mbrookes

I was so excited when I got the CIA baking book... you just KNOW their stuff will be good. Now I can't find one of the ingredients in the flour. Where do you get albumin? I have looked evereywhere I know. I guess it is a form of dried egg white. My local stores don't have it and I can't even find it on the net.

I can tell you something NOT to try... I was going to make a pie crust like a graham cracker crust, but use gluten-free ginger snaps. I loaded up the food processor with gluten-free ginger snaps and turned it on. It souinded like a load of rocks. The cookies did not crumble. They just bounced around.

Next I triesd the blender with even worse results. I was afraid the blades would break off.

Finally, I lined the pie tin with whole cookies and poured the filling over them. Turned out to be a great Key Lime Pie. Just don't try to make gluten-free ginger snap crumbs. My husband is still laughing about it (as he gobbles the last of the pie)

There are so many gluten-free cookbooks and recipes available that I cook only gluten free for my family and guests. Nobody knows the differeence, except that there is no bread. In fact, I just had my family here for Thanksgiving and served all gluten free food, even desserts. Everyone raved!

Just tell your family that this is something you have to do to stay healthy. There will be no more gluten cooked in your kitchen. They can eat all the gulten they want when they eat away from home.

This may sound selfish, but what good are you to them when you are sick?

Recipes... now you are in my territory.

Brown a small rump roast in a bit of olive oil.

Put it in the crock pot along with small Irish potatoes

quartered carrots

quartered onions

small chunks of sweet potato

1 cup gluten-free beef broth (Swanson's is good)

Cook on low about 8 hours.

Thicken juice for gravy by mixing a little corn starch with water and gently boiling until thick.

Add salt and pepper as desired after cooking.

This usually lasts husband and me for 2 dinners and an office lunch.