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Doctor yesterday. A bunch of things of various levels of annoyance, but the one that's irking me at the moment is that my indicator for celiac disease is "elevated". Not diagnostic, but not normal. Regular doctor says, "Hmm, keep an eye on that." Specialist says, "Hmm, maybe that's why your thyroid numbers are wack. Let's work on that."
So I get to move my diet in the direction of gluten-free.
Fucking whee.
ETA: My brother answered his phone!
Brother: Hullo?
Me: Guess who gets to go gluten-free!
Brother: Oh, you're one of us now.
So I get to move my diet in the direction of gluten-free.
Fucking whee.
ETA: My brother answered his phone!
Brother: Hullo?
Me: Guess who gets to go gluten-free!
Brother: Oh, you're one of us now.
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If you need some recipes, _The Gluten-Free Kitchen_ by Roben Ryberg and _The Gluten-Free Gourmet Cooks Fast and Healthy_ by Bette Hagman are both pretty good. I use both of those when I need to make breads, pies, and so forth for Kristina. Haven't been disappointed yet. I absolutely recommend the Buttermilk Bread recipe in _The Gluten-Free Kitchen_ -- everyone who tries it, even non-celiacs, loves it. I always have to make two loaves, because it disappears so fast! Let me know if you want it; I can copy it out for you.
*hugs* Best wishes on that one ... hopefully it is just an anomaly and not really a problem. Please feel free to ping me if you need help or ideas on food stuffs -- I've been working with Kristina long enough that I've got a decent handle on celiac issues and what premade g-f products are tasty.
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My basic feel on this at the moment is that cutting down is wise, but I'm not going to get really fiddly about it.
We have wheat-free soy sauce at home already. :}
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By the way, should you need pasta, these folks make the best g-f pasta I've found. And it actually reheats mostly OK, which is not something you can say about a lot of the other kinds ...
Here's the bread recipe!
Buttermilk Loaf from Roben Ryberg's _The Gluten-Free Kitchen_
1 1/4 c. buttermilk, room temperature
1 packet yeast (about 1 Tbsp)
3/4 c. potato starch
1 1/4 c. cornstarch
2 Tbsp sugar
1/2 tsp. baking soda
2 tsp. baking powder
2 1/2 tsp. xanthan gum (if you can't find xanthan gum, you can substitute guar gum. 3/4 tsp. xanthan gum = 1 tsp. guar gum. Bob's Red Mill does xanthan gum, so you'll probably be able to find it, but just in case. (: )
1/2 tsp. salt (I just use a pinch)
1/4 c. oil
As a quick note -- the yeast in here is pretty much used just for flavor. This is more like a quick bread. It doesn't need to rise or anything. So don't worry about getting bubbles or anything when you combine it with the buttermilk. Just make sure it's well stirred-in so you don't get clumps.
Preheat the oven to 350°. In a small bowl, combine buttermilk and yeast. Stir to dissolve yeast. Set aside.
In a medium bowl, combine all dry ingredients. To dry ingredients, slowly add oil and milk/yeast mixture. Mix well. Dough will look wet, thick, and pasty.
Place dough in a greased 9x4 loaf pan. Wet hands and smooth out top of dough, then make an indentation down the center lengthwise of loaf. This will make the loaf more attractive.
Bake 25-28 minutes. Loaf will just begin to brown. Test for doneness with a long toothpick, much as you would for a cake. Cool briefly before removing from pan. Refrigerate or freeze extra servings.
Makes 1 large loaf. Serves 10.
Calories: 172 | Protein 1g | Fat 6g | Fiber 2g | Cholesterol 1mg | Sodium 311 mg | Carbohydrate 29g.
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Also, LaChoy soy sauce doesn't use wheat either. I mean, their recipe just doesn't have it at all. I like San-J better though.
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La Choy doesn't seem to be as common out here as San-J, but maybe that's just because of where I shop. (: Also, I agree that San-J tastes better! (:
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...yeah, that's about the only bright spot I can see. Well, and maybe having you be healthy. *hugs* Let me know if you need foods. I regain willpower by feeding people, after all...
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there's a bright side
I spent 18 months going once a month 'hey, I've got my brain back'. I still twitch a little, wondering what I was like at the bottom of that curve.
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