Obviously I'm a slacker, or alternately, this is essentially a private recipe stash. In any case... I should rename the blog since sometime since Dec 26, we have added eggs back into E's diet and it has been fine! We have no idea what changed, but they don't give her eczema anymore. So for now, it's a strictly wheat-free blog, although tonight she accidentally ate a pile of wheat noodles, so I guess we'll see if she's grown out of that one, too.
I've made a couple of delicious treats lately. The first was polenta pizza. I haven't had much luck with wheat-free pizza crusts- they always turn out gummy, it seems. So instead, I made a deep dish "pizza" in a pie plate, using polenta as a crust. It was awesome! The first go-round, it was sloppy more like a casserole, but still delicious. But it made very solid leftover pizza! I cooked the polenta in the rice cooker, which is my other new favorite trick for both polenta/corn grits and oatmeal. I just look up the proportions of water to cereal in the Joy of Cooking (yes, every time). I think it's 3/4 C oatmeal and 1 C water, and 1 C corn grits and 4 1/2 C water, but you should look it up, too.
Then the other goodie- not for you eggless folks- was wheat-free palacintas (pa-la-cheen'-tuhs), which are the Hungarian equivalent of crepes. Normally you take some eggs and mix in enough flour till it feels right- I know, not useful instructions. I basically did that, but with Bob's Red Mill GF All-purpose flour and a little potato starch. You know how when you beat eggs, they sort of glop together and don't mix well? Well, you add enough flour until they stop doing that and feel like a thin pancake batter. It's about 1/4 C flour for 4 eggs, which made about 8 palacintas. I put peanut butter and banana inside, and then drizzled a chocolate sauce made from equal parts water, sugar, and cocoa powder over the top. It wasn't super-sweet, but it made E feel like it was really special.
