Throughout the month of October SuperDad and I have been conducting a little experiment: eliminating gluten from his diet to see if it helped with some major pain and discomfort that he has been increasingly suffering over the past year.
The result? He lost more than 15lbs and, without going into way too many personal details, he feels 100x better.
So now that he sees the proof in the gluten free pudding, the challenge is for me to provide him a healthy gluten free diet, rather than him simply excluding foods that he normally eats.
I’m not much of a “buy it pre-packaged” kinda gal…so I’ve been reading up on how to incorporate this style of eating into our life without buying lots of “substitutes”. Among the myriad of new recipes I’ve found to incorporate into our meal planning, I’ve also been thinking about the many, many things I cook and bake that he loves that have flour in them…and wondering how I can tweak them.
I’m so lucky to be part of a great group of Kansas City area bloggers that gets together to enjoy each other’s company and benefit from each of our individual areas of expertise. One such blogger is Johnna Perry from In Johnna’s Kitchen (Side note: You absolutely MUST go read her “About Me” page because I think it is one of the coolest becoming-a-blog stories…as well as an amazing ongoing project). Johnna is a vegetarian baker who also eats, and bakes, gluten free. So who do YOU think I went to for advice??
Tonight I put together Johnna’s “Go To” flour substitute: a combination of White Rice Flour, Brown Rice Flour, Potato Starch and Tapioca Starch. This is similar to several other suggestions I’ve read around the web but, well, I know Johnna so I’m going to trust her recipe above all else. The idea is that this combination will substitute out cup for cup with all purpose flour in most recipes (the general rule of thumb being that it works best in recipes consisting of 2c or less of flour).
Visit 52 Sweets to get the actual layout for this gluten free flour substitute and give it a shot. Let me know what works for you!
It is a very busy week here…but I’m hoping to give this a roll with some amazing pumpkin pancakes I made for the kids and some jalapeno cheddar corn bread that he has been craving when we eat chili later this week… I’ll be sure to let you know how it goes.Read More
Welcome to this week’s edition of “What’s New for Dinner?” Jaycie at CouponGeek and I have made a commitment to each other and to you, our readers, to try ONE new thing in our meal planning each week. There are several reasons for this:
We eat a lot of Mexican food; Enchiladas, Taco Salad, Black Beans and Rice, Quesadillas. It occurred to me when I saw this recipe at Hoosier Homemade that I’ve never made actual tacos for my kids. I can only imagine what a mess that would be! This recipe for Mini Taco Cups seemed like the perfect solution. Designed as an appetizer, it is the perfect size for little hands and mouths.
This seemed easier to me; I thought the kids would enjoy putting their own toppings on and it would keep them involved and in control of how they want to eat their taco cups!
Voila! Mini Taco Cups!
I was absolutely right, each one of the kid wanted theirs done up a different way…and they all liked “decorating” their own food for dinner.
SuperDad and I both liked these, too. Baking them in the oven to melt everything together also softened up the chips so they didn’t completely break apart when you bit into them.
What I Would Change:
Nothing! We liked these just the way they were.
Be sure to stop on over at CouponGeek and see how Jaycie’s experiment with crock pot beef stew went. Want to see more of my culinary challenges adventures? Check out other recipes From My Kitchen or ask yourself “What’s New For Dinner?” this week! Be sure to check back on Sunday when I post my weekly menu (and link one up yourself!) to see what I’ve decided to try out on the family next week!Read More
Once a month in Lawrence, HyVee at 23rd and Kasold hosts a Gluten Free club. This is a free class that offers a chance for people interested in a gluten free diet to get together and learn about different options and products available to them.
Embarking on any new diet plan is difficult, it is learning a whole new way of life. This is a great opportunity to meet other people living with the same dietary challenges; a chance to share recipes and exchange tips.
Next Monday, January 17th at 7:00 pm (in the dining area at HyVee) is the next meeting of the Gluten Free Club and Hilary Kass will be speaking on ancient grains. Hilary Kass MPH, is a nutrition educator and cooking instructor.
Hilary created Ancient Grains, a gluten-free, dairy free and egg free baking company offering whole grain baked goods using nutritious grains from around the world.
As an additional bonus, you will get 10% discount on any purchase made from the Health Market the day of the class.
This is one of many great cooking events hosted by HyVee and Jan Hornberger, the Health Market Manager.