Oh, please don't look at me like that. I have not jumped on the gluten free bandwagon for the sake of weight loss or being trendy or lowering my carb intake. With a child who is allergic to milk I have enough dietary restrictions in my life and was not looking for another...but...I have known for some time that I don't always feel quite "right."
Since my children were born I have had the usual upswing in colds from germs the little monsters bring home but these days I can't get through one week without feeling cold symptoms of one sort or another. For years I have had unexplained gastro-intestinal issues that can result in cramps bad enough to send me into a fetal position and require me to carry gas-relief pills with me everywhere I go. Unexplained nausea, skin rashes, chronic tendinitis and nagging headaches can all be symptoms of other issues but eventually I started to get suspicious. I already eat (mostly) healthy, I get plenty of sleep (usually,) and work out (almost) daily. I should be the picture of health. I figured there was nothing to lose by going gluten free.
Going gluten free has never been easier. There are many products out there that flaunt their gluten free status and there are just as many helpful articles, blogs and websites with advise on gluten free living. I have not made a doctor's appointment to make this official, by the way. For now I am just monitoring my diet and waiting to see how I feel and it's been almost 2 weeks now and I can say I have had no nausea, much less gas and stomach pain and much clearer sinuses. I confess I've fallen off the gluten free wagon twice. One night I literally forgot I was going going gluten free and ate pizza with whole wheat crust. Another night I threw caution to the wind and ate Chinese food (how much gluten can you get from the soy sauce used to make Kung Pao Chicken, for crying out loud?) On both occasions I paid dearly the next day...my stomach issues were back with a vengeance but cleared up within a day or two of going back to avoiding gluten. Definitely sticking to the gluten free diet for a while...which leads me to my first recipe which was adapted from a recipe on a box of Cream of Buckwheat which I picked up at a local specialty store as an alternative to Cream of Wheat.
Combine first 4 ingredients in medium saucepan and bring to boil. Simmer uncovered, stirring frequently. You'll need to scrape the bottom if the buckwheat is sticking and may need to add water if the mixture gets too thick. Continue to simmer until cauliflower is soft, 15-20 minutes. Then add remaining ingredients and heat until cheese and butter are melted but do not boil again.
PS. I will not be freezing the leftovers of this soup...in fact, it doesn't keep well. After a day or two in the fridge it had congealed into a unappetizing white mass. I added water and warmed it up to eat for lunch today (I HATE to waste food,) but it wasn't very good and I threw the rest away. So make this soup when you plan to eat it all while it's fresh and yummy. Next time I make it I will make sure there is a large enough crowd to finish it all off.