I'm still tweaking my diet, but here are a few solid conclusions ( Read more... )

Seems like lots of my friends are trying the gluten free lifestyle these days, so here are a few of the tricks, tips, and items I've found really useful:

• Leftovers - I always make enough for leftovers, because having something quick to eat for lunch or a snack the next day is priceless
• Tinkyada Gluten Free Pasta - this is a godsend. I love the ( Read more... )

Turns out they're even better with butter, as opposed to ghee. Much better. Also crumblier, which I thought was impossible, but there you have it.

I am glad dairy seems to be agreeing with me. Of course, corn isn't. Which is sad. On the whole, though, I'd rather have butter and cheese than corn.

One of the things keeping me sane on this diet is a shortbread cookie recipe I've managed to cobble together by combining several different recipes I found and then trying different tweaks. The cookie turns out very rich, flaky, and crumbly - which is just find for shortbread. The texture is a bit coarser than you'd find with regular wheat flour ( Read more... )

amoken and I baked cookies tonight. Short bread cookies, using a combination of rice flour, millet flour, sorghum flour, and tapioca flour. For the sweetener, agave nectar. For the butter, ghee (which is butter with the milk solids removed). For the binding agent, xanthan gum (so that krchicken can eat them - speaking of which, I have cookies for you, krchickenResult ( Read more... )