Adventures in Gluten-Free Land Day 5

*Warning — this post contains a Game of Thrones spoiler, so if you haven’t watched the second to last episode of season 4, you have been warned!

File:Morning baguettes.jpg

Wheat is known as the staff of life and ever since it’s cultivation for human consumption, people have been breaking bread together — enjoying their food, not just eating to survive.  So, maybe that’s why it is so hard to stop eating wheat.  Or, maybe it is because it tastes so darn good.

Or, maybe…just maybe, it is slightly addicting.  At least that refined wheat flour that makes the most wonderful French bread, donuts, pastries, and grilled cheese.  Croutons?  Yum…or how about just some fried chicken.  It’s in everything!

I’m guessing a combination of those factors — the processed carbohydrate concoctions you can get in the grocery store are basically like dumping straight up sugar into your body.  This article titled “A Common Substance More Addictive Than Cocaine” by Body Ecology, explains how sugar is highly addictive because it stimulates natural opiates in our systems.  Yes, you are truly getting a sugar high when you put anything in your body that contains the stuff — or anything that metabolizes like sugar (processed, refined flours).

That’s obviously not the only reason I decided to eliminate wheat from my diet — I wanted to see if I felt better by eliminating gluten from my diet due to potential autoimmune thyroid disease.  Apparently, the proteins in gluten mimic the thyroid, and when gluten is in a person with AITD, the body starts to attack the thyroid even more — oy!

So — even though this was planned, I had my heart-broken twice this weekend.  Once, by saying goodbye to my much-loved bread  and twice by Ygritte getting an arrow through the back of her heart, making a happy future with Jon Snow impossible now on Game of Thrones.  Seriously, I have been in mourning over this one — and my husband says, “What did you expect?  Did you think they would be able to have a relationship?”  Yes!  Yes, I did.

Anyway, after five days with no wheat I have learned a few things.  Here they are:

1) Bread dough is like batter

2) Bread dough should not rise above one inch below the top of the pan — Look at the pictures below.  This looks like a beautiful rise, but ended up almost getting the fire department called to my house while my youngest was napping.


3)  They make teff flour.  Teff, people.

4) No one can agree whether or not xanthan gum is good to use or not.

5)  Do not add more dry ingredients in order to shape flat breads with your hands because they will become hard as a rock the next day.

6)  There are a lot of resources on Pinterest for recipes, flour mixtures, etc.

7) Food producers seem to be exploiting people who are GF.  I can get a giant container of Quaker oats for $3.00 — or I can buy the only package of GF quick oats by Bob’s Red Mill for $8.00.  Oh yeah, and it is 1/4 the size.  No oats for us, I guess!

8)  There is gluten in everything!  I’m not worried about body care products, but it’s there my friends!

9) I miss French bread — terribly.  I could possibly be a hired killer if paid in danishes.

10)  I am not as hungry since going GF — weird, but I am eating less and staying full more.  Placebo?

I’ll post more when I make it another five days or so…if you’ve read this all, thanks!





2 thoughts on “Adventures in Gluten-Free Land Day 5

  1. I just recently talked to a lady that has thyroid problems and she had gone GF because of it and said it really helped her thyroid levels. I have been considering trying it myself, but haven’t had the nerve yet. I am interested in watching how it goes for you. Good luck!

  2. Tammie — that’s what I’ve heard, so I’m hoping it works for me too. I’ll keep you updated 🙂 Do you have hypothyroidism, too?

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