Lanchester.net ...musings of an old nerd

I've read a few articles and heard a podcast indicating everyone should stop eating gluten (wheat flour, barley flour, etc.), because our bodies weren't made to process it. I don't eat it because it's apparently a migraine trigger. I find I miss it a lot less than I thought I would, although avoiding it is a pain.

Every now and then you have a hankering for something, like biscuits and gravy, and those items just don't make an appearance on a standard gluten-free menu. But these gluten-free biscuits are good and easy to make. They look good, too.

And to top them off, just make Bill's Sausage Gravy, and modify the recipe thusly:

• Use your favorite gluten-free flour in place of regular flour (Sylvan Border Farm all-purpose GF flour, Bob's Red Mill all-purpose GF...).
• Use 16 oz of Jimmy Dean's regular sausage or Bob Evan's regular sausage (instead of the 12 oz maple sausage the recipe calls for).
• Toss in five dashes of Worcestershire sauce at the end for that extra special "something."
• As a shortcut, you may also modify the recipe to leave the sausage in the pan, and add the flour to the sausage, browning the flour in with the sausage before adding the milk. (Sounds bizarre, but it works fabulously!)

Yummy.