The thing of it is, they don't always see a gluten allergy either.
For a while in between the last time I quit gluten I went back to eating it. Not a lot, I kept it to a minimum most days. But all my symptoms started coming back. I knew I needed to make a change.
Obviously, some of the other changes I am making is watching my calories. I am definitely not at a speed course for losing weight. I reduced my calories a little, a livable amount. I am still exercising and really kind of amped that up to a more aerobic level (lots of jumping). With all of this, I lose about a pound a week. No big deal really, but this would mean 50 some pounds at the end of the year and that would be a very welcome change.
Original recipe found here at Land O Lakes®.
1/4 cup oatmeal (quick cooking)
1/4 cup firmly packed brown sugar
1/4 cup finely chopped pecans
2 tablespoons butter, softened
3/4 cup butter, softened
2 (3-ounce) packages cream cheese, softened
1 1/2 cups Gluten-Free Flour Blend
1 (14-ounce) can sweetened condensed milk
1 1/4 cups pumpkin puree
1 teaspoon pumpkin pie spice
Heat oven to 375°F. Prepare a tart pan by greasing it.
Combine all topping ingredients in bowl; mix with fork until mixture resembles coarse crumbs. Set aside.
Combine 3/4 cup butter and cream cheese in another bowl; beat at medium speed until well mixed. Add gluten-free flour blend; continue beating until dough forms.
Press dough onto bottom and up sides of tart pan.
Combine all filling ingredients in bowl. Whisk until smooth. Pour into unbaked tart shell. Sprinkle with topping.
Place in preheated oven. Bake 25-35 minutes or until golden brown and set. Cool 5 minutes in pans; run small sharp knife around inside edge of cups to loosen tarts. Place on cooling rack.