A GOOD Gluten-Free Cook Book

I've been GF for less than three months - but long enough to miss some basics, like a good loaf of bread and warm-from-the-oven chocolate chip cookies!  My sister recommended this book.  She's been GF for 6 years.  The caption on the cover is compelling by itself - if Gourmet likes your chocolate chip cookies you know they gotta be good!

The book advises against using dark, nonstick pans.  Being a smarty-pants, I thought I knew better, and lowered the oven temperature to account for the pans.  I apparently lowered it too far and that's how I ended up with the deflated loaf a few posts back.  It looked funky, but it tasted fine.  Since then, I purchased Wilton bread pans (at Joann's fabrics BTW) and am baking everything exactly as directed in the recipe.  Yesterday's loaf is the Multigrain Sandwich Bread. 

The book includes recipes for an all purpose flour replacer for cakes and cookies.  And there are two recipes for GF Bread Baking Flour Mixes.  Mix A is primarily brown rice flour.  Mix B is primarily sorghum flour.  I found the sorghum flour at Whole Foods.  I'm looking forward to making Buttermilk Bread with Mix A, and trying the Basic Sandwich Bread with Mix B. 

As soon as I got the book (at Barnes & Noble) and located the ingredients, I HAD to make the chocolate chip cookies.  Had intended to get a picture...but they were gobbled up too quickly!  I recently made the Banana Nut Muffins (I made loaves).  Its nice to have something sweet now and then, so the banana bread really hit the spot!   

As I was driving home today I had this incredible craving for a nice hot A&W chili dog.  I could almost taste it!  Of course the hot dog, chili and bun are all off limits.  I don't imagine I'll find a cook book that would emulate those flavors, but if I can have some good bakery here and there, I'll probably survive.  :)

Adventures in Gluten Free Living

Now that I need to eat gluten free, I'm cleaning out my cupboards.  I love my kitchen with its beautiful spacious pantry.  But oh the gluten lurking there!  I filled five large grocery bags of noodles, oatmeal, cereals, canned soups, gravies, salad dressings, bouillon cubes, seasoning blends, instant this and that.  These were given to friends.  I gave another bag of bread flour, wheat gluten, cornbread and muffin mixes, etc. to a freind who bakes bread regularly.  And still more will go to a food bank.

Yesterday I went through spices and sauces.  Have to give away soy sauce (Kikkoman is made with wheat, La Choy is not), worchestershire sauce, spaghetti sauce, teriyaki, etc. These either contained wheat or non-specified "spices" or "natural or artificial flavors."  

Thankfully, all my McCormick and Wildtree spices were free of non-specified ingredients. Now my spices are gluten free and in alphabetical order.  (Eat your heart out Martha Stewart.)

Food labeling laws require identification of the top 8 allergens, but there's still room for improvement.  Don't Hunts and Heinz know that by listing "spices" in their catsup any one with food sensitivities can't consume their product?   Likewise, Hungry Jack and Aunt Jemima syrups contain "natural and artificial flavors."  Wouldn't it be in their best interest to have the widest possible customer base (including me)? 

And so the search for "safe" everyday foods continues.  Van's has a great frozen waffle.  Which I either top with pure maple syrup (expensive) or today I topped them as I would a potato pancake - with applesauce and plain Greek yogurt in lieu of sour cream.  That was very tasty.  Kinnikinnick makes delicious gluten free gingersnaps.  I'll be using those in place of graham cracker crumbs for a cheesecake crust on Thanksgiving. 

Meanwhile, my mom talked to her butcher about which turkey products are gluten free.  He gave her the 800 number for Jenni-O.  All their turkeys are gluten free, but the gravy packet is not.  My mom returned to the store and told the manager that the butcher deserved an "Atta-boy."  What a great experience!

One funny thing occured when I visited Perkins Restaurant. I asked the waiter if they had any gluten free information (some places do). The waiter asked me to repeat myself, then politely told me, "No, we don't have any free food here."  He asked the manager to stop and talk with me. The manager was quite helpful, and I ordered two fried eggs over hash browns. To his credit, the waiter came back and asked me to explain my question to him so he would understand for future reference.  Another great experience!


I know this transition will take time.  But how reassuring to encounter food industry professionals committed to customer service, consumer safety and education.  :)

Good Bye Gluten

Good bye dear friend.  I miss you already.  I've learned I can't have wheat (among other things) for the rest of my ever-lovin' days.  What a bummer. 

I've crafted my baking skills for years.  But the slate - like my cupboards - have been swept clean.  I'm starting over, with different ingredients, textures, methods and expectations. 

I'm grateful to Betty Crocker for coming up with a few (not just edible, but tasty) desserts.  I hope Betty will also find ways to make healthy, fiber-rich, every-day foods such as sandwich bread or rolls.  Many of the gluten free breads are just plain wretched.  Seriously, like very expensive cardboard.

On the bright side - I expect to live longer and healthier by changing my diet.  My gut will heal and I won't be anemic - for the first time in my adult life.  My stomach will stop hurting when I eat.  All grumbling aside, I will get used to it. 

This is where quilting comes in.  I get my best ideas when I'm absorbed in a project and forget to think about the problem at hand.  Solutions that evaded me become perfectly clear.  So in a round about way, I think quilting may expedite my adjustment to gluten-free living. 

Meanwhile, if you have any tips to share, please pass them along! :)