These had a pretty good taste, the maple is not as strong as I was expecting. The texture was a bit too dry and the cookies were crumbly, even by GF standards.
Happy Thanksgiving everyone! I just got back from dinner with my family, and they did a great job keeping the gluten away from me without leaving me to starve. So happy!
Here’s the menu:
* Halal turkey (my dad likes to name them Hal) - fresh and juicy.
* Gravy - homemade and thickened with corn starch instead of flour. Still just as tasty.
* Mashed potatoes - also homemade, buttery and fluffy.
* GF cornbread stuffing - I made this with the Glutino box mix. I used vegetable stock, and left out the suggested onions and celery (I forgot to buy them). Everyone (even the wheat eaters) loved it, there were very few leftovers.
* GF baguette from Schar - not really like a baguette (maybe I’ll toast it next time), but as tasty as a regular dinner roll. My mom found them at the local specialty food store.
* yams, cranberry sauce (not my favorite foods, but still GF)
* non-GF green bean casserole - This used to be one of my favorites. Maybe next year I’ll find a way to replace the cream of mushroom soup in the recipe.
* non-GF naan.
* pre-meal nibbles including carrots with hummus, black olives, cheese.
* post-meal Pumpkin Pie - I gave my sister a box of Glutino pie crust mix, because her pumpkin pie is amazing. The filling she makes is naturally gluten free, and she went out of her way to keep it free from cross contamination. The texture of the substitute crust was good, and the taste was only noticeable if it was the only thing you were eating; it seemed to be a bit saltier than the usual crust.
Finally cooked this up today, it’s really tasty, and the texture is just like regular pasta.
We ate it with a little garlic olive oil and some Parmesan cheese.
Apparently I might have a gluten sensitivity..argghh so I’m going on a two week trial period of a gluten-free, or low gluten diet to see if I start feeling better.
The main issue is that a regular gluten-free diet is supposedly quite difficult. I’m also a vegetarian (borderline vegan because the…
I am usually vegetarian, and have been Gluten Free for 10 months. Here are my favorite non-animal Non-Gluten sources of protein:
- Quinoa (look for Gluten-free pastas that use Quinoa as a major ingredient, or prepare it as a quinoa salad)
- Beans (in canned GF veggie chilli, or over salad, or cooked into hearty dishes like stew.)
- Tofu (instead of other meat substitutes. Just make sure it’s not marinated in regular soy sauce.)
As for starting the gluten free diet, the internet is a great source of ‘normal’ recipes that have been modified to be gluten free. If that’s too much choice, zero in on specific cuisines like Indian, Chinese, Japanese (or other foods where the main ingredient you think of is rice), Mexican, Venezuelan (or other foods where the main ingredient think of is corn).
Still life of a mannequin. I just picked him up Tuesday, and he’s been running for his life ever since.
One of the few remaining chocolate with coconut cream filling macarons I made for my birthday. I don’t think it will last much longer.
Once again, I have macarons in the refrigerator waiting to be piped and baked.
They’re cocoa flavored this time, because it’s my birthday treat, so I get to pick. Still not sure exactly what I’m doing for the filling. Vanilla buttercream? Mint buttercream? Hazelnut ganache? Something with peanut butter? Decisions decisions.