Technically, I’m supposed to eat gluten free. I get sick if I go off the proverbial wagon. Ginger tea and similar stuff helps ease the pain. Well, this month I went off the wagon a couple of times: Poptarts (Cherry frosted ones) and a package of Fireworks Oreos. Yes, I’ve been reaping the side effects as well.
While my housemates (hosts) are off chilling out at the RV, I’m at the house, tending to the felines of the household (one theirs, one mine) and hanging out. This means I have the kitchen entirely to myself.
Heh heh heh….
Getting myself back on track. I don’t have much left of my EBT/food money. Eating gluten free on food stamps is hell. You think it’s hard with regular food? That box of granola bars is at least $2 higher for gluten free. I do limit my carbs. I try to eat alternate foods that are still reasonable. But I still run out of funds.
So I’m baking. Well, I will later. I have gluten-free flour, using the last of my butter, a little vanilla, and some sugar. So, what am I making?
Gluten Free Shortbread.
Something I’ve wanted to attempt for a few years now, but never bothered because I didn’t have the space and didn’t feel the need for cookies. I’m just going by a regular recipe. The flour I have is a 1-to-1 blend from Bob’s Red Mill. I’m letting the butter soften. I took the two sticks out of the freezer last night and put them in the fridge. Now they’re sitting in the microwave (long ago deemed the safest place for food to thaw… and no, I’m not melting it… microwave is not on… and by safe, I mean away from curious paws. Someday I’ll tell you about what Jack the Cat did years ago when I forgot to put the plate of brownies back into the microwave).
I’ll report later on the results.