| T O P I C R E V I E W |
| kitchensqueen |
Posted - Nov 28 2015 : 7:44:51 PM
My son was diagnosed with celiac disease this fall so we've had to go gluten free. I was a big baker, so this was a pretty big adjustment, since we decided to go gluten free as a household.
Is anyone gluten free, and would like to share recipes? So far I buy bread, and have been using mixes to make cookies. I made a fairly decent coffee cake from scratch, but it needs work to get comparable to my blue ribbon wheat version from back in the day... I'd like to be able to make bread and cookies from scratch, naturally.
Especially now that we're close to Christmas, does anyone have any cookie recipes that are good?
http://www.apartmentfarm.wordpress.com
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| 14 L A T E S T R E P L I E S (Newest First) |
| Ellen Bailey |
Posted - Feb 04 2016 : 9:14:39 PM
I'm not gluten free, but the King Arthur Flour Company website has a nice selection of both mixes and gluten free flours. Also, some commercially available cereals are gluten free: Corn and Rice Chex, and now Cheerios. I hope you find this helpful. I know people can become very ill when consuming gluten products.
Ellen |
| Blessed in Colorado |
Posted - Jan 19 2016 : 08:09:26 AM
Thank you so much Mary Jane I will try them.
Hugs,
Deb
#1582
Blessed in Colorado
"Dream as if you will live forever...live as if you will die today." James Dean
"The truth is everyone is going hurt you. You got to find the ones worth suffering for." Bob Marley
"Friendship is when people know all about you but love you anyway."
www.etsy.com/shop/MountainWingsAntique
www.Amazon.com/Blessed in Colorado
http://myworld.ebay.com/debbt |
| MaryJane |
Posted - Jan 19 2016 : 07:56:48 AM
Debbie,
Here's a recipe for a muffin (that we did in fact eat with some cream cheese frosting) that isn't at all gritty. The gluten-free version is very soft and delicate.
http://www.raisingjane.org/journal/59653
MaryJane, Farmgirl #1 Plowin' Thru ~ giving aprons a good wrap for 45 years and counting ~
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| Blessed in Colorado |
Posted - Jan 19 2016 : 06:34:06 AM
I am so happy to have found this thread.
I have been gluten free for almost 2 years and am still struggling with it. I had all the blood tests done etc. And found out I am allergic to wheat, grains, dairy and so much more. After being sick for years it was great to find out what was wrong with me and I was not nuts. Well I am still nuts, but you know what I mean!
Both cookbooks Shannon talked about I have and so many more. I also get the gluten free magazines as well which have some great information.
During my journey I decided to go partially Vegetarian and gave up red meat which bothered my system too. I love fish and that was one thing I am not allergic too so I enjoy as much of it as I want
I do not experiment much but probably should, but the one thing I crave is a vanilla cupcake with cream cheese icing that taste like a good ole cupcake should and not gritty or dry.
Will check in often as I am sure I can learn so much from all of you.
Have a beautiful day every.
Hugs,
Deb
#1582
Blessed in Colorado
"Dream as if you will live forever...live as if you will die today." James Dean
"The truth is everyone is going hurt you. You got to find the ones worth suffering for." Bob Marley
"Friendship is when people know all about you but love you anyway."
www.etsy.com/shop/MountainWingsAntique
www.Amazon.com/Blessed in Colorado
http://myworld.ebay.com/debbt |
| Cozynana |
Posted - Jan 19 2016 : 06:12:06 AM
My grandson and I are gluten/lactose intolerant. The best cookie is 1 cup peanut or almond butter, 1 egg, and 1 cup sugar. Mix, roll in to balls the size of walnuts, roll in sugar, place on cookie sheet and use fork to make a cross like on peanut butter cookies. Bake 350 degrees for around 15 minutes or a bit less. Watch because they burn easy. Use a air bake cookie sheet if you can. Less likely to burn. These are wonderful and easy. I promise, this is a real recipe and it tastes just like real PB cookies.
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| KristiW |
Posted - Jan 14 2016 : 08:57:36 AM
As difficult as it may be to go gluten-free, this is the best time in history to do it. There are so many resources out there. My husband is a celiac and we went gluten-free 9 years ago. I bake cookies, cakes, pizza crusts and pitas, and once we accepted that gluten-free would never have the taste and texture of items baked with wheat, we were just fine with it. But I leave the bread to the professionals! And Ashley and MaryJane are wonderful gluten-free bakers, so I would definitely check out the recipes on the blog.
Kristi
Farmgirl Sister #6
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| JennieArtgirl |
Posted - Jan 14 2016 : 08:05:05 AM
My son has been diagnosed with gluten, peanut, soy, rye, wheat, corn, oat, allergies, as well as being allergic to every major tree, dust, etc.
The only things he is not allergic to it seems is rice (which he hates) and dogs and cats. So, we are learning as we go. |
| kitchensqueen |
Posted - Nov 29 2015 : 12:24:14 PM
quote:
Originally posted by Denise Ann
Amanda,
My son in law has celiac, he loves to bake so it was a big adjustment. He continues to bake, so that makes him happy. He found a gluten free chocolate chip cookie recipe, I think Alton Brown, you would never guess the cookies are gluten free. The recipe does call for measuring ingredients by weight rather than the usual cups, teaspoons etc. It takes some adjustment, lots of label reading etc.
Denise Ann
I'll have to look that up. I do have a kitchen scale, so I should pull that out and starting using it - with wheat flour I'd always been a lazy baker and measured by volume, with excellent results. Seems the alternatives aren't so forgiving.
I think this afternoon I'm going to try my hand at Russian tea cakes - being mostly walnuts and powdered sugar already, I'm hoping it'll be an easy win to pull off gluten free.
http://www.apartmentfarm.wordpress.com
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| hudsonsinaf |
Posted - Nov 29 2015 : 07:47:35 AM
I'm going to pipe up on that Denise Ann! The "I Can't Believe it is Gluten Free" cookbook lists ingredients by both the normal measurements (C, t, T, etc) as well as the weight. We have used both. With that said, the weight ALWAYS turns out better!!! Often times, there is some type of "lighter" flour, so as tapioca starch, potato starch, cornstarch, etc, that really can get squished down. By weighing everything out, you get the actual amount and it works beautifully!!!
~ Shannon
http://hudson-everydayblessings.blogspot.com/ |
| Denise Ann |
Posted - Nov 29 2015 : 07:40:57 AM
Amanda,
My son in law has celiac, he loves to bake so it was a big adjustment. He continues to bake, so that makes him happy. He found a gluten free chocolate chip cookie recipe, I think Alton Brown, you would never guess the cookies are gluten free. The recipe does call for measuring ingredients by weight rather than the usual cups, teaspoons etc. It takes some adjustment, lots of label reading etc.
Denise Ann |
| kitchensqueen |
Posted - Nov 29 2015 : 07:22:28 AM
Thanks everyone - I will check out all of those! I also picked up both of the America's Test Kitchen gluten free books, but for some reason I just feel really daunted. I guess the only way to get over that is to get in the kitchen and try.
http://www.apartmentfarm.wordpress.com
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| hudsonsinaf |
Posted - Nov 29 2015 : 03:03:27 AM
If you are looking for cookbooks, I also suggest"Gluten Free Bible" and "I Can't Believe it is GlutnFree." i honestly have not made many cookie recipes from scratch since going GF. We do not eat many. I will look and see if we have tried any yet and how I marked them (I mark the recipes I try,so I know how they turned out).
~ Shannon
http://hudson-everydayblessings.blogspot.com/ |
| edlund33 |
Posted - Nov 28 2015 : 10:48:12 PM
Mary Jane's GF recipes are yummy! Another source to check out is Bette Hagman's Gluten-free Gourmet books series. She has one on baking and all the recipes I tried have been really good. It takes a little practice to get used to substituting flours and leaveners but once you get the hang of it it's a breeze. I tried going GF for a few years by choice until I started having allergies to some of the gluten free flours and had to go back on a regular diet so I had more options. I love breads and baked goods so Bette Hagman's books became my favorites. Her pizza dough is awesome. My cook books are in storage at the moment so I don't have handy access to them. There are a ton of recipes to be found online, too. Good luck!
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 |
| MaryJane |
Posted - Nov 28 2015 : 9:04:39 PM
We do gluten-free recipe development on my daily blog. Here's a sampling:
http://www.raisingjane.org/journal/?s=gluten+free
MaryJane, Farmgirl #1 Plowin' Thru ~ giving aprons a good wrap for 45 years and counting ~
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