Exploring the Concept of Gluten-Lite


I am increasingly interested in gluten-free foods and eating.  I attempted to be gluten-free during Lent, and failed.  It was just too hard and I didn’t really know what I was doing.  I made it about a week (mostly by just eating raw foods), and will admit that I felt wonderful.

After the VidaVeganCon conference a couple of weeks ago, my fascination with gluten-free living was sparked again.  I’ve written a few times about my new cookbook purchases and baking attempts here, here and here, so I suppose it won’t come as a shock that it’s something I’m still interested in.

I’m afraid of going cold-tofurkey on it though.  I imagine I’d have a similar experience as I did during Lent.  Sometimes (often) all-or-nothing works well for me, but let’s be frank…this is the sort of think I’m going to have to ease into.  If I don’t, I can see myself locked in a room with pounds of cooked pasta and bread screaming I GIVE UP.

I have decided to explore the idea of gluten-lite.  Sort of like the higher raw concept, can’t that also be done with gluten?  I sure as hell am going to try.  I won’t be perfect, I know, but I’m hoping it’ll be easier to explore gluten-free eating if I take it at a leisurely pace.  I also do not have any diagnosis that indicate I have any allergy or intolerance to gluten, but I’m amazed at the myriad of symptoms out there related to it – symptoms that everyone I know has sometimes (some much worse than others).  This is sort of an experiment for me to see if I experience any subtle changes in how my body feels or processes food based on reduced gluten intake.

So, most of my meals this week I’ve attempted to be as gluten-light as I could.  Certainly didn’t happen all the time, but I have been trying!

green tea rice, spring rolls made with rice paper, and a colorful salad. Think this was gluten-free

watermelon, banana, strawberry smoothie! Definitely gluten-free! And tasty!
Toasted spicy veggie wrap. Certainly not gluten-free due to the flour tortilla
everyone getting ready for dinner...which turns out was a gluten-free meal. Huh. Maybe it's not as hard as I think it is...
the simple pre-meal salad
BBQ tempeh cubes with some vegan cheezy dirty mashed potatoes from Happy Herbivore
today's breakfast - eggplant with rice cheese on gluten-free toasted Udi bread


It has been a stressful week…and only the slightly crazy need apply.

Unfortunately, we had to take a 2 week project delay for the one that was supposed to go live this week.  I have a bigger one going next week (but everything looks good on that one), and we’re going to try this one the week after.

I gave a presentation yesterday that went well.  At least something did this week!

The kids are back to school, and we’re at least getting some type of routine around here.  It helps that M and A are in the same school (in the morning anyway).  R hurt her neck, and has actually missed a day and a half.  Ugh.

I’m looking forward to this evening.  I’m finally getting a manicure, and then having dinner and drinks with my friend L.  Tomorrow is supposed to be swimming and gymnastics for R, but it depends on how her neck is feeling.  Then a hair cut for her too.

So now the workday is beginning and I better get my butt in gear!

random picture of bumble in a box