Sunday, December 23, 2007
Sunday, December 16, 2007
Will be interesting to see where this goes!
I was nervous about whether or not I would like it so I bought the vanilla one. I think that was a bad choice. It is sooooo sweet - it tastes like melted ice cream. IF I decide to try this again, then I will try the original. I have no idea why they would make it so sweet. Surely the original would be better...
Friday, December 14, 2007
After 6 weeks of being 100% dairy and gluten free, I just had a half a glass of milk.
I don't have a good reason - nothing particularly logical - but after 6 weeks of completely avoiding gluten and dairy and having no positive effect on my health, I guess I am a bit discouraged.
Well I am a bit, to be honest. My doctor suggested eliminating sugar and seeing what effect that might have on my health. But right now I am not really up for that, I don't believe. Sugar is in a fair number of things and I don't think I can add something else to my strict avoidance list.
So I have decided to "drastically reduce" my sugar intake. So in addition to bits of sugar here and there in products, and the sugar I added to the cornbread, I have only had one (large) marshmallow and no other sweets in 4 days.
Believe me, that is DRASTIC!!!!
Tuesday, December 11, 2007
Don't ask what that means because I am not quite sure. So far what it means is I am not eating any desserts. That is big for me. I like to have at least a little treat each day.
But today was day one with no sugar.
Bell and Evans actually has a whole line of their products in gluten-free versions, not just the nuggets. I bought mine at Whole Foods.
Sunday, December 9, 2007
I really do appreciate companies who take the time to identify the allergens in their foods. It is so frustrating to not know what is in something. Chili's has a page for each of the big-8 allergens and their listings "expire" each month so they are up to date. But it is still frustrating for someone trying to figure things out when they include statements like this (for all 8 allergens)
We have prepared this suggested list of menu options based on the most current ingredient information from our food suppliers and their stated absence of wheat/gluten protein within these items. Please be aware that during normal kitchen operations involving shared cooking and preparation areas, including common fryer oil, the possibility exists for food items to come in contact with wheat/gluten proteins. Additionally, fried food items could pick-up wheat/gluten proteins during the cooking process. Therefore, we recommend that individuals with dietary allergies and intolerances avoid all fried foods. Due to these circumstances, we are unable to guarantee that any menu entrée below can be completely wheat/gluten-free.
Chick-Fil-A - Gluten
Chick-Fil-A - Allergies
I don't live near a Chick-Fil-A now but I sure wish I did. Or I used to wish I did, anyway. My favorite thing there is the Chick-Fil-A Sandwich and clearly that is breaded in flour so definitely out. They did have some interesting info on their website. Probably more helpful for my son's allergies than for me.
Also, I feel like a bit of a dork because I did not really realize that lots of people make Hot Chocolate with real milk instead of making a Hot Chocolate Mix with dry milk. In fact, when I grabbed my cocoa to give it a whirl, there was a recipe right on the side.
Since I did not want to mix up a bunch in case I did not like it, I ended up just making 1 cup worth. Here is what I did but it wasn't quite right.
1.5 TBSP sugar
1.5 TBSP cocoa
1 cup rice milk
1/4 tsp vanilla
This one I was not happy with at all. I won't be getting this one again. Instead I will stick with the shepherds pie, which I really did like. And maybe I'll look again to see if Amy's has any other options.
Wednesday, December 5, 2007
Tuesday, December 4, 2007
I got really excited when I read Cathy's hot chocolate post at Chief Family Officer. Her point was that she doesn't have dry milk powder but she always has milk on hand, so why not make a mix with the other ingredients and mix it into milk instead of water. Brilliant!
And it solves my problem of trying to find dairy-free, gluten-free dry milk substitute. I am looking forward to trying this. Here is the recipe from her site, edited slightly by me.
Homemade Hot Chocolate
1 3/4 cups sugar
1 1/8 cups cocoa
1/2 tablespoon table salt
Rice milk for serving
1. In a large bowl, combine sugar, cocoa, and salt, and whisk to combine well. Store the mixture in an airtight container.
2. For individual servings, pour 1 cup milk into a microwave-safe mug, and microwave on high just until hot. Add 2 tablespoons of cocoa mix, and stir to dissolve.
Monday, December 3, 2007
I made The Cravings Place Chocolate Chunk Cookie Mix. These are cool because they are gluten-free, wheat-free, nut-free, egg-free, dairy-free and bean-free; great for those with multiple allergies. Plus they are made in a dedicated facility which gives me even more confidence.
They were easy to mix up - just add water and Earth Balance. When I was done mixing that up, I decided that they could use more chocolate so I added a nice amount of TJ Semi-sweet Chocolate Chips. I am glad that I did! They taste really good and with the extra chips - quite rich!
Thursday, November 29, 2007
I am taking companies at their word right now but I am starting to get paranoid based on some things I have been reading on the internet. It seems to me that products could just be tested for gluten, I have no idea why there is so much controversy.
I called this # 1-866-632-6900 and gave them the UPC and the customer service rep consulted a dietician.
A: Bar-S products are gluten free with the exception of Bar-S Corn Dogs and Chuck Wagon brand franks. The source of modified food starch in Bar-S products is from corn.
Q: Do Bar-S products contain MSG?
A: ALL Bar-S products are MSG free.
Q: Do Bar-S products contain casein or dairy products?
A: All Bar-S products do not contain any dairy products except Bar-S Corn Dogs which contain whey protein.
Wednesday, November 28, 2007
I believe I can make it with just Darifree, sugar and cocoa. I've not tried Darifree before but it appears to be free of all of our allergens.
I just need to find some Darifree and figure out the right amounts of each thing.
Hmm! According to the Darifree site, the only place around here that has it is Good Health Ever Young which is a store I have NEVER heard of. If I buy from the Darifree website and get one can for $9.45 then I pay $8.45 in shipping. Hmm!
Tuesday, November 27, 2007
I ran across their gluten-free list today:
A couple of items I want to highlight:
Chocolate Chips (Semi-Sweet, Milk, & White Chocolate)
Earth Balance Natural Buttery Spread
Guacamole (All Varieties)
Spiral Ham With Glaze Pack
Tomato Basil Pasta Sauce
Vanilla Extract (All)
BBQ Sauce, Kansas City
Restaurant Style Tortilla Chips
Lundberg Organic Brown Rice Cracker
Lightly Salted Rice Cakes
Savory Thins (Original, Minis or Multiseed with Soy Sauce)
Under Trader Joe’s Brands, ingredients listed as “natural flavors” or “spices” do not contain gluten or gluten derivatives.
I always think it is awesome when companies provide this kind of extensive allergen information.
I had the lemon sorbet and thought it was pretty good. Not quite my usual sweet cream ice cream...
More often than not, lately we have been doing tacos. I have a recipe from a recent issue of vegetarian times that I use the most. Basically you make a bean filling out of beans, tomatoes and onions and then add lots of toppings like : avocado, lettuce, tomato, roasted peppers and onions, cheese (for those eating dairy).
My kids love these because they get to choose their own toppings. I was excited to discover that the taco shells I already buy are gluten-free.
- add Spaghetti Sauce
- add veggies and italian seasonings (and parmesan for those eating dairy)
- add clams and garlic (and parmesan for those eating dairy)
Monday, November 26, 2007
Live Well with Gluten-Free Foods
Products with no Gluten‐Containing Ingredients
Kroger Brands are :
Kroger Private Label Products. Kroger Private Labels include the Kroger® , Private Selection®, Naturally Preferred®, Value™, Fred Meyer®, Ralphs®, Food 4 Less®, King Soopers®, Buena Comida®, City Market®, Fry’s®, QFC®, Smith’s®, Dillons® , and First Choice® brands.
The number to call to ask about Kroger brand products - 1-800-576-4377. It's a good idea to have the UPC handy.
Updated: I found this new number that I think might be a better one to call.
We are continually updating this information and encourage customers to
call the Kroger Registered Dietitians available to answer questions regarding gluten in Kroger products at 1-866-632-6900.
In response to your inquiry, Sara Lee takes quality and allergens very seriously. All of our ingredients are listed on the packaging. We recommend to always read our labels. If the product contains any gluten, it would be listed on our ingredient label. In addition, if we change ingredients in our products, the changes would be reflected on the label. If there is someone in your household with an allergy, we have found the Food Allergy Network to be very beneficial to our customers. They can be reached at 1-800-929-4040.
Should you wish to speak with a Sara Lee Representative via telephone,we can be contacted toll-free at (800) 323-7117 (9 a.m. to 4:30 p.m.Central Time).
Our vinegar supplier has ensured us that the vinegar used in all of our sauces is gluten-free.
I had just generically asked if the sauce contained gluten and the response was focused on the vinegar. I have to admit, I am a bit confused about the whole vinegar thing. I have read a couple of different thoughts about it. I guess I need to check with the company that makes the white vinegar I have in my pantry. I think that other kids of vinegar are ok. But I am really not sure??
Updated to add this from here:
Note About Vinegar - Most Celiac Disease Resources state that the distillation process would remove the gliadin and that distilled vinegars are now safe for people with Celiac Disease. The Celiac Sprue Association advises being extra cautious if you are newly diagnosed with Celiac Disease, and they recommend waiting until the gut is healed before proceeding to use distilled vinegars.
Sunday, November 25, 2007
I was originally planning on getting the Private Selection Turkey at Fred Meyer and was about to call and inquire about gluten when I notice that it was called butter-basted in the ad.
Instead, after reading this I headed out to Safeway to get their 27 cent per pound turkey. I was so excited that not only did I not see questionable items on the ingredient list, it actually said gluten-free right on the label.
So I made enchiladas tonight (with leftover turkey, spinach and corn) using the corn tortillas instead. They turned out pretty good although the texture turns out pretty different with the corn tortillas. I think I will get used to it though. It struck me after I rolled them and they started to crack that I have read somewhere to dip the tortillas in enchilada sauce before rolling so perhaps I will do that next time. Or just layer it as a casserole.
Saturday, November 24, 2007
Friday, November 23, 2007
Here is what we will be having in future weeks:
Turkey-Rice Soup Made with broth from cooking the bones after dinner. I just froze the broth with some turkey in it and will add onion, carrot, and rice when I pull it out for dinner.
Turkey-Black Bean Enchiladas I am going to go ahead and make these up tomorrow and probably have them early next week. If that does not work out, I will just pop them in the freezer too.
Turkey-Dressing Casserole I already layered Dressing, Turkey, Gravy and Mashed Potatoes using up the end of the dressing and potatoes in a casserole dish and put it in the freezer.
Turkey-Mushroom Chowder I am going to go ahead and make this up tomorrow too and probably have it early next week. If that does not work out, I will just pop it in the freezer too. I saved out some of the broth from cooking the bones for this.
Tortilla Soup I froze the remaining white meat turkey in some diced tomatoes and will pull it out in a few weeks. (I don't like to freeze dry cooked meat, I would have frozen in the broth but I had already used it all for other things.) I even taped the recipe to it so I would know what to do with it when I find it in the freezer.
Turkey and Gravy on toast or rice or eaten with a spoon (so good!). I used all the remaining turkey and gravy for this. It is still in the refrigerator as I am planning to have some for breakfast in the morning on GF toast with a little earth balance. Serious comfort food! There will still be alot left as I made a HUGE pot of gravy so I will probably freeze it in small portions for snacks or breakfasts.
And that accounts for every bit of my Turkey Day leftovers with nothing going to waste!
Thursday, November 22, 2007
I really only had to make a few changes to leave out the dairy and the gluten as follows:
Use GF bread for dressing (this was the biggest change by far and the only noticeable one)
Rub turkey with small amount of oil instead of butter for browning.
Thicken gravy with cornstarch instead of flour
Replace butter with Earth Balance in Sweet Potato Casserole.
Leave butter and milk out of mashed potatoes.
Everything turned out really well. The only problem was the dressing. It is typically my most favorite part and I always make it the same way, and the same way my mother made it, and the same way my grandmother made it... You get the drift. I think it turned out fine but definitely is no longer my favorite part of the meal. Fortunately the gravy was excellent and everyone knows that gravy covers a multitude of sins.
Wednesday, November 21, 2007
And this one is closer to our house than the other one I found.
Their website is not so great but apparently they have GF pizza and desserts too!
Looks like we will have to try Pizza Works in Bothell one day soon!
I started with Gluten Free Pantry Sandwich bread which I made in my bread machine. I wasn't crazy about it. Then I had some Trader Joes brown rice bread and I wasn't crazy about that either. The other day when I made Gluten Free Pantry french bread, my husband said that maybe I should take a break from bread for a while.
I already had a loaf of Ener-G White Rice so I thought I would go ahead and try it out. I actually think I like this one the best of the bunch. Not sure I will get into eating it on a regular basis but I did manage to eat a whole piece of toast which was a record.
Good thing there are so many good things to eat besides bread out there....
Tuesday, November 20, 2007
This week for noodles I used Rice Sticks that I had bought at Trader Joes for 99 cents. I cannot believe that price! It was a pretty large package. I cooked the whole thing and I still have plenty left over for lunch tomorrow. I just add whatever vegetables I have on hand which this week was - onion, mushroom, shredded cabbage, and carrot. Lots of times I make it vegetarian but this week we had shrimp which made it extra tasty.
Added 11/21/07: I left a few things off my list by mistake, and I realized when enjoying my yummy leftovers for lunch. I also added frozen peas and corn and of course wheat-free tamari. I also add a little chili-garlic sauce for spice, and it occurs to me I should double-check it is GF, although I don't see anything suspicious on the label.
Last month, I was reading this post and was inspired to make a list of default dinners. Basically, it was a weeks worth of dinners to fall-back on when I could not come up with something else for whatever reason. Note - this was before I went GF and dairy-free.
Here is what I had come up with:
mexican night(tacos,beans and rice,enchiladas,burritoes)
fried rice or noodle night (asian)
Soup (winter) or Salad (summer)
When I found out I needed to stop eating gluten and dairy I found myself really struggling to make my menu plans. I originally thought I would just have to throw out my default dinners and start from scratch but soon discovered that having this list was a lifesaver. Most the items on this list (except pizza) are not that hard to tweak to make them gluten- and dairy- free.
And now, without much effort, I can put together a simple menu of things I can eat and my family can enjoy.
I want to preface this by saying I am no super-skilled baker but in my pre-GF days I did make loaf bread and pizza crust at home every week and never had any trouble. But so far my GF baking has been really bad.
I followed the directions on the box for pizza crust, which involved mixing it up in my stand mixer and letting it rise for a while before rolling it out into a crust. After mixing it up, it was apparent that I was NOT going to be able to roll it out. It looked like cake icing. There was no cohesiveness at all. After rising, when I tried to scoop it out to roll it out, it would not come out at all. When I touched it, I got just little sticky bits. It was completely the wrong consistency.
It was at that point that I realized that I had read somewhere that GF crusts are really hard to roll out. Since I did not have time to research that, I just baked it as a loaf with the intention of making french bread pizza instead. I have to say I did not like it at all. I think I have some texture sensitivity issues or something as I just can't seem to eat GF bread. (I have tried several now - mixes and storebought to no success)
But here is the question:
Was my dough "right" and would it have rolled out if done correctly?
or, as I am inclined to think, Would it never have rolled out?
Sunday, November 18, 2007
This week I sampled Pamela's chocolate chip cookie. These were decidedly better than the Enjoy Life ones I blogged about before. I would defintely have these again although the quest continues....
I also bought another cookie mix to try so I will post results of that....
The two places we have dined are Pf Changs and Lombardis We were please with how kind and helpful the staff was in both cases. The menu at Lombardi's turned out to be pretty limited when considering both gluten and dairy. The PF Changs menu had more options.
On a sad note, my dear husband dropped by our favorite Thai restaurant to ask what I might could eat there and did not come away with much. Although they were kind and helpful, it seems most all is cooked in butter and all those yummy curry sauces have not just coconut milk but half-n-half as well. No wonder they are so tasty.....
Wednesday, November 14, 2007
If a Kraft product contains gluten, a source of gluten will be listed in the ingredient statement, no matter how small the amount. For labeling purposes,we include wheat, barley, rye and oats as sources of gluten.
To help you make appropriate food selections, ingredient statements of Kraft,Oscar Mayer and Nabisco products clearly identify any product that contains a source of gluten.
I probably should not confess this, but the reason I was checking was that I wanted to know if my Kraft marshmallows are gluten-free or not. Looks like they are!!!
Tuesday, November 13, 2007
The Ginger Snaps at Trader Joe's are excellent.
The Soft Chewy Chocolate Chip Cookies from Enjoy Life are not that great.
I'll have to keep sampling. It's a tough job but someone has to do it!
Monday, November 12, 2007
Sunday, November 11, 2007
I know things are supposed to be labeled if they contain wheat, but I don't think there is a requirement for gluten to be listed from another source.
Today I wanted to use Swansons Natural Goodness Chicken Broth. I looked up dextrose and autolyzed yeast extract (the two unknowns I noticed on the label) and if this site on the internet is correct,they should both be gluten-free. So I went ahead and made dinner and it is cooking in the oven now.
But now as I look back through the ingredients on the broth, I see "flavorings" and I have no idea what that is either or if I should be concerned for that or not. Aggh!
Update: I called the manufacturer (campbells) and gave them the barcode # and was told that the broth is GF. Yeah!
Friday, November 9, 2007
Details below, but it looks like I can't since Heinz is not willing to say their chili sauce is GF. I'll have to track down my mom's old recipe and see what it has in it.
Where can I find gluten-free products? Heinz Ketchup and Heinz Organic Ketchup do not contain any gluten (the distilled vinegar used is from corn sources). Also, Wine Vinegar, Distilled White Vinegar and Apple Cider Vinegar are gluten-free. Heinz Hot & Spicy Ketchup Kick'rs is gluten-free as well.
As for our other Heinz products, we are not able to guarantee that all ingredients would be gluten-free, since the source of an ingredient may change from time to time. We understand how difficult it can be finding foods that meet the requirements of a restricted diet, and we continue to look for ways to meet the dietary needs of our consumers.
Is Lea & Perrins Worcestershire Sauce gluten free? Lea & Perrins Worcestershire is suitable for a coeliac diet, for further information on Nutritional and Allergy queries please contact us.
Are Best Foods mayonnaise products gluten free?At this time, All Best Foods mayonnaise products are gluten-free (Real, Canola, Light and Reduced Fat). Since product formulations change from time to time, the best advice we can give you is to check the ingredient list on the label. Ingredients that may contain any of the top eight allergens as defined by the FDA, peanuts, tree nuts, soy, fish, seafood, wheat, eggs, and milk or dairy, as well as any ingredient that may contain gluten, are always listed on the label.
No, I don't put mayo in my baked beans, but while I was investigating condiments...
I purchased the following:
Rice Dream (at a way lower price than the other two stores where I have bought it)
Gorilla Munch Cereal (ditto on the way lower price)
Ginger Snaps (yummy!)
Brown Rice Penne Pasta
Brown Rice Rice Tortillas
One of the restaurants near us is Outback Steakhouse.
I went to their website and found a posted GF menu!
Bonefish Grill too!
And it appears that the regular menu at Cafe Flora has notations on it for things like vegan and GF, how nice!
It is nice to know that I can eat out some although I have to remember that I need to avoid dairy as well. It also looks like you still need to be really clear on what you need and make sure you are on the ball, as many times the notations on the menus were to be sure to ask for the item without something or to be made in its own bowl.
Thursday, November 8, 2007
Common baking ingredients:
Baking Soda - no gluten
Baking Powder - maybe sometimes, but the Clabber Girl brand I have does not
Q. Are your products gluten-free?
A. Here is a list of our gluten-free products:
Clabber Girl Baking Powder
Vanilla - sometimes, I emailed the manufacturer of mine, still waiting
Cornstarch - no gluten
Cocoa - no gluten
Sugar - no gluten
Salt - no gluten
Chocolate Chips - maybe, need to check package when purchasing
(also check for dairy-free)
What About SPELT? Spelt is an ancient grain related to wheat that was used as a staple food in early Europe. However spelt is now being cultivated again. It is more nutritious than wheat, but still contains gluten (a protein found in wheat.) Compared to wheat though, it is more easily digestible, rich in complex carbohydrates and fibre, and has a higher protein content than wheat. Some people with a wheat intolerance can tolerate spelt, but it is best AVOIDED during the initial stages of wheat free diet. If you have a wheat allergy, consult your doctor before eating spelt. from Food Allergy Initiative
Wednesday, November 7, 2007
Lunch was at Baja Fresh. I already had this lunch planned before I "got the news" so I went ahead and went. I am really bad at being assertive and typically just go with the flow so of course I am not sure if what I got was actually gluten-free or not. I know I need to be more careful but I hate being "difficult." There was certainly no obvious gluten or dairy and I managed to control myself and not sneak bites of my son's quesadilla.
Of course, I was still hungry, which seems to be a constant with me so I had an apple when I got home. Then I was still hungry so I had another snack of a Larabar. Fortunately, I already had these as I liked them for a snack even before I went GF.
Dinner was actually really good, and I think I was totally full for the first time since this all started. I had a whole bunch of Tinkyada white rice pasta with clams and garlic and some broccoli. It was great and I ate way too much.
I cannot eat any that have dairy in them which leaves out anything that contains butter plus many margarines that contain dairy. He cannot eat the soy which leaves out many of the margarines as the main ingredient is soybean oil.
I got excited when I saw Canola Harvest because it is made with canola oil instead of soybean oil but it turned out to have whey(milk) in it.
Then I got excited when I saw Spectrum but it has soy protein isolate in it.
I already have real butter for him to eat, so I bought some Earth Balance for me to eat. We just won't be eating the same things for now, but I hope to find something that works.
Breakfast turned out to be great. My typical pre-GF breakfast was Special K cereal with raisins and pecans and nonfat milk. This morning I had gorilla munch cereal, pecans and vanilla rice milk. I tried it with raisins too but I did not like the combination. This was a success. I also have Puffins in the house (my kids eat them) which are GF but they have never been a favorite of mine. Of course, things have changed so maybe I will like them better now.
Update - Puffins are not GF! More Info
Lunch was not so great as I ended up having an orange and a salad and was still so hungry. A few hours later I had some peanut butter and honey on GF bread which helped me be not so hungry but was not very satisfying. I am not very happy with this first GF bread I tried.
For dinner I had lentil soup and rice crackers and for another snack (still SO HUNGRY) I had some GF cookies with more rice milk. I really like the rice milk a lot but it would be nice if it had some protein in it. I would like to try one of the non-dairy milks that does, but it just makes things more complicated with my son allergic to nuts and soy.
Tuesday, November 6, 2007
I had these vegetable crackers today. They are ok, but I think I will keep looking and see if I find something I like better. I will keep eating these, especially if I can find something to serve with them, like some sort of dip.
I started last night with dinner after my doctor's appointment. I was so hungry so I went to the natural market and asked the nice lady in the deli to help me find something gluten and dairy free. Then I did some shopping to get a few basics like rice pasta and rice milk.
Hmm - I am seeing a pattern already...
Monday, November 5, 2007
These cookies were yummy and I enjoyed eating them.
My first bite was very disappointing but it is growing on me a little bit. I think my expectation of the taste and texture to be like wheat bread was completely unreasonable. It helps if I think of it as something else entirely.
This was my first "gluten-free" product and bread is probably the worst thing to try to make without gluten so it probably wasn't a good place to start. I'm off to the store to get some GF pasta....
Here's what I got from Brianna's :
"To the best of our knowledge all of our products are gluten free, with the exception of Asiago Caesar, Chipotle Cheddar, Lemon Tarragon, Thousand Island, Monterey Ranch and Ginger Mandarin. You can enjoy Honey Mustard and Blush Wine (the ones I had specifically inquired about)
Sunday, November 4, 2007
Amy's Kitchen - Gluten Free Products
Unfortunately, many of the above Gluten Free products have soy in them, which my son cannot eat but these don't:
Garden Vegetable Lasagna
Rice Mac N Cheese
Cheese Enchilada Whole Meal
Family Size Cheese Enchiladas
Lots of Pasta Sauces, Soups and Salsas
I wasn't able to confirm this due to internet issues, but Gluten-Free Fun reports they do free shipping on orders of more than $30 which sounds like a good option. Of course, I would like to get mine locally at my neighborhood PCC Natural Market assuming they carry enough variety.
Saturday, November 3, 2007
Simply Recipes Spotlights Gluten-Free
Fat Free Vegan's Gluten Free Recipes
Hmm... I guess I will stop there for now. Those were to top hits in my live search for "gluten-free" blog. There really are so many more, so I guess I need to just start picking through them to see which ones I like.
I have already been reading http://www.glutenfreegirl.com/ which I ran across long before I knew I would need it because I was looking for Seattle area bloggers. I also already read the first 2 blogs listed above. Those posts listed above list lots of gluten-free recipes plus other resources to find more information.
I am excited there is so much information out there although it is a bit overwhelming. I need help figuring out the little things like what to have for dinner TONIGHT!
In the meantime, I keep waivering between wanting to make a big batch of cinammon rolls (a sort of "last meal") or going ahead and trying to get started avoiding gluten.