Gluten eaters anonymous

Author Byline Image   Going gluten free is not exactly easy, at least not initially. Without trying to sound like this is some 12-step program for recovering gluten eaters, the first stage of getting in the right mindset really is to accept your condition.
   When I first found out I was gluten intolerant I was the ultimate Queen of Denial – I am talking an Oscar worthy performance for creating an alternate reality. I had all sorts of ways that I mentally negated the facts.
   The most compelling reason to not believe my diagnosis was that I did not seem to notice any cause and effect. If I ate bread or pasta I did not suddenly get a tummy ache or feel bloated, I didn’t start sneezing or get watery eyes, I didn’t instantly get a headache and I didn’t all of a sudden have noticeable digestive issues.
   Gluten can be sneaky that way. I have learned that just because a direct cause and effect is not instantly apparent does not mean it isn’t there.
   I convinced myself that if I went off gluten for a month or two I was cured. After all, I felt better so I must be better, right? Wrong! I spent years going on and off gluten. Each time I put gluten back into my diet it was causing more and more hidden damage until it got to the point where more serious issues were not only possible but probable.
   The good news is that once I implemented the changes in my diet, my health and happiness improved so much that the loss of not being able to eat foods with gluten was completely erased by the wins. I woke up with energy in the morning, was no longer suffering
Recipe Image
Carol Kicinski
These peanut butter cookies are the perfect inspiration to stay on a gluten-free diet.
Gluten-Free Peanut Butter Cookies
Makes 24 cookies
1 cup creamy peanut butter
1 cup granulated sugar (plus more to roll cookies in)
1 large egg (lightly beaten with a fork)
1 teaspoon baking powder
1 teaspoon vanilla extract
   Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicon baking liners.
    In a large bowl mix peanut butter with 1 cup sugar. Stir until well blended. Add the egg, baking powder and vanilla. Stir well.
   Pour some additional sugar in a small bowl. Take 1 tablespoon of dough and roll in a ball. Roll the dough ball in sugar and place on prepared baking sheet. Repeat with the rest of the dough.
   Take a fork, stick it in the sugar and gently press down each dough ball to flatten, then turn the fork 90 degrees and press again, making traditional hatch markings.
   Bake for 10 minutes. Remove and let cool on baking sheet for 5 minutes. Gently transfer cookies to a rack to finish cooling.
from blinding headaches, I had a flatter tummy and was able to eat food without suffering negative consequences.
   A gluten free diet is not a fad or something to dabble in or something you are doing because you have no better way to spend your
time. You are embarking on a gluten-free diet for a reason. And if this article isn’t encouraging enough, these gluten-free peanut butter cookies might do the trick!