I have a bit of news to share with you which will be leading to some small changes here at Keepin' It Kind. I've been dealing with some health issues since the beginning of the year. I'll save all the details for a separate page, but from January until just last month, my health has been disintegrating despite all of my efforts to live healthier. I'd given up sugar for the most part (only occasionally using coconut sugar, maple syrup and even more rarely, agave syrup), I'd increased my daily greens intake (including a daily green smoothie for breakfast), I made an effort to drink more water, and I exercised at least 5 days per week. But I still felt like crap.
You may remember when I mentioned that I was told that I had a Vitamin D deficiency and that I had slightly low blood sugar. I was sent to an endocrinologist and that began a series of life-changing events. After a series of blood tests and ultrasounds, I was initially diagnosed with hypothyroidism. A friend of mine referred me to her endocrinologist who specializes in thyroid issues, and even though her office is 1 1/2 hours away from my house, I made the trek. This doctor ran different tests than the original doctor and was able to more accurately diagnose me.
I have an auto-immune disease called Hashimoto's Thyroiditis (a disease where your body attacks your thyroid) and judging from the numbers in my blood work, I'm in the middle of a pretty severe flare-up. A thyroid ultrasound revealed that I have 3 lumps on my thyroid and though it's fairly normal for someone with Hashimoto's, it is still something I have to have checked yearly. I'd begun taking a thyroid hormone 6 weeks earlier, prescribed by the first doctor, and it had really begun to help. This new doctor is keeping me on the hormone but instead of telling me to take 2 Advil a day to control my headaches and muscle aches like my first doctor told me to (or just flat-out telling me that my symptoms were unrelated and that I should tell my GP), she went through my symptoms and looking at my blood tests, showed me which vitamins, minerals, and supplements I needed to take to control the symptoms. Better yet, she not only didn't question my vegan diet, she applauded it and told me what to look for in finding vegan supplements. She approved of my sugar intake but did give me one dietary change to make: I had to give up gluten.
I had known that this might be a possibility and I'd been seriously depressed (and I know this sounds silly and trivial) about the idea of giving up fresh-baked bread and the smell of pizza dough rising and my homemade cinnamon rolls (recipe will be in my book). Like, I just want to curl up in bed and cry kind of depressed. I find a lot of joy in eating good food and I've always thought to myself "I can give up animal products but I could never give up my bread." So I'm not. Well, not entirely. I will abstain from gluten the majority of the time but every once in awhile, if there's something glutinous I really, really want/need, I'm having it. Since I don't have any negative reactions to gluten, I don't think it will be a problem if I cheat every so often (keep in mind that I am not a doctor and I am not condoning this as medical advice). I don't do well when it comes to deprivation so I know that things will only get worse if I start now.
What this means for all of you is that there will be an increase in gluten-free recipes (though, don't be surprised if a glutinous recipe comes along every now and again). I will also be starting a page detailing my symptoms leading up to the diagnosis, and how I am dealing with Hashimoto's as a vegan so hopefully, any of you who are also dealing with it or think you might have it, can find some relief.
On the upside, since starting the thyroid hormone, I'm feeling much better than I have in a long time. I'm starting to recognize myself again. I didn't realize how hard it had gotten for me to hold a conversation with someone. I didn't realize how it had become "normal" to be fatigued, easily overwhelmed, and foggy-brained. I can't tell you how great it felt when I looked in the mirror and saw that the bags under my eyes were gone and my face wasn't so puffy anymore (seriously- I couldn't talk on my phone without my cheek hanging up on people). I'm slowly getting back to my normal weight. I feel sharp, and happy, and on top of things.
I'm also starting to experiment more with gluten-free baking. Baking is probably the scariest part of giving up gluten because though I've had gluten-free baking successes in the past, I've had many more failures. Luckily, these Pumpkin Swirl Brownies were a huge success. They're adapted from both Angela's gluten-free brownies and my Oatmeal Pumpkin Pie Bars. The pumpkin swirl is darker and a bit harder to see in these pictures, but trust me, it's there in all of it's cinnamony glory. They're super dense and fudgey but still manage to be moist. I was going to bring most of them to the office, but they were so good, we had to keep half of a batch at home to ourselves. I think I'll have to make them a few more times, you know, to practice my gluten-free baking skills.
Adapted from Oh She Glows and my Oatmeal Pumpkin Pie Bars
Ingredients
- one 15-ounce can pumpkin puree (not pumpkin pie mix)
- 4 tablespoons arrowroot powder (or cornstarch)
- 3 tablespoons maple syrup
- 3 tablespoons coconut sugar (or brown sugar)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 4 tablespoons ground flaxmeal
- 8 tablespoons warm water
- 1½ cups brown rice flour
- 1½ cups oat flour (use certified gluten-free if necessary)
- 1½ cups almond flour
- 2/3 cup cocoa powder
- 4 tbsp arrowroot powder (or cornstarch)
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 cup non-dairy chocolate
- 2/3 cup vegan butter
- 1 1/2 cups coconut sugar
- ½ cup almond milk
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 350 F. Lightly spray with cooking spray and then line with parchment paper one 9x13 baking dish or two 8x8 baking dishes. Set aside.
- In a small bowl or cup, mix together the flaxmeal and warm water for the brownies. Set aside.
- In a medium bowl, mix together the pumpkin swirl ingredients until fully combined. Place the bowl in the refrigerator until ready to use.
- In a large bowl, whisk together the brown rice flour, oat flour, almond flour, cocoa powder, arrowroot powder, baking soda, cinnamon, and salt.
- In a glass bowl situated over a small pot of boiling water, combine the chocolate and the butter. Stir until melted and fully combined and smooth. Remove from the heat. Stir in the coconut sugar, almond milk, vanilla extract, and the flaxmeal mixture. Add the wet ingredients to the dry and stir until fully combined. This will be a very thick, sticky batter.
- Spread the batter out in your prepared pan(s). Spread the pumpkin swirl mixture on top of the brownie base(s). Run a butter knife through the batter (both the pumpkin mixture and the brownie base) horizontally, vertically, and diagonally. This will make your brownies bumpy and roughed up so you will have to use a rubber spatula to gently press it all back into place.
- Place the pan(s) in the oven and bake for 30-35 minutes (if you're using the two 8x8 pans) or 35-40 minutes (if you're using the 9x13 pan). It is done when a toothpick inserted into the center comes out mostly clean.
- Remove from the oven and let the brownies cool in the pan completely before using the parchment paper to left them out and onto a cooling rack. Let them cool on the rack for 2 to 3 hours before transferring back to their dishes and refrigerating them for at least 5 to 6 hours. You can slice them once they've been refrigerated. I know the temptation will be to eat these right out of the oven or at least when they've cooled, but trust me, the refrigerating helps them slice better, hold together (read: not get crumbly), and it actually improves the taste and texture. Trust me- I gave in to the temptation and it wasn't worth it.
Notes
I mention it in the instructions, but I cannot stress enough: These brownies are best once they've been cooled and refrigerated for several hours. It improves the way they slice, the way they hold together, the taste, and texture. If you want these brownies for an event, plan on making them the day before.
Do you have any gluten-free tips?
Photography by Chris Miller
Nicole
I'm so sorry to hear about your health issues but I'm sure you're relieved to have a diagnosis. I hope you continue to feel better each day.
I don't have any issues with gluten, but LOVE the challenge of creating GF recipes. These brownies look divine!
Beth E.
Thanks for sharing your story, and I'm so glad you found a doctor to help you and are feeling better. That is the key, I think. I went to my GP for 3 years complaining of overwhelming fatigue and other issues, and his diagnosis was "doing too much." Thankfully, I found another doctor who found the culprits, including celiac disease, leaky gut and subclinical hypothyroid, among a few other things. Celiac and thyroid problems often go hand-in-hand, I've learned.
Gluten-free, vegan baking is a challenge but it can be done! Unfortunately, I can't handle oats yet, even the GF ones, so I've been using brown rice or buckwheat flour as an alternative. I will give these a try with one of those flours and let you know how it works!
Laura
Hi Beth, may I ask what your doctor recommended for leaky gut? Thank you!
Beth E.
Hi Laura. I had to drink a supplement that had gut-healing compounds: Orthomolecular Inflammacore. I got it from Amazon. Hopefully things are healing!
Meredith @ Unexpectedly Magnificent
I hope you start to feel better, Kristy, now that you have a diagnosis and know what's going on. I'll be keeping you in my thoughts!
Karissa @ Vegan À La Mode
Sorry to hear about your thyroid condition 🙁 I'm glad to hear you are feeling an improvement in your health though! Don't fret, a gluten-free diet isn't that terrible! I went gluten-free about a year ago and I've really adjusted to it. The best tip I can offer is homemade gluten-free baked goods are always better than store bought! Oh and brown rice tortillas make a great gluten-free pizza crust 🙂
Also, Chloe's Vegan Italian Kitchen has an awesome gluten-free crust!
Good luck!!
Shannon
I for one am incredibly impressed that you were able to complete your delicious (from the recipes I know so far!) cookbook while dealing with unknown health issues. Getting a diagnosis can be a big relief in some ways but stressful and painful in many others. It's so good to hear that you're starting to feel better. I know that many people will appreciate you sharing your journey. Wishing you the best!
Emma
So sorry to hear about your diagnosis Kristy, but thank goodness you now know what you're dealing with and have got on the right course of treatment.
Any dietary adjustment is hard at first but with a little practice it becomes second nature. You've done it before with going vegan and I'm sure gluten-free will be a walk in the park for you.
These brownies look stellar. Beautifully fudgy!
Gabby @ the veggie nook
I am so so sorry to hear about your diagnosis, but I'm so happy you are on the healing path and are feeling better! I eat very little gluten due health issues as well and while it can be hard at first, it's worth it 🙂 Although, I don't think you'll have too much difficulty with treats like this around!
Good luck lady, I wish you all the best!! xox
Caitlin
how scary, kristy. i am so glad you are feeling better and the doctors were able to figure out your problem, AND that your doctor is accepting of your vegan lifestyle. i remember chef amber shea was diagnosed with the same disorder. she stopped blogging, so i'm not sure how her health is. but i have complete faith that your health will recover and you will be better than ever <3 <3 <3
Britt
These look so beautiful!
As someone who has been gluten-free for over five years and vegan for more than three, I can attest that that the combo does not have to mean deprivation! It can take a little while to get the hang of recipe development (I still have to go through way more trials with my GFV recipes than I ever did when I was just GF) but it's so worth it once you create something amazing that just happens to be free of...well, pretty much everything. 😉
All the best!
Yvonne Ardestani
Hi Kristy,
I am so sorry to hear about your diagnosis. I also have hypothyroidism, so I have a good idea what you're going through. I know, it's not fun. I actually had a serious case of hyperthyroidism (with Graves' disease) before I received radiation therapy (they ablated my thryroid--zapped it) and, as a result, I became hypothyroid. Your whole body changes and at times you can be in a deep depression. My doctor offered me anti-depressants, but my family and I were against it. What helped me most was taking my thyroid replacement hormone (because even the best diet can't create the thyroid hormones that you need to be balanced), and to increase endorphins (as I learned in Legally Blonde, haha), I exercised all the time-- ran like Forrest Gump! I relied on changing my diet, including more fruit, and switched transitioned to a more gluten-free, soy-free (soy has thyroid inhibitors) and now millet-free diet. Millet is known to have inhibitors, too. Since making these changes in my diet, I've never felt better in my life. (I also follow Kimberly Snyder's beauty detox principles...might have something to do with that) At first, it will take some time to figure out how to balance everything, but I think you're on the right track already.
Additionally, my friend on IG @livepurejenna sent me these articles on checking your iodine levels. I think these articles may help you, too! If you need anyone to talk to, feel free to reach out! I just wanted to pass along this information to you. I think it's worth checking out your iodine levels.
http://health101.org/art_iodine.htm
http://iodinehealth.wordpress.com/bromide-salt-loading/
Hugs!
Yvonne
IG: @yvonne_deliciously_vegan
FB: My Eclectic Kitchen App
keepinitkind
Thanks for your help, Yvonne! I asked my doctor about soy and millet (as well all the vegetables that contain goitrogens) and she told me to just try this at first and see how my blood tests do. I've also done some research myself but I'll look into the info you sent me as well. I'm so glad to hear that you're feeling great- it definitely gives me hope! 🙂
Abby @ The Frosted Vegan
Thinking about you at this time, what a difficult adjustment to make! Thanks for sharing though, I'm sure many will help you out in your gluten free journey along the way : ) You are one strong and awesome lady, so keep it up!
Kim
So sorry about your diagnosis... I've been sick for six years, and came out with the same diagnosis as you.
But I can tell you this: being off gluten is a non-negotiable. The protein in gluten makes the body attack the thyroid, so if you keep eating gluten in those "if I feel like it, I'm having it" situations, you're going to set your health back. This isn't something to play with. And you may not really notice anything happen when you eat gluten, but the damage is being done and costing you long-term health.
However, it's your life and your health, just wanted to make sure you understood that the gluten thing is critical for Hashi's folks like us. It's not a vague suggestion. I've been off gluten for three years and don't miss it... and believe me, I was like you saying, "I can't EVER give up bread!" Guess what, I did, it wasn't that hard, and I am so glad. 🙂
Good luck!
keepinitkind
Thank you, Kim. I appreciate your concern and I completely understand that being gluten-free is very important. I did speak with my doctor regarding this, and given my past issues with eating and deprivation, she agreed that the rare gluten "treat" would be okay (as long as it's not a regular occurrence) if it means that I can stay sane about it. I'm sure that after awhile, it really won't be an issue anymore (especially since I've already been eating gluten-free the majority of the time) but for the transition, we both feel like this is the best route for me. Thanks your your support. 🙂
Kate
Thank you for sharing your story! You've been through a lot, and we are here to support you :o) And these look DIVINE!!
Kristina
Mixed feelings here! On one hand, I'm so sorry to hear how challenging your health has been recently. On the other hand, I'm happy to find a fellow vegan Hashimoto's sufferer ("happy" isn't right, because I'm certainly not happy that you have Hashimoto's, but I can't think of the right word). I was diagnosed recently after a couple of years of intermittent but severe symptoms. I also had multiple nodules on my thyroid, which freaked me out a lot before the biopsy results came back. It was such a relief just to have a name for what was afflicting me. I also feel a lot better after being on thyroid hormone for the past two months. I haven't really changed much about my diet except for cutting back on sugar, so I'm excited to see what works for you. Maybe it will give me ideas for things to talk about with my endo. Good luck on your journey back to health, and thank you so much for sharing your experience!
millie l Add A Little
These look super delicious!! I love that they have pumpkin in them!
sarah
Wow. I'm sorry you've been going through this. You are amazing in that despite everything physically and emotionally that has been bringing you down you are still as postivie, generous, and kind as ever and for that I have tremendous respect and awe. I hope this new journey helps you to continue to improve in your health and you find joy in this new challenge of gluten-free eating, which I know you will excel at.
Danielle
Recipe = yum! But on to you, I'm so glad you finally got to the bottom of your health problems. Even more so, I'm thrilled for you that you found a doctor who is forward thinking and open minded about ways to improve your thyroid. Having a family history of thyroid problems, I'm really interested to hear more about which vitamins you were deficient in and how adjusting those levels helps with your thyroid issues. Hope you're feeling better!
Richa @ veganricha.com
I am sorry about the thyroid issues Kristy. and glad that you have a diagnosis. I know how frustrating it can be. i am still looking for my imbalance diagnosis after 8 years and no luck yet. i just gave up in between anyway.
Hang in there and hope you feel better and better.
Claire
Hi there,
I too am a Celiac with Hashimotos' , I probably should be a vegan but cannot quite do it. My husband and children love their meat so its pretty hard to cook separate things for myself. Best of luck with your vegan and gluten reduced diet. 🙂
Ann Secord
Am in the same boat but I spent decades before I learned that all that troubles me was linked to gluten so it's great that you know now. Very often making gluten free goodies is a real pain because of all the subs one has to mix together to approximate good old flour. Thankfully Thomas Keller of The French Laundry has come to the rescue and invented my fav flour sub that has all the alchemy already done. Check out his flour sub called Cup 4 Cup http://www.cup4cup.com and see what you think.
Jen
I'm sorry to hear about your health problems, but I'm glad that you have received a diagnosis - at least now you can Though I don't have Hashimoto’s Thyroiditis, I do have coeliac disease, so I understand how scary the thought of giving up gluten can be. I was diagnosed almost 2 years ago. At first it seems overwhelming (especially in the supermarket), but I promise that it gets easier. Plus it's worth it when you get to feel "normal" again 🙂 At first I wasn't so strict either about avoiding gluten all the time and paid the price. The thought of dealing with the symptoms (bloating, fatigue, brain fog etc) keeps me in line now 😛 I wish you luck on your gluten-free journey - let me know if I can help in any way!
P.S. I'm (rather selfishly) looking forward to more gluten-free recipes
Jen
*at least now you can begin to manage the disease.
Eve-Marie Williams
So glad you are feeling better! A question - if I want to make these brownies but not gluten-free, would I substitute 4 1/2 cups of all purpose flour for the three flours you used, and leave out the arrowroot? Or are the quantities different when substituting flours? Thanks!
keepinitkind
Thank you! I'm not sure if 4 1/2 cups would be the correct non-GF equivalent. If you can, I would leave the almond flour amount as-is (it acts as more than just a flour) and replace the other two with all-purpose flour. Good luck!
Emily
Your story is so encouraging and welcome. Thank you for sharing. It can be so overwhelming to hear that your body could do better without something you love with all of your heart. I felt the same way when I developed symptoms of Celiac's. But let me tell you, there is a lot of fun in experimenting and getting down gluten free baking. If you'd like to chat more about becoming gluten free or talk to someone on the other side, don't hesitate to email me or head to my blog and contact me directly! Best of luck, can't wait for the recipes-- gluten-free, vegans unite!
Nicole
Kristy, so sorry to hear about your diagnosis! I've been suffering with Hashimoto's since I was around 11 years old (I'll be 39 next month, yikes!), so it's been a long journey for me. I've seen countless specialists and have had every test in the book done over the years. I've also been experimenting on myself with all kinds of natural treatments for years now. I never felt better than when I became vegan though, and will never ever go back! I did the strict gluten free thing for awhile and going gluten free for me personally did not change my blood tests or ultrasound results, but I've never been sensitive to gluten anyways. I've been on Synthroid for over 20 years (stable and alternating 50/75 mcg every other day). I recently opted to have a complete thyroidectomy on September 11th and I'm so happy I went through with it. I'm still on the mend and we are now in the stage of finding my correct dosage. I'm up to 100 mcg and feeling better every day!
Send me a message if you ever want to talk about it or have questions, I'm not a doc but I unfortunately have 28 years of personal experience with it : (
You will start feeling better and better now that you are on meds though (and they find the perfect dosage for you), thank goodness you at least have an explanation for the way you were feeling! Looking forward to some yummy new GF recipes!
kate // vegukate
these look HEAVENLY. yum, yum, yum! 🙂
Dianne
I'm so sorry to hear about your health issues, but I'm glad you've been diagnosed. I know it can be terrible not knowing what's wrong. I'm also glad to hear that you found a doctor who is okay your veganism! Now that you know what's wrong, I hope you're on the fast track to healing and I wish you good health for many years to come!
Jen
These look delicious! I will be trying them. I am a celiac who is vegetarian and it is challenging to bake! I have a few desserts on my blog but I admit I don't eat many because it is hard getting the textures right with gluten free. I have been wondering about Hashimoto's myself and reading all the comments about the link with celiac, I think I will see an endocrinologist soon!
Tami@NutmegNotebook
Thank you for sharing your story. I too was recently diagnosed with hypothyroidism after a couple years of increasing fatigue, feeling foggy and a whole host of other symptoms. I don't know about the gluten connection with thyroid problems so I look forward to reading more about your story. I have stRted taking a synthetic hormone and am starting to feel better. Wishing you the best of health.
Sarina @ Earthgiven Kitchen
Sorry to hear about your health challenges, what a stress! I would be very sad too if I had to give up fluffy gluten bread, but I would do it if I had to, and I could do it with all the wonderful gluten-free vegan blogs out there sharing awesome recipes! Rock My Vegan Socks is a good one! Best wishes to you!
Grace
I'm so sorry to hear about your diagnosis. I am not completely gluten free, but most of my eating is because I avoid processed flours/grains. Although many people need to follow a gluten free diet for health reasons and eating processed white flour is not good, one of my biggest pet peeves is when someone thinks that just since a box of cookies is labeled gluten free that they are "healthy" when they are full of sugar, soybean oil, and corn flour. AH! I like gluten free recipes that either don't have any flour at all or that use oat flour (since it's so easy to make from grinding up oats!) or nut flours. A blog I love is: gluenfreefix.com. She hasn't posted anything recently but besides that it is a great blog! She has Crohn's disease and follows a completely grain free diet so most of her recipes use nut flour or coconut flour. She uses eggs in a lot of her recipes, but I think she can definitely provide some inspiration as you start this gluten free journey.
Heather
Shoot! 🙁 Such a bummer Kristy, but I'm so happy to hear you have a doctor who is helping and you're feeling more like yourself. It sounds like you might have a lot of people to talk to about this, but my mother-in-law Gail (remember her) has been living with Hashimoti's for a long time and I'm sure she would love to talk with you if you wanted. If not to give advice, then at least to commiserate! I know her first "episode" was absolutely terrible but she has gotten to the point where her symptoms are quite well managed. Hang in there!!!
Ceara @ Ceara's Kitchen
So sorry to hear that you've been struggling with some health problems, Kristy. On the other hand, I am glad you have found a diagnosis and a doctor that supports you being vegan and promotes taking vitamins, minerals and a change of diet by going gluten free in order to further alleviate your symptoms. I hope you find some relief in that and continue feeling better in the future. I am interested to know how going gluten free helps your over health and how you feel on the day to day! Sending love and good thoughts your way! <3
And these pumpkin swirl brownies look amazing. I cannot wait to try them this Fall to bring somewhere special 🙂
Laura
I'm happy that you're on a journey to better health with purpose, Kristy. I know a few ladies with thyroid trouble and oh man, it doesn't sound fun. Good thing you got to the bottom of it though. I'm rooting for you, be sure.
I love Angela's GF brownie recipe and your fall interpretation here sounds too good. Sending hugs.
Tiffany D
Hi! New to your page, these pumpkin brownies got me here! First, I'm sorry about your diagnosis. I went through something similar about 2 years ago. Gave up gluten, dairy, went vegan...mostly. : ) I'm not going to tell you it's always easy but you do adapt and life goes on. I have to say though, it's a whole lot easier when people like you post recipes like this! Can't wait to try these. Thank you, thank you, thank you!!!
(BTW, there are a TON of options for gluten free now. A lot more than even a few years ago! Good luck and best to you!)
The Vegan Cookie Fairy
Aw man, that sucks about your health issues! 🙁 I'm the same as you, bread is such a staple in my life and I don't handle deprivation well. I have probably had bread nearly every single day this month. (It's soup season, so that doesn't help...)
I'm looking forward to your gluten-free recipes, though (and OMG these brownies!!!! I always struggle to get a visible swirl in my brownies, so kudos for succeeding here!).
Wendy
I'm really sorry to hear about what you're going through Kristy. It sucks when someone who does everything they can to keep themselves healthy still gets hit with something like this. But at least now you know what the problem is and can start taking action. You're in my thoughts!
Sam
Check out Elena's blog http://www.vega-licious.com/
She has had thyroid issues and been able to reverse them as a vegan 🙂
janet @ the taste space
Hey Kristy, Sorry to hear it took so long, but thankful you found out what was causing your problems and even better, en route to returning to your normal self. Based on your kitchen creativity, I have no doubt you will find lots of vegan and GF options.
Adriana Perciballi
Hi Kristy,
I am just catching up on your posts and was sorry to have read what you have been going through. Glad to hear your health is improving along with your regular follow-ups for the lumps. I was very happy for you to have found such a wonderful physician who took the time to truly listen, was compassionate and was proactive in the testing. It took me some time to get to a physician to truly listen to the issues I was having which lead to me now being gluten free as well as non dairy. Thankfully I am a vegan so the transition was not difficult. Unfortunately I still battle with physicians not grasping that certain medications contain a dairy derivative which does not work for me. Frustrating as I'm sure it is and was for you! Hopefully I find the full package in a physician as you have as I am still on the hunt. If you ever want to discuss further, please feel free to reach out to me via email as this is your blog and about you. I have been following you for some time and love all your recipes! You had many recipes including some desserts available for those needing gluten free. The non gluten free recipes, at time, I could convert but was not always successful. Now I am looking forward to making even more of your recipes like these brownies ~ yummy!!
All the best is wished for you! ~ Adriana
Julie
If you want to be able to bake as usual, Gluten Free Jules is the way to go. She mixes her own flour and mixes. They are amazingly wonderful. I can even make pizza crust!
Angela
I'm so sorry to hear about your health struggles this year and your eventual diagnosis. Health issues are so stressful and I'm not surprised that you started to feel depressed about the change in lifestyle. It's never easy. But it sounds like you are starting to turn a corner and feel a bit better, so that is great news! I can relate to how frustrating vegan + GF recipes can be as I started shifting to GF foods a year or two ago. It does get easier though! I'm so glad that my brownies could help inspire this version...genius combo! I had been meaning to do a pumpkin version and this one is way better than what I was going to do (just mix pumpkin into the batter). Cant wait to try - we have lots of visitors next week and Im going to make these!
Kimberly B.
Hi, Kristy,
I'll throw in an opposing opinion here and express my concern over it being recommended that you drop gluten from your diet. While people do perfectly fine without gluten, to my knowledge the hysteria about it is so far as unfounded as the hysteria about soy. Both soy and wheat are healthy for people without allergies, sensitivities, celiac disease, etc. Doctors left and right are jumping on this anti-gluten bandwagon, but it's mostly unfounded. Like you, I'm not a doctor or expert, either, but this is definitely my opinion based on the research I've done personally, as well as listening to experts like Dr. Greger of Nutrition Facts. Most people who give up gluten don't actually have a problem with it; feeling healthier is likely a combination of a placebo effect and the result of otherwise healthier choices being made.
I'm definitely all for people playing around with their diets to see what helps them feel best, and there's nothing wrong with limiting or eliminating any one particular food to see how it makes you feel. I definitely think gluten is being singled out as a scapegoat, though, by people who are looking for a reason why they don't feel so well. A quick Google search indicates that a link between hypothyroidism and gluten is far from established, and it seems to be the case with many other health issues: almost all claims are anecdotal, and I've yet to be shown research (by anti-gluten folk I've talked with) that shows gluten to be a problem for people who aren't celiac, allergic, sensitive, etc. For the overwhelming majority of us, gluten-containing foods are nutritious and healthy.
In any case, I hope you figure out what works best for you. While gluten-containing foods like wheat and barley are super healthy, they are by no means necessary; we have an abundance of other healthy grains and other foods to choose from!
keepinitkind
Thank you, Kim, for sharing your thoughts. I do agree that the gluten-free craze right now is going overboard and I do think that going on a gluten-free diet as a way of losing weight is pretty silly.
However, there is a difference between hypothyroidism and hashimoto's. With hypothyroidism, the thyroid gland isn't producing enough thryoid hormones. The pancreas then tries to compensate by overproducing TSH which should prod the thryoid to produce more hormones, but it doesn't work. With hashimoto's, your body is producing antibodies that are destroying your thyroid, and over time, the destruction causes hypothyroidism. While a link between gluten and hypothyroidism isn't totally proven, it has been proven that a gluten-free diet is very helpful in hashimoto's. The molecular structure of gluten very closely resembles the thyroid so when your body senses gluten in the body, it produces more antibodies which then attack the thyroid. Medication can help manage the hypothyroidism, giving your body the thyroid hormones it needs to work properly. With hashimoto's, if you want to be well, you have to try to prevent the attack on the thyroid (because the disease only get worse over time) in addition to taking medication. This is why it is suggested to remove gluten from the diet.
I have a history of problems when it comes to restrictive eating and in order to keep my sanity, I'm currently 99.9% gluten-free. Hopefully, in the future, I can give up gluten completely but until then, this is what is working for me. I do appreciate you chiming in, though, to share your opinion. 🙂 Thanks for stopping by!
Kimberly B.
I didn't realize there was a similarity between gluten protein and thyroid cells (it's definitely not a subject I've looked into much yet); makes me think of the problem with type 1 diabetics, where milk proteins are similar to cells in the pancreas and the body attacks both. In any case, good luck figuring out what works for you and I hope you're feeling better soon!
APARTMENT2504.WORDPRESS.COM
pumpkin is such an allrounder talent, there is no dish where it can't be used in. I also love black bean and sweet potato brownies. how lucky are we to have so many healthy alternatives and so many lovely bloggers who give us new ideas. thank you so much. you are making a difference in my kitchen and i bet in so many other's two.
Francesca
I am so sorry to hear about your health issues! I also have similar issues (hypothyroid, hashimoto's) and also stomach issues (IBS and also something called "biliary colic") finally a holistic dr/friend told me that Celiac/Hashimoto's can be related. I gave up gluten--without waiting around for a biopsy--and never looked back. (also dairy-protien intolerant, I did an elimination diet for my stomach issues after going gf) It is hard, and people have lots of strange comments, but I feel so much better!
It is all about how you feel and doing the right thing for yourself! Good for you taking charge of your life and also being a guide for those who might be struggling or afraid to make major dietary changes. I applaud you!
Also, I love your website and have adapted many recipes with my gf substitutes and have had great success! I love your recipes and I am actually really looking forward to the gluten free ones in the future 🙂