Think I'm finally over my glutening from McD's fries on Saturday. Had a bit more energy again today. I was REALLY cautious today and ate only fresh foods. Need to go food shopping as there are not many choices left for me! :D
I'm excited to pick up my bread tomorrow. There's a bakery not too far from me (Bakers on Broad in Souderton, PA) that bakes gluten free bread. I talked to the owner/head baker today. She only does it one day a week because the equipment needs to be scrupulously clean to avoid cross-contamination. I'm going to give it a try. She does a few different varieties as well as some muffins and cookies. I'm just trying the bread, for now. I figure I can try the muffins and cookies myself.
I'm also picking up my bread machine tomorrow. This will help me so that I don't need to depend on others. Hoping to create a really bread like texture! I figure I have time to experiment, so I'm going to get a little more comfy with the diet before I try anything out.
I made a peanut butter treat for myself today. I scooped them like cookies and put them in the fridge. I bet they'd be awesome if they were covered in chocolate!
Power Sticks (or balls, depending on shape you make)
1/2 cup chunky peanut butter (I used 365 All Natural)
2/3 cup crushed cornflakes (Nature's Path)
3 tbs honey
1/3 cup non-fat dried milk (label says "gluten free" on it, but it's a non-brand name)
Mix all the ingredients together and shape into 1" balls or roll into sticks. Store in fridge.
They're really yummy, and very filling. I made 12 out of 1 batch. Great for a snack.
Krista, this is so awesome!!! I can't believe it can be this easy. It looks like so far the rice flour is working on all fronts, no?
ReplyDeleteYeah. Rice flour is working really well.
ReplyDeleteI haven't tried real bread yet, though. I just got a new bread machine (thanks to Freecycle.org). I need to start experimenting with flours and stuff.
Picked up my bread from the bakery. EWWWW. It was not bad toasted and slathered with mustard and then I added a piece of roast beef and provalone. I'll get thru the loaf, but it has a weird aftertaste to it - I think one of the flours was a bean flour.
GOTTA learn to make my own! :D
You can do it. You can do anything.
ReplyDeleteShe does use some funky flours at Baker's on Broad. I live only 2 minutes from there and have tried the cinnamon (good, and she is willing to do it without raisins if you call a day ahead) and potato (not so great for us). I got an ingredient list and she uses soy and potato flours in both.
ReplyDeleteI m not a soy fan (for the taste and health reasons)and I do wonder why it's used. Just haven't gotten brave enough to ask yet.
P.S. I also tried the GF lemon muffin...nothing to rave about. Edible but not as good as what I (used to be able to ) bake.
ReplyDeleteLaura - yeah. I'm not a "beany" flavored kind of person and the bread tasted really beany to me. I have a Gluten Free Pantry mix I'm going to try. And also, there's a recipe floating around the celiac.com board that is supposed to taste like whole wheat bread.
ReplyDeleteI could try her cinnamon bread BUT I make a marbled cinnamon bread that's like a coffee cake, and the way she described it to my, it sounded like a really sweet bread. So I didn't want to spend the money.
If you want to - you can email me - and maybe we could connect. I think if you look at my profile you can choose to email me - then I can email you back so you'd have my actual address.
IF you want. I've found there are so few people around me who understand this, and I feel like an alien!!!
HI- I can't seem to find a way to email you but please feel free to email me at lsemmens at gmail.com (written that way to slow down spambots).
ReplyDelete