Moths! Augh!

So you may be wondering why no gluten-free posts... I had an invasion of moths while I was off being treated like a queen... I went to bake a cake last week, and EVERYTHING had bugs. The almond flour, the potato flour, the quinoa, the everything... and it all got tossed. Now this would be an amazing opportunity buy new flours and tell you about the process...but first, I want to find containers to store them in...

And I want to let you know of a quick dessert I came up with tonight, when I came home from class STARVING. White rice, coconut milk, a dab of cream and some vanilla. YUM! It would be even better in the future with some mango...

I had wanted to review a cookbook I found at the library, but I haven't made anything from it, due to the lack of flours as mentioned above... I have some comments though.

The cookbook is:

http://www.amazon.com/You-Wont-Believe-Its-Gluten-Free/dp/1569242526/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1221532161&sr=8-1

I did learn one thing from here which I did not know. That a lot of charcoal has a wheat binder. Lovely. However, there are a number of places where a celiac could get into big trouble from her book. She suggests getting things like buckwheat noodles from an Asian market. EVERY buckwheat noodle I have found has regular wheat mixed in. And its too easy to have problems at an Asian market unless you are going there with someone who reads the language and can translate... She suggests, in a number of recipes, using bouillion cubes. GLUTEN alert! A lot of broths and every bouillion cube I have seen (now granted, I've stopped even looking at them now, so maybe there is a new brand out there), as well as Penzeys soup bases (waaaaah) have wheat...

While there are a few recipes I'd like to try, its all very much the flavors of modern America. Lots of muffins, 'kid food', even imitation condensed 'cream of' soups to use in your favorite casserole...