I was really impressed with the creamed soup base. It was disappointing to find that my cans of tomato soup contained gluten. With the creamed soup base recipe, I can still have tomato soup and grilled cheese on gluten-free bread. The soup base was also successful with potato casserole, replacing a can of cream of chicken soup.
With the King Arthur Gluten Free Muffin Mix, I made muffins. I added cherries and almonds with a touch of almond extract. Definitely a mix I will use again. Snickerdoodle muffins are in my future.
I’ve made chocolate chip scones, strawberry cream scones, and orange scones with Gluten Free Bisquick. It is nice to eat scones again.
I had a friend over for dinner after eating in for 17 days. It was nice to make chicken curry from the recipe on the coconut milk can (no gluten!) and then use a gluten-free yellow cake mix to make a coconut lime cake. We spent hours pouring over cookbooks and swapping recipes.
And today, I found the following fortune in my wallet from a meal long ago: “Cooking is easy. Doing dishes is the hard part.”
Well, I am getting faster at washing dishes by hand. And cooking is getting easier. I’m learning.
Coconut cake with lime frosting.
Chicken Curry with rice
I went to the doctor today as a follow-up for the two-week lactose-free diet followed by a two-week gluten-free diet. My doctor did not officially diagnose me as gluten intolerant but suggested I continue a gluten-free diet.
Hands down I feel better without gluten. In two days the constant pain I’ve experienced since July diminished. In a week, I was in no pain at all. I’ve also lost 25 pounds and a pants size since July. Not bad.
Because I never want to be in as much pain again, I am going to continue a gluten-free diet. I bought my first gluten-free cookbooks, and I have more from the library. Almond flour and guar gum is in the mail. Cheers to healthy living and eating well!
I made my first roasted chicken and homemade gravy ever! It was an amazing experience. I’m looking forward to making chicken stock and soup later this week.
From Carol Fenster’s video, I learned how to properly measure flour. Oops.
My mom called and recommended “Gluten-Free 101” by Carol Fenster. I headed to my local Barnes and Noble and grabbed a copy. And I sat in the cookbook section looking through other cookbooks. I also picked up “The Gluten-Free Bible: The Thoroughly Indispensable Guide to Negotiating Life without Wheat” by Jax Peters Lowell. The attitude section has been helpful in particular for mourning, finding your triggers, etc.
I made the glazed meat loaf. I had leftovers that I took to work, and I actually craved it! So nice to love food again.
I tried making the Ricotta and Squash Ravioli with Sage Butter.
It did not turn out. Mostly because I misread potato flour as potato starch. But the filling was fine. Not the dough.
Live and learn. Thank goodness for tomato soup and grilled cheese.
There is a great list of ingredients to avoid on a gluten-free diet.
Huevos Rancheros Breakfast Pizza was a hit. I’m pretty sure I’ll have salsa with my scrambled eggs from now on.
Chickpea and Tomato Curry is a recipe I’ll make again, and the same goes for Garden-Fresh Greek Salad.
This book has an amazing dessert section.