Thursday, August 26, 2010
Mystery Diagnosis
On Tuesday night, Mystery Diagnosis aired an episode about HS in which a former college football standout suffered 16 years with HS before getting a diagnosis. If you want to watch the episode, you can view it here. The title of the episode (number 16) is "The Man Covered in Boils". If it isn't available for viewing yet, it will be soon.
Sunday, August 8, 2010
Great Quote
I got this quote from a childhood friend today, and I thought it too great not to share. I hope you all enjoy it as much as I do.
"Give others a piece of your heart, not a piece of your mind."
~ author unknown
"Give others a piece of your heart, not a piece of your mind."
~ author unknown
Flour Tortilla Recipe
Gluten Free Flour Tortillas
(makes 8 tortillas that are gluten free and casein free)
2 c. Gluten Free All-Purpose Flour Mix
1 1/2 tsp. xanthan gum
2 tsp. sugar
1 tsp. salt
1 c. warm water
1. Add the dry ingredients to a large mixing bowl and mix the ingredients thoroughly. (I do this with my hand)
2. Add the cup of warm water to the bowl and mix the dry goods into the water with your hand. Just squish it all up until all of the dry ingredients are no longer dry. And then keep mixing a minute longer because it’s fun and we should all be pretend we’re kids once in a blue moon. =)
3. Separate the dough into 8 pieces and roll each piece into a ball. Place all but one of the dough balls back into the bowl and cover with plastic wrap until you’re ready to work with them.
4. Sprinkle a clean, flat surface with a bit of rice flour and then roll you dough ball into a roughly circular shape. Get is as thin as possible. (If you need some practice on rolling out dough, check back here Friday for a tortilla rolling tutorial)
5. Throw the tortilla onto a hot griddle (I use a cast iron griddle on medium heat with just a smidge of shortening or oil) and let it cook approximately 1 minute – or until it has started puffing up and the bottom side is developing those lovely brown spots. Flip the tortilla and cook the other side until is toasty as well.
6. Slide the cooked tortilla onto a waiting plate and repeat from step 4 until you’ve cooked all 8 tortillas. I generally roll one tortilla out while another is cooking, so that there’s is always a tortilla on the gridle.
Cook’s Notes: If you’re allergic to soy, I have substituted Fava/Garbanzo flour for the soy flour with success. If you’re allergic to corn, try tapioca starch instead of the corn starch and almond meal instead of the masa harina.
***My notes: I used Sweet Rice Flour to roll them out & keep them from getting too sticky. It worked perfectly. I also found that you don't need to use very much oil at all. I used butter, because I rarely use it in anything, and even 1/5 - 1/4 of a pad, was too much. It added flavor, but according to my housekeeper, you don't even need it as long as you use enough flour while rolling them out.
THESE THINGS ARE ABSOLUTELY DELICIOUS!!!! My housekeeper, who's from Mexico, even loved them. She was so surprised that there was no oil, and asked for the recipe immediately. I really can't tell you how great they are. I'll never have to forego breakfast tacos again. I'm even taking the "fixins" with me to Houston as we go to my aunt's funeral tomorrow...just in case.
(makes 8 tortillas that are gluten free and casein free)
2 c. Gluten Free All-Purpose Flour Mix
1 1/2 tsp. xanthan gum
2 tsp. sugar
1 tsp. salt
1 c. warm water
1. Add the dry ingredients to a large mixing bowl and mix the ingredients thoroughly. (I do this with my hand)
2. Add the cup of warm water to the bowl and mix the dry goods into the water with your hand. Just squish it all up until all of the dry ingredients are no longer dry. And then keep mixing a minute longer because it’s fun and we should all be pretend we’re kids once in a blue moon. =)
3. Separate the dough into 8 pieces and roll each piece into a ball. Place all but one of the dough balls back into the bowl and cover with plastic wrap until you’re ready to work with them.
4. Sprinkle a clean, flat surface with a bit of rice flour and then roll you dough ball into a roughly circular shape. Get is as thin as possible. (If you need some practice on rolling out dough, check back here Friday for a tortilla rolling tutorial)
5. Throw the tortilla onto a hot griddle (I use a cast iron griddle on medium heat with just a smidge of shortening or oil) and let it cook approximately 1 minute – or until it has started puffing up and the bottom side is developing those lovely brown spots. Flip the tortilla and cook the other side until is toasty as well.
6. Slide the cooked tortilla onto a waiting plate and repeat from step 4 until you’ve cooked all 8 tortillas. I generally roll one tortilla out while another is cooking, so that there’s is always a tortilla on the gridle.
Cook’s Notes: If you’re allergic to soy, I have substituted Fava/Garbanzo flour for the soy flour with success. If you’re allergic to corn, try tapioca starch instead of the corn starch and almond meal instead of the masa harina.
***My notes: I used Sweet Rice Flour to roll them out & keep them from getting too sticky. It worked perfectly. I also found that you don't need to use very much oil at all. I used butter, because I rarely use it in anything, and even 1/5 - 1/4 of a pad, was too much. It added flavor, but according to my housekeeper, you don't even need it as long as you use enough flour while rolling them out.
THESE THINGS ARE ABSOLUTELY DELICIOUS!!!! My housekeeper, who's from Mexico, even loved them. She was so surprised that there was no oil, and asked for the recipe immediately. I really can't tell you how great they are. I'll never have to forego breakfast tacos again. I'm even taking the "fixins" with me to Houston as we go to my aunt's funeral tomorrow...just in case.
Flour Tortillas
I have found a flour tortilla recipe that has rave reviews & I couldn't be happier!!! This girl from Texas is dying without Mexican food. I have yet to try them, because xanthum gum is so darn expensive, but I'm hoping to be able to pick some up today. Once I do that, and if I like it, I'll post the recipe and where I found it. :)
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