Task #1: To figure out what there is for a Celiac to eat here.
For the last two weeks I have been scoping out every grocery store in Belgrade I can find: Maxi, Tempo, Idea, Maki, Vero, and Mercator. It was, to say the least, depressing. Okay, I could find corn pasta (which I actually like), polenta, and some cookies, but that was about it. Better than nothing, I thought. I do have the very appreciated military postal service with direct access to Amazon, but I really wanted to find something local. I'm not the best plan-aheader. Trying to estimate how much rice flour I would need in a month- well, first of all, I don't even know what I can make with it yet. And to wait a month for it to arrive? Bummer. That's not to say that there is not plenty out there that is naturally gluten-free, fruits and vegetables galore, meat and fish to boot.
Perhaps there are more products in the grocery stores here that are gluten-free. The problem is is that there are no labeling laws in Eastern Europe, or none that I know of. Some of the imported goods do have labels, but unless the exporting country is in the EU, there is no way of knowing what exactly the label entails. Googling, "gluten-free labeling Serbia (or Eastern Europe, for that matter)" brings up next to nothing. Oh, there was one sight that said labeling in Eastern Europe could be "tricky." Understatement of the year, unless you speak, say, Ukrainian and want to make that international call to the Ukrainian cracker maker to see if those corn chips were made in a gluten-free facility. yeh, right.
Then, on a quick birthday party cookie run to Mercator I stumbled across this:
|My Gluten-Free Jackpot!|
Unfortunately, Mercator does not carry the last three remaining ingredients in my cookbook's bread flour recipe: Tapioca flour, garbanzo bean flour (I found easy how-to's on the internet) or xanthun gum (the stuff that holds gluten-free bread together). The last one, I'm going to first scour the health food stores here and then, probably order it on Amazon.
I'm going to become a regular non-gluten flour- making guru. What's next? A mortar and pestle? Bring it on! I'm a bread-baking mama!
So, I'm off to the kitchen to bake bread. Have I ever even made regular bread? Uh, no. How hard can it be?
|"Skrob." I love that word. "Starch" isn't as catchy.|
(to be continued)