Last month, I taunted you with this Instagrammed pic of sweet potato croquettes.

They were loosely inspired by Whole Foods’ sweet potato patties, but so much better.

Source

But the recipe is just not turning out like I’d hoped. The flavor is amazing, but the croquettes don’t hold together very well. I’ve tried adding eggs and almond flour and frying rather than baking. So far, none of them have solved the problem.

Recipe invention is a frustrating process, with many “practice batches” and trips to the grocery store for just one more sweet potato. There was a time, and GFBF will vouch for me on this, that I would cry when my loaves of bread didn’t rise.

But truthfully, I learn more about cooking and baking from the recipes that go wrong than the ones that turn out perfectly on the first try. That’s how I figured out my favorite combination of gluten-free flours.

I want to nail down this recipe and share with you all, because the croquettes really do taste fabulous. But I had to take a break from the countless batches and eating leftover failed cakes (I hate wasting food!)

Have you had any recipes that just didn’t do what you wanted them to? Do you have any suggestions to bind together my crumbly croquettes?

Usually around these parts, I post pictures of my food on Wednesdays – this week is a special veggie-centric What I Ate Wednesday. I’ve been eating my veggies …

A veggie-heavy meal that GFBF made for me – pan seared chicken with broccoli and butter.

… but today I have something else on my mind.

I tend to use the phrases “I have Celiac” and “I am gluten-intolerant” pretty interchangeably. Technically, both are true. Celiac Disease is an autoimmune disorder, but the autoimmune response is triggered by an intolerance to gluten.

But you will never hear me say “I am allergic to gluten,” because that is not true.

I’ve been studying immune responses and allergies in my anatomy class, and now that I’ve learned a little bit about the differences, I’m glad that I make that clear.

Intolerances and allergies can have similar symptoms, and both lead to inflammation, but the processes are very different.

Allergies are characterized by a histamine response – histamine is a chemical released by our immune systems to clear our bodies of unwanted substances. In the case of food allergies, histamine is released in response to a specific protein. Histamine can be released in different parts of the body, which is why some people’s lips, tongues, and throats swell, but some people experience stomach pain and bloating (swelling).

Intolerances are different in that they are specific to the digestive system. You’ve probably heard of one called lactose intolerance, in which certain people’s bodies don’t have (or lose) the enzyme lactase, which digests lactose. Also unlike an allergy, an intolerance can be to any compound of a food, not just a protein – in the case of lactose intolerance, lactose is a sugar.

Another similarity between the two – they range from not-so sensitive to very sensitive. This is why some people with peanut allergies can eat a small Reese’s Peanut Butter Cup and deal with itchy skin for a couple of days, but some people carry EpiPens and don’t like to be in the same room with peanuts.

Gluten, because it is a protein, can be the culprit behind both food intolerances and food allergies.

The takeaway message from all this is food allergies and food intolerances are different conditions. Most of this information came from my anatomy textbook, but if you’re interested in learning more, here is a good article on WebMD about the differences.

Well, hello there! I know, I usually don’t go this long between blog posts – I try to post at least once over the weekend. But it was a crazy week at work and I had classes over the weekend. I didn’t have a chance to watch the Superbowl, much less blog.

It was still a great one. Here are a few things I learned …

Everything Deanna says is true

First she says Downton Abbey is fantastic. And it is.

Then she says her hummus is the best tasting hummus ever. And it is.

I seriously ate an entire batch on Saturday. My stomach did not appreciate that decision, but it was totally worth it. And don’t let the veggie crudites in the picture fool you – I ate most of it with tortilla chips.

Bean flour = Blech

So you figure someone who ate an entire batch of hummus in one sitting would like all things garbanzo bean, right? Wrong.

GFBF treated me to a gluten-free cupcake from Cupcake Royale on Friday night – they use garbanzo bean flour in their cupcakes, and it was only okay.

The frosting made up for it, though.

Do not brave the grocery store 30 minutes before the Superbowl starts

Especially if all you need is a single lime and a diet soda, and could wait 30 minutes and go later. The store will be a madhouse of people buying chips and beer and frozen pizza. Don’t go.

The big game is just an excuse for guacamole

I didn’t even watch, but I never miss an excuse to eat my weight in guacamole.

Whether you watched the game or not, I hope you had a great one, too!

Breakfast: Savory kabocha squash scone and two hard boiled eggs. An unpictured cup of coffee.

Snack: Maple almond butter, courtesy of a friendly elf who left some goodies on my desk for me last week (thanks, GFP!)

Lunch: chicken sausage, kabocha squash with coconut butter (don’t worry, it got all gooey and melty after I took my picture – yum) and a mugful of miso soup.

Another cup of coffee followed.

Dinner: leftover crockpot beef stew. About twice this much.

During class, one of my classmates brought me a small bag of Jelly Bellies – after 4 or 5 nights a week together for the past 5 months, she knows me too well – Jelly Bellies may as well be my kryptonite.

Any snacks that you just can’t say no to?

I think I’ve spent enough time complaining about restaurants who do not get gluten-free – for today, I’ve compiled a list of the ones who get it right. Obviously, this is only a drop in the bucket of gluten-free dining, but these are the restaurants that I go to again and again, where I know I can eat safely, and most importantly, that make delicious food.

Chain restaurants
Outback Steakhouse – They have a gluten-free menu. Some of their sides (steamed veggies, in particular) have seasoning that contains wheat – ask for them plain.

Claim Jumper – They have a gluten-free menu. I always get chicken quesadillas.

P.F. Changs – They have a gluten-free menu and use tamari in place of soy sauce.

Chipotle – All of their rice, beans, and meats are GF, and they will change their gloves that have been handling flour tortillas, if asked.

Seattle area favorites
The Matador – All their chicken and pork is GF (fish and beef are not), and they will use corn instead of flour tortillas. There are several locations in Seattle.

Blue C. Sushi – They have tamari (GF soy sauce) available upon request. They have several locations in and around Seattle.

Salty’s – This is easily my favorite restaurant – they’re excellent at accommodating GF diners, and have happily swapped sides (pasta for potatoes or veggies) for me.

Bangbar Thai – All their curries are GF.

Pailin Thai – All their curries are GF.

Mali Thai – All their curries are GF, as well as Pad Thai and Swimming Rama.

Senor Moose – They only use corn, never flour, tortillas. Some items have obvious gluten (toast or biscuits) but enchiladas and egg scrambles are safe.

And from my travels …

Portland, OR
Laughing Planet – Salads and mashed potato bowls are GF. They have a giant book of ingredients they will consult if you have food allergy concerns.

Pix Patisserie – Not really a restaurant, but they had amazing truffles, all GF.

Lincoln – Very knowledgeable about gluten. I had an expensive but memorable tuna dinner.

Victoria, B.C.
Bard and Banker Scottish Pub – They have a gluten-free menu, and offer GF beer and hard ciders.

Milestones – They have a gluten-free menu, as well as the best GF hamburger buns I’ve ever had.

Vista 18 – They have a gluten-free bread basket, a vegetarian lasagna with rice noodles, and are very knowledgeable about what of their menu items contain gluten.

What restaurant would be on your list? Any GF friendly spots that I missed?