Tuesday, July 10, 2012

Going Gluten Free

So Elphie has made the decision to go Gluten (and dye) free with her boys and eat healthier and more natural all around. Since I signed Batman up for swim lessons down at the base Elphie is at, we stayed with her for the better part of two weeks, and were eating cleaner by proxy. She has seen immediate and amazing results in her kids from changing their diet, and with Superman's issues (Emotional Developmental Delay, fine motor skill challenges and developmental delays in social areas) I figured that this may be a way to help him deal with things better; having a healthier and cleaner system. I haven't seen drastic results due to the diet changes (though the one-on-one time I got with him last week while Batman stayed with Elphie and I had Superman at home for a few days really seemed to help him), but I'm definitely not writing it off.

I do, however, think I may have a wheat allergy or sensitivity. Going from Gluten free to eating like "normal" at home, back and forth, has really been taking a significant (and painful!) toll on my digestive system. It wouldn't really be surprising, as I do have plenty of other seasonal allergies and reactions to various plant life and their pollens. In researching Gluten free cooking & eating, I've come to find that those with these kinds of allergies are most commonly those with hay-fever and reacting to pollens of plants. So I am now trying to go Gluten free in our home as well. It's not exactly easy. Especially when I have two little boys that don't like change and love their bread and pasta!

I have, however, found a great site for Gluten free recipes! When Elphaba was first going Gluten free, she mentioned that the Gluten free bread from the store was gross and that her kids wouldn't eat it unless it was toasted. I put my Internet searching skills to work and found this great blog. We used her sandwich bread recipe, and it was amazing! It was the first time I ever baked with yeast (which I was greatly intimidated by, because I had heard over and over that baking bread with yeast is less like baking and more like cooking...which I kind of fail at...), so I was quite proud of how well it came out. :) And has continued to do so!

A loaf of the Gluten free sandwich bread, halfway done baking

Other than that, we've been staying very busy! Batman has passed his first level of swim lessons with flying colors, and we signed him up today for the next level, which starts next week. Superman did not get swim lessons at the same time because there was a clause in the consent form about assuring the child would not be a hindrance to any of the other kids at any time. With his developmental delays, that's not an area I can promise will go according to the will of the adults involved. However, there is the possibility I may be able to get him into a swim class with kids his age with the teacher that the other boys had this past time, and she was fantastic with whenever there were any problems with wandering attention or tempers flaring. After this set of lessons, though, we'll be done with them for the summer. We'll have just a few weeks to get the boys' school supplies together, plan and have Batman's birthday party, fit in a Barefoot Path adventure, aiming for a picnic lunch at a castle, and hitting up another Medieval Festival at another castle...all before the end of next month! I am grateful that we've been able to keep the boys busy. I can't believe that they've only been out for less than a month, and am even in more disbelief that they'll be starting 1st & 2nd grade in about 6 weeks!

4 comments:

Michelle said...

I have done some small bit of reading about wheat and its attendant dietary problems in the past century. What I've read is that first, the newer varieties of wheat are measurably different chemically than the older varieties, which means that we do not have the millenia of digestive familiarity with them. Second, the methods of harvest have changed in the past century - formerly, wheat was cut by hand and stacked in sheaves in the field to dry. While it dried, a small amount of fermentation occurred, which changed the chemistry of the wheat just as making milk into yogurt changes its chemistry. So what we have now is a genetically different and unfermented version of what we consumed without problem for ages and ages, and it's causing the problems we're seeing - allergies, gluten-intolerance, etc. Good luck with your baking experiments, and please forgive my geekiness here - I love this kind of discussion :)

Donnetta Johnson said...

How very interesting! No need to apologize for the geekiness...all geeks and nerds are welcome here! ;D

Becky said...

you can cook if you try, now you know!!! you may have to follow it to the exact everything at first but it can happen! : ) good for you all baking your own bread and all I use to many years ago my bread, biscuits, breakfast rolls
(favorite)! HA!HA! the wheat bread we buy in the stores has more stuff in it then the wheat bread you would bake at home well anything for that matter! Read labels carefully I have read that even those that do no say gluten free sometimes have no gluten but by putting it on the label of course the price goes up. Takes a little more time to really check it out but it all could pay off for sure!

Donnetta Johnson said...

Yep, since hearing from Mikhail about the ingredients that are in everything and having gone grocery shopping with her, I am FAR more diligent about it, now. :)