It sounds like dirty words to me... Well, it used to anyways.
The gluten-free eaters and Celiac sufferers I'd been around before Miles, lived a weird existence. I had no understand of Celiac Disease and thought these people were simply "allergic" to "wheat".
Then Miles was diagnosed Diabetic, and a week later, Celiac. I began to understand a little more from talking with Christina and Bryce that it wasn't just "wheat". It was "gluten", which is in a lot more than just wheat. Barley, Barley Malt, Bran, Bulgur, Couscous, Farina, Orzo, Kamut, Semolina, Spelt, Tabbouli, and Wheat all contain gluten.
Then there's all the stuff that has gluten added to it, for one reason or another.
This is the part that threw me for a loop - all these words are code for gluten. Stabilizer, starch, flavoring, emulsifier, hydrolyzed, and plant protein. I cannot begin to tell you how often I see stabilizer, starch, flavoring, and emulsifier on stuff I buy.
Of course, then there's the stuff that is processed on the same machines as gluten products. For example, just because your rice crispies say "rice", doesn't mean it never came in contact with gluten. Non gluten foods become "contaminated" with gluten if they touch the same machines! Or fry pans. Or toasters. Or plates. Or even silverware. I had no idea!
So the easiest way to say this is... Miles life has changed drastically in the last year. And top that off with being insulin dependent, he's taking 4 shots a day and countless fingerpricks. He is such a good sport though, most days he doesn't give Momma and Daddy hassle for all that and he's taken the change in foods pretty well [from the outside looking in perspective].
Anyways, all that to say...
I love this cookbook. We made old fashioned [think Laura Ingalls Wilder's Farmer Boy] donuts and soft shell tortillas from it. The donuts were incredibly yummy, my sugar rush says so. And the tortillas [shame on me] were much better than mine. Now I've just got to figure out how to make them with gluten flour and I'll be alright. :) I can understand why Christina loves this thing! The recipes are incredibly tasty. The whole "getting used to xanthan gum" thing is strange, but aside from having to use a combination of 3 flours [rice, tapioca, and potato are Christina's tried and true's], the baking's pretty similar.
Anyways, wish I had some pictures of the yummy food we ate, but all I have is a picture of a [from a box] GF cake. But that was delicious too, in case you were wondering! :)
Thank you Christina for rolling with all our silly questions and curiosity. We had a fantastic time at your house, and the food was fab! Can't wait to catch up with you all again!
*This is not a paid advertisement, but if you'd like to pay me, please feel free [grin]*