Food

I enjoy food, especially when it tastes good.  I also enjoy making it.  Here are some yummy things I’ve made since February (now September).  There is a transition from wheaty goodness to trying other goodnesses (rice flour, potato starch, teff flour, sorghum flour etc.) as I discover I cannot eat gluten anymore.

Butter buns for hot dogs and hamburgers
Butter buns for hot dogs and hamburgers
Butter Buns
Butter Buns
Chris' nachos - first step
Chris’ nachos – first step
Chris' nachos completed with cheese, taco sauce, sour cream and bacon
Chris’ nachos completed with cheese, taco sauce, sour cream and bacon
Homemade burger Yum!
Homemade burger Yum!
Chris' special cheesy noodle bake - so rich!
Chris’ special cheesy noodle bake – so rich and delish!
First every roast chicken with thyme
First every roast chicken with thyme
Delicious Herb Garlic wedges (SO good!)
Delicious Herb Garlic wedges (SO good!)
Yorkshire pudding (with gravy and roast beef - drooling delicious!)
Yorkshire pudding (with gravy and roast beef – drooling delicious!)
Chris topping his pizza
Chris topping his pizza
Spinach quiche
Spinach quiche
Potato salad with lots of hard boiled egg chunks!
Potato salad with lots of hard boiled egg chunks!
Oatmeal bread
Oatmeal bread before baking
Oatmeal bread
Oatmeal bread
Oatmeal bread is very moist and light flavoured
Oatmeal bread is very moist
Crunchy wheat crackers which I'm sad I can't eat anymore
Crunchy wheat crackers which I’m sad I can’t eat anymore
Raisin Tea Biscuits
Raisin Tea Biscuits
Gluten free white bread from the bread machine
Gluten free white bread from the bread machine – a bit too yeasty flavoured for me
Sunflower gluten free bread
Sunflower gluten free bread
Sunflower gluten free bread: I make my own flour mix and at this point, am experimenting with flour flavours.
Sunflower gluten free bread: I make my own flour mix and at this point, am experimenting with flour flavours.
Gluten free Lasagna using rice noodles
Gluten free Lasagna using rice noodles
All baked
All baked.  It tastes pretty much the same as using semolina noodles, perhaps a bit more bland.
Potato Lentil stew - nope, can't use barley anymore. Bum!  I like barley.  Oh well, brown rice and wild rice are nice and crunchy too.
Potato Lentil stew – nope, can’t use barley anymore. Bum! I like barley. Oh well, brown rice and wild rice are nice and crunchy too.
Banana blueberry muffins.  I just love the colour!
Banana blueberry muffins. I just love the colour!
Banana blueberry muffins
Banana blueberry muffins

 

Okay, it might look like something else, but this is a mix of teff flour (the brown colour) with white rice flr and potato starch
Okay, it might look like something else, but this is a mix of teff flour (the brown colour) with white rice flr and potato starch
Teff crackers
Teff crackers
2 kinds of cracker: Teff and Teff - Sorghum mix.  I discovered that teff is a bit too bland by itself in crackers, so am mixing with Sorghum flour (a bit nutty) and it seems to work!
2 kinds of cracker: Teff and Teff – Sorghum mix. I discovered that teff is a bit too bland by itself in crackers, so am mixing with Sorghum flour (a bit nutty) and it seems to work!  They don’t even need a topping.  Yum Yum!
The poofyness is from the xantham gum which acts like a gluten membrane and traps bubbles.  (I like pillow crackers)
The poofyness is from the xantham gum which acts like a gluten membrane and traps bubbles. (I like pillow crackers)
More pillow fun
More pillow fun
My oatmeal choc chip cookie recipe still rocks even with white rice flr and potato starch!  (that's 'cause most of it is oats :)
My oatmeal choc chip cookie recipe still rocks even with white rice flr and potato starch! (that’s ’cause most of it is oats 🙂
I was relieved that my favourite and very important banana walnut choc chip muffins tasted almost the same with gluten free flour.  It is my staple 2nd breakfast at work.  Very filling and tasty.
I was relieved that my favourite and very important banana walnut choc chip muffins tasted almost the same with gluten free flour. It is my staple 2nd breakfast at work. Very filling and tasty.
I finally found a tasty strawberry from the grocery store, so bought a bunch when they were discounted so much due to over ripening, and froze them on cookie sheets for future cereal yumminess.
I finally found a tasty strawberry from the grocery store, so bought a bunch when they were discounted so much due to over ripening, and froze them on cookie sheets for future cereal yumminess.

 

4 thoughts on “Food”

  1. Oh me – Oh my….. everything looks so delish. On 3rd day of liquids only and I could devour the photos – lol. So happy you’re finding the tasty combinations to help you feel better.

    1. Me too! Nothing will beat regular wheat bread (esp. Light rye and flax bread from Breadworks) toasted with melted butter and peanut butter…..can’t find a similar replacement, yet, but otherwise I’m finding good alternatives. I just eat peanut butter by itself now. Still good, but not the same.

  2. how exciting Chantal! I have been using other flours for a couple of years now, and can make many of my favourite cakes and such with millet and sorghum mixed together, with a tsp of xanthum gum. Even with rice dream for milk they work. Now that yorkshire pudding looks exciting too! I must try it.

    1. I am still experimenting with millet as I find it has a slightly bitter taste, but hoping to find a use for it. I’ve made corn bread ( non sweet kind) and it goes well with soups and stews. The Yorkshire pudding I made was with wheat flour, but if you still want the recipe I can send it to you.

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