So I did as I was told and I continued to feel better. That was until I went out to eat with some co-workers. Without even thinking about it I had bean dip with my tortilla chips... I mean really corn chips... beans..cheese... sounded good to me... 5 chips later my stomach was cramping and I feared I would be running to the restroom in a matter moments. So I stopped snacking on chips and specifically order a gluten free meal... surprisingly the refried beans were no where to be found on my plate... why, well it turns out this place uses a cheese sauce that has flour in it. DUH!
So tonight when I was craving sweet and sour pork, which I have wanted since I was told no more gluten, my husband suggest I look for a gluten free recipe. Thank goodness for the internet. So after tracking a recipe down and going to the grocery store we made dinner.
After making the sauce. We fried up some pork, sauteed some veggies, mixed it all together and had ourselves a delicious take in dinner.
Believe it or not it was quite yummy. Better than some Chinese restaurants than I have tried and the best part is I didn't get sick. Amazing right!
I thought I would share the recipes. That is just case anyone else out there in the same boat as me and thinks this looks yummy.
Gluten-Free Sweet and Sour Sauce Adapted from Lucky Sweet and Sour Sauce Food.com Lorac
1/4 cup ketchup1/4 cup brown sugar1/4 cup rice wine vinegar1 tablespoon gluten free soy sauce
1 1/2 tablespoons cornstarch1 cup pineapple juice (from a can of pineapple chunks) 2 teaspoons oil
drop of red food coloring gel (just a little goes a long way) optional
Mix cornstarch and pineapple juice together. Put some the oil in a sauce pan. Add the first four ingredients. Mix until combined and sugar is melted. Add pineapple juice mixture and bring to a boil. Stir frequently until thickened. Added optional red food coloring if you are going for the take out look.
Gluten-Free Sweet and Sour Pork
Fried Pork adapted from Snap, Sizzle, Cook
1 - 2 lbs pork shoulder trimmed of fat and cut into cubes
1 -2 cups of Bob's Red Mill GF all purpose baking flour (the only one I have tried so far)
1/2 - 1 cup of sparkling mineral water
2 sliced carrots
1 chopped green bell pepper
1 chopped white onion
1 can of pineapple chunks (drained)
Enough oil for frying + 2 teaspoons for sauteing
Heat up a pan with oil for frying. The oil should be a couple inches deep. In a bowl mix the GF flour with the sparking mineral water to make a batter... a bit looser than pancake batter - not to thick or too thin (you can tell when you fry the pork how your batter is doing... you want it to puff up a bit and not fall off the pork when you take it out of the oil). Dip the pork cubes in the batter, let excess batter drip back into the batter bowl and then careful place in oil to fry. appx 2-4 minutes but it could be longer mattering how big your chucks are and how hot you get your oil. Do small batches of the pork so your oil doesn't cool to much. Make sure to give the oil time to heat back up between batches. Cook until golden brown and pork is no longer pink (check a couple pieces by cutting your fried pork until you get the hang of it) Cool/drain on paper towels. Continue until all the pork is cooked. I had extra batter left over when I was done with my batch. If your batch doesn't seem to be enough add flour and sparking water to make enough for all your pork.
Meanwhile, steam your carrots (I used the microwave, but use your favorite method). The saute the onion and bell pepper in the 2 tsp of oil. Add the pineapple and carrots. Cook until everything is slightly tender.
To finish off place everything in a bowl and carefully toss to mix. I served mine with a side of steamed rice, but of course you could serve yours with anything you like.