FLYING GLUTEN FREE

I have to say that I have never felt better in my life since going GLUTEN FREE.  I love it.  However,   I don't like some of the foods that are served in restaurants as gluten free, so mostly I stay home and experiment on my own.

Yesterday I went to one of the best little eateries in my town famous for gourmet foods.  I was surprised when they had gluten free toast, and even more surprised when it came and it was wonderful.  However, I think that the chef must have dusted the board with flour.  In some way flour came into contact with my toast.  How do I know? I know because the rest of the day I felt like the blimp.  I felt HUGE.  I know that feeling having battled it for years.

I think that chefs gould be given a set of rules to adhere to if they are going to sell under the "gluten free" label.  It is not just something that I thought up, I am not being "fashionable", I really have a problem…..  and flour is part of the problem.  A big, big part.  Even the tiniest dusting of flour.  They don't need to cook with it.  Just dusting the board is enough to ruin at least one day for me.  The last time I came into contact with gluten it took me three days to recover.

Gluten Free foods are expensive because they have to be made in special kitchens.  There can be NO FLOUR ANYWHERE - EVEN IN THE AIR!  How many chefs in your town do you know who advertise gluten free have a totally gluten free kitchen?  I would say, NONE.  Before you eat gluten free, make sure that the chef does know what "gluten FREE" actually means.