Day 30 - Daily Journal

So, it's Day 30! It went far quicker than I figured. Some days were longer than others, but for the most part, the 30 days went very well. Did not get to try as many recipes out as I would have liked, but found other ways to manage to be wheat free and still eat something every day, sometimes it was salad only, but we managed. Total weight loss definitely plateaued, but 18 pounds all together lost. Not sure it was a good month to try this because I was traveling and on vacation. Life is pretty busy in general, but adding the travel and vacation factor made things interesting.
Will attempt this again in January after all the holidays and see if we can get a few more pounds lost. Not going to completely desert the wheat free living plan, just not going to be as strict about it over the next two months. Will attempt to do some experimenting so we can be better prepared the next time around.
Stay tuned!

Wheat Free/Gluten Free Flour

So my first attempt at finding a good flour substitute led me to try one that was already premixed and widely tested. My choices were limited in my region of places to shop, but I found one to try and have used it a time or two thus far. Haven't really been home as much as I had hoped to do more experimenting.
The flour is Jules All Purpose Gluten Free Flour. It is a five pound bag and cost nearly $20 on the website, but I paid $2 less at the store I got it at, so, guess that was a good bargain.
Posting picture of the bag and the nutritional contents.
So far have made pancakes and muffins. Pretty close in consistency/taste to the "normal" wheat recipe. I'll post my version/outcome in another post.

Substituting Ingredients

So, in order to make some of your every day recipes, you need to substitute several ingredients in order to attain a decent comparable product. I did research quite a few suggested recipes to use in replacement of wheat in my food. It is complicated. For instance, it takes four or more base ingredients mixed together to achieve the same cup for cup ratio you would use in regular old flour. Again, I'm sure I'll get used to this eventually, just starting out is tough on several accounts.
The investment into this lifestyle can seem quite daunting. Ingredients ARE more expensive. Period. No question about it. The choice to live this way isn't an option for some. I am CHOOSING this. I do not have a known allergy to wheat. Gluten free is a byproduct because so many alternatives for wheat free tend to also be gluten free. And initially, when you are starting with nothing, it is very daunting, so I'm trying to be positive as I make my purchases and remember it's for the greater good. As I mentioned before, it's also a lack of availability in my area. I wish we had better options.
I need to grow my confidence in making my choices and some of that is going to be through trial and error. I am grateful there are so many helpful blogs and websites to peruse. The library is also quite helpful. I love that they connect with other libraries to make other books available to me. I am adding links as I find ones that are helpful to me. Feel free to comment if you find something useful and if it fits my criteria, I'll add it.
Thanks for following the journey

Wheat Free/Gluten Free Puppy Chow

With the holiday season approaching, I'm out searching for snack/dessert options. This recipe is a good all around choice - Puppy Chow! Some might call it Muddy Buddies? It has always been Puppy Chow in my circle, so, here ya go!

Puppy Chow
9 cups rice, corn or chocolate Chex cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 teaspoon vanilla
1 1/2-2 cups powdered sugar

1. Measure cereal into large bowl, set aside.
2. In glass mixing bowl, mix chocolate chips, peanut butter and butter. Heat on high in microwave for 30 second intervals until a smooth texture is achieved. Then add vanilla.
3. Pour melted mixture over cereal stirring until cereal is well coated.
4. Place powdered sugar in paper grocery bag. Put entire mix in bag. Shake until all is well coated.
5. Store in air-tight container.

You can use peanut butter chips in place of chocolate chips if you prefer more peanut flavor. The powdered sugar is a judgement call, some like it more than others, less calories if you use less though.
Also, to be clear, DO NOT give this to your dog due to chocolate content. This is a human only recipe.

Egg Noodles? What to do?

So, I've been wanting to make chicken noodle soup, but knew that normal egg noodles are made with wheat just like any other pasta. So, what to do?
I could make homemade noodles with a substitute flour, but upon looking up recipes, it seemed so complicated. I am sure that once I get the hang of substitutes and mixing the various ingredients, it will be easier for me, but still at the start of this journey more or less.
I've been searching wheat free options for most noodles and end up with either rice pasta or corn pasta. Rice pasta is nearly identical to "normal" pasta, just taking a little longer to cook. Corn pasta is something else I have found, but not tried yet. In my journey to find ingredients to suit this diet, I have searched several locations in my region, but not finding a great deal that I am happy with. In my travels north this past week, I saw just how limited my options really are in my area. We are very much lacking in southern Indiana/Illinois. I wish to change this, but, that is a whole other blog.
So, there is a store in Winona that is similar to a Co-Op in that they have a ton of fresh local produce as well as specialty products and international products. I so wish I had this store at my fingertips all the time! I was looking through their pasta options and found wheat free egg noodles. They are made from barley. They were pretty close to what we are all used to, having a mild aftertaste that "normal" egg noodles don't have. Cook time was longer of course, but the end result was nearly normal chicken noodle soup! I was ecstatic! So yay barley!
Just as a final note, barley is wheat free, but not gluten free. If you are looking to eliminate just the one ingredient as I am, this is a good option for you. If you are allergic to gluten, then you know barley has gluten, but wanted to make sure I made this clear.

Wheat Free/Gluten Free Pancakes

We are big on "Big Breakfast" at our house. Every Saturday we have either pancakes/waffles/French toast with either sausage or bacon. So, we had to find a way to fit this into our menu.
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Pancakes
1 egg
1 cup milk or buttermilk
2 tablespoons canola oil
1 cup gluten free flour
1 tbsp. sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda

1.) Combine all ingredients in bowl using whisk until smooth.
2.) Grease a hot griddle.
3.) Pour batter by spoonful until desired pancake size is achieved.
4.) When pancake begins to bubble and bubble stay, flip. Cook other side until golden brown.

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This recipe adapted from the Betty Crocker cookbook. I used the Jule's Gluten Free flour mixture I blog about in a later post. There wasn't a marked difference between this flour and regular flour. Very pleasantly surprised!

Wheat Free/Gluten Free Salmon Patties

Salmon Patties
1 can salmon
1/2 cup crushed corn flakes
1 egg
salt & pepper to taste
2 tbsp. canola oil
2 tbsp. white rice flour

1. Open salmon, drain, pick out little round bones.
2. Add egg, corn flakes and seasoning. Mix together.
3. Divide mixture into four parts. Hand form into patties.
4. Dip patties into white rice flour and then place in skillet of heated canola oil.
5. Cook until browned on both sides.
6. Enjoy!