Without Wheat

I recently discovered that Irresistibles, one of the private brands sold in Metro and Food Basics stores, has a gluten-free, boxed macaroni and cheese – yes, a gluten-free “kraft dinner”.

Obviously, with being totally in love with all things mac & cheese, I had to try it out.

Sadly, it didn’t live up to my memories of actual Kraft Dinner. The white rice pasta had a strong flavour, and the powdered cheese sauce had barely any flavour at all. I was left eating a bowl of rice pasta that was orange.  Read more...

Continue Reading

I love macaroni and cheese. I love pasta, I love cheese, you put the two together and I’m in heaven.

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.  Read more...

Continue Reading