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

The What's For Dinner Tonight Chat
3 3

9,867 posts in this topic

Yarsss Karreighn!

0

Share this post


Link to post
Share on other sites


Ads by Google:

No more than two glasses of wine for this girl .... leads to sneaking to the frig that could cause major set-back - thankfully I just have an upset stomach from my midnight trial of RBJ on gluten-free waffles!

0

Share this post


Link to post
Share on other sites

Attention Miss Adalaide!!!

You were looking for these?

You may have to sub some things to keep within your dietary restrictions,

but the recipe author is emphatic about the tap starch.

(I have not made these myself) and the" I " in the recipe is the author.

Hope these are what you want!

Quick Brazilian Cheese Rolls {Pao de Queijo}

Recipe by Our Best Bites

1 large egg

1/2 cup milk

1/4 cup canola oil

1 cup tapioca flour (sometimes labeled tapioca starch) no substitutions

1/2 tsp kosher salt

1/4 C grated cheddar cheese* (preferably medium or sharp)

1/4 C grated Parmesan cheese

*you can play around with the cheese.

I’ve used Monterey Jack, low-moisture mozarella, swiss, and even gruyere in place of the cheddar. All great!

Optional: extra cheese to sprinkle on top and any herbs/flavorings you’d like to add. Try rosemary and or garlic powder, my favorites!

Preheat oven to 400 degrees.

Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth.

Add cheeses and pulse 2 times. Immediately pour batter into a mini muffin tin (if your muffin tin isn’t non-stick, spray lightly with non-stick spray first), filling each well about 3/4 full, or just slightly less.

If desired (and I recommend), sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.

Bake for 15-20 minutes until puffed and golden. Remove from oven and cool for a few minutes before removing rolls from pan. Serve warm. {Que Gostoso!} These actually don’t re-heat well so I recommend making and eating fresh.

Yield: anywhere from 16-24 rolls, depending on how full you fill your muffin pan. I fill mine pretty full (a good 3/4 full) and I generally get about 16-18.

http://www.ourbestbi...ao-de-queijo-2/

I have made the Chebe cheesy rolls, but they do not appear to be at all as light and fluffy as what's in those pics!!

0

Share this post


Link to post
Share on other sites

Thank you kindly! I had found that and was headed to the store today for some Parm I'm not supposed to be eating. I had every intention of sharing it as soon as I tested it for perfection. I also have to check to be sure my muffin pan is a mini-pan. OMG I haven't used it in so long I can't remember if I have a regular or min muffin pan! Embarrassing. :ph34r: After my first time making them I'll try subbing, which is when I'll go for my egg replacer. I never sub a first time, ever. But it just makes SO MANY and you have to eat them warm. I'm gonna get so fat. Good thing I still have one pair of my old jeans around. :D

Did you see some of the morons posting recipes? There was actually one with regular flour. Then she was all if you have a gluten thing you can just do it with tapioca instead. They're a traditional ethnic food that is supposed to be made with tapioca!!! My eye was twitchin' so bad.

eyetwitch_zps7939c412.gif

No more than two glasses of wine for this girl .... leads to sneaking to the frig that could cause major set-back - thankfully I just have an upset stomach from my midnight trial of RBJ on gluten-free waffles!

Yeah, but I'll bet you were a boatload of fun! :lol: Get to feeling better and getting those cabana boy pics!

0

Share this post


Link to post
Share on other sites




This post is for love2travel. Click the link for what a suitor is prepared to do in Edmonton to win the hand of his girlfriend:

http://www.stuff.co....re-nuptual-test

Smart man. Awesome (and cool - get it?) video. Get this - we live north of Edmonton where it is even colder. In fact, the other day we were 18 degrees colder than Edmonton. Where I live is a pocked of extreme and severe cold.

Thanks for thinking of me and my trials and tribulations! :P

0

Share this post


Link to post
Share on other sites

To free up room in one of our freezers we are having roast turkey tonight. But no ordinary turkey - it is free range and I'm basting with an herbed butter. Starting roasting at 500 then cranking down the oven to 350 after 30 minutes to get a perfect skin. It will be succulent, tender, moist and full of flavour from the inside as I am stuffing the cavity with lemons, fresh herbs, lots of seasoning, carrots, celery and onion. With it will be perfectly-roasted potatoes and carrots. I'm making an unctuous silky jus including white wine. Should taste ok. We are not really turkey fans (there are so many other things out there that are more exciting) but roasted like this is sublime.

0

Share this post


Link to post
Share on other sites

To free up room in one of our freezers we are having roast turkey tonight. But no ordinary turkey - it is free range and I'm basting with an herbed butter. Starting roasting at 500 then cranking down the oven to 350 after 30 minutes to get a perfect skin. It will be succulent, tender, moist and full of flavour from the inside as I am stuffing the cavity with lemons, fresh herbs, lots of seasoning, carrots, celery and onion. With it will be perfectly-roasted potatoes and carrots. I'm making an unctuous silky jus including white wine. Should taste ok. We are not really turkey fans (there are so many other things out there that are more exciting) but roasted like this is sublime.

I like turkey okay. There are plenty of other more delicious things, but I never go more than 6 months or so without roasting me a big fat bird. Done up right they're plenty delicious. As always, you probably have half of us considering braving the cold and snow to be at your place.

0

Share this post


Link to post
Share on other sites

I like turkey okay. There are plenty of other more delicious things, but I never go more than 6 months or so without roasting me a big fat bird. Done up right they're plenty delicious. As always, you probably have half of us considering braving the cold and snow to be at your place.

You are too sweet. :) Hey - did you ever decide on a birthday cake? I have been away from this forum since Friday night so I have some catching up to do. Did I miss anything thrilling?

0

Share this post


Link to post
Share on other sites

You are too sweet. :) Hey - did you ever decide on a birthday cake? I have been away from this forum since Friday night so I have some catching up to do. Did I miss anything thrilling?

OMG, girl, you missed a ton! we made so many plans for you !!

and we saw not only her cake but her whole menu.....okay..scroll

back to page 307 in the thread...read from there! :D

0

Share this post


Link to post
Share on other sites

Where did I put my cupcake pic? Over in the giraffe thread? I think I could put it here for you. I decided I was too lazy to cook and went to Sweet Cakes in the city for a metric buttton of red velvet cupcakes. I meant to freeze a few when I bought them. Instead I will polish off the last two today. :ph34r: (I cropped most of my other photos, didn't think about doing this one til after I posted it. IMO it totally deserves to be huge and awesome.)

IMG_20130105_131926_zpseb0f2809.jpg

0

Share this post


Link to post
Share on other sites

waa waaa I want one of those!!!!!!!!! :(

0

Share this post


Link to post
Share on other sites

I have been thinking about logistics for the compound and road trip on the bac k of my other thread on soy substitution.

We are going to need some mighty spreadsheets to keep up with all the different stuff we can and can't eat. I crack up when I order a st@&$%#& decaf soya latte (like, seriously, what is left?!!) but can you imagine all of us in one diner?

One burger and fries, hold the bun, the fries, the tomato,, the cheese no pickle, one strawberry milkshake, soya, etc etc

0

Share this post


Link to post
Share on other sites

Yes, I can imagine :blink: Say ten people, one prepared dish = 10 different versions of said dish :wacko: Chef will go nutz :ph34r:

0

Share this post


Link to post
Share on other sites

1 enchilada casserole.... hold the food :lol:

0

Share this post


Link to post
Share on other sites

I have been thinking about logistics for the compound and road trip on the bac k of my other thread on soy substitution.

We are going to need some mighty spreadsheets to keep up with all the different stuff we can and can't eat. I crack up when I order a st@&$%#& decaf soya latte (like, seriously, what is left?!!) but can you imagine all of us in one diner?

One burger and fries, hold the bun, the fries, the tomato,, the cheese no pickle, one strawberry milkshake, soya, etc etc

:lol: How true! Who wants to be the IT department as we venture forth?

0

Share this post


Link to post
Share on other sites

Yes, I can imagine :blink: Say ten people, one prepared dish = 10 different versions of said dish :wacko: Chef will go nutz :ph34r:

1 enchilada casserole.... hold the food :lol:

:lol:

That is one good looking cupcake.

0

Share this post


Link to post
Share on other sites

ATTENTION!!

OK. Now that I have your attention, we should brainstorm about the compound location. If I recall correctly, Colorado was mentioned.

What other locations can we count as possibilities? As I started this I get to go first. :lol: (Not selfish or anything...) It should be a place with access to all sorts of wonderful fresh local produce - fishing, foraging, picking, spearing, shaking, milking, plucking, bartering...eating.

EUROPE - have been to many countries in Europe but I do have my favourites.

What are other options? Hopefully somewhere that does not require heavy parkas and shovels. :ph34r:

ETA: Oops! My formatting went all whacky. :wacko:

Edited by love2travel
0

Share this post


Link to post
Share on other sites

I'm partial to Utah. Just sayin'. But really, the weather is great here most of the time, this cold thing is highly unusual. Summers are mild, winters are mild. We have summer sports, winter sports, deserts, mountains, lakes, cities, quick escapes to the country and from people. Really, we have it all and without having to really go anywhere.

0

Share this post


Link to post
Share on other sites

I'm partial to Utah. Just sayin'. But really, the weather is great here most of the time, this cold thing is highly unusual. Summers are mild, winters are mild. We have summer sports, winter sports, deserts, mountains, lakes, cities, quick escapes to the country and from people. Really, we have it all and without having to really go anywhere.

I've been to Utah and would have to agree. It is truly lovely. Now if only we could find a different culture and first language spoken in Utah - I'd be all over it! Sounds weird, but North America is not different enough for me. I suppose that is one of the 391,762,208,762 reasons I am so smitten with Europe. I'm a bit Europe hungry. :wub:

0

Share this post


Link to post
Share on other sites

I am pretty sure we had this argument already and decided we need two locales.

One for the people who cannot tolerate heat

and

one for people who cannot tolerate the cold.

We are like goldilocks..we need "just right"

0

Share this post


Link to post
Share on other sites

I am pretty sure we had this argument already and decided we need two locales.

One for the people who cannot tolerate heat

and

one for people who cannot tolerate the cold.

We are like goldilocks..we need "just right"

Oh, yeah! That *is* what we said. I can tolerate neither so where shall I go? :o

0

Share this post


Link to post
Share on other sites

Oh, yeah! That *is* what we said. I can tolerate neither so where shall I go? :o

I also tolerate neither! I stay indoors during the day most of the time. I love to spend evenings outdoors though in the summer. It is positively lovely! You know, it is true that Utah isn't really exotic exactly... but we do have a very large immigrant population from all over the world. Now, most of these are mormons, but are also more than happy to share their cultures and languages. It is one of the things I so love here. Instead of being limited to a single culture I am exposed to so many it seems limitless! I can't usually partake of the foods at all of the ethnic festivals, but I do so love to enjoy the music, the smells, the art and I can always go home and replicate something in my kitchen.

0

Share this post


Link to post
Share on other sites

Where did I put my cupcake pic? Over in the giraffe thread? I think I could put it here for you. I decided I was too lazy to cook and went to Sweet Cakes in the city for a metric buttton of red velvet cupcakes. I meant to freeze a few when I bought them. Instead I will polish off the last two today. :ph34r: (I cropped most of my other photos, didn't think about doing this one til after I posted it. IMO it totally deserves to be huge and awesome.)

IMG_20130105_131926_zpseb0f2809.jpg

NOM NOM NOMMMMM!!!! this is food porn. slobber...

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
3 3

  • Forum Statistics

    • Total Topics
      104,105
    • Total Posts
      920,392
  • Topics

  • Posts

    • So far I've had no problems with gluten-free Cherrios and I've been eating them since they started producing the gluten-free line. Generally I will have some reaction to gluten if there is contamination in the product I'm eating. But I'm sure someone has gotten a bad batch or is simply very sensitive to trace amounts of gluten. It's up to each individual to decide whether you want to chance trying them. The article mentioned by squirmingitch sheds light on the problem with anything listed as gluten-free. Contamination can occur at any point in the harvest or processing, and testing may miss it. I also eat Chex, Nature's Path cereals and have tried other brands w/o any problems. I do miss gluten-free Rice Krispies, they made for a nice addition to meat loaf, shame they discontinued the item.
    • Here is another point.  My hubby went gluten-free per the poor advice of his GP and my allergist.  It worked.  A tough first year, but he got well.  Thirteen years later, I got diagnosed with celiac disease.  I was shocked!  😱.   Does he have celiac disease?  We will never know because we can not afford to have him do a challenge.  He refuses and I can not blame him.  He knows he will be very sick!   The point?  I am so lucky that we both can not have gluten.  I never worry about him making me sick or vice versa. We made the house completely gluten free for  1) our health and 2) the fact that our kid started helping in the kitchen. Kids make mistakes and I personally need a safe haven.  She wants gluten?  I buy prepackaged stuff and she takes it to school.  All parties and events at my house are gluten free.  Lots of work, but we stay healthy.  She does not have celiac disease.  When she is preparing for a celiac test,  I send her on the porch to eat cookies or bread or whatever floats her boat.  We travel in a gluten-free RV.  I have five sizes of ice chests.  We just have to be prepared for any event.   How can we live this way?   We love feeling good.
    • Freize is right, you need to think about your environment.   Based on that a study I posted for you, you will note that the patients who were diagnosed with refractory celiac disease and THOUGHT they were diet compliant found that they WERE NOT diet compliant.  How is this possible?   This is way out there, but unless you are growing all your own food, you don't really know if it is gluten free.  In the US, we do have laws to help protect our food supplies (no perfect, but a start).    I can not speak for India.  For example, what about your soy?  It can be contaminated by the farmer as it is often rotated with wheat.  Here is an article by Jane Anderson who has celiac disease.  She is very strict as she has DH (celiac rash), but she cites Trisha Thompson who tests foods for gluton contamination, The gluten-free WatchDog (like Consumer reports).  She found that soy which is naturally gluten free, but can be cross contaminated by wheat: https://www.verywell.com/is-soy-gluten-free-562371 so, start thinking about your food supply. As far as a negative TTG IGA or TTG IGG?  I test negative to both.  Only the DGP IGA has ever been elevated in my blood tests (even repeats), yet I had a Marsh Stage IIIIB on my biopsy.  Have you had a DGP IGG?  (I do not see this in your posting).   http://www.cureceliacdisease.org/screening/ These additonal celiac tests might help you feel confident that you have celiac disease and not something else that is damaging your villi.  But remember, some  folks have celiac disease even with negative blood.  I am not IGA deficient, so this is an area I have not researched.  Not to mention that some celiac researchers do not think that the celiac  antibodies tests are good for diet compliancy.   I wish I had better answers for you.  Try a grain free, whole foods diet of meats, fish, eggs, and vegetables for a while.  All food prepared by you. Who cooks your food now?  Is your home gluten free?  Cross contamination at home?  Kissing a loved one.  We had a doctor with celiac disease who was getting glutened by her little children who were consuming gluten!  
    • I won't say I will never eat out but I can't see me eating out for the foreseeable future. Even then, I will most likely only eat at a dedicated gluten free place. I am extremely sensitive to the tiniest amount of gluten and it's just not worth the risk to me. Eating out is playing Russian Roulette as far as I'm concerned and I'm not ready to play that game yet.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,144
    • Most Online
      1,763

    Newest Member
    GlutenFreeGreg
    Joined