Well, life threw me a curveball recently. After months of feeling a little off, I got some testing done, and it turns out I’m potentially in the early stages of celiac disease. Yup, my days of enjoying flour-y treats may be over. I have a few more options to fully confirm celiac disease, but this is my current reality.
For those of you who don’t know, celiac disease is an autoimmune disorder where gluten triggers an immune response that damages the small intestine. If you have celiac, you can really hurt yourself and cause future issues by consuming gluten. So, basically, gluten is no longer my friend. It was a lot to process, especially since I LIVE for carbs. I’ve spent years baking (cookies, sourdough bread, etc). Bread is my love language. German beer…in moderation… is my favorite. It is a lot to take in right now.
I’ve decided to embrace this new chapter and figure out how to still bake and enjoy my hobby, but without the gluten. It’s been a learning curve for sure. I have already learned a few tricks on gluten free baking. While it’s still early days, I’m tentatively excited about this new baking adventure.
For me, it’s not just about making gluten-free treats. I want to continue to find joy in the process again, even with a few more restrictions. Since this has been on my mind a lot lately, I may try to share some of the recipes I am loving, cookbooks, premade items, and local spots that do gluten free food justice. If you’re in the same boat, or know someone who is, I’d love to swap tips and tricks.
Camp Avenue 