Sunday, November 28, 2010

Gluten Free Roux

I love to cook and one of the things I love to cook is the Barefoot Contessa's Truffle Mac & Cheese.  If you haven't tried it is a must.   (And a secret if you can't find truffle butter, truffle oil works just as well).   In the recipe you need to start the sauce with a roux.   Normally this is flour and butter, but I was thinking how on earth am I going to make a gluten free roux.  At first I thought maybe just cornstarch and butter, but that would be too chalky.   I searched on line and came across a roux recipe that is gluten free.   Still has butter but instead of wheat flour, it combines cornstarch and rice flour.   So tonight I am going to test it out with regular mac & cheese (Quinoa mac is being used).   Wish me luck.

Wednesday, November 17, 2010

Chocolate Chip Cookies - Gluten Free and DFI friendly

Since I found out about having DFI, I have been wondering how will this work with baking.   I love to bake and my husband loves it when I bake.   I have a favorite baking cookbook, The Complete Magnolia Bakery Cookbook.  Seeing as their recipes are not gluten free or totally DFI friendly, I decided to experiment and see what I can do.   I started with something simple and well known in flavor to all .... Chocolate Chip Cookies.

I made a batch and have to say they taste pretty good.    A few things I learned, they take a little longer to cook and they don't look as brown as the nestle version.

So here is the recipe with my adaptations.

Magnolia Chocolate Chip Cookies - made Gluten Free and DFI Friendly

1 1/2 cup Gluten Free All Purpose Flour Mixed (I used Bob's)
1/4 tsp Xanthum Gum
1 teaspoon baking soda
1/2 tsp salt
1 1/3 sticks of unsalted butter
1/2 cup sugar
1/2 cup Raw sugar (replaces the light brown sugar since this is not a DFI friendly sugar)
1 large egg room temperature
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips (I plan to be a little more generous)

Preheat the oven at 350
In a bowl combine the flour, xanthum gum, baking soda, and salt in a bowl.
In a mixture cream the butter and sugar together.  Takes about 5 minutes.  Add the egg and vanilla and mix well on a higher speed (adds more air into liquid).  Add the dry mixture and mix well.  Add the chocolate chips.    Drop the batter on a parchment paper lined pan.  Bake for 10 to 15 minutes depending on your over.

Enjoy with milk.

Saturday, November 13, 2010

DFI - Dietary Fructose Malabsorption

Recently I found out that I have DFI Dietary Fructose Malabsorption.   Basically this means my body cannot break down fructose thus causing me to have a lot of stomach issues.  I have been being tested all year for a number of things and this has been the conclusion.   Unfortunately there is not a lot known about DFI and how foods can effect a person with it.   I did go to a dietician and was able to get the low down on what sugars I can have and what to stay away from ... mainly High Fructose Corn Syrup and sugar alcohols.   She also suggested wheat.  

So now I am learning how to cook differently and read labels even more carefully.   This means my blog is going to take a new turn.   I am going to begin working on recipes that fit into the DFI lifestyle and don't make me feel like I am missing out.  

Right now I am in the testing stage of my tolerance so it is possible I can have wheat based products if paired properly.  This is going to be tricky.   But I am also going to be experimenting with Gluten and Fructose free foods.

One thing to understand this is very different than diabetes because I can still have sugar.   It just needs to be real.

It is interesting that I am diagnosed with this since I have always suspected HFCS was not good for us anyway and have been watching my intake when I can.  But until now I didn't realize how it is in nearly everything!  Even things you wouldn't think it would be in.   Maybe more people will be diagnosed with this and maybe the food industry will have to realize they need to use real ingredients.  

Here is hoping .....