| T O P I C R E V I E W |
| Joanna |
Posted - Aug 08 2014 : 7:51:54 PM
I am thinking about going gluten free. I don't know if I have an intolerance but I have various health issues that may be connected to gluten. I was wondering if anyone had menu/recipe ideas for gluten free food.
Thanks,
Joanna - Sister #5965
http://roomsandwindows.wordpress.com/ |
| 13 L A T E S T R E P L I E S (Newest First) |
| Ashley |
Posted - Aug 07 2015 : 07:59:24 AM
I thought I'd add to MaryJane's suggestion of checking out her daily journal for gluten-free recipes. Here are a few of my personal favorites without MaryJane's Gluten-free Budget Mix.
Hubby and I aren't gluten-free, but we both agree that the gluten-free yeast pizza crust is a great recipe, and tops a lot of recipes using gluten. Brian was also head-over-heels for the brownies. :)
http://www.raisingjane.org/journal/53906
http://www.raisingjane.org/journal/55425
http://www.raisingjane.org/journal/45692
http://www.raisingjane.org/journal/54313
Ashley
MaryJanesFarm Food Guru |
| Noreen |
Posted - Aug 06 2015 : 7:11:55 PM
King Arthur has great GF mixes and flours! I have been GF for years. Eat lots of natural foods! Feel free to ask many questions!
The Lord is my shepherd; I shall not want. Psalm 23:1 |
| hudsonsinaf |
Posted - Aug 06 2015 : 10:35:16 AM
MaryJane - I didn't realize you had a lot of GF recipes on your daily journal! I will definitely be checking those out. I actually just ordered your GF budget mix. I'm looking forward to it coming in so I can give it a try.
~ Shannon
http://hudson-everydayblessings.blogspot.com/ |
| MaryJane |
Posted - Aug 06 2015 : 10:08:35 AM
Hi Joanna,
We do lots of gluten-free recipes on my daily journal (recipe tutorials happen every Friday). Here's our most recent one you might like:
http://www.raisingjane.org/journal/56867
MaryJane, Farmgirl #1 Plowin' Thru ~ giving aprons a good wrap for 45 years and counting ~
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| ddmashayekhi |
Posted - Aug 06 2015 : 05:50:43 AM
JoAnna, quite a bit of Indian and Middle Eastern food is gluten free without their trying to be! From appetizers to desserts you will find they don't use it in their cuisines. Lots of fresh herbs and delicious spices are used and makes everything delicious.
Good luck finding what will work best for you.
Dawn in IL |
| J.F. Brown |
Posted - Aug 05 2015 : 10:30:00 PM
Hi, all - our family is becoming more gluten-aware, as my eldest daughter was diagnosed with celiac disease this spring.
We have a weekly donner with freinds who are gluten-intolerant, but DD is so sensitive she cannot eat foods with any cross-contamination.
You can eat veggies, meats, fruit, and many grains - rice, teff, corn, etc.
That means almost everything! Just not wheat, rye, barley, triticale, or anything derived from or using or processed with those foods.
We've learned through reading and from her G.I. that celiac is less an allergy than it is a toxic response, and that the disease is an autoimmune with MANY symptoms from the gut issues to profound fatigue, brain fog, and skin issues.
Still learning here, but some resources we've found helpful are:
https://www.bobsredmill.com/ - recipes, mail order, and a great place to visit! Staff are really all well informed, and glad to help. There is an entire facility dedicated to gluten-free processing, and they field-test and batch test.And Bob is there much of the time, which thrills me silly.
http://glutenfreegirl.com/ - A warm, nice blog. Her first book was really helpful in understanding what my daughter was going through, and her recipes are nice. Good ideas on raising a child in a gluten-free home.
Whole Foods has some very decent GF pasta, and there are GF ice creams, condiments... most foods have info on the web, and there are phone apps, I am told ( no smart phone here!)
If you are really sensitive, READ ALL LABELS. In fact, read them twice. Some time after my daughter was diagnosed, I bought the same corn chips as always...I thought. Turns out I bought the same brand, nearly the same type, but did not read the label.
After a couple of chips, she was exhausted, and we did not make the connection. Next day, she had a handful more when she came home... and woke the next day with a migraine and full-on gut symptoms.
We've also learned that the disease is genetically linked, and families should ask their doctor to check all members if a close relative is diagnosed.Also, that celiac may be triggered by major illness, or sometimes by a huge life-change or stress, In my daughter's case, the GI says that her bout of Noro virus a year ago was likely the trigger.
So far, the only thing we have not found a good sub for is bread - nothing comes really close, but there is a baker at our local farmer's market who is willing to try anything to accommodate, and he's done some good stuff.
We've also bought a book:Gluten-Free on a Shoestring Bakes Bread: (Biscuits, Bagels, Buns, and More) which has some delicious-looking reciped... have not yet used, but we are hoping!
Good luck!
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| marjean |
Posted - Feb 03 2015 : 1:13:50 PM
I have Celiac's and only use organic products. I also found that I don't do well with oatmeal. I can eat buckwheat which is in the oat family without it bothering me. There are many things in wheat that cause the allergy....
•Albumin.
•Globulin.
•Gliadin.
•Glutenin (gluten).
I am allergic to the gluten and gliadin.
Farmgirl sister #308
Swag Bag Marketing
www.marketsofsunshine.com
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www.jw.org |
| countrymommy85 |
Posted - Aug 26 2014 : 08:13:49 AM
We just tried Namaste brand pizza crust mix and made homemade pizza last night and it was good! Also, Gluten Free Mama brand has a great cookie mix! We made snickerdoodles with it and they tasted 'normal'!
Mothers are those wonderful people who can get up in the morning before the smell of coffee. ~Author Unknown
http://countryrenaissance.blogspot.com
http://www.etsy.com/shop/SunflowersAndHoney |
| YellowRose |
Posted - Aug 16 2014 : 10:09:43 AM
I like Bisquick Gluten Free mix for pizza crust and pancakes - not so much for biscuits.
Hugs, Sara
Walk in Peace.
Live with Joy. |
| Joanna |
Posted - Aug 11 2014 : 08:49:48 AM
Thank you ladies for the great ideas. You have helped to guide my research in the right direction!
Joanna - Sister #5965
http://roomsandwindows.wordpress.com/ |
| hudsonsinaf |
Posted - Aug 09 2014 : 6:43:11 PM
Our entire family is gluten free... My boys and I are intolerant and one of my daughters is celiacs. There are TONS of gluten free products now!!!!! GNOWFGLINS has great recipes on her website )if you subscribe, could you put me as a referral?). Some of our favorite cookbooks are "Gluten Free Bible" and "You Won't Believe It Is Gluten Free." The latter has different options for the same recipe, so you can make it with potato flour, corn flour, rice flour, etc, by your choice. For pastas, we are partial to quinoa pasta, as it seems to hold its texture better, but we also enjoy making our own, though I've not made any shaped pasta yet.... I have made ravioli and it turned out seriously yummy :) Tomorrow morning we are having a crustless spinach, bacon and cheese quiche.... The same general idea of a regular quiche, but without the crust. I am pretty sure Paleo is grain free, so you can always do any of those recipes.... Feel free to e-mail me with any questions, and I'll do my best to answer!!!!
~ Shannon
http://hudson-everydayblessings.blogspot.com/ |
| Rosemary |
Posted - Aug 09 2014 : 5:45:13 PM
My husband usually cooks our evening meal -- I know, right? -- and he's been u sing chickpea flour (also called besan and gram flour) for dredging fish filets before baking or sautéing. It makes really nice crunchy edges and doesn't have that soggy texture that flour has, even when cut with corn starch. Seems like it would be a good thickener. Maybe you could get it online or at a natural food store. He gets it very cheap in an Indian grocery store near where he works. If you do a little googling, you'll find lots of uses for it, including as a thickener. I've heard amaranth flour is a good gluten-free wheat flour substitute. |
| edlund33 |
Posted - Aug 08 2014 : 9:57:48 PM
Bette Hagman has written several cookbooks about baking gluten free breads and other goodies and most of the recipes are very tasty. She has her own flour mixes which in my opinion taste better than commercially available GF flour mixes. I have a number of foods to avoid so I don't have any relevant suggestions for menu plans. Maybe start by making a list of foods you can eat and work from that. Also become familiar with what you can use to substitute for wheat flour ie use cornstarch or tapioca for thickening sauces. There are lots of blogs and websites with info about GF diets online that are excellent resources too. Good luck and hope it makes you feel better.
Cheers! ~ Marilyn
Farm Girl No. 1100
http://blueskyanddaisies.blogspot.com
Do not go where the path may lead, go instead where there is no path and leave a trail. - Ralph Waldo Emerson |
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