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Thread For gluten-free, Dairy, Soy, Corn And Nightshade Free Recipes
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Yesterday I made pizza! The almond-coconut-egg crust covered with a garlic sauce and topped with artichokes and mushrooms was delicious! I did include a bit of grated mozzarella cheese, as I can have a bit of dairy now and again without the rash appearing. I just ate some again for breakfast. YUM!

The kids ate regular cheese pizza with tomato sauce. It looked delicious.

Tonight I'll be cooking chicken soup with some pastina for the kids.

Where did you get the crust recipe? Did the coconut flavour overpower the flavour of everything else?

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Does anyone know if sorghum flour is just as bad as say buckwheat/corn? I've been straying from my diet so I'm not sure if it's because I ate a bunch of pizza made of sorghum/tapioca or not.. hmm

Welcome to the board, Eva Bee.

When you say "just as bad as" I assume these both are a problem with you? I am with you on the corn, but sorghum and buckwheat are my two go-to" grains since I can't eat millet, quinoa, amaranth or soy.

Have you tried frying rice wraps? I've been wanting to try that but I'm not sure how that would turn out... What I also see in my local Chinatown stores are beancurd sheets.. now I'm supposed to avoid legumes and beans as well but I'm just wondering if I could use rice paper instead!

Yes, I have tried frying rice wraps. They are a bit fragile, but it's doable. I haven't seen the beancurd sheets and I wouldn't use them because I don't do legumes either.

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Have you tried frying rice wraps? I've been wanting to try that but I'm not sure how that would turn out... What I also see in my local Chinatown stores are beancurd sheets.. now I'm supposed to avoid legumes and beans as well but I'm just wondering if I could use rice paper instead!

I've fried the rice wraps and can say..don't overfill them...and be sure to give them a light squeeze before dropping into the oil so they stay together. Some people use two, but I found one worked well if I didn't overstuff them. There's a good video on how to work with them on youtube.

http://youtu.be/JTOgdljDwa0

We had a thread going about them a while back

http://www.celiac.com/gluten-free/topic/83906-vietnamese-spring-roll-wrappers-gluten-free/

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I make a recipe that we call Caveman Stew. It's pretty simple to make and my 2 gluten eaters really like it too.

Caveman Stew

2 chicken breasts-bone in

3 bay leaves

1 32oz carton Meijer Naturals chicken stock (has no MSG or GMOs)

1 large onion chopped

3 stalks celery, sliced

3 cloves garlic put through garlic press, or finely chopped-fresh please!

1 lg turnip or 2 smaller ones cubed

1 parsnip, sliced

5 carrots, sliced

mushrooms, cleaned and sliced

small stalk broccoli

sea salt

Place chicken in large pot and add stock and bay leaves. Bring to boil, then turn down and simmer for an hour or so. Add chopped onion, celery, and garlic. Simmer additional hour. Add turnip, parsnip, mushrooms, and carrots. Remove chicken and let cool on plate. Remove skin and bones. Tear chicken into chunks and pinch to make stringy. Add back to stew. (this makes the chicken sop up the liquid). Once veggies are softened. add the cut up stalk of broccoli and add tops just at the end so they don't break up too much. Serve.

* You can add or subtract veggies. This recipe is very forgiving.

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Hi Evabee and welcome!

I've been making a few things with coconut and coconut oil, coconut milk, coconut cream, all as a dairy alternative. In some things a slight coconut flavor shines through. Not enough to be a turnoff. And I'm not one to usually like the flavor. Like, you know those candy bars that have coconut in them? Always a thumbs down for me. Anyway, it was a paleo recipe for the pizza crust and it worked out well. I would tell you which one but I am out of town right now and can't look up my recipe file. If you were to search paleo pizza crust coconut you would probably find a few contenders to try!

For breakfast today I ate a "bread" made from almond butter, eggs, honey and baking soda. It was really good, and my kids LOVE it too! I found the recipe at everyday paleo.com. But, I doubled it and cooked it WAY longer than the recipe states. Anyway, it was nice to have a breakfast that didn't require on the spot cooking!

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Welcome to the board, Eva Bee.

When you say "just as bad as" I assume these both are a problem with you? I am with you on the corn, but sorghum and buckwheat are my two go-to" grains since I can't eat millet, quinoa, amaranth or soy.

Thanks for the welcome everyone! I have been on my reduced grain diet for a couple months so I'm just trying to find out ways to know what grains I can tolerate. How did you? What symptoms appeared for you? I guess it would be best to reintroduce grains one at a time to see if I react?

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Yes, from past experience I would definitely go slow with introduction of new things. I just barged in, full-speed ahead, and then had to backtrack a lot and experiment to find out what was causing my rashes, itching, hives, etc., which only appeared once I was well rid of gluten, I might add.

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ditto as Mushroom for me

except I currently have no grains...I think she was able to get a couple back.

when I challenged I did it one food item with one week apart -- only grain that I did not react to was rice -- but later did have to remove it as well.

am currently waiting a solid year from when I removed rice again to try attempt any challenges

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Merry Christmas everyone!

Don't asky why I'm posting on Christmas... but I was too excited about the brown rice crust I made for my tourtiere!! (French Canadian meat pie with ground pork and clove, sage & thyme... usually it's a mix of meat). It's so delicious!!! Oh and I nailed a cranberry ketchup recipe.. I will share that with everyone next week.

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Merry Christmas Eva, Oh I'm having me some fried yellow squash in olive oil.

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Best Christmas gift I received was a mandolin to julienne zucchini into pasta type substance - just had zu-nooodles with chicken and basil almond pesto and it tastes really close to angel hair - hip hip hooray - now I've got two "noodle" options :)

They only cost about 20 at a kitchen store - might be less online - a new must if you are grain free

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Best Christmas gift I received was a mandolin to julienne zucchini into pasta type substance - just had zu-nooodles with chicken and basil almond pesto and it tastes really close to angel hair - hip hip hooray - now I've got two "noodle" options :)

They only cost about 20 at a kitchen store - might be less online - a new must if you are grain free

I've got one of those and have been too lazy to put it together and figure out how it works-

I need to get on that!

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I've got one of those and have been too lazy to put it together and figure out how it works-

I need to get on that!

Really easy...just watch your fingers -- I don't like the safety guide thing that came with mine -- may need to look for a more expensive one if I keep eating zu-noodles -- had two bowls today :)

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How do you remake leftover chicken?

In warmer weather I made mayo, diced veggies and made chicken salad. I could do stir fry, I guess. What veggie combo would you use?

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I"d like to know how to make gluten, dairy, soy, corn free mayo. I would love to have me some chicken salad.

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http://www.epicurious.com/recipes/food/views/Homemade-Mayonnaise-241868

Hi Dave-

Have not tried the above myself - too many can't haves -- I generally mix olive oil, cilantro or basil with a bit of garlic, salt and sugar/agave to make a safe dressing in the blender - then toss with chicken for "chicken salad"

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Hi Dave,

All you need is patience, oil, lemon juice OR white vinegar, a whisk, and more patience. The oil may be grape seed or olive or canola or whatever you prefer.

Separate the egg so only the yolk is in your mixing bowl. Put the egg white aside for breakfast or whatever. Add to the yolk 1Tablespoon of the acid...either lemon juice or white vinegar. Add some flavoring a like garlic powder, mustard powder, whatever. Whisk a bit.

You will eventually add 1-1/2cups of oil. But first you need patience. Add a few drops of oil and whisk until combined. Add a few more drops and whisk until combined. Repeat. Repeat until the volume of the mayo is large enough that you can add more than a few drops at a time. It is supposed to emulsify, and there you have mayonnaise! At the end you can add fresh herbs or fresh garlic for more flavor if you like.

If you go too fast with the oil and it separates, then you need to start with another egg yolk and add the failed mayo a few drops at a time. Really, it always makes me wonder how anyone ever discovered the recipe! Good luck!

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Our tapas dinner tonight consisted of: scotch egg with homemade mayo, meatballs with carrot ginger dipping sauce, sushi with sashimi grade tuna, roasted veggies, and for the gluten eaters at the table, gnocchi. It was my first attempt at scotch egg and they are good! Especially with some wasabi to spice it up. It was also my first try at coconut amines in place of soy sauce, which was alright, and certainly better than dry sushi.

Tomorrow will be chicken with leeks, kale, and bacon for lunch. For dinner, pea soup with a ham hock. I

Know the ham is gluten-free, but I do not know if it is corn and soy freehand am not sure how to find out.any advice?

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http://sphotos-a.xx.fbcdn.net/hphotos-ash3/542938_10151605718763574_1220743597_n.jpg

Not sad to see 2012 in the rear view -- good health for everyone in 2013!

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I made myself a cold pasta salad for lunch today. I really missed pasta because I can't put tomato based sauce on it. So today I cooked gluten free pasta (rice bran pasta). I ran it under cold water to cool it. For the sauce I used half ranch and half french dressing. I also added green pepper and cucumber but you could put any veggies in that you would like. If you can handle it, I bet a sprinkle of paramasan cheese would be good too!

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That sounds great!

I just had my carrot garlic "pasta" sauce on zu-noodles with shrimp -- not bad for a portable picnic :)

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http://www.epicuriou...yonnaise-241868

Hi Dave-

Have not tried the above myself - too many can't haves -- I generally mix olive oil, cilantro or basil with a bit of garlic, salt and sugar/agave to make a safe dressing in the blender - then toss with chicken for "chicken salad"

I"ll have to give this a try, just can"t do the lemon juice or egg just yet. It should do pretty good on my tuna in water also. thanks for the tip, in a few months I"ll have to give the homemade mayo a try.

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I made myself a cold pasta salad for lunch today. I really missed pasta because I can't put tomato based sauce on it. So today I cooked gluten free pasta (rice bran pasta). I ran it under cold water to cool it. For the sauce I used half ranch and half french dressing. I also added green pepper and cucumber but you could put any veggies in that you would like. If you can handle it, I bet a sprinkle of paramasan cheese would be good too!

what dressing do you use that is corn and soy free?

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I have allergies to gluten, dairy ,tomatoes , potatoes. I have psoriatic arthritis . I am type 2 diabetic. I have other problems too. Finding recipes for all these things has been very hard. Help!!! Please!!

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