Bob's Red Mill 1 to 1 baking flour

Usually I use my own flour blend, but I was in a pinch and acquired a bag of Bob's Red Mill 1 to 1 baking flour.

I made a few of my normal recipes with it, and each one of them turned out gummy. 

Looking at the ingredients list, the only thing I can think of is that it's too high of a starch ratio? Also, I read reviews online and there are lots of people who love it, so I'm not sure what's happening here.

All I know is that I'm not going to buy another bag because it did not work for me.

Blake's GF chicken pot pie

I had to stay in a hotel for a couple of nights last week and I found this great gluten free section in the nearest grocery store. I always, always have to try the chicken pot pie, so when I saw Blake's gluten free pot pie (and dairy free, from what I could see on the ingredients list) in the frozen section, I grabbed it.

Not expecting it to be great, I popped it into the microwave after a long day and poured a glass of wine.

When it was done, it seemed to be all pale crust and minimal filling, which disappointed me. But, it was dinner, so I ate it with a salad.

And it was actually good! The crust was so good that I wished there was more of it. The filling was good, too. Nothing weird, no strange aftertastes, just yummy.

Would definitely buy this again.

quick travel meal

Sometimes, even when I book the hotel with the kitchen, the day is too long to cook. After driving for 5 hours, forgetting my delicious salad at home and having to stop at a gas station for a (crumbly, old) larabar and a bag of chips, then working for 4 hours, then having to get groceries, I was over it.

I dragged my weary ass to the store, grabbed a bottle of wine and a frozen dinner.

Thank goodness for Amy's. I can usually find these in every major grocery store and they are a life saver sometimes. Especially when you've had a long travel day.

I did pick up some eggs, kale, and fruit for breakfast, plus a fresh larabar for a travel snack tomorrow.

JPs bakery

Here's what I want to say about JPs gluten free pastries/bakery: If you have a chance, GO. Your waistline may not thank you, but your taste buds will.

This little bakery is tucked into a storefront in Benson, North Carolina. I travel to the Raleigh/Durham area for work frequently, and I have never been able to make it into the store before they close, since it's about an hour's drive from where I'm working.

HOWEVER I had a few free hours Friday afternoon, so I hopped into the car with enthusiasm and gleefully took a small road trip.

I went slightly nuts, trying to grab a little of everything.

I loved the fact that they had blondie and cheesecake samplers, so I didn't have to choose flavors. Solid option, there.

After taking a little bite of everything, I have to say I'm pretty impressed.

The pumpkin bread was a little crumbly and the cupcakes were good but nothing special, but the blondies and cheesecake were fantastic. The cinnamon roll was perfection, with a good frosting ratio. I wish I would have bought more of them.

(I have seen pictures of cream cheese danishes on their instagram page, and was looking forward to sampling those, but I didn't see them in the store.)

The real star of the show, though, was those Hawaiian rolls.

Oh, my word. I don't know what kind of magic is involved in baking those little rolls, but they are out of this world.

I had to freeze them to keep myself from devouring the entire package at once.

So, overall if you're looking for a gluten free treat that's completely worth an hour's drive, check out JP's.

GF Honey Nut Cheerios

Hello, old friend. It's been roughly 8 years.
I may have squealed in Target.

The best part? They're the SAME price as the regular kind! Thanks for not jacking up the price, guys. ♡

Gluten free medications, changes in society

Just a quick note/rant about medications... It is incredibly frustrating when you inquire about the gluten status of a particular drug, and all the pharmacist can say is that the manufacturer doesn't provide any information about that. So then a little internet digging pulls up the inactive ingredients list, and that's all we've got. Do your research but take the chance.

Since 'gluten free' has become a trend (Much to my initial annoyance- this is not a trend for me. This is my life), there has been both an increase in awareness, and, unfortunately, misconceptions. One positive result of this trend is an increase of gluten free menus in restaurants, and many new gluten free products. These manufacturers love to jump on that bandwagon, to our benefit-- most of the time.
There are definitely a few downsides to this trend. The worst part of a "gluten free" restaurant menu is that all they have to do is slap a disclaimer on it and suddenly you're not so sure anymore. Or the menu is developed for gluten-sensitive individuals and is not recommended for those with Celiac disease. I'm talking to you, Dominos and a ton of other establishments. At least now food labeling is standardized and regulated. I have to assume that similar standards for other food products are not far behind.

So now what about medications? Many over the counter medications are clearly marked, but how can the manufacturer not provide any information about it?
Honestly though, that used to be the norm when inquiring about many products. I can't tell you how many times I've called the manufacturer only to have the representative tell me they're just not sure. It's frustrating but I could respect that.
Nowadays, with the gluten free frenzy, most companies either know, or have a statement ready to tell you that gluten is possible and it's at my risk.

So yes, the celiac community has seen some progress in society lately that have made our lives a little easier, but we've still got a longgg way to go.

Clever Leftovers: Chicken Pot Pie

What to do with a ton of leftover roast chicken? Pot pie, baby.

This is the first time I've tried Pillsbury's gluten free pastry dough.

As you can see, the results look pretty good.

Start by rolling the dough according to the package directions, and placing a layer in the bottom of an 8-inch pie pan.

Then, work on the filling-- these are all approximate amounts, as leftovers rarely yield exact amounts, and the recipe is flexible. Throw in whatever you've got, as long as it doesn't overflow the pan.

2 c. shredded cooked chicken
1/2 c. frozen peas
1/2 c. cooked chopped carrots
1 c. fresh chopped kale
2 c. gravy (made from the drippings of the roast chicken, thickened w/ corn starch & corn flour)

Mix it all up and add it to the pan. Cover with a second layer of pastry dough, and pierce the top a few times with a fork.

Bake at 375 for 45 minutes, or until the crust has browned evenly.
Be prepared for your gluten-loving husband to go back for thirds. And you may even find yourself picking at the bits that fall out of the crust in the pan.

P.S. this freezes great; just thaw before putting it into the oven.
P.P.S. This pot pie is fantastic with a biscuit crust. 

Surprisingly Vegan Waffles

I received this waffle mix as part of a gluten free subscription pack my mom got me for my birthday. I usually make waffles from scratch and would never buy a packaged mix, but I figured since these were here I'd give them a try. Plus, I'm out of flour.

Overall, these are terrible. Not surprisingly.

From the moment I opened the package, I was skeptical. It comes in a vacuum-packed bag, which turns the mix into a crumbly brick. So, I transferred it to a ziplock bag and smashed out all the lumps. Or, so I thought. When I measured the mix into the bowl and added the water, I had to stir out quite a few more lumps. And yes, the package was well within the "use by" date.

The instructions tell you to wait for 5 minutes while the batter thickens, so I did that. Except it was less like thickend and more like snotty. The batter definitely took on a thicker, yet slimy-ish texture.

Still, I pressed on and poured it onto the waffle iron. The first batch apparently didn't cook long enough, because the outside was browned while the inside was still goopy and raw.

The second batch cooked enough and I let it cool before breaking it open. Still, they had that telltale rubbery texture indicative of a bad gluten free product. Not something I would ever look forward to eating.

At this point, I'm getting really tired of shitty gluten free products. I've wasted so much money on products that I think will be great, only to be disappointed. I want to tell companies not to market something unless people will actually want to eat it-- Quit exploiting our desire for gluten free normalcy with your false hopes! Don't just jump on the gluten free bandwagon to taunt those of us whose lives depend on it!

At the same time, I'm also glad that I have a good waffle recipe to use. So while the rest of this waffle mix will hit the trash soon after I hit Publish, I can still continue to enjoy edible gluten free waffles.

Pillsbury GF Cookie Dough

I'm going to keep this quick & sweet; much like this cookie dough (harr harr).

Pillsbury makes a gluten free chocolate chip cookie dough that's already made & ready to plop on a cookie sheet & throw in the oven.

It's really freaking good. So easy. Turns out delicious-- especially when you're my sister and you roll the dough in pecan pieces first.

This would be great especially during the holidays. Although, I like to prepare big batches of dough and store in the freezer already rolled into balls, sometimes real life just isn't that prepared. Great for a quick pinch when you don't have the time or energy to make cookie dough from scratch.

Review: Kathleen's beans

Both my sister and coworker have mentioned that these gluten free Kathleen's beans are worth trying. Being a fan of beans myself, I gave them a try.

Easy to make, and about $1 each, they meet criteria for those days when I don't have leftovers for lunch. I stir in a little cooked brown rice to boost the hunger-busting power.

They've got good flavor and ingredients I can identify. Of course, if you're going to make the curried beans, be prepared for your microwave to smell like curry for months.

The only drawback to these yummy bowls is that even though I've cooked according to package directions, sometimes the beans don't get cooked all the way and the little dried bean chunks are chewier than they should be. Still edible, but distracting. I suggest adding a little more water than called for.

Rudi's Gluten Free Tortillas

I was super fortunate to win a Rudi's prize pack from a fellow gluten free blogger a few months ago. I was BEYOND excited, mostly because it included Rudi's Gluten Free Tortillas. I've been hearing about them for a long time, but have yet to find them in stores. And oh my gosh, they hooked me up. I got a package of each kind of tortilla.

Now, I've tried other gluten free tortillas before, with super-disappointing results. These tortillas, however, are AMAZING. They're really big, enough for a nice-sized wrap or burrito. The flavors are good. They are soft and pliable, and roll-able-- even after being in the fridge for a while. They are a gluten-free WIN. So, if you see them on shelves and wonder if they're good, THEY ARE.

Also, don't forget to use your coupon...

Ore Ida tator tots are gluten free

Again, I may be the last one to find this out, but Ore Ida Tator Tots (and many other of their products) are gluten free. Says it right on the bag. LOVE.

I went many years without a tator tot. Then one day I was at my sister's house and feeling peckish, so she busted them out of the freezer and heated some up in the oven. She even pointed out the gluten free-ness. Amazing.

Idahoan instant potatoes

I know, the title of of this blog is "learning how to cook..." and I haven't actually posted anything that I've cooked recently. File this under "other kitchen adventures."

I've always been a mashed potato purist. Instant mashed potatoes were the devil at my house. They did not reside in my family's pantry, ever. I've had the instant kind of potatoes in school lunches, and I remember them being sticky, yet with a gritty mouth feel. Compared to the only other kind of mashed potatoes I've had, my mom's, they were nothing I'd ever consider bringing into my kitchen.

Then, I had an persistent cranky wisdom tooth get infected and eating became even more challenging. Soft foods were the only thing on the menu for a while. Soup and yogurt got real old, real quick. I needed comfort food that was going to make me feel full. The solution? Mashed potatoes.

I don't know if you've ever had an infected wisdom tooth, but they are darn painful. The only worse pain I've been in was tonsillitis, and this was pretty up there on the pain scale. There was no way, in my misery, that I was going to chop and peel potatoes, boil them, then mash them. I wanted to sit on my butt and zonk out on pain meds, which ironically, I was too scared to take. I'm such a weenie.

Anyway, desperate times call for desperate measures. I reluctantly picked up a package of instant mashed potatoes. The only ones in the store that said "gluten free" on the package were Idahoan potatoes.

I took them, home, grumbled at my own traitor-ism, and in about 5 minutes I sat down with a bowl. To my great surprise, they were really good! Maybe because I hadn't eaten anything substantial in a few days, but they were delicious. Some of the flavors are a little on the salty side, but honestly I expect that in a processed, instant type of dish. I don't plan on making them a regular thing, but in a pinch, they do just fine. I just had to post, because I was so surprised that they were tasty.

Joy Ice Cream Cones- GF

I don't know if this is a new thing, because sometimes I discover gluten free things and everyone else is like, "Yeah where have you been? Psh ...and you call yourself a Celiac."

But today I was in the grocery store and I was picking up some ice cream when something in a display caught my eye.

Gluten free? Since when??
Fantastic!

I bought one of each kind- since, you know, summer is coming up.

Not that having an ice cream cone is a huge necessity, but it's fun and believe it or not, I've found myself craving them when everyone else around me is enjoying one, and I'm having mine in a dish. No more!

And now I can make these!

Bob's GF Pancake mix & Cheese Danish attempt

First off, Bob's GF Pancake mix makes a pretty good pancake. Nothing spectacular, but a good pancake.

I used to love cheese danish back in the gluten days, and I've tried once to re-create it gluten free, without much success. I recently came across a recipe on Pinterest, and my interest has been renewed. So with that on the brain yesterday morning, I used the rest of the pancake batter in this.

Recipe Link. Sandwiched filling between two layers of pancake mix, baked at 350 for 35 minutes.

I knew the texture of the pancake batter wouldn't translate into danish-consistency, so it turned out like a cheese danish coffee cake. Not bad. The cheese part turned out perfectly, and I didn't use the egg in the filling.

Now to get the bready part perfect. Anyone got a fabulous gluten free croissant recipe? Mine all turn out dense and hard, not soft and flaky.

Bob's GF Cornbread Mix

What I've been eating this week:

Super easy to throw together.

Makes quite a bit of cornbread for one person.
Been eating it as second breakfast with some honey, and with leftover beef stew at lunch.

Joe's Crab Shack Eat-at-Home

I caught these new Joe's Crab Shack steamable meals on sale at HEB a few weeks ago.

Intrigued, I picked then up and saw that the salmon with dijon mustard was labeled gluten free. Sweeeet. They're not all gluten free, but this particular one is.

Quick shot- because I was too hungry to fool with picture-taking.

It's ridiculously easy. It all comes packaged in pouches, which you microwave, then pour out onto a plate. Pretty good hunk of meat, tasty sides. Dinner for two in 10 minutes with hardly any dishes to clean. I really couldn't ask for more. Except for a cat who doesn't go berserk because I cooked fish. And, you know, someone to eat the other serving. (Shmoop alert: One month till he is out of that war zone and back in my arms. Shmoop over) At least I get some good leftovers for lunch tomorrow!

The only con is that when the fish is done cooking it looks kinda funky- like when you boil chicken and it gets that residue on the pot. But they give you sauce to pour over it and then you can't even tell.

Anyway. Good product, will be buying it again.

slightly cooking: pizza bagels

I still have a bag of Udi's bagels in my freezer. I've tried using them up as much as I can, here and there. But I still had more!

Tonight I wanted to use up some tomatoes that have been sitting on the counter. The next logical step was pizza bagels.

And it's not really cooking, but at the end your belly's not hungry anymore and all you have to wash is a knife, a cutting board, and a plate. Dinner WIN.

Take a bagel. Toast it.

Top with sliced tomato. Cover up the hole so no toppings get lost.
Layer on fresh chopped basil and spinach leaves.
Sprinkle on pepper and oregano.
Sprinkle on shredded (or bits of) mozzarella cheese.

Broil for a few minutes-- watch it, because as soon as you walk away, they will burn.

Enjoy dinner.

Post gluten free cereals

Kellog's and General Mills aren't the only mainstream cereal brands jumping on the gluten free wagon.
Did you know that Cocoa Pebbles are gluten free??

I didn't. One of my coworkers eats Cocoa Pebbles every day for breakfast like I eat Cinnamon Chex. She asked me the other day if I ate Cocoa Pebbles. I said no, because they're not gluten free. She was all, "Yeah they are. Says it right on the box." And I was like, "Whaaa?"

Sure enough, I went to the store and they were there, with a huge GLUTEN FREE right on the box. So are fruity pebbles and the marshmallow ones. And so are the snack bars.

I don't know when this happened, but it happened under my radar. And I totally had cocoa pebbles for breakfast today.

Oatmeal Cranberry White Chocolate cookies

picture from the Ocean Spray website

Oatmeal Cranberry White Chocolate cookies. You really can't go wrong with that.

I've been a Craisins fan for years. [PLEASE bring back the chocolate covered Craisins!]

And over the years, I've read the back of the bag, and this recipe. And for years, I've wanted to make them. Today, I did. And they are delicious.

I halved and made a few changes to the original recipe, which I'll include here.

1/3 cup shortening
1/3 cup brown sugar, loosely packed
1 large egg
1/4 t. vanilla
3/4 cups gluten free oats
1/4 c. brown rice flour
1/4 c. sorghum flour
1/4 c. potato starch
1/8 t. xanthan gum
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 c. Ocean Spray® Craisins® Original Dried Cranberries
3/4 cup white chocolate chunks or chips

Preheat oven to 375ºF.

Using an electric mixer, beat shortening and sugar together in a medium mixing bowl until light and fluffy. Add egg and vanilla, mixing well. Combine oats, flour, xanthan gum, baking soda and salt in a separate mixing bowl. Add to butter mixture, mixing well. Stir in dried cranberries and white chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

P. S. If you use butter instead of shortening, they'll spread a little more.