Past the Finish Line -- results

I wrote last month about our one month gluten free challenge.  I was the unofficial data collector for the family.  As mentioned earlier, I suspected that both my son and my husband have a gluten intolerance.   I asked them both during the month if they felt any different. My son reported less pain throughout the month; my husband said he didn't feel any different.

Then we started allowing gluten back in our diet.  Not every meal and not in great quantities.  I didn't feel any different.  My son seemed to be fine too.  One fateful morning while serving breakfast to guests in our B&B, my husband reported feeling 'off'.  The night before he had indulged in pizza and beer (both of which contained wheat and therefore gluten).  Nothing happened immediately.  Oh but wait...he was in agony the whole day and actually went back to bed to sleep off his wheat hangover. I searched online for "extreme gluten reaction" and bingo!  What he reported feeling was apparently felt by a host of other people too.

So now he has resolved, "I'm never eating wheat again".  The jury is back and I think we have found our other wheat intolerant/gluten intolerant family members.  And I shall continue my quest to master gluten free cooking.

This morning I'm trying this bread recipe:  http://gfrealfood.com/2009/06/10/kims-gluten-free-dairy-free-whole-grain-bread/

It's rising in my oven at the moment so we haven't tried it.  But I was drawn by the fact that she won first prize.  I won first prize in our Saanich Fair for my stone ground whole wheat bread so I was curious to try her recipe.  I'll let you know how it turns out.

In the meantime, I'm still cooking out of "Cooking for Isaiah" and tried Silvana's GF Cinnamon Toast Waffles this morning.  My guys loved it and both couldn't believe they were gluten free.

What a great way to start a Saturday!  Don't you agree?

Until next time,
Mavis

Gluten Free Challenge - 1 month

We had guests in our B&B at the end of last month who had a gluten intolerance.  As they were here for a week, I had to explore some breakfast alternatives while at the same time not serving the same thing day in and day out.

During that time I decided to read these books:

Cooking for Isaiah

Wheat Belly

to get a handle on gluten free cooking that would not only impress our guests but my family.  Dr. Davis, the author of Wheat Belly gives a convincing argument that our wheat diet contributes to a host of problems for us.  After finishing the book, I convinced my husband and son (both of whom I suspect may have wheat intolerance) that we should give it a try for one month.  Game on!

We are just passing the 2 week mark and my son has noticed a significant difference in how he feels after he eats.

I want to share with you a couple of recipes that my family is still raving about:

Firstly - the best lasagna my husband has even eaten (his words):

Butternut Squash Gluten Free Lasagne  (modified from www.finecooking.com)

Ingredients:
1 large butternut squash (about 3 lbs) halved lengthwise and seeded
2 medium cloves of garlic
2 sprigs fresh thyme (or dried)
5 tbsp butter
2 sprigs fresh sage
1/4 cup cornstarch (could use flour if non-gluten issues)
3 cups milk
1 cup romano cheese (plus some for top layer)
1 cup  grated 1% mozzarella cheese (plus some grated for top layer)
1 bag Kraft 4 cheese Italian cheese (used for cheese sauce and top layer)
1/4 tsp. nutmeg
1 box gluten-free rice lasagne noodles.

1.  Roast the squash and garlic.  Heat oven to 425 degrees F.  Put 1 garlic clove and thyme in each cavity and drizzle with olive oil.  Season with salt and pepper to taste.   Cook until squash is tender.  Cool.  In bowl, mash the squash and garlic.  Reduce oven to 350 degrees F.

2.  Cook rice lasagne noodles according to package directions.  Rinse with cold water and set aside.

3.  Melt butter in saucepan and add sage sprigs to flavour the butter until fragrant (2-3 minutes).  Discard sage.  Add the cornstarch and milk to make a cheese sauce, whisking until thickened enough to coat the back of a spoon, about 15 minutes.  Add nutmeg and salt and pepper to taste.  Set aside 1 1/2 cups of the cheese and mix the rest with the mashed squash.

4.  Spread 1/2 cup of the reserved cheese sauce over the bottom of a 9x13x3 lasagne baking dish.  Begin layering - noodles on top of sauce, squash, cheese sauce, noodles, etc.  ending with noodles.  Sprinkle with remaining cheese blend and bake covered for 40 minutes at 350 degrees F.  Remove the foil and bake until the top is browned slightly and bubbly.  Cool for at least 10 minutes before serving.

Watch for more recipes!

Until next time,
Mavis