There was a tremendous change in my overall health. My hand and wrist joints ached less from all of the typing and writing that I do. My knees did not wake me up at night hurting any longer, which used to be an almost nightly occurrence. My chronic dizziness and fatigue seemed to be much better.
Many days, for instance, before walking downstairs, I would have to hesitate at the top of the stairs, placing one of my hands on the wall, to steady myself and get my bearings before descending the stairs. I attributed this to the dizziness that has plagued me for many years, and the fatigue I always attributed to being anemic.
This was my first attempt at a gluten-free Thanksgiving meal, and I think I succeeded rather wall. I am not one of those Do-It-All-Moms who can manage to make gluten-free food for those that need it and then the regular meal for everyone else. No, sorry, my poor family gets to eat gluten free with me much of the time.
For Thanksgiving, I used gluten-free flour to make the dumplings. I used a gluten-free cornbread mix for the cornbread crumbled in the dressing. No croissants or dinner rolls unfortunately. The stuffed mushrooms were made with gluten-free bread. The brownies are a Betty Crocker gluten-free mix that is really good. You really cannot tell you are eating gluten-free brownies, which is awesome!
It was a little intimidating at first to think that I wanted to do a gluten-free meal for Thanksgiving, but it actually turned out much easier than I ever expected.