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Ok guys, I know a lot of you have multiple restrictions, so here goes... I made nuggets today with pork (YUM)...
I used about 1 tsp xantham gum in enough hot water to make an egg-like substance. I dipped it in that and then in Ener-G bread with garlic powder, salt, paprika, and pepper.
It was amazing! WAY better than chicken nuggets!!! I didn't feel like I needed any dipping sauce at all to enhance the flavor. I baked it in the oven at 350F until the nuggets were 185F in the center. I highly recommend to anyone with a dairy/egg allergy.
Just be careful with the Gerber stuff to read the labels. I called them a few years ago when I was first diagnosed and, at that point in time, they claimed that they would list any gluten sources clearly on the ingredient statement. My daughter and I eat the cheese puff thingys (zesty tomato) all the time and we've never had an issue. We are both relatively sensitive.
The Gerber wagon wheels are gluten free as are the cheese puff shaped things they make (NOT the little star shaped puffs). Oven toasted bread strips work well for teething, but you have to toast them really slowly, like croutons, to get all the moisture out. My daughter loved mashed potato and mashed sweet potato as first finger foods even though they were uber messy. We also found some soy crisps by Gensoy that were technically gluten free, but they're manufactured in a facility that contains wheat.
We swore by the baby safe teethers for most everything when she was in the teething stage. We would give her fresh cooked veggies and soft fruits in that and she would munch away happily. We have a lot of allergies, so we stayed away from many foods, but I imagine rice would also work well in one of those baby safe teethers.
Ok guys, bear with me because this is a recipe in progress... I just made the most delicious french bread mini-rolls. They actually taste and feel like REAL french bread!!! The outside is crispy, but not hard and the inside is soft but not too dense. They are amazing! I didn't measure the milk, but everything else is right...
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 pkt active dry rapid rise yeast
1 or 2 tablespoons white sugar (depending on your tastes)
2 tablespoons canola oil
1 teaspoon salt
2 cups white rice flour
1 cup potato starch
1 cup tapioca starch
4 tsp xantham gum
1 pkt Knox unflavored gelatin
milk (?) (or milk alternative)
1. Mix water, yeast, and sugar and let sit for approx 8 minutes
2. While waiting mix gelatin, flours, and xantham gum in stand mixer
3. Add oil and salt to yeast mixture
4. Combine all ingredients
5. Add milk until mixture gets sticky (maybe 1/4 cup-ish???) and let it sit for 10 mins.
6. Preheat oven to 400 degrees F
7. Scoop dough into a greased mini-muffin pan
8. optional: brush tops with egg for color
9. Cook until tops and bottoms are golden brown (approximately 10 minutes???)
The dough should be thicker than pancake batter, but thinner than traditional gluten french bread dough. I also added 2 Tbsp minced garlic, 2 Tbsp chopped parsley, and 1 Tbsp mined onion, but I tend to add garlic and onion to everything I make. I tried it without and it was still really, really, really good. This recipe would probably be good with less milk made like soft pretzels. Mmmmm....
My husband found an Oatie-O in one box of Crispy Brown Rice w/ Mixed Berries. Luckily he's the only one that eats that cereal and he's not Celiac or gluten intolerant. I would definitely use EXTREME caution when using this brand.
Has anyone else had the opportunity to try Good Eatz? My husband bought me 5 or 6 different baked goodies for Valentine's Day. We sampled all and all were amazing. They have sandwiches and breakfast and everything also.
It freezes extremely well. I've frozen just the crust prebaked with no toppings and I've frozen a whole cooked pizza with toppings. It heats up well in the microwave with a paper towel under it on medium heat. It tastes just as good reheated as it does fresh!
Yes, believe it or not it actually tastes like real pizza, not the cardboard variety. LOL It's by far the best pizza I've ever had, gluten or gluten free. My gluten eating friends all love it. Some even request that I make it when they come over. I only use Kinnikinnick brand flours because I think they taste the best and have the best texture. I use Ragu pizza sauce and Kraft FREE mozzerella cheese. YUM!