This was sent to me the other day on Twitter, and I found it too hilarious not to share.
I’m just gonna put this out there: I hate rice crackers. I mean, ick. They’re almost flavourless, except what flavour they do have is salty and bland and weird. So I when I first went gluten-free I tried a few brands and then promptly decided to eat corn chips for the rest of my life.
Well, last week at the grocery store, I came across Mary’s Organic Crackers. And I have to admit, they weren’t bad. I bought the Original flavour, but my store also carried Herb. They are organic, Kosher, Vegan, dairy-free, wheat-free, gluten-free and manufactured in a nut-free facility. Whew!
I’d always made mac & cheese the traditional way, starting with a roux, adding milk, then cheese, then baking it. But once I stopped eating gluten, I had to modify that basic recipe. Which meant playing with flours. Which I don’t like to do.
I tried cornstarch, and it just didn’t work. I tried brown rice flour, which worked but tasted too nutty. I tried 17 million combinations of brown rice flour and various starches. They all tasted too nutty. It was about time to find a new flour, when I came across this recipe.
I’m not a from-scratch baker. I prefer my baking to come from a box, where all I have to do is add milk and eggs, and maybe oil. But since going gluten-free, I’ve been wary of trying packaged baking mixes. I know my chocolate cake turned out well, but I just expect that it’s going to bad. And that I wasted a lot of money. But when my local Bulk Barn was selling all El Peto products for 40% off, I grabbed a box of pancake mix and gave’r a try.
I was pleasantly surprised! They tasted like pancakes! And no weird mouth-feel!
This weekend, the Gluten Intolerance Group and Pamela’s Products are trying to spread the word about gluten intolerances by sponsoring the Gluten Free Weekend Challenge. This, of course, corresponds with possibly the best Canadian holiday weekend, “May Two-Four” as it is lovingly called (or “May Long” if you live out west).
The deal is to pledge (no money, just your word) to spend the entire weekend eating gluten-free, and they’ve provided a series of recipes so you, you know, don’t starve. Some of them use Pamela’s all purpose flour/baking mix, and I do not know if you can get that here, but not all of the recipes do. And some look down-right tasty.
Apologies: This post has been written for weeks. Like, since the day after Easter. But I’ve been busy…selling a house, buying a house, traveling from work. And it never got published. Oops. So, here it is, rather delayed and barely relevant.
Easter weekend has just passed, and I got together with my extended family for dinner. Unlike my last family dinner at Thanksgiving, I was actually able to enjoy all the sides! Everyone tried out some new recipes this year, and none of them included gluten.
As well, my mom brought me a little treat to have for desert while everyone else had custard tarts – some gluten-free gingerbread cookies!
For those with food allergies who like to travel, conversion with restaurant servers in unfamiliar languages can be a challenge. Allerglobel hopes to alleviate that a bit by creating food allergy cards in a language of your choice to carry with you. How brilliant is that?
Simply check off the allergies you have, choose the language you want to have the cards in, download & print, and voila!
The New York Times recently published an article that touches on some things I’ve been thinking about lately. In The Overlooked Diagnosis of Celiac Disease, Carolyn Sayre discusses how long it often takes to get a confirmed diagnosis, and how many people are likely going undiagnosed.
One in every 133 Americans has celiac disease; 10 years ago it was thought to affect one in every 10,000 people in the United States… It takes the average patient 10 years to receive a diagnosis.
How do you manage to eat gluten-free while you’re travelling? How about when travelling in a different country?
Last week I was in Las Vegas for an internet marketing conference. I know, the US is so close it’s hard to think of it as a different country, but once you cross the border food can be very different.
So how do you deal with it? Travel usually means lots of eating out. And eating at places that you aren’t familiar with. And at unpredictable times, so if you need a snack you can’t just pop into the closest coffee shop and grab a muffin. So what do you do?
Since being diagnosed with a gluten intollerance, Swiss Chalet has become my go-to restuarant. It’s familiar, it’s comfortable, and I know I can always get something to eat there. And who doesn’t love chicken?
(Also, the chalet sauce has super, magic healing abilities, but that’s another story.)
When ordering from their site tonight, I discovered a link at the bottom to an allergen guide. Really? They have one? Oh yes, AND it has wheat/gluten listed on it. Here’s a summary of what you can have:
Garden Salad, Greek Salad.