Welcome back to Gluten-Free Monday! As usual, please link anything related to living gluten free--including recipes, great deals on gluten-free products, inspiration and stories. Please link back to this post.
We're into our third week of eating gluten free. So far we've had only two breakdowns--one Boo's (she finally shed a few tears over missing some of her favorite treats), and one mine (I made the mistake of attending a gluten-free seminar at a health food store. I would recommend getting your advice from a nutritionist instead!)
The first thing I had to do to switch to cooking gluten free was change my kitchen. Since I'm not ready to eliminate gluten for the entire family, I needed to create a place where gluten-filled foods could be prepared, and a place to prepare gluten-free foods without fear of contamination.
Here's what it looks like now, and here are the changes I had to make to get there!
This cupboard is above the gluten zone, and it really needed some TLC anyway. The spices were spread over a huge area and difficult to find, and stuff was tossed in and tucked in all over. In the new cupboard, there is a spot for all of the gluten-contaminated stuff used for making lunches, and the spices are all in one small area. Rearranging the small shoe boxes underneath the riser and using a larger box on top was the key. Honestly, in going through all of my cupboards, this cupboard now fits about 50% more than it used to, and I now have other cupboards with space to spare. It pays to go through things once in a while! I know that I eventually need to get rid of all of my Walmart spices--since they are not guaranteed gluten free. For now (and since Boo has not symptoms), I'll stick to replacing as I go.
I moved the flour (which is now in a container in the freezer), toaster, mixer, and blender to the Gluten Prep Zone. I'm frustrated that I can't use my kitchen aid for my non-gluten stuff, but I know it has flour all over inside the gears and things. I think I'd have to take it apart somehow and clean it. Otherwise, I feel like it rains gluten into everything as it mixes. I have a new toaster and waffle maker that are "no gluten allowed!" The gluten-free snacks, and unopened flours and pasta go in the Gluten-Free Zone.
It's hard to get used to, but I think prepping in two different areas will help me be aware of when I might have gluten on my hands or utensils, and keep me from accidentally getting it into the gluten-free stuff. I'm cooking gluten-free for dinner, but breakfast and lunch are still mixed. I'm sure I'll eventually go gluten-free completely, but for now, this is working.
Now, if only I could figure out what to do about the fridge and freezer! I just realized this morning that Boo sits between her sisters at the counter for breakfast. She's surrounded by Cheerios on both sides. I should probably change that!
Now it's your turn. Please link up your gluten-free ideas! Next week, I'll begin sharing recipes. I already have a few lined up. (I'll be linking up all the recipes I try this week for dinner.)