Just a quick shout of thanks to a GREAT restaurant!!
If your travels bring any of you, as they have me, to Nelson BC, eat at the Twisted Tomato!
My hubby and I were there the other night because they have Gluten Free pizza crusts (made with white rice flour) and gluten free pasta!
I had the Bacon Cheeseburger Pizza (hold the onions). It was FANTASTIC! I’ve missed pizza SO much!! The crust was thin, tender, and terrific! Even my hubby agreed! Thought about taking a photo with my phone – but that would’ve involved stopping eating!
I saved three pieces for the next day – as I’ve always LOVED cold pizza. I wanted to see how the crust stood up to a day in the fridge. The answer? Great! This is now going to be a fave for me when I’m in Nelson, and apparently they’re opening in nearby Trail!
I haven’t tried they’re pasta yet, I’ll blog when I do!
Posted in fructose intolerance, fructose malabsorption
Tagged alternative flour, food, food sensitivity, fructmal, fructose, fructose intolerance, fructose malabsorption, fructose malabsorption disorder, gluten, gluten-free, gluten-free pizza, nelson, pizza, restaurant, rice flour, wheat-free, wheatless
My tendonitis behaving VERY well (thanks to this wonderful gizmo my sweetie bought me), so I’ve been working through my accumulated emails and wordpress responses! I apologize to anyone who has written and thinks I dropped off the planet – I just dropped off the ‘Net for awhile!
I wanted to draw attention to a great article in Scientific American on Celiac Disease. You can read it online here.
Though Celiac and Fructmal are very different, the article paints a hopeful picture for all of us with food intolerances. The article explains the advancements and new ways of thinking currently moving science forward in the way they look at food intolerances and their relationship to many ailments and symptoms that would seem unrelated. The article may be about celiac, but the shift in scientific & medical thinking was a really positive and hopeful sign to me as a Fructmal.
The the foody side, I recently discovered two new foods. Jordan’s brand Morning Crisp cereal and Glutino brand Pretzels.
There are a couple of varieties of Jordan’s Morning Crisp. My local grocery store had the “nut” kind. Sweet oat clusters and big chunks of nuts! Almond, hazelnuts, pecans… no wheat! They recently replaced it on the shelf though with the FRUIT and nut type… I’m going to see about THAT!! HA! I loved the cereal and had no reaction to it.
The Glutino pretzels were also delicious. Taste just like regular, ordinary pretzels! Turns out I can’t continue eating them – but not for Fructmal reasons…totally unrelated. I am particularly sensitive to carboxymethyl cellulose. I get heart palpatations – and the Glutino pretzels contain it. But if you aren’t sensitive to it (carboxymethyl cellulose is in all “freeze-pop” type frozen treats, for example) then GREAT! Taste, texture, small, all match the “real” pretzel experience!
Well, gotta go. Still can’t over do it~
Posted in fructose intolerance, fructose malabsorption
Tagged celiac, fructmal, fructose, fructose intolerance, fructose malabsorption, fructose malabsorption disorder, gluten-free, glutino, scientific american, wheat-free, wheatless
Well, I made up the Kinnikinnick brand Gluten-free White Cake mix…
no photo because…well…it smelled REALLY good, and the camera was in the car. LOLOLOL!!!
I rate this highly. Unlike the Bob’s Red Mill cake mix, which while good, did have a bit of a bean aftertaste (due to the prominence of chickpea flour), this mix had a slight cornbread scent and flavour which I liked more.
Good texture, very light. I frosted it with chocolate pudding and topped it with a little shredded coconut. My sweetie doesn’t have fructose malabsorption, so he doesn’t have to go wheat-free, but he loved it!
Check out the Kinnikinnick website! They have a great selection and they have a Canadian and a US location – all the better for shipping, my dear!
I think tonight I’ll try the Celimix brand hamburger buns. The GORGEOUS weather we’ve been having has my sweetie thinking about burgers!
Now, however is WRITING time! An article for Constant Content, and some research on the saga of Gilgamesh!
Posted in freelance writing, fructose malabsorption, Writing Contests
Tagged cake, cake mix, food, fructose, fructose intolerance, fructose malabsorption, fructose malabsorption disorder, gilgamesh, gluten-free, kinnikinnick, wheat-free, writing
Well, I decided to do something about the fact that there doesn’t seem to be a Fructose Malabsorption website out there!
Fructose Malabsorption website
It’s very simple right now, but I look forward to photos, recipes (rather than just links!), more links to it and more links from it! If you have something to add, even just a suggestion or a comment, let me know!
Further on the wheat-free front, the sandwich bread and pizza rounds I got from Kinnikinnick Foods are AWESOME!! I very much recommend them!
I’m making the White Cake Mix tonight! Review and pics to come!
Posted in fructose malabsorption, fructose malabsorption website
Tagged bread, cake, food, fructmal, fructose, fructose intolerance, fructose malabsorption, fructose malabsorption disorder, gluten-free, gluten-free bread, gluten-free cake, gluten-free pizza, kinnikinnick, pizza, website, wheat-free, wheatless
My blog now has a new page with a complete explanation of what Fructose Malabsorption is, the symptoms, the foodplan, etc!
Tried to make it both fun and informative!
Posted in art of blogging, fructose malabsorption
Tagged diet, foodplan, fructose, fructose intolerance, fructose malabsorbtion, fructose malabsorption, fructose malabsorption disorder, gluten, gluten-free, intolerance, lactose intolerance, wheat-free
Well, as I mentioned yesterday my latest wheat-free baking was inedible. I tried a classic wacky cake recipe. If you’ve never baked Wacky Cake (and can have wheat) google the recipe and give it a go! I grew up on Wacky Cake and it’s great. Traditionally it’s chocolate, and the recipe was apparently developed in the Depression during food rationing. Wacky Cake requires no eggs, no milk, and no butter. It’s great for vegetarians, people allergic to eggs, lactose intolerance…. great cake. Also, there’s no dirty dishes! You put all the ingredients directly into the cake pan and stir it with a fork, so it’s perfect for kids.
I checked out a few websites and decided to substitute sorghum flour, potato flour and tapioca starch for the flour. I also added 1/2 a teaspoon of xanthan gum to “capture” the air from the leavening.
They came out very flat. I think part of the problem is I was TOO CONFIDENT since I’d baked this so many times before. Traditional wheat Wacky Cake is VERY forgiving – I’ve even made it with Extra Virgin Olive Oil (because I was out of veggie oil), Hot Chocolate Mix (because I was out of cocoa) and Malt Vinegar (because I had no white vinegar)..AND..I baked it in a loaf pan. It still tasted good! As a result I threw in a couple of handfuls of ground hazelnuts – I think this made the texture too course and allowed the air to escape.
I think I also need more xanthan gum, to capture the air. The chocolate chips I threw in sank right to the bottom, the texture of the cupcakes was very crumbly and the bottoms were oily. Everything separated. The nice thing is, Wacky Cake is very cheap to make!
I picked up the America’s Test Kitchen Annual cooking magazine – a “best of” thing and there was a great recipe for Guinness Beef Stew. I going to christen our slow cooker with it – though I can’t get hold of one bottle of Guinness! I have to buy a whole six-pack and neither myself nor my sweetie are beer drinkers. Also, I don’t know if Guiness has wheat. I picked up a single large bottle of an English Ale – St. Peter’s Organic – which is apparently wheat-free, so I’ll try that.
I should get off the computer now, as I start my new job at the hardware store in the morning!
Posted in Uncategorized
Tagged America's Test Kitchen, baking, cake, celiac, ceoliac, chocolate, chocolate chips, crock pot, fructose intolerance, fructose malabsorption, fructose malabsorption disorder, gluten, gluten-free, Guinness, hazelnut, lactose intolerance, potato, potato flour, potato starch, slow cooker, sorghum, sorghum flour, st. peter's ale, stew, tapioca, tapioca flour, tapioca starch, vegetarian, wackey cake, wacky cake, wheat-free, xanthan gum