I started some sourdough the other day and while I was waiting for it to percolate and do it’s thing for 3 days… I started looking for recipes to turn it into something “real”. I am thinking maybe some pancakes, or bread , or something.
If you have been gluten-free for more than about 2 hours, then you know the bread problem. Sure, there are some store bought options, but the real truth of it is that many of those options are just gross. Or they have too much sugar, or weird flour blends that I can’t have. What I want, is what I used to have: home baked, fresh sourdough bread. Really, is that too much to ask? Yeah, for gluten-free, it probably is.
Having to toss out a decades old sourdough starter when I realized it was full of poison (gluten) ..was like saying goodbye to a family member. So sad. It took me years to restart a new tub of sourdough. The first attempt was gross, and I moved on by just making other kinds of bread, buying some from the store freezer, and mostly doing without. But last week, I decided to try once more and I am so glad I did. I know what I did wrong last time.. and this attempt seems successful so far.
Real Bread. It’s yummy.
The Medina Ballroom is host to a legendary flea market every Sunday. We enjoy ALL of the various things about this event, (did I mention that it’s held EVERY Sunday?!) …including the meat raffle (yes, they raffle off meat), all of the vendors of antiques, various veggies that are available, fishing equipment and left overs from garage sales. It’s always different, and always the same.
The Hamel Lions Club sponsors it and provides some concessions at the food trailer.
(some info HERE)
The one thing that we LOVE about the food trailer is the $2 sloppy joes. Extremely satisfying on a cold and windy slightly rainy Sunday morning. But, alas, they not only serve it on a wheat bun, but the meat mix has wheat sauce. Can’t have that. Soooooooo, had to recreate that one.
We did. It’s delicious.
-Udi’s has the gluten-free hamburger bun thing down. Get some at Lund’s – they hide them in the freezer section.
Then make the meat mix to glop on top of your toasted hamburger bun. Really. It’s fantastic. I am not saying to make this at home and put it in your pocket on the way to the Ballroom, ya know, so that you can munch on it while you cruise around pricing beanie babies, or whatever, but let’s just say that I know it’s that delicious. In fact, I am munching on one right now as I type this. So yummy.
Medina Meat Mix (Gluten Free version of perfection)
Brown these together:
- 1 lb. of lean hamburger (I used Laura’s super lean)
- 1 onion- chopped
Mix these things together and add to the browned meat.
- 1 small can of tomato paste
- 1 cup of water
- 2 Tablespoons brown sugar
- 1 Tablespoon paprika
- 1 tsp salt
- 1 tsp potato starch
- 1/2 tsp cumin
- 1/4 tsp white pepper
- 1/4 tsp dry mustard
- 1/4 tsp garlic powder (although you can skip this and mince up real garlic with the onion, too)
While the meat and onions are doing their thing, I just mix all the rest of it in a bowl and then pour it over the meat. Continue to stir it for about three minutes or so and spoon the mixture over toasted buns.
Yeah, it’s a slow news day. Sorry.
Garlic, chicken and potatoes. Cubed. In a pan. Baked.
- 4 garlic pieces, minced
- 1 onion, sliced and diced
- 6 potatoes, peeled, cubed
- 5 chicken breasts, cubed
- 1 box of Pacific Cream of Chicken soup
- 1 C hemp or coconut milk, whatever is on the shelf
- 1 tsp poultry seasoning
- 1/4 tsp white pepper
Slice and dice and cube. Layer all the chunky stuff in a pan. Mix the soup and the milk and the seasonings and pour all of that over the top of the chunks and bits.
Bake at 375 for 30 minutes, covered and another 30 minutes, uncovered. This makes a total of one hour baking time if you are playing along with our home game.