You know you’re a Celiac when....

I adopted (and adapted) this list from another blogger's site (http://gluten-free-doll.blogspot.com/) and thought I'd share it.

You know you’re a Celiac when....


1. You don't remember what crackers are supposed to taste like, you actually think your GF ones are delicious.

2. You bring "special" beer to the party, and don't share.

3. You compare all of your food to "normal-people-food."

4. You know that Xanthan Gum is not for chewing.

5. You don't lick stamps or envelopes.

6. Your family and friends are afraid to cook for you.

7. You know that spelt is a distant cousin of wheat, but buckwheat is not related to wheat at all.

8. Construction workers could EASILY substitute your bread for one of their bricks.

9. You burst into tears of relief at the sight of the words "certified gluten free" stamped on the box of….anything.

10. You wept the first time you tried to make gluten free cookies.

11. You’ve "brown bagged it" to an elegant dinner engagement.

12. You've brought a suitcase full of food with you on a vacation.

13. You pace and circle the store three or four times when deciding on a new product, only to leave without it, figuring “why bother”?

14. You have actually considered using a gluten-free bagel for a hockey puck.

15. You have ever dreamed about a sandwich.

16. It drives you crazy when someone says they completely understand your diet, they did Atkins

17. You talk about endoscopies and colonoscopies like these are normal everyday occurrences.

18. Your friend invites you over for a meal, you act as though you don’t want them to go through the effort – but you are secretly terrified of the cross-contamination risk.

      19. You go to a potluck at a friend’s place; you dive into your dish first so that you get something to eat        before others contaminate it.

      20. Having solid poop is the highlight of your day.

GF flour blend

I had been using purchased "gluten-free all-purpose flour blends" for months...without luck. I was having a great deal of trouble baking...and was getting really discouraged. My mother-in-law passed along a "recipe" for Wendy Wark's GF flour mix, and a box of all the necessary ingredients to make a batch. I wasn't thrilled about the idea of blending my own flours - who wants to do that?! It wasn't hard, measure and stir in a big bowl and store in an airtight container. What was I so whiny about?!

I have used this blend a few times now (as a one-to-one substitute for regular flour) with amazing results. I couldn't be happier! I can't wait for cooler weather - so I can get back into baking. I've made several batches of cookies and banana bread - using my pre-GF recipes and they've turned out wonderfully.

If you don't have a go-to GF flour blend, try this one!

Wendy Wark's GF Flour Mix:

1 cup brown rice flour
1 1/4 cup white rice flour
1/4 cup potato starch
2/3 cup tapioca starch
3/4 cup sweet rice flour
1/3 cup cornstarch
2 tsp. xanthan gum

Delicious corn cakes with steak and pan-roasted tomatoes

This recipe for corn cakes is from Real Simple (July 2011). These were FANTASTIC! Exactly what I'd been craving - carbs, hearty - yet light, great texture and flavor and something different. I had been feeling in a cooking rut. I was really tired of the same old meals, the same old flavors.

This recipe can be simple (just the corn cakes with  a jarred salsa for topping) or more labor intensive (like I made it, with all the above pictured toppings).

Ingredients for the cakes:
1 Tbsp. plus 1 tsp. olive oil
s/p
3/4 cup GF all-purpose flour
1/2 cup cornmeal
1/2 tsp. baking powder
1 cup milk
1 large egg
1 cup corn kernels (plus more for serving, if desired)

Directions:
In a medium bowl, mix together the flour, cornmeal, baking powder, salt and pepper. Make a well in the center of the bowl and add the milk, egg and 1 Tbsp. of oil.

 

Whisk together the wet ingredients, then incorporate the dry ingredients. Stir in the corn.

Heat 1 tsp. oil in a large skillet, working in batches, drop heaping 1/4 cup portions of batter into the skillet and cook until golden brown and cooked through. 

 

Serve the corn cakes with corn, sour cream, salsa, cheese, avocado, lime, cilantro, etc. 

For this meal, I served them as a side dish to skirt steak with pan-roasted tomatoes.