I live, write, and garden in the PNW with my husband of 27 years, disabled daughter, college-aged son, and my 84-year-old mother. We have paid off $250,000.00 worth of debt (if you include the interest) in the last fifteen years and as of 6/12/2020 are 100% DEBT FREE!!!!I dragged myself to the doctor on Monday and after 4 days on antibiotics and prednisone, I am starting to see a minor improvement. I had some wheezing in my upper chest, that wasn't quite bronchitis and a massive sinus infection. I waited too long to go, but I always think it is just a cold that never leaves. I am sleeping a lot, but in fits and starts. That's the prednisone. It always messes up sleep. I am starting to get a little strength back though, and my desire for real food instead of take out has come roaring back.
I did manage to make dinner two nights in a row, beef stew with gluten free flour for the gravy, and herb baked chicken, herb roasted potatoes (different herbs), and broccoli last night. Tonight's dinner is loaded baked potato soup, although I might make steaks on the side. Usually I don't, but that can be a very carb heavy meal if I just go with the bacon as the only protein source. It depends on how much energy I have. This will be my first time making it using gluten free flour in the roux. The stew gravy went well, though, so I can't imagine the roux will be bad.
I baked my first loaf of gluten free bread last night. It turned out pretty well despite me leaving out the sugar. I was wondering why it took so long to rise, but the yeast didn't have any sugar to eat. Next time it should rise in the allotted time frame. I didn't realize until I tasted it that I had done that, but when I thought back to it, I didn't remember putting sugar in with the warm water and yeast to proof it. It still bubbled without the sugar, so I know the yeast was active, just it would have been more active with it.
It looks like bread and it tastes like bread and is nice and soft, but I can definitely taste the eggs in it. I don't usually make egg breads. There are other recipes I will be trying to, but I will do this one again properly first. The interesting thing about gluten free bread is that if you cool it upright on a rack the top will sink, but if you cool it on it's side, rotating it occasionally, the top doesn't sink. Also, you have to wait three hours for it to cool before slicing it. Slice it sooner and it will crumble, but that goes away completely with the cooling time. I did a lot of research before starting this journey.
I will be attempting gluten free pizza dough tomorrow. I may do one with gluten free flour instead of two and do the second one with cauliflower crust. The second I know is good. On the agenda for when I feel a lot better will be learning how to make gluten free cookies, brownies, and cakes. Not often, though. Just on occasion. There is a birthday in February (mine) and March (DS's) that I want to make gluten free cakes for and I want to make sure they taste good first so I will have to experiment a bit.
DH and I need to start looking for a place to go to for our little holiday getaway for our 25th wedding anniversary in March. We don't want to go too far away, within a couple hours driving distance, but I am not sure if we want to go back to the place we were at before in March. It has quite a steep hill down to it and there is often snow on the ground still in March in that area so it might make it hard to get back up out of there and we don't have chains for the van. I do want to be by the water, though. It really recharges my batteries.
Learning to Be Gluten Free in 2020 plus Health Update
January 3rd, 2020 at 08:41 pm
January 4th, 2020 at 05:35 am 1578116141
Have you tried arrow root starch for thickening soups and stews? I mention it because it is gluten free and also low carb.
January 5th, 2020 at 01:03 am 1578186212
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January 5th, 2020 at 02:19 am 1578190755
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January 5th, 2020 at 07:14 pm 1578251679
It is wild how a change in diet can make such drastic changes. Glad you are doing better.