Welcome to Ingredients We Choose
I am allergic to gluten (which is now thought to be in all grain). After challenging myself to go truly 100% gluten free, I have discovered that I am so sensitive I have to make sure there is absolutely no gluten cross contamination on even the most minute level (except rice). This currently means cooking every single meal in my own home and from scratch. But I’ve come to realize it can be a great opportunity to be forced to slow down and think clearly what am I going to choose as my life?
Stay tuned for delicious gluten free recipes, tips on dealing with food allergies, and general musings on life and the struggle to choose the ingredients of my life more carefully.
I love researching fancy new gluten free recipes and the latest Internet food blog trends, but lets face it, the vast majority of meals need to be fast and easy. I have a full time job, a family, and I try to have a bit of a social life. I don’t have time to make fancy gluten free meals, and I am too sensitive for most processed convenience foods (and they make me tired).
I need easy food but I still want tasty food. Enter the Gluten Free Pizza Toast!
Take some gluten free bread. Toast first if you want it firmer, don’t if you prefer soft. Top with simple tomato sauce. You can use store bought, homemade, or quickly whip up a batch of delicious Fresh Pizza Sauce (it literally takes two minutes).
Add mozzarella cheese, or other/fake cheese of your choice. Then add toppings, like olives, mushrooms, onions, gluten free pepperoni, etc. Even cashews or jalapenos! Then sprinkle a bit more cheese, and some parmesan cheese to give it that pizza parlor flavor!
If you are REALLY short on time, put a bowl over it all and microwave for a couple minutes. Otherwise, pop in the oven under the broiler and broil on low until done.
Easy. Fast. Gluten free.
This pizza sauce takes just two minutes to whip up. It is based off America’s Test Kitchen recipe. You can adjust the seasonings to your taste.
For the tomatoes, it is best to use organic. Tomatoes are the main flavor so they need to be of excellent flavor. Make sure to read the label and get tomatoes with no seasoning or flavorings added. I like CostCo’s organic diced tomatoes. I have never had any problems with them.
If you have a strong blender like a Vitamix, you don’t need to peel the garlic. If you don’t, use the flat side of a chefs knife to crush the garlic to easily remove the peel. Toss the garlic into the blender.
For the red wine vinegar and olive oil, because this is such a simple recipe the better quality you use the better the sauce will taste. Organic is usually the best tasting in my opinion.
1 – 14 oz can diced tomatoes (no seasonings, organic is best), drained
1 teaspoon dried oregano
1 1/4 teaspoon kosher salt
1/8 – 1/4 teaspoon fresh cracked black pepper
2 medium garlic cloves
1/2 teaspoon red wine vinegar
1/2 Tablespoon olive oil
Toss all into a blender and blend on high.
Use to make pizza.
There are so many fancy gluten free recipes and processed food, but most gluten free eat is simple. Or at least it should be. Who has time to do fancy cooking everyday? But convenience foods are highly processed and tend to make people tired or otherwise not feel good.
My simple gluten free breakfast:
Ham with no additives from Costco, sliced and pan fried with a little oil. Two fried eggs with a little ketchup and hot sauce (I have never had a problem with Heinz, and I buy a gluten free siracha sauce from a local gluten free store). Two toasted slices of homemade gluten free bread (easy to make, or use a store bought).
Total time, less than 10 minutes.
Best Buttermilk Pancakes
175 grams gluten free flour (like rice, oat, millet, etc)
75 grams gluten free starch (like potato, tapioca, corn, etc)
(or if using a mix, just use 250 grams total)
1/4 cup chia seeds, ground
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 TBSP dark brown sugar
2 eggs, beaten
1-2 cups buttermilk
4 TBSP unsalted butter, melted
Notes / Directions
Whisk together dry ingredients. Add wet ingredients to dry, only starting with 1 cup of buttermilk and adding until you have the consistency you like.
If you don’t have buttermilk, put 1 TBSP of lemon juice in a one cup measure, then add milk to the top. Let stand 5 minutes.
Even though I am a social worker, I have a very scientific turn of mind. I was a chemistry major, before my passion for social justice was caught by a Women’s Studies class. I love finding out how things work. That is what I love about Dr. Osborne’s videos about gluten. He explains the how.
This video is on how there are three different mechanisms by which gluten intolerance can lead to vitamin b12 deficiency, aka depression, muscle/nerve pain, fatigue, anemia (red and white blood cell deficiencies), auto immune disorder and more.
Watch Dr. Osborne’s video
(oh and ignore the infomercially bits on the page. they aren’t in the video!)