I have now been living this gluten-free existence for 2 months. I still hate it. I still hurt. I still have headaches. I still have numbness and paresthesias (fancy word for nerve pains and tingling). I still have a pathetic immune system. BUT, on the bright side, I DO have a smaller body. I have lost 23 pounds. My pseudotumor is slowly improving. My energy level has improved a wee little bit, and I have found a few acceptable fake-flour substitutes.
So far, my family's favorite fake breads have included:
1. King Arthur Flour GF Muffin Mix - to make chocolate chip muffins
2. Pamela's Baking and Pancake Mixes - the best pancake mix we have found so far
3. Cup4Cup - a bagged all-purpose flour that literally lets you use your old recipes and substitute their fake flour mix for your old all-purpose flours. Thus far, this has been the most consistently successful flour mix. We have used it to make a fabulous chicken and sausage gumbo (a proper roux requires flour and oil), Disney Fort Wilderness and Wilderness Lodge cornbread, and other random family recipes. Nothing has failed yet with this mixture.
4. Duncan Hines GF Devil's Food Cake Mix - my 40th birthday was a few weeks ago, and a friend kindly made me an adapted version of her very yummy chocolate cake using this mix. The cake was shorter than usual, but it tasted just as good as it always has.
So there you have it - an official 2 month update. Nothing else has caught fire. I still dream about yeast rolls. My children still fuss about not having our old favorite frozen foods in the freezer, and I spend hours more in the kitchen than I ever have. But I am walking. I am not blind. And I think this new life just might work out.
Now to keep working on finding the perfect hamburger bun...