Grieving For Food
Posted 09 June 2005 - 05:53 PM
As for pasta, if you do not take it off the heat at the exact second it is cooked it turns to mush. I think the corn pastas are really mushy, but the rice and rice/corn blends come out fine. It does taste disgusting at first. I think much of it goes away after a time on the gluten-free diet though.My dog will not eat any gluten-free food either, so I laughed when I read that!
My daughter was just in the supermarket with me complaining that she was sick of being a celiac and not being able to grab and eat anything. She says I gave it to her because of my Irish ancestory! Anyway, she was venting. I mention it because you had mentioned venting too! Everyone does, not just about gluten-free food either.
She does love the Pamela's cookies though. Someone had mentioned hating them. Unfortunately, you will have to spend your time and money finding what you do like. But, you will be healthy and that is what's important!!
Posted 10 June 2005 - 05:22 AM
Depending on where you are shipping can be a real PITA, but if you happen to be in the upper midwest it's reasonable.
If you decide to order anything, you MUST try those cinnamon rolls. They are so good.
"When the going gets weird, the weird turn pro. "
- Hunter S. Thompson
Posted 10 June 2005 - 12:12 PM
But knowing about the corn bread and the adadema corn bread is a good idea, because it would be a better way to avoid questions and prying eyes. I just wonder when sorghum bread will become widely available!
Another nice thing is the navy bean pasta.
As for pizza. Well we all know that the crust was never the point, if you will. Don't we?
(Of course, you might not want to trust the words of somebody who loves Ener-G bread more than any other, so try it yourself.)
I've been gluten-free since about Sept 2004, but I've already come to regard the various gluten-free versions of things as the "real deal" and the gluten containing versions as the cheap, crappy, and disgusting imitations.
Posted 10 June 2005 - 01:23 PM
I am not a great cook either, it's just something that I never got deeply into. I don't have a clue how to use a bread maker, but I am considering getting one, since this disease is going to be with me forever. Are they hard to use? Any brands that you would recommend? Will the process be different since you have to use gluten-free flour?
I also use my breadmaker to make my own bread. Nothing complicated, I toss the few ingredients in and press start (I'm not a cook).
Posted 10 June 2005 - 05:02 PM
With that said, I purchased a Zojirushi 2lb bread maker online from WalMart and make Manna from Anna. You set the setting on medium crust, one rise time and remove it immediatley with finished to cool on a rack. WE aren't lucky enough to have a fresh bakery close so mail order almost everything and bake it. Kinnikinnick buns are good, they agree that using lettuce as a bun is yummy but at a party using a bun makes you like everyone else, remember to toast the bread, always! I also use Kinnikinnick bread and bun mix, pizza crust, english muffins and bagels. We are looking for a cracker like ritz, the only ones they like are sun diamond but a variety would be nice.
The best cookie so far is Million Dollar Peanut Butter: l cup peanut butter, l cup white sugar, 1 egg, 1 tsp baking soda, Roll into balls, roll in sugar, place on pan score with sugar coated fork.Yield: 24 cookies, Bake 350, 10 minutes or until lightly brown.
Posted 11 June 2005 - 03:13 PM
I'm not sure what make/model my breadmaker is...it was a gift from my mom when I was diagnosed...I'm sure it is a basic model though, because I figured out how to work it! I put my "basic" recipe below. Good luck to you!
Basic white bread (has wheat bread consistency though)
1 cup water
1 1/2 TBsp butter or Spectrum (gluten-free/non-dairy)
1 TB sugar
1 tsp salt
1 tsp yeast
For "flour"- 2 sifted Cups of gluten-free flour mix, add 1 tsp. xan-gum, 1 tsp. unflav. gelatin
This was simple, quick, and GOOD!
(I used Bob's Red Mill gluten-free flour mix, and whatever gluten-free unflav. gelatin that I found on the Jello aisle). Side note: This makes a 1 lb. loaf for bread machines
Posted 12 June 2005 - 07:23 AM
In the UK two or three makes of bread making machine are well suited to gluten-free dough, it is something to do with how sticky it gets so the motor has to be strong enough. Mine is the cheapest, not much above £20 ($35 ?) (Cookworks from Argos)
if you do a "search" of this forum you can probably find an old thread on these machines.
Some also have particular programs that are of extra usefulness.
Mine is entertaining, it makes interesting noisesand has a window in the top I can't see anything through! The results equalled the best of the shop gluten-free loaves and far exceeded most shop ones.
I hate ordinary bread making as I hate getting my fingers and hands messy.
I go around with bags of "bombay mix" and dried fruit in my baggage and snap up "onion bhajis" whenever I see them (checking labels).
A friend brings bags of Reeses from US trips (I think the plainer chocolates here are good but once it gets complex, foreign ones - incl U.S. - are better).
Planning ahead is a good strategy, always.
An interesting question is:
What is and was the biggest intimacy in your life?
In a couple of dimensions the answer no doubt is:
- mentally - one's own emotions and thought patterns
- bodily - wheat and gluten - several times a day, almost every days of one's life beyond the first year (or less?), copious quantities
It's no wonder one has feelings about the change!!!
Carry on doing things you could do before and still can do - enjoy those fabulous spring cabbages. the water you cook them in, when cooled a little is a wonderful drink!!!
Posted 12 June 2005 - 07:38 AM
Couple more thoughts on baking -
- I use the instruction book of the machine, substituting flours as advised here and elsewhere PLUS a gluten-free bread machine baking book PLUS the recipes on flour and mix bag sides. I usually mix the recipes which is exactly what is NOT recommended but then when I'm in the right mood I can be both placid and adventurous (and have only myself as an appreciative public) which is probably quite a good combination to gain experience. Enquire after good books for you to follow. Often you just have about four dry ingredients, a couple of liquids, try to mix what needs mixing, fairly well, and just layer the ingredients in the machine, usually the liquid at the bottom.
- Don't start too late in the day as you'll be too curious and stay up all night! Mostly it will need to cool and rest both inside the machine then outside.
- If it turns out funny it will still be wholesome to make cheesecake base, crumble topping, bread&butter pudding etc.
_When I have soggy gluten-free bread I make a warm sandwich in my Philips toasted sandwich maker.
- Consult those more experienced than me! Experienced doesn't mean complicated.
Wishing you Good Food ...
Posted 15 June 2005 - 06:36 AM
Enjoy Life Chocolate Chips
They are also soy-free and dairy-free (I have multiple food allergies -- it was hard for me to say goodbye to cheesecake and chocolate eclairs).
I am a newbie and have only ordered them through the online Gluten-Free Mall. You might be able to order them direct from the company. Warning, when I discovered them I ate a bag of them over a 24-hour period. Right out of the sack! They are yum-ola.
Posted 15 June 2005 - 03:18 PM
On a gluten-free substitution note, tonight I made Tinkyada penne pasta with prosciutto, garlic, olive oil, basil, thyme, mushrooms, asparagus and gorgonzola cheese. It was HEAVENLY! And yes- had I not known that Tinkyada was rice pasta, I NEVER would have guessed. It rocks!
Also, last night I took Chebe pizza dough (the smaller ones called "Chebe on the Go") and put olive oil, mushrooms, garlic and gorgonzola on it (I'm on a gorgonzola kick now that I can tolerate lactose again) and it was like my favorite pizza at the Flatbread Company. The Chebe on the Go doughs are much thicker and softer than the bigger ones. They are awesome!
I've just realized it's a learning curve and it takes time. When I first went gluten-free I bought gluten-free bread and cookies etc just becauise they were gluten-free. Some of it was horrible, but some of it is really good. It just takes time to figure out what you like. And this board is such a good place to get support, advice and feedback. Hang in there, it takes time!
Posted 15 June 2005 - 03:53 PM
Posted 17 June 2005 - 12:59 PM
Posted 17 June 2005 - 01:08 PM
Other than that, I usually eat peanut butter and jelly on rice cakes for breakfast, leftovers from the previous night's dinner for lunch and then fish, veggies, rice, potatoes, chicken with various sauces/spices for dinner. It took me a LONG time to figure this out though (at first, I thought I had to buy stuff just because it was gluten-free)
Maybe try having a talk with your family that if stuff is marked "Mom's" they should ask before eating it.
If you have an actual diagnosis from a doctor you can also get a tax break on gluten-free food (it's here on this website but I haven't done it since I don't have the diagnosis).
Hope this helps. I don't know how old your kids are, but maybe they just don't get it.
Posted 17 June 2005 - 01:12 PM
Thanks for any advice,
Posted 17 June 2005 - 01:15 PM
I don't buy the specialty stuff. That's what I do. Meals consist of meats (turkey, chicken, beef, fish, pork), vegetables (oh, I could make a list a page long), fruit (again... page long list), naturally gluten-free grains/legumes (brown rice, white rice, corn, quinoa, millet, beans, lentils), and spices to season whatever I'm cookin'. There's practically no limit to what you can make with fresh ingredients. ;-)
I can't keep up and can't seem to afford this. HOW is EVERYONE else out there doing it?
Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy
G.F. - September 2003; C.F. - July 2004
Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me
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