Gone Gluten Free: Making sure your guests don't panic cause they're eating some gluten free stuff...

We had our good friend Lu drop by for a couple of nights.   She's in the loop with the fact that

Glutens up in the HOUSE!

we've gone gluten free.  But, she wasn't sure what that might entail for her gastronomically speaking, while she spent some time visiting.



Quickly, she found that we were not eating things with 
strange names, that in fact: most gluten free food is as common as table salt.  It's merely food without wheat, or barley, prepared, hopefully, in a facility that does not cross contaminate the two.

So last night, Feathermaye whipped up a Gluten Free, Asian inpired, cajun-like (sorta Jambalaya) dish; she assembled Rice with stir-fry veggies...

Then pulled out the proteins: A fantastic south texas Sausage made by the good folks way down yonder in Houston, known as Holmes, Pecan Smoked All Beef Sausage.  

We've speculated that the good folks at Holmes have hired on a recent AGGIE grad who came up with the brilliant idea that since sausage has no wheat or barley added (at least not in this sausage) it would be a good marketing scheme to add a little label to that effect: Look y'all!  We're Gluten Free!

Keeping with a Cajun-Asian theme, Feathermaye then added some fajita chicken from another supplier of good, wholesome, Gluten Free food: John Soules. 

We showed our guest how it was best to assemble it all

together, and offered up some Gluten Free condiments if she was so inclined: I love that I can chow down on food with Louisiana Hot Sauce,  Wasabi paste, or even Chinese Hot Mustard, without fear of gastric repercussions.

It seems like we watch a lot of the Food Channel show: CHOPPED.  Not long after we had finished with the main course, it was time to make the desert!  

This is one of our new favorites: Feathermaye's Pudding Cake (converted from a glutenous original recipe).  I made this one under her guidance and instruction...

Step One: Gluten Free Cake mix (Betty Crocker shown

Mix with an electric mixer 

here, but we also enjoy Hodgson's Mills, which is an exclusive Gluten Free manufacturer).  You'll also need: 4 eggs, a quarter cup of oil (we use sesame in this one, but olive and others work fine as well), plus a box of Jello Instant Pudding mix (banana cream) along with a cup of Rice Milk.  

Oven preheated, of course

Feathermaye likes to use a coconut oil based cooking spray, which she applied to our round, 9 inch glass pie dish.  

Bake at 350 for 45-50 minutes until a

Easy frost has no gluten!

knife blade comes out clean, or it looks like this:

And yes, that is a can of Easy Frost sitting just beyond the cake.  Here, I'm just waiting for it to cool down a little.

 On goes the frosting, just shoot some spirals around it, starting from the middle, and let it melt down, sorta glazed doughnut style, until it covers the whole cake.  

I popped it in the freezer for about twenty minutes to harden the glaze before the girls finally demanded to be served!  Warning: Do Not Be Surprised if one of these doesn't make it through the night!

More recipes about going gluten free to come...