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Celiac Disease and Quarantine

Title (Dublin Core)

Celiac Disease and Quarantine

Description (Dublin Core)

In April of 2020 I was diagnosed with Celiac Disease and had to immediately stop eating anything that contained gluten, so no wheat, barley or rye. Gluten is in EVERYTHING. Bread of course, but sauces, candy, condiments, cheese dips, frozen foods, you name it. It is even in beauty products and lotions. Learning to live with CD meant learning how to change the recipes to some of my favorite dishes. I started with a Gluten-Free loaf of bread, which ended up being a disaster. Unlike a regular loaf, GF flour is not sticky or elastic, but acts more like a batter. The “dough” was ultra soft and wet, and especially hard to form. I followed the instructions, but the bread came out hard on the outside and dense and wet on the inside, like an old 50s cake recipe. Quarantine and baking hasn’t been the greatest combo.

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Type (Dublin Core)

text story-personal

Controlled Vocabulary (Dublin Core)

Curator's Tags (Omeka Classic)

Contributor's Tags (a true folksonomy) (Friend of a Friend)

Collection (Dublin Core)

Date Submitted (Dublin Core)

10/29/2020

Date Modified (Dublin Core)

10/29/2020
03/31/2021

Date Created (Dublin Core)

04/2020

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This item was submitted on October 29, 2020 by Rachel Downie using the form “Share Your Story” on the site “A Journal of the Plague Year”: https://covid-19archive.org/s/archive

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