I’ve been on a gluten-free diet for two months now. I researched a second round of cookbooks to look through, I’ve made a few gluten-free flour experiments, and I’m reading guides and magazines on how to deal with a gluten-free diet in a gluten world. So far so good!
Phase One is almost complete.
Phase One: Research! Cookbooks, guides to dealing with a gluten-free lifestyle, research online, read gluten-free magazines, swap recipes with gluten-free friends
Phase Two: Experiment with recipes (focus on gluten-free flour) and farmers market goods
Phase Three: Experiment with knowledge gained from Phase One and Phase Two to create my own recipes.
I bought the Nasoya Pasta Zero fettuccine and made fettucine sauce for the first time. I didn’t realize that it would be so easy!
4 oz cream cheese
1/4 cup butter
1/4 cup milk
salt and pepper
I tried the Gluten Free Pancake and Waffle Mix from Maple Grove Farms in my new waffle maker. They are great fresh and frozen. Next time I’ll try chocolate chips. Maybe blueberries.
Then try the Cheese Bites by Schar. I found them at The Andersons.
I read this months ago, and I was pleased to find gluten-free made it. V. West of the Black Gate.
While visiting family in Columbus, I went to Whole Foods Market before heading home. I was very pleased to see that there were green tags indicating gluten-free choices hanging from the shelf. So much easier to find food I could eat!
But what really took my breath away was the refrigerated case filled with ready-to-eat gluten-free baked goods. I picked out a vanilla cupcake (deliciously sweet icing) and a schmoo cake, which I had never heard of before. For more information and the schmoo cake recipe, click here. I have yet to make a gluten-free cake without a mix, but I definitely want to figure this one out. Experiments, commence!
The following recipe is for one sandwich. Feel free to make more than one!
2 slices of gluten-free bread (I used Kinnikinnick multi-grain gluten-free bread)
1 thin tomato slice
1 thin mozzarella slice
pesto (homemade or Priano pesto from Aldi’s)
olive oil spray or olive oil (to heat sandwich maker or skillet)
Heat olive oil in skillet or spray sandwich maker. Put a thin layer of pesto on one slice of bread, then top with tomato and mozzarella slices and second slice of bread. Place sandwich in sandwich maker or skillet. Flip if using a skillet. Cook until the bread is slightly browned and the mozzarella has started to melt. This sandwich is best served hot.