I am asked by so many people, what blog is the greatest? What website for managing my Wheat Free Gluten free diet? What recipes are tried and true and won't make me gag?
This is the ultimate quest for myself as well, so I have paid attention to this in a big way. Cooking is one of my favorite things to do and I would embrace it as a professional if I didn't have to stand for hours over a stove or countertop. My goal is to make something truly gourmet and tasty and unique in quick time. I don't mind the stages to go through as long as it doesn't steal from my day. Below are listed the sites I am enchanted with.
http://heatherstrang.com/blog/wheat-free/ She deals with sugar free, dairy free in a good way.
http://nuchiafoods.com/recipes/Videos are great. Very informative.
http://www.elanaspantry.com/ A favorite of my San Francisco friend.
http://glutenfreegoddess.blogspot.com/
http://www.ifood.tv/network/wheat_free_cooking/recipes Videos!
http://www.thenibble.com/reviews/diet/gluten-free.asp Great Index of Gourmet recipes.
For you enthusiasts on measuring carefully:
1 Cup Wheat Flour Equals:
•Amaranth - 1 cup
•Bean Flour - 1 cup
•Corn Flour- 1 cup
•Cornmeal - ¾ cup
•Millet Flour - 1 cup
•Nuts (finely ground- almond, hazel nut)- ½ cup
•Oat Flour - 1 1/3 cup
•Potato Flour - 5/8 cup
•Potato Starch - ¾ cup
•Quinoa Flour - 1 cup
•Rice Flour (White/Brown)- 7/8 cup
•Sorghum Flour - 1 cup
•Soy Flour - ¾ cup
•Sweet Rice Flour - 7/8 cup
•Tapioca Flour/Starch - 1 cup
•Teff Flour - 7/8 cup
Read more: http://bakingdesserts.suite101.com/article.cfm/wheatfree_glutenfree_baking#ixzz0Y6iuxT6L
“Corn starch has the same “thickening power” as arrowroot, potato starch and tapioca, and you should substitute the same amount. Corn starch has twice the “thickening power” of flour, so it’s necessary to use only half as much. Example: If recipe calls for 1/4 cup of flour, use just 2 tablespoons corn starch. (Retrieved from the Argo website).”
NOODLES WITH PEANUT SAUCEServes 2
Look for gluten-free tamari soy sauce as stores such as Whole Foods. This recipe can be halved or doubled easily,
6 ounces gluten-free spaghetti
2 tablespoons chunky peanut butter
2 teaspoons Asian toasted sesame oil
2 tablespoons wheat-free tamari sauce, such as San-J Organic Tamari
1 tablespoon rice wine vinegar
1/3 cup chicken broth
1 tablespoon minced ginger root
2 garlic cloves, minced
Pinch red pepper flakes
2 tablespoons finely sliced green onions, dark green leaves discarded
Bring a large pot of salted water to a rolling boil, add the pasta, and cook, stirring occasionally, until al dente, about 7 minutes. Taste test often as brands differ.
Meanwhile, in a nonstick skillet (or a microwave), combine the peanut butter, sesame oil, soy sauce, vinegar, chicken broth, ginger, garlic and red pepper flakes. Heat very gently without boiling, and mix well — the peanut butter will melt into the sauce. Turn off the heat. Add the pasta, and toss together. Divide between 2 heated bowls, and top with the green onions.
This is from Jacqueline Mallorca, the gluten free expert. ( wrote two books )
Okay, to adopt a wheat free gluten free lifestyle, changes must be made. But change is good if the exchange is equitable in taste. It may not look like a four star bakery or eating establishment but if the taste is equal to what you close to expect of a food, then half the battle is won. Personally, the image must appeal to me. So I strive to accomplish a recipe that is worthy of a picture.
My choice of pie crust is Authentic Foods because it is made with almond flour, so delicate and tasty and great to handle and bake with. My choice of flour is Pamela's which never fails. Occasionally I will use 2/3 of the Pamela's and then some of the Authentic Foods Sweet Rice Flour ( not much ) and some sorghum flour, all added for sweetness and richness. My choice of sugar is brown rice syrup, organic agave, sometimes organic maple syrup and my new find, Z-sweet erthyritol ( Stevia ).
I have adhered to a wheat free gluten free diet for over two years now and I am conscious of how this has contributed to my overall health. I put together a mish mash of WFGF recipes in a cookbook for our patients in the office and since, have been able to take any recipe and modify it to my liking. This is the gold. To be able to create something worthy and safe for eating from the usual gourmet delicious basically sinful recipe.
My advice? To be patient with yourself. Strive to create taste you can live with and explore all the blogs and recipes that are tried and true. You may be surprised and stop feeling deprived.
