Day 38 - Sweet Tooth, sweet tooth, go away

I read once that sugar can cause a bodily response that is almost like a drug reaction in the way it becomes addictive to some people.  I think it is similar to the idea behind people having a genetic predisposition toward being overweight.

Now that I've lost half my readers to jargon, I just want to say: Bubbles!

Yeah, back to sugar...

Me: So hungry...
Tummy: You got pudding for the kid yesterday...
Me: No, that's for youngest, not us.
Tummy: Oh come on, one is no big deal.  You got the gluten-free kind!
Me: But...
Tummy: Oh please, you deserve it!
Me: But....*pulls a spoon out of the drawer*
Tummy: That's right...now get that one....doesn't it taste gooooood?
Me: Nomnomnom
Tummy: You know, there is a whole box of pudding in the fridge...

Yeah, I had a cup of pudding.  It was low-fat and gluten-free and I'm ignoring Tummy's urges that I go have another.  I feel like I fight off Tummy on a daily basis and it seems to win more often than me.

On a different note, Panera Bread is going to start selling Oatmeal!  It is ridiculous how excited I am by this.  Yes, there is a chance it will not be completely gluten-free, but it will definitely be better for me than their other carb-laden breakfast items!  Oh the joys of oatmeal made by someone other than me!  It isn't as much of a treat if you have to make it yourself, you know.

I'm also going to try a recipe for gluten-free flatbread.  Now and then I just want something bready for egg salad or PB&J, so I decided this might be my best bet.  I don't have to worry about deflating the dough just by looking at it because its already flat!

Bread dough in a house down the street deflates because I'm within walking distance....

If anyone wants to try it with me, here is the recipe:

Gluten Free Flatbread Recipe

1 c. brown rice flour
1/2 c. corn starch
2 Tbsp. sugar
2 tsp. xanthan gum
1/8 tsp. baking soda
1/2 tsp. salt

3/4 c. water
1 tsp cider vinegar
2 Tbsp. canola
2 eggs (or flax eggs)

1. Mix all dry ingredients in medium size bowl.
2. Add wet ingredients and mix thoroughly.
3. Grease two 8 in. square baking pans and dust with brown rice flour.
4. Spread half of batter evenly into each pan. Use the back of a wet spoon if the dough is sticky.
5. Bake at 350 degrees F for approximately 15 minutes, or until bread pulls away from the sides of the pans.

Substitution Notes: Tapioca starch or potato starch can be substituted for the corn starch. Flax eggs are 1 Tbsp ground flax seed + 3 Tbsp. water. I haven’t tried egg replacer since I generally have flax seed on hand.