Over a year ago, I read the book, Grain Brain by David Perlmutter, MD. To be honest it intrigued me and in talking and sharing with my husband, we decided to give it a try. There are many points to the book, supplements, exercise, sleep patterns, and diet. I will be honest, that I really did feel better eating less gluten, BUT, my husband, did not feel that it made much difference with him, and living in a country, where there is not a lot of "pre-made" stuff, including flour mixes, etc. it was just all a bit overwhelming.
Joy
After our friends were here from Knoxville, and we spent a lot of time talking about different things that might be a help to our kids, especially our youngest who has CP and a few other issues. Tony and I decided that we would give the GF diet a try for him. We were told that for some kids it makes a huge difference and for some it doesn't seem to make any difference. We also were told, and I remembered reading this in the book mentioned above, that it was important to give it at least 3 to 6 months, before giving up. (Not saying that it will help his CP, but, maybe learning issues and behavior issues that he deals with along with the CP)
So here again, I am on a quest to figure out how to do this, and get a good group of recipes that will work. I don't mind "experimenting" in the kitchen, BUT, when the temps are in the high 80's low 90's it isn't any fun to spend time in there sweating away, to have your bake goods taste like saw dust, or your bread be gummy in the middle. ;) There are also a lot of flours we can get, but many that we can't... so trying to figure out what works as a good substitute and what doesn't is a big deal.
So here are some things I am learning...
1. Gluten free flours don't weigh the same, (as each other, nor do they weigh the same as wheat flour), so it works better to use recipes that call for weight instead of measuring by the cup. That is hard for me, because in the US, most recipes are written using Cup measurements and not weights. hmmm.... if I want to substitute for some of my recipes, I guess, I'm going to need to measure out a cup of wheat flour and weigh it.
(Thanks to my friend, Kendra, for reminding me about flour weights, today! ;)
(Thanks to my friend, Kendra, for reminding me about flour weights, today! ;)
2. Gluten free flours need to be mixed up... you need to use more than 1 kind you can just replace a cup of wheat flour with say the same weight of rice flour.... The big deal right now then for me, is finding some recipes for some "flour mixes" that will work.
3. Chick Peas, make the most amazing cakes, brownies and muffins!! Who would have thought?! I know if you are reading this and you've never tried anything like this, you are going "yuck! Who wants hummus brownies?!" I have found some of the most amazing recipes that use NO flour, but use blended chick peas, and NO ONE has known the difference. I have pinned a lot of them on my "Gluten Free" board on Pinterest, so if you are interested check them out. (https://www.pinterest.com/manabita/gluten-free-recipes/ )
I am still on my quest to find a good sandwich bread, but it is coming little by little.
Besides going gluten free, Little Bud is taking a Fish oil capsule everyday, (wanting 300 to 400mg of DHA) and 1 teaspoon of coconut oil. Both of these things have been shown to help build "new pathways" in the brain, and boost memory, so who knows. I realize we may be grasping at straws here, BUT on the other hand you never know until you try.
Thank you for all the prayers and encouragement you have past our way. We appreciate it so much! If you do have a good GF sandwich bread recipe, I would love to give it a try. Please don't share it though, if it calls for specific flour blends you have to purchase, as those are not available to us here in Ecuador. ;)
Blessings to you and yours!
