[kolka]

I'd like to try some of these recipes. This clear gel that you mention, is it like a cube of jello? Or is it a powder? What does it look like? Can I use unflavored gelatin, mix it with hot water, let it cool to get a gel and that would be the same?

[AndreaB]

kolka, on Mar 16 2007, 08:27 PM, said:

I'd like to try some of these recipes. This clear gel that you mention, is it like a cube of jello? Or is it a powder? What does it look like? Can I use unflavored gelatin, mix it with hot water, let it cool to get a gel and that would be the same?

Sorry I missed this Kolka.

The clear jel is made from corn. It's a powder. I'm sure you could try gelatin in it's place. You'd have to play with it and see how it turns out. I don't use the clear jel or instant clear jel anymore since we avoid corn as much as possible....especially non organic. I haven't made these recipes for a long time.

[hathor]

Gentleheart, on Jan 4 2007, 11:40 PM, said:

Also...can some of you who are allergic to baker's yeast, use nutritional yeast without trouble? I officially test allergic to the baker's kind, but not the other. But I've been a little hesitant to try it. Thanks!

Baker's, brewer's and nutritional yeast are all Saccharomyces cerevisiae, just in different forms. (The nutritional stuff is deactivated). Since I test as intolerant to Sacc. cer., I've been reluctant to use nutritional yeast or buy any product that has it.

On another note, I also have been on the lookout for chickpea miso. It is in a number of recipes in Food Allergy Survival Guide. The only place I've found it is online. (Don't ask; I didn't save the link. I found it by googling, but then wasn't sure if I wanted to go to the expense when I never heard from anyone that has tried it ...)

[AndreaB]

hathor, on Sep 20 2007, 06:15 AM, said:

Baker's, brewer's and nutritional yeast are all Saccharomyces cerevisiae, just in different forms. (The nutritional stuff is deactivated). Since I test as intolerant to Sacc. cer., I've been reluctant to use nutritional yeast or buy any product that has it.

My family seems to have some problems with nutritional yeast. I haven't used it in quite some time. It does make some things more difficult. I hoping we will be able to use it again at some point downt the line, but maybe I won't want to by that time. I think only one of us tested intolerant to yeast but it's not a problem in bread that I know of, for us anyway.

[hathor]

Strange thing is that I haven't noticed a problem with yeast in bread, either. I went without, then tried some after a few months ... no difference. So I'm not quite sure what to do. But having yeast in more bulk, as with nutritional yeast, gives me some pause.

It is hard to find much on yeast intolerance. I did run across this study:
http://www.ncbi.nlm.nih.gov/sites/entrez?d...l=pubmed_docsum

This would indicate that, in some celiacs, a gluten-free diet can make the antiyeast antibodies go away. The antibodies are common in those who aren't gluten-free yet, but if they are, it looks like the prevalence is the same as for those without celiac. http://www.celiac.com/st_prod.html?p_prodi...-34107538572.10

I haven't had any problems with alcoholic beverages. Even those with true allergies to yeast apparently rarely have a problem. http://www.allergycl.../guides/54.html

OK, that's all I know about the subject Feel free to add anything you know.

[AndreaB]

I know nothing about it. Haven't looked into it.

I just know my family's intolerances stem from metals and/or candida for the most part.

[AndreaB]

Here's another recipe we had pre gluten free that we really enjoyed.

Crunchy Noodle Casserole from The Guilt Free Gourmet by Vicki Griffin

1 lb Noodles (seashell)
1 recipe Cashew Milk Gravy (see below)
3 Tb Chick-it Seasoning (see below)
1 tsp garlic powder OR 2 cloves, crushed
2 tsp onion powder
3/4 C frozen peas, uncooked
4 C corn flakes, crushed or enough to cover bottom of dish and sprinkle top

Recipe for Cashew Milk Gravy

3/4 C raw cashews
5C water
1/4 C Cornstarch (we always sub arrowroot)
1/2 tsp salt
1/4 C Sesame Tahini

Recipe for Chick-it Seasoning

1/4 C salt
1/2 C nutritional yeast flakes
1/4-1/2 tsp tumeric
1/2-1 tsp garlic powder
1 Tb onion powder
1/2 tsp marjoram
1/2 tsp sage or summer savory
1 Tb parsley

Blend thoroughly to a power-like consistency. (I used a coffee mill/grinder)
Store in a sealed container in the refrigerator.


Cook noodles and drain water.
Make cashew milk gravy in blender. Use 1/2 C of water called for first, blend, then add remainer.
Thicken milk gravy in a saucepan, stirring constantly.
Add milk gravy, peas, seasonings to noodles, and stir.
Cover bottom of casserole dish with crushed cornflakes.
Pour noodles into casserole dish and top with crushed cornflakes.
Bake at 350 until heated through and bubbly. Corn flakes should be lightly browned.

[mftnchn]

Thanks Andrea. I have tried the cashew cheese on pizza and love it, so need to do more experimenting!

[sicl4015]

Thank you! I recently made the mayo for artichokes and it was perfect.
The cheese is next.

I am constantly hunting for 'nothing in it' recipes.
In the last two years we have discovered celiac and multiple food sensitivities, so I spend a lot of time hunting for ways to create new favorites.

I am constantly on the look-out for a recipe site that has the ability to search by what is not in it.
The recipes would need to be tagged xxxx-free in order avoid having to list every item (ie 'dairy-free' instead of listng milk, cheese, etc) in order to work.
Have you come across anything like this?