12 days into eating gluten free. 3rd day with zero headache, my stomach has calmed down, and I’ve slept at least 6 hours the last 2 nights. I’m 99% sure now that I’m gluten intolerant. Pigging out on whole grains for a couple of weeks made me violently ill. But, it appears to only be gluten that bothers me.
I’ve been doing some experimental baking, and other than breads, substituting flour with 1/2 oatmeal flour and 1/2 gluten free flour (I’ve been using KAF’s Measure for Measure, but will be making my own once it runs out) and have had great success with it!
I’ve done oatmeal cookies, cornbread muffins, and yesterday, chocolate chip cookies.
A glass of red wine gives me a small headache… and I believe there is gluten in wine. Chocolate, which I thought was a migraine trigger, hasn’t been bothering me.
I’m not sure I want to test eating out just yet, until I learn more about what food items other than the obvious, contain gluten, because I know it’s in a lot of pre-made stuff.
CJ’s Gluten Free Chocolate Chip Cookies
1 cup butter softened
1 cup white sugar
1 cup brown sugar
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups oat flour
1 1/2 cups gluten free flour
2 cups dark chocolate chips
1 1/2 cups chopped walnuts
Cream together the butter and both sugars until smooth.
Add the eggs and vanilla and mix thoroughly.
Add the soda, baking powder, salt and flour and mix well.
Stir in the chocolate chips and nuts.
Bake in a 350 (convection) degree oven about 16 minutes. My oven bakes a little differently than most I’ve used, so just bake until they’re golden in color. If your oven isn’t convection, bake at 375 degrees.
These will spread out more than cookies baked with regular flour, and they’re crispier.