What I need to know is this :  As a person who needs GFCF cooking resources would you rather have

A:  smaller  and less expensive books of more pointed focus (ie just sauces , dressings and gravies or other focus)

B: A huge broad scope book that covers everything (think Julia Child here) that costs more

Sound off!!!!   I’m trying very hard to put together what people need/want the most and thus have a resource that actually gets used vs. one that sits gathering dust on a high shelf

Greens Beer has many different styles that have the same full body, texture and color as its gluten loaded counterparts.

I found it at my local Fred Meyer to boot!

YAY for brewers who think out of the box and with their tastebuds, rather than just an ingredient list!!!!!

Why is this???? There are certainly adults along the autism spectrum, and the children that everyone seems so very single pointedly focused upon do tend to grow up when ones back is turned. And gee, they become adults. I truly applaud the efforts of parents to help their children and the network of information that has ensued. I guess what I’m grousing about is the dearth of stuff available to many adults that need it….and I know many.

While I understand that statistically speaking there are a whole lot fewer girls than boys that are AS/Autistic, I also understand that it tends to manifest very differently in girls and women than in the male of the species due to gender based neurological differences. Speaking statistically again, girls are far more likely to be misdiagnosed due to these differences in manifestation. I know that was certainly the case in my life.

I’d love to hear from y’all adult spectrum specters. Have you found resources? Diets that work? Coping Mechanisms? And how about the stuff that doesn’t work?

Inquiring minds want to know

On a side note I had my first GFCF dinner party the other night…oh and add VEGAN to that as well.

I did a lasagna that was pretty darned good, if I do say so myself. BUT the crowning achievement of the nite was dessert…rich chocolate layer cake , filled with marion/raspberry filling, coated with a semi-sweet chocolate ganache and decorated with fresh berries. This was served with a very rich bittersweet coconut/chocolate ice cream that I whipped up. It was good by any standard, let alone gfcf.

I’m insufferably pleased with myself at this point.

If you’re on a gfcf diet what dishes do you miss the very most?

If you’re NOT on a gfcf try and extrapolate…which dishes would you miss the most?

Beer doesn’t count, people

Sound off! I’d really like your input on this one!

As I had mentioned in a previous blog, I am now writing down all of my GFCF recipes as well as devising new ones. My goal is for dishes that aren’t just “good for what it is” good but rather “OH MY GAWD that’s good” good.  I did a ‘cheese’ sauce based Potatoes Au Gratin with Ham that fit the bill this last week.  It made my gluten and casein consuming husband very very happy.

I’m not only transcribing existing recipes but devising new ones as well. The idea in my little brain is that since I cook all the time anyway, I might as well put it all together into a cookbook. If any of you have leads on publishers that would take such a manuscript I’d gladly accept any information.

My mom seems to think that I could do this with one frying pan tied behind my back. I’m not so sure.

My big issue so far has been which things to leave out. Only a bit over a week in and I’ve got 10 pages just on sauces, and I’ve only covered 2 of the French mother sauces and a few variations.

Iwillnotobsessiwillnotobsessiwillnotobsess

Most of the rice and soy creams out there are pretty rank. It seems that if one doesn’t eat dairy one requires copious amounts of sugar.

Not so with Good Karma desserts, which I glibly call my favorite Rice Cream. It’s smooth and has the unctuous mouth feel of full fat dairy ice cream. It’s not too sweet. It has add ins like chocolate cookies…..

AND it’s organic, gfcf and works for sustainable farming practices.

What’s not to like?

You can access the company’s website here for more information about their products

Actually finding casein free products that taste decent has been a bit more problematic.

Now who’da thunk that there’d be casein in SOY CHEESE for crying out loud?? I mean who the hell eats soy cheese except those sensitive to milk products and vegans??? Almond cheese too.

I want to know which brainiac in product development decided that this was a good idea. Having an ooey gooey melted texture isn’t going to do the company any good if it makes their clients sick now is it?

I also found out my favorite bratwurst from the Alaska Sausage Company (awesome products btw) while being gluten free has milk solids in it. Poop.

A few cool finds though.

Ghee is caesin and lactose free. WOOHOO for butter taste! I think I can add it to baked goods with a non trans fat margarine to get that oh so not duplicable flavor.

Soy yogurt is a pretty good substitute for sour cream or thinned a bit for buttermilk. It also drips out fairly well and can be used as a soft spready cheese like ricotta or sweetened for use in place of marscapone. The drip thing takes longer than with regular yogurt, but oh well.

Hmmmm. Maybe I should think about a cookbook. I’m cooking anyways (always have), I just tend not to write things down. Mayhap I should start…..

EDIT: I have since found that Tofutti brand soy cheese does NOT contain caesin! The Mozzarella sort even tastes ok! I’m going to try out a GFCF lasagne! Tinkyada rice pasta ROCKS!