I spent yet another weekend in San Antonio hanging with Laina, sniffing out some other parts of town and visiting tourist locations (downtown, the missions, etc.) and of course food destinations, in which I jump in to gluten-free mode.
The more I get into the whole GF thing (with Laina practically holding my hand through it all), the more I discover so many new favorite flavors. Saturday mid-morning we ventured into the Pearl Brewery area (which is no longer a brewery by the way) for the farmers market, intending just to peruse for the time being but she spotted a stand making gluten-free crepes. Naturally we had to stop, for neither of us have had a crepe in years. We both ordered one to our tastes and they were absolutely delicious and filling. We totally skipped our planned lunch spot as it held us over until dinner. Like wow.
Also at the farmers market there was a winery with a stand (Bending Branch). I decided what the hell and got a glass of their Cabernet Sauvignon. It was delicious, so much in fact I went back and bought a bottle.
Over the course of the weekend we also visited two sushi places, and while I wasn’t able to order what I am accustomed to, I found other great, flavorful alternatives. Pitfalls to avoid include, but are not limited to, imitation crab, wasabi, soy sauce, eel sauce, none of which you would think have gluten but in fact do. That’s ok, with help I navigated to safe options, axing wasabi and doubling down on ginger instead. Oh, and GF soy sauce is a thing, and I cannot tell any difference between that and regular soy sauce. Why then do they add wheat to soy sauce I haven’t a clue. Oh, and I can still have sake too, which I love and will order with sushi when they have a hot sake option (I don’t care for cold sake, has to be hot for me, for that’s how my great-grandmother drank it and what I developed a taste for).
Sunday morning I munched on some GF crackers with roasted red pepper hummus while we ran some unexplored territory (at least on my account). Oh man that was delicious. We then stopped into a Mediterranean place. I considered a lentil soup appetizer but that was quickly shot down as I asked and it was in fact thickened with flour (dammit!!!), but afterward I was glad I forwent it as the entree was very filling indeed, with lots of very exotic flavors from the sauces used (which were totally safe).
So then the weekend comes to a close and I venture back to my dwelling place, where dad had grilled hamburgers. Not having any GF buns on hand, I grabbed a normal bun and had dinner. First bite of gluten since the Thursday evening prior to my trip. I also had a scotch with my cigar after (which is distilled from barley – and while there is no consensus as to whether or not it is GF, I would assume it at least contains traces of gluten). I had no ill effects at the outset, but I woke up this morning with terrible stomach cramps. OMG I hurt something fierce, and whereas I can’t tell for certain that the gluten was the cause, I can’t think of any other variable that would account for it.
At this point, given my own personal anecdotes and experiences it seems to be that the evidence is stacking up – I would say there is a higher chance that I am reactive than not. Again, I’m not jumping to conclusions and I will have the Array 3 run to verify, but it just seems that way to me. And if it is, I’ve decided I’m ok with that. I’m quickly discovering great new flavors that I love. My palate is morphing the more I consume GF foods, many of which I’m finding I like better than the mundane things I was eating day to day. Like this has gone from “well shit, this fucking sucks” to “oh wow, this is actually fun!”
I’ve learned that there is a light at the end of the tunnel. I can still have many of my existing favorites, some with just a slight modification, and I’m exploring all sorts of uncharted territory and finding great new-to-me flavors. Whereas beer and probably whisk(e)y is a no-go, I can still have wine, hard cider and a variety of liquors I’ve yet to get into. I can still have sushi (while avoiding certain pitfalls) and sake.
I can totally do this. If my suspicions are confirmed, I’m ready to make the switch full time. I’ve proven to myself I can do it, and I will do it if my well being depends on it.