Update on Gluten free me

Hi all...today is day 4 of being gluten free and wow do i feel AMAZING! I have more energy, and my stomach hasn't hurt at all, i haven't been bloated AND i am not gassy. I had stomach issues for so long that i forgot what it felt like to feel normal and this good! I am going to the doctor next week to get tested for celiac's and then see if they can test for gluten sensitivity as well. My friend Ashley is also gluten free and she says that with a diagnosis from a doctor you can write off your gluten free bread, pasta etc as a medical expense! Which will save a lot of money if i can get diagnosed. I really don't think i am celiac i feel that it's just a sensitivity but we will see!

I am really enjoying brown rice bread and my brown rice tortillas. Can't wait to test out recipes and other products out there for us gluten free peeps! My friend Naomi has been a tremedous help through all of this in helping me discover what i am allergic too. I think i mentioned her in my last post. But i feel that she deserves credit again.

Here is a a recipe she just sent me so i can try making my own bread. I think i will wait until after we get back from St. John's, NL to try this unless i get ambitious this weekend. I will re post the recipe again when i make it with pictures. But for now here it is:

Honey whole grain bread

Makes 1 Loaf

1 ½ cups warm water (100-110 degrees F)

1 teaspoon whole can sugar

1 package active dry yeast (2 ¼ tsp)

¼ cup honey

2 tbsp olive oil

1 tbsp apple cider vinegar

½ cup arrowroot powder

½ cup tapioca flour

½ cup brown rice flour

½ cup sorghum flour

½ cup teff flour

¼ cup buckwheat flour

¼ cup amaranth flour

1 ½ tsp xanthan gum

1 tsp sea salt

½ tsp baking soda

1.       Preheat oven to 200 degrees F and oil a 9x5-inch loaf pan. Place the warm water and teaspoon of sugar into a small bowl. Make sure the water is the right temperature. If the water is too cold the yeast will not become active and if the water is too hot it will kill the yeast. Add the yeast and stir. Proof the yeast by allowing it to stand for 5-10 minutes. It should become bubbly, if not start over again with fresh yeast and water. Then add the honey, oil, and apple cider vinegar. Stir well with a fork or wire whisk.

2.       In a large bowl, add the arrowroot powder, tapioca flour, brown rice flour, sorghum, flour, teff flour, buckwheat flour, amaranth flour, xanthan gum, sea salt, and baking soda. Combine the flours with a wire whisk. Pour the wet ingredients into the dry and whisk them together as you are pouring to avoid lumps. Continue to whisk for another 30-60 seconds or so, or until the batter thickens and becomes smooth.

3.       Transfer batter to pan and gently spread out with the back of a spoon. Place pan, uncovered, into the 200 degree oven. Let rise for 30-35 minutes with the oven door cracked open. After it has risen, close the oven door and turn the temperature up to 375 F. Bake for 30 minutes. Loosen sides with a knife and place onto a wire rack to cool