This will be quick since I’m about to embark on taking two crabby preschoolers to the store. Wish. Me. Luck.
Back in August, and on my old blogspot blog of the same(ish) name, I started making a meal plan to end all meal plans. Now, mid February, and it’s still a work-in-progress. Recently (last week) it was put at a halt because of one sentence from my husband as he was nodding off, “If you really think gluten-free would help [child 2] then let me know what I need to do.” Child 2 is a hand-full and a half, but when I was checking for food allergies, removing the gluten calmed her down a ton. The problems were that I don’t know what I’m doing, I have a hard enough time making “normal” meal plans, the whole family has to be on-board, and its kinda expensive. But we’re going to try. If I have him backing me up…well, here’s for hoping I can get it to work.
After stressing and searching and all-around wanting to give up before I started, I was gratefully surprised that by substituting a few ingredients we can use the meal plan I’ve been working on for months already! And hey, I just ran out of flour – how perfect.
Omelets Bacon & Cornbread
Chicken Noodle Soup
I know. Its still a lot of bread. I’ll admit it, we’re addicted. We’re going to try these recipes:
Hopefully finding millet flour and sorghum flour in the boonies won’t be too difficult – there is that new grocery store on the outskirts. Then again, I could always drive to town. Sigh. Pray I find it here.
*Update: Grocery shopping was (mostly) successful. The store that said they had the millet and sorghum flours didn’t so I got an all-purpose gluten-free flour instead. We’ll see if it works. If not, they said they could special-order what I needed.