Not, perhaps, as thrilling as the journey of Mr. Bilbo Baggins, to be sure, but unexpected just the same. Life seems to be full of unexpected journeys: we plan to go there, intend to do that, only to find ourselves here and doing this instead. Sometimes life throws us a curve ball that spins our life in a new direction. Other times, we realize that our priorities have changed and so we adjust accordingly.
However, that is enough philosophizing for one blog post. I wanted to write a little bit about food today. Not surprising, since it is my job to feed and nourish a family of eight on a single income! I spend an enormous amount of time planning, purchasing, and preparing food. While I’m trying to figure out how to get the most food for our dollar, I’m also trying to figure out how to get the best nutrition from our food. The more I read, the more I am convinced that nutrition is still very much a developing science. Further, there are so many individual variables: allergies, sensitivities, and more. One food may be a valuable source of nutrients to one person, but cause unpleasant reactions for another person.
Ah. Yes, now we’re coming to the unexpected part. You may recall that a little over a year ago we did a 30 day grain free challenge that has let to ongoing changes in our eating habits. The original motivation was to find some answers/relief for various health issues for Larry. That’s still a bit inconclusive as he tends to eat what I serve at home, but not necessarily think about what he is eating elsewhere. 
However, last fall I finally realized that whatever issues are in the family, I have a problem with gluten.
I was so not wanting to go there! I was happy thinking that I could occasionally have “normal” baked goods so long as they weren’t a staple of my diet. Well, I guess I could. . .but it’s not worth waking up the next morning feeling twice my age. Sometimes it’s joint pain; sometimes it’s a foggy can’t-think headache; usually it’s both. It blows my whole day, and it’s happening Every. Single. Time. I eat wheat. Yes, even that one little cookie that my kid baked. 
The changes we had already made in becoming less dependent on grains have made this a little easier. But there are still changes to make, questions to answer: do I need to avoid even trace amounts of gluten (such as are in most oats, soy sauce, and a zillion other items)? how do I feed the rest of the family, who may or may not have an undetected gluten problem? how to navigate eating out or potlucks? And so the journey continues. . .
It’s hard at first to let go of the idea of celebrating without wheat-based things like birthday cake, enjoying cookies fresh from the oven at Christmas, or baking homemade bread. But it is possible and if you feel better without these things, it’s so worth it!
I knew you would know what I meant, Beth! I’m not sure which I miss more: the baking process, or the end results. I’ve been playing with gluten free baking though, so hopefully I will have recipes to share at some point.
A couple of comments here, since we’re on that journey too. First, have you read Wheat Belly?? Awesome book about this very thing. Second – after reading that and determining that my husband also seems to have a gluten intolerance, I started doing more research and talking to others who have been on this journey too. The end result was that I invested in a grain grinder, and am now grinding all my own flour. There are a myriad of options out there that are gluten free, or have just a small amount. My husband can actually tolerate bread made with freshly milled flour (a mix of hard red and spelt). The key is that GMO wheat (as discussed in the book I mentioned) is so hybridzed that is really messes with our systems. Organically grown red wheat, spelt and kamut are not hybridized and are very low in gluten. Our whole family has seen the positive effects of getting rid of most commercially produced wheat based products. I’m only using freshly milled flour, and using a “mixed” flour of barley, spelt and brown rice for non-yeast baking. I also have a ton of “recipes” for flour mixes that are gluten free. Anyway – if you want more info or want to discuss, email me – krischatfield@bellsouth.net.
Thanks for your reply, Kris! I have not read Wheat Belly though it is on my list to read. . .sometime.
So many books, so little time. I’ve got a number of friends who are ahead of me on the gluten free journey so that helps both with recipes and support. 