My dog totally chewed up that book. I still love him, but I miss that book.
Then I spent hours and days and weeks studying Internet websites. One day, as I was standing in line waiting to check out at WalMart, I looked over the selection of magazines that were lined up along the aisle. One of those magazines was calling my name.
These are some processed certified gluten-free products that I use most often:
- DeBoles is by far my favorite brand of rice pasta; I use their lasagna noodles to make my blog Lasagna recipe, and their spaghetti is the most tender that I've found beside homemade.
- Pamela's cornbread is quite good in my Mexican Casserole recipe. The flavor is moist and a bit sweet - the way I like it.
- Kinnikinnick makes the gluten-free, dairy-free, nut-free graham-style crumbs that I prefer.
- Bob's Red Mill flours are popular with gluten-free consumers.
- Chebe makes very nice bread mixes for people who are in a hurry and don't want to make bread from scratch.
I hadn't learned to cook growing up, and cooking for me had always consisted pretty much of reading the directions on the box to cook processed foods or microwaving. That is totally another conversation ... Once I had tired of yucky store-bought bread and pasta and the same basic recipes I signed up for the "Gluten Free Gourmet" cooking class at Viking Cooking School. What a life-changer! I learned how to use a pasta machine to make homemade gluten-free pastas, make pizza dough and bread from scratch, and bake amazing genache cupcakes. I was inspired!!!!
I went on several major shopping sprees. Yeehaaa! I found a pasta machine, pizza stone, and tutensils that I'd seen on TV but never dreamed of using myself before the cooking class. I bought some flour.
I bought these baskets at WalMart so I could alphabetize my flours and gums.
(I keep opened flour in my refrigerator.)
Next came the energizing exercise of researching online some more, networking a whole lot more, and first find, and then reading these super favorite cookbooks.
I am pretty confident that I have the tools and know how to connect with resources that will allow me to prepare delicious foods for my family. Thank God there will be no more sandy-tasting, horribly-textured, awful gluten-free dishes. (There were plenty of days when all that I ate was fruit and salads because I couldn't stand to eat another horrible cracker or more tough pasta.) I look forward to learning about gluten-free eating as I continue my Celiac life. There is much to learn!!