On our last trip to Kentucky I popped in to the bookstore and there sitting on the cooking shelf was this little book Gluten Free Cooking For Dummies. I attempted to read it on the way home but it wasn't working. I was coming down with something and all my body wanted to do was sleep. So that's what I did.
When I finally sat down to read, yes it's a cookbook but there are lots of things to read before hand, I was amazed. Now I do not agree with her total thinking. I don't think gluten free is the way to be for the whole earth. I'm a firm believer in moderation unless you can't have it to begin with. I don't think if you are celiac you should moderate your gluten intake, nope sorry not going there.
The book is full of great information for the beginner. It explains the dangers of contamination without making you go out and buy a whole new kitchen. I have read messages boards where people do not let others cook in their "gluten free" pans. The truth of the matter is as long as you clean it good, you have washed away any gluten. She only suggests having seperate toasters, (I have a four sliced toaster two for my gluten bread and two for his non gluten), colander, and pasta spork (ok I don't know if that's the real name but it's what I call it). She also suggests that if you do not wash your cast iron in soap and water to have seperate for that. Other than that as long as you clean to the point you can eat out of the pan you can use it to cook gluten free in.
Now that school is out I plan on cooking more from scratch. I had attempted this once last summer and after a failure that left me in tears I gave up on it. I have spent the last year reasearching, reading, learning, and pretty much being obsessed with gluten free baking and cooking that I feel like I can try it again. Wish me luck! I'll post the results with pictures.
Monday, May 26, 2008
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