Monday, February 21, 2011


Yeah, I like pizza like anyone else, but I have never been a big fanatic. I'd have a piece occasionally usually at a party when it was offered although were I work it tends to be offered a lot,  but since I went on Weight Watchers I never really craved pizza except on rare occasions. The one pizza that I did crave (mainly before Weight Watchers when I could do pretty good damage to a medium pizza by myself) was Pizza Hut Meat lovers pan pizza. So when I was diagnosed with Celiac, pizza wasn't one of the foods I cried over not being able to eat. Yeah I would miss it a little but it wasn't a big deal. It did make me a little sad that I would not be able to have the Meat lover's Pizza at Pizza Hut but I would get over it, no big deal. Well the other night we (my boyfriend and I) discovered the best GF Pizza at fresh Brothers Pizza. We ordered the Miller Pizza Special off their GF menu. It was the equivalent of Pizza Hut Meat Lovers Pizza with sausage, pepperoni, bacon, ground beef and ham and OMG was it good. Fresh Brothers says that they talk to their suppliers and all of them verify that each ingredient is gluten free, however even though they are careful in making their food they cannot guarantee there is no cross contamination. But as the nutritionist said anytime you eat out you are taking a chance and risking cross contamination.  Anyway the pizza was excellent and did not make me sick after that I will not miss pizza with gluten at all.

Saturday, February 12, 2011

Playing with food

I like to refer to my cooking as playing with food. Sometimes I'm not sure I would call what I cooking. I have a habit of not really following recipes but using them  more as a guide (sometimes very loosely). But I do like to look for new cook books and new recipes that inspire me. Today I discovered a new cookbook, The Cake Doctor Bakes Gluten-Free by Anne Byrn. I had never heard of the book till the other day when I found out there was a book signing and the author was going to talk about cooking gluten free. I had some time so I went to check it out. I was pretty impressed with the author, Anne Byrn and was inspired by what she had to say. All her other books are recipes containing gluten. Her readers had been asking her for a gluten free version for awhile. When she saw that Betty Crocker had a GF cake mix that was more or less pretty much accessible to all, she decided it was time to do a GF book. She said she had tried to make GF cakes from scratch and found just as I have that there are too many flours that cost way too much money involved in making a GF cake. She thought that starting with a GF mix was easier and more or less more cost effective (I paid 4.99 for the box today ugg) although the GF box mixes also only produced one layer cakes which she remedied in her book.
I thought the book and the whole concept behind the book was great. Maybe I watch too many cooking shows and have become too big a cooking snob, but I always thought using a box mix was cheating. Now that I have to cook gluten free, until I get rich and can afford to buy all those expensive flours and learn how to use them I'm pretty much stuck with using a box mix. But not knowing enough about GF baking and what to use when because every flour has different consistency and does a different thing, it's easier to use a box mix. I really like this book because it has a large variety of cakes, cookies, brownies and bars all using a box mix making it easier for someone who is just starting to bake GF.
Right now I am attempting to make GF snicker doodles from the book. Of course I didn't follow the directions and didn't use real butter or eggs (that Weight watcher in me never dies always trying to cut the fat) so the first batch came out like a giant pancake. So I added rice flour to the second batch and it was a little better and then I added a little more rice flour to the third batch and that might be too much. Oh well cooking to me is like trial and error and sometimes I just feel like I'm playing with my food and trying to see what works.

Wednesday, February 2, 2011

GF Mac and Cheese for one

Ok so it's been a busy and tough week and it's only Wednesday. So I had to make myself some comfort food and I think I did pretty good if I say so myself. So I will share my recipe. I do have to give credit where credit is due though. The recipe was definitely inspired by a gluten full mac and cheese recipe from Hungry Girl.

GF Mac and Cheese for one

1 mini baby bell cheddar cheese
1 wedge Laughing cow light Swiss cheese
1/2 cup dry small quinoa and corn shells (or other GF pasta)
1 TBSP Brummel and Brown spread

Salt pasta water to taste and cook pasta to aldente. Drain pasta and save some pasta water for sauce. Leave a small about of water in the pan. Return to low burner. Add all cheese and butter, pasta.and about 3 to 4 table spoons pasta water. Mix together until cheese is melted. Add pasta water as needed to get sauce to desired thickness. If sauce is too thin let the water boil let stand a few minutes, watching and stirring as needed.