Welp. Without thinking, I slurped the last beer off the edge of the can that I'd poured for my husband. Normal wheat and/or barley beer. I washed my mouth out with water and gargled several times, but I'm pretty sure that I swallowed the beer.
RIP digestive system.
Worst of all, it tasted really good! 😭😭😭
(That was about two hours ago. No nausea or gut pain yet, but I am hearing gurgling.)
Carrying on with my (medically necessary) journeys in #celiac friendly dishes, this spicy chicken and apple salad turned out more balanced than its parts would lead you to believe. I have attached both recipes you need to make it. Requires some prep, but is overall easy. Partner found it too sour but she's very sensitive any acid in food.
Recipe is from Cannelle et Vanille: Nourishing, Gluten-Free Recipes for Every Meal and Mood https://a.co/d/f0LETOe
Stages of prep for the Winter Root Vegetable Stew that is #celiac friendly and #glutenfree. I swapped the raabe for kale (they're both bitter greens and serve the same purpose). Surprisingly sweet and mild.
Never brined something in buttermilk before. I was curious how it would affect the chicken. Not salty or rubbery like usual brines. Very tender and juicy. Can't taste buttermilk. From the same recipe book and so #celiac friendly and #glutenfree#cooking.
This one was a bit out of carrot-ter for me (eh? eh? Be here all week). I don't generally like soup, though I struggle to see this as a soup. It's more a stew to me but the world recoils from me defining this as such, so I shall relent to the tyranny of the majority. I served it with Bob's Red Mill GF Cornbread mix, which add some heft to a pretty light meal.
This is not healthy. I should say that upfront. But it's not the worst. It's deep fried chicken thighs bathed in honey & garlic on rice with roasted broccoli, AKA good.
It is deep fried. I know that scares some. Deep frying has risks, but good practice (e.g., don't drop ice into it) & a fire extinguisher (which your kitchen should have anyways--though barring that a large box of baking soda at hand) will keep you safe.
Porridge often causes a slight bit of gagging in me. It has texture in all the wrong places, and none in the rest. It's bland and cloying.
However, quinoa holds up better than rolled oats (and is generally easier to find than actually gluten free oats).
That said, it's not life changing. I just like it more than the porridge I hate. I do find myself hungrier than usual on days I eat it and that certainly isn't for lack of calories in it. Probably the sugar.
Mujadara is a dish I loved long before the #celiac diagnosis. The key here is you must caramelize those onions.
Listen, looks directly in your eyes don't be a coward--don't just brown those bitches, CARAMELIZE them. You're nodding, but do you have the moral fortitude to stir onions for 45 minutes? Or will fear lead you away from flavour?
The recipe says 20 minutes and it's wrong. Commit.
I question raw kale in a salad. I like kale--like most bitter greens--but it's tough as shoe leather when raw. This recipe has you "massage the kale", which is a line I never thought I'd read. It did help, though. Overall, the salad worked.
Also, because kale is a brick shithouse, it held up overnight in the fridge.
The sandwich is Duinkerken GF bread wrapped about sliced ham & good ole Kraft singles then grilled with butter.
It's not that I deny the subjectivity of taste, it's just I don't trust most folks have had good preparations of almost anything. Anyways, the fellow who put this recipe together (Lucas Sin) has a must watch video guiding you through tofu (link with the recipe). It's excellent. Don't skip a step and this will blow your mind. I'm partial to the silken tofu rendition, but both are good.
I had to make my own garlic and onion powder. Let me explain why.
The "shit that has gluten?" discovery of THIS week was ground spices. Most don't list wheat as a possibility, but I discovered via cinnamon that it was in even unlabeled spices.
The real trouble, besides shabby labeling, is the price on certified GF spices. Mother of god, they can be 400% or more in some cases. Anyways, I have a dehydrator. Ta da.
I bought a tamago pan for this. It was an overdue waste of my money, but I enjoy making it. If you've never seen it done, imagine making your bed in the morning but instead of sheets, it's raw eggs and then you fold your bed up.
Okay, it's not like that.
Anyways, it's on crispy rice, which are cold rice cubes fried in oil, like all health food.
The trouble I have with recipes like this is it's essentially five different preparations poured together on a plate without a lot of cohesion. It makes for a lot of dishes to clean given its middling result. Another name for this style of dish is "buddha bowls" (which feels probably problematic, right? That California orientalism vibe that most people find cringey?).
Nonetheless, it is good. If you didn't know about crispy chickpeas, you should at least try that.
I haven't said this publicly anywhere, but I found out I have #celiac disease a few weeks ago. Being a person who just loves cooking and food, it is sad.
HOWEVER, since I stopped eating gluten I have had good moods. I don't think I've had a good mood (without drugs) since I was 12.
If you're chronically #fatigue and #depressed, maybe get the celiac blood test. It's unlikely that's your issue, but if it is, I cannot emphasize what a complete change it is in everything about you.
A lot of the #creakyChats community on Twitter seems to have dissipated since Twitter went kaplooey, but the #Discord channel is still there. It doesn't seem very active these days, but it's there, and we would love to see you if you have #arthritis or a #chronic illness. Come join us, we're nice people.
"Did you go gluten free before you were tested for celiac? This could cause a false negative.
"The bloodwork for celiac checks for antibodies to gluten. You must be eating gluten for at least 4-6 weeks prior to the test or you won't have the antibodies.
"Day in and day out, I feel like every other person I talk to has never been told they have to eat wheat before they get tested for celiac."
— Heather Van Vorous, from introductory emails sent upon signing up for her newsletter
"Personally, even though I hear it first hand, I cannot fathom how this is true. How can so many people seek help and not be told these simple things that are common knowledge in the medical community?"
Doctors ordered #celiac tests for me and another family member. Neither told us we had to be eating gluten before getting tested. When it was ordered, I was rarely having any #gluten, and my family member hadn't had any in months. The #doctors could have learned that with a simple question
How likely is it that both a blood test and some biopsies would produce false negatives while not following a gluten-free diet? Having seen rapid improvement from the low-FODMAP diet for IBS (which also happens to eliminate gluten), not fully eliminating fructans from onions and garlic, and then seeing an immediate reaction to wheat pasta upon reintroduction (within hours), I'm beginning to wonder if maybe celiac disease was missed.
I've used the JUST Egg product in quiches before and thought it was a perfect egg substitute. Someone asked me about how well it can replace just scrambled eggs. I hadn't tried it until today. I was apprehensive that even if texture was right flavor would be dreadful. Flavor was pretty good. It reminded me of sort of that baked egg casserole flavor. It did lack the sulfurous pungent notes that eggs have, which can be added back with black salt. For people who don't like that keep it out. Nutrition wise the macros are nearly identical to eggs but I can't get info on the micronutrient profile to see how it compares on vitamins/minerals. That is except for cholesterol where the equivalent eggs have 167 mg of it. Overall I'd say a worthy swap out for eggs I'll be using regularly now. #JustEgg#vegan#PlantBased#health#longevitywww.ju.st/
I am once again begging food manufacturers to voluntarily disclose whether the "natural flavour" they have put in their product contains gluten or not #celiac#coeliac
when there are gatherings of friends with food I always just tell them that I have celiac disease and to not worry about the food, I'll bring my own. sometimes people still want to try, and so I send them my wiki page on how to be gluten free, and inevitably get a text later when they're at the store like "holy crap you can't eat anything" and I am just like "ya I know lol"
can I give a #celiac shout out to trader Joe's for all of a sudden having a shitload of really cheap, good gf food? I am no hail corporate brand slut but $5 frozen pizzas, $5 for 4 big soft strawberry muffins, $4 for freaking BAGELS.... if they pull off the holiest, most impossible to find celiac item, the CROISSANT, I will be complete.
for reference, typical prices are $12 frozen pizzas, $12 loaf of bread (used to be $8), generally 2-2.5x any price and 0.5x the quality