Gluten Free

About two years ago, I realized that my body was not processing gluten correctly. I would get migraines and feel so fatigues that I would have to lay down every time that I ate gluten. For about 6 months, I went completely gluten free. It worked for a while, but I missed my gluten. I always craved carbs during my migraines.
So, when I graduated from high school, I went back to eating gluten, except this time I would be "gluten-light," eating at least one gluten free meal a day. I thought that if I balanced the amount I was eating, I wouldn't be as incapacitated. Boy, was I wrong.

When I got to college, I would go to brunch on the weekends and have french toast or a waffle, and then I would have to go lay down for 4 hours just to recover. By that point, I realized that I couldn't keep going on like this. I took the plunge, and now I have been completely gluten free for a year.

It hasn't been easy, but overall I feel so much better than I did when I was eating gluten. The longer I was gluten free, the more I realized how prevalent my sensitivity was. My stomach would get upset, and sometimes I would even throw up if I got cross-contaminated.

Now, so many people have the misconception that being gluten-free means that you can't eat anything. That's NOT true at all. Good gluten-free baking is just as good as baking with gluten, but it'll take some time to get it right. Playing around with different flours, like almond, coconut and rice flour, will create different consistencies in your baked goods. Furthermore, finding the right ingredients to act as binders, like gluten is, will completely revolutionize your baking.