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.
Since being diagnosed with DFI, I have been reading labels more closely. Not to say I didn't before but now I am reading labels on things you would never suspect HFCS to be added in. So here is my rant. Why does HFCS need to be added to beef consome, saltine crackers, cream of mushroom soup??? Was this how the recipe was intended?? I have made beef consome and mushroom soup from scratch and never once did the recipe call for HFCS. Why does it need to be added to Crystal Light drink mixes? Isn't this suppose to be a low calorie drink that encourages people to drink more water. How can this be helpful? I really hope the food industry becomes wise to exactly what adding this to products that don't need it is doing to our diets. Yes there is some personal responsibility and we should be informed consumers. BUT COME ON!! I would have never guessed HFCS would be in these items until I really read the label. I even have to ask about the coating on my med
GOOD LUCK, Kitchen Diva! Beautiful, beautiful table!
ReplyDeleteGood luck, I'm very curious how it turns out!
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