my story with gluten

Those who follow this blog will know you can find a whole lot of gluten-free recipes here, so much so, I recently discovered that my site is in fact, a Google authority on gluten-free food.

My son went through a long period of not eating gluten when he suffered from urticaria and we were at the point of trying anything that might help (and friends had said their kids had benefited from removing gluten-eventually it disappeared) and there grew my collection of gluten-free food posts with this practically viral gluten-free American pancake recipe as my most popular food post.

Don’t you just love blogging? You naturally share what you love and an audience finds you.

gluten-free american pancakes

So what’s my story with gluten?

Gluten hasn’t been my friend for as long as I can remember. We just don’t get along.

Yes, I’ve had times, where after long periods of elimination, I’ve managed to reintroduce it but before long, and sometimes even instantly, my symptoms arise again forcing me to revert back to my gluten-free way of eating.

I have tested negative for coeliac disease, a serious condition where even a trace of gluten can cause adverse effects, but gluten, wheat, yeast and soya arose as foods I tested intolerant to when I took the York Test recommended I eliminate these for 3 months before an individual reintroduction process to evaluate whether I can tolerate them again.

Going on history, I’m presuming this will be a no when it comes to gluten, but it’s worth a shot.

The link to this might well be hereditary too as my Mum and her sisters have had issues with gluten themselves, some finding their noses instantly blocked after consumption, others experiencing stomach cramps or even mood swings.

I would suffer IBS style symptoms after eating gluten, and whilst I love nothing more than a home-baked wholemeal loaf with melting butter (drool), it’s most definitely an unrequited love there, often leaving me in agony soon after.

Thank goodness for the many gluten-free alternatives on the market now which make life a lot easier, and the fact I’m a baking addict who loves a challenge spurs me on to come up with gluten-free goodies the whole family can enjoy.

Now if you’re confused on what exactly gluten is, let me explain:

Gluten is a family of proteins found in grains like wheat, rye, spelt and barley.

Whilst we tend to consume wheat the most, if you’re intolerant or allergic to gluten, you need to step away from the other grains too. Yes, spelt is more of ‘pure’ grain as it’s not as refined, but if you can’t digest gluten, it’s still not a great alternative for you.

I’m a big believer in, ‘you are what you eat’ and my body is clearly telling me gluten doesn’t make me feel good.

Below I share my pancake recipe in case you want to try it.

I’d love to read about your own experiences and what has helped you if you have an intolerance or allergy?


  • 135g/ 4¾oz gluten free plain flour (we like Doves Farm)
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 tbsp honey (we like manuka honey)
  • 130ml/4½fl oz milk (we like whole goat’s milk)
  • 1 large egg, lightly beaten
  • 2 tbsp melted butter, coconut or olive oil, plus extra for cooking

To serve

  • Maple syrup
  • Butter
  • Chocolate for melting.


Gently sift the flour, baking powder, salt into a bowl. Melt the honey a little in the microwave and add to the mixture.

In a separate bowl, whisk together the milk, egg and melted butter.

Pour the milk mixture into the flour mixture and beat with a fork to create a batter.

Let it stand for a few minutes. Heat a non-stick frying pan over a medium heat and add a little butter or mild olive oil.

When it’s melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at once). Cook until the top of the pancake bubbles then turn it over and cook on both sides until golden.

Repeat until you have used all the batter.

Serve with maple syrup, butter, fruit or melted chocolate. Anything you fancy!




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8 Responses

  1. Susie / S.H.I.T.

    I love your gluten free recipes Vicki as I’m a coeliac and have been for 9 years now. I first started to feel poorly after I had my 2nd daughter – utterly exhausted and aching all over. By 8am each day I wondered how on earth I was going to make it through the day, I remember sitting on the stairs crying with exhaustion but I thought I was just struggling from sleep deprivation more than anyone else. A year later, I couldn’t keep anything down and lost a lot of weight and just felt awful. After 2 endoscopies and a colonoscopy I was diagnosed with coeliac disease and I haven’t looked back since. Within days of changing my diet to gluten free I felt like a different person. As you say, it’s so much easier now but I love any new recipe ideas to add some variety. So glad you’re a google authority on gf now! x
    Susie / S.H.I.T. recently posted…Are We Creating Generation Wimp By Overpraising Our Kids?My Profile

    • Honest Mum

      Oh gosh I’m so sorry you suffered like that, awful. Glad you got the diagnosis and are well now. Hope you enjoy my recipes, so touched re Google! x

  2. Susan Mann

    My husband has been on a gluten free diet for many years and it becomes natural after a while. I don’t however not eat it as often as I should. This is a great post x

  3. Elle

    Ahh I love this Vicki, as a coeliac I know exactly how awful gluten can be and just how much of a difference cutting it out makes. Your recipe posts are always gorgeous so it’s no surprise at all that you’re a Google authority on it!


    • Honest Mum

      Thank you darling and know from friends with coeliac how hard it is and have read your posts on it too. I suffer from such excruciating pain and IBS symptoms and it’s so hard as bread is just so divine. Thanks for your comment sweetie xx

  4. jodie filogomo

    I think it’s fabulous that gluten free has become more mainstream. Even though it doesn’t affect me, it’s nice that when I do eat it, it actually tastes good!!
    jodie filogomo recently posted…The Fab Collab Brings You Pastels at 50 PlusMy Profile


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