"A 10 minute vacation for the soul."
“I am thankful for a new day, to live, to love, to talk, to smile, to laugh, to walk, to dream, to share, to write, to hope, to pray, to praise God and to fulfill my purpose on earth.” — Lailah GiftyAkita
If you are a gluten free baker you are probably familiar with xanthan gum. Many believe this is a necessary ingredient in gluten free baking, but some people are sensitive to it and others prefer to avoid it for other reasons.
Xanthan gum is made by mixing fermented sugars with the Xanthomonas campestris bacterium. It has medical uses for lowering blood sugar and total cholesterol in people with diabetes, as a laxative and sometimes as a saliva substitute for people with dry mouth. Xanthan gum is also used to thicken and stabilize foods, toothpaste and medications. [Source: http://www.webmd.com%5D
I don’t use it in my gluten free baking. I have learned to use the properties of various gluten free flours to increase stability and produce a nice texture. Some flours such as brown rice and buckwheat work fine on their own. Blends with at least some starch in them (corn, tapioca, potato, arrowroot, etc.) also seem to do well. Adding flax seed meal to the flour may also help. By not using xanthan gum in gluten free recipes you will not necessarily avoid it entirely as zanthan gum is used in commercial products, including salad dressing and medications as well as some gluten free flour blends
To use xanthan gum or not is your choice. Do your research and be aware there are other options.
“Can you see the holiness in those things you take for granted–a paved road or a washing machine? If you concentrate on finding what is good in every situation, you will discover that your life will suddenly be filled with gratitude, a feeling that nurtures the soul.” — Rabbi Harold Kushner [Source: http://daringtolivefully.com/gratitude-quotes%5D
Who doesn’t love pumpkin pie? I know I do, but I also enjoy savory pumpkin dishes, like my Pumpkin Quinoa Pilaf with Bacon.
Pumpkin Quinoa Pilaf with Bacon
Ingredients:
6 strips turkey bacon diced check the label for gf turkey bacon — I use Jennie-O
1 Tablespoon olive oil
1 cup quinoa
2 cups water
2 cups pumpkin puree
¼ teaspoon ground nutmeg
¼ teaspoon lemon pepper
1/8 teaspoon cinnamon
Directions:
1. Brown turkey bacon.
2. Remove bacon from skillet and drain on paper towels. Reserve for later.
3. Add 1 Tablespoon oil to skillet. Add quinoa and cook, stirring until lightly browned.
4. Add water and bring to a boil.
5. Reduce heat to simmer. Cover and cook for about 10 minutes or until just a little liquid is left on the quinoa.
6. Add pumpkin, nutmeg, pepper and cinnamon.
7. Reserving 1 Tablespoon of bacon for garnish add rest of bacon to quinoa. Stir.
8. Return pan to stove, cover and allow remaining liquid to be absorbed.
9. Pour pilaf into serving dish and garnish with remaining bacon.
Serves 6.
Like this recipe? Find more of my holiday recipes in Have Yourself a Healthy Little Holiday available at Espirational Books.
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Thanksgiving Recipes: Gluten Free Recipe Fix
“Real life isn’t always going to be perfect or go our way, but the recurring acknowledgement of what is working in our lives can help us not only to survive but surmount our difficulties.” — Sarah Ban Breathnach [http://daringtolivefully.com/gratitude-quotes]
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