It appears that 2.5 - 3 weeks is my "get over glutening" time frame. I've just started feeling better in the last 5 days or so from my Christmastime poisoning. In those five days, I've cooked three times. No, really. I suck at cooking. But it's getting better.
I'd like to be like my other GF friends who can eat a bunch of carbs and be fine, but I'm not sure I'm one of them. I'm finding that after really carb-heavy meals or snacks, my stomach is hurting. Hopefully that goes away, but in the meantime, I'm trying to minimize grain contact. Well, minimize is a relative term. I'll watch that bridge to see if it needs crossing or not. :)
Let me leave you with this nugget of wisdom: if you make cornbread from scratch with Maseca corn flour, it will taste like a big honkin' fluffy corn tortilla. And if that sounds appetizing, you're just hearing wrong. Ugh. GF substitution fail.
Funny, I just this morning was thinking that I need to be a lot more careful with carbs than I thought I did. I get so bloaty. :-(
ReplyDeleteAnd weird - I swear I am not making this up - I tried all-corn-flour corn bread too, just this week. It's too crumbly to eat. Needs xanthan gum, I think, which I have, but didn't use.