We started gluten free on Saturday. 3 days down, and I haven’t run screaming for the bread drawer or broken down and run for Dunkies. Saturday was hard, and I was hungry. Sunday was tough, and I was hungry. Today was…less tough.
I’ve been focusing on simple foods: Slow Cooker chicken provencale (using chicken thighs instead of breasts, because I find they work better in the slow cooker). Beef stir fry with gluten free soy sauce, using plenty of fresh veggies. The stir fry also made 4 days of lunches, which is very useful given we don’t have the quick peanut butter sandwich fallback.
Tonight I tried philly cheesesteak stuffed peppers for dinner. Other than needing to pre-boil the peppers next time (which some people noted in the comments), they were pretty good. An undefineable something was missing, it may just have needed a bit more salt, not sure.
For dessert, I made good old fashioned from-scratch brownies from the recipe I’ve always used, substituting King Arthur Gluten Free Multi-Purpose Flour. Result: Not bad at all! A bit grainier than usual, not droolicious I-must-have-seconds like my usual brownies, but overall still quite tasty. I figured this would be a good starter to test, because brownies use less flour than some other baked goods.
So far, I have to say this isn’t as arduous as I figured it would be. Hopefully all the good planning I did keeps it that way.