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| Double Devon Creme and Homemade Triple-Berry Jam. |
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| I cannot over emphasize how much I enjoyed this cornbread. |
Made this recipe from long-time fav glutenfreegoddess.com--loving her recipes long-time. Way before I even considered a gluten-free life.
The texture on mine is a much coarser crumb, but still mighty moist and flavor-filled. I did substitute on both the buckwheat flour and millet--almond flour and oat flour, because that's what I had on-hand. Otherwise, I stuck to Karina's recipe because I know how well-researched and tested each of her recipes is. I have great respect with her acquired knowledge and food sense.
I've had almost no bread throughtout the past 8-weeks, not really missing it which has been a shocker.
Truly, truly, truly, eliminating "wheat" changes your whole perspective on hunger and cravings. Thank you Dr. William Davis. Your Wheat Belly book and blog have revolutionized my life.
Now that my internist and I have ruled-out Lupus, Rheumatoid Arthritis, heart disease, and Hypo-Throidism, I'm ready to research and refine my future food elimibations. Just taking away wheat has made a 25% (my estimation) improvement, which has already revolutionized my outlook. And, I expect that as my Leaky Gut heals over the six months estimated, I'll feel even better.
We loved their t.v. Program, their restaurant in Santa Monica, and this 1999 cookbook. This is our Mexican Bible.
Finding favorie recipes that work well for GF diet is an unfolding pleasure. I adapted this one, only, by subtracting the corn (just because I had none) and substituting almonds for pine nuts (didn't want to take time to toast the frozen pinenuts). The viniagrette zips the flavor up several notches--tangy and fresh. The cumin rocks.
Oh, we grilled two chicken breasts, cut into strips, but didn't add until salad was dressed and divvied-out.
Results: superb.
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| Gluten-free Corn Dog Bites |
A group of friends got together for a lovely birthday lunch--3 of us celebrated birthdays during this past week (23rd, 26th, 29th). So, I wasn't much hungry for dinner tonight. The reheated GF pizza was not a viable option and CA ate the leftover fritata. I was too lazy to get takeout, so eventually I put together a "recipe" of sorts.
Using the pancake recipe (1/3) on the King Arthur Flour (GF) pancake mix box, I added some organic white cornmeal and mixed up a thick dipping batter. After cutting the Trader Joe's GF hot dogs in thirds, I dipped them thoroughly and dropped them into some hot oil. I need to tweak the proportions of pancake mix/cornmeal a bit. This'll work for my occasional hotdog fix.
Working on a repertoire of meals. This was excellent, but not my favorite tortillas.
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| Not gluten-free. |
The are the best! Except, they add wheat gluten to the white corn. Instead, I bought some random all-corn tortillas. I'm going to have to begin taste testing a variety of corn tortillas to find the tastiest GF version.
For today's lunch, I kept it simple.
Ground Beef Tacos
1 lb. gound beef
3-4 oz. tomato paste
2-3 T. ground chiles (not chili powder)
1/4 cup water
6-8 small all-corn tortillas
Olive oil
Salsa, sour cream, shredded lettuce or cabbage
1. Brown ground beef. Drain fat. Return to medium heat.
2. Stir in tomato paste and ground chiles.
3, Add water. Mix thoroughly.
4. Simmer until liquid is mostly gone.
5. Heat olive oil in separate small skillet, until sizzling.
6. Add tortillas one at a time for just a few seconds on each side. Drain well.
7. Assemble your tacos, to taste.
Results: I will definitely have these for lunch going forward. If my tortillas had been larger, or if I'd overlapped two, I could've doctored these up with raw onions, avocado, tomatoes, etc.
God bless the Gluten-Free Goddess. This Granola recipe is almost perfect. All I did was use about twice as many nuts as suggested (almonds, pecans, walnuts) and added dried cranberries, white raisins, blueberries, and peaches when the mix was hot out of the oven. And, I increased the quantity of maple syrup and light olive oil by 2 T. each to accomodate the extra bulk.
Makes approximately 9 cups.
Results: Wonderful. I might try honey next time, and add a bit of brown sugar to try to get the granola to form a few crunchy nuggets.
This is so not low-calorie, so I'll limit my intake. My non-GF spouse gives this two thumbs-up.
Update:
CA and I really love this, but we decided we wanted it more as a snack than breakfast cereal. So, we re-baked a big half of this batch and added 1/3 cup honey and 1/3 cup dark brown sugar. We baked 35-40 minutes, stirring twice. Sticky, but as it cooled it was easy to break into big, chunky goodness.
Next time I'll go the honey-brown sugar route from the get-go. And, I'll keep the quantity of oats as is, but totally bump up the nuts and dried fruit. I'll also up the cinnamon a bit.
It's taken me several grocery runs to accept the fact that I need a pantry-shelf-full of new ingredients. Denial is a very powerful dynamic. It's dynamic.
I first purchased:
Then, I read a few more Gluten-Free Goddess recipes, and some Aran Goyoago recipes. And, headed to Whole Foods for:
My first GF baking is a Nigella recipe Lemon Shortbread (GF buscuits), which I adapted a bit. Switched out the almond flour for coconut flour because I'd forgotten I'd already acquired almond flour. (Need to get these flours organized ASAP). And, I couldn't fathom using the zest of (3) lemons so I cut the quantity down to the zest of (1).
I used an 8" square baking pan and baked for about 30 minutes at 350 degrees.
Results: Tasty, but definitely a different mouth-feel compared to the all-purpose flour version.
