No wheat, corn, egg, or potato. For two weeks. I did slip up twice, accidentally cooking with cornstarch and drinking 7-Up (which has corn syrup in it) but, WHEW…I’m glad that’s over!
Here’s some of what I ate:
- Oven BBQ Ribs, and Macaroni & Cheese with Spicy Coleslaw.
I used gluten-free pasta, gluten-free cheese and flour for the “mac”, and oil & vinegar (instead of mayo) in the slaw.
Recipe to come on these awesome ribs…See the recipe for the ribs here.
- Fried Rice with Turkey Bacon. I really wish I had written this recipe down. It was delicious! I do remember using gluten-free soy sauce. San-J, Tamari. I’ve been using this brand to cook with long before this diet. San-J is definitely a favorite of mine, as it doesn’t contain as much salt as most soy sauce brands, and has no MSG. During week one, I actually ate a lot of rice for dinner. I had it (instead of pasta) with chicken cacciatore, and with this stir-fried broccoli dish (I tried using ground turkey instead of steak, and it actually turned out good.)
- Chopped Salad. There’s pasta in the original recipe but, I left it out.
- Turkey Lettuce Thingies with Sharp Cheddar & Grapes.
A piece of gluten-free deli turkey, slapped between two pieces of green leaf lettuce with a squirt of mustard. I could’ve gotten more fancy with this (and added tomato, vinaigrette dressing, salt & pepper) but, I didn’t feel like it. I was still upset about not having any bread.
- A real sandwich, with gluten-free sandwich bread. Now we’re talking! I’d finally found one bread brand that didn’t contain any wheat, corn or potato. YAY!
Details on this sandwich bread, and more gluten-free “bready goodness”, food finds ahead…
Namaste Foods, Perfect Flour Blend
I’ve only used this flour to make mac & cheese roux. I may try to make some bread or cookies with it, to use up the rest of the bag. It worked very well to thicken the cheese sauce, though the texture was slightly grainy.
To be gluten-free, this was quite tasty. It had a nice chew, decent flavor, and baked up crispy…the second time I made it.
The first time I made this pizza crust, I didn’t have the oven rack at the lowest position. Nor did I spread the mix to the recommended size. It was an inch or so under 14 inches. This resulted in a gummy, undercooked crust.
The second time, I lowered the rack (with pizza stone on it) to the very bottom of the oven, spread the batter out a bit thinner on top of the parchment paper, and let it bake a few minutes longer. It turned out much, much better!
For a crispy crust, the key is to follow the directions (To The Letter), on the back of the bag. Then, maybe cook an additional few minutes to be sure.
The consistency of Namaste pizza crust mix is uncommon. It’s not a dough but, more of a batter. So, you have to spread it on the pizza pan or parchment paper (like icing on a cake) versus rolling it out, or shaping it by hand.
Interesting mix. Good pizza.
Food For Life, All Natural, Gluten-Free Brown Rice Bread
This bread is dense and grainy but, it’s good toasted. Flavor wise, it’s not bad either. I can’t really describe the taste, but it’s pleasant.
I was surprised at how small the slices were, in comparison to regular sandwich bread. Still, one sandwich filled my belly up nicely.
The gluten-free flour, pizza crust and brown rice bread, I picked up at a health food store.
Update on my diet…
Towards the end of week two of my allergy-free diet, I was happy that I started to find options. And, some pretty good ones at that!
Things definitely got a little easier (mentally) and I felt I actually could continue without wheat, corn, egg, and potato. If necessary.
I knew that there are options available, even though I’d have to travel farther & spend a little extra to get them (I mean…the bag of gluten-free flour alone was about 12 bucks)!
Per doctors orders, I started back on wheat & gluten last week. Unfortunately, the first two days back on it, I had belly aches in the A.M. and bowel trouble. Not good. But, I noticed no difference as far as tiredness & trouble concentrating/focusing goes, which I hear is pretty common with gluten intolerance and wheat allergies. I ate regular breads, pastas, and started cooking with regular all-purpose flour again.
I was instructed to “binge”, to reintroduce these foods I tested positive for allergies to, back into my diet. One food, one week at a time. The binging kinda doesn’t make sense to me, as I normally don’t eat these things as excessively as I did last week, and continue to do in the weeks ahead. I guess the results/side effects would be more immediate/substantial, if they are in fact causing digestive problems.
This week I start back on corn. Taco salad is on the menu for tonight!
Next week is potato.
The week after is egg.
I feel like my stomach trouble stems more so from anxiety/stress, than food. But that’s another story.
And, as a lover of easily accessible, reasonably priced, regular ole’ good food…I’m definitely in denial.