Been 2 Years And Still Coping
Posted 25 January 2013 - 07:14 AM
Chocolate Free since 2013
Posted 25 January 2013 - 09:25 AM
Since you're in a dorm, (ugh.... ) is there any access to any common cooking areas, or can you set up a corner with a small prep area, a microwave and a large toaster oven, to bake your own gluten free treats ? I'm assuming you have access to a mini fridge. If I really want pizza, I either make the crust and my spouse does the toppings, or we drive down to the city to a place that has gluten free ones, but I believe ours are better. But there are also lots of ways to make a pizza using pre- made crusts, such as with gluten free tortillas. And single serve microwave baking in cups or bowls is a great way to get a fast "cupcake" or sandwich bun.
It is a self- sufficiency mindset that you need, instead of the current culture of existing on take- out food. Bad cravings for junk food mean you're not getting enough "real food" and nutrients, unless you are an athlete upping training, and you are burning it off too fast.
Posted 25 January 2013 - 01:13 PM
Chocolate Free since 2013
Posted 27 January 2013 - 02:12 AM
Also, I've noticed that most college towns have the best alternative, gluten free restaurants. See what's around you before you guys go out next time. Also, most of my friends are starting to love my gluten free food. My roommate loves the red mill barn gluten free pancakes and she eats them more than me! Don't worry, it gets better with time I promise.
Posted 27 January 2013 - 06:47 AM
We have a recreational center that has a full size kitchen. I go in there and cook sometimes. How do you make a fast cupcake or sandwich bun? We have a pizza delivery place with gluten free pizza but it's 13 dollars. I'd rather make my own. I need some ideas of how to do that on a budget. I have gluten free tortillas.
I make a very thin crust on gluten-free tortillas (not the corn kind). I spray the tortilla with a little oil and bake it for 2 minutes to get it a bit brown. Then I put a little jarred pasta sauce on it and cheese, etc and bake until the cheese is starting to brown. there are frozen gluten-free pizza crusts you can get,too.
"Children in a family are like flowers in a bouquet: there's always one determined to face in an opposite direction from the way the arranger desires."
~Ralph Waldo Emerson
Posted 27 January 2013 - 10:52 AM
You take a small microwave proof ramekin, bowl, or soup or coffee cup, and put the single/double serving of gluten free ingredients in that, and bake it in the microwave on regular setting for anywhere from 1 min to 2 minutes, depending on the power of the machine, the cup materials, and the type of flours used. Altho most of the recipes on the 'net say "mix in bowl" I find that I either have to add more olive oil than they say, or instead lightly oil the cup and then put the batter in it, so it comes out of the bowl easier, and does not stick. The typical proportions for 1 serving is 1 egg and about 1/4 cup to 1/3 cup of flours. I have done a double serving in a cereal bowl with one egg and 2/3 cup flour. They typically do not need extra gums because of the high proportion of egg vs. flours. It is possible to do these egg free if you use certain ingredients, if you cannot do egg - the basic homemade 1/3 each of ~ buckwheat/potato starch/bean flour~ or the ~buckwheat/potato starch/amaranth~ mixes can work for this. Some people will use flaxseed meal (I can't do flax, so I don't experiment much with it) as flax, soaked in warm water or beaten egg, gels up. Others will use chia seed soaked in cool water to make a gel. You can also use premade flour mixes like Pamela's gluten free, if you can get along with all those ingredients.
Typically the leavening in these is just baking soda and pure apple cider vinegar, altho lemon juice can be used also, so you don't use that much salt, as the soda tastes salty.
from another website, but this recipe is too dry, so I add some oil to it
If you do not have nut meals, such as almond, or buckwheat flour, you can easily grind your own very quickly in a blender, a magic bullet type mini blender, or a coffee grinder by purchasing almonds or other nuts and gluten-free buckwheat cereal.
Posted 27 January 2013 - 02:43 PM
We generally substitute coconut flour for almond flour due to allergies. I make a batch of the mix and keep it in a fridge. Just grease a bowl, crack an egg, add 1/4 c of mix and nuke it for 90 seconds. We like to give it a light toasting afterwards too.
For a cupcake, add vanilla, extra sugar and some chocolate chips or coconut. Yummy
Best wishes to you.
"Acceptance is the key to happiness."
ITP - 1993
Celiac - June, 2012
Hypothyroid - August, 2012
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