Gluten free is good!

Looking back to four and half years ago, I wonder how I fed my family gluten free without starving anyone...though my son may disagree with that statement.  At the time I led a Ladies Bible Study in my home.  Rather excitedly I would whip up something sweet (gluten free of course) for them to eat after study was over.  What great sports they were as they partook of my new recipes.  They were very gracious but it was rather clear that my food left quite a bit to be desired....lol.  I liked it simply because it offered some hope to me that I would/could eat yummy food again.  As time went on my taste buds became a bit more discriminating and those early recipes were long gone.  I spent much time in the library reading through recipes and browsing through internet sites.  I tested hundreds of recipes....some of those I still have and use, but most were dumped.  I have learned that there are as many tastes as there are gluten free flours and combinations thereof.  Personally, I find that the mixture of sorghum, brown rice flour, tapioca flour, and potato starch is the real winner for us.   I really like quinoa for thickening sauces and soup.   Cooked quinoa in salads is wonderful.  Quinoa is, in my opinion, not great for baking with.   This last Christmas I made Spritz cookies.  I was going to stick with my normal mixture but instead of grabbing the sorghum, I grabbed the  quinoa.  I did not realize my mistake until my son said, 'Ewww!  These have quinoa in them!"   I tasted them again and did pick up on that very distinctive flavor...but I thought it was good.   My guests (only the female ones) thought they were good too.  Well, what I learned was that my son can pick up the flavor of quinoa in everything!

My latest experiment was with Beef Wellington.  I have never eaten Beef Wellington but for some strange reason it was one of the first foods I mourned after my diagnosis....crazy, I know.  A few months ago I finally hit upon a recipe for bread that could be molded into a shape, which is quite a find for gluten free bread.  Most bread recipes are rather liquid before baking.   So I was enthused.  Now, I understand that true Beef Wellington is made with a pastry but I was going to stick with what I knew.  I cut the roast into small loaf sizes and wrapped them with ham, pureed mushrooms and my dough.   I baked them for 30 minutes at 350.  They were pretty good.   And, I must add, a big hit with my biggest critic, my son.