How I Grew Up
I didn’t grow up eating gluten-free, but when a bread-loving girl like me falls for a man with celiac disease, everything changes. I tried just giving up bread and baked goods for a few months into my marriage, but I soon realized that this wasn’t going to be possible. Luckily, I also realized that with a little work, I could adapt the recipes I made best so that the husband could still eat with me.
Trial and Error
It took more effort than I could have expected, and after a lot of trial and error, but I was finally able to find some balance in our lives. We bake occasional bread made from gluten-free flours, and I’m learning to eat a lot more rice and obscure grains.
Making The Change
No matter what your reason is for making the change, the transition to a gluten-free lifestyle can be jarring at first. A decision to cut out gluten can cut the basis of what you eat right out of your diet, forcing you to rethink everything you eat, including things that may have become entirely habitual. However, this can be a blessing in disguise, especially if you find yourself stuck in a rut of eating the same food all the time.
Gluten-free Lifestyle
One of the best things about living a gluten-free lifestyle is the variety you are forced to expose yourself to. Deciding, for whatever reason, to pursue a gluten-free diet, is one of the most forceful ways you can get yourself out of a food rut. Much of international cuisine is made with gluten-free flours and pseudo-grains, which are foods that imitate grains in food but are not, technically speaking, grains. For example, Indian and Asian cuisine abounds with foods made from chickpeas and buckwheat (not actually wheat, see our “Flours and Foods” page).
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