15 November 2011

Flour No More

In August of 2011, I went on a modified elimination diet. I cut out gluten and oats. The headaches that have plauged me for years disappeared. A week off of gluten and I was sold! I've been "gluten'ed" a couple of times, and every time I have a migraine the next day. As time goes by, it takes smaller and smaller amounts of gluten to set off that headache. So while the first couple of months I could eat Ranch Style Beans, I had them last week and I reacted to them. They use regular vinegar (not distilled), and so they are now on my 'MEREDITH NO BUY' list.

I've missed blogging and being crafty and sharing with any who wish to read. So I'm back. Forgive the absense please. And enjoy the food (because according to my husband it is the same or better than when I cooked with gluten).

The first thing I made that was gluten free was soft tacos made with corn tortillas. They weren't baked or fried, so they tasted mildly like uncooked crunchy tacos. I don't recommend it. lol. One of the staples of "quick mom cooking" is a can of condensed cream of chicken soup. Unfortunately, any brand you can buy at the local grocery store has gluten. And costing almost a dollar a can eventually adds up.

When I make this recipe I double it. Sometimes I triple it. It's easy, and for the amount it makes it is quite cost efficient....  Also, this recipe isn't mine. I adjusted it to my family's tastes. The original poster of this recipe calls it "Cream of Something Soup Mix".

Cream of Something Soup Mix

1 cup non-fat dried milk
3/4 cup cornstarch
1/4 cup bouillon
2 Tablespoons onion powder
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon pepper
For the equivalent of one can of condensed cream soup, mix 1/3 cup dry mix with 1 1/4 cup water. Cook until thick. [I had to stand over it constantly, stirring, but it turned out great!]