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The What's For Dinner Tonight Chat
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We had a cheeseless turkey pepperoni pizza on a tapioca crust (my made-up version of Chebe without dairy).

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I had a taco salad

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breakfast is always so hard for me i just do not feel like eating anything cold, did not feel like eating any eggs basically everything that i seen in the fridge and cabinets did not appeal to me what so ever

so i ended up drinking tea and munching on some trail mix

for lunch i made

gluten-free sweet Italiano sausage casings removed

fried with leeks and garlic

added green pepper mushrooms

3 shakes of red pepper flakes, black pepper, paprika

fried that up added jar of pasta sauce

boiled gluten-free penne until almost done

then added to sauce

added gluten-free lactoce casin free super stretchy cheese (super good)

let simmer and serve

it was sooooooo nice to eat this meal and not feel bloated and sick and heavy and pukey

for supper i made a oven beef stew it turned out very well let cook for 6hrs on 375, it had beef broth,onion,garlic,mushrooms,carrots,turnip,cabbage, potatoes then what ever spices i could get my hands on lol

i made some gluten-free bread buns ever good nice and light had one of those

now i have 2 different dishes to live off of for a couple of days lol

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I didn't cook but my grandma did:

hamburger patty with salt and pepper with a slice of cheese on top

salad (letice onions cucumber)

green beans

It was good.

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Boiled Crabs and Shrimp

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For lunch we are having pigs in a blanket and french fries. Hot dogs wrapped in biscuits (bisquick) and ore ida curly fries. :)

For dinner we are having roast beef, carrots, mashed potatoes and homemade chocolate ice cream for dessert.

For the homemade icecream, if you are lactose intolerant, I use whole Lactaid milk with the heavy cream. It seems to have enough lactose enzymes in the cup of whole milk to counteract the heavy cream.

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For lunch we are having pigs in a blanket and french fries. Hot dogs wrapped in biscuits (bisquick) and ore ida curly fries. :)

For dinner we are having roast beef, carrots, mashed potatoes and homemade chocolate ice cream for dessert.

For the homemade icecream, if you are lactose intolerant, I use whole Lactaid milk with the heavy cream. It seems to have enough lactose enzymes in the cup of whole milk to counteract the heavy cream.

I had hot dogs and baked beans last night for supper. I have been sooooo hungry for hot dogs but have been avoiding them because of the paprika. I can tell there was some in them but not to bad of a reaction this morning. I am such a risk taker :P:lol:

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The Man is cooking a steak on the grill tonight, so I will do sides: fingerling potatoes (roasted in butter with fresh rosemary) and a salad. We are getting good tomatoes now, so I make a lot of salads. I will use a kumback or balsamic vinegar dressing.

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Potato stew

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Leftover spaghetti...nice to nuke and not have to cook. :)

Last night I made pizza using this crust: http://www.kingarthu...za-crust-recipe It uses two rises, which is unusual in gluten-free baking. And in spite of a lot of olive oil, I had to pry it out of the pan. I need to try it again after I get my King Arthur flour. Just curious if anyone else tried it.

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banana strawberry smoothie made with one bananna 2 strawberries cup of ice and some water

gluten-free tortilla with iceburg lettuce gluten-free casin free cheese

and ranch dressing with roast chicken

not sure about supper yet thinking of porkchops not quite sure how to prepare yet

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Leftover spaghetti...nice to nuke and not have to cook. :)

Last night I made pizza using this crust: http://www.kingarthu...za-crust-recipe It uses two rises, which is unusual in gluten-free baking. And in spite of a lot of olive oil, I had to pry it out of the pan. I need to try it again after I get my King Arthur flour. Just curious if anyone else tried it.

What a bummer! I have never used that brand. I make my pizza crust out of the gluten free Bisquick. It is really good. I don't care for the recipe posted on the box though. I add 1 cup of grated parm. cheese. The Kraft brand in the shaker canister, basil and italian seasoning and some crushed red pepper. It is really good thatway. Kind of tastes like pizza huts pan pizza crust. :)

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Tonight I am making waffle sandwiches. Homemade waffles with bacon and egg on them and strawberries.

Later on, we may have homemade chocolate chip chocolate ice cream. Thank heavens that ice cream is gluten free!

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Tonight I am making waffle sandwiches. Homemade waffles with bacon and egg on them and strawberries.

Later on, we may have homemade chocolate chip chocolate ice cream. Thank heavens that ice cream is gluten free!

Your waffle sandwiches sound so good!! And I agree, thank goodness we can still have ice cream...and chocolate! :)

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I made some homemade pesto today and I will have that with some pasta and leftover grilled chicken. Will aslo have some roasted veggies that I made earlier.

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Leftover spaghetti...nice to nuke and not have to cook. :)

Last night I made pizza using this crust: http://www.kingarthu...za-crust-recipe It uses two rises, which is unusual in gluten-free baking. And in spite of a lot of olive oil, I had to pry it out of the pan. I need to try it again after I get my King Arthur flour. Just curious if anyone else tried it.

This is my favorite crust. I've never had trouble with it sticking that much, but I use a non-stick pan and pour extra oil on it. It for sure needs two rises. I have tried skipping a rise before when I was in a hurry and it was still good but was a more dense crust.

ETA: I have done it with both the KA flour mix and using my own flours as called for and it is slightly better IMO with the KA mix.

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Homemade turkey vegetable soup and tabouleh made with quinoa.

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What a bummer! I have never used that brand. I make my pizza crust out of the gluten free Bisquick. It is really good. I don't care for the recipe posted on the box though. I add 1 cup of grated parm. cheese. The Kraft brand in the shaker canister, basil and italian seasoning and some crushed red pepper. It is really good thatway. Kind of tastes like pizza huts pan pizza crust. :)

Thanks for the suggestions on using gluten-free Bisquick. I made it only once but used the recipe on the box. The cheese in the can would definitely add a lot of stability. I recall when I made it that the sauce soaked into the crust. I love Pizza Hut pan pizza crust...or I should say I used to.

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This is my favorite crust. I've never had trouble with it sticking that much, but I use a non-stick pan and pour extra oil on it. It for sure needs two rises. I have tried skipping a rise before when I was in a hurry and it was still good but was a more dense crust.

ETA: I have done it with both the KA flour mix and using my own flours as called for and it is slightly better IMO with the KA mix.

Good to know! I used a glass Pyrex pizza "pan", which I don't believe they make anymore. It's nice because I got it really clean after having used it for years for regular pizza. I also made their bread recipe last weekend and wasn't totally happy with it...it didn't rise as much as I expected but is perfectly edible as toast. I made up my own flour mix. They have both the bread and pizza crust with detailed instructions on their blog and I think I read a comment about Ener-G tapioca starch as possibly needing to use more (I need to go back and read the comments again). I think that's the brand I have. I did use 2 Tbsp. of oil before plopping down the dough and it seemed like a humongous amount so I was surprised I had a problem getting it out of the pan.

At any rate, on Sat. I ordered their all-purpose gluten-free flour as well as their bread mix so when I make both again, I'll be using their products (order should be here Thurs.). Next time I may also line the pan with non-stick Reynolds aluminum foil or use a different pan. If I like it, I need to see if I can find their products around here. I'm sure I saw that Giant has some of their mixes but don't recall that I saw the bread or flour.

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Scrambled eggs with cheese and salsa, and a glass (or two) of wine.

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Good to know! I used a glass Pyrex pizza "pan", which I don't believe they make anymore. It's nice because I got it really clean after having used it for years for regular pizza. I also made their bread recipe last weekend and wasn't totally happy with it...it didn't rise as much as I expected but is perfectly edible as toast. I made up my own flour mix. They have both the bread and pizza crust with detailed instructions on their blog and I think I read a comment about Ener-G tapioca starch as possibly needing to use more (I need to go back and read the comments again). I think that's the brand I have. I did use 2 Tbsp. of oil before plopping down the dough and it seemed like a humongous amount so I was surprised I had a problem getting it out of the pan.

At any rate, on Sat. I ordered their all-purpose gluten-free flour as well as their bread mix so when I make both again, I'll be using their products (order should be here Thurs.). Next time I may also line the pan with non-stick Reynolds aluminum foil or use a different pan. If I like it, I need to see if I can find their products around here. I'm sure I saw that Giant has some of their mixes but don't recall that I saw the bread or flour.

I have a pan similar to this one: http://www.wilton.com/store/site/product.cfm?id=1060C633-1E0B-C910-EACFE8DFBA39D12F&killnav=1

I'm pretty sure it was under $5 when I bought it in the store. I had to buy new pizza pans because I used pizza stones before gluten-free and those don't really work with this type of crust anyway. You might try some parchement paper under your crust since that you could cut to fit just the bottom part of the glass "pan".

Do you have Kroger there? That's where I find the KA gluten-free flours. It is in the baking aisle, however, right in the middle of the regular bags of flour.

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I have a pan similar to this one: http://www.wilton.co...9D12F&killnav=1

I'm pretty sure it was under $5 when I bought it in the store. I had to buy new pizza pans because I used pizza stones before gluten-free and those don't really work with this type of crust anyway. You might try some parchement paper under your crust since that you could cut to fit just the bottom part of the glass "pan".

Do you have Kroger there? That's where I find the KA gluten-free flours. It is in the baking aisle, however, right in the middle of the regular bags of flour.

Thanks for the info! The glass "pans" have sloped sides so I don't think parchment paper would work, although I do like parchment paper for a lot of things. I do have another pizza pan I could try but it's also only 12" so the way I was able to spread the dough, I think I should probably go to a 14" pan. Both our local Hobby Lobby and Michaels sell Wilton pans. I've also seen some rather nice pizza pans at Wal-Mart.

No Kroger here. We do have Giant and also Food Lion but my local Food Lion doesn't sell much gluten-free...they even eliminated the BC mixes except for the brownie mix. I haven't shopped at Weis yet so perhaps they have KA. And Martin's (Giant) in Hagerstown, MD is much larger and might possibly have KA products.

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Breaded sole fillets (dredged in rice flour, then beaten eggs, then gluten-free Panko Crumbs and fried in Canola oil), baked yams and steamed cauliflower. Yum!

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Breaded sole fillets (dredged in rice flour, then beaten eggs, then gluten-free Panko Crumbs and fried in Canola oil), baked yams and steamed cauliflower. Yum!

Sounds great!

We had cuban beef stew over brown basatmi rice cooked with a pinch of saffron.

Tried a new recipe. It called for chuck steaks, chopped tomatoes, beef broth, fresh red pepper, onion, carrots, garlic, green olives and capers. It was good, but I think it will be superb tomorrow.

(Guess I did a nightshades challenge test too!) :o

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    • 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.
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