Sick jelly bean.
|hot roast beef sandwich on homemade gluten free bun.|
|i used some frozen leftover tomato paste|
|PB & Homemade Blueberry Jam on freshly baked GF Bread|
I don't spend my time thinking about what I can't have and coming up with ways to recreate those foods. Most of which are usually junk foods anyway.I'm definitely not a typical celiac.
Instead, I try to celebrate the foods I can have and turn them into everyday meals that my entire family can enjoy. Meals that the non-celiac and celiac can enjoy together without an issue being made out of it.
Recipes that my followers, whether they are gluten free or not, can look at and use as valid recipes for their families without thinking, 'eh, that's a gluten free recipe' and moving on.Of course, I still feel pangs of exclusion at events that so obviously don't provide me suitable gluten free options. I try not to dwell.
|Leftover Chuck Roast Vegetable soup... recipe next week!|
Plus, I cook a lot of really great things that do not and should not require a gluten free label, like my homemade tomato sauce, or my stocks, right?While most bloggers work hard to carve out a specific market, say the gluten free community, I'm really hoping to find a balance between both, because quite honestly we do all live together, especially under one roof.
See that photo up there? That was one bangin' PB&J that I ate yesterday from a fresh loaf of gluten free bread I had just baked. I follow a dedicated gluten free food blogger that came up with a great recipe that meets my limited GF pantry. I'll be giving a full report next week but my first initial baking of this bread turned out pretty good.There are just some compromises we don't make, like breads. I bake both gluten free and good old-fashioned real gluten containing wheat breads. It's just cheaper that way.
|my gluten free lasagana|
I'm going to add one note here, don't freak out about not having 'exact measurements', part of cooking homemade is cooking by feel and taste. Sure my sauce turns out a little different each time, but it always tastes good. :]
|stack all of your basil leaves|
|chop your basil to 1/4 inch size pieces|
|chop your rosemary as fine as possible|