Going GF

Going GF, or gluten free, has taken quite a bit of my thoughts lately.  Ava & I have been trying to support Dan in this crazy disease, so we purged our kitchen of all traditional flour, as a start.  We still have 1 brownie mix for the sweets for the RS activity, but that’s about it.  I can handle using the GF mixes for baking as most of the time it comes out even better than the normal– nuttier with zesty flavors.

The hardest part is the dining out.  At my heart I wanted Noodles on 28 tonight, but Dan wanted to try a GF listed restaurant.  Opus, this GF restaurant, was delicious with GF foccacia, pizza and pasta.  I don’t regret going there, but I hate that some of my favorite eateries aren’t even an option any more due to cross contamination.


About jaimeanne

I'm me. Graphic designer extraordinaire, urban master teacher of social studies, former adjunct professor, high school principal, and now most importantly-- Mom to the cutest little girl ever. I try to live by the quote, "Work like you don't need money, Love like you've never been hurt, And dance like no one's watching." I believe in Christ, and sometimes I'm just trying to figure out what He wants me to do. This blog chronicles that journey.
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3 Responses to Going GF

  1. Jaime's Mom says:

    You will get through this and you will see that there will be blessenings for you too. Hang in there!

  2. H.Peter says:

    If you stick to higher end eateries, you will find that they are very supportive of GF issues.

    We learnt that while living in the US.

  3. Brian Duffin says:

    When I attended a singles ward many years ago, we had a sister in the ward whose gluten issues were so bad, she would have to bring a piece of gluten-free bread for the sacrament. She would place it in a plastic bag to avoid contamination with the regular bread.

    I can only imagine how difficult it must be to eat gluten free. I’m not sure I could survive a gluten-free diet. I love bread too much!

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