Tuesday, May 20, 2008

Little Tips

  • Focus on the many, many foods that you CAN have, and remember that fruits and vegetables grew naturally for a reason
  • Still have a hinkering for something glutenated? Almost everything can be transformed into a healthier, gluten free version
  • Feeling a little down at first? It is only natural on the journey of discovering a whole new way of life. Our worlds are unfortunately centered around eating, and when every aspect of that is "altered", it takes some time to adjust. Dana Korn and Bette Hagman were my first inspirations, followed by Shauna's and Karina's blogs. Their constant positive outlook and delicious-looking pictures help me get through a discouraging day in the gluten world.
  • A wise quote that appealed to me in reference to comparing baking with gluten vs. without gluten..."you cannot make an apple pie out of a different fruit, and then be surprised that it does not come out tasting like apple pie"
  • Give your tastebuds a good few weeks before trying any gf bread, bake good, etc. The transition will be so much easier than you think when you're not comparing. Karina couldn't have said it better, and I found out the hard way that she was right (especially with pizza)...and on this same note, maybe postpone sharing these new food samples with friends and families until you have mastered a recipe. Hearing negative feedback on something you created after hunting down the ingredients, spilling the ingredients and then have those ingredients come together and stick to you, only to come out s0-s0, does not help matters. Plus, if they are picky, the same taste testers may not be so eager to try something next time that is actually really good. Any hesitancy could only create some frustration on your part without them meaning to.
  • If not for the Trader Joe's Cheetos, I would be starving somewhere. These are a great junk food option to take to work, travel with, or just munch as a small snack.
  • I use buttermilk in place of the yeast and warm water combo, usually 2 cups buttermilk per 1 and 1/4 c warm water and yeast
  • add seltzer water to moisten and lighten a baked good
  • replace a teaspoon of flour with that amount of flax seeds for added fiber
  • replace another spoonful or two of flour with new quinoa, millet or teff flour for more protein and fiber
  • use honey, agave or maple syrup in place of sugar, not in exact measurements though (specifics will be added later...)
  • replace half of fat with avocado
  • garbanzo beans = bad flavor!
  • so far, yogurt butter works just fine
  • use cornmeal under the raw pizza dough to prevent sticking (plus, the bottom looks just like the bottom of delivery pizzas. hey, whatever works right?)
  • handle raw dough with wet or oiled hands to make life MUCH easier and so much less frustrating
  • use an egg wash (egg whites mixed together w/water) and then that topping added into them) to paint on toppings such as seeds onto a bagel
  • invest in quality pans!
  • Bob's Red Mill has come through in the cornbread mix! I did not like their all purpose flour, possibly because of the garbanzo beans in it
  • 365 Brand has a great pancake/waffle mix, perfect brownie mix but not-so-good white sandwich mix and just ok cornbread mix
  • Using the 365 pancake/waffle mix with a waffle maker will satisfy any craving for restaurant style belgian waffles! Add fresh fruit, maple syrup and maybe even a sprinkle of powdered sugar for complete breakfast bliss. (Be sure to apply enough oil or Pam to waffle maker beforehand)
  • Homemade smoothies cure my stomach ailments after an accidental ingestion of a gluten meal. The coolness and sweetness of this treat also satisfies both the dessert and the drink longing, especially on a warm day. Always use a scoop of protein powder to sustain fulfillment and add extra protein, fiber and nutrients.
  • So far, all restaurant bbq sauces (and fries) have gluten in them. It is much safer to purchase the store bought gf ones, or make them yourself, and inconspicuously, bring them into the restaurant if you want. This keeps my cravings at bay for those foods when everyone else (or so it seems) are happily munching away. (Another reminder: we do not see the negative after-effects that some of our unsuspecting fellow restaurant goers may feel after a glutenated meal).
  • Use Sorghum flour, and try Sweet rice flour

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