I have been cooking up a storm.
My oven is looking real scary with all the spills and thrills it’s been subjected to as of late. Switching to a grain free diet has been interesting to say the least. I enjoy all components of food. The texture, the taste, the smell. Bringing all those things together, taste, smell, and texture with grain free baking has been a bit of a challenge. When you throw in the need to avoid food allergies it makes grain free baking even more challenging. I’ve just been researching, and experimenting, and failing, and succeeding, all in an attempt to enjoy my soul food classics free of grains, and at times dairy, and eggs.
To share some of the failures and success I posted my best and worst!
This Gumbo tasted fantastic, but I could not find Andouille Sausage without Corn Syrup so I consider it a fail. Grain free cannot include corn. The farm I order my pork products from, does make grain free Andouille sausage. Going forward I’ll plan ahead and order my sausage from them.
This red velvet cake was perfect! I used coconut oil instead of butter and three different grain free flours. Unfortunately I had to use buttermilk. It’s not perfectly Paleo, but it was perfectly delicious.
This Enchilada is certainly not the prettiest picture of food, but it tasted great. I made the grain free tortillas with 3 different grain free flours and lard! They were so good I used the leftover tortillas for breakfast burrito the next morning.
This Perfectly Paleo, no-dairy, grain-free, vegan, and Autoimmune Paleo acceptable, was not palate acceptable. Grain free flour is too expensive to let go to waste, so I topped it with some ice cream and served it to the kids. Oh and it’s Berry Cobbler. :/
Last but not least is this Peach Cobbler that was to die for, and then I almost did cause I ate the entire thing by myself. I hid it in the refrigerator and when I got some time to myself, I went HAM on the whole pan!
So now that you know my struggle, I’ll get back to the kitchen experimenting.