We enjoy being able to get gluten free food in a variety of restaurants. Recently we were at Wok Box, where, if you let them know your food must be gluten free, they will cook it in a freshly cleaned wok. (Don’t assume your food will be gluten free if you just order off the gluten free menu, without specifying that yours must be gluten free. We made that mistake only once… the toppings they throw on for a garnish are NOT gluten free, and my husbands meal had to be redone.) But they have these little packages of soy sauce, and we would have loved to have some, but soy sauce is often suspect. The soy sauce was Wings brand, so I sent them an email. They answered very quickly and included the following information, along with a document that declares Wings Soy Sauce to be gluten free. That was good news for us!
Wing’s Soy Sauce 9g – Mod 2010
INGREDIENTS: Water, salt, hydrolyzed soy protein, glucose solids, blackstrap molasses, caramel colour, sodium benzoate, potassium sorbate.
Another family favourite for years, we often make this for our Saturday morning breakfast. Since there are just two of us at home now, we have a lot left-over. I love having a bowl of this in the fridge all week, to reheat in the microwave for a quick healthy breakfast. I’m quite sure I originally found this recipe in the Country Women magazine. Add a cup of blueberries for that extra fibre…
AMISH BAKED OATMEAL
3 cups quick-cooking oats (certified gluten-free)
1 cup sugar
1 cup milk
½ cup margarine, melted *
2 tsp g.f. baking powder
1 ½ tsp salt
2 tsp vanilla extract
Fresh fruit and/or brown sugar
Combine the first 8 ingredients; mix well. Spread evenly in a greased 13”x9”x2” baking pan. Bake at 350F for 25-30 minutes or until edges are golden brown. Immediately spoon into bowls; add milk. Top with fruit and/or brown sugar if desired. Yield: 6-8 servings
• Substitute some or all of the margarine with apple sauce (or sour cream or yogurt) for a healthier alternative.
• Other options: add apples & cinnamon, or blueberries, or other fruit. Add flax or ground nuts for additional fibre.
Welcome to Gluten Free Now. I love new challenges, and so this one, though somewhat daunting, is sure to also be an adventure. I have dabbled with gluten-free baking in the past because I thought there was a good chance that Celiac was still an issue for my husband. And because my sister is very allergic to wheat. She has been somewhat gluten-free for many years, and I wanted her to be able to eat exactly what we ate when she came to our home. Along the way there were others who were trying the gf diet for various reasons, and so it became useful to know how to cope with that.
I do admit, though, that my attempts for my sister would not have been good enough if she had been diagnosed as Celiac. I didn’t know, back then, that I couldn’t use ordinary oats for my desserts. And she graciously (may I say, even gratefully) ate what I had prepared.
I have read a lot about Celiac Disease in preparation for this time. I still did not have all the facts, and our recent visit to a Dietician was very useful and informative. I knew that a gluten-free diet was often considered a diet poor in nutrients. I think the availability of good food has changed that somewhat, but it was good to hear what one should eat to get enough starch, enough fibre, enough protien, etc.
I hope, with this blog, to share our journey, and what we are learning along the way. Please feel free to add your experience and wisdom here as well.