the source of my discontent: The Top Five

[the_siobhan]

I think maybe I'm feeling overwhelmed.

1.) The house is moving along, but a lot slower than we would like. Mostly because we work different schedules and so the time we have available to work on it is pretty limited. We need to have the basement sorted by the time we turn the furnace on, so we're starting to feel the time crunch. And since reno work isn't the only thing we have or want to do with our spare time, it's getting kinda crunchy.

2.) I'm doing really really crap on the sorting out my dietary issues. If somebody plonked a list of foods and a schedule on my desk I would have no problem following it, but because I'm trying to figure out a lot of it on my own, it's a huge pain in the butt[1]. The experiments I've made with alternative flours[2] have been complete failures, and research and experimentation takes up time I could be doing other things. I find myself staring into the fridge trying to think of something I want to eat, and as often as not I say fuckit and make myself a sandwich and down a handful of pills. This is not what I want to be doing.

3.) Three years after a quit the damn company, LD50 showed up back on my doorstep like a 16 year-old shoplifting charge that just will not go away. I spent days going through boxes of old paperwork and telephoning government offices and I'm pretty sure the appropriate records have finally been submitted. But still. If a human ex kept up this kind of behaviour I'd take out a damn restraining order.

4.) I want to get off the phones at work. I even have a reasonable idea of what I need to do to accomplish that. I just have no left-over mental energy to put towards it. None.

5.) Money and debt. Kill me now.

[1]No scatalogical puns intended.

[2]Most recent purchases; chickpea, millet, moong and rice flours. Now I just have to hunt down recipes that don't include wheat.

Comments

[eveofdstruction.livejournal.com]

Muffins are often a good place to start. I have yet to make muffins that didn't work at least well enough to be edible, no matter what weird flours I put in them. I just start with the basic muffin recipe from the Better Homes and Gardens cookbook (though I'm sure any would do) and use that as a guide for proportions. Then I just throw stuff in. Molasses combines really well with many things I've tried, and it seems to help a lot with texture and flavor.

[the-siobhan.livejournal.com]

That's a good idea actually - muffins are easier to make than bread so I can get a feel for the different flours first.

[eveofdstruction.livejournal.com]

I'm a great fan of muffins. They make it seem like I'm good at baking when really they're just easy.

[machineplay.livejournal.com]

I recommend a cookbook called 'Full of Beans'. It's a Canadian book, I think. here it is at amazon.com (http://www.amazon.com/Full-Beans-Violet-Currie/dp/0969568819/ref=sr_1_1/105-2987338-9781222?ie=UTF8&s=books&qid=1188670831&sr=8-1) I've used it for quite a while. There is a chocolate cake in there that is a good starter.

Try the Bulk Barn for alternative pastas. They usually have a few kinds and I'm sure you have one relatively near you. They will also have bread machine mixes and regular bread mixes for your sandwiches. I love the rice noodle 'sticks' you can get at the Asian grocery store, too.

If you give me some idea of what you usually eat, I have done the no-wheat, no-dairy thing and it is easier for me to tell you how I'd change a meal than to throw out ideas.

I found it simpler and less obtrusive to forgo the item (pasta, bread, etc) entirely and put something else in its place. In many instances, I used spaghetti squash or julienned kale instead of pasta under a sauce, quick-cook oats instead of bread crumbs in meatloaf, and things like that. Romaine lettuce hearts are a great substitute for bread when it comes to making sandwiches, you just stuff them. Tuna salad is delicious in them, or you can lay a slice of deli meat out, put a slice or 'stick' of cheese on it, a wedge of pickle, some veggies and condiments, roll it up and tuck it in the lettuce. That's a lunch that packs well.

[the-siobhan.livejournal.com]

I'm not much of a desert eater, but I love bread. I ate a bagel for breakfast every day for years and I seem to be having trouble figuring out what to do insteadt. (I'm 100% sure this is just me being ornery, I can list you 20 things that are in my fridge that are entirely adequate for breakfast food, but at 8:00 in the morning none of them are good enough.)

The romaine idea is brilliant, I'm going to give that a try. I was thinking that with a lot of the gluten-free flours I could try making flatbreads that would do for wraps.

[mscissorhands.livejournal.com]

have you tried Ezekiel Bread? It is not made with flour, well if done properly, they make it with bean flours and so on. It is also tasty as all get out!

[the-siobhan.livejournal.com]

I've never heard of it. Where do you get it?

[mscissorhands.livejournal.com]

I get mine from Organic Garage in Oakville but you can pretty much get it at any place selling whole foods or natural foods. Just check the label to make sure it doesn't have white or whole wheat flour in it.

[the-siobhan.livejournal.com]

I'll keep an eye out for it.

[inulro.livejournal.com]

I used to regularly make a pancake-y type thing with chick pea flour from one of Madhur Jaffrey's Indian cookbooks. It was really easy and took very little time. Er - back when I had a brain. I tried it again a couple years ago and completely messed it up. I can look it up if you're interested.

[the-siobhan.livejournal.com]

Yes please!

One recipe coming up

[inulro.livejournal.com]

This is from Madhur Jaffrey's Eastern Vegetarian Cooking. I just noticed that the pancakes section has lots of recipes using non-wheat flour so you might like to check it out.

Gram Flour Pancakes
(that's chick pea flour to you and me)

4 oz/115g gram flour
1/2 tsp salt
1/2 tsp ground turmeric
1/8-1/4 tsp cayenne pepper
About 2 fl oz/1/2 dl vegetable oil

Sift the gram flour into a bowl. Slowly add 8 fl oz/1/4 l water, 2 tbs at a time. After each addition stir well with a wooden spoon, breaking up all lumps. Now add another 4 fl oz/1 dl water, the sale turmeric, and cayenne. Stir to mix.

Put a small cup with the oil, as well as a pastry brush, a teaspoon and a small measuring cup somewhere near your frying pan. Have plates ready so you can serve the pancakes as soon as they're made. Each pancake takes about 7-8 minutes to cook.

Brush a nonstick frying pan with about 1 tsp of oil [I did not own a pastry brush back in the day, but somehow I made it work] and heat on a lowish flame. When it is hot, stir the batter well and pour about 4 fl oz from the bowl. Tilt the pan around to spread the batter to the edges (it should end up about the thickness of a crepe). Keep doing this until all the batter in the frying pan is evenly distributed and is set. Dribble 1 tsp of oil around the edges of the pancake and another tsp over the pancake. Cover the frying pan and let the pancake cook for 7 to 8 minutes. It should be slightly crisp at the edges and on the bottom.

I used to eat mine with loads of mango chutney, but I don't need much of an excuse for mango chutney.

Re: One recipe coming up

[the-siobhan.livejournal.com]

Whhot! Thank you. I'm going to try this.

Re: One recipe coming up

[shnells.livejournal.com]

i would probably avoid the cayenne pepper as that will probably make your stomach feel worse. i'd substitute white pepper that will give it a bit of kick. i would also add cilantro and finely chopped onion and bell peppers and tomatoes if you can have them since chana poodas (as we call these pancakes) can be rather stodgy at times. also you can add cumin which will help with digestion.

are you allowed to have yoghurt?

[lilactime.livejournal.com]

chickpea flour = pakoras :)

I've never worked with millet flour. If you like hot cereal, I'd recommend quinoa.

[the-siobhan.livejournal.com]

Mmmm, pakoras.

I can think of worse fates. :-)

[katyakoshka.livejournal.com]

Have you tried Bette Hagman's Gluten-Free Gourmet books? Full of GF flour blends for various types of cooking, as well as a wide variety of recipes. I have one that I need to really start trying out.

Other options: Kinnikinnick Foods (http://www.kinnikinnick.com/) & -- my celiac MiL swears by both, and another GF LJ friend uses the latter's pizza rounds.

Good luck! (http://www.glutino.com/)

[the-siobhan.livejournal.com]

I'll check it out, thanks.

Pizza crusts are definitely a big item I need to replace.

[shnells.livejournal.com]

food for life is also a very good brand. i don't know if you get them in canada. what are your current dietary restrictions? i'm so restricted in everything that i'm glad i'm indian and have lots of handy reciepes! otherwise i'd be majorly fucked. let me know. i might be able to pass some tips to you.

[the-siobhan.livejournal.com]

I'm still trying to figure it out. I suffer from severe acid reflux, and I've narrowed down the culprit to bread products. When I gave them up for a while a lot of other symptoms that I hadn't associated with the reflux also went away - my asthma improved and random joint pains I've been getting for years just stopped.

I've decided I'm going to go completely grain-free for a week and then do some experimenting with different stuff to see what happens. Standard wheat is obviously a problem, but I'm not sure about wheat-related grains like spelt or duram yet.

So far I seem to be fine with corn.

I picked up some potato flour as well yesterday. So I have a few things to try out.

[notmostppl.livejournal.com]

I admire your effort in experimenting :) I miss baking and I really miss bread, but I'm not ready to tackle alternative recipes yet. Thank goodness for rice noodles and rice cakes. When I am ready to experiment, I'll be taking a closer look at the recipes on www.enjoylifefoods.com -- I really like some of their products, but they're expensive.

[the-siobhan.livejournal.com]

Arrrghh! They have bagels! And they don't export them to Canada!

[notmostppl.livejournal.com]

Dominion, College Park
isle 5, frozen foods
gluten & wheat free bagels

[the-siobhan.livejournal.com]

!!!

Did you spot what they were made out of?

[notmostppl.livejournal.com]

might have been rice flour? not sure, sorry. i was in a hurry to avoid being sick in public. will investigate further next time.

Tapioca Rice

[notmostppl.livejournal.com]

I was at Dominion (College Park) today and found:

Kinnikinnick Tapioca Rice New York Style Plain Bagels
Ingredients: White Rice Flour, Water, Tapioca Starch, Sugar, Whole Eggs, Palm Fruit Oil (Non Hydrogenated), Yeast, Cellulose, Modified Cornstarch, Pea Protein, Sunflower Oil (May Contain Sunflower and/or Canola Oil), Salt, Glucono Delta Lactone, Sodium Carboxy Methylcellulose, KinnActive Baking Powder, Xanthan Gum, Mono and Diglycerides, Vitamin Blend (Thiamine, Vitamin B2, Niacin, Folic Acid, Iron), Sodium Bicarbonate, Guar Gum

Kinnikinnick Tapioca Rice Sesame Bagels
Ingredients: White Rice Flour, Water, Tapioca Starch, Sugar, Whole Eggs, Palm Fruit Oil (Non Hydrogenated), Yeast, Sesame Seeds, Pea Protein, Modified Cornstarch, Cellulose, Sunflower Oil (May Contain Sunflower and/or Canola Oil), Salt, Glucono Delta Lactone, Sodium Carboxy Methylcellulose, KinnActive Baking Powder, Xanthan Gum, Mono and Diglycerides, Vitamin Blend (Thiamine, Vitamin B2, Niacin, Folic Acid, Iron), Sodium Bicarbonate, Guar Gum

Kinnikinnick Tapioca Rice English Muffins
Ingredients: Water, White Rice Flour, Egg Whites, Tapioca Starch, Potato Starch, Sugar, Yeast, Sunflower Oil (May contain Sunflower and/or Canola Oil), Poly Dextrose, Dextrose, Sodium Carboxy Methylcellulose, Salt, Pea Protein, Vitamin Blend (Thiamine, Vitamin B2, Niacin, Folic Acid, Iron)

Kinnikinnick Tapioca Rice Hamburger Buns
Ingredients: White Rice Flour, Tapioca Starch, Water, Sugar, Poly Dextrose, Whole Eggs, Dextrose, Yeast, Sunflower Oil (May contain Sunflower and/or Canola Oil), Pea Protein, Sodium Carboxy Methylcellulose, Salt, Vitamin Blend (Thiamine, Vitamin B2, Niacin, Folic Acid, Iron)

Re: Tapioca Rice

[the-siobhan.livejournal.com]

English muffins! Be still my heart!

I don't know if you're feeling social at all or not, but Axe & I are taking D & M out for goodbye pints tonight at Caddie's. We'd love to have you join us.

Re: Tapioca Rice

[notmostppl.livejournal.com]

Thanks for the invite. I fell on the way home from therapy today and managed a bloody knee, a twisted ankle, and a messed up hand. As a result, today was officially fired. Please give D & M my best :)

Re: Tapioca Rice

[the-siobhan.livejournal.com]

That sucks. I fell in the bathtub the other day and I have a bruise the size of a grapefruit. (This was *after* the dizziness got fixed.) :-p

I picked up some bagels today. Bagels for breakfast! Whoo hoo!

[baratron.livejournal.com]

epi_lj has a recipe for... argh, some kind of Indian bread using chickpea flour! It's from Ruth Anne (of alt.poly), who's coeliac and has been experimenting with different flours for a long time. It might be worth getting in contact with her in case she has her recipes typed out & can email them to you.

[the-siobhan.livejournal.com]

Oh! Thanks for the reminder. I remember that recipe, and I'm sure I put it in my memories.

[shnells.livejournal.com]

i'm finding chickpea and moong bean flours somewhat hard to digest and do best with the millet and rice flours as well as matpe bean (or urdad/udad) flour. there are a lot of very tasty dishes you can do with these flours. one you can do is dosa. take one cup rice flour, 1/2-3/4 cup udad flour. add salt (sea salt is best) and pepper and about 1/2 tspn of cumin seeds. add water and make a thin batter (maybe yoghurt drink consistency?). oil a griddle pan (i like the circulon one) or you could just use a frying pan and pour a little of the batter in (maybe about one ladle full worth) and spread it out thinly by picking up the pan and tipping it around. i find that spraying a little canola oil spray into the pan and then onto the dosa when it dries from the heat is the best thing to do. let it cook until the edges are browning and the dosa lifts easily from the fry pan and flip it over. repeat until desired brownness.

you can do this reciepe with the other bean flours too. you can also add spinach or cilantro or onions or tomatoes depending on your current restrictions.

have you tried quinoa? i found it to be a miracle food. also is it possible for you to see a nutritionsit who specializes in food allergies? i think you and i may have very similar issues.

good luck mate. and i completely empathize with you on the breaking down frequently and the stomach issues. the good news is that as you start feeling stronger, you're going to not feel so emotionally labile. that will take time. also stress can make stomach issues worse. so just breathe and let this pass too.

[the-siobhan.livejournal.com]

Thanks for the advice. I'm feeling a little bit more like I have at least a place to start.

I'm not familar with dosa - is it like a pancake or more like a tortilla?

[shnells.livejournal.com]

it's more like a crepe. if you ever went to an indian restaurant that served south indian food, it would be the big white rolled up crepe like thing with the spicy potatoes inside. yeah sorting out the food stuff is tough. i'm glad you're posting about it though. your post a while back about trying the yeast free diet is one of the first things that clued me into the fact that food intolerances might be causing my health problems!

[the-siobhan.livejournal.com]

That's perfect, exactly the kind of thing I'm looking for.

Is you family from one specific part of India?

Gluten-free food

[peculiaire.livejournal.com]

I don't know if you've seen this already, but Gluten Free Girl (http://glutenfreegirl.blogspot.com/) has some fantastic recipes. She's coming out with a book, too, in the next month or so.