So I know I haven’t written in a while. I haven’t really baked much in the past year or two, to be honest. Life kind of got in the way, and I didn’t feel like I had the time or the money to do much baking (excuses).
But I recently found out that I have Celiac’s Disease. Basically I’m one of those horrible people who now has to say “I can’t eat that, it contains gluten.” And no, I’m not one of those horrible people faking it. In fact, I LOVE gluten: beer, bread, pasta, pretzels, tortillas – those are just some of my favorite foods. And I’m actively seeking alternatives.
So now that you have my long woe-is-me backstory, I can jump in. I’ve recently had much more ambition to bake/cook in general because I have zero ambition to pay $100 each week for gluten free stuff. Instead, I went to WinCo and stocked up on some gluten free flours from their bins: brown and white rice flour, potato flour, and tapioca flour.
For Christmas, my amazing fiancee got me a pasta maker, which I know had selfish motives, but I couldn’t have been more excited to get started making my own pastas. I found this awesome gluten free pasta recipe online, and last week I made fettuccine alfredo that tasted like we got it from a restaurant. I was so proud!
I found the recipe with the least ingredients – link below. The recipe takes about 10 minutes to put together. The longest part is running it through the pasta maker to make it thin enough. I learned that I need to make it VERY thin because it expands while cooking. After thinning it out, I ran it through the fettuccine setting and tossed it in boiling water for about 7 minutes.
While the pasta was cooking, I made the sauce. I put about 2 tablespoons of butter and 2 cloves of garlic (I buy the frozen Trader Joe’s garlic) in a sauce pan on medium heat. I let the garlic melt while I chopped up about a cup of cherry tomatoes. I tossed those in the pan and let everything cook for about 3 minutes. Then I added a pint of heavy cream and mixed everything up. I let it cook for another 3 minutes and added half a cup of parmesan and half a cup of shredded mozzarella. Then I added oregano, salt, pepper, and basil to taste. I am my own worst critic, but this pasta was something I was truly proud of.
Moral of my story: eating gluten free doesn’t have to be boring or expensive. Using some alternatives, you can convert some of your favorite recipes.