Health/Fitness
77 Comments

Going Gluten Free

There.  I said it.  In public.

That means I have to do it, right?

I’m still processing what I learned at the Wise Traditions Conference last weekend, and I have a LOT of research to do — and not all of it diet related.  I will share more when I know more and feel more confident about what I think I know.  (Does that sound noncommittal enough?  Good!)

For a long time I’ve had people tell me (those people include at least one doctor; maybe more, but I have a way of blocking out unpleasant memories) that they thought I should try a gluten free diet, at least for a time.

So I tried a few times to go off gluten and wheat, but it never lasted more than a day or two.  I told myself that I just couldn’t do it, but I realized this weekend that I failed because I wasn’t fully committed, and I think that I wasn’t fully committed because I didn’t believe that it was really necessary.

I already feel SO much better now than I did two years ago, and even one year ago.  (It was almost exactly one year ago that I got myself off Nexium.)  So I’ve been sort of in denial about the whole gluten free thing, and I kept telling myself that I don’t feel sick enough to warrant such a dramatic diet change.  But after sitting in on Nora Gedgaudas‘s session at the Wise Traditions Conference on Saturday, and making friends with Lydia, who has been gluten free since March (and still lives to tell about it), I decided that it’s time to bite the bullet.

The theory is, when you have food sensitivities, as long as you have those irritants in your body, no matter how few, your body can’t fully heal. I realize there are different views on the food sensitivity issue, but I look at it this way, at least it can’t hurt.  As Nora says, “No one ever had a gluten deficiency.”

So I’ve decided that I need to give this a shot.  Yes, going right into the holidays.  And there’s a good reason behind that.  For one thing, I’m motivated right now, and I know that I’ll lose my motivation if I wait.  But also, I tend to get into a bit of a winter funk after the holidays, and I’m hoping that if I do this now, with the distraction of the busy holiday season to get me through the worst of the detox, then I will feel so good come January and February and March that I won’t be so susceptible to the winter blues.

I’m telling you all this because, well, when I didn’t announce it, I didn’t succeed.  I told myself that I’d try it, and if it worked, then I’d write about it and share what I’d learned.  And if it didn’t, well, I guess I wouldn’t feel ashamed?  I guess in a way, I didn’t write about it before because I knew I would fail. And we all know that if you expect to fail, you will.  And perhaps down deep inside, I wanted to fail.  I knew it wouldn’t be fun.  I mean, gluten and sugar are my two BFFs.  (And reducing sugar is a part of this whole experiment as well, but I don’t have to be quite as stringent about that, I don’t think.)

This time I’m telling you so you can hold me accountable. I’m telling you because now that I’ve said it, I’m too proud to not do it.  And while that may not say much for my character, at least I know it will motivate me to persevere.

The worst thing about going gluten-free is putting other people out. Evidently, when you get the gluten out, you have to be vigilant about it.  You can’t just have a taste of something or take a day off.  It sets you way back in the healing of the gut.  The last thing I want to do is ask people to make special concessions for me and my diet restrictions when I’m a guest in their homes.  I’m wide open to advice on how to handle that so I can manage this without inconveniencing people.

Meanwhile, let me share a few pictures with you from the conference.

This is me with my dear friend and real food mentor, Kelly the Kitchen KopShe said to me when we finally met, “I feel like we’ve been friends for a long time!” That totally sums it up for me too.

And this is Lydia and Ann Marie.

Ann Marie is another of my real foodie mentors and she’s also the founder of the Real Food Media ad network.  This girl is a mover and a shaker, and she keeps trying to convince me to think big.  I’m listening, Ann Marie.  Let’s talk!

Lydia and I made fast friends.  She’s partly to blame for my new gluten-free initiative, and I’ll probably be pestering her to an early grave with all of my questions and requests for advice.  She’s local to Philly (woo!) and I hope to see a lot more of her in the near future.

Here we are hanging out after dinner one night.  That’s Elizabeth over there on the right.  She doesn’t live too awfully far from here, and I hope we get a chance to see each other again sometime.

(Yes, it was that hot in the hotel.)  (And no, I have no idea why I was making that face.)  (And photo credit for this photo goes to Lydia.  I sort of swiped it off her blog without asking.  So, thanks, Lydia!  Or, I’m sorry?)

And finally, I’d be remiss if I didn’t show a photo of the FOOD.  The food was the star of the show, for sure. It was A-MAZ-ING.

Don’t you just want to dive right into that plate face first?  The best thing about the food at a Wise Traditions Conference is that no one’s afraid of fat. You would not BELIEVE the slabs of butter that topped the slices of (homemade, organic) bread on everyone’s plates.  It was a glorious sight to behold.

I can’t believe that I almost didn’t go.  I probably wouldn’t travel for this event, so I’m glad I took advantage of having it to close to home this year.

As much as I enjoyed meeting blogging friends and sampling the delicious delicacies and learning more about how to stay healthy and well, the best part of the weekend was BY FAR hearing Joel Salatin give the keynote on Saturday night. He was everything I expected he’d be.  I actually drug out my computer and took notes, and I may share them at some point, but mostly I just left feeling recommitted to eating as much as our food as possible from local farms and encouraged that I’m not alone in my journey.  Now that’s money well spent.

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77 thoughts on “Going Gluten Free

  1. Good luck with going gluten-free! Since cleaning up my diet, I was amazed at how GOOD I feel. I know there are a lot of other changes I can make in the way our family eats, but I loved hearing about the conference from you and Kelly. Going to start working on more baby steps!

    1. Yesterday was my first official day of gluten free and I already feel better, truly. I have known for a time that carbs don’t set well with me, but it’s amazing how quickly you notice diet changes.

  2. good luck and I hope to read more about your journey to go gluten free.

    I’m a vegetarian that dairy seems to hate, remember that scene in french kiss where megan ryan eats all that yummy lovely french cheese. Then starts scream spasm and spends lots of time in the bathroom screaming lactose intolerance. yep that is my life when i eat or drink dairy. I know TMI sorry.

    anyway I’m starting my journey of going semi vegan I’m giving up all dairy. Should be interesting with christmas around the corner but hey I gotta do it for my own health. Just thinking of what that is doing to my body is enough for me to do it for me and my 2 girls.

    anyway I’m cheering you on!

    1. Giving up dairy would be HARD for me. (I’ve also been told I need to do that, but I switched to raw dairy, and I tolerate that just fine. WOOT!)

  3. Well you know I’m only a Skype or call away. It’s not as bad as it sounds, and there are some great resources. We’ve found gluten free menus at a lot of our fave restaurants as well. (Seasons 52, Iron Hill)

    As far as being a guest, I either bring along something gluten free, eat before I go, or stick to the fruits/veggies.

    You can do it!

  4. We’ve been gluten free for about 2 months now because my husband and one of my sons is sensitive to it. It’s not as hard as you think. I bought a SUPER book called Gluten Free Baking Classics by Annalise G. Roberts and it’s wonderful. Because basically it’s the baking part that is the most challenging.
    I’ve learned that if you prep your flour mixture ahead of time it’s really not that bad. Good luck with your journey. It isn’t as bad as you think!!
    HUGS!

    1. Thanks! I’ll check it out. I generally don’t like how I feel when I eat carbs of any form, so I probably won’t do a lot of baking. Plus I’m also trying to reduce sugar. But there may be a time when I need to make a gluten-free dessert, so I may check out that book so I have it on hand.

  5. Jo-Lynne, thanks for sharing! I think you’ll do great with it… it seems like more and more people and locations and products and and and and AND are aware of and catering to those with gluten sensitivities. I think it’s safe to say that most products now have a gluten-free version. Good luck to you! Another blog I follow has great gluten-free recipes (she’s vegetarian and her recipes look divine) – check it out: http://www.thefrontburnerblog.com/

    (Plus, Emily is as cute as a button!)

    1. Thanks, I’ll check into it. I can’t imagine being a vegetarian AND gluten free. I am eating a lot more meat now.

  6. I was on gluten free for a year and a half because my baby was allergic to it (I was breastfeeding).

    I have to admit, I was so so happy to quit it and eat anything I like. The hardest part was that I had to make two separate meals – one for me and the other for everyone else. And lunches at work were not easy. I would be able only to get a salad (no croutons) when everyone was eating Italian.

    not exactly a word of encouragement here, sorry. I am happy I was able to breastfeed my daughter though.

    1. You made two dinners!? Yikes. I have already been making my dinners pretty low in carbs for a while, now, so I will just continue to make things I can eat and the rest of the fam can deal. Heh. But they get sandwiches in their lunchboxes every day and often oatmeal or pancakes for breakfast, so they aren’t suffering for lack of gluten. 😉

  7. I am happy you already feel better. It took my daughter TWO WEEKS to get better after I went gluten free

    1. Wow. You really had to persevere. How were you sure that is what was bothering her?

      My sensitivity is probably quite mild, which is why I’ve been hemming and hawing about doing this. I always feel better when I reduce carbs, I think the key (for me) is eating plenty of fat and protein. I haven’t craved my carbs yet.

      1. On the bright side , I lost a lot of weight.

        My daughter was having digestive problems. Pediatrician tested her for allergies (blood and skin tests) and both tests showed she was allergic to wheat (and dairy). Doctor advised to stay away from gluten completely (and dairy, of course).

        So I was shopping at whole foods mostly, although health sections of regular stores have a good selection of allergy free products as well.

  8. LOVE Kelly, you, and this post. Love that you’re undertaking this diet, even if it’ll be hard, because you want to do the very best for your body. I bet, in no time, you’ll be feeling much better.

  9. Hey Jo-Lynne, I miss you already!

    So here’s my gluten-free advice. When you have a craving, eat more butter! This sounds nuts, but it does the trick. You know what my best GF/low-carb snack is? A whole onion fried in butter until it’s crispy…yum.

    Now I’m stealing YOUR pic and posting us on FB! 🙂

    Love, Kel

    1. I really do think that is key in breaking the craving. I’ve been eating a lot of fat and protein and I feel satiated and not at all missing carbs. It’s the TASTE I miss, but I think that I will soon look at carbs as I do at fast food — when you realize how bad something makes you feel, it tends to lose its appeal.

  10. You can SO do this!!!
    I went GF back in May of this year…did GREAT for two months, and really enjoyed flavors again. Then hubs got the news that we had to move. NOW. We made said move with three weeks notice, from Germany to Texas. All organization and healthy-eating stopped poste haste and I have to say that that time with “regular” eating was some of the most miserable, unhealthy, and painful weeks of my life. I have fibromyalgia and gluten triggers the pain aspect like you wouldn’t believe!!!

    I’m back to gluten free again, and the pain is about 98% gone and I’m sleeping at night again!!! I’m following my body’s limits and kickin’ this in the butt! You can DO this!!!

    1. That is AWESOME. Good for you. From what I understand, gluten can exacerbate many different physical and mental conditions. I’m also hoping it will help my PMS and mood swings.

    2. I have fibromyalgia too and yeah the more carbs I ate the worse i got. I didn’t realize that it was specifically gluten that triggered the pain. Oy Do you by chance any web-sites about this? I would love to read more but want to know it’s not just wacky-cracky info.

      I’d KILL for 98% pain free. KILL.

        1. HAHAHAHH see he’s just afraid he’s going to have to go off gluten too and therefore, his world will not be as comfortable as he prefers (cuz dangnabbit his wife is forcing him to be more healthy, how rude 😛 ).

  11. Good luck! It is so worth it. I recently discovered that I feel WAY better on a sugar-free and grain-free diet. I have small amounts of natural sugar here and there but I try to keep grains out for the most part. The grasses, anyway. I had been doing this for a couple weeks and felt better than I had in YEARS. Literally. Maybe a decade! But then I tested the waters and had a wild night out – eating grains, watch out!!! Needless to say I felt horrific the next day. It is fun to experiment at home, eating out is a little harder, but… it’s so worth it to feel so great. You can do it!! x

    1. That’s awesome. I’m also trying to limit sugar to very small amounts of natural sugars – mainly ice cream I make at home with raw milk and raw egg yolks. YUMMO.

      1. YUM!! I just read your post on the raw milk debate. Such a toughie but I totally agree with you and only drink raw milk. Thanks for the informative post.

  12. Good for you for making a drastic diet change! You can do it – and I look forward to reading about your journey.

    Here’s my short story that will end with a piece of advice. Two weeks ago, I invited a few couples over for dinner. In the invite, I mentioned that they should tell me if they had any allergies or food aversions. No one said anything, so I went about preparing the meal as I desired. When one couple showed up, it turns out that the woman is gluten-free, but her fiance neglected to tell me! “Don’t worry about it”, she said, “I ate before hand”.

    On one hand, I appreciate that when she realized I wouldn’t know, she ate ahead of time so she wouldn’t be hungry. On the other hand, even though there was nothing I could’ve done about it at that point, I felt really bad that I had very little I could feed her and she watched us eat for the whole meal – and worse of all, had I known, most of the recipes that I made could have EASILY been adapted to be gluten-free.

    My advice is this – be upfront about your eating restrictions, be honest about how hosts can easily adapt some recipes so you can eat them (I do it all the time with keeping kosher in non-kosher homes), and then if you’re worried that there won’t be enough that you can eat, supplement on your own by bringing food or eating before you go.

    Good luck!

    1. Thanks, yeah, if it’s a larger gathering with a buffet type of setting, I can easily eat beforehand. But if it’s a sit down dinner at a friend’s home, I will want to have something I can eat, and I know the host will want me to be able to eat. I guess I’ll play it by ear.

  13. oh my gosh, I’ll definitely keep an eye out for posts letting us know how it’s going. I’ve been throwing the gluten free idea around for awhile because the 4yo seems to have bowel problems when he eats carbs – it’s just too costly to do right now. I know a lot of people who are gluten free and it seems to solve a lot of problems!

  14. This has been on my radar for a while, too. I have been slowly collecting gluten-free books and websites for my arsenal. Actually, the day after Halloween I started a 21-day sugar detox. I chose Nov. 1st so that I would not snack on the kids candy (7 kids, 6 trick-or-treaters = lots of candy. Actually, I just combine it and dump about 2/3 of it.) Anyway, on this detox there is no sugar, or anything that looks or acts like it inc. honey, stevia, etc; no refined carbs, only fruits allowed are green apples, pears and green-tipped bananas and very little dairy. Like you, I didn’t want to tell anyone because I just knew I’d fail. I just happened to post on Facebook that on day 1 of the detox I wanted to lick the chocolate off of my 2-year-old’s face. I realized after I had posted it that I was now accountable. I was going to get questions and I would have to admit it to people if I failed, but it really kept me going for a week. Long story short, I did it for 7 days, then my girlfriend’s 40th b-day came along and we kidnapped her and had a big gluten/sugar-filled slumber party. I knew I couldn’t handle saying, “no” to that much at once. And, no one said anything…they all forgot, so instead of eating humble pie, I had chocolate cake! 😉

    I can’t say that I felt great during that week. I was grumpy and tired. But, I know why…I actually did not eat ENOUGH! I’ve never used that phrase before in my life!

    Lesson I learned was 1)eat, eat, eat! Protein and Fat will fill you up and 2) Be Prepared! I didn’t have enough of the good foods around. I was grumpy because I was not eating enough. It was great to lose weight, but I’m nursing and my milk supply went way down. Poor baby and I were so hungry!!

    Since I don’t have any glaring issues or sensitivities, I think I’m just going to ease myself into this change instead of going whole hog. I tend to resent less and resist less when I make changes this way.

    Good luck!! You can do it!! Oh! If you ever need some prepared baked goods, “Udi’s” brand has great GF bread, bagels, and granola!

    DeAnn

    1. Yeah, I think eating plenty of good fats is key. 🙂 I do need to have some good options on hand for when I need to bring something along places.

  15. i CAN’T WAIT TO HEAR ALL ABOUT IT! I HAVE BEEN CURIOUS ABOUT THE GLUTEN-FREE DIET FOR A WHILE NOW, JUST HAVEN’T DONE ALL THE RESEARCH. KEEP US UPDATED AND GOOD LUCK!

  16. If there’s anyone that can do this, it’s you! I made some bread for a friend with Celiac’s last year, so here’s a quick tip: rice flour is your friend. It’s not ridiculously expensive, and it tastes *almost* the same as wheat flour.

  17. I went to a nutritionist a few years ago for help with feeling run down, trouble sleeping, etc. She believed everyone should be gluten-free because of so many health issues associated with gluten. At that time I had never heard of gluten problems and it sounded so radical! I changed my diet in many others ways, but not that and I guess it’s because the supplements she put me on were so effective. (She suggested reading “Live Without Bread”, which is an older book but certainly informative.)

    Recently I’ve been considering GF, so I’ll be interested in how you make changes as well as just learning more about it due to your excellent research that we all know you will do!

    1. I think that is Nora’s basic belief too — that everyone should be gluten-free, at least to optimize their health. Not everyone has the same degree of sensitivity, of course.

      I mainly want to do it b/c of the premise that our bodies are designed to burn fat not sugar, but we have actually metabolically altered them by consuming so much refined sugar and carbs, and that is why we have severe mood swings, PMS, menopause symptoms, and a myriad of health problems. She said it’s not that gluten CAUSES health problems as much as it exacerbates them. She thinks ADD and autism and lots of other disorders can be partly managed by going off gluten and sugar.

      Anyway, it’s worth a shot.

  18. Good Luck on going Gluten Free! We have tons of allergen free cookbooks. One of the hardest thing can be yummy homemade dessert. The book The Allergy free Baker’s Handbook by Cybele Pascal. Her wheat free combo for flour is delicious, we use it even without an allergy to wheat. The pastries have an almost nutty, healthier flavor….love it! I’ve done about half of the recipes so far and can attest for each one. If you need a specific recipe, let me know I’ll email you one to try.

  19. Hi Jo-Lynne,
    I’ve been gluten (and dairy) free since June. For me, my symptoms manifested in extreme congestion. I got to the point where I couldn’t breathe through my nose, nor could I taste or smell a thing. Occasionally, I’d have intestinal problems as well.

    I can honestly say that after going gluten free, I haven’t felt this good in YEARS. Best wishes on your journey.

  20. I think it’s awesome! You have inspired me so much over the last few years about nutrition, and I look forward to hearing about how this goes for you. NOT that you need to lose weight (you always look great), but you will probably drop some pounds over this change. My dad is diabetic, and he controls his diabetes through diet alone. Although he has phased back some wheat into his diet, for the first year he did not eat ANY glutens. He got SO skinny! 🙂 So….if you’re looking to get into a size 0, this might be a fun by-product. 😀

    1. Oh dear, I’d wither away if I were a size 0. Or 2 or 4. LOL! I wouldn’t mind losing 5 lbs but honestly I just want to not be bloated anymore! 🙂 That is AMAZING that he manages his diabetes with diet. Good for him!!

  21. Oh, I am so envious! I’m still at that stage where I know all the reasons we should, but can’t bring myself to just do it! I hope you are successful – I so want to try it, too!

    Sheri O.

    1. I think you really have to get to the point where you want it bad enough to make the sacrifices. It took me a while. You’ll get there. 🙂

      1. Please don’t be hesitant to keep us updated on how you’re doing and how you’re able to manage changing the things you love to gluten free! I want to know someone else can do it and be successful!

  22. I have been cooking gluten-free for my husband for about seven years. His father was diagnosed about fifteen years ago, and there was no information at all. My mother-in-law and I teach a gluten-free cooking class through our church, so if you ever need recipes or need info, please feel free to email me. Good luck on the new endeavor!

  23. My best friend’s husband has celiac disease and has been gluten-free for a few years now. As a result, I’ve eaten less gluten as well but have never taken the plunge myself. I have eczema and apparently gluten can play into the flare ups. But…I’m just not quite there yet! I’ll be interested to see how this goes for you. One great site is A Year of Slow Cooking- all slow cooker recipes and all GF! http://crockpot365.blogspot.com/

  24. You can do it!

    I feel so much better now that I’m gluten free. I follow Nora’s Primal Body Primal Mind diet and lifestyle and that works really well for me. Just focus on all the yummy foods you can eat and stay away from the gluten substitute products – too many carbs and sugar. There is a product from Apex Energetics called Glutenflam that can help if you get exposed to any gluten. It’s not a “morning after pill” but is very effective in any case.

    Here is a post from Nora Gedgaudas’ blog on Gluten:
    http://www.primalbody-primalmind.com/blog/?p=805

    Best of luck to you!

    1. Thanks, I agree, I’m not interested in substitutes. I just want to focus on the good stuff. I’ll take a look at her post. Perhaps I can send it to family members who don’t understand how rigid I have to be about this to make it worthwhile.

    2. Lisa, I’ve never heard of Gltuenflam before, thanks for bringing it to my attention. I’ll have to look into it’s safety and efficacy, but this might help for those unavoidable, accidental gluten poisonings. Also, I like the advice on staying away from the gluten substitutes. Why try to recreate something when there are so many delicious whole foods available to us? There is much work to be done in sharing our knowledge on primal/paleo to the gluten-free crowd.

      1. From Apex Energetics website on Gluten Flam:

        “This one-of-a-kind gluten digestive aid is two formulas in one! It is designed not only to provide powerful gluten digestive enzymes, but also to support intestinal health during gluten exposure, using specially targeted bioflavonoids.”

        I keep some in my purse when I go out to a restaurant. Even if a restaurant isn’t entirely gluten-free, you can get “cross contamination” gluten exposure. I usually pop a couple in after a restaurant meal to be safe.

        Email me privately if you want the ordering information. I have no affiliation with the company who sells the product. (Apex Energetics)

  25. Bravissima! It can be a challenge to make such a large change in one’s diet. A very close friend of ours must also stay away from gluten. We have found, however, that this allergy to gluten is fairly common and it is becoming easier for friends and family to accommodate thanks to the growing awareness and selection at the local grocer’s. I am sure that so long as your friends are aware of dietary requirements well in advance they will be more than happy to adapt the menu. When all else fails, entertain at home where the recipes are under your control. I have dealt with similar circumstances while on the Candida cleansing diet (which is incredibly restrictive), so I either entertain at home, bring my own dish, or recommend a suitable recipe (if they are persistent). Kudos, again, and keep it up.

    1. I was actually told I had Candida. I’m going to start with gluten and perhaps work my way towards eliminating all grains and sugars. I’m hoping gluten will be enough.

      1. I think it can be overwhelming to learn that you will have to give up so many staples of your diet when going gluten free. It’s such a difficult thing to do for most people so I’m always encouraged when I see people that are up to the challenge, but I get a bit discouraged when they stop there.

        I wish I had known about the lectins and phytic acids in grains and legumes a while back because this was the missing piece of the puzzle for me. Lectins are gut irritants that have a similar effect on the body as gluten, though perhaps not as severe. Phytic acid prevents mineral and vitamin absorption that can lead to deficiencies.

        I encourage everyone on a gluten free diet to go grain and legume free as well. Google “paleo diet”. It will change your life.

  26. I have a GI doctor appoinment next month and was just wondering if I should try going gluten-free, and then I read your post. I have no idea where to start though. My “gut” issues seem to be getting worse so I have to do something.

  27. Jo-Lynne – you’ve taken a brave and important step by sharing your decision to go gluten free with your blogging community. Bravo! In your journey, take a look at the many gluten free blogs that are out there in the blogosphere. Start with gluten free girl, move on to glutenfree goddess. In fact, please check out my blog (www.Iamglutenfree.blogspot.com) and look at the list of other gluten free blogs in my right sidebar. You have lots of good company and will no doubt find a lot of support for your decision! Much continued success!

  28. WOOHOO!!! You can do it girl!! I know you can!!! I think one day you won’t give me a dirty look but a kiss instead, lol!!

    Just think you can now focus on fats hard core and get that 40% per meal like Natasha says we should!!(and like Kelly says eat more butter, and I say coconut oil too!!) And I think giving up the starches really go hand in hand with giving up the gluten because they will also irritate your gut. When I went gluten free, a month later I gave up starches as well and it was easy to do, honest!! Can’t wait to hear more of your progress and by the way I love your writing style, it’s a lot like hearing you talk in person!! 😉

    1. I already want to give up other grains and starches. Even the quinoa I ate yesterday left me tired and craving something. Maybe it’s just my body detoxing but I felt better after dinner of meatloaf and rutabega drowning in butter. 🙂

      I’m also thinking about the coffee thing… we’ll see. 🙂

  29. Jo Lynne,
    Ahh, gluten free…. it is a challenge. While I myself am a gluten-tramp, my mother and one of my closest friends are gluten free.
    As a result, I would love to offer you a little advice: tinkyada pasta. Honestly, despite my personal affinity for gluten, I have replaced my normal boxed stuff for this. And it is honestly better. I promise.
    Good Luck with your adventure! I am so inspired I think I am going to share some more of my fav gluten free products on my blog (North On Harper)!

    1. I just checked, and that is the brand of macaroni noodles I have in my pantry. WOOT! I bought it for chicken noodle soup, a winter staple around here. My whole family loves it and bone broths are so nutritious, so I make it weekly. Thanks for the tip.

      1. Jo-Lynne,
        YAY! Good to hear that!
        I reached out to several friends and family members who are gluten-free and have picky palates and assembled a list of these products! See Gluten On The Side, I even thanked you for inspiring the post!!!)
        Good luck with this!!!!

  30. Gosh darn it I’ve been wanting to get to this all day – it sat in the top stack of my google reader ALL DAY. Happy sigh, here I am. I am SO EXCITED for you to start this journey because – as much as I have been asking you bread questions as of late – this may come as a shock to you; I hate bread. There, I said it.

    I also noticed it didn’t like me very well either. I tried a piece last night of what I had baked yesterday. It sat like a rock in between my ribs. Didn’t move all night or this morning until 11 AM. I was so miserable.

    I’m pretty sure I could easily eliminate gluten and feel dreamy. I need to do some more research on HOW to make this happen; I’m SO GLAD you made this decision to JUST DO IT!

    You are an amazing woman Jo-Lynne, you are changing our health for the better, each and every one of us who reads your blog, And you are changing our family’s health for the better. There is no better gift one can give someone than the gift of feeling healthy and well balanced.

    Your words are far reaching and your impact is deep reaching. You are a blessing.

    P.S. I love the pic with you and Kelly (you, my mentor of too many things to list and Kelly my food professor. How fun was that seeing the two of you chattin it up!!)

    1. That means a lot to hear, thank you! 🙂 Honestly, you do need to go off gluten, from everything I learned this weekend. Look up Nora’s book. I’m going to order it since it’s not available on Kindle. I don’t know how legitimate her claims are, I definitely want to do more research and talk to my doctor about it, but it makes sense, and it’s certainly worth a try to be pain free.

  31. Hi Jo-Lynne!

    This is Kelly, your friend from Wise Traditions 2010! I’m so sorry I didn’t call you like I said I would this past Sunday; I actually had lost my phone I guess that Saturday night(it still hasn’t turned up, but I’ve yet to clean out my car) but I just wanted to let you know how much I enjoyed meeting you and hanging with you. Thanks for being so fun & kind! I would have commented sooner but I have been swamped with schoolwork non-stop. I’ve been thinking about you though, and am definitely gonna subscribe to your blog!

    Good luck with the gluten-free. I’ll say a prayer for you.

  32. Hi Jo-Lynne,
    Saturday night was a highlight for me as well. It was so nice meeting you at dinner.
    Good luck with the gluten free diet. I keep my dinners mostly gluten-free as well even grain-free and the kids have been fine with that – they don’t even notice.
    There are some great and easy pancake and waffles recipes using almond flour if you can do nuts.
    Anyways I’m glad you posted about this because having support and connecting with others who are doing the same thing will keep you motivated (and sane). I hope you have a support system at home too.

    1. We actually have nut allergies so… that’s out. But that’s okay. I’m already used to making pancakes and waffles for the kids and not eating it. Even before I decided to get the gluten out, I’ve been limiting carbs for a long time. I feel awful after eating a breakfast like that. It’s my granola I’m going to miss… 🙁 Any substitutes for oats?

  33. You’re going to feel so amazingly good in a matter of a few weeks, you won’t want to go back. That’s exactly how I felt once I went vegan. I didn’t have to drink coffee anymore, because I was so full of natural energy there was no need for an artificial jolt. I felt lean and clean and my head was SO CLEAR. Mentally, I felt more peaceful and balanced than I had in years. I’ve fallen off the vegan wagon since I’ve been pregnant, and I regret that, but I’ll be back on once Ezra gets here. I am still vegetarian, but I’ve added a bit of dairy to my diet.

    You’re going to be successful and fantastic, and I can’t wait to read about the journey!

    1. I’m considering giving up coffee. I’m down to one in the morning without sugar. One thing at a time… 🙂

      Glad you feel so good. Just goes to show, not one diet is perfect for everyone. I love my meat and eggs!! 🙂

      The clear headed thing is another side effect I’m hoping to get from going gluten free. I’ve had a lot of foggy brain issues and I hate it. I’m making a list of all the complains I have so I can watch and see if they improve on this diet.

  34. I couldn’t agree more about the social aspect being the hardest part about being gluten free. If you aren’t sick of explaining to people what gluten is and why you can’t consume it you will be VERY soon. I’ve been gluten free for close to three years now and I still struggle with this.

    I stumbled across a woman’s site the other day that has a book that attempts to solve this problem, at least for some situations. It’s called A Gluten Free Guide: A Letter to My Host. I haven’t read it, but I think it’s a great idea. Check it out at http://glutenfreeandfrugal.com/.

  35. We have been gluten-free for a year and it does get much easier. I think we have more variety in our diets now because our meals are not wheat with a side of wheat (spaghetti with garlic bread for example). We feel so much better now, even my daughter who didn’t know she had a problem (I didn’t want to cook 2 meals).

    There are gluten-free oats – look for it to say “certified gluten free.” Bob’s Red Mill sells both rolled and steel-cut as well as oat flour. (no affiliation, just buy them.)

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