August is here, which means it’s time to get started on our gluten free project.
It’s official, I now truly believe that this works. Over the past two weeks, we’ve been slowly cutting back on bread and pasta at home. I noticed that, on wheat-free days, the kiddo’s skin was not as red, and not as bumpy as those days when he had bread and pasta dishes. He also told me that he didn’t feel as itchy. SUCCESS!
I’ve been observing myself, too. I noticed that I was a lot less gassy, and that my usually fussy stomach was more quiet on days when I avoided bread and noodles. Guys, this is major. Hyperacidity is my enemy. It’s my stress indicator. It shows up when I don’t eat right. I’m almost always suffering from it. For me to not be bloated and gassy is amazing. It feels so good. So, yes, I truly believe now that gluten freedom is a good thing.
Plus, here’s a realization: Going gluten free isn’t as difficult as I thought it would be, and that’s because we Filipinos are basically rice-eaters. There are also a lot of GF flour alternatives in my favorite baking supply store – Rice flour, tapioca starch, potato starch and almond flour. Winner!! Plus, I find that I don’t miss bread so much because it’s so easy to make puto and bibingka at home. Thank God for rice cakes.
Bibingka muffins. These are the total opposites of my experimental puto – They are soft, light and fluffy. They’re a little grainy, though, and I’m not sure how to remedy that. This is challenging, ha! #theglutenfreeproject
A photo posted by MrsC | Patricia Cuyugan (@mrspcuyugan) on
My main issue is soy sauce. I’ve been told that it contains gluten, and we just have to have our adobo. There’s always white adobo , but I know that every once in a while I’ll still make a pot of the classic stuff coz it’s just not the same. Worcestershire sauce is another concern (because, guys, salpicao,) as is my favorite sinigang mix. Truthfully, I think gluten in sauces and seasonings is something I can live with. Hindi naman ako hardcore. At least for now. Besides, I don’t use a lot of them, and I don’t use them all the time. So ok lang yan.
This month we begin. Slowly but surely, because I am still in the process of transforming my pantry into a GF-friendly space, and I don’t want to throw things out just because. But we’ll see. Because right now, my box of pasta really doesn’t look appealing. This is so weird. Good, but very weird. At least for me.
So here’s what’s cooking in my kitchen this week. I promise to share recipes of successful experiments!