I’m not really the kind of person who would give up something like wheat just because, under my 21st century clothes, I’m still a caveman who didn’t evolve to eat refined white flour. I’m aware of course of the one percent of the population who have a genuine health reason (coeliac disease) not to eat gluten, but I’ve also been peripherally aware of a number of people who have taken to a gluten-free diet for unspecific lifestyle related reasons, in much the same way as one might give up red meat, or go organic.
But, see, I’ve had this eczema-like itchy rash for several months now, and I was at the hospital for a biopsy, and the doctor asked if I had tried giving up gluten.
Well, I said, I cut it out for a couple of days in the summer (because I’d been reading widely about possible causes for my mystery rash), but it made no difference.
A couple of days isn’t enough, she said. You have to go for several weeks at least.
So, okay. I’m giving it a go. It has been a week and a bit, and no change is yet perceptible in the itching. It tends to be worse when my brain’s processor is idle; it’s almost like restless feet in that respect. So I’ve been sitting here thinking, two, three more weeks, maybe. And then I read this:
It is important to appreciate that a gluten free diet may have no effect on the rash for approximately six months and sometimes, even longer.
That sound you hear, like water going down the plughole, is my life draining away. I’ve spent 30 years of my life, for example, perfecting my home-made pizza(s) recipe. I’ve got a 25kg bag of Italian 00 pizza flour in the cupboard and home-made sweet fennel sausage (containing gluten) in the freezer. And I want to cry. Obviously, I can still make it for other people, but not to be able to eat it myself is like (*reaches for grandiose comparison*) Moses not being able to enter the promised land or Jonny Ive not being able to use an iPhone.
The supermarkets are making a lot of money out of the gluten-free crowd. It’s kinda criminal. A teeny tiny loaf of urky bread full of holes costs more than a full-sized standard loaf. A ciabatta roll costing twice as much as a standard one is also half the size. If something costs a couple of quid, the gluten-free version is £1.50 more, and has a weird texture and tastes worse.
So here’s hoping my biopsy result is negative for that thing, that dermatitis herpetiformis thing.
Anyway, I’ve tried quite a lot of gluten free food over the past week or so. Oats for breakfast, and oat biscuits: acceptable. Almost every variety of bread: glop. Pizza: cardboard*. On the plus side: Pieminster chicken pie: good; quiche: also decent. Tesco carrot cake: actually pretty similar to the real thing. So it seems that cakes, biscuits and pastry can be replicated, but anything bread-based is a big fat nope.
*The pre-packed pizza problem is not aided by the fact that I KEEP FORGETTING the damn things are in the oven. They don’t cook like a normal pizza. They seem to use weird cheese that doesn’t MELT, which means I usually end up carbonising it, like the one above.