A New Challenge

I must tell you what has happened since my last post.

I told you that I was making vegan muffins for my office party.

This did not happen. It did not happen for two reasons:

1) my vegan coworker happened to be on vacation in MACEDONIA. I had no idea.

2) my doctor, who I decided to consult due to some endocrine/GI/allergy issues, has since put me on a gluten-free, dairy-free, soy-free, and corn-free elimination diet for the next three weeks.



And since I’m going to Santa Fe in a few weeks on vacation, the last thing I wanted to do was have to forgo dairy and corn. One cannot go to Santa Fe on a quasi-foodie trip and not eat corn. It’s just not possible.

So I had to get this thing rolling as soon as possible. Before the office party.

So I brought the cluster of bananas I had sitting on my counter.

Dyoo yew vuhnder wvhut eet hawz been layke nawt eeteng glewt’n deez pahwst fyew dahyz?

Aye vuhl tyell yew.

Eet hahz beeen a toht’l drahg.

Ah cohmpleet buhzkeel.

(Mmkay. Yeah. I’ve been listened to too much Fiddler on the Roof)


It really hasn’t been too terrible.

Several of my lunches last week have simply turned from this…


(Homemade Texas Caviar and avocado on homemade tortilla chips)

To this…


(Homemade Texas Caviar, avocado, and arugula with black quinoa)

No big deal.

But eating out has been a big deal. I have to be THAT person and order the most pitiful salad ever invented. Or even worse, discover that they don’t have HAVE an allergy menu, and try to make as many substitutions as possible (on ANOTHER salad!), and still manage to get sick.

I have a new respect for people who live like this every day.

My baking is going to get… interesting, especially since for a long time I’ve been baking the majority of my bready goods at home. But after an alarmingly expensive grocery bill, and four attempts at gluten-free baked goods, I can say that I’m getting better! I’ll share more as this time progresses!

Every day I find myself reshaping everything I thought about gluten free baking (which was honestly not much to begin with). Today I found a blog that has also reshaped everything I ever thought about baking in general, gluten or no gluten! It’s Gluten Free Girl (or Gluten Free Girl and the Chef). I love that she approaches cooking with the same scientific detail of Alton Brown but the great passion and delight of a true culinary artist. She even challenges the use of gums and excessive starches and approaches gluten free baking with some consciousness and dedication of a true baker. I’m so excited to try her recipes!

Any other allergy-free tips out there? Smile

3 Thoughts on “A New Challenge

  1. Unfortunately, I don’t have any allergy-free tips to share..only certain food-free tips. I hear you on not wanting to be the person to order a measly salad when dining out, though..but if you have to, I’m sure your friends will understand. Some places just simply do not cater to special diets whatsoever. But, being that’s it’s in Santa Fe, I’m sure they might be a *little* more health conscious than some of the places in the South. Better than fried chicken and dumplings, at least.

  2. Michelle on August 11, 2011 at 11:54 am said:

    Yeah, I’m not worried about Santa Fe. I’ll have reintroduced corn, dairy, and gluten by that then. My issue is with Plainview. There’s only two restaurants in town that could REMOTELY accomodate me, and at both places there’s only one item I can order. Chili’s is one. Steak and broccoli, as long as I tell them not to put ANYTHING on them. I still had to make them go back and get me broccoli without parmesan. The other place is Subway. I had to get a bowl of iceberg with bell peppers, roast beef, and oil+vinegar. It. was. DREADFUL.

    My issue with salad is that I can only handle so much raw vegetables in one day (both in taste and digestion!). I don’t really care what other people think about it. I just don’t want to eat it, at least not without some cheese!

    Another thing about this is that I’m now forced to make my own bread. Sort of a good and bad thing. I don’t have an option. The only GF bread within an hour’s drive is Udi’s, and it has cornstarch in it, so I can’t eat it!

  3. I have been gluten free for over a year now. It is REALLY hard to eat out… it does keep me eating a lot healthier though. If you want to cheat and not make everything from scratch– all of the “Pamela’s” baking mixes that I have tried have been marvelous. I also love the gfree cornbread that I make with Bob Mills Corn meal.
    One of the best resources I have found is celiac.com. The forums on that website are incredibly helpful!

Leave a Reply

Your email address will not be published. Required fields are marked *

Post Navigation

Visit Us On FacebookVisit Us On PinterestVisit Us On Google PlusVisit Us On Twitter