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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Need A Good Fried Turnover Recipe
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21 posts in this topic

I'm looking for a good recipe for a fried, fruit filled turnover. Something like what McDonald's used to have with their hot apple pies. Can anyone help?

Thank you.

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I'm looking for a good recipe for a fried, fruit filled turnover. Something like what McDonald's used to have with their hot apple pies. Can anyone help?

Thank you.

Chebe maybe? It's unique because it's not crumbly. I've made calzone's with it and it holds up really well so I would think would work for fried pies.

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Oh thanks. I can try it but would have to order some online as we don't have availability like that at local stores. I was really thinking of something I could make myself.

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I make pie crust with the recipe on the side of the box of lard. (The brand in the blue box/tub.) It turns out perfectly flaky but not crumbly at all and I simply use rice flour and not a flour mix. I think it would probably work well rolled out thick and deep fried. As always, I include a disclaimer about pie crust, I've been making it since I was about 3 and have been told that apparently it can be a difficult skill to master. Don't work it too much, as soon as it's "dough" roll it out gently once and only once on a floured surface. Use a finger dipped in water wet edges to make them seal together.

It's actually pretty tempting to try this myself. I know I shouldn't, stupid useless missing gallbladder and all that. But little fried pies sound so yummy!

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Thanks eatmeat! That's what I was looking for!smile.gif I don't know why I couldn't find one to suit. I Googled 60 ways from Sunday but never thought to search for fried apple pie ----- DUH!huh.gif

The only thing is the shortening. Crisco is soy & I can't do soy. Then there's the whole low sal thing. Would it work do you think to use safflower oil instead of shortening? Because of low iodine I can't do any margarine or butters either.

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Oh thanks Adelaide. We cross posted. Yeah, I know about the pie crust thing ---- I have tried umpteen pie crusts & have never been able to get the hang of it. My sister can make it perfect every time --- guess she got all the pie crust genes cause I sure didn't!laugh.gif

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Could you use Spectrum shortening? It is from palm oil I believe.

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Balk at the idea all you want, but barring being a vegetarian, the key to a perfect pie crust is lard. Say it with me L-A-R-D. Lard. The fat of a dead pig. Besides the obvious magic of it being a pig, it isn't margarine, or butter, or soy, I don't think it has an iodine problem. (And yes you have to use a solid fat, no liquids will work for a pie crust to the best of my knowledge.)

The recipe eatmeat posted with the flour, shortening, etc, is pie crust. It doesn't CALL it pie crust, but when you mix flour, salt and shortening, it's pie crust.

What you need to do is call your sister! You make the filling, she can do the crust. It'll be perfect.

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I agree about lard--it also makes a very good biscuit :)

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Thanks you two. I'm not afraid of L-A-R-D! Heck, I need to put some fat on these skinny bones.laugh.giflaugh.giflaugh.gif

Call my sister?ohmy.gifohmy.gifohmy.gif Heavens no! We don't jive. Never have, never will. Don't even know her phone #. If I did she'd likely suck the blood out of me right through the phone receiver.laugh.giflaugh.giflaugh.gif

I'll look for lard or spectrum shortening.

Patti --- OH YEAHHHHHH ---- biscuits --- that's going to be the next thing I tackle.

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Some people are like lard? Oh no it's animal fat it's all bad for me and I'll die of some horrible disease! I haven't tackled biscuits yet. The idea depresses me to be honest, I'm used to duplicating my grammy's perfect flaky melt-in-your mouth delicacies so maybe I'll just never go there.

I find lard either by the Crisco in the baking aisle or for some bizarre reason some few places have it with the meats. I wouldn't know a thing about spectrum though. Pretty sure if I even thought about buying it I'd be struck by lightning. We don't mess with that sort of thing in my family.

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Patti --- OH YEAHHHHHH ---- biscuits --- that's going to be the next thing I tackle.

Please keep me posted on that. Biscuits are one of the very few things I have yet to make gluten-free that are as good as the wheat ones. I used to use the soft winter wheat and buttermilk. I've come close but no cigar :D

Some people are like lard? Oh no it's animal fat it's all bad for me and I'll die of some horrible disease!

At least our bodies know what to do with it as opposed to some of the ingredients out there!

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Oh yeah! LARD!!!

Hey Squirming- That is what I used for fat, frying meat, and all baking when I had to be low sal!! Isn't that great! And I had to put some fat on my skinny bones at that time too, so I didn't worry about it. The only problem I had was that it has BHT or somesuch preservative in it. I was trying to avoid preservatives, but I decided not to worry about it too much. I just couldn't imagine myself walking into the health food store and asking for organic, hormone and preservative free LARD!!! hahaha :lol: I learned lard makes GREAT French Fries too!

I think I'm gonna try the recipe with lard and rice flour!

Thanks for that tip Adelaide! My son used to love those Hot Pocket things and I am envisioning making him little chicken pot pies with chicken breast, potato, peas and carrot. Little chicken gravy with cornstarch. Oh jeez, I gotta start finding time to cook!!

Happy eating y'all! Oh yum. :D

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Hey, try whatever flour makes you happiest! I use rice flour because it's here. I wouldn't use it for dusting a counter though, ick. Six months and I've still only tried one flour blend and I didn't like it. If I had one I liked I'd probably use it for my crusts instead. Lard for french fries? Mmmmmmmmm...... I need to pack some fat on my um, fat?

I make little pot pies in those teeny tiny disposable pie tins. You can do little shepherd's pies too and they freeze wonderfully.

"Can I help you find something?"

"Yes, I'd like the organic and preservative free tallow of one swine please."

:blink:

Congrats, you are now the weirdest person shopping at the health food store! (And I had a person the other day ask me what the pen in the bulk section would write if it were a doll. I smiled and fled.)

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You guys are cracking me up! Thanks, I needed that. Especially since my email program seems to be on the fritz.sad.gif

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Can you say hockey puck? laugh.giflaugh.giflaugh.gif Fried apple hockey pucks anyone?laugh.giflaugh.giflaugh.gif

The dough wouldn't hold together w/o cracking or fissures. It simply wasn't pliable. I couldn't get it down to 1/8" thickness. But despite all that I fried them anyway. And they actually didn't taste bad. They were just HARD. And the kitchen was a mess, I was a mess, the floor was a mess.

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But they didn't taste bad! See, it's practically a success. Gosh, 1/8"? Crazy! If I was gonna be deep frying some pies I'd want it a bit thicker than that to hold up a little better. I keep my paper thin crusts for in pans. The more you practice the better you'll get at it. It never really gets less messy though.

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laugh.giflaugh.giflaugh.gif Adalaide! My experimenting is over for a bit. screwed up my right shoulder/arm & kept pushing on through to do the pies & blew it out completely. Have to wait till I heal to try anything else. Gawd, it was hell trying to roll that dough with this shoulder. Then mop the floor??????!!!!! I'm all done in.ohmy.gif
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http://glutenfreewit...ied-apple-pies/

Here ya go!

I haven't tried it, but I sure do plan to!

Lemme know if it works!!

:)

This recipe resemble mine and I can say that when you follow it, the result is perfect. I'm using the same dough for meat empanadas. My dough isn't hard, it will bake very quickly and will stay soft. You can call it apple pies because they taste like it.

One tip: Work with the small amount of dough (for 4-6 empanadas only)

and before you will roll it out, knead it in your hands to make it more smooth.

http://www.celiac.com/gluten-free/topic/89856-gluten-free-apple-empanadas/page__p__772770__fromsearch__1#entry772770

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Oh Simona thank you! That looks marvelous.smile.gif I will have to wait though as the vinegar, & margarine are out for me with being low sals.sad.gif

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