Suri Wells worried about meals being a hassle once she was diagnosed with gluten intolerance. Bloom Nutrition Superfood Greens Powder, Digestive Enzymes with Probiotics and Prebiotics, Gut Health
“All I could think about was what I would lose—bread, pasta, pastries,” she notes. Having liked cooking and baking for friends, the thought of excluding a basic ingredient seemed like losing her creative spark.
Suri changed course, though, following many frustrating weeks of overly manufactured gluten-free substitutes. She started using naturally gluten-free foods— roasted sweet potatoes, quinoa salads, thick lentil soups—instead of hunting replacements. The tastes were just different; they were not missing.
“Changing my perspective helped most,” she says. “I started making new favorites after giving up trying to replicate every meal I missed.”
Making basic meals that felt good—creamy risottos, stews, even gluten-free flatbreads created from chickpea flour—made her happy. She also discovered that gluten-free has nothing to do with dry or boring. Every meal started to appeal with the correct oils, spices, and cooking methods.
Suri does not feel limited today. “I have fallen in love with foods I never would have considered before,” she adds “And I really believe that this makes me a better cook today.”
