Author: youcanteatbread

youcanteatbreadGluten-free baker and amateur LA gardner. Following in the hereditary footprints of my mother and aunts, I was diagnosed with celiac disease in March 2006. Determined not to lead a life without baked goods (who could!?) I began baking gluten-free goodies immediately. After 5 years of baking and a lot of positive feedback, I want to share my experiences with others.
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noraleah:

I’ve been on a bit of a health kick lately — Monday through Friday, anyway. I’ve done the puree diet a couple times over the past month and will do it again next week. This week my breakfast/morning snacks are kale/beet/apple juice, two six-minute eggs and a cup of berries, lunch is a Think Thin bar (peanut butter), and dinner is a lean protein with vegetables. 

Case in point: tonight Laura came over for a little Metamorphosis by Tracy and dinner. The Tracy-approved menu: turkey burger with half an avocado and an oil-free salad with a drizzle of lemon juice and freshly-ground black pepper. The turkey burger was flavored with minced spring onion, garlic, and parsley — and an egg and a bit of salt (shh, don’t tell Tracy!). It was totally delicious and satisfying (it helps to enjoy it while sipping a glass of Tracy-approved (!) wine and sitting on a breezy terrace with a dear friend). 

Then we had a discussion about how the massive high-fructose corn syrup content in fast/junk food has rewired the American brain to crave sweetness like never before.

I will say this for Tracy’s various diets: she’s curbed my sugar addiction, and that’s not a bad thing.

Nora never fails to impress. Gorgeous plating of a delicious (and nutritious!) meal post intense workout was just what the doctor ordered for Hump Day. I will surely be replicating this meal again.

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i suppose there are people who can pass up free guacamole, but they’re either allergic to avocado or too joyless to live.

Frank Bruni in Born Round.

Truer words have literally never been uttered.

(via vneckandacardigan)

i for one have never been capable of turning away free guac.

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The French Laundry has developed a gluten-free flour so well-designed that it can substitute cup-for-cup with regular AP flour.  As in, put away your 6 different kinds of millet, buckwheat, garbanzo, etc. flours and your potato starch and guar gum measured out to hopefully blend to a successful consistency, and just use Keller’s C4C.  Is this too good to be true? I know I’ll be stopping by Williams Sonoma this week to pick up a bag to give it a test drive in my Brooklyn kitchen.  Has anyone tried C4C yet?

Hello(: I recently had to stop eating gluten. And I love bread and deserts. Are there some recipes that you can forward on to me?(: that would be great. thanks!

My go-to gluten-free recipe blogs are as follows:

Gluten-Free Goddess

Cannelle et Vanille

The Baking Beauties

The Fitnessista

La Tartine Gourmande

Gluten-Free Girl

These sites will give your hours days of delicious recipes to attempt all while drooling over their amazing food photography.

Good luck!

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gastrogirl:

beet hummus with veggies and pita chips.

Beet Hummus?! Sign me up!

Beet Hummus
adapted from Simply Recipes 

Ingredients
1/2 pound beets (about 4 medium sized beets, tops removed and scrubbed clean 
2 Tbsp tahini sesame seed paste
Juice and zest of one orange
1 small clove garlic, chopped
1 Tbsp ground cumin
sea salt and fresh ground pepper to taste

Wrap beets together in foil and place in a 350 degree oven for about one hour or until soft when pierced with a fork. Allow to sit until cool enough to handle, then slide off beet skins. Place beets and remaining ingredients in a medium bowl. Using an immersion blender (or place ingredients in bowl of the food processor) puree all ingredients together. Add additional seasoning to taste. Serve with an assortment of vegetables and pita chips. 

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peterwknox:

Breakfast of Champions – Lapham’s Quarterly

HST:

I like to eat breakfast alone, and almost never before noon; anybody with a terminally jangled lifestyle needs at least one psychic anchor every twenty-four hours, and mine is breakfast. In Hong Kong, Dallas, or at home—and regardless of whether or not I have been to bed—breakfast is a personal ritual that can only be properly observed alone, and in a spirit of genuine excess. The food factor should always be massive: four Bloody Marys, two grapefruits, a pot of coffee, Rangoon crêpes, a half-pound of either sausage, bacon, or corned-beef hash with diced chilies, a Spanish omelette or eggs Benedict, a quart of milk, a chopped lemon for random seasoning, and something like a slice of key lime pie, two margaritas and six lines of the best cocaine for dessert…Right, and there should also be two or three newspapers, all mail and messages, a telephone, a notebook for planning the next twenty-four hours, and at least one source of good music…all of which should be dealt with outside, in the warmth of a hot sun, and preferably stone naked.

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Sweetener, sweetener, fat, salt, sweeteners. The fact is the American diet is sweetest diet in the world and it is the sweetness in the diet that drives wanting…

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Former F.D.A. commissioner, David Kessler describing the ingredients in McDonald’s Caramel Dip served with apple sticks in their “healthier” Happy Meals.

Kessler talks to Here and Now’s Robin Young about how the fast food industry has rewired our brain circuitry with cues (caramel sauce, whipped cream, all those extra unnecessary add-ons) which stimulate the WANT for those foods regardless of hunger-level. These cues create anticipation for the flavor and experience of eating those high-fat, high-sugar foods. Eating said foods reinforces the desire to eat more, regardless of satiety, perpetuating a vicious feedback loop.

By taking a perfectly good apple, and introducing a caramel dipping sauce, McDonalds has in effect changed our relationship with fruit. The apple is now a delivery system for the highly addictive, excessively sweet caramel sauce.

“In essence what we’ve done is to take good food, apples, and make them super-stimulants.”

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Baby’s Palate And Food Memories Shaped Before Birth

noraleah:

My kids are going to come out of the womb loving everything.

How fun will it be to “introduce” them to foods in utero? And now today, lil’ peanut, we’re learning about the flavors of Western China….

“Things like vanilla, carrot, garlic, anise, mint — these are some of the flavors that have been shown to be transmitted to amniotic fluid or mother’s milk,” says Julie Mennella, who studies taste in infants at the Monell Chemical Senses Center. In fact, Mennella says there isn’t a single flavor they have found that doesn’t show up in utero. 

“Each individual baby is having their own unique experience, it’s changing from hour to hour, from day to day, from month to month,” says Mennella. “As a stimulus it’s providing so much information to that baby about who they are as a family and what are the foods their family enjoys and appreciates.”

The flavor of cigarettes can be passed through amniotic fluid, too. So perhaps that’s one reason why children of people who smoke might be more likely to pick up the habit….

I really like this idea, most simply for the fact that many people are so picky about what they eat, pickiness that was bred at the family dinner table.  Little Susie doesn’t like asparagus? Well then she doesn’t have to eat it.  Children are inherently picky, they will often say “no” to anything new put in front of them if they are not encouraged to try it. My parents exposed me to a variety of cuisines at a young age. One of my first food memories is eating escargot, and loving it.  Sure, I didn’t like peas, but if they were served at dinner, I had to eat at least a small helping.  This exposure and positive attitude regarding food variety has certainly had a profound effect on how I eat today. I will try anything (as long as it’s gluten-free!) and if I’m not a huge fan, I will often give it another try at a different time & place just to give whatever food it may be the benefit of the doubt (I’m looking at you peas). 

Baby’s Palate And Food Memories Shaped Before Birth