Last night after the pancake fiasco I decided to keep things safe for dinner. I made potato pancakes (using chickpea flour), and a spinach/avocado salad with ricotta. Kurt made rice macaroni salad with all sorts of stuff. It was all very good, but I felt hungry not too long afterwards. I think it was the lack of protein.
Tonight we had corn tacos. I made refried beans (which is what those chunks that look like steak are). There was also some vegetables on top (including some broccoli that was close to the edge and needing to be used), and cheese. We’ve done corn tortillas before; we even have a press that was given to us. They never seem to work for us though. I’m suspecting that we’re using the wrong flour. They are always super crumbly and hard to work with before they’re cooked and then very prone to breakage afterwards. We use corn flour. If you know the answer to this quagmire, please share your knowledge, I would love to be able to make these with the frustration we’ve experienced so far! Otherwise, they were delicious and I actually stayed full.
In other news, a giant flock of seagulls just swarmed in and landed in my front yard. It seriously sounded like I was aboard a mid-ocean fishing boat for a while. I tried to get a picture but the cats escaped though the door, hoping to try their hand at real hunting without the window in the way. I wonder if seagulls like leftover gluten-free pancakes?
Today I walked over to the nearest bulk store and grocery store, just to see what kind of gluten-free options they offered since I’ve decided to go gluten-free for a week. I found quite a big variety of stuff at the bulk store. I was shocked at the packaged stuff though. It was about 6 times the price as the conventional product it was replacing. There is no way people would be able to live off of those kinds on products. The ‘all purpose’ flour mix was also quite expensive, a little under 70 cents per hundred grams. The flours I bought: corn flour, brown rice flour and white rice flour were all 33 cents per hundred grams. I also bought potato starch and some brown rice spaghetti.
At the grocery store I checked out the organic aisle and found some stuff, but again it was pretty expensive. I got some cereal, but then for the crackers I wanted I headed over to the regular cracker section. I found a few things. I found a few varieties of rice crackers, though they did say ‘may contain wheat’. Because I don’t think I have a hardcore wheat allergy I really didn’t worry about this. I also decided to just stick with regular oatmeal because from what I’ve read the only problem with it is that there may be trace amounts of wheat in it. I’m not really worried about that. Plus the gluten free oatmeal I found was 5 bucks a bag! I really don’t eat enough of the stuff to warrant that.
So, I will let you know how it all goes! I won’t lie, I’m slightly worried.
Starting Monday I’m going to try to eat gluten-free for a week. I realize a week really isn’t anything to write home about, and I plan to try to go for a month later, but I eat a ton of gluteny stuff so I thought a week would be good to try it out and see what I would need to do to make a month possible. The reason I’m doing this is because I’ve had a lot of digestion problems my whole life and there is a history of celiac disease in my family. Also, gluten-free seems to be really in right now, so I thought I would give it a shot. I found a really good list of things you can eat here:
So, tomorrow I’m going to go get some corn flour and rice crackers and see if I can track down gluten-free oatmeal.