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First post here...
i have a 2.5 yo son and an 8 mo daughter. We had my son tested 6 months ago for food allergies and it came back with many allergies including barley and wheat. We have been trying to go gluten-free since this point. We believe that when he eats gluten, he has difficulties pooping.
Now, we just introduced my daughter to solids and she too is having difficulties pooping. I know it could be other things as well.
I just want to see if anyone else out there has young kids that might have similar issues. This is all new to us and we are thinking of having us all tested to see if we have celiacs.
Other allergies my son has is to dairy, soy, garlic, eggs and animal dander.
Thanks for any of your thoughts. We are feeling a little lost here.
Hi there: as you have found, water balance is key to a great pie crust. Here is the recipe I like best, and I've tried many. It's flavorful and actually is flaky! http://flippindelicious.com/2014/11/best-all-butter-gluten-free-pie-crust-pastry.html
If you follow the directions to the letter I believe you will have success. I usually mix mine by hand to get a sense for the dryness of the flour and how much water to add by the teaspoon to get the right texture; you might try this for a while instead of using the food processor. A short rest in the refrigerator also helps immensely, since it gives the flour a chance to absorb the water and the starches to soften, making it easier to roll out. Making pie dough is an art and a hands-on approach helps the overall product, in my opinion. That's the way my grandma did it and she made unbelievably delicious pie. Good luck--you'll get it!
P.S. I just looked at your recipe. I'm not sure why but I haven't ever had much luck with Carol Fenster's recipes, unfortunately, so don't feel bad!
I had a few meltdowns in the grocery store at first, walking out empty handed. Of course I lived on junk food before going gluten-free and the idea of eating plain whole foods seemed foreign to me. I'm not much of a cook!
Definitely, eating out is the hardest part. Being spontaneous is going to have to be a thing of the past. While I always carry non-perishable gluten-free food in my purse for those "just in case" times, it's hard to carry a whole meal. (Lara bars are good but not THAT filling.)
That means planning ahead. If you either eat before you go, after you go, or even bring food to eat while there, you pretty much need to know you ARE going ahead of time. So I keep the freezer full of individual meals that can be thawed or cooked in the microwave at a moment's notice. That can mean a one bowl meat/rice/veggie dish, some Against the Grain frozen pizza, or even a sandwich on gluten-free bread.
Depending on where you live there might actually be a safe restaurant or two in your area. Of course unless they are a totally gluten-free facility there is always a chance of getting glutened no matter how safe their practices are. I think I just read here the other day about someone finding a crouton in the bottom of their salad bowl. Mostly it doesn't happen but there aren't too many of us who haven't been glutened at a "safe" restaurant at least once.
Also, I have seen that some folks have trouble talking their friends into eating at only those places that have gluten-free menus and safe practices. That's why not only do you need to educate your family, but your friends too. If they care about you they will listen, learn about, and heed your need for safe gluten-free foods.
Another thing to think about - if you're out shopping with your friends and it takes longer than anticipated, instead of relying on a Lara bar or two, there is usually a grocery store nearby. You can run in and pick up something there. Fresh fruit, certain cold cuts, a pre-made salad (as long as there are no croutons), even a bag of Lay's potato chips.
Once you've become experienced at reading labels you can be assured of eating safely. Kraft products and Con-Agra (and a few others) will ALWAYS list any gluten ingredients on their labels. Those are big parent companies that have many many brands under their names.
It will take you a while but before you know it, all this will become second nature to you. I promise.
I made an entire recipe book with all kinds of gluten free fool proof recipes.
I usualy use coconut flour from Bob's Red Mill. I find it works the best.
Also, you can use regular all purpose flour.
2 cups of flour, 1/2 tsp salt, 8 Tb butter (chilled), 1 large egg (lightly beaten), 8-10 Tb ICED water.