Can we please stop already with the criticism what other people are eating? It’s old and tired, and you’re making me feel old and tired just having to explain this shit. This is about that meme you posted today, the one that says something derogatory about those of us who can’t or won’t eat gluten, dairy, or (insert other potential irritants and allergens and whatever people don’t want to eat for whatever reasons they have because they’re entitled to make that choice).
Some of my pals have been asking for this for a while, so here goes my (not comprehensive) attempt at a gluten-free shopping list.
The great thing about going gluten-free is that you’re going to naturally gravitate toward eating fewer processed foods because (a) there’s less selection of processed gf food that doesn’t cost the equivalent of your firstborn child, and (b) because it’s easier just to eat whole foods than it is to labor over long, complicated labels trying to figure out if any of those twenty-character-long words are gluten in disguise.
I’ve been engaged in quite a few conversations about food and health lately. The DJ Tytron and I have somewhat persnickety dietary needs — some out of necessity, such as the complete omittance of gluten; some, simply because we feel better when we eat some things versus other things. The list is flexible. I’ve been asked a lot if we “do” Paleo, or if we “do” other diets. Continue reading
I don’t trust gluten-free menus at chain restaurants that serve non-GF food. It’s a suspicion that may be unfounded, considering that, until now, I’ve had no previous instances of being served gluten-contaminated food. Most restaurants still don’t have a gluten-free menu, and I’ve learned which dishes are generally safe, and those that might possibly contain trace amounts of gluten. If I eat out I do my best to stay away from anything even remotely suspect and make sure to carry my little bottle of GF soy sauce in my purse when we go to sushi. Because that’s how I roll. (Get it? ROLL? SUSHI? ha. HA. haha.)
In my continued quest to convert every recipe on the planet to gluten-free so there can be non-stop face-stuffing, I give you….
- 2 c mashed russet potatoes (about 2 lbs raw)
- 3/4 c gluten free flour blend + 1/4 more for flouring your work surface
- 3/4 tsp xanthan gum
- 1 egg + 1 yolk
- 1 tsp salt
- 1/4 c water (for sprinkling on dough)
A friend of mine recently came to me with a cupcake request: she needed to make them to take to school for her son’s birthday, and there were a couple kids in the class with dietary restrictions, namely vegan and gluten-free. The cupcakes were a hit, and some of the parents requested the recipe.
I’ve been so busy lately that I have a back-log of recipe requests that I need to post. Just so you all know, I am soon going to move all my recipes and gluten-free stuff over to my upcoming quietsprout.com site that is in the process of being built. All business-y stuff will move to parachuteball.com, and this blog will be left blessedly alone so I can post my ponderings, my “real” journal, that only grandparents and certain masochistic, bored friends care to read. As it should be.
In the meantime, I need to get some material up that I have promised to various folks. (a) My super-simple gluten-free, vegan cake recipe, and (b) a gluten-free potato gnocchi recipe that a pal just requested (upcoming posts). As always, please feel free to comment with questions.