My natural doctor just took me off grains.
All grains. Not just gluten. Grains. Wheat, rice, corn, oats, and all the others.
What???
I believe (but am not entirely sure) that this will be temporary. Who even knows? Since 2012, I’ve been detoxing heavy metals, trying to get rid of migraines, and cleansing my body under the care of my doctor who strives to get to the root of our symptoms. (It has been a fun four-year party.) As a result, my body started hating sugar about three years ago. Now I’m removing grains to promote further healing.
It’s been almost two weeks that I’ve been grainless. The journey so far has gone something like this:
Day 1: Avoid grains? Fine. No biggie. I don’t eat many grains anymore anyway.
Five minutes later: Hit with the reality that I eat way more grains than I thought. Kept a good attitude.
Days 2 and 3: I’m starving. Eating round the clock. Eight meals a day. Discover that eating constantly is only fun in theory.
Day 4: Still hungry. Food isn’t fun. I’m so mad that food isn’t fun. Now I’m mad and sad at my doctor. Except not. Except yes.
Day 5: Waffling (which is ironic seeing as I’m not eating waffles) between being grateful for so much food variety and feeling completely sorry for myself because I just want one little biscuit. And also corn chips.
Days 2-9: Grumpy. Fine. Grumpy. Fine. Grumpy.
Day 10: Turned a corner. Oh hey. My body seems to be getting used to this. I only need to eat 4-6 times a day now and the grain cravings are lessening. Cool.
Day 11: Who even cares about bread? (me. still. sometimes.) So very grateful that coffee is a bean and not a grain. So very, very thankful.
Days 12-13: Adjusting. Lettuce makes great nachos. My pants are looser. I’m not starving all the time. Spaghetti squash rocks.
Apparently, there is a normal period of time that your body, which is used to being fed grains, will beg for grains and make you think you’re hungry all the time (which you are) even though you are eating constantly (which I was). There might have been some tears. My husband is very, very nice.
So here we are.
I’m not going to make a big deal of this and I’m not going to change how I cook for my family. They’ll still get their share of whole grain bread and pancakes and rice and granola. For now, I’ll just eat the non-grainy parts of our meals.
If you know me very well, you’ll probably enjoy this giggle:
After the first four days of eating meat and vegetables and meat and vegetables and meat, I actually said this sentence to Matt,
“I’m just so tired of meat!!”
Me. I said this. I’m the carnivorous girl who has always loved and craved meat. The moment the words were out of my mouth, Matt looked at me with a smirk and I said, “Who even just said that?!”
Weirdy weirdness. I was having a moment. I was out of my head, and also I was hungry for pizza.
But now look at me. I am just fine. I am so happy to snack on a spoonful of peanut butter. Who even needs grains? Not me. This is the only snack I could ever want.
This grain free time (probably) won’t be forever, and I’m so grateful to be on the road to great health. Also? As if I hadn’t already learned that cutting back on breads and desserts leaves a lot of room more more nutrition-packed foods (like vegetables), I’m really finding that now. Yay! My body is receiving so much nourishment!!
Now your job is to leave yummy grain/sugar free food ideas in the comment section.
P.S. I fudge (again, the irony) and eat a little fruit even though it has natural sugar. Also, I can have dairy. Praise God for cream cheese. Amen.
There are a TON of amazing blog and e-newsletters for low-carb, grain free recipes. I don’t think there’s enough room to list even just my favorites but here are a few: Keto-Adapted, I Quit Sugar, Against All Grain, DJ Foodie, Low Carb Keto Diet, I Breathe I’m Hungry, All Day I Dream About Food, Delicious Obsessions, I could go on. . .
you can have pizza. I used cauliflower and cheese for crust.
Meatza is awesome!
Yay for learning how to better nourish your body and being willing to make some changes even if they are not easy. I’ve been making grain free things for over two years now and it’s awesome. Sometimes I make grain free subs like pizza crust and waffles and such, but sometimes it just means having a different perspective, not trying to recreate grain based recipes. There are so many delicious foods out there!
http://thenourishinghome.com/2014/10/grain-free-cinnamon-apple-breakfast-porridge/
Danielle Walker has a pumpkin and banana version too, against all grain
Also plantain chips! So yummy with guac, salsa, taco salad, ETC
I love the cookbook: “Against all Grains” by Danielle Walker. She has two books actually and a website with recipes. Also there are many Paleo cookbooks out there too. Good luck.
Sounds like you’re diet is similar to a Paleo/Whole 30 diet. I tried it (just to see how I’d feel) for about a week and could not stand the amount of food prep just for myself so I gave up. Let us know how you feel. I hope it’s just temporary as I enjoy all your recipes.
Google “paleo pancake”; it’s made with a banana and an egg (I think). Quite tasty and not very “banana-ey.”
I was just going to tell Laura about the pancake recipe. I got it from an online Pilates group that I’m subscribed to, so I didn’t know if I can post a link, but since there’s a known thing as “Paleo pancake”, I’ll just go ahead and describe it (and I’m sure you can look it up if you wish). All you do is mash a banana and add it to two beaten eggs. Then fold in a handful of blueberries (although I suppose you can skip the blueberries if you don’t mind it being boring, or if you don’t have blueberries). Fry it in coconut oil (about two minutes on each side). Top with a little cinnamon and real maple syrup (if you’re still allowed that). It’s really good and filling, but difficult to flip nicely. I cook mine in my small frying pan. Enjoy!
I have not tried these but ran across it yesterday and thought it looked good – burrito bowls with cauliflower “rice”. http://joythebaker.com/2014/05/cauliflower-rice-burrito-bowl/
My family has been grain free for a few years now and i find we dont like grains anymore. They just taste fake compared to real food. If you do a google search just type in grain free before the dessert you want. It will always have half the sugar of a whole wheat recipe. All desserts can be made with alternative flours :) I hope you post some grain free recipes!
I was told that once you go gluten/grain free you can’t go back. My husband is proof. I have to be gluten/grain free and my husband and I started a ketogenic diet so he had to cut gluten/grains and when he tried to eat bread or grains after, his body didn’t react well. Google will become your best friend! If you google gluten free recipes, you will get a plethora of recipes. Also you can google your favorite recipes but put gluten free before it, ie: gluten free banana bread. You ca also search by gluten free, low carb. I’ve been struggling along but have found some great and NOT-SO-GREAT alternatives. Best of luck in this journey of yours!
I have been grain-free for 2 weeks now (doing Whole30). I was surprised by how much grain I was eating & how much I let it take the place of veggies. I am also surprised by how stable my blood sugar has become. It’s awesome to not have to eat every 2-3 hrs to avoid the “shakes”
I’ve been a lurker on Trim Healthy Mama’s Facebook page for a couple years & have just started reading through their book. They heavily limit grain & sugar but are ok with pretty much everything else. Its more about pairings than denying yourself. I’m still not convinced I can make the switch, but it may be worth checking out since it sounds like you already have those imposed on you :)
Baby bell peppers are great to dip in guacamole or salsa like chips. Add crumbled nuts or toasted coconut shreds (or both) to berries for a yummy granola type cereal in the mornings- it’s extra good warmed up. For a salty crunch I love salted pumpkin seeds in the shell. I’m a few years in now on grain free sugar free life and the beginning was just as you described. I don’t even want grains now though. It gets easy ???? Oh, and try zucchini noodles or your favorite roasted veggies as a “pasta”, just put any sauce you like on top.
I’ve been grain free for a while now, and this following recipe is my absolute favorite! So easy and very delicious! http://satisfyingeats.blogspot.com/2013/01/easy-deep-dish-pizza-pie.html?m=1
I do decrease the eggs by 1 (it was too eggy otherwise) and if it is looking thin I’ll add some coconut flour to thicken it a little. I don’t use almond flour either…I just put blanched almonds in my vitamix blender with the other ingredients and it turns out perfect every time!
Check out the Trim Healthy Mama Cookbook. You won’t be feeling so deprived then! I have been eating THM for three years. Best thing I ever did. Has helped my adrenal issues. I feel so much better eating this way.
Mary -Ann
I make “pizza” crust with this recipe given to me by my functional medicine doctor and add goat cheese, fresh tomatoes and fresh spinach for an AWESOME fresh pizza and I don’t even mind when my family has regular pizza.
Easy Flatbread: 1 C garbanzo (chickpea) flour (you can grind your own) or other flour/meal
1 tsp. salt, 2-4 Tbsp. olive oil, 1/2 large onion, halved and thinly sliced, optional, t Tbsp fresh rosemary leaves (any herb of choice).
1. Put flour in bowl and add salt. Slowly add 1-1/4 cups of water, whisking to eliminate lumps. Batter should be consistency of moderately think pancake batter. If not, whisk another 1/4 c. water, ` Tbsp at a time. Cover w/towel and let sit while oven heats of as long as 12 hours.
2. When ready to bake, heat oven to 400 degrees, put oil in 12″ pizza pan or oven-ready skillet and put in heated oven for a few minutes to get oil hot but not smoking; oil is ready when you just start to smell it. Carefully remove pan and swirl oil around to cover all surfaces. Add onion and rosemary and give a little stir. Pour in batter and gently swirl pan to distribute, return skillet to oven.
3. Bake until flatbread is well browned, firm and crisp around edges, about 45 minutes. It will release easily from pan when done.
It’s good to have on hand when you’re hungry and wanting a snack–and much better for you and more filling than corn chips!
I am hypoglycemic and insulin resistant. Grains are too high in carbs for my body right now. I try to eat mostly grain free. And I try to prepare grains for my family like real food pancakes, breads, etc. it is so hard to bake and not eat! I am curious what sugar issues you are having.
I really struggle with no grains because our bodies were designed to eat them. They are so biblical, they store well, they are inexpensive, provide nutrients, and feed a crowd. But so many people can’t eat them anymore. Myself included. I believe our broken food system is to blame. Our bodies have been so damaged by processed foods and bad farming practices that we can no longer tolerate grains. It makes me want to shout, “it’s not fair!!!” But it also makes me aware of my personal sin and cultural sin with regards to food. With that knowledge we can support each other and begin to make positive changes.
Laura, thank you for sharing your food journey with us. Together we can heal.
Almond flour and coconut flour will be your friends. Bean flours, maybe, but they will give you gas…oh wait. You already have gas (snicker). Bacon is a friend. Put your BLT on lettuce and add extra bacon. Peanut butter and apples and peanut butter and celery kept me from wasting away when I couldn’t eat anything. The celery is very filling and can give you some better downtime between hungers. Garrett’s Mom eats grain-free, so there is a local source who might have some ideas for you.
All the best with this! Some thoughts…
-Kelp noodles
-Cassava flour (makes good brownies)
-Plantain chips
-There is a cauliflower pizza crust recipe out there that uses frozen cauliflower and a microwave. Not ideal but so much easier!
Girlfriend I hear ya! I have been grain free for a couple of years with a more restricted diet due to being allergic to corn, soy, peanuts and wheat. I am looking to try homeopathy to see if it can help with some of the food allergy/intolerance issues. I thought that was hard and felt a little sorry for myself but knew I could cope. Right now though I am a reluctant vegetarian due to health issues where I need to follow the Budwig diet so meat is restricted so not happy but thankful for options. I thought I had it bad because I could not eat grain well hopefully things will change. I have been following Joette Cabrese on homeopathy and am interested in trying that for the food intolerances and learning the Banerji protocols.
I have used many of the resources already recommended. Starting last June, I did six Whole 30’s in a row because it made SUCH a difference in my health. I actually didn’t agree with cutting out entire food groups (paleo), but I needed to do something significant to heal unpleasant autoimmune symptoms. No grains, no legumes, no dairy and no sweeteners of any kind was a small price to pay for feeling so great. I did find that I had to be deliberate to eat starchy vegetables to feel satisfied (fortunately I love squash!) I added a lot of seeds and nuts to my meals, again to feel full. This is how I avoided feeling like I was overdosing on meat. (Through this process I discovered that I have fairly severe reactions to soy and corn, and lesser issues with processed grains and homogenized dairy. I do now eat sprouted grain breads on occasion without feeling terrible, and I do eat a limited amount of raw or cultured dairy.)
I had thought I was addicted to sugar, but I had NO cravings – until I ran out of coconut oil. Then, three weeks into my first Whole 30, I started craving cookies and brownies and sweet baked goods. I replenished my oil supply, and lo – the cravings were gone, and stayed gone. Then I realized that desserts were one of the few ways I had been eating fats in my old way of eating (which I thought was supposed to be low fat to be healthy.) The moral of the story is – be sure to eat a lot of the healthy fats, Laura, that you are already aware of: coconut oil, palm oil, olive oil, ghee and/or butter, and nut and seed oils. In order to stay soy-free, I love avocado mayonnaise (Primal Kitchen has this) and coconut aminos (Coconut Secret) and Enjoy Life chocolate chips (courtesy of Laura’s recommendation!)
A friend of mine was plagued with ailments of an auto immune type. She found that she was not allergic/sensitive to wheat but to the folic acid which is added to commercial wheat products and is in every packaged item on the planet (well maybe not quite ALL) She now takes folacin in the “naturally” occurring form (because we all need some), Folic Acid being a synthetic form added to things to prevent neural tube deformities in newborns and what seems to have been a problem for her.
Vegetables Rule!!!
Check out the Trim Healthy Mama cookbook. It’s awesome! My (very picky) husband and I have started eating this way and amazingly enough we like it. There are lots and lots of grain free options that I’m sure you would love. Please, please, please, check it out!!! ;)
Hi Laura,
it sounds like you are on the ‘new and improved’ Atkins….healthy fats, lower fat meats, lots and lots of veggies and very little fruits…..?
I would be very interested to learn more about why your doc put you on no grains. My poor sis has suffered for many decades with fierce migraines. I believe her to be totally polluted with heavy metals from the shots and other drugs she has taken. Also, her shots, while help relieve the migraine, seem to even trigger the next migraine! It is crazy bad. Please keep us posted on what you learn and what you are doing.
Like you, My body has grown very much to NOT AT ALL like sugar. Sugar and menopause has equalled recurring UTIs for me over the past year. I just have to bite the bullet and rid myself of the sugar. I hate taking all of the drugs for them. I hate taking anything for anything! lol.
Best wishes, Laura.
If you don’t have a spiralizer, consider getting one. Zucchini noodles instead of pasta. Sweet potato noodles into a crust for pizza. Butternut squash risotto. I love my spiralizer and have had it for a couple of years now. I am always looking for new ways to use it and eliminate grains.
I just learned how to make homemade hummus and I love it! So if you are allowed to eat beans – veggies and hummus is a good snack that is pretty filling :) Or you can roast chickpeas for another amazing snack that can help satisfy the craving for something snacky and crunchy. And I like sliced avocado, topped with soy sauce, toasted sesame oil, and sesame seeds. Also, you can make chips by baking little piles of shredded cheese. And you can use the chips to eat salsa, guacamole, etc.
Ben made us grilled zucchini pizza last week. I was not excited but they turned out super yummy.
He sliced zucchini, topped with minced garlic, tons of fresh basil, sausage and cheese. Grilled.
Then we dipped in pizza sauce.
Wow. That’s rough. Having said that…I’ve gone on long detoxes and found many good recipes to make you feel less deprived when you make dinner for everyone.
Cauliflower is your friend. Pizza Crusts, Taco Shells, Flat breads, Mashed “potatoes”, and “Rice” (both cilantro lime and Asian stir fry) are just a few that have transitioned well. As a bonus, cauliflower in itself is a great detoxifier. Frozen works as well as fresh and is usually cheaper. (You tube rocks for these recipes)
Yes, the zucchini noodles work wonders.
So does Shirataki noodles. They come from a yam or something and are prepackaged in the produce section of Wally world…by the wonton wrappers and tofu. Just rinse well and heat in the pasta sauce for best taste. They are really fast for throw together meals.
None of these are a taste the same as our wonderful grains, but you are so creative and I’m sure you’ll be cranking out recipes in no time. May it not last too long. :)
Oh that transition is a bear! I was not used to 5 children and a husband with no end to an appetite! Be careful to vary your diet so you don’t end up despising eggs.
Danielle Walker’s recipe for waffles in her first cookbook are the best ever! They truly rival regular waffles! But I don’t put the blueberries in the batter as they stick to our waffle iron. If we have them, It is just on top/the side. And her sandwich bread is delish, too!
There is an almond flour recipe for pizza crust on the blog ‘no more crohn’s’ (or is it no more crohn’s for me ?) that is super yummy! Make sure you use honeyville almond flour. Ok, in most recipes. In this one, if you don’t need to soak your almonds you can use almond meal (contains the skins) – I bought ours at trader joe’s. But honeyville also sells it. Works fine for this recipe!
The coconut oil/nut butter/honey/vanilla/cocoa “fudge” that was all around the web a couple of years ago is still a good standby for a boost. It is also great for leaving in the vanilla, skipping the cocoa and slightly less honey (an less expensive) I use silicone ice cube molds in small shapes like the ones from ikea.
I love Jenny mcgruther’s recipe for chocolate donuts using almond and coconut flour – but we make them as cupcakes. Mm mm. It’s from her grain free baking treats book in the ultimate bundle 2014 ( I think).
There are sooooo many blogs that do grain free cooking now, far more than a few years ago when we had to do this. You should find lots of good recipes! Pinterest is also your friend.
I’m currently on Day 15 of the Whole30. No grains, no sugar, no dairy (except clarified butter), no beans, no peanuts). I am miserable, but I’m determined to stick it out for 30 days. I ran across this webpage with lots of links to grain free recipes. See if there’s any you like!
http://www.deliciousobsessions.com/2016/03/150-whole30-recipes/
This sounds exactly like my stages of withdrawal when I got the diagnosis of gestational diabetes. The medical staff didn’t think I could do it because I failed all four markers, but I was able to control it by changing diet only with a very strict diet. I couldn’t even look at wheat bread without my sugars would going up and I had to stick to fruits with more complex carbs in limited amounts. In the end I avoided all grains except oatmeal. I remember the feeling of never feeling full or satisfied and crying over what I couldn’t eat. My biggest encouragement was the medical staff couldn’t believe the numbers I was maintaining just on diet control. That experience really made me aware of how food works and the importance of what and how we eat. I need to get back to some of those healthier habits.
I just went back on gluten after being off for 2 years. I recommend you take a look at your personal care products in case they are causing a problem. In my situation it was my all natural toothpaste that forced me to go gluten free. It was messing up my digestive system causing it to not process gluten properly. When I ran out and hadn’t ordered more I borrowed my husband’s toothpaste for a couple of weeks and both my digestive issues and inflammation issues cleared up and I was able to add gluten back into my diet. Now if I could just find a toothpaste that actually cleans my teeth and doesn’t wreck the rest of my body!
That is so weird! How ever did you figure that out? Due to major skin issues, I know my body is not detoxing properly, but I have NO idea how to figure out a root cause. Nothing seems to help. : (
So may I ask what toothpaste was the culprit? Or what ingredient is the bad one? Thanks!
I really figured it out by accident. I had been trying all kinds of things to deal with the digestive issues and nothing was working. Going gluten free was one of those things that I tried. It did nothing for the digestive issues but almost immediately cleared up the arthritis like issues I was having – seriously I went from so much pain that I couldn’t get out of bed in the morning to ZERO pain in about 2 weeks! The toothpaste I had started as part of my desire to use more natural products. After using it for several years we moved and I misplaced the extra tube so was using my husband’s toothpaste and most of my digestive symptoms cleared up so I decided to brave trying gluten again. I have been back on gluten now for about a month and only occasionally have a bit of stiffness. The toothpaste I was using was XyliWhite. I suspect that the Xylitol in it is what was causing the digestive problems as it is known to cause diarrhea if ingested in large quantities. Apparently I am extremely sensitive – or maybe there is something else in there that I react to, who knows!? I hope you are able to figure out your issues.
I hear ya. No grains is definitely a bigger deal than just no gluten. I did grain free one time for 2 months, but it didn’t help me, so I quit. lol. I’m currently gluten free, which isn’t that bad. Eating out or at other’s homes is the biggest problem. I hate having to be picky. It’s really not that hard to cut gluten at home. But no corn or oats or rice? Yea, that’s harder.
Hopefully you can eat some beans, nuts, and coconut? If so, there’s things you can try beyond meat and veggies. I’m guessing you can still have that pizza pie of yours since you can have dairy? I’ve only baked a few things with coconut flour, but usually they call for honey. Is honey out for you right now?
Have you tried quinoa? I tried it recently and love it! Super easy to cook and makes a great grain substitute, since it’s actually a seed. Yummy as a side. Or try it with butter and milk with a sprinkle of cinnamon. While it has some carbs, it’s full of protein and vitamins. I’m guessing you can have it, since it’s not a grain? Check out simplyquinoa.com.
I am also grain free because of Celiac Disease. I love plantains….eat them every day. Green plantains taste like french fries, yellowish black plantains are sweet!! Look them up on pinterest- they have tons of recipes!! Good luck:)
Can u do coconut flour? That would be the best, and with the most nutrients! I also make pumpkin pancakes that are grain free. 2 eggs, 1/4 cup pumpkin, cinnamon and ground flax seed to taste. Mix with whisk, they do small pancakes. Butter in a cast iron pan, so good!!
Is that something like a prison sentence? ????
As someone who’s been off all grains (and dairy and nightshades and nuts and seeds), I’ve found that eating a piece of meat and a pile of veggies does get rather, um, old. The best antidote for me is actually making something that includes meat/veggies, like soup or stir fry. My current favorite is zucchini boats, which can house your choice of meat and seasonings. Yum!
Fat Head pizza crust. Just google it, it’s the best grain-free crust I’ve found!
Love that , but the recipe is too complicated. i just put everything in a food processor and let it go. no need to melt the cheese and all.
I have recently had to give up both gluten and dairy. It’s nearly impossible to eat out. I miss cheese. I do still have rice once in a while, but pretty much all grains really mess with me. The struggles are real!
When my son was on the Modified Atkins for Seizures diet, we all loved this cream cheese based pizza crust. Since you love cream cheese, give it a try! http://www.food.com/recipe/no-dough-pizza-low-carb-cream-cheese-pizza-crust-501041
I can really relate to all of the feelings you’ve been having! I always said I would never be able to go grain free, or even just gluten free for that matter, and then my natural doctor encouraged me to go grain free as well as sugar free a year ago. In fact, he really didn’t give me a choice – he just said, “this is what you’re going to do”. In my quest for better health, I just did it. Cold turkey. Something I never thought I could do. Yes, it was extremely difficult at first and I thought I might starve eating only vegetables and meat. I am fortunate to be the kind of person who doesn’t need a lot of variety in my meals so that has helped. My husband grills a LOT and grills extra meat so I have it for my lunches. I have been working on healing from a Candida overgrowth and a lot of other things and after a year I can say it has definitely been worth it! I’ve only lost 20 lbs in a year, but it’s 20 pounds more than I would have lost without changing my diet!
So many people have already commented with suggestions for where to find great recipes and there have been some posted that I want to try as well, so thanks every one!
I went grain free for a while trying to figure out what was giving me the rashes. I know now it was MSG but tried it for a while. I really enjoyed sprouted grains – body processes them easier. They do need to be kept in the refrigerator or they go bad.
I’m so sorry you’re having this struggle, but glad that it’s getting a little easier. My sister is currently working through the FODMAP diet to try to determine the cause of some severe symptoms she was having. She’s starting to figure things out a little and symptoms have greatly improved. But it’s not easy.
I was going to share the grain-free pancake recipe, when I saw someone mention it in the comments above (so I left it in the “reply”). I hope that works for you. I looked up “grain-free banana pancakes” and the first recipe that came up is here: http://cleananddelicious.com/2015/06/12/grain-free-banana-pancakes/
I’ve only made it adding blueberries, and have never tried using baking powder, but totally agree that they’re hard to flip! Enjoy!
Laura, I have been reading your blog for years and love hearing all of your stories. I have been trying to be grain-free myself for health reasons, but it is so hard when you are preparing different food for yourself than your family (I have four kiddos age 7 down to 20 months). My husband will not even consider the rest of the family joining in the grain free idea! Anyway, I end up backsliding and eating what everyone else is eating because I am too tired to make something separate for myself. All that to say, I would love a post sometime on your tips to keep yourself grain fee when the family is not, as you figure it out. Thanks!
Ok I don’t really entirely hope that you have to do this permanently….but as a “Heavenly Homemaker recipe lover”, I know if you do you are going to figure out some awesome recipes for us! ;) I’m doing a 21 day detox with Dr. Colbert and I actually had to stop for 2 days while out of town because I was not surviving well with my family’s travel food and my restrictions which were pretty much nothing but fruits and veggies…agh. But I’m back! for a while at least.
QUINOA – awesome rice substitute (also millet). Not technically grains, but seeds. Can you have them? So yummy – and filling! Just make sure you rinse your quinoa first (or buy it pre-rinsed).
My husband and I have been grain free for seven months and love it. We both feel so much healthier. It seemed like a HUGE leap to go grain-free, but I can honestly say that I do not miss grains at all.
Books that have been a huge help for me are Grain Brain and The Grain Brain Cookbook (both by David Perlmutter, MD) and Wheat Belly and the Wheat Belly 30-Minute (Or Less) Cookbook (both by William Davis, MD).
I like elanaspantry.com and wellnessmama.com for not only their grain free recipes, but for their knowledgeable and informative posts about many natural health issues. They both also provide resources for further study and also for products they recommend. We are basically grain-free by choice. We feel better overall digestion, recover better after workouts, and sleep better. Oh, and good-bye grain-brain. I make muffins with grain free flours such as coconut, almond and cassava. There are so many resources on the internet for leading a grain free lifestyle. At least you’re still able to have dairy. Oftentimes they say gluten and dairy are close cousins. Keep us posted on how you’re doing! And please share all of the yummy recipes you come up with.
~Sharon