I hadn’t tried anything new since the last post, but I *am* currently working on my third pan of gluten-free walnut brownies. These things are great! I’ve tried the mix with butter and oil, and I think I definitely prefer the butter’s flavor.
After Christmas, my newest experiment was gluten-free rice pasta. Fettucini Alfredo is one of my favorites and one of the meals I have missed the most, so it became my aim. I readied my new Christmas gifts, some pots and a steamer, and I set out too steam broccoli, boil pasta, and bake some chicken. The broccoli was lightly coated in butter and a few dashes of garlic pepper, the chicken was prepared in the same way.
Other than the baking time on the chicken (ya always gotta cook the chicken right!), the meal takes about 10-15 minutes of active work. Most of that is walking to and from the kitchen to set the next phase or stir the pasta. Once the pasta is cooked, I added the broccoli and the alfredo sauce and set it covered on a low simmer.
Then you can basically walk away again until the chicken is done and add that to the mix!
Who said a gluten-free diet meant going without the starchy foods you love? Just be careful when you’re picking out the substitute product and remember that “wheat-free” is not always the same thing as “gluten-free.”