Melt about 1/4 cup bacon fat in a large pot (preferably aluminum). Add 2 or 3 popcorn kernels, and once they begin to pop, add about 1/4 cup more kernels to the pot. Cook, covered but stirring every minute, until the kernels begin to pop, then cover and continue to cook until the popping has slowed to 2 to 3 seconds between pops. Immediately dump the popcorn into a bowl and toss with generous handfuls of grated parmigiano-reggiano cheese and freshly ground black pepper. (x)
and re: this, let’s note that the gluten free/paleo trend is contributing to the demand for quinoa. Quinoa is promoted heavily as a replacement carb for people who eat gluten free because it contains a lot of nutrients that the cheaper GF carbs lack.
I could make cornbread stuffing, HOW did I forget that?
I want to make cranberry sauce but I don’t want to roast a turkey to put it on and bread stuffing would be horrifically expensive for me to make.
what else can I do with it? Does it go with cornbread or?
Trying to find gluten-free dessert recipes that don’t require me to spend $30-40 on tiny quantities of four different and expensive kinds of flour before I start is the #1 most frustrating part of having celiac disease, actually
I think there’s a few of you that might appreciate me reblogging this.
Purchasing GF bread sounds really expensive 0_0 I’ve been making my own from premade mixes but it’s still rather costly….I think when I move out I’m going to have to make it all by scratch. Have you done that? with all the weird sort of flours? :O
I can’t find any that’s cheaper than $6. Making it from premade mixes costs about the same for me plus it takes time, which I don’t have a whole lot of. Even better, the least costly GF bread is not exactly nutritious - it’s on par with white bread, really, so I try to get my carbs from less processed sources, mainly corn, rice, potatoes and oatmeal right now. And it doesn’t taste good for very long after you reheat it. So it’s a shitty option but for lunches on campus it’s all I’ve got.
I’ve done some gluten free baking from scratch, but I’m avoiding bread because I’m still fucking miffed that I learned how to bake white and wheat bread from scratch like TWO MONTHS before I found out I had celiac disease. That was a no-joke life goal of mine, and that’s probably the one thing I most resent having to give up, and I’m not really in the mood for weak imitations, you know?