my husband cannot tolerate gluten.
Within about 7-10 days of being gluten free, he noticed significant changes in his body. Massive improvements. We then went out on a 24-hour hide-from-the-children date where he cheated some, and we could not verify everything at every restaurant.
And he paid dearly.
So, that's that. Only took 42 years to figure it out. That has to be some kind of record.
Cooking for him is not an issue. We just go with different flour options, and enjoy all of the other GF stuff we already love. On that note, I took a favorite recipe we used to make back before we were more vegetarian, then altered to be vegetarian/vegan. Thought I would share.
It's my butchered version of God's Littlest Angels' Chicken Creole Sauce
I started a huge pot of whole grain rice (which needs to go a good 40 minutes)
Sauteed a diced onion, 6 minced garlic cloves, green bell pepper diced, red bell pepper diced in some water. When everything was nice and transluscent, I pulverized it all in the blender (Vita Mix) until it was super smooth. Put it back in the pan. Added a whole little can of tomato paste, 8 cups of water (yes, I meant to write 8 cups - I feed an army) and whisked it all together. Then I ran two regular sized cans of black beans through the blender, adding some of the water from the pan to speed up the blendage. Poured THAT in, followed by some thyme, parsley, crushed red pepper, and salt (all of that to taste). Put in on a simmer and let it bubble and cook down for a good half hour while the rice was also doing its thing.
So, it ended up being rice and a creole sauce, although painfully different from where it started.