Well, doing the gluten-free diet for two weeks did improve my allergy symptoms, despite my reservations. The Bisquick Gluten Free baking mix helped me through those weeks…I had lots of gluten-free pancakes for breakfast 
Daniel liked them too! Because of the rice flour base, it reminded me a little of bibingka, a native Filipino rice cake (yummy!).
It was a little pricey for this gluten-free newbie, but the coupon that Crazy Coupon Mommy posted helped (thanks!!). I just learned that she now has a Gluten Free giveaway on her website, so if you’re on a gluten-free diet, head on over and check out the fab prize pack, which includes a cast-iron Swedish Pancake Pan!
Oh, and I’m now on a limited wheat diet…which means I try not to eat pizza/pasta everyday! Those were the two things I missed the most. Good alternatives are Pad Thai (yum) and also I found these yummy rice crackers at Walmart, their own brand label called “World Table.” And what do you know, Cheetos and Fritos are gluten free!! So it’s not too bad
I was hosting playgroup the other day and needed to make some snacks. I had the Pillsbury Quickbread Blueberry mix, which I made, but I wanted something that I could eat, as my doctor wanted me to try being gluten-free for the next few weeks. Since I hadn’t gone gluten-free shopping yet, I had to make stuff from what was in our pantry.
I had a couple cans of tropical fruit salad, some condensed milk, but alas, no table cream for a true Filipino salad. While perusing the contents of my pantry, I noticed a box of Minute Tapioca which I had been meaning to use to make pie (obviously, I haven’t). Then, I noticed the packs of coconut milk powder that my mom sent over. This got me thinking….Hmmm….tapioca pudding+coconut milk powder=Yum! But would it work with fruit? Why not, they’re all tropical, yes?
It turned out great! Here’s the recipe if you’d like to try:
2 cans tropical fruit salad (14 oz), drained
1 recipe Minute Tapioca, prepared according to package directions (6 servings).
1 packet coconut milk powder
(150 g)
Add the coconut milk powder to the pudding after removing from heat. Mix well and cool. Stir in the fruit salad and refrigerate for at least 4 hours.
Makes about 5 servings.
