Despite our absence of a television (we own them, but haven't gotten around to setting them up since our move six months ago) our three-year-old has managed to pick up enough about the popular characters to be able to hold an intelligent conversation about Dora, Thomas, etc. What amazes me, though, is her understanding of a gluten-free lifestyle. Whenever I turn down a particular food, she asks me "Is that because it has wheat in it?" or "Will it make your tummy hurt?"
The other day, we were discussing cornmeal and she said, "Oh, that's kind of like cornstarch!" There is nothing like carrying on a conversation about gluten-free grains with someone not yet old enough to go to school.
On another tangent: I have been craving fish sticks for the last few months, and discovered that crushed GF Rice Chex makes an excellent substitute for the breading. Being cooked in oil, I'm not entirely sure where this dinner option falls on the health scale, but if you, like me, miss eating a fish stick now and then, I'm glad to know that there is a decent tasting substitute for bread crumbs.
Monday, January 23, 2012
Thursday, January 5, 2012
I'm back with further rice flour experimentation
So after a long absence related to morning/all day sickness, here I am at 13 1/2 weeks feeling much better and much more up to baking. I made some bread the other day using a recipe from Bette Hagman's book "More From the Gluten-Free Gourmet." I picked up this copy second hand from a thrift store, and it's the only one of this series that I own, but I'm seriously considering adding the rest of these books to my birthday wish list.
Anyway, my bread was delicious and I would highly recommend this recipe to anyone looking for a basic white bread without wheat flour. I think I prefer it to wheat bread, despite its taking 3 hours from start to finish and being a little more expensive than $1.19 a loaf. It's just wonderful to be able to eat an actual sandwich again.
Update on my rice flour experiment: apparently the tiny bit of moisture I had to add to my rice to enable my food processor to grind it was a bad idea. When I went to use it, I found out it had molded. So, undeterred, I did some more research and learned that a coffee grinder might be helpful in my endeavors. I asked for and received one for Christmas and so far, it has been amazing. It's a quick enough process that I can grind just enough flour at a time for my baking needs without having to store the rest.
Now that I have conquered rice flour (I hope!) I am wondering how best to go about making flour from beans...stay tuned!
Anyway, my bread was delicious and I would highly recommend this recipe to anyone looking for a basic white bread without wheat flour. I think I prefer it to wheat bread, despite its taking 3 hours from start to finish and being a little more expensive than $1.19 a loaf. It's just wonderful to be able to eat an actual sandwich again.
Update on my rice flour experiment: apparently the tiny bit of moisture I had to add to my rice to enable my food processor to grind it was a bad idea. When I went to use it, I found out it had molded. So, undeterred, I did some more research and learned that a coffee grinder might be helpful in my endeavors. I asked for and received one for Christmas and so far, it has been amazing. It's a quick enough process that I can grind just enough flour at a time for my baking needs without having to store the rest.
Now that I have conquered rice flour (I hope!) I am wondering how best to go about making flour from beans...stay tuned!
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