“You’re stronger than you think,” a friend once told me during a time of personal crisis. Today these words replay in mind frequently when I become overwhelmed when I think about all of the reasons why I need to stay gluten free.
It was only recently I came to terms body and mind will be better served with a gluten-free lifestyle and at the same time consider it a blessing! I have moved on from my negative thoughts of "this isn't fair!" or "this diet will be too difficult". Today when they creep into my mind, acknowledge them, but I no longer let this negative mantra have power over me.
For me it has taken a tremendous amount of strength to embark on this new lifestyle. A life style where staple ingredients and familiar foods are suddenly off-limits: A lifestyle where spontaneity of ordinary cooking gives way to careful planning. I have found it takes great strength to put your self out there every day, checking labels and asking questions.
For me to gain more strength in this journey I hope there comes a day when I can rely on the chef and wait staff at a restaurant that truly understands about gluten free living and are accommodating as this will allow for a more routine lifestyle. A day when gluten free- guidelines gain the attention as peanut allergies do for the public schools as I know of a young boy who felt punished because he was not allowed cake for an unplanned classroom celebration as the staff has nothing to offer him. Lastly the day when we have mandated Federal standards/guidelines for gluten free labeling to eliminate some of the guess work.
Baked Macaroni and Cheese
(One of my traditional conversions to Gluten Free)
Ingredients:
- 1 12 oz. Gluten Free Pasta
- ½ cup (1 stick) softened butter for greasing dish
- 8 ounces of Cheddar Cheese, cut into small cubes
- 8 ounce package of finely shredded cheddar cheese (any kind)
- 2 tablespoons shredded Parmesan Cheese
- 6 Tablespoons cheddar Jack Cheese Mix
- 5 Tablespoons Gluten Free baking mix
- Dash salt & Pepper
- 2 ½ - 3 cups milk or 2 cups Cream
- 1 large fresh tomato, sliced in thick cuts (optional)
Preheat oven to 400 degrees
Generously grease a two quart casserole dish with softened butter
Put a large pot of water on the stove to boil; add one tablespoon of salt as it comes to a boil.
Add dry pasta gently. Boil for seven minutes stirring frequently (Cook el Dante”). While the pasta is boiling whisk flour, salt and white pepper in a bowl. Melt butter in a medium sized saucepan Whisk in flour mixture. Slowly add milk and whisk constantly until the sauce becomes a thickened. If sauce becomes too thick add a bit more milk and whisk. Sauce should be a nice thick consistency but still able to be stirred and poured easily. Drain pasta in a colander and quickly return to cooking pot while still hot. Add cubed cheese and stir to mix with a wooden spoon. Add most of the milk mixture, reserving a cup or so in the pan. Stir the pasta and cheese sauce mixture adding 4 Tablespoons of the shredded cheddar jack and shredded parmesan cheese. Mix and pour/spoon into buttered casserole dish. Add ¾ cup shredded cheddar and 2 tablespoons shredded cheddar jack and mix into the reserved rue. Heat and stir until cheese is melted. Pour sauce over the top of the casserole spreading to covering the top. Arrange sliced tomatoes on top of the casserole. Cover with casserole lid. Place in oven and cook for 30 minutes until bubbly. Remove lid carefully and continue cooking 10 -15 minutes until browned on edges.
Remove from oven.
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