I can remember when you couldn't buy gluten free pasta. I ate potatoes or rice as a substitute for pasta, and it was a poor substitute. Now the options are almost endless and I am enjoying it immensely. Even fresh pasta! Something I need to learn to make, for sure.
I was shopping recently in Albertsons and came across and end cap with a whole new selection of certified gluten free pastas from Barilla. At least all new to me. I chose one made of chickpea and a rotini made from red lentil. The ingredients list shows only red lentil and nothing else. How do they do that?
I have always been a coffee person. I want a cup as soon as my feet hit the floor in the morning, even though I have had to go straight decaf for health reasons. Not one of the easiest things I’ve ever done because caffeine is highly addictive. It was a long, slow process, made easier by using the refillable Keurig pods so I could mix a custom blend of regular and decaf and slowly decrease the regular coffee. We switched to a Keurig specifically because I have to drink decaf but my husband does not. We always use the Keurig refillable pods (affiliate link) rather than buying the disposable coffee pods, however. We always try to be mindful of the impact we are having on our world.
I normally avoid flavored coffees and creamers and all the various coffee drinks such as lattes and cappuccinos. Many are not gluten or dairy free and some have quite a bit of sugar in them. Many people with celiac disease, myself included, have low or high blood sugar problems and a higher risk of Type I diabetes, so I would rather not push my luck. That is not to say I don’t like them, however.
Holidays can be a challenge when you have diet restrictions. There are lots of get togethers that you don’t want to miss but being there and eating there can be two completely different things. People who don’t live with diet restrictions may have good intentions, but don’t understand how easy it is for food to get contaminated with gluten or dairy due to their lack of familiarity with all the ingredients that can contain the offending proteins. They usually don’t consider the issues of cross contamination that can occur in a kitchen where gluten or dairy containing ingredients are frequently used. Substituting a gluten free or dairy free ingredient may cause unexpected and undesirable results in a recipe for someone unfamiliar with it. More than once I have had a well meaning person tell me, “There’s no wheat in it. It’s made from flour.”
Hi there! I am Jeannine.
I believe that a holistic and balanced approach to life is a must when living with an autoimmune disease. I share gluten and dairy free recipes and all the other things I do here. I just like doing stuff and making stuff.
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