Posted 22 April 2004 - 04:59 PM
I am trying to keep her gluten free and still be able to count carbs so she can still have some of the things she likes...She has been amazing concerding everthing she has been through in the last 2 years. So I guess what I'm asking is any information on anything that would help...Sure would make grocery shopping alot eaiser...and make it easier on her too. Valerie
Posted 22 April 2004 - 05:43 PM
The Lord bless you and keep you; the Lord make His face shine upon you and be gracious to you." Numbers 6:24-25
Posted 22 April 2004 - 09:35 PM
Here is a low carb/ Gluten free pasta recipe I pulled off of lowcarbluxury.com
I haven't tried it, but it might be worth a shot.
Low Carb Noodles
2 extra large eggs
1/2 cup soy flour
1/2 tsp salt
2 tablespoons additional soy flour
3 quarts water
1 1/2 tsp salt
Beat eggs thoroughly with a fork or wire whisk. Add soy flour and salt and mix well. Place a large sheet of waxed paper on a flat surface, or use a wooden board if you have one. Sift a tiny amount of the extra soy flour all over the waxed paper or board. Place the dough on the waxed paper, making sure that all surfaces, top and bottom, get a light coating of the soy flour. Roll out the dough with a rolling pin until very thin. Try to roll the dough into a rectangular shape. Work fast!
Beginning with the narrow end, gently fold over about 2 inches of dough and continue turning like a jelly roll until the roll is about 3 inches thick. Dough should be dry enough so layers do not stick together, but should not have a heavy coating of extra soy flour. With a very sharp knife, cut rolled dough in even slices - 1/4 inch wide for fettuccine and as desired for other pasta. Unroll strips carefully so as not to break them, and arrange on waxed paper, keeping flat. The noodles may be left to dry for 1-2 hours, or cooked immediately.
To cook, bring water to a rolling boil. Add salt and put in the pasta, pushing it down gently until all is submerged in the water. (A little oil added will keep the pasta from sticking.) Cook to the al dente stage, testing frequently to make sure the pasta does not overcook. (Al dente means tender but still firm to bite.) Drain pasta thoroughly in a colander and use it with your favorite pasta recipe.
Makes 4 servings. 6 carbs per serving
Son has been gluten-free since December 2001
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