Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Dehydrating
0

11 posts in this topic

This year I am planting my first vegetable garden and I have been looking into ways of preserving.  I am very interested in a food dehydrator.  I think the main benefit of the dehydrator is that is doesn't eliminate any of the nutrients so it is like eating the food raw.  I am just concerned about the time it takes to dehydrate and also if I would use it.

 

Do any of you use a dehydrator?  If so, let me know some things you use it for.  I know I will for sure be making some kale chips! :)

1

Share this post


Link to post
Share on other sites


Ads by Google:

I do use a dehydrator.  You're right - it takes a long time to dehydrate food.  It's kind of a pain in the butt because it's big.  but it's very effective. :)

0

Share this post


Link to post
Share on other sites

I do use a dehydrator.  You're right - it takes a long time to dehydrate food.  It's kind of a pain in the butt because it's big.  but it's very effective. :)

Do you have any recipes or tips?  What do you like to dehydrate the most?

0

Share this post


Link to post
Share on other sites

Hmmm.... I did a lot of flax crackers for a while, because I love those.  Fruit when it's in season (homemade dried fruits are much better, for the ones that dry well).  I've done a few veggies, but never found a method I'm super happy with.  Some "cookie" type things too.  When I was backpacking, I would make my meals and dehydrate them to bring with me (dehydrated chili rehydrates VERY well).

 

I highly recommend looking at raw recipes - cookbooks, blogs, etc.  They often have things that require dehydrators.

0

Share this post


Link to post
Share on other sites

Hmmm.... I did a lot of flax crackers for a while, because I love those.  Fruit when it's in season (homemade dried fruits are much better, for the ones that dry well).  I've done a few veggies, but never found a method I'm super happy with.  Some "cookie" type things too.  When I was backpacking, I would make my meals and dehydrate them to bring with me (dehydrated chili rehydrates VERY well).

 

I highly recommend looking at raw recipes - cookbooks, blogs, etc.  They often have things that require dehydrators.

WOW Thanks for the tips!  I really like the flax crackers idea!  :)

0

Share this post


Link to post
Share on other sites




I used mine mainly when I was on a raw vegan diet.  I got the Nesco but I needed to buy tons of extra trays and fruit leather sheets.  But I bought too many.  Would work in the garage but in the house wouldn't fit under my cupboards.  I dried mushrooms, made nut cheese and onion bread.  I tried it for other things but mainly didn't like the end results.

0

Share this post


Link to post
Share on other sites

I like dried beets?!  I have also dried tomatoes.  I buy dried peas and they are one of my favorite treats.  I think one could dry about any veggie.  I keep mine in the freezer for longer storage.

0

Share this post


Link to post
Share on other sites

I dehydrate in the oven, anything from apple chips, chickpeas, tomato chips to kale chips.  But the convenience of a dehydrator would be nice as it would free up oven space.

0

Share this post


Link to post
Share on other sites

I use mine quite a bit since I purchased a few months ago. Lots of jerky (salmon, beef and chicken), dried fruit and dried herbs. I do not treat fruit with anything as the instructions suggested dipping in juice that I am intolerant of - apples, pears, blueberries all turn out great.

I keep it on back porch or laundry room while it is running as the noise becomes irritating when we have used in the kitchen.

I also have done jerky in the oven after L2T recommended - it turned out great - dehydrator easier to use, oven less noise - both methods work.

0

Share this post


Link to post
Share on other sites

I am on my second.  First I got an inexpensive one locally, and then I invested in a more expensive one, and I don't regret it.  I also use it for making yogurt.  I made a lot of veggie chips.  One nice recipe for that was half boiled potato and half boiled greens mixed with some salt and oil.  I think I used 1/4 cup oil for 2 c. vegetables, and about 1 t of salt.  It made great chips.  I used the green leafy portion of things like broccoli and cauliflower that you otherwise throw away.  That pleased my thrifty side that doesn't like to throw away food.  Young broccoli leaves are also good broiled with olive oil.  I am currently eating fruit leather I made some time ago and stored in the freezer.  It keeps a long time that way.  I don't like the texture of the rehydrated vegetables.  What I do is grind them to powder with the blender and then the texture is no longer an issue.  I can add that powder to soups or stir fries.  It works great when you get too many summer squash all at once.  The smell can be a bit much, especially when doing something like basil.  I keep it in a separate room and leave the windows open.  You can get lots more ideas online.  Have fun.

0

Share this post


Link to post
Share on other sites

I have also dehydrated cherries cut in half to add to grain-less granola.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,131
    • Total Posts
      919,521
  • Topics

  • Posts

    • Cyclinglady is absolutely correct, after hours of internet research the only gluten-free food available at JNB is a fast food chain called 'Nandos'. I was hoping for a bit more variety, but I'll take what I get.   
    • I'm so confused about my daughter's diagnosis.  I hope somebody can help.   My 4 year old daughter has a swollen belly, stomachaches, and lots of gas.  She does not have diarrhea or delayed growth.  Because of her symptoms and because it runs in the family (2nd degree relatives) I had her tested for celiac.   She was weak positive for TTG (IGA)  and strong positive for DGP (IGG)   TTG (IGA)  8   (0-3 neg, 4-10 weak positive, greater than 10 positive) TTG (IGG)  2   EMA: Negative DGP (IGG)  47  (0-19 negative, 20-30 weak positive, greater than 30 positive) Last week, she had her endoscopy.  The doctor found inflammation and little holes or bumps on her duodenum.  He started her on prevacid and said based on his observations, he was suspicious of celiac, but he would not be able to confirm until the biopsy came back. The biopsy showed no signs of celiac disease.  He said that he could not diagnose her with celiac without the biopsy report saying there was celiac damage.  He said he would categorize her as a potential celiac, keep her on a gluten diet and redo the endoscopy in a year or two to check for damage again.  My questions are: 1.)  If it is not celiac, something is causing her duodenum to be inflamed and have little holes or bumps on it, right?  Could it be a wheat allergy or gluten sensitivity?  What else could it be and how do they test for it?  Given her elevated celiac antibodies, how likely is it to be anything besides celiac causing the damage?  2.)  How likely are false positives for TTG and DGP?  I've heard they are pretty sensitive and specific.  Does getting two positives make false positives less likely? 3.) What have you done in this situation?  I want her to have an official diagnosis to make things easier at school and to feel confident that we are eliminating gluten permanently for a worthy reason, etc.  But, I'm having a hard time imagining keeping her on gluten and waiting for her to get more sick and have more intestinal damage just for a diagnosis.     Thanks in advance for your help.  I'm so overwhelmed and confused.  I hope someone has some insight and experience that will help clear things up for me.            
    • Yeah I actually live in Japan which is pretty similar, because Coeliac disease is rare over here so is the understanding and accommodating it. When I mention Gluten to some restaurants they think I am talking in English and they are unfamiliar with the word in Japanese.    So it seems I can write off my chances of getting some authentic Chinese gluten-free food at the airport, but at least there is a Thai restaurant in T3 so I won't starve. Its called  'Phrik Thai' for future reference. http://en-shopping.bcia.com.cn/store/739.html  
    • While in Boston I found Cheer's  Bloody Mary mix that says gluten-free on the bottle and have had no issues and  tastes pretty good 
    • I always assumed plain coffee was, but I have seen some controversy online about this. I know someone who is gluten free and only buys whole beans and grinds them herself because she doesn't trust how the grounds are processed.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,167
    • Most Online
      1,763

    Newest Member
    jen4az
    Joined