I’m five-ish weeks into a gluten-free life, and the waah waaaaaah is starting to wear off. (I can’t pretend to be above the waaah. Diabetes is such a food-anchored disease, and an additional restriction acts as an extra fun vacuum, sucking the fun out of meals even more.) But I’m rounding a corner with this new (and admittedly self-imposed, but with good reason) restriction, and it’s time to start branching out.
My mother-in-law is an excellent cook and she gifted America’s Test Kitchen: How Can It Be Gluten-Free cookbook to Chris and I after learning about our gluten-free leanings. For a few weeks, I avoided opening it because I was feeling crummy about the transition, but this morning Birdy and I decided to tackle the gluten-free pumpkin bread.
I don’t know what copyright infringements exist when it comes to recipes, so I’m opting to not post the recipe here (I’m scared of the Test Kitchen people), but I will confirm that the bread, although a little bit of a pain in the butt to prepare, was delicious. IS delicious, because it’s still sitting out on the kitchen counter cooling and the whole house smells terrific.
The bread recipe only called for 1/2 a cup of pumpkin, so we had the majority of a can of pumpkin left over, all nice-smelling and tempting us to make something else.
“COOKIES!!!” yelled Birdy, which is her answer to just about everything. (A close second to “Why?”)
“Okay, let’s hunt down some cookies that have pumpkin in them,” I replied.
“Because … you just said cookies?”
“Oh yeah. I forgot.”
We found a gluten-free pumpkin sandwich cookie via Google with these puffy, awesome pumpkin cookies and a cream cheese filling, so have at it we did. Navigating the gluten-free curve has been interesting, though, because I am learning how many random things have gluten in them. Like vanilla. The vanilla in our cupboard is imitation (don’t hate) and according to Chef Google probably contains gluten (and also anal secretions from beavers WTF), so we used the makeshift substitution at the bottom of the recipe of 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.
The end result, though visually clumsy, was also delicious.
It’s easier for me to avoid desserts most of the time because eating less junk makes the most sense for me, diabetes-wise. But for those moments when I’d like to enjoy something sweet, I’m glad there are options that won’t wreck havoc on my body. Gluten-free doesn’t have to be gross, and I’m slowly learning that fact.