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Need Some Dairy Free Pasta Or Rice Sauce Ideas Please


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13 replies to this topic

#1 HavaneseMom

 
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Posted 03 March 2014 - 12:24 PM

Hi Everyone,

Let me start off by saying, as of right now I am a terrible cook and the simpler the recipe the better!

I have been trying to home cook more instead of eating gluten free microwave meals.

My favorite thing to make is a big pot of either gluten free noodles or rice, with either turkey, chicken or beef added, then some veggies thrown in it. I like to do this in a big batch and freeze up my own microwave meals.

I'm just wondering if anyone has any ideas for a dairy free sauce to toss in there? I have been using gluten free broths, with a little Mrs. Dash and salt. It's pretty boring, but since my stomach is sensitive I don't mind that, but would like other options too. Not to make this too difficult, but in addition to dairy, I can't eat tomato, garlic or onion right now. Any ideas for sauces for flavoring that I could add would be appreciated.

Thanks!

 


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Grateful to be correctly diagnosed at 40.
Likely misdiagnosed since childhood.
Blood test and Biopsies positive for Celiac Disease.
Gluten Free Since 10/9/13.

Be kind whenever possible. It is always possible. ~ Dalai Lama

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#2 GottaSki

 
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Posted 03 March 2014 - 01:09 PM

Carrot and ginger puree?

 

Add fresh herbs like basil or cilantro to broth when you use it.


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-Lisa

Undiagnosed Celiac Disease ~ 43 years

3/26/09 gluten-free - dignosed celiac - blood 3/3/09, biopsy 3/26/09, double DQ2 / single DQ8 positive

10/25/13 - MCAD

Health history since celiac diagnosis became too long -- moved to the "about me" section of my profile

My children and I all have multiple copies of the genes for Celiac Disease, along with large variety of symptoms/resolution gluten-free

Current tally from me, three kids and two grands: 4 diagnosed with Celiac Disease, 2 NCGS

Get PROPERLY tested BEFORE REMOVING GLUTEN.

ALWAYS independently research health related information found on internet forums/blogs.

"LTES" a Gem :)


#3 Juliebove

 
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Posted 03 March 2014 - 08:23 PM

Can you have leeks? Chives? If so, I would add one of those. Get some dried mushrooms and powder them in a Magic Bullet. Failing that, chop as finely as possible. Add to you broth to thicken and add flavor.
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#4 HavaneseMom

 
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Posted 03 March 2014 - 09:25 PM

Thank you! These are great ideas and things I never would have thought of. It sounds like using broths as a base and adding interesting things to it can change the flavor quite a lot. I will be trying these suggestions soon.


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Grateful to be correctly diagnosed at 40.
Likely misdiagnosed since childhood.
Blood test and Biopsies positive for Celiac Disease.
Gluten Free Since 10/9/13.

Be kind whenever possible. It is always possible. ~ Dalai Lama

#5 kareng

 
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Posted 04 March 2014 - 06:49 AM

Its not really a sauce but I add different things to rice.  Things I use that it sounds like you can have  - pineapple, teryaki, small chopped up veggies, corn, peas, fresh basil, dried Ital seasoning, fresh or canned jalapenos or other peppers, oven roasted peppers (spicy or bell), jarred roasted red peppers, tiny chopped up spinach, etc.    Olive oil drizzled on rice when fully cooked is nice.  You can get flavored olive oils.  I also get Lundberg rice mixes that are more than just regular rice.  They have a nice nutty flavor that is different.  Some people make rice sweet and add things like walnuts and raisins.

 

 

http://www.lundberg....Rice_Blend.aspx


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Thanksgiving dinners take 18 hours to prepare.  They are consumed in 12 minutes.  Half-times take 12 minutes.  This is not a coincidence.  - Emma Bombeck
 
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#6 Pegleg84

 
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Posted 04 March 2014 - 10:27 AM

If you want something more like a cream sauce, you can actually make a decent alfredo with coconut milk (with lots of garlic and some nutritional yeast). It does take more attention than throwing it in the pot, though.

 

What about curry? You can make a big pot of biriyani, just cook up the veggies and curry and stuff, then add in pre-cooked basmati rice at the end and let it all simmer together. Lots of cinnamon and garam masala and curry powder.

 

Also, you might want to try this question in the cooking thread and see what pops up there.


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~ Be a light unto yourself. ~ - The Buddha

- Gluten-free since March 2009 (not officially diagnosed, but most likely Celiac). Symptoms have greatly improved or disappeared since.
- Soy intolerant. Dairy free (likely casein intolerant). Problems with eggs, quinoa, brown rice

- mild gastritis seen on endoscopy Oct 2012. Not sure if healed or not.
- Family members with Celiac: Mother, sister, aunt on mother's side, aunt and uncle on father's side, more being diagnosed every year.


#7 kareng

 
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Posted 04 March 2014 - 10:34 AM

If you want something more like a cream sauce, you can actually make a decent alfredo with coconut milk (with lots of garlic and some nutritional yeast). It does take more attention than throwing it in the pot, though.
 
What about curry? You can make a big pot of biriyani, just cook up the veggies and curry and stuff, then add in pre-cooked basmati rice at the end and let it all simmer together. Lots of cinnamon and garam masala and curry powder.
 
Also, you might want to try this question in the cooking thread and see what pops up there.



I just realized this should be in the cooking section! I will move it there now. Silly me..... :)
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Thanksgiving dinners take 18 hours to prepare.  They are consumed in 12 minutes.  Half-times take 12 minutes.  This is not a coincidence.  - Emma Bombeck
 
dancing-turkey.gif
 
 
 
 

 


#8 GottaSki

 
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Posted 04 March 2014 - 11:22 AM

I just realized this should be in the cooking section! I will move it there now. Silly me..... :)

 

Lol....it was in the cooking section....I moved it as she was looking for suggestions with several intolerance and thought she'd get more response.

 

Oh well...either place is fine...and ideas are flowing :)


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-Lisa

Undiagnosed Celiac Disease ~ 43 years

3/26/09 gluten-free - dignosed celiac - blood 3/3/09, biopsy 3/26/09, double DQ2 / single DQ8 positive

10/25/13 - MCAD

Health history since celiac diagnosis became too long -- moved to the "about me" section of my profile

My children and I all have multiple copies of the genes for Celiac Disease, along with large variety of symptoms/resolution gluten-free

Current tally from me, three kids and two grands: 4 diagnosed with Celiac Disease, 2 NCGS

Get PROPERLY tested BEFORE REMOVING GLUTEN.

ALWAYS independently research health related information found on internet forums/blogs.

"LTES" a Gem :)


#9 HavaneseMom

 
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Posted 04 March 2014 - 02:41 PM

I can't wait to try all of these ideas and I am so glad I asked.

On top of being a bad cook, I am not at all a creative when it comes to cooking and never would have thought of any of these ideas. I'm hoping as my cooking skills improve, I will enjoy cooking more too. I think I need to spend more time browsing the cooking/food related topics in this forum. There are so many good ideas and recipes!


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Grateful to be correctly diagnosed at 40.
Likely misdiagnosed since childhood.
Blood test and Biopsies positive for Celiac Disease.
Gluten Free Since 10/9/13.

Be kind whenever possible. It is always possible. ~ Dalai Lama

#10 itsmebiancap

 
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Posted 05 March 2014 - 08:14 AM

I love to use olive oil as  a base for cooking! Olive oil with some fresh/dried herbs and a little salt. If you want extra taste add butter. Yum! Also, another idea is to go to an International store or Farmers Market (or just down that aisle in your grocery store). You may find some items that fit your diet that you would have never considered or may always wanted to try. The last thing I suggest is using salad dressings for sauce. I do it all the time. Two ways you can do this. 1) You can marinate your meat in the sauce for 2-3 days then cook it and use the "juice" for the pasta sauce. Or you can cook the pasta then after you drain the pasta add the dressing with a touch or salt. I hope these ideas help! I am not a big fan of tomato sauce so I learn to be creative along time ago. Another thing that changes the meal is when you add veggies with the chicken and olive oil/"Sauce" and cook then let it sit for like a day and reheat. Its so good because everything marinated together. I use frozen veggies mostly and the mixed bags are a good thing too. The Pasta company for gluten-free I tried Ronzini and it was fabulous! Let me know if this suffice. Ciao!


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#11 bartfull

 
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Posted 05 March 2014 - 01:43 PM

You have to be VERY careful with used marinade. They SAY if you boil it for at least ten minutes it'll kill any bacteria left in it from the raw meat, but I would just toss it out. If you make enough marinade to put some in a jar and use the rest to soak your meat, the stuff in the jar won't have any bacteria from the raw meat and it will still taste the same. Better to be safe than sorry, IMO.


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BUT I CAN STILL PLAY MY GUITAR AND THAT"S ALL THAT MATTERS!

 


#12 MGR

 
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Posted 05 March 2014 - 01:50 PM

Can you have leeks? Chives? If so, I would add one of those. Get some dried mushrooms and powder them in a Magic Bullet. Failing that, chop as finely as possible. Add to you broth to thicken and add flavor.

OH, the mushroom powder... fabulous idea to flavour stews, soups, etc.!!


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#13 LauraTX

 
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Posted 06 March 2014 - 12:41 AM

You have to be VERY careful with used marinade. They SAY if you boil it for at least ten minutes it'll kill any bacteria left in it from the raw meat, but I would just toss it out. If you make enough marinade to put some in a jar and use the rest to soak your meat, the stuff in the jar won't have any bacteria from the raw meat and it will still taste the same. Better to be safe than sorry, IMO.

I agree with this.  Just reserve some marinade before putting the meat in it and put it in a cup in the fridge.  Even if you heat it enough to kill bacteria, there will still be endotoxins that make you sick if there was a plethora of bacteria in it in the first place.  Also putting too much marinade on the meat is a waste of marinade.  Heat up the reserved non-meat-juice marinade and add in some corn starch to thicken it.  NomNomNom.

 

OH, the mushroom powder... fabulous idea to flavour stews, soups, etc.!!

:o  I love love love mushrooms, need to try this!


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#14 itsmebiancap

 
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Posted 06 March 2014 - 08:24 AM

Yes they are right. The point however was to use the salad dressing or marinades for the pasta/meat. 


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