Today I’m researching how to go gluten free. I need to try it for two weeks as my last attempt at fixing my stomach issues on my own via elimination diets. I’ve tried dairy, caffeine, meats…

Honestly? I’ve been avoiding gluten because it seems like a pain in the butt, I’m worried about the expense, and I really REALLY don’t want to give up my favorite (largely grain based) foods.

Alas, I am SO tired of my stomach hurting all the time. Instead of trying to replace gluten products with a ton of weird, super expensive gluten-free replacements, I’m going to try to do it by just not having gluten at all. I’ll spend today looking up quick and easy recipes that use things I mostly already have. I have a long commute and, at least lately, a stressful job, and I just can’t handle any more cooking or prep time right now.

I’m unofficially starting today (timely, as my stomach is cramping again) but didn’t plan well, so I don’t know if I’ll be able to get through today without starving. I had my coffee with creamer. I have yogurt in the fridge (though I haven’t checked it to see if it has gluten) and string cheese and carrots. I brought butternut squash soup (I checked, no gluten).

My plan is to blog my eats/purchases here, along with how I’m feeling both generally and in terms of tummy issues. So to start, I’ll spend some time answering my own questions.

What is gluten?
Gluten (from Latin gluten, “glue”) is a protein composite found in foods processed from wheat and related grain species, including barley and rye. It gives elasticity to dough, helping it to rise and to keep its shape, and often gives the final product a chewy texture. Gluten may also be found in some cosmetics or dermatological preparations. (source)

What has gluten in it?
The simple answer is that wheat, barley, rye, kamut, and spelt contain gluten. Unfortunately, it isn’t that simple. Many sources of gluten are hidden. Although wheat must be clearly labeled on food labels, that isn’t the case with other gluten sources. Some can hide behind the innocuous label “natural flavoring.” (source) List of foods containing gluten.

How long can I do this before I see results?
Answers for this seemed to be all over the place, from 2 weeks to 8 weeks or more, but then general consensus seems to be less than one month.

Where can I find fast, easy recipes without weird/expensive ingredients?

• Food.com
• Gluten Free Diva
• Easy Gluten Free
• AllRecipes.com
• Ginger Lemon Girl
• Quick & Easy Meals
• EatingWell.com
• Elana’s Pantry