Steering clear of wheat was entirely manageable for me. I am not wedded to traditional breakfast foods, so potato slices with curried tuna salad suited me just fine many mornings. I lunched on Trotter's granola with yogurt or chicken rice salad, and dined on soups and stir-fry. Cheese topped daikon or apple slices rather than crackers, peanut butter was consumed straight from the spoon, and cabbage made crunchy chips for dip. Chocolate safely satisfied my sweet tooth.
|this is the way we slice our daikon, by supertrixiecat.|
While I didn't suffer much from lack of bread or cookies, partly because I knew I could have them again soon, I was surprised by smaller challenges.I decided from the start that I would follow the spirit of the gluten-free diet rather than the letter. I would avoid obvious manifestations of the protein and make some exceptions for when I was at work. This freed me to eat granola (oats are often contaminated with gluten), taste soups with roux, or test pasta for doneness.
But after Wednesday's post, I realized that the spirit of the gluten-free diet is total abstention from gluten. I should choose the gluten-free granola. I should brush the bread crumbs off the cutting board before using it. I should check to make sure I'm using wheat-free tamari before I sprinkle it all over the stir-fry. Then I began to understand the full challenge of being really gluten-free.
This experiment has brought all sorts of questions to my attention. For example, my aunt mentioned that a possible hazard of the gluten-free diet is a decrease one's tolerance to gluten. I've found other reasons to think twice about a gluten-free diet, but they will have to wait for another post.