Gluten, Soy, Corn & Dairy free

The gluten, soy, corn & dairy free diet is going fairly well. Although I have discovered corn hides in the oddest of foods. Baking powder? Really? Dang. This is difficult. But I am trying to remain inspired and look at it as a challenge. (I am SO craving pizza). I feel so great! I didn't realize how much inflammation the foods were causing. I feel like a different person! My blood pressure is much lower now (was 140 over something when I first went to naturopath now it is 110 over 72). I am not experiencing as much pain and even my headaches are much better! Now if I can just avoid that pizza...

Gluten free & Hypothyroid

Well after years of expensive tests and stupidity with western docs I finally gave up and went to a Naturopath. I haven't felt this good since I was in college. If ever. I can't recommend Dr. Molly Force in Port Townsend highly enough. She has given me my life back. Turns out for years I have had hypothyroid and am super allergic to gluten. For years I asked to have my thyroid tested and thought it had been...the doctor made a mistake. I sort of knew about the gluten...I have tried in the past to go gluten free and or cut down on it. But now I have to go completely gluten free. I am also allergic to soy, dairy, corn, almonds, sesame,beef and peas. Combine that with my anti-inflammatory diet that rules out a lot of food. I usually cook from scratch thank goodness so that makes things easier.

Recipe for those crackers

Ok I am bad about following any kind of recipe...so this is sort of what I did to make the crackers.

I cut 3 tablespoons of butter into 3/4 cup of bobs red mill gluten free all purpose flour. (Cut like you would if your making a pie crust my house is cold so this is a challenge...I used a fork because I don't have a pastry cutter). Then work in 1/2 or a bit more cup of cheddar cheese (measured after grating) into the dough. Don't let the dough get too warm from your hands or you will have mush. Think grandma's pie crust trickyness. Yup. Then add a dash of salt and some dried dill. Blend one egg yolk with 1 tablespoon of water and add. Start working the dough add more water as needed. You want a firm dry dought not a sticky one.

Then I make my dough into a bit of a flat shape before I roll it out. You don't want to have to use too much flour to keep this from sticking at this point or the crackers will have a lot of flour on the outside when you eat them. It doesn't absorb as much as it would with a wet dough.

Roll out, cut and then back at 350 for about 8 minutes.