Hey- I found my post Tada, it was just in the wrong spot- silly me.. so here it is in all its glory..

I am sure by now some of you are wondering just What the heck Gluten Free is and just why does she eat that way. Well it is because I feel better when I do.

A very simple reason, yet not so simple a lifestyle. 

Gluten Free means not eating anything at all that has Wheat, Rye or Barley in any form. Of course Bread, Crackers, Cookies, Cakes all come to your mind right away- but start looking at the ingredients on soup, most any type of premade mix, lots of frozen items etc. You will be amazed simply amazed at how many items we take for granted, just reach in the pantry and eat something.  

If you see me at public functions and I am not eating that is why. It is also why I have not joined a very good local group of women, they meet at lunch at a restaurant that is just not really set up to handle my diet. Most restaurants use a Grill Baste on lots of their meat, Mexican places use flour to thicken sauces, I could go on and on. 

It is a challlenge but it's doable. I have been doing it now for about 3 years and my DD has been GF for 6 months (she is 26).

You will find recipes on here from before when I ran a catering business and made the most yummy food and you will find more recent or made over recipes that are now Gluten Free.

Gluten Free does NOT mean taste free, taste different maybe, learn new cooking methods most definitely.

You will find my flour recipe on here as well, I keep tweaking it.  I am finding that white rice flour tends to make items somewhat grainy. I am experimenting more with more flours, Sorghum and Millet  being two of them. You cannot just bake with one type of flour when you are Gluten Free, however when I am frying or coating food I do usually only use Brown Rice Flour. I find I like it better than white rice for this, but I will tell you that White Rice Flour is Much Much Cheaper than Brown Rice.

I am married to a real meat and potatoes- Fried if you please man. I have now got to the point that I can fry you up Chicken Fried Steak or Chicken Fingers that are delish.  There is a learning curve in using different flours, but I promise that there are plenty of resources out there to help you. 

Gluten Free is getting easier all the time, look for Betty Crocker Cake and Brownie Mixes out June 1. I like scratch better but this way my mom can make my B-Day cake for me again which pleases her and thrills me. 

Here are a couple of GF tips....

1. Read the ingredients on EVERYTHING and often, I cannot stress this enough- for instance Pringles Fat Free have been the only ones without Wheat Starch- of course they are most expensive too so I have now switched to the new Lay's Stacks.

2. Gluten Free Flour does not brown easily so I add Paprika to the Flour Coating mix when I fry things. Color is important.

3. Use Rice Flour to fry in, don't use a starch like Tapioca or Potato, I find they hold way more grease.

4. The higher the fat content in baked goods the better, well not for my waistline but the food comes out better. I use more Sour Creme and real Butter now than I ever did. 

5. Gluten Free baked goods almost always require more liquid, do not be afraid to experiment.

6. Teff Flour requires quite a bit more liquid and I love to use it in anything chocolate, I usually will use 1/3 cup of the Flour as Teff.

7. I have found that for most all of my old recipes I can use my GF flour mix cup for cup with a few additions.

8. You really can live on other foods, it just takes willpower.  Most places you can get a plain chicken breast and a baked potato.

9. Don't overuse the Xanthan Gum, i find it makes weird elastic type food that I just don't care for, but it is necessary in some foods. 

and finally for today remember.

10. This meal may kinda suck, but it is just 1 out of 21 you may have this week, the next one may be better. 

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3.25 Copyright (C) 2007 Alain Georgette / Copyright (C) 2006 Frantisek Hliva. All rights reserved."