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Mateto

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About Mateto

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    Advanced Community Member

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  • Gender
    Male
  • Interests
    Fountain pens, the Church, my family, coeliacs disease, and making gluten free foods.
  1. In a processor: 1 cup Quinoa Tablespoon olive oil Teaspoon cilantro Tablespoon sour cream Teaspoon parsley Tablespoon of chopped onion (optional) 2 tablespoons of low-fat cream cheese 1/2 teaspoon sugar and 1/2 teaspoon of salt Process OR blend it until it's smooth. It's more of a dip than anything, but it's good for you....(despite the 1/2 teaspoon of sugar) ALSO..you can PICKLE onions, cauliflower, broccoli, cucumber and anything else suitable...then use it as a salsa.
  2. It'd still be cross-contaminated, and not suitable for our eating. Just give specific instructions, because I know they wear gloves and will touch a bun first, then the burger....still dangerous.
  3. That looks SO good. I'm definitely trying it.
  4. How about soy, or any nuts? Maybe it's not just lactose but casein as well? I know exactly how you feel. I'd suggest an elimination diet and see what happens. Of course I'm only new to this myself, so don't take my word as prescription!
  5. Republic of Doyle, Little Britain, Hell's Kitchen, and Eat Street. Eat Street never came on until I discovered I could access more American channels on my box.
  6. Someone suggested I try tinned pumpkin to replace eggs or butter. It may just work. Also, you an grind maybe....7 or 8 blanched almonds with a tablespoon or two of water, and it makes a creamy-pastey thing, and it can replace eggs as well. With your peanut butter, use that in the milk substitute, and blend the peanut butter, milk, whatever fruit you're allowed, and some whey powder if you can have it...and you've got yourself a lovely "milkshake". OR dairy-free ice cream?
  7. Welcome to the fascinating world of gluten-free baking. You CAN get cup-for-cup substitutions, such as Better Batter and Cup4Cup. Generally, mixes which contain more starch than flour (ie, a flour mix of corn starch and rice flour), you should use 3/4 a cup per cup of wheat flour. But, generally you can not substitute just ONE type of gluten-free flour per cup of wheat flour, which is why we mix. Rice flour on it's own is not the best in baking. Buckwheat.....potato starch....there's a lot. You can go grain-free and use almond meal or coconut flour. These, can be used on their own. Here's a glossary of all the gluten-free starches and flours we can use. There are more than this, but these are most common. When using gluten-free flour, if your mix does not already contain it, you must use xanthan or guar gum to replace the gluten. *though tapioca flour can be used on it's own, there's even research in seeing how tapioca can emulate wheat, and one such product that does that is "Expandex" flour.
  8. The oat milk girl was funny Thank you!
  9. Glutino has a chocolate cake which is just heavenly, and can be easily adjusted to be made dairy-free.
  10. I'm so sorry! I know other people who can't tolerate oats either...feel better soon.
  11. 'Twas tea, diet Sprite, and two slices of Kinnikinnick toast. Peanut butter, marmalade, butter, and margarine smothered over it. Weird combination, but it was good. I also had some spice cake. I tried half a cup of coffee, but I still don't like it!
  12. Your post got me emotional I know what it's like. The doctor thinks you're looney, but you're not. You are SICK. I wasn't as bad as you, but my doctor thought I was anorexic and depressed and everything thrown in. No, I was sick...I think a lot of doctors just want to keep us going for a while. It's ridiculous, NO ONE is too young to be ill.
  13. Almond meal is almond flour. Yes, you can put the shreds of coconut into a processor, and it will turn into flour. It will work nicely, and although it may not be the same as the store-bought/normal flour....it'll just be more coconutty-tasting. Go ahead, and it'll be perfect. I think the almond pancakes sound better, but that's me
  14. Don't drink too much (in one gulp, I mean)