No First Try Friday post last week, due to vacation. My husband and I took a trip to Alaska, while my parents graciously watched the kids for us. I felt perfectly safe doing this, because my parents have always been supportive of having food on the table that Joseph can eat whenever we visit.
However, it was interesting to see my mom working through some of the same kitchen disasters that we’ve had in our house as we adjusted to cooking gluten-free.
First off, corn tortillas are so dang fragile. If you use them straight out of the package, they have a tendancy to break as you roll them up. I’ve learned to get around this by warming them in the microwave wrapped in wet paper towel, and then working very quickly so they stay pliant. I showed this to mom, and her second attempt at Joseph-safe enchiladas turned out much better.
Second, gluten-free spaghetti can be tricky. I like using Tinkyada spaghetti, so that’s what I told my mom to buy for Joseph. I forgot to tell her that it usually takes longer to cook than regular spaghetti, so his was still crunchy when everyone else’s spaghetti was done. However, at home, my husband doesn’t like Tinkyada, because it can be slimy, and if you rinse it, it gets cold. So, I’ve been cooking with corn-quinoa pasta more lately. It has a more pleasant texture, but it is so hard to keep the noodles from sticking together. I’ve found moderate success in cooking it with an abundance of water, and adding a few drops of oil to the water.
Do you have any tips with these foods? Or do you have any recent kitchen tales to tell?