Gluten-Free Simplicity

Useful Info, Tasty Anecdotes and Simple Recipes for Attaining Gluten-Free Simplicity

A Challenge on the Road

Luckily I got chunks of Aged Cheese, Larabars, and Sliced Roast Beef to see me through mornings at motels when the “Complimentary Breakfast Bar” is (sometimes) stocked with ONLY Gluten-Contaminated items.
This is a poweful invitation to gluten relapse. The McD’s is just around the corner. But I know if I go there for breakfast, I am more likely to relapse. And I really don’t need that.

Happy Gluten-Free New Year!

GIG Conference in Minneapolis in Full Swing!

Check out the Gluten Intolerance Group’s Annual Conference in Minneapolis.

The Annual GIG Conference is in full swing in Minneapolis.  Come on by!

The Annual GIG Conference is in full swing in Minneapolis. Come on by!

 Go to the GIG Website!

Plenty of great information available at the Annual GIG Conference!

Plenty of great information available at the Annual GIG Conference!

 

 

 

 

 

Gluten-Free Peeps!!!

Are these guys Gluten-Free?

Are these guys Gluten-Free?

Check it out!
Read the story.

Yello Tater Cheeze Pie!

Get the recipe!!!

You gonna like this! (c.2010, wtb)

You gonna like this! (c.2010, wtb)

Way #38: Move beyond the fear that your “food world” is NOW severely limited on your way to Gluten-Free Simplicity.

Way #38: Move beyond the fear that your “food world” is NOW severely limited on your way to Gluten-Free Simplicity.
    OK.. I know… I can’t stand it when someone tells me, “You can’t do that any more.”  Oh.. I get soooo upset at that sometimes.
What looks like Fire, may only be a really cool Sunset. (c.2009, wtb)

What looks like Fire, may only be a really cool Sunset. (c.2009, wtb)

  So for me when it came to the Doctor’s Gluten speech.  I had lots of emotional reactions.  Even for years following my diagnosis.  Did you?

  I can admit it… YES, sometimes I got issues with authority.  Even if their rulings are really in my own best interest…  How bout you?  If you did could you admit it?  I get even more riled up when it is regarding something I love and I am used to like Cakes, lots of bread with every meal etc… That’s not to mention those hidden sources of Gluten.  And in short, this resistance leads to lots of self-destruction for me.

  Allowing anyone (especially an Authority Figure) tell me “NO MORE” of anything, is hard for me to do.  But once I admitted this to myself, I could more readily reverse my self-destructive tendencies — and my perverse need to spite the authorities.

  Then, I  could start to heal.

  It is frustrating though, with or without authority issues… to be told you cannot do this or your can no longer eat that.  Yes it is!  And at the moment it may seem like  ones world has now been severely limited.

  But I found that when I opened my mind, and I got real curious about other cultures that were NOT necessarily wheat-based there was hope.  Particularly cultures with in climates other than U.S. climates, I found cuisines (e.g., Mexican, Asian, Indian etc…) that I could enjoy, with lots of choices.

  I had to admit to myself that there is a whole world out there.  This world is full of great food ideas.  And sooo sooo soooooo many of them are naturally Gluten-Free.

  I just had to let go of the resistance and get on a more open-minded pathway.

  I started to experiment a lot and I found that there are bountiful options available to me.  Sure, there are always the various newly developed wheat-substitute/fake items.  And I praise those kitchen adventurers who are seeking to make items that used to be made with wheat — without wheat.  More power to them!  I do that too.

  But as I let go of trying to replicate U.S.-type wheat-based items (like Wonder Bread, Cheerios or Campbell’s Chicken Noodle Soup).   And I have to say again, “those gals and guys who work hard in their kitchens to replicate typically gluten-filled foods without Gluten are angels — they really are”.  But my kitchen ain’t got one of them these days.  So I got to find alternatives.

  I started to explore other cultures.  And I was truly learning – not just about food either!!! 

  As the Gluten-Free Girl will tell you, there is a life beyond Wonder Bread — even though I really did love that stuff.

  Try new foods.  Try new cultures.  Think about climate and how it effects food choices.  Think about centuries of climate influencing food choices and the unlimited bounty of cuisine choices that can create.

  I tried to let go of those boundaries that kept me within a certain mindset of what is -, and is not NORMAL food.

  Give it a shot.  You might discover a whole new world.

 

* Helpful Hint/Notes:

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Gluten-Free Green Bean, Ham, Cheese and Corn Chex Casserole

Gluten-Free Green Bean, Ham, Cheese and Corn Chex Casserole

Yummie!  Gluten-Free Corn Chex Casserole (c.2009, wtb)

Yummie! Gluten-Free Corn Chex Casserole (c.2009, wtb)

(Feeds 3-to-4 hungry People.  Ideal for the day after Thanksgiving!)

Ingedients:

  • Use an 8 or 9 inch casserole dish.
  • 3 Tablespoons of unsalted butter. *
  • 4 Cups of Gluten-Free Corn Chex. *
  • 1 Can of drained Green Beans. *
  • 1 Cup of Diced Ham. * (Use less ham if it is a strong version such as “Smithfield”)
  • 1 Tablespoon of Diced White Onion.
  • 1 Tablespoon of Diced Green Pepper.
  • 3 Fresh Eggs.
  • 1/2 Cup of Milk.
  • 1 Cup of Grated Sharp Cheddar Cheese. *
  • Salt, White Pepper, Garlic Salt, Black Pepper, Ground Sage, and Paprika.

 Process:

  1. Preheat oven to 350 degrees, fahrenheit.
  2. Dice vegitables and place with butter in casserole dish into the oven for about 5 minutes.
  3. In large mixing bowl, combine Corn Chex, Green Beans, Ham, and Vegetables with Butter.
  4. In small bowl combine eggs, milk, grated cheese and spices (Sprinkle with each spice as if to taste).
  5. Stir up each set of ingredients combinations.
  6. Combine both ingredients into the large mixing bowl.
  7. Stir and poor into the Casserole Dish.
  8. Sprinkle top with Paprika.
  9. Bake at 350 Degrees Fahrenheit for 30-35 minutes.

 * Be sure to use Gluten-Free Brands of these Ingredients.

Gluten-Free Thanksgiving Turkey Listings

 Gluten-Free Turkey Search!!!

Tired of Walking Everywhere Looking for the Gluten-Free Turkey?  (c.2009, wtb)

Tired of Walking Everywhere Looking for the Gluten-Free Turkey? (c.2009, wtb)

Click here for a Listing of Gluten-Free Thanksgiving Turkies.

Be Careful, Gluten Can Be Where One Least Expects It

  It is important to warn you that while a positive outlook is necessary in this quest for gluten-free simplicity; one needs to be critically informed to carry a bit of skepticism about the possibility of hidden sources of gluten.

It's Amazing what can hide where (c.2009, wtb)

It's Amazing what can hide where (c.2009, wtb)

  How can this be.  The most popular belief is that gluten typically comes from wheat, but there are other sources of gluten.  The Internet Health Library site can be helpful as can other sites and sources http://www.internethealthlibrary.com/DietandNutrition/gluten.htm:

  In short, is says:

Gluten is the protein found in wheat. Similar proteins which are harmful to Coeliacs are present in rye, barley and possibly oats. Wheat, rye and barley are therefore excluded from the gluten-free diet. Oats may be allowed for some patients, under careful medical and dietetic supervision.

Under “Hidden Sources of Gluten”, it states:

Gluten is also contained in manufactured and processed foods where wheat flour is commonly used as a processing aid, a binder, a filler or as a carrier for favourings and spices. Contamination with wheat or wheat flour can also occur during cereal production, storage, processing or manufacture.

  So, this would include products that are processed using any of these grains.  Some of these potential products could be:  Vinegar, Salad Dressings, Soy Sauce, Other Sauces, Soups and others.

    In fact, wheat is used in the production of many products, including non-foods according to a recent published article.  Follow this link for more information on that: http://www.journalstar.com/articles/2008/08/20/news/business/doc48ab391e83b5d534866162.txt.

  Any person hoping to attain gluten-free simplicity probably ought to get into the rewarding habit of reading product labels.  And here’s the kicker: The label might not state that the product contains wheat however, the vinegar in the product (such as with some salad dressings) might have been distilled using a gluten yielding grain.

  Get it?  So I know it might sound complex and even more complicating to ask one to not only read product labels, but also to read (into) product labels.  My hope is that once one learns these basic facts though, they will be a few steps closer to G-F Simplicity.

Way #36: Deal with those Comfort Food Issues in Order to Get Closer to Gluten-Free Simplicity

Way #36: Deal with those Comfort Food Issues in Order to Get Closer to Gluten-Free Simplicity.

  What?  OK… now that’s a bit personal.. don’t ya think?

  May be, … then again… Maybe Not.

Talk about your comfort foods -- Yesssir!!! (c.2009, WTB)

Talk about your comfort foods -- Yesssir!!! (c.2009, WTB)

  Really folks.  Seriously now.  According to Wikipedia, Comfort foods are:

“Comfort food is typically inexpensive, uncomplicated, and easy to prepare. Many people turn to comfort food for familiarity, emotional security, or as a special reward. The reasons a dish becomes a comfort food are diverse but often include pleasant associations of childhood[1]. Small children often seem to latch on to a specific food or drink (in a way similar to a security blanket) and will repeatedly request it in high stress situations. Adults eat comfort food for a sense of continuity” http://en.wikipedia.org/wiki/Comfort_food .

  So what is your culinary security blanket?  Don’t you have one?  I  got way too many.

  I got “Honeycomb“, a breakfast cereal that came along just in time for me to notice as a child.

  BUT… Its possibly (at least there is a discussion to this leaning) got gluten in it — I think.  Somewhere in this list:

“CORN FLOUR AND BRAN BLEND (CORN FLOUR, WHOLE GRAIN CORN FLOUR, CORN BRAN), SUGAR, WHOLE GRAIN OAT FLOUR, HONEY, SALT, YELLOW 5, BHT ADDED TO PACKAGING MATERIAL TO PRESERVE PRODUCT FRESHNESS. VITAMINS & MINERALS: NIACINAMIDE (B VITAMIN), REDUCED IRON, ZINC OXIDE (SOURCE OF ZINC), VITAMIN B6, VITAMIN A PALMITATE, RIBOFLAVIN (VITAMIN B2), THIAMIN MONONITRATE (VITAMIN B1), FOLIC ACID (B VITAMIN), VITAMIN B12, VITAMIN D”  (http://en.wikipedia.org/wiki/Honeycomb_(cereal)#Ingredients).

  Or perhaps there is a cross-contamination factor involved.

  And of course, there are pancakes and practically any sort of fresh bread(a no brainer).

  Boy have I been depressed over the last decade sometimes feeling as though there were few options.  How could I deal with my need for comfort food when I was grieving or feeling bad?

  I would sometimes just hate the world for days at a time.  This was perhaps a form of necessary “processing”, but I am not sure how productive it is for just anyone.

  Eventually, I got to a point where I finally had a truly clear thought… deep down in this painful area where rationale seldom waxes. 

   My thought was like this… OK…

  1. If all my old comforts have Gluten in them, and
  2. I cannot eat Gluten because it makes me feel UN-comfortable, and
  3. There are reasonable alternatively attractive substances out there,
  4. I just need to find NEW COMFORT FOODS that contain NO GLUTEN.

  So I have started trying to do that. 

  It is a challenge, but it is a much healthier quest (if not just a natural progression from) than/that point where I was just enveloped in grief, anger, and yes… some self pity.

  What are your new Gluten-Free Comfort Foods?

  I will let you know as I identify mine.  Surely as I move along this path, I am getting closer to Gluten-Free Simplicity.

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