Because I had about 5 gluten free recipes come across my eyes this morning, I am not done with this project yet, however I did have to take a step back to see what was not working and go from there. Here's my discoveries:
1) This time there is no allergy involved so I am going to take an observation and cycle-in/phase in approach instead of cold-turkey. I am going to see where the wheat is consumed and see what can be slotted or cycled in.
2) One form of starch was traded out for another and that did not work with my body in a lot of ways. Because I do well with high raw, I am using the high raw approach instead of substituting one starch for another.
3) Too many of the gluten-free recipes had more sugar (as in refined) than I like and I found myself wanting sugary stuff (unusual for me). Again, look for recipes that use natural sugar such as honey, dates, raisins instead of the refined stuff.
So today I had one slice of my homemade sourdough bread (wheat-based) topped with peanut butter and honey. That's it for my wheat today. Lunch was tomato lemon basil sauce topped on a mountain of zucchini noodles (a zucchini run through a spiralizer) and a non-gluten brownie. Supper will be gluten free as well.
Let's see how take 2 works.
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