Withdrawal?

So who knew you could suffer withdrawal symptoms from gluten?  Well that is what I did the better part of the past week and a half.  It was horrible, headaches, insomnia, and I felt like I had the flu (only without sinus symptoms). On top of that the oven was broken so I could not bake anything.  Luckily I have my breadmaker.

So today I finally got the oven fixed and I celebrated by making ham and twice baked potatoes for dinner.  On top of that I made Double Chocolate Pumpkin Cake with Pumpkin Spice Buttercream.  This is a yummy recipe posted originally on picky-palate.com.

I did make a few changes to the cake in order to make it GF, dairy free, and corn free..  Obviously I used a GF cake mix, in addition I left out the pudding.  Since GF cakes tend to be moist anyhow you don't really notice the missing pudding.  The last changes I made were to replace the milk with rice milk (you could use any substitute) and the sour cream with coconut yogurt.

When it comes to the frosting I used a mixture of 1/2C vegan margarine combined with  1/4C coconut oil, I made sure to use a corn free powdered sugar, and I used rice milk again as a milk replacement, although I dont think any extra was necessary, since the coconut oil has such a low melting point.

So in addition to finally feeling better I really enjoyed this yummy treat.  I will post pictures soon but until then, enjoy!

Here is the original recipe I made note of my changes in blue:

Double Chocolate PumpkinCake with Pumpkin Spice Buttercream

1 box devils food cake mix (GF chocolate cake mix)

1 small box instant chocolate pudding (omitted)

1/2 cup canola or vegetable oil (coconut oil, melted)

1/2 cup buttermilk or milk (rice milk, coconut, or other dairy free substitute)

4 large eggs (2 eggs)

1/2 cup sour cream (plain or vanilla coconut yogurt)

15 ounce can pumpkin (reserving 2 Tablespoons for buttercream)

2 cups semi-sweet chocolate chips

Pumpkin Spice Buttercream

2 sticks unsalted butter, softened (1/2 C vegan margarine, 1/4 C coconut oil)

2 tablespoons reserved pumpkin

1/4 teaspoon ground cinnamon

4 to 5 cups powdered sugar

2 to 4 tablespoons milk (1 Tbs rice milk, coconut milk, or other dairy free substitute)

(Followed directions as written using changes above) 

1. Preheat oven to 350 degrees F. and spray two 9×5 inch bread pans with non-stick cooking spray.

2. In a stand or electric mixer, place cake mix, pudding mix, oil, buttermilk, eggs, sour cream and can of pumpkin, and chocolate chips–mix all ingredients until well combined, about 1 to 2 minutes. Divide cake batter evenly into prepared bread pans. Bake for 55-60 minutes or until cooked through.

3. While cakes are baking prepare the buttercream. Place butter, reserved 2 tablespoons pumpkin and cinnamon into stand or electric mixer. Mix on high until well combined. Slowly add the powdered sugar until thick and creamy. Slowly add the milk until buttercream is a nice consistency. Frost over cooled cakes, slice and serve.

Makes 16 servings

Note:  This recipe can be used to make 24 cupcakes as well.  Bake at 350 for about 15-20 minutes, until baked through.

Note:  This recipe can also be used to make two 9 inch cakes for layered cakes.  I’d start the bake time at 30 minutes at 350  and check often from there 

Progress

So I have been doing this GF thing for about a week now.  I have been reading anything and everything I can find I have been baking...a lot, and most of all trying to convince my family that GF does not mean it can't be good.

Throughout the week I have had some ups and downs as I am trying to get used to all things GF.  I have still been feeling overwhelmed but I do feel like things are manageable.  I can tell I am going to need to do menus for sure because if I want bread with dinner I will have to make it, if I want hot dogs or hamburgers I have to make buns.  Sure you can buy all that stuff but the expense is somewhat outrageous, not to mention it is dry and tastes...well it tastes GF.  I have made 2 different breads now and they were both amazing, soft and delicious.  (I got both recipes online on one of my favorite websites, food.com, I like it so much because I can import the recipes directly to my recipe manager and almost every recipe I have used on that site has turned out to be delicious.) * In addition to being GF we are also corn free, any recipe that calls for corn starch is substituted 1:1 with tapioca starch.

The first bread I made was GF Flax Bread this one was similar to a white bread and the flax gave it a great flavor with some nutty and buttery undertones.  It was moist and has been great for sandwiches as well as toast.  All in all a great replacement for your typical sandwich bread.  As this was the first loaf of GF bread I had made I was pleasantly surprised at how easy it was.  Since you do not knead GF doughs it is so much easier than traditional bread making.  Just mix it up, pour it into a bread pan, bake and your done.

The second bread was GF French Bread.  Dare I say that I liked this version better than it's glutenous counterpart available in your local supermarket?  I am a sucker for eating french bread with soups and stews, a huge part of my diet in the fall and winter seasons.  This bread is so soft inside and crunchy on the outside, I ate it plain, I made Garlic bread, when it was gone I wanted more.  I am definitely going to be looking into how you freeze yeast doughs, so I can have some on hand and ready to go.  Amazing.

FACT OF THE WEEK:  (re: Gluten Allergy/Intolerance) "There is often a co-allergy/intolerance to the dairy family (most common) and corn."  Jones (ND), Carrie Going Gluten Free!, 2008  Loved this because it describes my son to the "T", totally gave me new insight to how his little body works!

Is It Possible?

I never thought I would be one of those people.  You know the ones I'm talking about- the ones who have to follow a gluten free diet.  The odd mysterious diet that kept them from enjoying amazing breads, cakes, cookies, restaurants, and basically everything else that is good.  Those Gluten free people that have to suffer with dry crumbly bread, rock hard muffins, weird pasta, the ones who have to basically avoid carbs because there couldn't be any worth eating...could there?  Well I just got the news I am now one of them.

Though I have been diagnosed with Hypothyroidism since 2000 (and had symptoms for even longer) I was just recently diagnosed with Hashimoto's this year (2011).  Hashimoto's is an autoimmune disorder in which your body attacks the thyroid gland.  Hashimoto's has many symptoms, I have at least half.  I see a naturopathic physician and one of the main treatments they suggest is to follow a gluten free lifestyle so here goes nothing.  Join me as I learn the in's and out's of gluten free living and managing Hashimoto's.

When I was told I needed to start eating GF I think I started grieving over wheat.  Really that is the best way I can describe it.  I mean no one died, but I was told I needed to give up something I loved.  I feel like I am passing through a modified version of the 5 stages of grief.  It goes something like this.

Denial:  (To DR. Ruiz) "Are you sure?" I mean the guy specializes in Hashimoto's but he could have temporarily lost his mind right?  What does he know and eating GF couldn't possibly help that much.  I left the doctors office after asking only a few questions none of which involved how to transition to eating GF.

Anger:  I can't say I ever got angry it was more like a fluctuation between disbelief (denial) and frustration.  My angriest moment was when I was talking to my husband and he said that this sure sucked for me (disclaimer: these are not his words rather how I heard them).  Thanks for the support sweetheart; I hung up the phone before I got too upset.

Bargaining:  Maybe I can do this for a while, feel better, and then go back to normal.  It didn't matter that I had already been told this wouldn't be effective, I still had the thought and others like it.

Depression:  Depression is what I feel when I think of what I am giving up.  French bread that is soft on the inside and crunchy on the outside, the baked goods at Christmastime, restaurants.  I am particularly saddened by the thought of losing, or being limited, at a favorite Chinese restaurant owned by a family friend. I keep going back to this step as I fluctuate between here and acceptance.

Acceptance:  I can do this.  It won't be that bad, it could be a good thing.  No more, fatigue, soreness, brain fog, insomnia, or depression and I don't have to remember to take a bunch of pills.  Who wouldn't like that?  Oh and Subway, Olive Garden, and Red Robin are all starting to cater to GF so I can go out to eat sometimes.  Plus I made those muffins the other day and they were amazing, and GF.  I found a recipe online for Pumpkin Apple Streusel Muffins and they were amazing.  I subbed the flour with Bobs Red Mill GF All Purpose Flour and shredded the apples instead of dicing them. They looked just like the picture and they stayed moist and delicious, no funny after taste, in fact if I had not made them I wouldn't have guessed they were GF and trust me I'm picky just ask my friends.

All in all, I am sure there will be bumps in the road but I see the light at the end of the tunnel.  If you are looking for an expert, I'm not one. I haven't even survived a week, but if you are looking to share a journey and hopefully laugh a little along the way then keep reading.  



Picture of Pumpkin Apple Streusel Muffins found at: http://www.food.com/recipe/pumpkin-apple-streusel-muffins-13251
*Disclaimer: Nothing I have to say could be considered professional they are my opinions and what I have found to work for me. If you have a question please consult your physician.