Day 4 of being g-free and it’s been pretty interesting so far. For the most part, it hasn’t been too difficult. And because of the growing acceptance of a gluten-free lifestyle, I haven’t had to think about it too much.
Thursday was Valentine’s Day, and although I am not a huge fan, I gave into the pressure of going out. We went to a filipino fusion restaurant called Pig and Khao in LES. The manager sat us at our table, and overheard me talking about items on the menu I thought I could order. He joined in the conversation saying his girlfriend was g-free and had also learned a lot in the process. Luckily, he said most items didn’t use soy sauce and because it was an Asian restaurant most items were rice-based. Perfect!
Afterward, I was surprised with with some sweets from the vegan, gluten-free bakery Babycakes: chocolate chip cookie, oatmeal raisin cookie, a chocolate heart donut, and a samoa donut! I was worried that the desserts would be as expensive as the raw desserts I tried last year ($7 for a lemon bar!), but he said they were normal — around $2-4 each. Most important, they were super delicious!
Later that night, I started reading the Babycakes website and I got pretty excited about my recent endeavor. Apparently they have gluten-free bread. Are. you. serious? I decided to download their app ($3.99 on iTunes) and I’ve been going through it non-stop. They have gluten-free recipes, including ones for chocolate chip cookies, sandwich bread, and granola (just to name a few). It’s cool to see what types of ingredients exist out there: gluten-free oats, Red Mill’s gluten-free all-purpose flour, rice flour, oat flour, etc. Make sure you download the app, you can press the shopping list button and it will send you an email with all the ingredients you need! They make it really simple. I’ll have to go shopping soon.
Also, I decided to pick up Elisabeth Hasselbeck’s book The G Free Diet: A Gluten-Free Survival Guide. I picked it up a few hours ago and am hooked. I have been a skeptic of those who claim to have celiac disease and those who think they have an allergy. I mean, we’ve been eating it for years, so why now the big obsession? But I really am learning a lot and am excited to become more aware of something I’ve been mocking for some time.
What resources would you recommend for learning more about being g-free? Anything you know now that you wish you knew when you first started?