Isaac Update (& Eliminating Gluten)

One of the things I've been researching over the past several weeks due to Isaac's health issues- is the whole idea of going gluten-free.

Now, if you've read here for any length of time, you know that I love baking. Breads, scones, muffins, coffee cake, cinnamon rolls, amongst many other things-- are favorites around our home.   So I wasn't keen on that idea. At all.  Anytime it was mentioned I inwardly cringed.  I kept telling Mark that if we were to go that route, I would need an entire WEEK to revamp our pantry and meals.  It's not like that would be a small thing.  Or an easy thing.

I didn't want to venture into that territory at all unless we had to. Right? Why make a lifestyle change when you don't need to?  So, instead I checked out books at the library, found some GF blogs, and have done a lot of reading and researching.

Then the doctor said Isaac doesn't have Celiac Disease-- the scopes showed no sign of inflammation or damage. So I felt like we could put the whole GF idea to rest.  (Whew!)

Toward the end of last week, Isaac began complaining of stomach pain and cramps, and blood started showing up in his stools again.  He still has intermittent joint pain and a sore throat.  He came to me, discouraged one night this past weekend, asking why his stomach-- his first symptom way back at the beginning of March-- is really not much better?  In fact, with the new pain and cramping, it's worse.  He feels nauseous in addition to the sometimes-pain-or-cramping, and like he "always has to go to the bathroom".

I don't know the answers to that.  I'm puzzled because the gastroenterologist gave his stomach and intestines a "clean bill of health!" Yet, his stomach is clearly not normal.  Yesterday he had dark red blood in his stool again and when I texted my friend Michelle about it, she asked if we'd tried any period of time eliminating gluten.  *cringe*

SO.  FINE.  We'll give it a go.  For at least a week.  If eating gluten-free will help my boy feel better, I'm all in.  I don't know that it will help, but it's worth a try, right?  Or maybe I just feel the need to DO something, anything.

Flours for experimentation.  This felt ridiculous.  And ridiculously expensive.
Since I have a stack of GF books and recipes next to my bed, I figured I might as well begin.

So we began.

Yesterday.

Tonight's meal marked Meal #4 of our GF-eating.  I am quite proud of us.  And yes, us.  I told the kids if Isaac can't eat gluten, we're all in. (I'm not making two separate meals, nor am I going to eat or serve up homemade bread or baked goodies when he doesn't get to partake.)

Meal #1: Dinner: Peruvian Chicken w/ sweet potatoes, and spinach salad with craisins, honey chevre cheese, sweet and spicy pecans, and balsamic reduction.  Dessert: rice krispie treats.

Meal #2: Breakfast: Scrambled eggs and cereal (rice krispies and multi-grain cheerios) with milk.

Meal #3: Lunch: (Snacky lunch) Corn tortilla wraps with ranch, smoked gouda cheese and ham slices, popcorn and craisins.

Meal #4: Dinner: Baked potatoes with options: chives, bacon, sausage, ranch, sour cream, salsa.  And-- (drum roll, please): my very first baked gf muffins.  LOOK!!!!


I was VERY skeptical about gf baking, and did not have high hopes.  I warned the kids that they might taste terrible.  Or they might look normal but have a weird texture or taste.  I was first impressed that they baked up fine, and rose well.  But then we ate them and we were all pleasantly surprised.  They were really good.  I'll post the recipe if anyone is interested.  I tweaked a blueberry muffin recipe and did Rhubarb Muffins (with lemon zest).

So that's where we're at.

12 comments:

  1. Girl. 3 cups brown rice flour, 1/4 cup potato starch, 2 tsp xantham gum. Mix up as much as you want and use it one for one in place of regular flour in all your recipes. I've never missed regular flour.

    However... I admittedly haven't used it with yeasted breads as we have big yeast allergies in our house. And in pie crusts I have to let the dough sit an hour and then press it in with parchment paper. I have the advantage of living ten minutes from Bob's Red Mill, so we can actually go to
    the mill and buy in bulk. I know how expensive it can be otherwise. :(

    Thinking of you guys. Gluten is SO weird. And it really can take the body a good few weeks to clear of its adverse effects. :( Continuing to pray for your dear Isaac. xoxo

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    1. Jodi!

      Clearly YOU need to write a book. Or a blog. So that I could have known that information BEFORE I went to the store. :) Well, I now have the brown rice flour and the potato starch. ;) Xantham gum I can get. [How do you store this? In the fridge or cupboard?]

      I am jealous of you getting Bob's in bulk.

      Oh, and thank you for the information about it taking the body a good few weeks to clear the effects of gluten. I did not know that.

      Do you have favorite resources for cooking, Jodi? (Blogs or books?) I'd love to hear them.

      Blessings to you, friend. And thank you for your prayers!

      ~Stacy

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    2. I just store it in the pantry. :) And I've really never followed any gluten-free resources. With my flour mix and some gluten-free oats (TJ's has some good GF oatmeal options) I can pretty much use all my regular recipes. Except, again, for yeasted breads. Which I know you like to make. :) I wonder if there are store-bought GF mixes that work well with yeast... I don't know. Good luck!!!

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    3. Jodi- You make it sound so easy. I guess it's just a whole paradigm shift for me, and have read so many sources that say you need the *perfect* combination of x amount of flours to replace the regular flour. Sigh. So thankful for your input. I trust you, and will follow your recipe! I found brown rice flour in bulk and purchased xantham gum and I'm good to go for baking. Will explore yeasty breads another day. ;) Thanks!

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  2. Yay! Praying for healing and answers, and strength for you dear mama. And YES! Please share the recipe for those muffins because they look fantastic!

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    1. Thank you, Coralee. And yes, I'll share the recipe soon.

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  3. I raise my hand for you to share your recipe. I've often wondered if my strange health issues are related to something "odd" like gluten or something. I still have no answers and on days like today, where I am struggling and in bed, it's hard to not have my mind wander at trying different things to solve this mystery.

    ((hugs)) & prayers as you try to help your son.

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    1. Oh, sweetie. Praying for you here. :( Sorry you were abed, and hoping you'll be up and about quickly! Thankful you have such a wonderfully supportive family!
      ~Stacy

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  4. You can sooo do this! You *are* doing it, go mama! It definitely feels daunting but I think you'll soon find how many options there are and that the replacing has been made so much easier with so many products available. I love the big bag of gf flour at costco. I've done the mixing of many flours for a long time but ultimately the premixed is easier for me. And yes, you'll need longer than a week to clear out ... I've heard it could be months but, one step at a time. Your meals look delicious! No one is missing anything ...great nourishment. Keep it up!♡♡

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    1. Yes! Thank you, dear Emily. Love to YOU, girl! (And a huge CONGRATS to you on that last round of chemo! Praying for YOU!)
      ~Stacy

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  5. Sending hugs and loud bellowish cheers (so they'll reach all the way across the country ^_~ ) for your gf project. Loving you guys and keeping you close in prayer ♥

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    1. I love your "hugs and loud bellowish cheers" description, Quinne! Thank you!

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