Why did I go gluten-free?

I came across the idea of going gluten free when I was suffering a really bad case of GERD (Gastroesophageal reflux disease). I read that my "occasional" beer intake and my love of things spicy has paid its toll on my gut. Several years ago, I remember reading an article that Elisabeth Hasselbeck (of Survivor: Australia and The View fame) got diagnosed with this little known condition called celiac disease. I quickly researched on it and found out that I shared quite a number of symptoms with her - reflux, constant unexplained tiredness and IBS (irritable bowel syndrome). I didn't pay attention to it too much because it seemed a little too complicated for me at that time. And not to mention I told myself.. these Americans are too overly concerned about these little things and shrugged the whole thing off as a "first world" problem.

Fast forward a couple of years later, I was reminded about celiac disease when my boyfriend E was experiencing digestion problems, and was taking supplements to help him with no relief.  He asked me if I heard about this condition he came across on the web which may explain his health problems. Ding ding! I suddenly remembered what I'd read about celiac disease before. And this time around, being the supportive girlfriend, I decided to go gluten free as well.

My main concern about going gluten-free was that I had to say goodbye to my Italian staple-pasta, bread, my quick go-to meal of cereal and milk and of course dessert-cakes, cupcakes, brownies - all those stick-to-your-teeth sweet bites. And oh, not to mention I can hardly go to any fastfood joint for my burgers. Wah... seems too overwhelming that most of our everyday food contains flour - the main source of gluten in everyone's diet. What did I get myself into?

But I'm determined to not miss out on my love for food. I have been cooking my own meals at home and for friends (even managed a whole Thanksgiving spread on my own) before, but baking?? I steered clear away from it. I hated the measuring and waiting time, not to mention if you make a mistake, you cannot salvage it, unlike cooking a pasta sauce, you can tweak the flavors up to the end just before serving it.

The  main purpose of this is to document my journey of going gluten free, particularly on baking. Cooking gluten free is fairly easy, but how can one live without bread - both savory and sweet? It has only been two weeks since I have ventured into gluten-free baking, and I have to say I am truly enjoying my experience so far.

*Disclaimer*I have not been medically diagnosed by a doctor about having gluten intolerance or celiac disease, I am merely doing this for my own benefit as I have been reading that gluten can interfere with the absorption of valuation nutrients from the food we eat and can cause intestinal inflamation. I told myself there's no harm in me trying this out. If i can eat healthier, there is definitely a bonus to this gluten free thing.