Last week I went entirely gluten-free. I’m not celiac, but my mother seems to be at least somewhat gluten-intolerant, and like most people I occasionally have gastrointestinal issues. It seemed prudent to test whether gluten might be the cause. So two Saturdays ago I got up, had a bowl of corn flakes, and didn’t eat any gluten for an entire week. It was actually fairly easy, except for the day when Curbside Cupcakes (DC’s latest, awesomest mobile food innovation) made a stop half a block from my office and all my coworkers went and got yummy cupcakes. Sigh.
But physically, I felt really good last week. On Saturday, when my week-long experiment was officially over, I found myself at a popular bagel shop with a beau and couldn’t resist a big ol’ gluten bomb. I had an absolutely delicious bagel with cream cheese, plus a delectable chocolate chip cookie. Later that day I had some fab Vace pasta. And I must admit, I felt much more unsettled that evening than I had during my wheat-free week.
I don’t think I can give up gluten entirely. There are just too many good things that involve it, and I’m clearly not outright allergic. But I might try limiting my intake. It was easy to make dinners that were starch free, or relied on things like rice, potatoes, or quinoa. And there are plenty of takeout lunch options that don’t involve bread.
Especially promising was today’s development at the Curbside Cupcakes truck, which once again stopped right by my office. They are testing gluten-free cupcake recipes, so I got to try one – a chocolate cupcake with vanilla frosting (cream cheese-based rather than buttercream, I think). It was quite good! Dense, but not in a bad way. Nice and fudgy, with little chocolate chunks throughout the cake. Although it’s not the same as a light, airy, chiffon-style regular cupcake, I didn’t feel like I was missing out on anything. Keep up the good work, cupcake man!