I know, I know. I’ve been away. I’ve been lazy, and this blog seems to be dying a slow and painful death. But I’ve also had a lot on my plate! My grandmother is still in hospital, I’ve still been without kitchen for the most part and not been cooking much. Yet this is an overdue post. In early December, I became interested in gluten free cooking. Now, I’ll admit I don’t have any reason to go gluten free….and I used to laugh at all those people who did it voluntarily without a doctor’s recommendation – yet I’ll admit, I was curious to find out what the hype was all about and to see if I would, in fact, feel much better on a gluten free diet as many of the gluten free advocates claim.
Last week I made gluten free pizza (base seen in first photo) and a few days back I attempted fresh gluten free pasta for the first time. Before that, I did some research and outfitted myself with gluten free flours – the standard ones (cornflour, rice flour) and some less commonplace ones – sorghum flour, tapioca flour and potato flour. I retrieved recipes for a gluten free pizza base and gluten free fresh pasta from Jim Boswell’s New Zealand Gluten-Free Cookbook, which was kindly lent to me by a friend. I expect to make both again and will post with the recipes, as I don’t have the book with me currently. But I can assure you, I was pleasantly surprised how easy it was to make both the pasta and the pizza base. Making fresh gluten free pasta took HALF the time than making normal fresh pasta….true it made a smaller portion, but let’s not quibble, ok?
You’ll be hearing more soon. I didn’t have enough interesting ingredients to make a pretty pasta sauce or toppings, but I’ll make it to the supermarket eventually!
elvisbreakfast 