More accurately tender of gut, but who’s counting?
Everybody’s stressed lately. Good food is one way to keep up morale. But that can be tricky if you have food sensitivities. A persnickety gut doesn’t exactly make for thrilling writing. Though it can keep you from writing, either by reducing your concentration, actually messing with your brain, or a host of other annoying symptoms. I apparently have not just gluten sensitivity but an actual wheat allergy; eggs don’t like me either. Here’s some stuff I’ve found that works anyway.
Great Value Gluten-Free Brownie Mix.
Yes, the inexpensive one you pick up from Walmart. I’ve tried at least a half-dozen different brownie mixes, some not at all cheap, but none of them worked as well as this one. It does have two problems: It’s too sweet, and it’s not chocolate enough. And I need to get around the egg called for. I solve these by adding:
One 9-ounce bag of Enjoy Life Dark Morsels (melt them in with the butter).
¾ cup of cocoa.
3 tbsp of sour cream, to make things moister given I’m using a serving-cup of applesauce to substitute for the 2 eggs. (About ¼ cup of applesauce per egg.)
This will take a little longer to cook than the recipe calls for, and you might want to do the extra 5 minutes or so about 25 F lower so you don’t scorch the top. It’ll also take at least a few minutes cooling down to solidify. It is very chocolate.
Namaste Foods Spice Cake Mix
Good, but spicy; tastes better with a bit of sour cream on top to tone the spices down. I haven’t tried the “add shredded carrots” variation yet.
Gluten-Free 101: the essential beginner’s guide to easy gluten-free cooking, by Carol Fenster.
I’ve only tried a few recipes out of here so far, but the pizza recipe works. (You have no idea how many GF pizza crusts I’ve tried. I had one that worked but then the company reformulated it and included pea fiber. I get along with pea fiber even worse than eggs!)
The only caveat I’ll add to this one is, the crust may need to be cooked a bit longer than the recipe says before you put toppings on and cook it again. Ovens vary.
Other recipes in here that work:
Oven-Fried Chicken, though I used yogurt rather than buttermilk.
Chicken Fingers; again, I used yogurt rather than cold milk and an egg.
Carol’s Gluten-Free Flour Blend.
Planning on trying more recipes out of here now that I have all the ingredients for the flour blend. Unfortunately I can’t get them all local; while neighborhood markets did have things like xanthan gum and tapioca starch, brown rice flour and potato starch I had to order online.
If you also have problems with garlic and onions (very common in non-celiac gluten sensitivity), in a lot of recipes (say, for taco meat, or jambalaya) you can substitute chili powder with equal amounts of oregano and cumin, and some cayenne added for heat.
And a neat trick for hamburgers I ran across a few days ago: sprinkle salt and cayenne generously on each side before cooking. (If starting with a frozen hamburger, cook long enough on one side to thaw the meat slightly, turn, sprinkle, repeat, then cook the rest of the way.) This results in a spicier but also juicier hamburger; really noticeable difference if you’re starting from frozen burgers!