gluten free

Gluten Free Update #3: Troubles, Oh Yeah I Got Them

Okay, so at some point I figured that the wheels would come off this experiment.  Not that I’m quitting, I just realize I need to be smarter about what I eat. 

Suffice it to say, my mistakes are wholly my fault.  I should know better, but if I was really Celiac, I’d be in trouble.

Amongst my gaffes:

  1. Soy Sauce.  It’s made with wheat.  I knew it was made with wheat.  I tend to choose tamari because it has a milder flavor due to the fact it’s made with rice.  D’oh.  The bigger issue, though, is soy sauce finds its way into a lot of things I like to eat including unagi sauce on sushi and BBQ pork buns at the Asian market (of which I have had several due to their rice dough.)  Ugh. 
  2. Maltodextrin.  I’d like to get more opinions on this.  I’ve heard it can be a problem because it’s made from wheat in some countries.  Generally, though, since I am still learning about gluten free foods, I should have followed the rule if I don’t really know what it is, I probably don’t need to eat it. 
  3. The biscuits at the Bristol.  The biscuits are delicious.  Sweet, yet doughy.  And oh yeah, they’re made from gluten.  Because enjoying them is a force of habit, I totally wasn’t even thinking as I was munching away tonight at dinner.   Stupid, stupid, stupid.

My consolation is that I had to write a similiar post after becoming vegan where I realized I was chowing down on a whole lot of animal products I couldn’t see and weren’t in the dish.  Still, I feel bad… so learn from my mistakes in order for me to feel better about life.  K?  Thanks!

In all seriousness, I think part of the gluten free experience is learning what to look for in labels.  It also means thinking before I eat anything.  I’ll get better.

Anyway, enough berating myself for now.  I did want to share one quick recipe.  I realize it’s simple, but it’s so darn tasty.

This was the topping I put on my bunless burgers over the weekend.  It uses Miracle Whip (which according to is okay), but if you don’t want the dairy, swap it out for some veganaise, 1/2 of a lemon’s worth of juice, and a healthy pinch of sugar.  It also uses sriracha, which according to, is cool, too.

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Blueberry Balsamic ChickenSorry, everyone, I had intended to give updates about my month of living gluten free more often, but last week was hectic, especially with having to interview Chef Holli Ugalde, write the interview, make sure FOX was cool with it, etc.

That’s  not to say I haven’t been off the gluten free diet.  I just haven’t had the time to blog about it.  Well, here goes.

Gluten Free Update #2

Let’s see, I have Friday, Saturday, Sunday, and Monday to blog about.  On Friday, I had my first experience in dining out gluten free.  I went to 75th Street Brewery for lunch and had 7 hour roasted pork with green onion risotto and asparagus.  The pork had a date sauce on it that was amazing and used no flour (I checked.)

For dinner that night, I made a blueberry balsamic chicken (recipe follows) because I had some blueberry wine I needed to drink up.  I served it with rice noodles and peas.  The peas were good.  The rice noodles were not a perfect side.

On Saturday, we had bun-less burgers.  They consisted of a slice of tomato with 18-year balsamic from The Tasteful Olive (FTC disclosure: I got a discount on that balsamic so I could make recipes from it), a 1/4 pound patty, a slice of mozzarella cheese, some homemade sriracha mayo, and carmelized onions.  They were so good we had them for lunch on Sunday.

For dinner Saturday night, I had a chicken breast, mashed potatoes (no gravy), and creamed corn.

On Sunday, we made burgers again, and then my wife made gluten-free pizza for me.  It was good.  Texturally, it was a little different, but not too bad all things considered.  Recipe will follow, but I want to try to experiment first.

Today, for lunch I made Mexican rice casserole.  Basically, I made Mexican rice, then added sauted chicken and some frozen vegetable medly.  I didn’t want to add frozen vegetable medly, but I am trying to eat more veggies.

What I Have Learned So Far

I’m hungry more often.  I keep thinking that has something to do with the fact that the grains and fiber expand, making the eater feel full.  Since I’m not eating them, I’m not getting the benefit. I don’t know, I may totally be making that up.  Still, I know I am getting more protein and vegetables, I’ve just been hungry.

All in all, though, I don’t really miss gluten.  I kind of don’t like the fact I can’t have cookies and bread with Oregon Growers preserves, but I’m not at the craving stage.  See, because I can have corn and rice, I can eat my two favorite dishes: chips and salsa and sushi.  So really, life is good.

Note, that comment about not missing gluten should in no way diminish the plight of those who are suffering Celiac disease or any of the other illnesses which gluten irritates.  I’m just finding that as I plan meals, gluten free doesn’t feel like a vise (and so far, it’ not nearly as restrictive as being vegan.)

Of course, so far I’m only doing gluten free.  I am still eating dairy and drinking caffeine, unlike some of my friends who have been forced to give that up, too.  That may come later in the month.  We’ll see.

Anyway, here’s that recipe for gluten free blueberry balsamic chicken.

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