gluten free easter time behind us

By now Easter is well behind us as we power on to the next reason to celebrate or another religious occasion. Really macabre how our need to accentuate a special time of year is always with food.

Well take Easter for example, right around the globe chocolate factories would have been in seventh heaven, as would bakers of hot cross buns. But not the waists of those indulging in these Easter treats.

Right about now is when we Gluten Intolerant/Celiac sufferers stand away from incredible weight gain by our gluten wheat brethren. And all accrued over a period of only two days. Sure we can try and make our own buns and carefully source a chocolate that is guaranteed not to be made on equipment that may have been contaminated by wheat/gluten

This is really why we GI people should raise our glasses to what was once thought of an adversary but now is the reason why we can stand on the scales after Easter without shrinking back in horror.

Next time you’re shopping check out the waistlines of others in check out queue. In my estimation most of weight gain around the world is due to abuse of easy/ cheap food found in carbohydrates like glutenous breads.

We all remember what that glutinous bread used to taste like don’t we. Really yummy and how different our GF breads are in taste no matter how hard we all try to reach that same taste in gluten bread. I bit like when pursuing a really healthy eating we no longer have that yummy taste factor when cooking free of oil.

Bottom line is choice big time, although due to feeling sick we are made to walk the straight gluten free pathway whether we want to or not . The really GOOD news and one of the fringe benefits no doubt, is a thinner waist line than our gluten eating friends.

gluten intolerance at easter time

EASTER time is when we GI people feel a bit sad, and more than likely not for the religious reason, but sad (some might say even morose) because we can’t celebrate Easter Sunday, with the traditional hot cross bun with lashings of butter and honey.

BUT I do have some good news on that front, because sick of feeling left out when my husband gleefully toasted his buns for breakfast I determined to make my own Gf buns and it worked. I’ve added it to my cook book, but can tell you here that basically it’s a matter of using packet Gf bread mixture, along with a bit of ingenuity I gleaned from my master baker father when he was alive.

I have to say it was worth the effort, as they toasted beautifully. Feeling rather jubilant I then proceeded to make up a batch of GF bread rolls which I ate last night. Once a week in our house we enjoy naughty but nice food, and tofu hamburgers is our weak point.

But like the hot cross buns I usually have to make do with 2 slices of GF bread instead of the REAL hamburger rolls my husband enjoys. Not so last night this time my hamburger looked like his. A REAL PLUS for GI people I must say.

Bye for now Isi Keller.