I’ve been doing a little research about fibromyalgia and have learned that many people who are gluten-intolerant have symptoms similar to mine; namely being tired, joint pain, brain fog, and mood extremes. For the past couple of weeks, I’ve been stocking up on foods that can be eaten on a gluten-free diet and have been gluten-free since Sunday. Since I love to bake and have very little self control, I’m not sure how long I’ll last, but thought I’d give it a shot. It certainly can’t hurt.
That being said, here’s how it’s gone so far. I’ve focused on eating more foods that I like that are naturally gluten-free such as fruit, salad, and meat. Since I really like Quaker Chocolate Crunch Rice Cakes anyway, I bought a few packages to keep on hand, too.
What has worried me most is all the foods I love that are wheat flour based. My first attempt at baking gluten-free was a recipe I love for using up lots of eggs: Dutch Babies. I used Bob’s Red Mill Gluten Free All Purpose Flour.
It wasn’t as puffy as it normally is but after dumping some sugar and fruit on top, I couldn’t taste the difference. (Sugar cures almost every ill.)
Now, without painting too many pictures of gluten-free rainbows and butterflies, I attempted to substitute gluten-free flour in my Fudgy Chocolate Cake recipe. Ummm….yucky.
Even with a bunch of powdered sugar on top.