Yes, I've decided to go the ever-popular "gluten-free" route for the next week. I don't want to bore (or disgust) you with my reasons, but I've been advised that if gluten is my problem, I'll know it within a week of being g-free.
Seeing that I rate "cookies" as my second-favorite food on all the earth (right under ice-cream, the reigning king), the task of cutting all wheat and wheat-related products from my diet presents its challenges. Honestly, though, I'm faring pretty well. I'm entering day 4 and feeling good. I eat a lot of fruit, homemade granola (thank heaven above that oats don't contain gluten because I love me some granola), and eggs.
That being said, I am getting a little bored with the current menu and was hoping that some of you might be able to help me out with some fun, jazzy, gluten-free recipes. If you don't even know what gluten is, well, then just consider yourself exempt from this assignment; we'll catch you the next time around. But for all you gluten savvy folks, I'd love some new ideas!
Hey Mai - I have a good friend here in NOVA who has to do a gluten free diet for her son. Let me get her input :)
ReplyDeleteFYI- be sure to get gluten free oats. Oats themselves do not contain gluten, but they are often grown near wheat and therefore can be contaminated. I know lots about gluten free diet, so let me know if u have questions!
ReplyDeleteLeez, thanks so much for checking with your friend--I really appreciate it! Kristen, thanks for the heads up about oats. I had actually read that so I'm on the lookout of "acceptable" oatmeal. I will probably be relying on your expertise quite a bit through all of this! Thanks so much!
ReplyDeleteI'm not gluten-free myself, but when we have friends over who are me make a clafoutis. It is easy, you can use any fruit you like, and it's so delicious that you'll still have to fight off us gluten-eaters. We use recipes from La Tartine Gourmande, whom I noticed also has a gluten-free section on her site. http://www.latartinegourmande.com/index.php?s=clafoutis
ReplyDelete(um, forgive me for going straight for the dessert option...)
shoot. "we make a clafoutis," that should have said. i'm still working on my morning coffee, obviously.
ReplyDeleteHmm. I tried to comment yesterday, but I don't see it here. Waiting for approval, or user error??
ReplyDeleteAnyway. We are not gluten free, but when we have friends visit who are, we always make a clafoutis. It is easy, you can choose any sort of fruit (and maybe bourbon!) to add, and it is so delicious that it can't possibly be kept away from gluten-eaters.
We use La Tartine Gourmande's recipe as a starting point, and now that I look at her site I see she has a gluten-free section. You have to look. If nothing else, her photography is stunning!
http://www.latartinegourmande.com/2006/09/08/lessentiel-du-clafoutis-aux-quetsches-all-you-need-to-make-a-plum-clafoutis/
Melanie, thanks so much for the heads up about her blog-WOW! She had some great recipes on there that I'm very excited to try out. I will most definitely take your recommendation of the clafoutis. Thanks so much for your help!
ReplyDeleteI have a G-free cookbook I could loan to ya :) for the duration. I live about a mile East of Gap. Id be happy to share it!
ReplyDeleteMartha, thanks so much for the offer, but I am suddenly inundated with all kinds of gluten-free recipes so I think I'm going to pace myself and decline your offer for the moment. But I may be looking you up in the near future if boredom begins to creep back into my menu. Thanks again for you help!
ReplyDeleteMaile, you won't be sorry, about the clafoutis OR Tartine Gourmande. I don't cook much, but have been reading her blog for probably five years, now, because I love it so! Also, the directions for the clafoutis generally say to arrange the fruit very prettily in the ramekin before pouring in the custard. But once you pour in the custard, all the fruit floats to the top and rearranges itself, and I always become terribly flustered. If this happens to you, don't worry about it. They always come out beautifully in the end, no matter what. Oh, and we've made little ramekins and one large ramekin and everything in between, and they always cook up the same with no adjustments needed to the recipe. It really is a very easy recipe!
ReplyDelete