Wheat and I really don’t get along. I have never been formally diagnosed as celiac or even gluten intolerant, but I do know that when I eat something with wheat in it, I start itching. My hands, arms, legs, and scalp itch and the skin around my eyes feels really puffy and sensitive. Clearly something isn’t right with that!
Even so, I have found it extremely hard to actually give up wheat once and for all. I seem to do fine with oats and most other grains, and I can generally eat some glutinous grains like spelt or kamut. The problem with those is that I feel fine eating them for a while, but then I reach a point where all of a sudden I don’t. It’s like there is some kind of hidden threshold that I have to stay under or something.
I think my sensitivity to wheat and gluten is one of the reasons why raw food is so appealing to me. 99% of the time, it already is gluten free and I don’t have to think about it.
One gluten free recipe that I love is this one: http://www.nourishingmeals.com/2009/12/thin-buckwheat-pizza-crust-gluten-free.html
I’ve made this pizza base recipe before and every time I make it I am generally happy with how it comes out.
Terrible picture, as it was already nighttime when I made this 😦
The only changes to the recipe that I made were to increase the amount of ingredients, substitute baking soda for baking powder, and leave out the sweetener completely. It made enough for dinner tonight, which I served with my favorite raw red pepper soup and also enough to take tomorrow for lunch as I am starting my second week of Kundalini yoga class!
I have had a wonderful weekend and I am now looking forward to a wonderful week 🙂