trial and error

i know i have been slow on the update side but i want everyone to know i have really been busy with work and if i needed to let something slip i figured a good long update in a few weeks would be better than a huge bag of oreos.

so here we go.

in my absence from blogging i have been actively experimenting with new food options and ingredients to see if I can find some solutions to some of the missing staples in our diet.

• kamut pasta: in looking for candida appropriate pasta alternatives i came across several types of kamut pasta options. kamut pasta in general tastes like whole wheat pasta and it does a pretty bad job of absorbing any sauce or cooking liquid you add for flavor. nate was not a huge fan and i think it's because kamut is a dense grain, very hearty and in turn 100% kamut pasta is also very dense and can turn mushy and flavorless very easily. i'm going to keep experimenting with different brands* and recipes. keep you posted.

• * i did find kamut-quinoa swirls which are half of each type of flour. these were generally much better that 100% kamut pasta (italian style anyway)

• kamut udon noodles: i know i just went on a mini rant about kamut pasta but i'm not going to lie these are actually delicious. they have perfect consistency and they stand up to boiling and stir frying very well.They absorb oils and sauce well and they can be used in broths as well as stir-fry's and asian noodle dishes and probably cold in salads although i've never tried. yay!

• quinoa linguine: to be totally honest before i give quinoa linguine a glowing review, the brand I have is 60% qunioa flour and 40% corn flour i just checked the nutrition facts online. i'm aware this is a small form of cheating but i can't stress how incredibly delicious this pasta is with and without sauce. it's very light and has a great bite to it. so if you're willing to cheat a little every once in a while this is much better tasting than 100% kamut pasta.

• yeast free bread: i discovered that the brand that makes my 100% kamut bread has several other options of yeast free bread. i just tried a flax, sunflower seed kamut bread that was very good. again i think this bread has a little wheat in it but the main flour is kamut. it's much larger and less dense than the other 100% kamut bread and much more practical. 

• quinoa flour: my last and most anticipated attempt was to try to make tortillas with quinoa flour. this was a colossally epic fail on my part. quinoa has no gluten in it so naturally the flour products don't have a great binding agent to give the tortillas elasticity. so after preparation and research online i gave it a try and everyone who posted a recipe online that said all you need is water, vegetable shortening and quinoa flour to make tortillas is an idiot. the balls of dough would just fall apart like clay in the pan and the tiny piece i managed to cook tasted terrible. i'm still working on this one.