Breakfast: Rice Krispies (yes, I know they have about 2% malt flavoring in them, but it was still the best I could do in a rush since I hadn’t been shopping yet).
Lunch: I again made my famous lettuce, carrot, chicken, sunflower seed, bacon bits, and 2 crouton salad and finished it up with some more string beans. I again followed it up with 2 cupcakes. *cringe* But they were soooo good and they were the LAST 2. However, I paid for it later.
Dinner: I made fried chicken (had to use regular flour to coat it with, but did not eat that coating – yes, I know they touched), baked potatoes, and broccoli for everyone. I felt pretty good in the hour+ afterward and had some vanilla ice cream with chocolate chips to finish out the day.
After more discussions with helpful friends and new “gurus” I was give a few more recommendations:
- Pamela’s bread flour is good for making most varieties of breads and crusts.
- Betty Crocker offers gluten-free recipes on her website.
- Kellogg’s has a few (seemingly hard to find) gluten-free cereals.
- Cornflour and cornstarch are good substitutes for thickeners when cooking.
I learned that substitute flours cannot just be switched in for wheat flour cup for cup. Most other flours also need a mix of Xanthum Gum and possibly a starch or multiple types of flour. One of many helpful conversion charts chart-glutenfreeconversion was found at http://www.gygi.com.
I am determined to find a way to easily bake in this house. I am used to making my own bread, rolls, and crusts, so this will be something I have to conquer. I also investigated the websites againstallgrain.com and elanaspantry.com and found some awesome looking and highly-rated recipes that I will be trying.