Posts Tagged With: gluten free
Oh boy. Since the weather is still flip-flopping worse than Mitt Romney and leaving me feeling worse for the wear, I confiscated my laptop and ferreted it away to the bedroom. Hubs can deal when he gets back from class and just do his homework instead of whatever it is he does all day, because I need to finish this post already. Remember these?
Well, I guess you kinda need the gravy recipe to make them look like that. So, without further adieu (screw you, ‘ado’ sounds like the noise my derpy dog makes), Gluten-Free White Sausage Gravy.
Biscuits. Moist, fluffy, and slightly chewy. Drop biscuits, specifically. I’ve never been a fan of rolled biscuits. They never seem to break apart like they should when homemade, and I can’t stand the store-bought layered biscuits in a can. The layers just weird me out. I keep expecting to find a bug between the layers.
No, I’m not saying there are bugs in the packing plant for companies that make layered biscuits in cans. I’m saying I have terrible paranoia and food that has layers that can hide things makes me think it has something to hide.
Mrrrph. I’m going to make every effort to post the biscuits and gravy over the weekend, along with the lemon scones and cranberry cream cheese icing, but I can’t promise both, if anything, right now.
My brother has discovered that even with using disposable hose tips and “being a dick”, as his friends put it, about not sharing his hose, it’s still quite easy to catch a cold at a hookah bar. It’s even easier to give said cold to the sister you live with, and her toddler. Since I’m on steroids, the cold (likely RSV) is really beating me up. My daughter is also getting cranky and sniffly.
So, until I’m better, enough with the sick talk. Here’s a photo of what you have to look forward to. Make sure you have white rice flour, brown rice flour, tapioca flour, and either xanthan or guar gum or psyllium husk (Metamucil) and flax meal. I’ve found that psyllium and flax work better together than on their own. Also, cranberries, cream cheese, confectioner’s sugar (gluten free) and either a pastry bag or a ziploc with a tiny hole cut out of the corner.
Good night for now, I’m going back to bed.
Blogger is…interesting. I like the extra features and the ability to customize the look and feel more than I can here, but I’m just not feeling the love for it. I don’t like the interface or making changes, and I don’t like their version of the Dashboard. Also, paid features are better here, and I’m buying my domain name next week.
So, it looks like I’ll be staying here.
Sorry this isn’t a food post, but keep an eye out, I’ll be posting my take on Gluten Free Biscuits and Sausage Gravy sometime this week, and maybe some Cranberry Lemon scones. No, scones are not Cajun by any means, but I make awesome GF scones with frozen cranberries (dried are yucky for baking IMO), and cranberries don’t get enough baking love.
Also, always getting paired with orange and bran? BLECCHH!!
Just letting you know up front, this is not a ‘health food’ blog. I do not guaranty that any recipe I post will be low-fat, low-carb, low-cholesterol, or low-anything, with the exception of gluten, and in that case, by low I mean none. What I do guaranty is that when followed with a good bit of faithfulness and the right cookware (seriously, you can’t just use any old pot to make gumbo), the recipes I offer to you will produce good food. I do like to use whole grains as often as possible when baking, but if a healthier whole grain flour just doesn’t taste as good in a biscuit as white rice flour, I’m not using it again. I looove using agave nectar – when it tastes better (or when baking for my diabetic uncle). I try not to use starches too often, but sometimes, they’re needed.
That doesn’t mean I drown everything in butter and bacon. I use canola oil when possible (GF flours are none too forgiving, and don’t seem to like canola all by its lonesome), but butter and shortening give better results, as does coconut oil. I do not cook the recipes I post every day; in fact, I only cook traditional Cajun meals once or twice a week. Vegetables are queen in my kitchen and on my dinner table.
What this does mean is that you, dear readers, get the tastiest things I create. You don’t get the baked potatoes zapped in the microwave and sprinkled with Slap Ya Mama and margarine because I’m too tired to cook anything else. Or tomatoes and hummus. Or a salad, or a green smoothie. You can do that easily on your own. You don’t need a Cajun with Celiac disease to help you out.
But you just might need help with a gluten-free chicken and andouille gumbo. Just give me a bit until the weather settles back down. It’s supposed to be January, but I’ve had my air conditioner running for 3 days now, and 75 degrees outside is sooo not gumbo weather.
I’m currently sharing my laptop with my husband for school and gaming, since my old desktop decided it doesn’t like the Internet anymore. I’m also slowly putting the blog together, and while I want to get started with recipes and pretty pictures, I don’t want to get ahead of myself. So, until I have more references and resources for all things gluten-free, if there’s something you need to know and I don’t list it, check the link to Gluten Free Goddess in the sidebar. I refer to her for all things gluten-free and non-Cajun.
With that said, here’s a few things you’re going to need if you want to cook Cajun food.
Maybe you know me. Maybe someone sent you here. Maybe you’re just looking for a good gluten-free gumbo recipe. Sadly, there’s nothing here yet. This is my first foray into blogging, and it’s going to be a bit before I add anything substantial.
I’ll add bits and pieces here and there, but before I can get down to the real fun, I have to get this working.
So for now, you’ll just have to bear with me and look at the boring header. It’s a shot of Devil’s Pond in New Iberia, by the way.