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The Mid-Hudson Gluten-Free Outings Meetup is a new social group for people in the Hudson Valley who follow a gluten-free diet for health reasons, such as Celiac Disease or gluten intolerance. Rather than being a traditional support group, the focus of the gluten-free Outings Meetup is on social activities and gluten-free adventures, though we can certainly support each other through sharing information, recipes, and local resources. We will dine out at various local restaurants that cater to gluten-free diets, and plan other fun activities as well. Hiking, field trips to gluten-free friendly stores and restaurants, cooking classes... Anything is possible. Come join us and let us know what you'd like to get out of a gluten-free social group!
At our group's first meeting we will discuss what everyone wants to get out of our Gluten-Free Outings Meetup, how to promote the group, and where we want to meet in the future - and we'll plan some activities for the coming months. We can also make time to talk about how we make sure we have plenty of delicious and safe gluten-free food at Thanksgiving and the issues brought up by the upcoming holiday season... all while eating some delicious gluten-free Indian food!
Event: Indian Dinner & Discussion
Date: November 15, 2007
Time: 7:00 PM
Location: New Paltz, NY (future meetings in other locations in the Poughkeepsie / Newburgh / Catskills region)
For the specific location of the event, and to RSVP, please see:
I live in New Paltz and go up to Albany on a fairly regular basis.
I have just started a gluten-free outings / social group for the Hudson Valley - You can see more info in the Support Groups folder on this forum. The first meeting is in New Paltz (1 hr south of Albany) but future meetings will be in varying locations throughout the Hudson Valley. Maybe we'll make a field trip up to that gluten-free cafe and bakery (Sherry Lynn's) in Brunswick. Sign up for the group if you want to be updated about future events.
And if I can be of any assistance, let me know. I know of a few resources, including a gluten-free blog based in Albany.
That recipe looks great - I'm going to have to try it. I still have a can of lekvar (prune filling) in my cupboard from two years ago, think it's still good?
Would it be okay if I share this recipe on the AllergicJews Yahoo group? (http://groups.yahoo.com/group/allergicjews) I would give you credit obviously... Let me know .... I'm sure all the gluten-free Jewish folks there would be real happy to know they can eat hamentaschen this year
Do you all think it's possible to make this without a mixer? I don't have a stand mixer (yet) and my electric hand mixer probably won't hold up to dough. Can I just use a wooden spoon and then knead it by hand?
I am looking for a bread recipe that meets the following requirements:
- Gluten-free (obviously)
- No cane sugar, preferably no sweeteners at all but I'd be okay with a little agave nectar or something
- Preferably mostly whole grain
- Can be made without a bread machine
Does anyone have a recipe that meets these requirements? Many people have told me a yeast-based bread can't be made without sugar... But I don't believe this is true, I am pretty sure yeast can be activated by the carbs in the flour itself it just takes longer.
I am really craving some bread but I'm not eating sugar (or honey or maple syrup) right now for blood sugar reasons - Any recipes or suggestions would be much appreciated!
Yep, I love making donuts! The recipe I use (and photos) can be found here:
Amazing Gluten-Free Buttermilk Donuts
2 eggs, beaten
2 cups buttermilk
1/4 cup butter, melted
5 cups gluten-free rice flour mix (see note)
1 cup sugar
1 teaspoon nutmeg
1/2 teaspoon cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons salt
2 teaspoons xanthan gum
1/2 cup sugar, set aside in a bowl
# Combine dry ingredients in a separate bowl. Fold slowly into the wet ingredients, mixing by hand with a wooden spoon. When the ingredients are mostly combined, use your hands to knead a few times to make sure the ingredients are fully incorporated.
# Let the dough rest for 15 minutes. Sprinkle extra rice flour mix on your countertop or a large cutting board. Roll out dough to between 1/3 and 1/2 inch thick. If dough is sticky, work in more rice flour blend.
# Heat 2-3 inches of canola oil in the bottom of a pot until very hot (375 degrees F).
# Cut dough with doughnut cutter OR use a glass, biscuit cutter or jar with approximately 3-inch diameter to cut disks out of the dough and use the cap of the oil bottle to cut out the center hole.
# Remaining dough scraps can be rolled into balls ("donut holes") and fried.
# Carefully drop each doughnut in hot oil with fingers, being cautious not to splash oil. Cook until golden brown on both sides (just a few minutes). You will need to cook just a few at a time, but the cooking doesn't take long at all so this goes quickly.
# Remove donuts from oil with a slotted spoon or spatula, and place on a plate lined with two layers of paper towel or brown paper to absorb oil. While still warm, roll each donut in the bowl of sugar to coat fully. Alternately, you may omit this step and apply a glaze at this time.
# Serve while warm.
There is also a jelly donut recipe here: http://www.recipezaar.com/201195
Covsooze - It's actually not that much egg given the amount of total batter. The pancakes aren't very eggy tasting and don't have an eggy consistency because Oonce grated, 1 lb of parsnips plus 1 plus pound of carrots and one very large onion makes a huge amount of batter. You could reduce it by one egg, but I wouldn't use less than 2 eggs. It's hard enough for these to stay together even with the 3 eggs!
But you can try using other binders - Try using sticky (sweet) rice flour or potato starch instead of the flour blend I recommend. Or use some egg replacer. Let me know if that works.
There is a yahoo group called vegetariangf of Yahoo groups that is about vegetarianism and gluten-free living. You may find this helpful.
I eat about 90% vegetarian. I eat meat or fish about twice a week (trying to find ways to eat more fish, though). I get plenty of nutrients. It's harder to do so when gluten-free, but certainly not impossible at all.
Nutritional advice people get is bad for the most part, period. It's true that there's more misinformation out there about vegetarianism. But in general what I see recommended for gluten-free people is lots and lots of processed foods, substitutes for gluten products - As opposed to a diet that features whole grains, unprocessed foods, veggies, beans, etc.
I think a website with info about gluten-free veggie nutrition and lifestyle would be great.