So, yesterday, I tried Ingera bread for breakfast. We dipped it in maple syrup, molasses and buckwheat honey with flax seed. I didn't feel that excited about it. The sourdough flavor of the Ingera was strong. However, my son loved it. So, today we tried it with some soft goat cheese then dipped it in our sweet syrups. Yum! I loved it but my son preferred the Ingera without cheese.
Also, this morning, I had some more of my Ricey Oat Biscuits I made the other day. They are pretty good but very crumbly and dry. I'm thinking I'll try modifying them next time and maybe cook them a little less. I'm learning how tricky it can be to tell when non-wheat bread products are cooked. The rice/oat bread doesn't brown like wheat.
In addition, I started my sourdough last night. It will cure for a few days and then I'll try making my first Gluten-free Sourdough Bread (actually the first sourdough I've ever made).
In other news, we had a productive homeschooling day today spending the morning at home. DS did his bow practice for violin (although I forgot to do my practicing today). We did several pages in a Kinder workbook on matching and dot-to-dot ABCs. My boy just loves workbooks and it has been way too long since he and I pulled one out. He reminded me the other day when he pulled one out himself and got dad to help him with color matching. We followed our workbook time with a couple books and an early nap. After nap time, I'm hoping to head to the library (my boy's been asking all morning), tidy the house, finish laundry, practice violin and then make leftover turkey and veggies with rice. Maybe I should be napping right now too...
Monday, November 30, 2009
Saturday, November 28, 2009
Another Gluten-free Day
Today we did some running around and decided to go by Z-Pizza. Previously, I had gotten the whole wheat crust but today, gluten-free was in order. I tried their California pizza with gluten-free crust. It was dairy so I took my handy enzymes (I just started eating dairy again after giving up soy although right now I'm trying to go without soy, gluten or dairy to repair my insides). Well, I have to say the gluten-free crust left much to be desired. I think part of the problem was that it was made to try and simulate white bread which I'm not a fan of anyway. I also didn't like how sweet or dry it was. The whole combo also left my tummy a bit annoyed with me. I'll be experimenting with my own gluten-free crust soon I think.
Later this afternoon, I decided to go to the nearby Ethiopian bakery/market, Mena Market at 6222 Rolling Rd, Springfield, VA. I was happy to find that they had genuine Injera, an Ethiopian bread made of teff flour. Teff is a gluten-free and highly nutritious ancient grain. They had both Injera made with just teff, as well as some with white flour so be aware if you decide to get some. It is very common in the US for Injera to be made with a combination of teff and white flour.
I think I can get use to this bread. It tasted like sourdough but it was flat like a pancake. Had some with hummus this evening and plan to try it out with maple syrup for breakfast tomorrow. I was considering making my own "Authentic Ingera," however, it takes days. Just picking it up a couple miles from home sound more appealing to me. We will see. I do plan to get some teff either way to incorporate into other recipes. Can't wait.
Later this afternoon, I decided to go to the nearby Ethiopian bakery/market, Mena Market at 6222 Rolling Rd, Springfield, VA. I was happy to find that they had genuine Injera, an Ethiopian bread made of teff flour. Teff is a gluten-free and highly nutritious ancient grain. They had both Injera made with just teff, as well as some with white flour so be aware if you decide to get some. It is very common in the US for Injera to be made with a combination of teff and white flour.
I think I can get use to this bread. It tasted like sourdough but it was flat like a pancake. Had some with hummus this evening and plan to try it out with maple syrup for breakfast tomorrow. I was considering making my own "Authentic Ingera," however, it takes days. Just picking it up a couple miles from home sound more appealing to me. We will see. I do plan to get some teff either way to incorporate into other recipes. Can't wait.
Gluten-free, Dairy-free and Soy-Free Thanksgiving, Oh my!
Alright, so haven't been keeping up with my blog. Maybe I'll do better this time. I'd like to use my blog for a little while to share my adventures in experimenting with Gluten-free eating and cooking.
I officially went gluten-free on Tuesday per my doctors recommendations. I have lots of congestion and stomach issues and even after eliminating dairy and soy they weren't solved. Although no gluten issues were shown in the celiacs panel I did a few months ago, we agreed that there could still be a sensitivity that is weakening my system and that has caused damage to my intestines. After weeks of resisting saying I'll wait until after the holidays, I decided Tuesday just to take the plunge because I was tired of my issues and hoped I could resolve them once and for all.
I had a gluten-free, dairy-free and soy-free Thanksgiving thanks to all the gluten-free recipes online. We had my grandmothers wonderful cornbread stuffing using Karina's Gluten-free Cornbread sans the chilies and cinnamon. I also reduced the sugar down to 1/8 c as I don't like much sweet especially for stuffing and I could have just eaten the cornbread alone. Yum! I then used the Five Minute Pumpkin Pie Recipe I've been using for a few years except with almond milk and with Karina's Almond Pie Crust. I was very satisfied with both the pumpkin filling and the pie crust but wasn't completely happy with the pairing. I found that the almond crust overpowered the pumpkin. I look forward to trying another crust for Christmas and also coming up with something else to use the almond crust for, cheesecake maybe (oh, yea, I'm avoiding dairy). I also made the crust too thick I think although I'm not sure if it could have been avoided, the almond crust grew after baking.
Our menu also included:
- my hubby's smoked turkey (he's the king of smoked meat, took hours but worth it)
- green beans with garlic and olive oil
- sweet potatoes in orange juice, molassas and maple syrup
- mashed potatoes with olive oil and garlic
- fresh cranberry sauce
I'm very happy with our results and want to assure everyone that you can have a gluten-free, diary-free and soy-free Thanksgiving that is simply delicious.
I officially went gluten-free on Tuesday per my doctors recommendations. I have lots of congestion and stomach issues and even after eliminating dairy and soy they weren't solved. Although no gluten issues were shown in the celiacs panel I did a few months ago, we agreed that there could still be a sensitivity that is weakening my system and that has caused damage to my intestines. After weeks of resisting saying I'll wait until after the holidays, I decided Tuesday just to take the plunge because I was tired of my issues and hoped I could resolve them once and for all.
I had a gluten-free, dairy-free and soy-free Thanksgiving thanks to all the gluten-free recipes online. We had my grandmothers wonderful cornbread stuffing using Karina's Gluten-free Cornbread sans the chilies and cinnamon. I also reduced the sugar down to 1/8 c as I don't like much sweet especially for stuffing and I could have just eaten the cornbread alone. Yum! I then used the Five Minute Pumpkin Pie Recipe I've been using for a few years except with almond milk and with Karina's Almond Pie Crust. I was very satisfied with both the pumpkin filling and the pie crust but wasn't completely happy with the pairing. I found that the almond crust overpowered the pumpkin. I look forward to trying another crust for Christmas and also coming up with something else to use the almond crust for, cheesecake maybe (oh, yea, I'm avoiding dairy). I also made the crust too thick I think although I'm not sure if it could have been avoided, the almond crust grew after baking.
Our menu also included:
- my hubby's smoked turkey (he's the king of smoked meat, took hours but worth it)
- green beans with garlic and olive oil
- sweet potatoes in orange juice, molassas and maple syrup
- mashed potatoes with olive oil and garlic
- fresh cranberry sauce
I'm very happy with our results and want to assure everyone that you can have a gluten-free, diary-free and soy-free Thanksgiving that is simply delicious.
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