Can or Can’t—That Is the Question
by Angela Breidenbach
I don’t like to be told what I can’t do. Takes me back to childhood when the answer always seemed to be no. I’ve been hearing a lot of what I can’t do with food. My attitude plummeted. Meals with friends and family felt like a nightmare. Everyone enjoying something as simple as bread or dessert while I experienced deprivation. Eating gluten-free has another downside. It’s expensive.
My attitude took a nosedive. Especially when a food-pusher pushed. “Oh, a little won’t hurt you.” Oh, but a little could! I’d be sick for days to weeks from a “little bit” of gluten. Anyone with an allergy understands they have to avoid the allergen. But gluten? It’s in almost everything! Invitations to dinner at friends’ houses created embarrassing games of twenty questions about what I could and couldn’t eat.
I started on a quest. What can I do? I searched for cookbooks and recipes to try, rating them 1-10 in taste, fill-factor, and whether they looked like the recipe. I posted many of them on social media sharing my ratings. I’ve found several recipes my whole family loves more than the original version! Gluten-free chocolate chip pumpkin muffins, pork medallions, and now I know how to make really good flatbreads! The budget is better with homemade breads as well.
From being told what I couldn’t do to living what I can do, my whole attitude changed. I feel happy, content, and ready to try new things again. All because I switched the viewpoint from can’t to can. And I can enjoy meals with friends and family again, including bread and dessert!
Bonus Recipe: Angela’s Gluten-Free Flatbread
Angela’s favorite gluten-free flatbread recipe takes about 10 min. start to finish.
1 cup gluten-free 1-1 flour (any brand)
1 cup plain Greek yogurt
1 Tbs. psyllium husk powder (makes gluten-free things more bread-like)
½ tsp. baking powder
1 tsp. baking soda
½ tsp. salt.
1 Tbs. olive oil
Mix all ingredients. Knead with your hands on a lightly floured board. Separate into 4 smaller balls. Roll each ball between parchment paper sheets to ¼ inch thick. Heat a heavy griddle to medium. Do not use any oil or grease the pan. Bake each flatbread for about 3 minutes per side, until done. Top with your favorite ingredients or use as a pita wrap. Try adding garlic salt to the mixture or Italian herbs or rosemary. Any fun spices will change your flatbread into something different to match your meal and give you variety. From pizza to naan wraps to gordita tacos, flatbreads are affordable and fun for gluten-free people and are delicious for friends and company, too.
Angela Breidenbach is a radio personality, genealogist, and bestselling author. She’s the president of the Christian Authors Network. Angie lives in Montana with her hubby and Muse, a trained fe-lion, who shakes hands, rolls over, and jumps through a hoop. Surprisingly, Angie can also. http://AngelaBreidenbach.com
Social Media: @AngBreidenbach