Tuesday, December 7, 2010

Good Experience

I'm still learning. I always feel weird asking a thousand questions and making special requests. I feel like I'm being a pain in the rear. It also doesn't help when I tell them I am allergic to gluten and they look at me like I have two heads. Tonight I went to Cheesecake Factory. It's not a place I went to even before I was diagnosed. I have been there a few times and always thought they were over priced and over rated. Today they proved me wrong. We told the waiter about my gluten allergy and gave him my questions. He went straight the chef and not only came back with answers, but also with suggestions of other gluten free dishes. They even offered to cook the fries in a separate fryer for me so that they would be gluten free. I guess it goes to show I shouldn't be afraid to ask questions.

Monday, November 29, 2010

Still Learning

Still learning my way around this Gluten Free diet thing. First how can you survive pot luck parties with normal eaters? I tried bringing my own food, but still got sick because it was cross contaminated by others. Do you have to go as far as bringing your own prefixed plate for yourself and only eating that? I believe it was my dad who said you should treat your food like you would treat your drink at a party and never let it out of your sight. Which is probably a very good idea, except when your food is a bowl of pasta salad you are sharing with the group and someone puts contaminated pasta salad back in the bowl as you watch then what do you do when your choices of food are even further limited?

Another thing I'm still researching and learning about is soy. My Aunt insists that soy is not gluten free and I have also spoke to some other people who have said soy lechin effects people with celiac disease the same why gluten does. In my research I found pages that said, soy is soy and not gluten and is safe to eat and that people may have a separate allergy to gluten. Not sure what to believe, so far soy seems to be OK for me.

The last thing is an excellent product find. Whole Foods has awesome GF cupcakes, they taste like the real thing. I suggest leaving them in the freezer till you are ready to eat them, they seemed to dry out pretty fast. So good. Also Ruby Tuesdays has a GF menu. You have to ask for it. It is basically a list of their regular menu items that already are or can be made GF and how to order them so they are GF.

Saturday, November 13, 2010

Sweets, Baking and Bindging

I have been on a cooking/baking bindge lately. Not sure if it's stress, bordem or just frustration that I can't have the real thing and I feel like I have to make it myself. Being one for scratch cooking I feel like I'm cheating using box mixes, but there are so many fours and flour mixtures out there I have no idea what to use and what works for what and where to start. So for now maybe I'll still to the boxes.

Here is my review of the things I've tried the past few days...

Better Crocker Yellow Cake mix: I used applesauce instead of oil and it came out really good. I also used almond extract instead of vanilla. Oh and I tried to make my own frosting with butter, milk and powdered sugar, it came out very sweet, so I thought maybe I could try adding some rice flour as a thickener to lessen the amount of sugar, ummmm bad Idea it ended up kind of gritty and gross. I still need to experiment and find a good butter cream frosting recipe.

Amy's Gluten Free Mac and Cheese: Was very yummy!! much like the Kraft kind, make sure not to over cook the pasta.

Sage Stuffing: I don't remember the brand and tossed the bag, but I got it at Whole Foods. I added sausage, sauteed onion, carrots and celery, thyme, rosemary and some other spices and chicken stock. It turned out pretty good, I think I will use it again for Thanksgiving.

Wednesday, November 10, 2010

Betty Crocker GF Yellow Cake Mix

Just tried Betty Crocker GF Yellow Cake Mix and it was pretty good. I made cup cakes instead of cake. They rose very nicely, when I checked them to see if they were done seemed thick, however when I tasted a warm one, it had a really good texture. I used apple sauce instead of butter and almond extract instead of vanilla extract just for a fun flavor and because I can never seem to follow the directions completely. They turned out good, not too sweet and they don't seem to have the GF Grit.


Side story: GF Grit,
My boyfriend tasted the Trader Joe's Gluten Free Snicker Doodle and said it was really good, but he could tell it was GF. And I asked if it was the Gritty texture that gave it away and he said yes. That would be the GF Grit.

My first post

This is my first post. In this blog I plan to share my journey to relearn life around my new restrictions. Yeah I still want to cry when I see a piece of cake I can't eat, but this blog and my whole life now needs to be about how I get over it. How I learn to make my own cake I can eat and how it may have failed the first time, but eventually how I learn to make the cake that's even better than the one filled with gluten. Yeah, I haven't really experimented with cake yet, but I have to say the Better Crocker Brownies are fabulous (tip use apple sauce instead of oil) and I just bought the cake mix to try. I also want to share my experiences in eating out, since I know how hard it is to find good places that don't look at you like you have two heads when you tell them you have a gluten allergy and start asking a zillion questions about what is in their food. Basically this will just be me venting and sharing my experiences and maybe I can help some others like me in the process.