tag:blogger.com,1999:blog-1859227664304693752.post86170503931668226..comments2023-07-01T05:39:29.658-06:00Comments on Food Storage...A Necessary Adventure: What about needing to go gluten-free?Mariehttp://www.blogger.com/profile/08264276199843769399noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-1859227664304693752.post-11317413302306579182010-11-22T14:06:28.385-07:002010-11-22T14:06:28.385-07:00Ellen--Thanks so much for the information! I did n...Ellen--Thanks so much for the information! I did not know about the xantham gum, so I will have to look that up and research it some more. Thanks again for your comment!Mariehttps://www.blogger.com/profile/08264276199843769399noreply@blogger.comtag:blogger.com,1999:blog-1859227664304693752.post-81785858390133380352010-11-09T18:47:37.369-07:002010-11-09T18:47:37.369-07:00I have celiac disease, and have found that Mexican...I have celiac disease, and have found that Mexican and Indian foods are mostly gluten-free, and there are a number of other ethnic foods that also fit the bill, so to speak. It takes being a bit adventurous in your dining choices, but rice noodles, rice, potatoes, corn and corn meal/masa harina (corn flour) are good for storage options.<br /><br />Just don't forget the xantham gum if you want to do any baking - even pancakes will fall to pieces without it. It replaces the stretchiness of the gluten in the wheat, rye and barley that are forbidden to those of us who react poorly to gluten.Ellenhttps://www.blogger.com/profile/07015536073296245736noreply@blogger.comtag:blogger.com,1999:blog-1859227664304693752.post-67231614872703097062010-10-22T07:52:28.809-06:002010-10-22T07:52:28.809-06:00Catherine, Vlad, and Jenn--Thank you very much for...Catherine, Vlad, and Jenn--Thank you very much for your comments--as you probably already know, I made a post out of them because I love the information that they contain! I'm sure many, many people will find this info helpful--thanks again!Mariehttps://www.blogger.com/profile/08264276199843769399noreply@blogger.comtag:blogger.com,1999:blog-1859227664304693752.post-17135760014388001662010-10-16T21:28:45.904-06:002010-10-16T21:28:45.904-06:00This is my life -- I started a blog to detail this...This is my life -- I started a blog to detail this - glutenfreefoodstorage.blogspot.com. Hopefully, I'll find some free time to update it again someday. Still plenty of good info, though.Jennhttps://www.blogger.com/profile/10240628350302443494noreply@blogger.comtag:blogger.com,1999:blog-1859227664304693752.post-1708815609006956032010-10-16T11:27:57.363-06:002010-10-16T11:27:57.363-06:00I tried millet, amaranth, quinoa and oatmeal in m...I tried millet, amaranth, quinoa and oatmeal in my chili.<br />Oatmeal taste good, is very nutritious and a lot cheaper.<br />BTW I cannot find anyone who knows<br />if cleaned whole oats (oat groats) at the feed store are ok <br />for human consumption. (From what I read a lot of foods from <br />China n the grocery store are not suitable for human consumption)<br />Whole oats 50 lb $9.95 = 20 cents a lb.<br />Oatmeal 42 oz $2.49 = 95 cents a lb.<br /><br />Chili<br />2 lb ground beef chuck<br />2 cups oatmeal (crimped oats)<br />water<br />15 oz can Ranch Style Beans<br />two tablespoons<br />cayenne<br />turmeric<br />one tablespoon<br />chili powder<br />yellow curry<br />two teaspoons<br />cumin<br /><br />boil meat and oatmeal until done<br />add beans<br />put spices in half cup water,<br />shake well and stir into chilivladhttps://www.blogger.com/profile/00434296343159953900noreply@blogger.comtag:blogger.com,1999:blog-1859227664304693752.post-46567618228748375722010-10-16T10:42:45.298-06:002010-10-16T10:42:45.298-06:00We've had to do as-gluten-free-as-possible sto...We've had to do as-gluten-free-as-possible storage (my daughter ad I both react to gluten). The only mix I have to buy is Pamela's Pancake/baking mix. It's kinda like Bisquick. We use it for pancakes and pot pie crust.<br /><br />Store lots of potatoes, and learn to use the potato starch to thicken dishes instead of flour. For example, when making scalloped potatoes, if you slice your potatoes ahead of time into the milk you are going to use in the recipe and let them soak for a few minutes, the starch in the potatoes will leach into the milk and thicken the sauce while it cooks. Voila, gluten-free scalloped potatoes.<br /><br />Other than that, we eat lots of slow-cooker/solar-cooker meals: Minestrone with either rice pasta or just rice, chicken soup, chicken pot pie, chicken enchiladas (all from one chicken, I might add), risotto, polenta, cassoulet (a bean and pork/lamb/goat/whatever-meat-is-available stew), frittata, latkes (potato pancakes), Cuban beans, lot of squash dishes, posole, and lots of vegetable dishes.<br /><br />When cooking gluten free, you pretty much have to ignore the standard American diet, because almost everything in it has gluten/HFCS/coal-tar-based colors (red40/yellow5&6/blue1)/other nasties. Think ethic foods and you'll do fine. Mexican food (minus the flour tortillas)is almost totally gluten-free. <br /><br />Our food storage consists of lots of beans and rice, but it is also heavy on the potatoes. We stock lots of corn in several forms (corn on the cob for fresh, corn off the cob for soup, hulled and dried for hominy, ground for polenta). We have goats, so we use milk in many of our meals. We use eggs as our "meat dish" frequently. We eat 1 chicken per week (which I stretch to cover at least 4 meals) and use about a pound of bacon each week for flavoring.<br /><br />Hope that helps.Catherinehttps://www.blogger.com/profile/03722267586647759484noreply@blogger.com