My first bit of encouragement was coming up with a wheat-free granola. Granola has been part of my breakfast six out of seven days each week for a very long time and to loose this bit of comfort was very distressing.
Next was finding out that there is such a thing as wheat-free soy sauce and from there finding a wheat-free Worcestershire sauce, thus enabling me to keep several dinner recipes. A decent gluten-free pasta was another encouraging find. Since my husband developed an intolerance to dairy products a few years ago, I had already done some major reworking of our diet, so the prospect of eliminating yet more recipes was a bit disheartening. Every little thing I find that helps me keep things in place is so very appreciated. I must also say thanks to all who have traveled this road before me and have worked both to find or create gluten-free products and recipes.
Today is my first foray into actual wheat-free baking. First up: pancakes. They look like pancakes. The taste is pretty good, too. The texture is just something I will have to get used to, I guess. Gluten is what gives wheat that great cohesiveness when making bread. Other flours tend to have a rather grainy texture. Xanthan gum is an ingredient that helps create a measure of cohesiveness, but it can't quite match wheat. Still, not bad for a first go.
I have found, too, comfort in the fact that I can still make bread with wheat, since my husband can still enjoy it. There is just something satisfying with working with the dough, and taking golden brown rolls or loaves out of the oven. If, over time, I find I can tolerate a bit of bread now and then, so much the better.