New Video: Gorgonzola Burgers

It’s fantastic!

Bleu cheese is one of my favorite cheeses. It has been off my list because the mold spores used to create the culture to mold the cheese are grown on regular wheat bread. I actually did have a reaction to it at a restaurant once, which is how I found out about it. There was no cross-contamination in the kitchen; everything was prepared appropriately, yet I still got sick. Ken was speaking to a co-worker of his about the incident and that’s when she told him about the mold cultures. This was a few years ago (like, 3 or 4). “Use Gorgonzola,” she said.

But, as I was sitting down to write this post for this video, I wanted to look up how to word the “Bleu cheese is no bueno for gluten-free diets” when I came across an article that had updated information. According to the article, there is not a detectable amount of gluten in the cheese itself. Now, I will say this: Just because machines don’t pick up a “detectable amount” does not mean that your specific body won’t have a reaction. As I’d mentioned in a previous blog/video, as with any autoimmune disease–or disease, in general–how it affects your specific body may be different from another person. I have Lupus, celiac, and Hashimoto’s Thyroiditis. Currently, Hashi’s isn’t overtly affecting me, that we know of; my Lupus, though called “mild” by my doctors, creates symptoms that mimic MS. So, I have weird nerve issues, weird (and sometimes severe) muscle cramping/spasming issues, low-grade fevers, and the Malar rash when I over-extend my spell slots (or spoons). With my celiacs, some days I can drink regular beer and be fine; other days, I get extremely bloated and swollen. I do tend toward porters, however, which tend not to upset my stomach. Although, I did just learn that Pabst Blue Ribbon, Coors, and Corona Extra would all be considered gluten-free since they have less than 20 ppm of gluten. There’s also this fascinating article for more information on gluten, celiac, wheat allergy, etc.

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New Video: GF Sourdough Starter

It’s like watching bacteria grow… only better.

I made a sourdough starter! I followed King Arthur Flour‘s guide to making the starter, only I’m sure I didn’t do it completely correctly all the way through. Which is fine since I still ended up with a starter and I’ve used said starter in some sourdough hamburger buns for dinner tonight (and video for next Tuesday)! They smell amazing.

I’m filming every night this week. My day off was Monday–and that’s only because I didn’t realize my sourdough buns were going to need to prove for 8+ hours. Oops. We bought corn dogs (they make gluten-free ones) and had a junk food night. It was much appreciated.

Make sure you’re subscribed to the channel and ring the notification bell so you can be alerted when new videos are uploaded! You won’t want to miss Thursday’s video–we’re makin’ chickie nuggies and using 3 different Torchbearer sauces for dipping sauce–which is where tonight’s dinner idea was born (but you’ll have to wait til next Tuesday for that video)!

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