Goodbye Gluten

Well, just as I had suspected for a while, I found out yesterday that I am indeed gluten intolerant. It is interesting that I don't feel bummed out or upset, mostly because I was glad that it wasn't dairy!! I would have been crushed if I had to give up my beloved cheese (although I do eat much less dairy than I used to). So today was my first full day being gluten free (g-free). I feel lucky to leave in the city of Portland because of New Seasons and especially living only 15 minutes from Bob's Red Mill. I am looking forward to exploring new grains, baking some new bread and getting used to this new way of eating. Today was pretty easy I must admit. I enjoyed a delicious lunch out with my coworkers at Thai Noon on Alberta St. Gluten free is available and just simply had to ask my server to make sure my Pad Thai was g-free. Easy as pie, and super yummy. I stopped at New Seasons on my way home from work for my first true g-free shopping experience. Although I have dabbled in certain g-free products I have never set out to buy all g-free. I picked up a g-free chocolate chip cookie made by Sweet Pea Baking in SE Portland and it really was pretty good. Not as dry or tasteless as I was expecting, since I LOVE chocolate chip cookies. I think I could get used to it. Then I picked up some other tasty g-free snacks including Pirate Booty, Mary's Gone Crackers with some goat cheese and of course some fruit and veggies.
As I walked by the food sampling counter (one of the best parts about New Seasons!) I was pleasantly surprised to see them demoing an Amish Gorgonzola Mac n' cheese g-free style!! I was excited and even more excited when it was super yummy. I snagged the recipe and walked around picking up all the ingredients to make for tonight's dinner. Now, I certainly don't make mac n' cheese often  given all the butter, milk and cheese but we all need a little comfort food every now and then! Life's too short to never indulge and for me tonight seems like a great night for an indulgence in my new g-free kitchen. Here is the fabulous recipe and even some pics of my delicious dish.

Amish Gorgonzola Mac n' Cheese

1 lb pasta ( I used Tinkyada Brown Rice Pasta Shells)
1/2 stick butter (yea baby!)
4 T flour (brown rice flour for me)
4 cups milk (they called for whole, I used 2%)
1 1/2 cups shredded cheddar cheese
1/2 cup Amish Gorgonzola
1/2 t salt
1/2 t pepper
1/2 cup bread crumbs (I used Glutino Gluten Free Breadcrumbs)

Preheat oven to 375 degrees. Cook pasta according to directions then set aside. In the meantime, melt butter in medium sauce pan over medium heat. Stir in flour with a whisk and cook for 2-3 minutes, whisking the whole time. Lower heat and whisk in the milk quickly, being sure not to create lumps. Cook, stirring constantly until thickened then stir in cheeses, continuing to stir until melted. In a greased 9 x 13 pan pore cheese mixture over the pasta. Add the salt, pepper and breadcrumbs. Bake in the oven about 25 minutes until browned on top and bubbly. Enjoy!

Mmm, mmm good!! My husband scooped some out before I could take a picture! :) He couldn't even tell it was g-free. Yay! Victory.