Another Rookie Mistake

Veggie SausageSo, I’ve been doing this vegan diet, Dr. Fuhrman’s Eat to Live diet. I chose Sunday as my ‘cheat day,’ where I would have some treats without going nuts. I decided to have some Morningstar Veggie Sausage Patties for breakfast as a special treat. I didn’t even read the ingredients. I’m almost always careful about things like that. During church, I started to feel sick. By the time I got home, I was in real gastric distress. Yuck! I felt horrible. To coin a term from Amanda on http://celiacandallergyadventures.wordpress.com/, I felt like I had been glutened. I couldn’t imagine where I could have eaten any gluten. Then I remembered that I had the veggie patties and sure enough, the number one ingredient was wheat (in the TVP). Duh! The number one ingredient: not even hidden in something like modified food starch. Another rookie mistake. Oh, well, you live and you learn. Moral of the story: read the ingredients!

By the way, my way of dealing with being glutened is to take a big glass of metamucil, drink lots of water, and maybe some tea. My go-to teas are Traditional Medicinal’s Eater’s Digest tea with a bag of dandelion root tea thrown in. I also like licorice root tea and in the summer and fall, I’ll have fresh peppermint thrown into some boiling water for tea. I know there are some medicines out there to use, but I prefer the flush it out and soothe the stomach route.

Here’s to your health!eater's digest

Paczki as Promised

Gluten Free PaczkiWell, here’s the paczki recipe. For those of you new to Polish delicacies, it’s pronounced ‘poonch – key’. These were a little difficult to make. The dough, once again, is delicated, and you have to be gentle when moving it around. Also, you have to be resigned to the fact that you will never again have a light and fluffly donut again. But, it’s a fun treat to try and make and they are tasty. You could substitute some other flours for the sorghum, like maybe white rice flour instead, and it will be a little lighter in texture, but I like these. The jelly filling with the sorghum flour is a nice treat. Enjoy!

Ingredients:
½ C. Soymilk
2 Tbsp. Sugar
2 Tbsp. Butter
2 Tsp. Yeast
2 Large Eggs
1 Tsp. Vinegar
¼ Tsp. Vanilla
¼ Tsp. Salt
1 C. Sweet Sorghum Flour
½ C. Brown Rice Flour
¼ Cup Coconut Flour
1 Tbsp. Tapioca Starch
1 Tsp. Xanthan Gum
Filling of choice (about ¼ cup)
Sugar for dusting

Directions:

In a large glass measuring cup, heat the milk, butter, and sugar in microwave for about 45 seconds, until just a little warmer than room temperature. Add eggs, vanilla, salt, vinegar and yeast to milk mixture and let stand for about 5 minutes, until the yeast is puffy.
In a large mixing bowl, combine the flours, tapioca starch and xanthan gum. Mix thoroughly. Slowly add in the milk mixture and mix for about 2 minutes, until all of the ingredients are fully combined.
Cover with plastic wrap and let rise for about an hour. Punch down dough. Roll out to 1/4” thick. Cut with a biscuit cutter and place half of the donuts on a cookie sheet dusted with rice flour. With a little beaten egg, wet the edges of the donuts on the cookie sheet. Top each with ½ tablespoon of jelly. Top each donut with another donut round and press together lightly. Let rise for another 30 minutes.
Preheat oil to 350º. Fry Paczki for about 3 minutes, turning over about every minute, until golden brown. Drain on a cooling rack. Dip in sugar to coat. I used seedless raspberry jam for mine, but custard or any other filling of your choice will work, or you can leave them as is and just coat them with sugar. Makes 8-10 donuts, depending on how thin you roll them out.

Gluten Free Breakfast Casserole

Breakfast Casserole 2“When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?”

“What’s for breakfast?” said Pooh. “What do you say, Piglet?”

“I say, I wonder what’s going to happen exciting today?” said Piglet.

Pooh nodded thoughtfully. “It’s the same thing,” he said.

I love breakfast. I always have. I love getting up early in the morning and seeing the sun rise and birds wake up. When I lived in Philly, I loved walking the streets early in the morning and seeing the city come awake, the bakeries baking, deliveries being made. Now I love the morning because I get up and do my devotions before everyone else is awake. It’s a wonderful time of solitude, of getting direction for the day. My favorite meal is breakfast. Our family almost always eats breakfast together. It seems that if we can just start the day together, we’ve started off on the right foot. A couple of years ago, we started having a breakfast in our Sunday school class once a month. Breakfast casserole has been a main staple of the breakfast since we started. It’s easy to throw together the night before and just pop in the oven before breakfast, with little work that morning. Since I’ve gone gluten free, I haven’t been eating the casserole. I decided to try this gluten free casserole for this morning’s breakfast (I also made some gluten free biscuits to go with the sausage gravy – but I used the gluten free Bisquick and mixed in a little bit of sausage to the mix. They turned out pretty good too.) This was a very tasty casserole. It tastes just like the regular one, but it’s a lot more filling. I hope you give it a try some time. It will impress the pickiest eater.

Ingredients:
14 Slices Gluten Free White Bread, cubed
12 oz. Cubed Ham
6 oz. Swiss Cheese, shredded
1 ½ Cups Shredded Cheddar Cheese
3 Cups Milk
4 Eggs
¼ Tsp. Dry Mustard
¼ Tsp. Onion Powder
¼ Tsp. Salt
Pinch Freshly Grated Nutmeg
4 Cups Gluten Free Corn Chex
4 Tbsp. Melted Butter, slightly cooled

Directions:
Preheat oven to 350º. Place bread cubes on cookie sheet and toast until lightly browned, about 15 minutes. Spray a 9×13 pan with cooking spray (I like to use a glass dish for this so it can bake without burning). Layer half of the bread on the bottom of the prepared baking pan. Top with ham and cheeses. Top with remaining bread cubes. In a medium mixing bowl, mix thoroughly milk, eggs, mustard, onion powder, salt and nutmeg. Pour over the top of the casserole. Let casserole sit overnight in refrigerator. When ready to bake, add the Corn Chex to a zip top bag and crush slightly (don’t pulverize them). Add butter and salt and mix thoroughly. Sprinkle Chex mixture over the top of the casserole. Bake at 350º for about 45 minutes, until top is slightly golden brown and casserole is bubbly. Let the casserole sit for 15 minutes before slicing and serving. Makes about 12 servings.