The other day I Tweeted:
I am very happy to report that daily carbs in taters, rice, corn tortillas have completely reversed hypo cold hands/feet I’ve had for years.
Confirmed, because fall is here and for the first time in years, I have nice, toasty hands & feet. What role Resistant Starch plays, I don’t know. Probably both regular and resistant starches contribute. And it’s not like I’m going crazy, either. I haven’t really run numbers but I’m probably usually in the 100-150g per day of carbs, mostly from starches.
One small portion of that is Udi’s Gluten Free White Bread—which, incidentally, is predominantly potato and tapioca starch—at a WHOPPING 11g per slice. I don’t even bother with other brands and it’s not a staple. Bea and I have gone through exactly five 12 oz loaves in 2 months! I previously blogged about trying some of the new gluten free products, here. I should emphasize that I don’t really know what it is about wheat that makes me bloated, feeling awful and usually sporting heartburn. I don’t know it’s the gluten, or some other property of wheat. All I know is that with this product—just like corn tortillas—I feel just fine. Often energized, even.
Here’s some of the ways, Comfort Food Edition
Chipped Creamed Beef on Toast. Most of the recipes are essentially the same. Make a roux with butter & gluten free flour, introduce your protein, add your milk, and reduce to creaminess. Add spices & herbs as desired (you will probably find that less is more).
Gonna get flak for this I know it, but for chipped beef, I prefer the product upon which the recipe is based: canned dried beef. Hormel works. Ingredients: Beef, Salt, Sugar, Sodium Erythorbate, Sodium Nitrite. But you have to rinse it thoroughly or you’ll ruin your dish, so, far less salt at least. Generally, I try to go by the size of an ingredient list and what the first few are. I like short lists. This product is gluten free as well.
All the following photos can be clicked to open the higher resolution versions.
So, basically you’re talking mostly potato and tapioca starch, beef, and [whole!] milk. One note though. Gluten free flour does not thicken as well as AP flour, so once I introduce the milk, I sprinkle potato starch (it won’t clump, because the milk is still cold) with really aids in getting you a nice creamy sauce, not paste like so many do.
Also, to me, the pinch of cayenne is absolutely essential.
OK, so once you’ve got this basic roux, milk sauce reduction down, just use different things.
Plop an egg or two on, and it’s and it’s basically a gluten free “biscuits” and gravy without having to fuss with baking gluten free biscuits. The toast works wonderfully.
In this case, I sautéed some shallots in the butter first. I also added sage, savory and marjoram a bit at a time, tasting as I went.
I have been the leftover king, lately, getting tired of tossing stuff.
For an extra Resistant Starch kick, use parboiled rice that has both higher nutrition, as well as a far greater RS content. Plus, if you cook it in chicken stock rather than water, you’re upping the available nutrition even more.
Turning the emphasis to the gluten free bread, how long since you had one of these?
The other day I was over picking running an errand, hadn’t eaten and it was getting to be 1pm with hunger setting in. Decided on a burger at The Counter.
I’d only been there twice before, in the few years it’s been around, but I always feel so crap afterward that it’s a rare thing. Well, guess what? You could not tell the difference with that bun, except when it’s all over. Pass on the fries, so just a gluten free burger, an iced tea, and see how decent you can fee afterwards.
OK, get you some comfort now & then. Not intended to replace roasts and steaks and chops and seafoods and salads, but it’s there when you need it.