Archive for the ‘Wheat Eater Parity’ Category

I was looking in the freezer.  Hmm….not much there.  However, there were pork sausages and frozen spinach.  I looked in the pantry:  a box of Cream of Rice with all of the cooking instructions in Spanish.  I also had some sea salt and expensive organic parmesan.  This is another example of high/low cooking.  It doesn’t all have to be cheap, and it doesn’t all have to be expensive, to be really good.


1/2 cup Cream of Rice Cereal

1 1/2 cups water

1/8 cup grated parmesan

sprinkle of sea salt

1/2 cup frozen spinach (more…)


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This recipe is for anyone with a winter cold, the late fall sniffles, or even an enchanting touch of early holiday flu.  When you can’t smell anything, and your throat hurts, canned chicken soup actually tastes pretty good.  Problem is, most of it has wheat flour.  Not to worry.

Like virtually anything else that is gluten-free, you can make your own, with a lot less effort than you might think.


4 cups of chicken broth–Pacific is gluten-free.  You can buy it in bulk on amazon. (more…)

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Very occasionally, my local H.E.B., will make me cry. 

The first time was when I realized that they had labeled every gluten-free thing in their store on 36th street, right down to the generic mayonnaise.  Today was yet another teary-eyed moment in the grocery store, because they now sell this:

What is it?  It’s gluten-free H.E.B. brand pasta, and it’s $2.00 a bag. Why is it so important?  It means that if you have $6.00 in your pocket, you can walk into your local grocery in Texas, and walk out with a jar of generic pasta sauce, a container of parmesan, and a package of pasta, and feed a family in about an hour, just like someone who is not gluten-free.


1 package store brand gluten-free pasta

1 jar spaghetti sauce (I used Newman’s Own.  They support nice charities like camps for kids.)

1 container parmesan


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One of the easiest things to make gluten-free is a white sauce.  It’s the same  process to make a white sauce from rice flour as it is from wheat flour:  it’s a kind of a wheat eater parity sort of food. 

White sauces are basic to cooking; they usually have other things added, like garlic or melted cheese.  They’re used in, well, wait a second….Google says white sauces are used in pizza, pasta, fish tacos, and a “standard Bechamel” sauce–which…still Googling…Wikipedia says is, “one of the mother sauces of French cuisine.”  For my purposes, though, it’s a base for fish dishes like Fisherman’s Pie, and cheese sauce.  Mmmm…cheese.


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