One of the things I’m always looking for, is gluten-free flours that started out gluten-free before someone figured out you could charge a lot more for flour if it’s gluten-free. For example, cornstarch has been made for at least a hundred years. Cornstarch is $2.00 a lb. U.S. These are so good that someone insisted on eating 2 out of 3 waffles. Continue Reading »
This is one of those recipes that I puzzled over–risotto is great, but it’s time consuming and expensive. However, if you make it with broth base instead of stock, and whatever medium to short grain rice you have on hand, it’s a lot less expensive. Then, if you bake it, instead of cooking it on the stovetop, it’s a no-labor recipe. (This is an Ina Garten recipe, modified.) Continue Reading »
I also took the picture in the rain. See what I do for you? Continue Reading »
There have been a lot of these, floating around the blogosphere, in raw blogs. While it’s a good idea, the thought of eating raw collard greens is a little, um, bitter? However, swiss chard, blanched for a minute or two, makes a wonderful sandwich wrap. Continue Reading »
This is the most basic rice salad. It’s a good use for leftover rice. I use Jasmine rice, most of the time, because it doesn’t stick, even left over. Continue Reading »
1/4 cup Idahoan Potato Flakes
1/4 cup Maseca Continue Reading »
1. Find a grocery store near you that sells gluten-free rice bread. I like Udi’s. They sell it most places in the United States. Bread is easy, familiar, and now common enough, that it is probably not expensive.
If you don’t have access to a kitchen, you can even make it in the microwave.
3. Find a protein you like that is not expensive, and shelf-stable. Bush’s beans are $1.00 a can. Mori-Nu tofu (in the shelf-stable packages) is gluten-free. Water or oil packed tuna is safe to eat two or three times a week. (Water or oil packed, only—broth can have modified food starch that has wheat.) If you can’t tolerate soy, gluten-free almond milk in aseptic packages is a good, cheaper, gluten-free source of protein. Continue Reading »