I’m extremely new to following you (love your blog, your humor, just your general existence!) so I apologize in advance for what might be an ignorant question: Is there any chance of your system recovering enough over time to add baked goods back into your diet? Or would that just resume the downward spiral?
I don’t mind explaining, especially not when asked so thoughtfully :)
Part of my recovery hinges on maintaining a very strict diet for the rest of my life, so there are things I will likely never be able to have unless I want to substantially shorten that lifespan. I’m allergic to wheat, and gluten is actually a mast cell trigger, so it’s a double whammy of badness for me, and I’m unfortunately allergic to a lot of the flours used in gluten-free baking.
That said, I am able to have some baked goods provided I can make them with cornmeal or oat flour, but that’s about the extent of it.(I was able to eat rice flour things at one point, but I seem to have lost that) I frequently make oatmeal bars for myself (the goal this year is to add cooked raspberries into them!) and I use cornmeal a lot to make waffles, cornbread, and the odd polenta cake here and there when I think my body will be up to tolerating it, though I do have to omit the typical citrus fruits used in making traditional polenta cake. And frankly, I’m thankful for that because it’s more than I ever thought I’d be able to eat again this time last year :)
So who knows what the future holds. Maybe I’ll be able to use coconut flour one day!
