Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Calling All Gf Cooks!
0

19 posts in this topic

Okay all you fabulous gluten-free cooks out there here is the deal.... as some of you know I have been putting together recipes for some time now to put out cookbook. So far, I have nearly 100 recipes, but I would like to get a few more before I present it to the publisher. So if any of you would like to contribute, I'd love to hear/read your suggestions/recipes.

Please keep in mind that my book is not exactly like the books on gluten-free cooking you find now on the market, mine is more about (somewhat upscale, but not advanced) cooking with fresh ingredients, and it's going to include the following sections:

0

Share this post


Link to post
Share on other sites


Ads by Google:

Hi Kathleen:

I am sorry I do not have any recipes for you as I am still learning to cook from scratch, lol but I did want to say GOOD LUCK TO YOU, I know your cookbook will turn out GREAT!!!! :D

0

Share this post


Link to post
Share on other sites

Hee hee... thanks, I'm so nervous! I am drafting my proposals for the publishers as we speak and I keep thinking what if they hate it? or scarier still what if they love it? I think no matter what the responses are I'm gonna freak out. :P

0

Share this post


Link to post
Share on other sites

Kathleen - are you planning on having some ethnic recipes? Since going gluten-free, I really miss going out to ethnic restaurants...I've been worried that the language barrier isssue would be a problem. (I've only gone once... to an Indian restaurant where the manager spoke English well enough). I'd love to learn to make my own Thai/Indian/ etc. foods. Sara

0

Share this post


Link to post
Share on other sites

I didn't plan on singaling out any specifically ethenic sections, However.... I do have several ethnic recipes included, like Thai Beef Salad, Spicy Mango & Chicken Satay,Mexican Corn Salad, Chili Rellanos with red Chili Sauce..... am I making your mouth water yet?

I also plan on including several Asian and Mediterranean dishes.

0

Share this post


Link to post
Share on other sites




heh heh, great minds think alike. i would loooove to talk to you about this. i have also been collecting recipes, as i am a bit of a cook myself. i was collecting them/creating them with the idea of putting out a gluten free cookbook. send me a pm so we can chat :)

carrie

0

Share this post


Link to post
Share on other sites

Would you be willing to post your chili rellenos recipe? I have been lusting for some for a long time now, but too nervous to try. good luck with the publishers. If they don;t think there's a market, just tell them to look at this site, and how hungry we all are for info.

Libby

0

Share this post


Link to post
Share on other sites

I made some "Char Sui Bao's" today (pronounced cha sue bow), they are a Chinese bun filled with barbequed pork. It was the first time I attemped this particular feat. I had been making them for a couple of years before we went gluten free and hadn't made any since because of the challange, but they turned out awsome! Not quite the depth of color that wheat bread will get, but the taste was almost perfect.... I am definately going to put them into my book.... I am also going to work on a wonton skin, something that we can also use for potstickers too, but I need to find the time to experiment more.

Thanks for all the support guys!

0

Share this post


Link to post
Share on other sites

Oops, I forgot... Libby, I don't mind posting the rellanos recipe, give me some time to type it up though, I have it tucked into a drawer with my million other recipes and need to pull it out.

It's really easy though.... roast & skin your chilies, then make a slit down the center and stuff them with cheese (I use monterey jack) then dip in rice flour, beaten egg and gluten-free bread crumbs. Pan fry and serve with a chili sauce or sour cream or whatever you prefer. I will post something a little more specific when I organize everything, but don't be afraid to give them a try.

0

Share this post


Link to post
Share on other sites

Are you interested at all in some Indian recipes? In South India they make most of their breads from rice and lentils, and they turn out fantastically.

0

Share this post


Link to post
Share on other sites

Kathleen-

thanks for being generous with your recipe- I can't wait to try it out!

shimma-

I would love to try out some indain breads. This is the first time in my life I have been excited about baking, or breads. I tried somebody's cinnamon poori recipe yesterday- yum. I did miss cinamon toast. By all means, throw some ideas out there. I will give em a try.

Libby

0

Share this post


Link to post
Share on other sites

Here is a wonderful gluten-free fried chicken breast recipe.

1. Dust your chicken with a legal flour

2. Roll it in soaked ground flaxseed. (2 tablespoons of ground flaxseed and 2/3

cup of lukewarm water. Give this mix time to absorb. 4 to 5 minutes.

3. roll it in brown rice bread crumbs. I have only used HOL-GRAIN bread crumbs.

4. Then put in in your pan with olive oil, salt it and cook it. Make sure you have

enough HOT oil so your chicken does not stick.

This is a 5 star out of 5. I make it for company & they love it.

If you want to include this in your recipe book it is ok with me.

Also my favorite gluten-free bread recipe I found on the internet:

http://bread.allrecipies.com/az/lisnsgltnfrbrd.asp

It doesn't have the right consistency for sandwhiches, but if you toast or broil it , it is YUMMY! My whole faimily eats it.

0

Share this post


Link to post
Share on other sites

Newbie

Group: Members

Posts: 2

Member No.: 1,105

Joined: 8-March 04

Here is a wonderful gluten-free fried chicken breast recipe.

1. Dust your chicken with a legal flour

2. Roll it in soaked ground flaxseed. (2 tablespoons of ground flaxseed and 2/3

cup of lukewarm water. Give this mix time to absorb. 4 to 5 minutes.

3. roll it in brown rice bread crumbs. I have only used HOL-GRAIN bread crumbs.

4. Then put in in your pan with olive oil, salt it and cook it. Make sure you have

enough HOT oil so your chicken does not stick.

This is a 5 star out of 5. I make it for company & they love it.

If you want to include this in your recipe book it is ok with me.

Also my favorite gluten-free bread recipe I found on the internet:

http://bread.allrecipies.com/az/lisnsgltnfrbrd.asp

It doesn't have the right consistency for sandwhiches, but if you toast or broil it , it is YUMMY! My whole faimily eats it.

0

Share this post


Link to post
Share on other sites

Thanks for all the recipe ideas and the support. I hijacked a Pastry chef friend of mine and she is going to help me expand my dessert section, becuase since I generally only cook "savory" cusine, my dessert section was lacking.

You guys are great!

0

Share this post


Link to post
Share on other sites

Kathleen,

Here's a dessert recipe I posted in another thread recently. I've found versions of this recipe in several places, and I particularly like it because it doesn't involve any substitutions -- this is actually a recipe that people who can eat gluten can have. Not that I don't love cake made with gluten-free flour, but sometimes it's nice to just have something like everyone else would. I made this for Christmas this year and my non-celiac parents and their food-snob guests RAVED about it. It's light and airy but intensely flavored.

Here's a flourless recipe that's just incredible:

in heatproof bowl in pan of simmering water, melt 6 oz. semi-sweet chocolate with 3 tablespoons water or coffee and 1 teaspoon gluten-free vanilla.

meanwhile separate 6 eggs and beat the whites into soft peaks.

beat

0

Share this post


Link to post
Share on other sites

Thanks Laura!

I have a decadence cake that is very similar, sometimes it's called a fallen souffle cake as well, because of the souffle method used to make it. However, I have never tried to make it into a roll cake and that sounds fantastic.

Just for everyone elses benifit, this cake is awesome served with fresh whipped cream, as suggested by Laura, but also with a raspberry sauce (made by pureeing raspberries, then straining them and adding sugar to taste, may need to heat in sauce pan to melt sugar). It's also very good coated in a chocolate ganache (50% chocolate & 50% heavy cream, melted together), then served with gluten-free vanilla ice cream.

Laura, I would love to see your almond cake recipe, I recently found an almond tart recipe that is really good, but I need to make it gluten-free.

Thanks again!

0

Share this post


Link to post
Share on other sites

Okay.....

How would I get a copy of this cookbook?????

0

Share this post


Link to post
Share on other sites

Well... I have to finish writting it first, but it's nearly there! After that, it goes to print and then you will probably be able to get it anywhere you would buy cookbooks. And I am counting on you to buy it!

0

Share this post


Link to post
Share on other sites

Let us know when it comes out, and what the title is. My favorite bookstore has already told me that they will order it for me, if they do not have it in stock.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,115
    • Total Posts
      919,447
  • Topics

  • Posts

    • 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.  
    • I'm glad I found these forums!  I will spend some more time this evening reading through them.  But I wanted to get my question out there just to see if anyone else might have answers quicker than I can sift through the forum for them.      I've been feeling terrible for about a year, and after an elimination diet last month, figured out that if nothing else, gluten/wheat is a problem.  After lots of research, I abandoned the elimination diet and added gluten back in, so that I could get tested for Celiac.   I was off gluten for 3 weeks, from mid-June until early July.  I've had it back in my diet for almost 3 weeks now.    My question is this: Since I was off gluten for 3 weeks, and now back on for almost 3, is that enough time on to yield a positive Celiac blood test, if that indeed is what I have?  All the research I've done says 4-6 weeks for a gluten challenge, but is that really necessary if I was only not eating it for 3 weeks?  I am desperate to get this testing done and over with.  I feel terrible all the time and getting through the day is a struggle.  My doctor ran allergy panels already and everything came back clear except for a mild wheat allergy.  So if nothing else, I'll have to give up wheat for sure at the end of all this.  I get the feeling she doesn't know a ton about Celiac though, so I'm doing a lot of the research on my own. Any advice or information would be so appreciated! 
    • Hi Michael, That's quite a spike in blood pressure!  I haven't tested that myself and don't want to if it means I have to eat gluten.  Blood pressure testing to identify food reactions is something that has come up before.  It sounds like it might be possible but I don't know how much study has been done on it.  Probably not much since it is such a simple, straight forward idea. Welcome to the forum!
    • Hi Megan, Did the doctor test you for celiac disease?  You really shouldn't go gluten-free until all the testing for celiac disease is completed.  It is a little odd for a doctor to tell you to go gluten-free for no reason IMHO.  Did he/she explain the reason for it? Personally, I have learned over the years what I can eat safely and what I can't.  Occasionally I get hit but it is rare.  Simplifying your diet is a good first step.  Avoiding processed foods for a while and dairy also is good.  I suggest any change you make last for a month at least. Then try the food again. If you are eating 100 random ingredients/foods each day it is hard to figure these things out.  If you reduce it to a much smaller number of foods then things become simpler. Welcome to the forum!
    • Finally, proof that non-celiac gluten sensitivity is real. ... for the 30 percent of consumers who choose to buy gluten-free products and the 41 percent of ... View the full article
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,154
    • Most Online
      1,763

    Newest Member
    calla84
    Joined