I know that in today’s world it isn’t always easy to make everything from scratch but later in this article, I will give you tips on how to work it into your heavy schedule.
Firstly, though, I want to talk about the ingredients in store bought gluten free foods and mixes.
Because gluten is the thing that holds everything together, it must be replaced. That is true for both home made and store bought. My favourite is Guar gum. Guar gum adds no strange flavours or texture and it does not upset my tummy. You can also use Xanthan gum, which is more expensive and it does upset my tummy.
The following is a couple of the less appealing ingredients found in Gluten free foods and mixes from the supermarket:
Soy: Once hailed as a miraculous health food, “Soy may cause atopic eczema (skin problems), asthma, bad taste, bleeding, bloating, constipation, damage to pancreas, diarrhea, goiters (enlarged neck due to increased thyroid size), growth failure, fatigue, immune changes, increased heart rate, insomnia, intestinal inflammation, loose stool, menstrual changes, …Nov 1, 2013″
Vegetable Monoglycerides: These are derived from soy or palm oil (Please do not use anything with palm oil) Livestrong has the best information on VM.
Calcium Propionate: This stuff even has an MSDS sheet! Read the PDF from Science Lab and figure out if you want this in your food!
Keep in mind too, that colours and flavours may be gluten free but many are detrimental to our health.
Preservatives are not required if you make your own foods.
Here is how I do it:
I take one day each week and I try to make at least three different healthy foods. Bread or buns are made the odd time, but seriously, I rarely eat them. So I make one pasta dish, one rice dish and something we don’t have very often.
This week, I made brown and wild rice with spiced chicken and vegetables, a pasta casserole and shepherds pie.
Each of these items will do my husband and I at least two meals. The rice dish will do two dinners for two and a lunch for my hubby. My pasta casserole will do three meals for two and a lunch for my hubby. Depending on how much time I am willing to spend in the kitchen, I sometimes make four or five items.
Once all the foods are cooked and cooled, I divide them into meal-sized containers and pop them into the freezer.
It is so nice to come home from work and simply heat up a home made meal.
Plan the meals you want to make before you go shopping for the week, pick up all of the necessary ingredients. Then sit down and figure out a game plan.
For instance, If you are making shepherds pie, you might want to also prepare another meal with the same meat. and make them at the same time. Organization is key.
I hope this has been helpful.
Have a fabulous day and take care of you,
Love Aunt Jayne