The thing about having a gluten-free child is that you naturally become a gluten-free mother, and I have absolutely no complaints about that. I feel healthier, my body feels cleaner and I love taking recipes and converting them into gluten-free “go-to”s (every mother needs to have a few “go-to” recipes for those late evenings after work).
This past weekend we made a bread salad with an assortment of mushrooms that we bought from the local farmers market. (How lucky am I to have a child that likes mushrooms?)We made the croutons out of Rudi’s Gluten-Free Bread, Earth Balance (my new favorite butter substitute) and freshly grated Parmesan cheese. The dressing was a mixture of sweet onion, garlic olive oil and white balsamic vinegar. I’ll put up the recipe soon, once I get it out of my head and formally onto paper.
Sarah is 5 months into her diagnosis. She’s feeling much better and adjusted, but she still hasn’t gained much weight. We continue to monitor her health and progress and are committed to becoming educated on Celiac in any way we can. I’d welcome any recommendations on Celiac classes, books, seminars, blogs, etc. I can’t tell you how many times I’ve picked up my copy of 1,000 Gluten Free Recipes by Carol Fenster .
The more we learn, the more we eat.