Gluten Free / Celiac Cooking Recipes and Discussion

Guess I should have been more worried about playing musical scones than just rotating the pan. Sigh...oh, well. It will scrape off. Waiting for them to cool a bit.

 

look for "heirloom" wheat products.

I read a book a while back I think it was called the Gluten Connection or something like that, can't remember the author. Anyways the lady gets a little out there in some of her theories bordering on conspiracy theory like stuff but she did have a lot of good points.
She reasoned that we are seeing such an explosion of Gluten related issues because of GMO engineered wheat. Gluten is what gives the wheat plant both drought resistance AND insect resistance so what farmer wouldn't want to plant a field full of GMO wheat that takes less water and less insecticides to grow? Add in more gluten and the wheat basically takes care of itself. Less work for the farmer and guaranteed yield on crops. I can't remember the exact numbers but it was something crazy like GMO wheat grown in the US today contains 400% more gluten than "heirloom" wheat that hasn't been messed with in a laboratory. Combine that with the fact that us Americans like our convenience foods that are premade, prepackaged and everything gets a little wheat added here and there along the way and boom. We consume the same amount of gluten by age 6 as someone 300 years ago consumed in their entire life! our bodies are just being bombarded with it and the overload throws us into the turmoil that I'm sure we've all felt a time or two thousand. Our bodies just haven't evolved fast enough to keep up with our changing diets. She also suspected that some corn related allergy would be the next big thing to hit. Her book is one of the reasons I try to buy not only GF stuff but also non GMO stuff whenever possible.

 

yes, just a little glaze. going to wait until morning though, don't want them getting soggy overnight.

i did eat the littlest one. they're pretty tasty! not bad for a random Pinterest find!

 

ahh...the Pinterest fails. Good stuff there. Always picture the hedgehog cake and the zombie gingerbread cookies
I blame the burn on the RV oven and the pan. My "good" baking sheet is too big to fit in that oven so this one was a gamble but also my only option. I'm happy with them though. Next time I'll try it in the house oven and with my normal baking stuff. Not bad for a 1st attempt!

 

Is that the oven ready Barilla or whatever they call it? good stuff. tried it this last winter and I think I'll stick to those from now on. the other brand I used i had to boil and there was like a 15 second window between being done and being complete mush that you cant pick out of the pot.

 

I tend to stick to mom and pop type places when I eat out. They're more likely to actually make something from scratch so I feel safer than going to most chain restaurants.

BUT my local Arby's has gluten-free buns so every once in a while when I'm in a hurry I'll swing by there. Not every branch has it so call ahead and ask.

Also lucky to have a few MT-based chains that offer up GF stuff. Mackenzie River Pizza Co. is one of my favorites. They just use Udi's crusts but their toppings are amazing and worth the cost - about $15.
There's a cafe outside Yellowstone that was owned by a couple who are both GF. I was a regular there. Once they got to know me a little they'd come over as soon as I sat down and would ask "hey we just got a new XXX in, would you mind trying it and letting us know what you think?". The wife was always more friendly and the last couple times in there it was only the husband running the place. Not sure if they split or what. The cafe still has the GF stuff, just not great service.
And another local place - Main Street Over Easy - that does breakfasts has GF waffles and pancakes. I actually like their omelettes. Old style diner with the big pass thru window into the kitchen. I like to sit at the counter and watch my breakfast being made.
And no shortages of steakhouses and what not in MT. Can't go wrong with a steak, baked potato and salad!

 

some are and some aren't
the cafe owned by the GF couple had dedicated everything for GF because they knew 1st hand the importance of it. The first couple times I went there they'd warn me that it would take a little longer because they had to "warm up" or "prep" the GF area since they only ran it when needed. After that I'd call ahead and let them know I was on my way so they could get things started ahead of my arrival. If I was there for lunch I was getting a bison burger and fries so the deep fryer needed to warm up. If it was breakfast it was blueberry waffles and they needed to get the batter made.
The breakfast place I like is an open kitchen so you are taking a chance there. I've had their waffles and had no issues but then I do have a little tolerance. I just prefer their omelettes.
and the pizza place has separate baking trays for the GF stuff. Prep area is mixed.
There's also a local food truck that does wood-fired ovens and they do really well at keeping everything separate.

i won't go to most major chains because either A) their stuff comes premade and they just heat it up or B) their staff isn't well educated in the ins and outs of food allergies. My folks love Olive Garden for whatever reason. I love Italian food but refuse to go there. I'm not paying $20 for something I can make better at home for $4. And the last time I was at the local place I asked the server for some parm and she told me it wasn't gluten free. I asked her if she meant gluten or lactose. Not sure she knew the difference. Pretty much convinced me to never go to an OG ever again!

 

I've just gotten to know what to trust here locally. When a travel a little further away it gets tougher for sure. Here in Bozeman / Belgrade I think we're about 60k total.