Delicious Gluten-Free Multi-Purpose Flour April 3, 2012

Recently, I went looking for a different and more delicious flour to make my sweet and savory treats. My journey ended at a simple blue and white box labeled,  King Arthur Flour.

White flour is highly processed, and while it does taste great in bread and pastries, is horrible for the body and causes weight gain. The right gluten-free alternatives give food similar taste with less health issues. Many similar products such as Bob’s Red Mill, run at about the same price but do not have the same flavor. The health benefits within these two brands are the same, but for around $8 you get a 24 oz box and a product that bonds well with other ingredients without the grainy, chalky taste that most other gluten-free flours.

This flour goes with anything including regular cooking for frying or giving gravy more texture

Little Dreams and Lasagna March 2, 2012

Who likes pizza? Pasta? Bread? Breaded things? Well imagine finding out that you can never eat the main ingredient of these things again. Imagine having to cut out a food or ingredient that is in everything. This is what those who have a gluten allergy, genetic or otherwise, have to deal with. What about lasagna? What if you are vegan or vegetarian? What do you eat then?  Our bodies need protein and only fruit and salads may not cut it.

What do you do if you happen to be a pasta lover? Well there are many different types of pasta. Whole Foods carries a delicious one, supplied by Tinkyada, when cooked properly, remains Al Dente and has a great flavor. These even come in wonderful shapes that kids will like such as elbows, shells, and little dreams.

To be honest, I still buy these for myself. Who does not like playing with their food? Anyway, Tinkyada also has lasagna “shelves”. Normally I would be cautious, since this specific type of pasta can be tricky. There are few thins more fun than trying to detach the layers from each other…especially when the water gets cold. Even more exciting is watching them break up during this already irritating process. It is as if the ingredients just know how to make you work.

Now if you want to make lasagna without meat or any kind, the tofu recipe in my last post, mixed with mariana sauce and soy cheese works beautifully as a filler. To make it, simply follow the recipe and then pour into the heated sauce. For optimal results, season the sauce before adding the tofu. Mix in a little salt, maybe some olive oil, and a pinch of pepper. Taste to ensure it is how you want it, then add the tofu.

If you want a gluten-free but meaty recipe, use smoked salmon. Saute the salmon in either olive oil or a little bit of mariana sauce. Chop up some onions, peppers, and garlic and allow it to sit in the liquid of your choice until the pot begins to sizzle. Add the fish and some seasonings. Break, almost shred the salmon into smaller pieces. Once the salmon is soft enough and tastes like the mix of spices, it is ready to mix and place.

Oh, one more thing about this pasta, it tastes amazing. Those of you who are sweating at the prospect of giving up this wonderfully addicting dish and have not found these at a Whole Foods, Trader Joe’s, or other store carrying gluten-free products, fret no more. There is hope.