The Bread Reality

I just have not yet found a GF bread to make me really happy yet besides Udi's Bread. I love it's texture, and it reminds me of the Italian bread of my central MA youth. It doen't taste gluten free. It just tastes ike bread. Unfortunately, it costs $6.00 a loaf. The frugal east coaster in me is fighting with my voluptuous Leo moon nature of taste and textures. I just can't do it since the guy has started eating GF at home by his own volition. An Udi's loaf would last me a week or more...with the guy eating it too, we're looking at $12.00 a week on bread alone. Can't do it Captain. I ordered a case of Gluten Free Pantry's Favorite Sandwich Bread. I love it for the first day then it becomes to me; a heavy, sweet, prone to crumble mass. I have the perfect ratio of water to milk and oil, not butter down with that for maximum enjoyment, and the guy still eats it crumbles and all... but I still have more bread crumbs in my freezer than I'll admit here.

Since I enjoyed Bob's Red Mill Pizza Crust Mix, I baked a loaf of their Wonderful White Bread last night. GACK. I am so disheartened by the experience that I'm contemplating looking into possibly buying a deep freezer and Udi's Bread in bulk after all. First. I must say...I did not like the 'beany' aftertaste of the pizza crust. But topped with tasty sauce, it was amazing. I was very excited to try the bread hoping the beany taste would be toned down somehow. When a gorgeous loaf came out an hour after an easy mix and rise, I was beyond myself. It was slightly misshapen but beautiful. I let it cool then sliced a sample. The bread had that glutenous flexibility, and a golden brown crust. Looking at the developed bubbles in the bread....I thought I was looking at a sourdough from San Francisco.

Then I brought it to my nose for a sniff. It smelled, bad. For science sake, I spread some unsalted butter and some Celtic sea salt on it and took a bite anyway. If I had just not made it myself...no one could tell me by texture alone that this bread was GF. It chewed like a rustic Italian, or a good 'farmer's' loaf...but the off flavor overpowered it for me. I was near tears. Honestly. Why can't there be a chewy, easy to make bread that tastes as real as Udi's but has the heart and texture of a rustic bread? 

I think this bread experiment has lead me to where I wasn't sure if I should go yet; it's time to start making my own mixes. I need to play with ratios, different flours, gums...and create my perfect loaf. I may add some bean flour to it, but it sure won't be the first ingredient. Many people love the bread and the bean taste...I'm just not one of them.

For The Love of Pizza

While I am adapting pretty darn well to this whole 'gluten free life' thing, there are a few soft spots. PIZZA... being a pretty frequent player in my pre GF menu rotations is one, and I miss it. Now I don't know where you grew up but I grew up in New England. You might think lobsters...I think Greek style or Italian style. There is either a Dunkin' Doughnuts, a CVS, or a pizza place on every corner within a hundred mile radius. Sometimes it's a pizza place on one half of the building and a DD on the other. Honestly.

I have found 2 pizza places here in desert land that I will even consider eating. One has the best sauce, one has the best crust. I have not been as pizza happy since I've been here because of this but it's still a quick fix meal or a phone call away. Or...it was. There is a pizza place here that serves gluten free pizza. It's pretty pricey and if the hubby and I are going to spend $50.00 on dinner...there should be sushi or prime aged meat involved.

I have tried 2 other mixes, and 3 frozen gluten free pizza crusts. The only one worth eating in my opinion in the freezer department is, Amy's Rice Crust Cheese Pizza. I like it's mild flavor but I can not for the life of me call it a pizza. Where's the chew? Where's the fold-ability? The other mixes? Grainy, crunchy crust, "off tastes", and general grossness abound. Bland cracker style pizza? No. Sigh. I'm still not quite ready to waste money mixing my own GF mixes yet, so I set off on a Internet search for the best pizza crust. Hours of research concluded that a thin, yet chewy, NY style pizza...that was also gluten free, was pretty hard to come by. Hummm....Amazon? Top Seller list. Reviews. Found OTHER people were looking for a GF East Coast style pizza too. Top Seller? Bob's Red Mill Gluten Free Whole Grain Pizza Crust Mix.

Bob's? Really? Found in grocery stores all over the country Bob's? Yep. I went out and picked up a package today. It cost $4.99 and makes 2 large 14-16 inch pizzas per package. I could also see making 6-8 single serve pizzas and freezing them for later use, or as a pizza party servings. Simple directions, and a quick rise later there I was with a glob of sticky dough that did not want to spread on to the pizza pan. I wet my hands and figured out quick that the extra water allowed me to smooth and shape the dough like clay or plaster. I knew it was going to be par baked, so I liberally applied the water and just went for it.

Par baking went well. I then topped it with a quick homemade super garlic pizza sauce, a 4 cheese Italian blend, black olives, mushrooms, some pepperoni, and more fresh garlic. I checked at at 10 minutes and it looked promising. I let it bake another 3 minutes until the cheese was starting to brown. I slipped it on to an upside down pizza pan and let it cool for a few minutes before slicing. I picked it up and the first thing I noticed was I could FOLD the slice (see pic above). There was ZERO crumbling. Then the first bite...and the CHEW...was there. It reminded my guy of a cross between a pizza chain in MA called Papa Gino's and one called, Golden Pizza.

The cons? Yes. There was ONE. The lip of un-topped crust that forms the pizza was kind of beany and gross tasting. The beany taste comes from bean flour in the mix. Since it's probably responsible for that chew, I'll deal with it. The dog enjoyed it tonight but the next time I make it I'm adding garlic and Italian seasoning to the dry mix. My guy didn't notice it but my pallet is amplified times 100. I can taste the difference between brands of salt, bottled water, oils, butter, etc.

I'm also thinking of making a CT style rectangular pizza. With it's square cuts, it naturally has minimal crust. The main crust of tonight's pizza, topped with all of the goodness... was PERFECT. I have an inflated dough ball in the 'fridge, waiting for Buffalo Chicken Pizza tomorrow night. Reviews say you can keep a stored dough ball for 3-5 days. Pretty neat.

I ordered a case from Amazon tonight. I subscribed to a regular shipping schedule and saved more than 1/2 the retail cost plus free shipping whenever I buy it, just like the bread mix and multi-purpose baking mix I buy.

There will be pizza...

Snacks!

I don't know about you...but I am a fan of small snacks throughout the day, not 3 big meals. I eat a larger dinner simply because it's the one meal I share with my hubby. I like odd things throughout the day; leftovers, pasta with scrambled eggs, fish, olives, smoked meat, cheeses, and nuts. I'll eat some grits, or cream of rice every now and again, and occasionally...juice from the contents of my produce bin.

Cereal? In the morning? Not me. I love it at night. I'm hooked on Greek yogurt too. Not a night has gone by in weeks without some plain yogurt with whatever yummy thing I have hanging around, mixed in. Last night it was apricot jam, tonight was honey and walnuts.

I know now that I have low blood sugar. It's better for me to eat the way I do... by listening to my body. Pretty neat huh? These are a few of my favorite gluten free things:

Popcorn

Greek Style yogurt

Coconut milk yogurt

Coconut milk ice 'cream'

Almond milks

Dark chocolate

Dried apricots

Dried cherries

Dried coconut

Dried apple

Dates

Figs, dried and fresh

Nuts

Nut Butters

Cheese...all of it; cream, sticks, feta, cheddar, cottage, brie, Gouda...and on and on.

Pepperoni

Cold meatloaf

Jerky

Sausages

Eggs, all styles

Olives...yum.

Smoked, pickled, canned, frozen and fresh fish

Tamales

Nori rolls

Young green coconuts

Stone fruit

Clementines

Grapes

Melons

Pineapples

Avocados

Fennel

Grape Tomatoes

Kind Bars

Lara Bars "Cherry Pie"

Glutino Bagels

Mary's Gone Crackers Sea Salt Sticks and Twigs

Mary's Gone Crackers; Crackers

Cherrybrook Kitchen's Vanilla Graham Cookies

Trader Joe's Baked Cheese Crunchies

Sea Salt and Black Pepper Kettle Chips

Lundberg Farms Rice Cakes; honey-no nut

Lundberg Farms Rice Chips; seaweed seasame

Happy New Year!

The flare up is starting to recede...not enough to attend a party or concert, but enough to get out of the house for dinner and a movie.

Looking through our choices for gluten free dining I realized that allot of foods I assumed WERE gluten free...are NOT.

Glad I called the rib joint first...their rub contains wheat flour! A 1/2 a rack later and I'd be sick tonight. I then called the steakhouse...better results but no tables. I tried our favorite Indian place and was met with utter confusion and a hang up. Then our Thai place...who would not check if their soy and fish sauces contained wheat. I'd love to go for sushi but the hubby would rather eat his own socks before that. Did some more research and found some chain restaurants with gluten free menus. To tell ya' the truth though...I'd rather eat MY socks then go to Applebee's. Sorry...yuck, so it looks like a quick In and Out lettuce wrapped burger dinner before going to see 2012.

Which brought me to looking into dining cards that fit my tastes in food. They are written in the native tongue of the cooks I'm missing and are written in a culturally respectful manner...something we don't think of when asking, and probably why the Indian place hung up on me.

I found these cards...available in dozens of languages: www.celiactravel.com/restaurant-cards.html

I now have several in English, one for the Thai place, one for the Indian place, Mexican food, Cantonese and Mandarin dialects of Chinese, Korean, Vietnamese, and Greek.

With food being cooked by someone else confirmed...then went the calls to the theaters. Anyone who knows me...knows I am a popcorn fanatic. I don't care how hydrogenated the 'butter' topping is...I must have a small popcorn w/ butter at the movies. Today I confirmed that at least in my city; AMC, Century, and Harkins movies theater's popcorn and topping IS gluten free. Manager told me to check with each theater, in each town....but these 3 are gluten free as of now.

Have fun and BE SAFE tonight! Happy 2010!

Flare Up: Menu Interruptus

Ugg. I really did way too much for one person in the last 7 days...like many others I bet. I was in turn rewarded with a horrific Fibro flare up this morning...just 12 hours after the last guest left. I knew it was coming yesterday because I was in Wonder Woman- super human mode. It's almost as though my body knows and prepares me by giving me an energy burst of unbelievable proportions before the inflammatory hormones starts cascading.

I am so very thankful to have made a huge dinner last night for my company. I made whole chicken, simmered in adobo, garlic, onions, diced tomatoes, and green chiles...then shredded it for tacos. I also made seasoned ground turkey, and rice and beans. My hubby finished the last of the ground turkey with some tortillas, and I put the rest of the leftovers in a soup, using the broth from the chicken. Viola...Mexican Chicken and Rice Soup.

I will not be posting a menu this week since I have no idea when the flare up will end. I may just be living off of the soup...until I take the ham bone out of the freezer for THAT soup. Enjoy your week, the feeling of relief that the holiday's are over, and get ready for 2010.

I plan on more recipes in the New Year, organizing for the book, and maybe, just maybe...putting my 38 year old butt... back in college.

Merry Christmas!

Good night Christmas. Whew! Where did it go?

Last night's dinner was beautiful, and my careful planning and timing really helped. I made a LOVELY cheesecake...perfect, not even a crack. I didn't end up with time to make graham crackers so I used a box of crushed Cherrybrook Kitchen's Vanilla Graham Cookies, mixed with butter for my my crust.

After dinner, with plenty of time for church service, my daughter and I headed off. I was surprised to find I still have some night blindness issues. We made it 2 blocks before we headed home...frustrated and disappointed. The kid can't yet drive a standard...we had no choice. All I could see were lights...no lanes, no vehicles. Scary.

Came home and remembered we lived 1 block from our local Christmas village neighborhood and it's Festival of Light's. The 3 of us took a slow, 2 hour, chilly walk through a large neighborhood, completely decked out in lights. Mule and horse drawn wagons and carriages clopped by us. One wagon was full of a church choir singing carols. It was perfect; simple, traditional, free, and a 3 minute walk from the blazing wood stove at home. Came home and had yet another slice of cheesecake while we watched Star Wars.

This morning the guy dropped the MIL at the airport and came home with giant, hot lattes. We exchanged our gifts with the kid. She was very happy with her white chocolate-candy cane bark, handmade peppermint patties, and inspirational calender. Hubby loved his peanut brittle and stainless steel thermos I bought months ago and had tucked away. He met an artist last week and had purchased 2 Grateful Dead inspired prints for me. I was touched and very surprised. The rest day flew by, mostly in pajamas, mostly in front of the TV watching A Christmas Story. Had a lazy brunch...everyone just ate what they wanted. I got inspired and made Peanut Butter Blossom cookies a few hours ago, and the kid got to take the warm cookies home with her.... along with her 1/2 gallon yogurt container of leftovers.

Now...it's just me and the quiet peace of an empty house. Another Christmas has passed. This year it was enough just to feel well enough to take part in it. The last 2 years have been dominated by the 'unknown illness' aka gluten intolerance. I feel so blessed and thankful to be given this gift of a life worth living. All I have to do is keep doing what I'm doing and I WILL continue to feel better. The last few months have shown me that. I'm excited to step into the New Year and see what it brings.

Peace and good will to all, and to all a goodnight.

Time lines and lists: how to make the most of your holiday dinner.

Realized today that I had to change my entire game plan I had written out for the holiday meal. I still had my map, as we call it in the catering biz, written out for a big Christmas Day dinner. Since the day and time of the dinner has changed, so has my map. Writing out your plan of attack illuminates missing ingredients, time issues, and what you can do ahead. I still have to make one more quick trip to the market for 3 missing items and I am going to bravely do so tomorrow so ALL last minute items will be picked up in one swoop.

This is my new Christmas Eve dinner map. Yep, it is allot of work. If you've never written one, you may be surprised how much energy and time you actually spend on ONE meal. And yes, they are written proof you have earned the next day off from dishes.

WEDNESDAY AM

LAST STORE TRIP: Pick up fresh produce and any other last minute items

Make graham crackers for cheesecake crust

CLEAN HOUSE AND FRONT ENTRANCE
Stock bathroom w/ tp, fresh hand soap, hand towels

WEDNESDAY PM

Make cheesecake and store in 'fridge

Make gingerbread and store wrapped tightly on counter

Roast and store unpeeled beets

Par boil and peel pearl onions, store

Trim green beans, store

Slice cheeses for cheese platter

CLEAN KITCHEN

THURSDAY (DINNER AT 5:00 PM)

AM Set table

Make cookies to bring to church

CLEAN KITCHEN

2:00 pm

Prep ham and put in 275 oven.

Peel, chop, and steam sweet potatoes: whip with butter and some brown sugar and place in casserole pan; set aside

Peel cold roasted beets. Mix up a sherry vinegar, ginger, orange dressing and toss beets to coat. Cover beets with plastic wrap, set aside.

DO DISHES/CLEAN KITCHEN

Take out garbage/compost

3:30pm
Turn on holiday music

Set up beverage station

Set out cheese platter

Turn on indoor and outdoor holiday lights


3:45 pm 
Ice beverage station
Guests arrive

4:00pm

Put sweet potato casserole in oven.

Make a rice flour roux

Place condiments on the table
Clean kitchen counter
Fill dish tub

4: 30 pm
Take ham out; keep warm loosely covered with foil.

Put rolls in oven

Steam green beans

Add milk to roux, and whisk to thicken. Add baby peas and the par cooked pearl onions and let heat up on medium low.

Take sweet potatoes and rolls out of the oven

Slice ham

Light candles

5:00 pm 
DINNER