Name: Lynn
Location: Atlanta (Decatur actually)
email: glutenfreegastronaut at gmail dot com

I have been living gluten-free since April, 2007. For me it all started with training for my first marathon. Long run after long run, I would finish feeling great (or as great as you can after running 12 miles or 14 or 16) only to end up very sick within about an hour of finishing. After consulting with a nutritionist, I tried eating more during runs… gummy bears, gels, goos, granola bars… it helped, sometimes more than others. I successfully finished my marathon, but I knew something wasn’t right.

The summer that followed, my migraines spiraled out of control until in August, I had almost 20 in one month (if you count each day that I experienced a headache as a distinct migraine). I went on preventative medication for the migraines, which helped, but also left me feeling drugged.

Sometime the following spring, I was reading an article online and realized that my symptoms (and things I hadn’t ever recognized as symptoms) fit the profile for celiac disease. With student health insurance that isn’t so great at covering the expense of specialists, I decided to try the gluten-free diet and I have never looked back. My migraines are now infrequent, and I don’t have to take preventative medication, and I have since run a second marathon without getting sick after a single long run.

Maybe someday I will go back to eating gluten long enough to get a diagnosis, but right now I am happy with my decision to be gluten-free.

This site will be dedicated to gluten-free recipes and I promise to keep you posted as I pursue the holy grail of the ultimate gluten-free bread.

11 Responses to “About”

  1. Can you send me your email?

  2. MotherLode Says:

    Egads…don’t go back to gluten! Sure, you don’t have a “doctor’s diagnosis.” Neither will you have a month of feeling lousy because you ate enough gluten to have it register on a test!

    We don’t always need a medical license to understand what is wrong with us. Sure, when I have surgery, I want a highly qualified medical doctor.

    My discovery had to do with figuring out my 2 yo’s digestive problems. I was like you – migraines were my #1 problem. I went on the diet, and the migraines disappeared. AMAZING. So did a host of other niggly problems. DOUBLE AMAZING.

    I’ve been GF for 12 years now. And, when I cheat, I realize how much more sensitive I am than “the last time.” And, cheating isn’t worth it. Whatever it is doesn’t taste as good as I remembered. Especially when my body reminds me there is punishment to follow.

    Eat gluten and feel lousy to fail a test?

    Go figure.

  3. Lynn Says:

    Motherlode – I actually have never cheated. I mean I’m sure I’ve accidentally eaten things with gluten, but never on purpose. Sometimes I do wonder what would happen if I went on a gluten-eating binge, and I do wish I had a diagnosis. But, so far it hasn’t seemed worth it.

  4. mingaling Says:

    fantastic idea and a very interesting blog! i can’t wait to try some of your recipes. oh, and welcome to apwbwgttd! 🙂

  5. J.J. Says:

    I love reading your website and have it on my RSS feed. Would you mind if I put a link to you site on my own gluten-free blog?

  6. Lynn Says:

    J.J. — of course you can put a link to me! I’ll have to check out your blog too 🙂

  7. Rick Fleeter Says:

    I’m looking into the roots of the word “gastronaut”. Could you remember how you came to use it? Maybe you came up with it yourself, or saw it somewhere else?

    I am at the moment thinking it got its start outside the US – possibly Italy?

    Thanks for your thoughts.

    – Rick

  8. mercerd Says:

    interesting material, where such topics do you find? I will often go

  9. mogesualdi Says:

    I have celiac disease as well and I am starting to get into baking? There are so many different flours to choose from (tapioca, corn, soy….) and I was wondering what the differences were, when to use which, etc. And the Xantham Gum, when should you use that?

  10. mogesualdi Says:

    I have celiac disease and I am just started to get into baking. What are the differences between the different starches to choose from (tapioca, rice, soy, corn, etc.) in taste? I notice a lot of times people mix 2 or 3 in one recipe…is that necessary? Also, when do you use xantham gum?

    1. Lynn Says:

      Mixing 2-3 makes for a better texture. Generally, I mix an equal ratio, by weight, of heavier “flours” (rice, sorghum, teff, buckwheat) with lighter starches (tapioca, or corn, mostly). Check this out for more advice:

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