So when last I wrote, I started describing the experience of figuring out the GF lay of the land, so to speak. And our first ever GF shopping trip.
After that slightly depressing and disturbing shopping trip, we went home and regrouped. There had to be a way to do this GF thing without:
- Breaking the bank
- Forcing a 10 year old to eat gross things
- Ending up with a 10 year old in constant pain
Not to mention the rest of the family – the whole house went GF, so that we didn’t have to worry about contamination, or weak moments.
Low and behold, hubby found the GF bible – 1000 Gluten Free Recipes. We literally POURED over this cookbook. In one sitting, I read the entire preface section that described various essentials of GF eating:
- What is Celiac, how it’s diagnosed
- What is gluten
- What foods typically contain gluten
- Hidden gluten
- Ingredients for GF cooking
- How to measure those ingredients
You see – as a mom, you want to provide for your kids. You want to give them good food, stuff that doesn’t make them sick. And I needed to figure this out.
It became an obsession, almost.
I made a shopping list of every single ingredient we needed. There were a lot.
So off we went, looking for these exotic ingredients. Rice flour, brown rice flour, corn meal, corn flour, sorghum flour, fava flour, etc… there were quite the variety of flours, with an enormous variety of starches – corn starch, potato starch, tapioca starch, Expandex (which, I discovered, is modified tapioca starch).
And there we stood, back at Whole Foods, in the middle of the baking aisle, loading the easy-to-find items into our carts.
Then the more difficult stuff needed to get checked off – Expandex? Couldn’t find it. We also needed to find things like gravy, GF soups, etc…
We flagged someone down, and they helped us find almost the rest of the items on our lists. (more about Expandex and other exotic flours in another post)
Some great finds in our wanderings: GF elbow macaroni in the bulk aisle, along with a GF fruit and cereal bar.
Both were a major convenience food score – I make a mean homemade mac’n’cheese. We also found the Annie’s instant GF mac’n’cheese. YAY!
At that time, we were still experimenting with breads, tho, for daily sandwich lunches. Finding all the flours greatly increased our abilities, because we had the GF bible (mentioned above). We also have tried package mixes – Pamela’s, Bob’s Red Mill – but the best tasting we’ve found is that Orgran mix (mentioned in my first post).
(Well, then there’s Udi’s – but not a mix, a frozen item, and hard to find and small of loaf. But more on that in another post).
Shortly after our Great Flour Expedition (henceforth to be called the GFE), we went back to the Whole Foods store to find something else, and were stunned to see all the GF items coalesced into a single, easy to locate area at the front of the store. They even had special coolers and freezers in the same area for the GF items. I don’t think I’ve ever been so grateful to a grocer before. No more searching for hours for items we needed.
So by now, you’re probably thinking: Wait a sec. Isn’t this a food blog?
Yea – three posts in and not a single recipe.
Ok – so I don’t really make my own recipes up (well, I do, but never document them. Sometime that is gonna cause me pain).
So – the below recipe is a new family favorite. Found in an issue of Delight GF Magazine (delightgfmagazine.com), you’ll probably want a few tweaks to make it fabulous.
Sweet Potato Latkes
- 2 Russet potatoes, peeled and grated
- 2 Sweet potatoes, peeled and grated
- 1 Yellow onion, peeled and grated
- 4 Eggs
- 1 Cup potato starch
- 2 Tbs ground cinnamon
- 2 Tbs sugar
- 1 Tbs garlic powder
- 2 Tbs salt
- Oil for frying
- Sour cream or applesauce for garnish
- Grate the potatoes, sweet potatoes and onion, and strain for 10 minutes, then place into a large bowl.
- In a separate bowl, beat the eggs, then pour them and the other ingredients (except the oil) on the potato onion mix.
- Heat the oil in a large skillet. Form patties with the potato mixture, and fry on each side for 4 minutes, or until a crust forms.
This recipe is good – but a couple of gotchas.
- Make sure to drain – make it 15 min, if you can.
- Don’t mix and then leave the mixture for a while. You’ll end up with sweet potato onion soup.
- If the oil isn’t hot enough, the latke’s will absorb oil whilst cooking. This is not yummy.