Gone Gluten Free: Hotdoggin it or: Yes, you can have all the bread you want...

We buy our Gluten Free Bread and
Buns in bulk, it comes to us
like this...

...As long as it's gluten free, of course.  All kidding aside, giving up bread is what most of us think of when we even entertain the idea of going gluten free.

And don't even start on pasta!  But, you can

Great pasta! Cooks easily and we
really don't notice any taste difference

have that too... It's all available in gluten free form, and although the choices are not, so-to-speak, what you've developed a PROGRAMMED taste for over the course of your life; those choices are getting better all the time; they're even more available as well!

The Fabulous Feathermaye and Yours Truly have found a lot of places that offer up gluten free product lines.  In fact, most of the Walmarts have a constantly growing section of GF products, everything from cookies to cake mixes and pasta, right down to snack crackers and breakfast bars.  All of it is pretty good, too.

Schar Sub Rolls

What one must get their pallet ready for is the difference between the regular, doughy, glutenous texture of bread and the not-so-doughy, typically

crumbly texture of most varieties of GF bread products.  

What we've discovered, and actually enjoy--quite frankly--

is that toasting your GF bread gives back that familiar texture, especially on sandwiches, burgers and hotdogs.

That's right, I said hotdogs!  Although, we steer away from the norm there as well.

 Instead of those cheap packages of dogs, usually ten to a pack--when those glutenous buns come by the eights, go figure--we like to grab the local sausage offering.

Now, you should understand, we live in Texas. Sausage out here is second only to football. Enough said?  Okay,

Bum Phillips Blue Ribbon...
R.I.P. Bum

I'll elaborate a bit then...

Go down the grocery aisle in a big Texas-sized supermarket and you'll notice they have more brands of sausage than you can keep up with.  No...I have not tried them all...yet.

Bum Phillips (R.I.P.) and Earl Campbell and Nolan Ryan and many other sports celebrities have their own brands of sausage, as well as dozens of smaller, usually ranch produced, offerings, not to mention all the Tex-Mex sorts that add in heat, peppers etc.

Who wants Oscar Meyer when Earl's links are gleaming up at you, just a few feet away?

Personally, I enjoy mine with spicy brown mustard, a little chili and cheese and some good ole sweet, Carolina-style slaw (out here they make it the same way, except they add in jalapenos and cilantro--damn good too!)

Now, we add all that into a toasted, gluten free bun and... Sorry y'all, I had to pause and wipe up the drool here.

Anyway, you get the idea, right?  

I'm here to testify: a person can give up glutenous bread and pasta without going into withdrawal pains--this really isn't heroin, after all.

Right now, as I write this blog, I have a pot of my famous spaghetti sauce going, loaded with all the good stuff (most of the good stuff IS GLUTEN FREE after all) and this pasta that I can guarantee you'll not be able to tell is gluten free.

It's easy to fix too!  Boil two minutes, put the

lid on, and let it stand for 16-18 minutes and presto: you're ready to chow down.

Feathermaye and I like to order most of the bread products on line; we are members with Amazon Prime as well as Vita-Cost and can not only save a few bucks buying it, but we get free shipping on just about all of it.

Coming in the next Gone Gluten Free:
Wait till you see what this stuff is
all about!  OMG!