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!