We got socked with SNOW yesterday. I was working and we actually closed the store early as it was so bad. Boo! I can hardly believe that a week ago our apartment flooded due to warm temps and melting snow. Minnesota, I shake my fist at you. My classes for this evening are canceled so I will have a leisurely day at home.
So, I had a moment in the Whole Foods Saturday morning while shopping for mustard. As you know I am trying to eat gluten free. There was a brand of mustard on sale with a gluten free symbol on the package. It was still a good dollar more than regular mustards not listed as gluten free. The ingredient lists were similar with an exception of one or two items. I didn’t see wheat, barley, rye or oats listed on the mustard package so it had to be gluten free too, right? Was a little mustard based gluten really going to affect the outcome of my little experiment? How intense about this gluten elimination was I going to be? It was way too early on a Saturday morning to having such thoughts in Whole Foods
I ended up with the gluten free mustard and figured it was time for some more research. If the extra dollar I spent keeps my body health and functioning well, I’d say the investment is worth it. If I am going to do it, I might as well really do it!
One of classmates has had Celiacs for awhile shared this article with me. It lists the less commonly known sources of gluten in foods. I wrote them down to keep in my purse so I will be prepared for future shopping trips.
I found a list of tips to avoid cross contamination of gluten free food. The article recommend buying a separate toaster for gluten free products and separate jars of peanut butter and what not only to be used on gluten free products. If crumbs from non gluten free bread get into the toaster or jar of condiment and come into contact with gluten free products, they will become contaminated. I think these rules will be where I draw the line. We really don’t have space for another appliance in our little kitchen. I still need to ponder this a bit….
I definitely know that these pancakes are gluten free. And I definitely know that snow storms call for pancake breakfasts.
In the need for something tropical, I edited my socca cake recipe a bit. I switched out the cinnamon and vanilla for a few shakes of curry powder (deemed gluten free after looking at the label for non clumping agents!). Topped with frozen mango chunks warmed in the microwave, coconut milk yogurt, and a drizzle of honey. The mango/curry/honey combo is awesome. What is your favorite oddball flavor combo?
Ay! Long post! Off to move my car to the correct side of the street so the snow plows can come dig us out.