Health has been a struggle. The longer I've been gluten free (due to celiac disease), the more sensitive I've become to cross-contamination. While the headaches and stomach aches can be brutal, part of me is relieved to know if I'm being the slightest bit poisoned. Essentially, I'm a guinea pig for the less-symptomatic celiacs, who can still suffer long-term effects of the disease without always knowing if they've eaten gluten.
Rarely do I eat at restaurants these days, which means that I cook most of my meals at home. This includes my new favourite breakfast food: pumpkin pie. Sobey's sells "Wholly Wholesome" Gluten-Free Pie Shells 2 for $6.99!
I've probably made about 20 pies since September. It's very simple - just mix together canned pumpkin, brown sugar, almond milk, a bit of ginger, and maybe an egg. Bake it at 350-400 degrees until it looks/smells/tastes done.
Pie Shell: "INGREDIENTS: Brown Rice Flour, Water, Non‐Hydrogenated Palm Fruit Shortening, Organic Evaporated Cane Juice, Tapioca Starch, Potato Starch, Sea Salt, Aluminum Free Baking Powder, Xanthan Gum. Produced in a Gluten, Wheat, Dairy, Egg, Soy, Nut & Casein Free Environment"
