My Gluten-Free Reality Bites

Sometimes a gluten-free reality bites.

Today, when my sister gets burned cause in Wyoming she can't find or afford to buy stinking doughnuts, and she has to make her own. Being GF Bites!

Today, when my focaccia bread doesn't raise and tastes like chewy cardboard triangle cut-outs, gluten free bites!

Today, when my soup is disgusting and I have to bake those stinking biscuits from the pop-out can for the rest of the family, and they turn out looking delectable, and I can't eat them, gluten-free bites!

Today, when I spend two hours wandering through a "regular" grocery store searching for gluten-free items with the handy-dandy g-f store label (dark brown), and I can't even get to fifty bucks to get the five-dollar off coupon, even if I buy xanthan gum, then living a gluten-free reality bites!

I'm pretty sure that tomorrow I'll wake up re-energized and reinvigorated and when I do, watch out

I'm biting back.

P.S.

Thanks Mindy for calling me and telling me that there is no happiness in this world greater than waffles from my mix. You are the salt of the earth and the sugar that keeps me stuck to this keyboard, writing this blog. Next time, leave a comment--even just Yum will keep me attempting to turn this stuff called GF into real food.

National Institute of Health Newsletter

FYI here is the latest issue of the NIH's Celiac Awareness Letter which came about when somebody there figured out that at our current rate of acceleration, (1 celiac to every 637 humans in 1950 up to now, 1 in 137) we will be a pandemic soon. And the government had better pretend that they had a handle on it way back when.

So here it is, the latest and greatest governmental studies that you wish you had thought of first and gotten funding for:

http://us.mc818.mail.yahoo.com/mc/welcome?.partner=sbc&.gx=1&.tm=1286314928&.rand=80obag8bqej6l#_pg=showMessage;_ylc=X3oDMTBubmxpZHRvBF9TAzM5ODMwMzAyNwRhYwNkZWxNc2dz&mid=1_674217_AKzPjkQAAAUBTKuClQmupAJwKn8&fid=Inbox&sort=date&order=down&startMid=0&filterBy=&.rand=625732405&hash=ff9cf4d2f7d3e81e2542586d3b20b51c&.jsrand=2805345

Hot Pasta for Fall

I don't know what I like best, soup or hot pasta for fall. Today it's pasta with shrimp and veggies.

Grab whatever veggies you have in the fridge, julienne carrots, zucchini, broccoli and toss it all in with the pasta while it boils. Pull the shrimp out of the freezer (we're landlocked here in the midwest) and toss it in to cook and turn pink after everything else is nearly al'dente.

I prepped the sauce while everything finished, water, a scoop of my favorite cream soup mix, (can be made GF/CF) a dash of garlic and lemon pepper and a spoonful of rice flour to thicken. (using rice flour to thicken will not make lumps, even if you sprinkle it in dry--so much better than "glu-tened flour).

I drained the pasta/mire poix mix in a colander and added the sauce. WOW! Easy and delicious. I served it with focaccia bread.