I just received a message from a reader referring me to an informative post by Nutrition Secrets called "13 Early Signs to Gluten Intolerance." So go ahead and take a look at this article.
As always though things can get a little fuzzy when you're dealing with a "sensitivity" and not an intolerance. So how do you know you've got it when say you only have five or maybe one of the symptoms? Many books suggest going completely gluten free for six months and then slowly reintroducing gluten until you feel the negative affects of it again; that when you can find your level of tolerance Rather than regurgitating a bunch information here please check out my earlier post "Coeliac Testing: Putting the Cart Before the Horse."
As always thanks for reading and be sure to let me know your thoughts on today's post!
P.S. If you know of any additional symptoms we should be aware of please share them in the comments below.
And now for the delayed post Norwegian Potato Flatbread! A deliciously potatoey side. This flatbread is a pleasant change from the usual french fries, potato pancakes, or mashed potatoes with out diverging to much from that age old combo of meat and potatoes.
I first found this recipe two years ago when scouring the internet for easy gluten free recipes. Although the traditional flatbread does incorporate all-purpose flour I've been making it GF with great results every time. I can safely say that this recipe is 99.9% fail proof as every time I've made them I've done it using different flour(s) and it's always turned out satisfying!
You can make these just plain potato (without spinach), with tomato and/or spinach by them pureed to your mashed potatoes. Just keep in mind you will have to add more flour.
450g mashed potatoes (approxiamately 2 packed cup), cold
1-2 tbsp. pureed spinach
95g butter (approx. 7 tbsp)
>50g potato flour (approx. 1/4 cup) + more for dusting
>120g GF Flour (1 cup), any kind of flour(s) will do
pinch of salt
If your butter is room temp then stir into cold mashed potatoes. If your butter is cold then using a pastry knife, potato masher, or two knives cut butter into mashed potatoes until very fine. Fold in flours and salt. If the dough is sticky than incorporate more flour until it is about the consistency of a soft biscuit dough. Divide dough into 8 equal balls (approx. 100g each). Wrap and refrigerate dough balls.
Preheat a frying pan (no oil) on medium high heat.
Lightly dust surface with potato flour. Remove one ball and roll out until 1/8 inch thick. Every three rolls turn/flip dough to be sure it doesn't stick to the table.
Roll flatbread onto your rolling pin and transfer onto the hot dry frying pan. Cook 1-2 minutes per side. While the first one cooks begin rolling out the second one.
Finished flatbreads... photos
I'm sorry I forgot to take a picture of the finished potato flatbread before I cut them up! Below are some pictures of plate presentation I was playing with using the potato spinach flatbread.
That right on April 4, 2015 Life After Gluten was "born" (okay that's what Weebly called it when I published my first article). I look back all the articles posted and see a montage of memories but most of all I cringe when I read an old recipe and think "That really wasn't that great."
"Progress" is what Life After Gluten is all about. It's a journal of recipes and experiences from a girl who doesn't know that much. What this girl does know is she wants to learn and share. So how about it, will you join me for another year of growth as I succeed and stumble? Will you band with me by leaving constructive feedback on every post you read and every recipe you try?
I know that down the road I will look back on this post all those before it and cringe as I read through the thousands of typos. Yet, at the same time without out those typos and lesser recipes I'd forget from where I came and not appreciate where I am by then.
Thanks to those who've been reading my blog from day one! Thanks to those who maybe visiting Life After Gluten for the first time and welcome! As always I look forward to your comments.
1/2 cup or 125ml milk heated
3/4 cup or 100g Brown or white rice flour
3/4 cup or 100g potato starch
1/5 cup or 25g Sweet rice flour (aka glutenous rice flour, but it doesn't really contain gluten!)
1/2 cup or 125ml mashed potatoes, cold
1 tsp or 4g salt
Sift flours & salt into a medium/small bowl.
Bring milk to a simmer, stirring frequently to make sure it doesn't form a skin on the bottom of the pot.
Meanwhile "cut" mashed potatoes into the flour as you would butter in a pie dough (until the potato is pea sized). Remove simmering milk from heat and stir into flour mixture. Using your hands form a soft ball. Wrap dough in plastic and let chill in the fridge 30 minutes.
Remove from fridge very lightly flour surface and roll it out until 1/8 to 1/16 inch thick. The thinner the dough the less likely it is to crack when you fold your piergoi; yet, should it get too thin it will be likely to tear. Cut 3-4 inch circles. Spoon in 1/2 - 1 tsp of your favourite pierogi filling.
Here's a list of suggested fillings I found:
I prefer boiling my pierogi's for the chewy texture it gives them!
To boil pierogi's: bring 3 liters water to a rolling boil, add salt if desired. Drop six pierogi's in the pot at a time. The pierogi's are done cooking 2 minutes after they've floated to the surface. Skim pierogi's from the water and place in a dish to keep warm. Be sure to shake them loose of the bottom of the dish every few minutes so they don't make a sticky mess when you try and serve them. Repeat cooking method with all pierogi's.