This book is kind of scattered but I was enthralled with it anyway. Because for the past three months I have been trying my best to be gluten-free, and the different in my life is astonishing. I saw myself so much in these pages, it was really nice to be able to relate (more so than the first book I read about being gluten-free). Even though her writing is repetitive- the same anecdotes come up multiple times, the same food memories from her childhood, and so on- I didn’t mind because I was sinking into the words, absorbing the reality that what I’ve been going through, other people have too. I suspect the repetitive nature is from the book being based on her blog (which I would really like to read but can’t access- I arrived too late!) and it was confusing how the chapters kept switching back and forth, from describing how she ate and felt before realizing gluten was an issue, and after. I just do so much better as a reader when things stay consistently chronological. What I like most about this book, is how she delights in her new relationship with food. Her period of anger and disappointment at having to stop eating anything with gluten (this is far more than just avoiding bread btw) is markedly short, or at least she doesn’t dwell on it. Instead she revels in how wonderful it feels to not be achingly tired all the time, to not feel constantly sick and run-down, to eat food that tastes good and makes you feel energized and alive and healthy. And now I know exactly what she means.
I can’t afford all the fancy foodstuffs she dives into, but I’m definitely willing to try new things. Yes I’ve omitted one pervasive grain from my diet, and two minor ones (wheat, rye and barley) but on the other hand I’ve added eight new ones (and still have the old standbys of corn, rice and oats – though have to be picky about the oats). This doesn’t feel like a deprivation anymore. Because it’s just so nice to feel good. I’ve figured out how to make biscuits, banana bread and piecrust that have the taste and texture I like, am working on learning pizza dough, sweet buns, bread, tortillas from scratch, etc. I’m still shocked at how many decades I lived with all these pervasive symptoms, that I was so used to, they just felt like normal. Don’t have to feel that way! Changing the way I cook and eat is so very worth it.
This turned into much about me, ha. I would really like to find more books about the experience of adjusting to living gluten-free (as opposed to just books offering advice or recipes). Any suggestions?
Borrowed this one from the public library.