I have made Taco Salad a few times in the past 7 weeks. I am trying not to make it too often, so I don't get tired of it. I make slow cooker taco meat AND crockpot refried beans. I put chopped lettuce on a plate, spoon on some taco meat and beans, then add some cheese and maybe a bit of ranch dressing and eat with tortilla chips. It is SO comforting and I seriously don't feel like I am missing anything in this fabulous gluten-free meal. Yum.
Otherwise, things are going well. I have boxed up some gluten food items to give away: white flour, panko bread crumbs, italian bread crumbs, and some cracked wheat. When I first began eating GF, I didn't want to get rid of my gluten foods. Maybe I thought it would be good to have them in case I wanted to eat something with white flour...I don't know. But now I have 7 weeks of experience and I feel confident giving them away.
I am on the search for an all purpose gluten free flour that I like best. So far I have tried:
Jules Gluten-free flour
I am thinking of trying better batter, C4C gluten free flour, and Maninis. I hope to find something that works really well. I made a Jules cookie mix yesterday and it was awful. I had one bite and that was it. Grainy texture. ::shudder::