Gluten Free Update #3: Troubles, Oh Yeah I Got Them
Okay, so at some point I figured that the wheels would come off this experiment. Not that I’m quitting, I just realize I need to be smarter about what I eat.
Suffice it to say, my mistakes are wholly my fault. I should know better, but if I was really Celiac, I’d be in trouble.
Amongst my gaffes:
- Soy Sauce. It’s made with wheat. I knew it was made with wheat. I tend to choose tamari because it has a milder flavor due to the fact it’s made with rice. D’oh. The bigger issue, though, is soy sauce finds its way into a lot of things I like to eat including unagi sauce on sushi and BBQ pork buns at the Asian market (of which I have had several due to their rice dough.) Ugh.
- Maltodextrin. I’d like to get more opinions on this. I’ve heard it can be a problem because it’s made from wheat in some countries. Generally, though, since I am still learning about gluten free foods, I should have followed the rule if I don’t really know what it is, I probably don’t need to eat it.
- The biscuits at the Bristol. The biscuits are delicious. Sweet, yet doughy. And oh yeah, they’re made from gluten. Because enjoying them is a force of habit, I totally wasn’t even thinking as I was munching away tonight at dinner. Stupid, stupid, stupid.
My consolation is that I had to write a similiar post after becoming vegan where I realized I was chowing down on a whole lot of animal products I couldn’t see and weren’t in the dish. Still, I feel bad… so learn from my mistakes in order for me to feel better about life. K? Thanks!
In all seriousness, I think part of the gluten free experience is learning what to look for in labels. It also means thinking before I eat anything. I’ll get better.
Anyway, enough berating myself for now. I did want to share one quick recipe. I realize it’s simple, but it’s so darn tasty.
This was the topping I put on my bunless burgers over the weekend. It uses Miracle Whip (which according to Celiac.com is okay), but if you don’t want the dairy, swap it out for some veganaise, 1/2 of a lemon’s worth of juice, and a healthy pinch of sugar. It also uses sriracha, which according to Celiac.com, is cool, too.