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Chinese Food Recipes
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Does anyone have any great Chinese food recipes? I have been looking everywhere and cannot find any. :)

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I have my Chinese cookbooks and recipes and just use them substituting gluten-free soy sauce and gluten-free teriyaki sauce. Some recipes I can't make as they call for gluten ingredients but Pepper Steak, Beef and Broccoli, and some like that are fine. I need to find a way to make Kung Pao Chicken though as my recipe calls for Black Bean Sauce, Chili Paste and Hoison sauce which all have gluten. I'm scared to death to go to a Chinese restaurant now, so I bought the short grain rice and an electric wok and am having fun. You must keep a positive attitude and look on the bright side. (Think of how much less fat and sodium in the meals you make yourself!) But it is hard!

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Aside from black bean sauce, I've had no real problems substituting gluten-free ingredients in Chinese recipes.

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gluten-free Doc has posted some good asian recipes in our recipe section. She posted Egg Rolls and Kung Pow Chicken and some others..you can find them here:

http://www.glutenfreeforum.com/index.php?showtopic=887

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Most Chinese recipes calling for noodles can easily, and un-noticably be substituted with rice flour or tapioca noodles, which can also be found in Asian markets.

The gluten-free pantry on-line store has some gluten-free Hoisin sauce and for chili paste you can use Sambal.... I am almost sure its' gluten-free, but it's really, really spicy. I use it for soups sometimes to give it a kick, and for a gallon of soup, I only use about 1 tsp of the sambal. As far as the black bean paste goes, my mother in law has made her own, but I think it's rather time consuming because it has to ferment for a while, but my husband says that you can buy the fermented black beans, then pound them down yourself and add the garlic to your liking. I would assume you could only buy these at fairly large Asian markets though.

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    • I figured I would update those who were wondering.  I have gotten the appt. so far moved up to August 30. I am waiting to have gene testing done via swab for all 3 of my kiddos tomorrow. My daughters celiac antibodies came up negative but her IgA is low which the ped said could cause false negative antibodies for celiac so she will need to see a GI dr. also. The pediatrician is going to call the GI to try to get them in sooner. I am keeping them all on a gluten diet until the GI dr. decides what to do. I am on the cancellation list already for my son, however I am not going to be persistent with my phone calls to them until I have the results of the gene test. I really want that result in my hand before going to the GI dr if I can. Maybe if he is positive, along with his bloodwork and my history they can forgo the endoscopy. But he will eat gluten till then.  My husband and I have been very honest and upfront with him as to what is going on and the possibility of the endoscopy and what that entails and although scared in general he seems ok after assuring him that since I have it he has me to help him every step of the way.  Going through his current diet with him I realized that he is truly on such a low gluten diet that I am actually surprised his bloodwork shows antibodies at all!  So I told him to make a list of allllll the gluten he could possibly think of eating and he needs to pound it until the GI visit or endoscopy. Funny thing is everything he keeps thinking of to want to eat...is already gluten free!  The other night we were at a friends and he asked if he could be done with his hotdog. I made him finish just the bread 😂 Thanks for your help and advise and I will keep y'all posted on both kids!  My oldest is a ok as far as all his antibodies. Just actually had a follow up for other immune issues and all his levels are now normal!
    • I like your plan Cara, I may have to include it in my sons.    Poor little guy is still very very sick. I think he is resisting and cheating, despite having the support of two other siblings and a 100% gluten-free home. 
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    • Well, you can probably get an apple or something.  You might be able to get someone to boil you some eggs.  But be careful of things like nuts that should be naturally gluten free.  They have almost always been soaked in a flavor solution that usually containes caramel coloring, "soy" (wheat) sauce and other aditives.  If I am really hungry and must eat in a Chinese restaurant, I order plain white rice and steamed vegetables.  But even so, you must monitor it carefully.  The rice sometimes has other substances added to give it a better texture, and very often the vegetables have in fact had "just a little bit" of soy sauce added.  To be fair, celiac disease is hardly ever found in East Asians, so understandably people are not tuned it to it.  Also, culturally, with the exception of fruits, it is generally thought that the flavor of foods needs to be enhanced, so it is had to find anything natural even in the "western" gorceries. Even in the western restaurants, be careful.  Fish and meat and often vegetables are usually pre-marinated. I will not even attempt to address the issue of cross-comtamination, since that is a whole higher order of things. I do know what I am talking about; I have celiac and have worked here for nearly 7 years.  
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