Thus begins our first official week of our gluten-free experiment. J and I have been gf since Saturday. Why? I think gluten, or at the very least an issue with wheat, might be the source of some of J’s… intestinal issues. He’s not convinced, but he’s willing to go along with 3-4 weeks of gluten-free eating. Especially since I’m the one that cooks and he has very little say in the matter.
So these last few days I’ve been scouring the internets, looks for recipes and suggestions and info. And inevitably found the world of gluten-free blogging. Anything you want to know about, I swear there’s a blogging community built around it. How lucky for me!
Celiac Family hosts a weekly Gluten-Free Menu Swap, and I thought I’d join in. What better way to learn than to just dive in? I’m hoping to find lots of inspiration for menus further down the road, as well as some camerades who have been there/done that.
On this week’s plan:
- Monday – leftover Irish White Bean and Cabbage Stew (minus the barley) with homemade corn tortillas.
- Tuesday – Three Bean Chili served over rice.
- Wednesday – Split Pea Soup and attempt number two on gluten-free corn muffins.
- Thursday – leftovers
- Friday – Pasta Night! This will be our first gluten-free pasta attempt. Making MamaPea’s sauce and lentil meatballs to accompany it.
- Saturday – Fifteen Bean Soup, most likely served over rice or with homemade corn tortillas.
- Sunday – usually pizza night in our house, but I’m not quite ready to start experimenting with multiple flours and the like. Let’s go with hommade baked beans, sweet potatoes, and broccoli.
Most everything here is a tried-and-true family favorite, with simple little changes – like gf pasta in place of regular, or corn tortillas instead of muffins for accompaniment. I know I’ll need to expand my repertoire if this becomes a lifestyle for us, but for this first week at least I wanted to keep it simple and comfortable, for everyone.
This week’s Gluten-Free Menu Swap is being hosted by Celiac’s In The House. If you’re new here from the Menu Swap, please leave me a cheery welcome message!
Tonight’s supper was Irish White Bean and Cabbage soup. K will be following with the recipe. Mmmmm. Soup.
** edited many days later by K to add the recipe link and details 🙂
I found this recipe at SusanV’s FatFreeVegan blog – definitely one of my favorite sources on the net. I left out the celery (because Jesse considers it to be poison), the barley (because we’re experimenting with gluten-free eating for the next month), and the caraway seeds (because I didn’t have any).
The soup was good the first day, but amazing the next! A definite keeper. Served the soup with my first attempt at gluten-free corn muffins.
- 1 cup cornmeal
- 1 cup corn flour (masa)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup rice milk
- 1/4 cup honey
- 1 banana, mashed
- 2 tablespoons applesauce
- 1 tablespoon lemon juice
Combined all the dry ingredients in a mixing bowl. Whizzed all the wet ingredients together in the blender, then added to the dry and mixed together. This recipe made 15 small muffins, baked at around 375 for 20 minutes.
The tast was good, although the muffins weren’t nearly as tender as we’re used to. And they didn’t store worth a damn. If you choose to make these, I recommend only making what you need that night.
It took me a while to work out the kinks in vegan baking. Vegan and gluten-free?? The family might be in for some dodgy experiments in the next few weeks.
Harry has decided that he will no longer willing eat a meal if it doesn’t contain pasta.* I didn’t want to force feed him
again, but I had some sweet potatoes in the cupboard that had to get used up. How to solve this epic problem? Turn to Google, of course 🙂
A quick search for sweet potato pasta will net you plenty of recipes, but most looked a little to thick and gelatinous for my tastes. I didn’t want something creamy and thick, I wanted something light — Spring-like but with an Autumn-flare, if that makes any sense to anyone but me.
Somewhere in my search I ran across this gem. The pictures sold me. Definitely check them out. My pictures look… edible. Her shots make me want to lick my computer screen.
I’m not going to re-post the recipe here. I never do that unless I change a recipe pretty much beyond recognition. Here are the changes I made:
- the original recipe calls for 1/2 cup of oil, although Sara says they use just enough to coat the bottom of the pan. I didn’t use any, as we are a no-oil household. Instead, I sautéed the onion in a bit of broth.
- I used half the amount of onion and ginger. Actually, I doubled the recipe, but didn’t double the onion and ginger. I have young palates to please. I think I would have loved the extra ginger, personally.
*Little man is in for a bit of a shock, because we’re getting ready to do some gluten-free experimenting for the next few weeks.