I won't even go into the physical demands gluten makes on the body - but you can google the topic and read those - digestion issues tend to be the most noted and those can happen within a couple of hours of eating gluten to a day or so - all depends upon the person. I guess the main thought is that if you notice that you feel better when you are not eating it - then it makes sense to try to be gluten free!
The only medical test I have had said I do not have Celiac Disease. For that I am thankful but I am also suspect. The more I learn about the disease the more I realize that our testing is not so exact and now that I have been without for many months - we will never know!
Recently I spent a whole day around wheat flour (I prepared, mixed, fried all with flour) - the main culprit in a gluten free world. And I am now quite sure that my concerns about gluten in my world have only been certified. I spent the next two weeks recovering from the exposure. Arthritis symptoms can also occur with gluten exposure/ingestion - and the temporomandibular joint on my right side was the target. (Thank heavens for Adria - Why Knot with Adria - I am not so sure I could have managed without her!)
So now my challenge more than ever is to eat gluten free - but also to avoid large volumes of wheat flour too. And it is worth it!
Here's a GF recipe I made today - it turned out even better than I suspected. You should try it - and it would be even better with some homemade whipped cream or vanilla ice cream!
My new recipe for Apple & Pear Crisp - so wonderful!!!
Pealed & chopped organic pears, apples, and cranberries
Lemon juice, orange juice, flour, cinnamon, sugar added to the fruit
The topping is GF oats, bread mix, sugars, & 2 sticks of cold butter
The fruit is poured in first - then the topping is spread across the top.
Here's the recipe:
Apple & Pear Crisp
About 4-6 organic pears, pealed & chopped
About 4-6 organic apples, pealed & chopped (whatever kind available)
Handful of organic cranberries
2 T orange juice
2T lemon juice
1 – 2 tsp cinnamon
½ cup sugar
¼ gluten free flour
Mix together and pour into an oval baking dish
1 ½ cups of Pamela’s GF bread mix
½ cup sugar
¾ cup brown sugar
½ tsp kosher salt
1 cup GF oats
2 sticks cold butter (diced)
Mix together much like you would a pie crust resulting in large crumbles. Spread evenly on top of fruit mixture.
Bake at 350 degrees for about 45 minutes to one hour – until the top is brown.
Always, May the grace of the Lord Jesus Christ, and the love of God, and the fellowship of the Holy Spirit be with you all. 2 Corinthians 13:14.