Jump to content

Follow Us:  Twitter Facebook RSS Feed            




   arrowShare this page:
   

   Get email alerts  Subscribe to FREE Celiac.com email alerts

 
Ads by Google:
Celiac.com Sponsor:                                    


Photo
* * * * * 1 votes

Time To Get Creative...


  • Please log in to reply

10 replies to this topic

#1 kendon0015

 
kendon0015

    Community Member

  • Advanced Members
  • PipPipPip
  • 31 posts
 

Posted 16 August 2011 - 05:09 PM

Once again I found myself at the Hispanic market (I bounce between Asian, Indian, and Hispanic). I've been craving a sandwich of some kind, and commercial gluten free bread found in the freezer section of the supermarket just won't do it any longer. Okay, I've had bagels and white bread for 56 years, time to explore new territory. I've been making fresh corn tortillas and they are really good. Not at all like the mass produced leathery ones. Now I found out about arepas, a Venezuelan and Columbian staple made with masarepa corn flour (not masa harina!). I will get my dietary fiber and a bit of protein, according to the package. They are thicker, started on the griddle and finished in the oven. They look easy, and can be cut open and stuffed with all sorts of things such as eggs, meat, cheese, beans, a veggie stew, etc. Last night I made carnitas, a Mexican shredded pork dish served with corn tortillas which would be great in an arepa. I'll let you know how they turn out!


The point of my post is this: The first month I dwelled on what I couldn't eat and was actually hungry. Now, I am taking this gluten free thing to new levels and being my old creative self again with the bonus of feeding my family even better than before. After finding that vegetable shredding gadget, my husband prefers zucchini linguini over pasta! Again, take your kitchen to the next step and let's stop feeling sorry for ourselves. I still have my moments, but hey.....
  • 1

Celiac.com Sponsor:

#2 love2travel

 
love2travel

    ńĆeznem da se u Hrvatskoj!

  • Advanced Members
  • PipPipPipPipPipPip
  • 3,847 posts
 

Posted 16 August 2011 - 06:25 PM

Good for you! It's such a liberating feeling once you focus on what you CAN have rather than what you cannot. It took me awhile, too. Creative gourmet cooking is what I do best so I know what you are saying about getting excited about trying new things. I always have but now do it differently! Ethnic food shops are A M A Z I N G. We have none here but several in the city three hours away so we stock up like mad! We regularly make carnitas, too. Soooo delicious. Have you tried injera (teff)? It is an Ethiopian bread - some like it, some do not but it is fun to try if you have not done so. I continue to make focaccia, pizza crust, flat bread, sandwich bread, crackers, bagels (believe it or not they CAN be done gluten-free), soft pretzels, English muffins and even Naan...

We love zucchini pasta, too. We also do the same with carrots. We call them ribbons at our house. I love to experiment with my cool kitchen equipment and often use my mortar and pestles, mandoline, spice grinder, etc. It just doesn't end! :P

Great to hear your enthusiasm. Hope to see more of you on the board! :)
  • 2
<p>Confirmed celiac disease February 2011 from biopsies. Strictly gluten free March 18 2011.Diagnosed with fibromyalgia April 13 2011.3 herniated discs, myofascial pain syndrome, IT band syndrome, 2 rotator cuff injuries - from an accident Dec. 07 - resulting in chronic pain ever since. Degenerative disc disease.Osteoarthritis in back and hips.Chronic insomnia mostly due to chronic pain.Aspartame free May 2011.

When our lives are squeezed by pressure and pain, what comes out is what is inside.

#3 freeatlast

 
freeatlast

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 712 posts
 

Posted 17 August 2011 - 05:58 AM

First of all, I LOVE your attitude. Welcome to the board!

Please share the recipe with us for arepas.

Where can we find masarepa corn flour?

More bread choices are what I'm looking for because I don't use yeast.

I volunteered to help bake gluten-free yeast free bread at the upcoming gluten-free EXPO in Indiana in early Oct. in order to learn more about this type of bread. From your post, I assumed you didn't use yeast in this recipe. Hope not, but others who do use yeast would then love to try your arepas :)
  • 0
Proofreader, copy editor, herb gardener and an evolving gluten-free cook.

Had a reaction to wheat, oats, rye, and barley in a lab test done by a homeopathic doctor in 1997. Have been mostly gluten-free since then. Also highly allergic to MSG.

Here's a quote I ran across when researching self-advocacy for children with special needs that I like: "Our subconscious picks up on each positive action we take on our own behalf, lifting the spirit and deepening our self-respect." Kat James

#4 kendon0015

 
kendon0015

    Community Member

  • Advanced Members
  • PipPipPip
  • 31 posts
 

Posted 17 August 2011 - 05:59 PM

Goya sells masarepa flour by the bag. At our local hispanic market, there were several other brands. Please check youtube for your very own private cooking lessons, and search arepas. I haven't had the time yet to play around with the ingredients which are still on my counter looking back at me.

I have tried two recipes for gluten free yeast bread with horrid results! Good luck to you! I love to bake, but lost my enthusiasm when going gluten-free.

For those who can have oats, I discovered crockpot oatmeal great for dessert or breakfast::
1 cup oats (rolled or steel cut)
4 1/2 cups water
dried fruit of your choice
nuts
pat of butter
pinch of cinnamon
Cook on low for 8 hours; a little milk/cream and touch of brown sugar: yields two large servings. If you only have a large crockpot, put all ingredients in an oven proof bowl in the crockpot filled halfway with water.
  • 0

#5 element192

 
element192

    New Community Member

  • Advanced Members
  • Pip
  • 19 posts
 

Posted 08 November 2011 - 11:10 AM

I've been looking for a safe masarepa (or precooked cornmeal for arepas) but have yet to find one. The most popular, P.A.N., states that it may contain trace amounts of wheat and oats. The other popular one (mentioned above) is by Goya. When I emailed them about their product "Masarepa Blanca" I received the following response:

"Thank you for contacting Goya Foods, Inc.
In regards to your questions, our Masarepa is not Gluten free. Masarepa is susceptible to cross contamination. Masarepa shared equipment with some other products produce on the same plant. Products that contained wheat and soy and even though we inspect and clean our machinery we always make our consumers aware of a possible contamination."

So does anyone know of a safe masarepa to use? I am still in my first your of being diagnosed with Celiac and don't feel comfortable using any product that has cross contamination issues.

Thanks.
  • 0

#6 notme!

 
notme!

    Advanced Community Member

  • Moderators
  • PipPipPipPipPipPip
  • 2,095 posts
 

Posted 10 November 2011 - 01:00 PM

i have 'maseca' - is that the same thing? made by azteca milling out of texas. on the bag it has "corn: a gluten-free food" with the little 'no wheat' symbol. and also it is labeled kosher. lol - i bought it in new mexico when i was visiting my daughter but when i got home, i noticed they sell it at kroger :lol:
  • 0

arlene

misdiagnosed for 25 years!
just as i was getting my affairs in order to die of malnutrition...
gluten free 7/2010
blood test negative
celiac confirmed by endoscopy 9/2010

 

only YOU can prevent forest fires - smokey t. bear

 

have a nice day :)

Celiac.com - Celiac Disease Board Moderator


#7 mamaw

 
mamaw

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 3,030 posts
 

Posted 10 November 2011 - 04:47 PM

Goya is not safe...We have used P.A..N for ten years & never had any problems....hth
  • 0

#8 freeatlast

 
freeatlast

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 712 posts
 

Posted 11 November 2011 - 03:31 AM

Goya is not safe...We have used P.A..N for ten years & never had any problems....hth

Just bought their baking powder. Is it safe? It says gluten free on the label.
  • 0
Proofreader, copy editor, herb gardener and an evolving gluten-free cook.

Had a reaction to wheat, oats, rye, and barley in a lab test done by a homeopathic doctor in 1997. Have been mostly gluten-free since then. Also highly allergic to MSG.

Here's a quote I ran across when researching self-advocacy for children with special needs that I like: "Our subconscious picks up on each positive action we take on our own behalf, lifting the spirit and deepening our self-respect." Kat James

#9 ElseB

 
ElseB

    Advanced Community Member

  • Advanced Members
  • PipPipPipPipPipPip
  • 289 posts
 

Posted 22 January 2012 - 07:51 AM

i have 'maseca' - is that the same thing? made by azteca milling out of texas. on the bag it has "corn: a gluten-free food" with the little 'no wheat' symbol. and also it is labeled kosher. lol - i bought it in new mexico when i was visiting my daughter but when i got home, i noticed they sell it at kroger :lol:

Maseca works for corn tortillas, but not arepas. I've tried the recipe on their website for arepas, but they were way too dry. Nothing like arepas made from PAN (which I ate before discovering the possible gluten traces).
  • 0

#10 EnglishMike

 
EnglishMike

    New Community Member

  • Members
  • Pip
  • 1 posts
 

Posted 14 August 2014 - 11:52 AM

Goya is not safe...We have used P.A..N for ten years & never had any problems....hth

Hi, I am new here. I just bought a bag of P.A.N. and it states 'very low gluten', but not gluten-free. Do you still use P.A.N. or did you find another gluten-free masarepa? 

Thanks.

Mike


  • 0

#11 Adalaide

 
Adalaide

    It needs to be about 20% cooler.

  • Advanced Members
  • PipPipPipPipPipPip
  • 3,449 posts
 

Posted 14 August 2014 - 11:59 PM

P.A.N. brand (at least the one in my pantry) says something about "in a facility with" or "may contain" or something like that. I forget exactly how it was worded. But a local gluten free bakery uses the brand to make arepas for sandwiches and they routinely test it for gluten with some sort of test you can buy to do yourself. They have never (as of the last time I was in the bakery) had it test positive. I use it comfortably. Also, I've never seen another brand of masarepa and have a veritable plethora of hispanic markets in my area due to the large hispanic population here. As I'm sure you're already aware, there is not a substitute for masarepa, and it is not the same as masa harina.


  • 0

"You don't look sick or anything"

"Well you don't look stupid, looks can be deceiving."

 

Celiac DX Dec 2012

CRPS DX March 2014





0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users

Celiac.com Sponsors: