All of a sudden i actually need to know what the heck Xanthan gum is. ( A great replacement for gluten)
Not to mention the fact that you need to stock way more flours than we would have before,
In my cupboard at this very minute.
Crazy i know, we even needed a new pantry organisation system and heaps more jars to keep it all.
I have even been experimenting with my own pancake mixes, the kids aren't complaining at all. In fact I am getting good feedback. I don't mind the buckwheat box type but as a keen cook and a person that never bought packet cake, pastry etc before I'd rather steer clear of them.
In my hunt through heath food stores, I have discovered that these new found ingredients are not that cheap and nor are they in quantities I want, I used to buy 10 or 15 kgs of flour for goodness sakes.
So I have found that my local dried food and nuts store NSM has an incredible selection of bulk ingredients and yes they had all of the above at way cheaper prices.
Also the Asian supermarkets are great for tapioca pearls, rice vermicelli and rice paper, all in larger packs than the supermarket. I have a rice paper eating machine at home now, so I need the 30 pack thank you.
I have absolutly been loving finding an alternative to oats. See I liked oats, as an ingredient I made my own mueslis, bars, crumbles, etc, We even had a 5 Kg bag of beautiful organic oats that we swapped with our neigbour. But oats as a porridge, I have never really been a fan.I always felt like i was missing something, not quite getting what was so good about it. I guess we were always eating it too late, It would set up or I couldn't summon the kids to the table fast enough they'd come in dribs and drabs and the porridge would just go all blahhh.
I have now made rice flakes into porridge
and my new favorite is quinoa flakes as a porridge.
Both of these maintain a creamy lovely texture and don't set up quite like oats, I love that it's what I wanted out of oats.
Even my son who never liked porridge oats is just loving the rice porridge.
As you may have read in my last post Circe ( the recently very ill one, or Coeliac Circe) is not yet back on the conventional breakfast bandwagon. No she is still getting the night before leftovers, but that's ok I am rolling with it, she's eating that's all I care about.
I am also using Physillium Husks to boost our fibre and LSA.
We are eating more nuts and seeds, even more than we did before. Phoenix is eating pepitas, sunflower seeds cashews and almonds for goodness sakes, I always wished he would and now that our snacks are a little more limited he is trying new things.
This was this morning's breakfast for my high schooler, and I.
Quinoa porridge made with skim milk, drizzled with honey sprinkled with physillium husks, LSA and some poached Bartlet pears, eaten outdoors before the sun even peeked over my fig tree and the heat of the day set in and all the other children were all still tucked in their beds. Now that's bliss.