Adventures in Eating Gluten and Egg Free

Deciding to go gluten-free wasn’t an easy decision to make, that is, until I tried gluten not once, but twice, at the end of the 8Safe Elimination Diet. Once I felt that pain and discomfort, choosing to avoid gluten became a lot easier. We’ve been busy around these parts enjoying snacks and slowly cleaning out our pantry in order to welcome the new changes to our household.

The Crab and Monkey love to snack outdoors, even in the winter. We don our coats, pick a snack, and sit on the porch or run in the grass. Luckily, this winter hasn’t been too cold, but they don’t seem to be bothered by any winter temperatures.

Each week is filled with home cooked dinners as I navigate my way into the world of egg-free and gluten-free dining. I have my notes put together on the entire experience, I just have to organize them and share with you. I love cooking for my family, especially knowing that they are getting a healthy well rounded meal. It’s taken me a decade to hone my cooking and baking skills and I want to always put them to good use.

Dinner this specific night was a gluten and egg free breaded chicken with dairy free mashed potatoes (this was at the end of the elimination diet) and a lemon flavored green bean. It turned out well, except the mashed potatoes had a bit too much garlic. Much to Monkey’s enjoyment, not so much to Chris’.

I’ve been soaking up every bit of gluten-free baking I can learn in the past two weeks. I’ve learned a ton about the combos of rice flours, starches, and gums that go together in order to mimic a gluten based baked good. These chocolate chip cookies, dare I say, were far superior in taste to their gluten-laden cousins. Monkey, Crab, and I enjoyed them for a week!

Another fabulous angle. Don’t they look scrumptious? They were so buttery and sweet, with just the right texture. I used Bob’s Red Mill 1-to-1 flour, and ground flax meal from my Vitamix in place of the egg.

We haven’t only been enjoying sweet treats, but Crab and I have taken a liking to gf/ef blueberry muffins.

And I’ll save this special tidbit for another day, but I attempted a gluten free and egg free bread from Bob’s Red Mill. A lot was learned in the process.

Let’s just say, the bread didn’t turn out how I had expected it.