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I've posted on my Facebook page a lot of information about Celiac disease and gluten intolerance. I've had a number of my friends contact me because they've noticed they have some of the symptoms. (I give them my doctors' names and suggest they see them!)
When they ask about my not being able to eat bread, I let them know that I eat a lot of bread! I tell them about the gluten free bread I bake at home with Jules Shepard's flour and how my home made bread is so much better than any store bought bread! That usually surprises people.
I tell them that while I eat differently than they do, there's almost nothing I can't make gluten free. I eat really well these days. I miss nothing about my old gluten filled diet and I enjoy having my health back!
Some folks have given me a hard time about my need for gluten-free food. I just tell them the truth: "Until I was 50, I could eat anything. I wasn't allergic to anything. Then overnight I became gluten intolerant. One day I was fine and the next day I had this illness. If it can happen to me it can happen to anyone. It could happen to you. It could happen today! You'll never see it coming."
Frankly I saw more of this during the great recession. I see far less of it now. There seemed to be some resentment towards anyone with a "special need" as if my gluten intolerance had damaged the economy! :-)
Your post reminded me of my quest, just one year ago, for a decent bread. I was sure such a thing existed after vacationing at Walt Disney World and trying their breads. But I couldn't find anything in my local grocery store that I could tolerate. That's when I decided to search the Internet for someone who had a good recipie. I found Jules Shepard's web site, http://www.julesglutenfree.com/ and her facebook page https://www.facebook.com/JulesGlutenFree
I've been baking a loaf of bread using her flour and recipie at home every week for the past year. There is NOTHING like home made bread, gluten free or otherwise. It makes the house smell GREAT! And nothing tastes like it either.
Since buying Jules' flour, I've even tried making my old favorites, such as banana bread. Her flour is pretty much a direct substitute for white wheat flour. The only difference I've found is that you never have to do a second "punch down". You can pretty much should ignore that in any recipie. And did I mention pancakes? Oh, having a good flour is great!
I know this sound corny, but even after a year I still marvel at this bread. It's so wondeful to have a good bread again. You don't know how much you miss something until it's gone. I feel lucky to have bread back in my life again!