Monday, June 29, 2009

White Satin Sugars















(A field of sugar beets that I snapped during a recent road trip)

I was concerned about some brown sugar that I have purchased in the past so I gave the company, Amalgamated Sugar, a call and the lady I spoke to in the Ag dept. said that her daughter is also unable to eat gluten and she assured me that the only source for their sugars is sugar beets. Nice to know.

Tuesday, June 23, 2009

Pete's Pasta...deglutenized















I posted this recipe, complete with the story behind it, at my other blog. I am posting the recipe only here, with a picture of my gluten free version. I used a Tinkyada spiral rice pasta, but I don't have the exact name near by. I cooked it longer than the label called for and the texture was very nice. I just kept checking it until I was content.

Pete's Pasta Salad (as Pete sent it to me in an email)
pasta - [Becky's note: Pete used small shells, which were nice]
chopped green onion
sun dried tomatoes
kalamata olives - or some other exotic kind; even regular black olives, but not the pimento stuffed cocktail kind
feta cheese
Parmesan cheese
pepper to taste
salt if needed
2 earwig (optional)

You can also make a pizza with all these as toppings, but the flavor of the pesto kinda bakes out of it. It's still pretty good. Add artichoke hearts, chicken chunks, asparagus, fresh basil leaves, zucchini or whatever else you want. Bake 10 minutes, then put mozzarella cheese on top, then finish baking.

My P.S. I don't think I would use asparagus in the pizza recipe he gave and of course the dough would need to be gluten free, but I think the pesto issue could be solved by spreading some more on the top after baking.

Wednesday, June 10, 2009

I had a dream

I was talking to my buddy, Mary Ann, tonight and I remembered a dream I had several nights ago. I dreamed I was eating a lovely, spicy, gluteny piece of cake. I was thinking in my dream that I shouldn't be eating it, but I finished the whole thing anyway. It was a delicious dream. Perhaps that is the source of my pain. :)

Frito Lay: more gluten free stuff than you can measure with the human eye

Reminder: Frito Lay has a long list of gf products! I had reported this before, but that was months ago and I am old. I am giving them their own label. :)

Gluten Attacks



















I am on the third day of pain. Last Saturday my daughter and I helped man a booth for a VBS outreach at a local child safety event. The place it was held is about a mile and a quarter away, so we walked there. It was terribly pleasant. Their was a light, but steady rain that was very refreshing and the time spent with my daughter was pure delight.

When we got to the event, people were eating assorted foods that were being offered for free. There were french fries, hot dogs, soda pop, and ice cream. I avoided all of it, figuring it was easier to do so than to have to go through the gluten inquiries (I wouldn't even consider the hot dogs and I don't drink pop; the questions would be, Is this fryer/oil now or has it ever been used to cook corn dogs, tater tots, chicken parts, etc. containing gluten in them? and Does this ice cream contain any forms whatsoever of wheat, rye, oats, or barley? These questions are a pain and the second one, in particular, usually requires the knowledge of someone in the chemistry department of the responsible company. This is why at most restaurants I just order apple juice.

As the time progressed (and the rain increased, not important to my story, but adds flavor to the day), I realized that I was having a serious sugar drop (hypoglycemia as well as gluten intolerance runs through my veins) and about that time the Schwan's man came up and offered an ice cream. I looked at it as I mentally observed the increase in shakiness and then asked the most surface question, Does it have gluten in it? He informed me that he didn't know, that the company is in the process now of searching that out. We looked at the label. No overt sources, but there were a couple of red-flag ingredients. Finally, in spite of thle anti-gluten missiles which were exploding in my brain, I decided to risk it--weighing the needs of the moment with the possible problem of the future.

And now, I am on the third day of pain. My dilemma? I don't know if it came from the ice cream or not. Before I figured out that gluten was my enemy, I would sometimes notice the pain within 20 minutes of eating, but since that time, I have found out that it can also take up to three days to cause pain. Because I was eating gluten all the time before, I realize that it could have sometimes taken that long to affect me back then.

Other possible sources? No clue. It would have to be a cross-contamination issue, but since gluten doesn't glow flourescent orange, I can't tell where it might be lurking; there are other people living in this home who do not have to heed the glutendeath warnings on the labels of life.

In the mean time, I have to ride it out. The pain is constant and awful, but I have stuff to do. I am careful what I eat, as my body isn't digesting so well during this time, and frankly - I'm not really hungry anyway. Fasting is out of the question though, I still have that nasty hypoglycemia to watch out for. Note to self: always pack gluten-free food with you.

P.S. What I want you to understand is that I am grateful to God that I experience pain when I get gluten; it makes me more careful. Many people, whose bodies know that gluten is an enemy, have no discernible symptoms when they eat it. Without the pain, they assume the food is no problem and continue to eat it. Unfortunately, the body is still damaged.

Monday, June 8, 2009

First follower!










I see this morning that my sweet friend Dori is my first follower on this blog! She isn't gluten free, but she stayed at a Holiday Inn Express last night...

Actually, she is the lady I linked to here and I am making a new: "Not Gluten Free, but I have some recipes you can use" list of links in her honor. Find it lower left.

Thursday, June 4, 2009

Recipes, recipes, don't we just love recipes?















Our eggplant-ratatouille-pie garden has its first baby green pepper! (You will need to scroll down to get to the recipe in the linked post. Keep in mind, the spacing is messed up. Try to ignore it; I am.)

Don't miss this recipe for Dairy-Free, Gluten-Free Chocolate Frozen Peppermint Delight

Also, I have a buddy who has learned what makes for a gluten free recipe because her sister-in-law can't have gluten or corn. She shares gluten death recipes on her blog, but she also notes when they are nonglutenous. I made her recipe for One Pot Basil and Tomato Angel Hair Pasta last night. I added baked chicken. It was easy and a big hit.

Wednesday, June 3, 2009

Technically difficult

Every time I check in on this blog, the spacing around photos is different. Perhaps this another of the rumored 200-ish symptoms of being gluten intolerant.

Color ME happy tonight!







Paper friend Frank linked to this wonderful blog, Smitten Kitchen, that comes out of New York. When I first clicked on it, I spent some time drooling and wishing that I wasn't gluten intolerant. Sure, THAT's productive. Then I saw this little Google search rectangle in the upper left and decided to give it a shot. Well, this woman has head of us, because the search yielded quite a few hits. I clicked on link number two and found her gluten free archive.

You just might find your next most favorite recipe in the world on this site, so get to digging! While you are looking, don't just restrict yourself to the recipes specifically labeled as gluten free, or you might miss some great and naturally gluten free recipe like her Lemon Mint Granita. Looks cool and refreshing for the coming summer heat.

Tuesday, June 2, 2009

Sleuthed Products

More FAQ's FYI:

Pam cooking spray

(This is a PDF file.)

(I have the honey-flavored in my cupboard. So glad I looked this up before I used it!)