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Sloppy Joe Recipes?
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Hi. Does anyone have any safe sloppy joe recipes? I can cook this for my family.

Does any super-sensitive have a sloppy joe recipe that I could eat too? My first priority yummy food for my family, but it would also be nice to have a recipe for myself too! I find that I can react to ground hamburger too. I haven't found any that I can handle, but I haven't been looking around since being glutened from the grocer and prepacked angus burgers at Whole Foods.

I would love some recipes!!!

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Thankfully Sloppy Joe recipes are almost always naturally gluten free. This is a basic recipe from which to build on by adding your own bits and pieces:

http://www.cookscountry.com/recipes/Reduced-Fat-Sloppy-Joes/20652/?extcode=L2AN2AA00

Hope you can find great tasting ground beef! I am not super sensitive by any stretch so I am afraid I cannot help you there. I have never had any problems with ground beef or meat for that matter. Sorry!

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Manwich is gluten free

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My family likes this recipe http://www.mennonitegirlscancook.ca/2010/06/sloppy-joes.html

be sure to get gluten-free ingredients.

It is possible to be allergic to beef. It might be the stuff they add to it sometimes to keep bacteria at bay, rather than gluten. Goggle pink slime and ground beef.

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My family likes this recipe http://www.mennonitegirlscancook.ca/2010/06/sloppy-joes.html

be sure to get gluten-free ingredients.

It is possible to be allergic to beef. It might be the stuff they add to it sometimes to keep bacteria at bay, rather than gluten. Goggle pink slime and ground beef.

Yuck! Really? Yes, I don't react to steak, but just ground beef. Someone else on here said that they couldn't find clean ground beef, because they seem to use the same grinders for sausages with gluten, etc. I just attributed it to that. I actually have a "gluten" reaction from it. I have nueromuscular issues and brain fog from gluten, not necessarily gut problems. I never feel sick to my stomach from glutening. But...yuck anyway! I try to stay away from any additives.

Thank you for the ideas and recipes:)

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Yuck! Really? Yes, I don't react to steak, but just ground beef. Someone else on here said that they couldn't find clean ground beef, because they seem to use the same grinders for sausages with gluten, etc. I just attributed it to that. I actually have a "gluten" reaction from it. I have nueromuscular issues and brain fog from gluten, not necessarily gut problems. I never feel sick to my stomach from glutening. But...yuck anyway! I try to stay away from any additives.

Thank you for the ideas and recipes:)

Can you just buy a piece of good beef (a chuck roast or whatever) and grind it yourself? I would think for the quantity you would need for Sloppy Joes that you could even use a food processor if you don't have a meat grinder.

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Can you just buy a piece of good beef (a chuck roast or whatever) and grind it yourself? I would think for the quantity you would need for Sloppy Joes that you could even use a food processor if you don't have a meat grinder.

Yes!! Go directly to the butcher.

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Thankfully Sloppy Joe recipes are almost always naturally gluten free. This is a basic recipe from which to build on by adding your own bits and pieces:

http://www.cookscountry.com/recipes/Reduced-Fat-Sloppy-Joes/20652/?extcode=L2AN2AA00

Hope you can find great tasting ground beef! I am not super sensitive by any stretch so I am afraid I cannot help you there. I have never had any problems with ground beef or meat for that matter. Sorry!

I made this tonight. Very good. Of course, Picky Child wouldn't eat it.

Hubs did ask where the Schar rolls were. He doesn't like Udi's.

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Mom's Favorite Sloppy Joes

3/4 pound ground beef

1/2 small onion, chopped

1 tablespoon bell pepper, chopped

salt, pepper, garlic salt to taste

1/4 teaspoon chili powder

1 tablespoon ketchup

1 - 8 oz. can tomato sauce

Brown beef, onions, bell pepper in fry pan.

Add remaining ingredients.

Simmer 30 minutes or til thickened.

Add some water if too thick.

Heat delicious non-gluten bread and enjoy!!! Voila!

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I made these the other day and they were great! Half the mixture is finely chopped cabbage - you can't taste it at all. My picky-eater 9 year old ate two and my husband, who claims to hate cabbage, didn't even notice. The sauce was a bit sweet, so I reduced the amount of sugar - still very sweet. I will use our other recipe for the sauce next time, but keep adding the cabbage.

http://allrecipes.com/recipe/cabbage-sloppy-joes/detail.aspx

Cara

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    • Hi everyone, I've been reading this forum sporadically and have some questions of my own. I'm in my 40s and was diagnosed with celiac last December by biopsy and blood work after months of tests by my primary and then a gastro. My husband, around the same age as me, was dx'd with stage 4 cancer a month later, so admittedly it's took me longer than I'd have liked to learn about celiac. Now I feel pretty on top of my diet. I mostly make my own food - proteins and veggies, with some certified gluten-free snacks in the mix - and am pretty strict about what I will/won't eat at friend's houses or in restaurants (I prefer to go to dedicated gluten-free kitchens whenever possible). I'm doing okay on the diet, but still getting glutened every so often, usually when I let me guard down outside the home. I also periodically see my primary and a naturopath (who happens to have celiac!), but still, I have many questions if anyone would care to answer:

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      -MOSTLY gluten-free KITCHEN GOOD ENOUGH? My husband is supportive of my diet and mostly eats gluten free meals with me, but we still keep a gluten-y toaster for him and the gluten-y dog food in a corner of the kitchen and he still makes the occasional meal with gluten for himself on his own cookware (ravioli, pizza, mac n cheese, etc). Or sometimes I make eggs/toast and the like for him when he's too sick to move. Otherwise, we're militant about how we cook, which cookware we use, etc. He even has a kitchen nook off our den where he makes sandwiches. But sometimes I wonder if having two separate sponges in our shared-ish main kitchen is enough and I should just banish all gluten whatsoever from the kitchen. I can't be the only one with a mixed kitchen, right? How do you do it if you have a mixed-eating family?

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