Today is the one year anniversary of the Maestro's blood test for Celiac Disease. One year ago today, we fed him purposely fed him gluten for the last time, before taking him in for the test. It later turned out to be negative, which gives us hope that someday he can have gluten again, but no time soon.
The reason for all of this is something called Sensory Integration Disfunction. I've talked about this before here and here, and I won't go into it again today. Sometimes I have felt like going Gluten and Casein free has completely "cured" him, but this past weekend seems to show otherwise. Having me gone for a week and a half, then coming home, his pre-school teacher missing two days last week so that he had to combine with a class of strangers, the missed sleep arising from the switch to Daylight Savings Time, these things are possible factors that led to the Maestro having a TERRIBLE weekend. Whatever it was, it wasn't pretty. Biting, yelling, shoving, it was a real mess. He hasn't been eating anything new that we know about. I asked him if he had been sharing food at school and he told me that whenever anyone offers him food, he tells them that he doesn't eat wheat.
I started this blog as a vehicle to help myself figure out how to bake. I think I have done that now. What is this blog for, now? How many people who read this come here looking for recipes? Not too many, I think. When my family loses my muffin recipe they come back to find it again, but other than that, you can find recipes for gluten free Rissoto easier on other gluten free foodie blogs, of which there are many.
So this is where I want to go from here. Rather than recipes, which I'm not very good at anyway, I want to talk about processes. I want to talk about ingredients. I want to talk about how to bake, rather than what to bake. What do you think? Is that what you want to read here? Any topics you want to read about, particularly?