I had a craving for turkey and tomato sandwiches. They're one of the things I miss most about the gluten-free diet. I haven't started learning to make bread out of other flours yet, so I took the easy way out and used tortillas. I cut a brown rice flour tortilla in half, layered it with turkey, tomato, and cheese. I even sneaked a little leftover bacon from my son's plate and crumbled it on the top. I ate it with a fork, but I have to say, it satisfied my need for a BLT. I could just as easily have made a wrap out of it. Since I was in a hurry, and since this tasted so good, I decided it was a victory.
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I've been working with brown rice flour making sawmill gravy. I have to say, I don't see a difference in taste. The only difference seems to be in the way I feel after dinner. I don't miss the bloating and fullness flour gravies used to leave behind. Use ground chuck and pound out on a flat pan in one to two inch spread seasoning with salt and pepper. Cut the hamburger into rectangular pieces. Round into patties and fry in a large skillet. Start onion rings in a separate skillet with a small amount of Sunflower oil. In the meantime, remove the finished meat patties, using the meat drippings to start the roux. Add two to three tablespoons of brown rice flour. Stir, adding salt and pepper. Add more flour to thicken and keep stirring. Add 1/4 cup cold coffee. Stir and let thicken. Serve hot. Pour over sautéed onions atop the finished patties. |
Author
Mother, writer, reformed culinary disaster, Andrea Mosier shortlisted for the Dundee International Book Award for Fire Eater and was a finalist for the Eric Hoffer Award for prose in 2014. "The Illuminated Man" will appear in the first edition of Serendipity. Her legendary potato salad recipe appears here on the June 5 entry. Archives
February 2019
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