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Member Since 28 Dec 2007
Offline Last Active Apr 27 2013 06:39 AM

Topics I've Started

Instant "mayonnaise Spread" From Avocado

25 February 2013 - 03:19 PM

Wanting a "mayonnaise" type sandwich spread, but just can't find one without all the ingredients you're having to avoid ?  This is so easy, I wish I had thought of it, but you have to give credit to my spouse, who's been putting it on my homemade sandwich rolls when he makes lunch.  I finally thought to ask him to show me his secret.  ;)


How to Make Easy, Instant, Gluten Free "Mayonnaise" Spread from Avocado



avocado, very ripe, whole-  Don't Peel !

olive oil, gluten free, choice

vinegar, gluten free  (may sub lemon or lime juice)

salt, sea,  (iodine free option) 

spice of choice, optional, such as paprika


Take a ripe avocado.  Slice it in half, top to bottom, around the pit, and pry out the seed.  You now have 2 pieces of half avocado, sitting there in its own little mixing bowl.  Take a little bit of oil of your choice, such as high quality extra virgin olive oil,  and put a half teaspoon or so in the little cavity where the avocado pit was.  Next, put in a sprinkle of pure, gluten free apple cider vinegar or lemon juice.  Sprinkle with the salt product of your choice.  Add a sprinkle of smoked paprika spice or other spice ingredient, if you feel like it.


Now, take a fork, and cradling the half avocado bowl in your hand, mash that sucker up inside the avocado skin, until it is well blended. 


You now have a very tasty green "mayonnaise spread" that is just the right amount for a sandwich, and it has no egg, no soy, no iodine, and no food processor to clean up afterwards.  This makes enough for 2 sandwiches if you use up both avocado halves, and don't save the one for tomorrow. :)  

Now The Daily Mail Joins Daily Beast In Claims That Gluten Intolerance Could Equal Eati...

30 January 2013 - 04:21 PM

From the UK Daily Mail, after the ridiculous story in the Daily Beast earlier this week,
"When Going Gluten Free is Dangerous" http://www.thedailyb...angerous.html�� comes yet another one of these slams on the necessity of a gluten free diet for those with gluten intolerance, even if one has not been formally diagnosed with celiac disease, claiming that it is the equivalent of an eating disorder. The Daily Mail conveniently quotes a Daily Beast story with the same theme.


"Are gluten free dieters just hiding an eating disorder ? How self diagnosis of serious food allergy can help take diet to extremes" 1/28/2013 by Sadie Whitelocks


But today many adopt the gluten-free lifestyle for no medical reason and Dr Mark Borigini told The Daily Beast: that it is often used as 'another channel for a bigger problem - like an eating disorder.'

This Dr Mark Borigini was also quoted in the earlier Daily Beast as a writer for Psychology Today.

“People read these articles on gluten and think this might be the answers to the problems they may have,” says Dr. Mark Borigini, a rheumatologist who recently wrote about gluten sensitivity for Psychology Today. “If you’re using this gluten fear as just another channel for a bigger problem—like an eating disorder—then that’s of real concern.”

I looked up "Dr Mark Borigini" to see what his field of practice is, and he is - get this - indeed trained in rheumatology. He is listed online in medical doctor directories as that being his practice field. Not only that, but he has published online articles which quote him as an expert on addiction, has worked for the Veterans Administration in southern CA, and currently works for the NIH - National Institute of Health via the National Institute of Arthritis.

I'm sure that there could be a reason a Federal government employee of the American VA (that's the Dept of Defense wing which also runs the veteran's medical care) and NIH, who specializes in rheumatology is getting quoted as an expert in celiac and gluten intolerance diet necessity, and spreading misinformation, in the British tabloid media the same week that Daily Beast ran their hit piece, but it would be speculation to ask why, wouldn't it, other than the publisher of Daily Beast is also Tina Brown ?

The Daily Mail quotes the Daily Beast about a woman who went gluten free without being tested by a doctor:

She told The Daily Beast: 'People noticed that I lost weight, and commented that I was such a ‘healthy’ eater, and that was positive reinforcement. Ultimately, my gluten-free diet became a weird space I put emotional baggage into.
'From the outside, people just thought I had allergy issues, but really, it veiled all these other things that were going on... I remember thinking if I were to let go and start eating wheat again, that I would balloon.'

Researchers estimate that some 80per cent of Americans who go gluten-free do not have celiac disease.

(bolding mine.)

Obviously, one is supposed to then conclude, according to the Daily Mail and Daily Beast, that it could be up to 80% of Americans are fad dieting when they eat gluten free.

And here we come to the heart of the matter:

(from the Daily Beast 1//26/2013 )

The (gluten free food) market has grown 28 percent annually since 2008, reaching $4.2 billion in sales in 2012, according to the research firm Packaged Facts, with an estimated 18 percent of adult consumers buying or eating gluten-free products. The FDA said it would issue new, and possibly stricter, rules for labeling gluten-free foods by the end of 2012, but has yet to release the new regulations.

The FDA has yet to release the new regulations. And certainly everyone wants to get the last word in on that, whether or not it's a good word or a sort of "neeyah, we don't really need this anyway, since the majority of gluten free eaters could be merely neurotic people trying to lose weight."

Mislabeled Foods Find Their Way To Diner's Tables- The Nyt Notices ...

16 December 2012 - 11:07 PM

that their readers have a "Fish problem."

Yes, "every one of the 16 sushi bars investigated (in New York City) sold the researchers mislabeled fish. In all, 39% of the seafood from 81 grocery stores and restaurants was not what the establishment claimed it was."

When I clicked on this title, I thought for a second that just maybe this would be an exposé on unlabeled allergens in foods and medications. Like gluten. No such luck. Catch the last paragraph. Sound familiar, all of you who've tried getting a prescription filled recently, or attempted to purchase an OTC nostrum and had to decipher and confirm the ingredient list ?

"Still, most people do not want to arrive at a restaurant armed with an advanced degree and the phone numbers to regulatory agencies. “Unfortunately, what something like this does is turn people off to eating out,” Mr. Colicchio said. “People stop going to restaurants because they think they are getting ripped off.” "


It wasn't catfish, it was..... tilapia ! :rolleyes:

Have you ever eaten both of them ? They're both mild, white fish, and both are frequently farm-raised for the table. Is this a crisis ? Only in your pocketbook, because you get charged in the restaurant for the more expensive version that was swapped out.

The excuse given by the FDA spokesperson for this situation, was that there are so many different types of fish in the sea, it would be impossible for the average consumer to tell them apart. Sort of implying, that if only the taste buds were more sophisticated, they would be getting enough complaints to make it a regulatory issue. For example, according to the article, Long John Silver's and Red Lobster can sell a crustacean called "langostino" and call it LOBSTER. :o :ph34r: And the FDA is okay with this ! :angry:

Think about that. There are also so many drugs available now, and so many different suppliers, and yet we are told that "they" really cannot be sure where the source of the filler ingredients comes from, if you have a medical need to avoid the wheat family of grains. There are no rules currently on mandatory labeling of gluten in medications.

It's nice that the NYTimes finally bothered to notice the mislabeled sushi problem. Maybe soon they can step it up a notch, to notice the mislabeled gluten problem. That mislabeled gluten problem which could trigger an auto immune disease attack, costing the celiac or gluten-free consumer many lost days of productivity due to illness, because they couldn't figure out if a prescription was safe for them, or not. This is also a consumer trust issue, and a wastefulness issue of time and effort having to be expended before purchase. And this brings up another point. If the regulatory bureaucracy is saying that it is too complicated to keep track of the fillers and binders with any degree of certainty, how can we be sure that the meds they're selling really contain the active ingredients in the correct dosage ?

Oh Noes! Attention Sacramento, Mati's Indian Food Is Closing Soon

25 October 2012 - 11:57 PM

Mati's Indian Food, the Sacramento, CA mid-town Indian buffet known for their great food that is also, incredibly, gluten free, (except for the naan and samosas) will be closing after this Saturday, October 27th. :(
We ate there Thursday evening, and received the sad news from them, and they said to pass the word along, that this Saturday evening was going to be their last day open. They know that some people come from a distance to eat there.
If you are a fan of gluten free dining in the greater Sacramento area, this is a sad thing to hear. I would encourage you to stop by if you are in the area.
Mati's had made the move from a small strip mall in Natomas near the basketball arena, to Mid-Town a while back, to a larger restaurant, hoping to get more traffic. They are busy at lunch, but sometimes the dinner hours in the off season are lacking.
They will be missed.

Comically Bad, Slow Bread

19 September 2012 - 12:43 PM

(Preface. For the newer reader, I am not a gluten free baking newbie. I am not even a baking newbie. :P I made my own bread even before all this, and didn't have any trouble during the transition, and I was using nuts at first. )

I awoke very early this morning, and decided to bake some bread in my brand new, pretty, oval shaped stoneware baking dish, which matches the dish I already have, and that I got so I could make 2 loaves at once.

I have been making this recipe for several months now. I take a box of Chebe, add some more gluten free, high protein flour and an extra egg and some oil to it, a bit of baking soda and vinegar, and bake it. I have made breads, biscuits, little buns, and sandwich rolls, and it always came out.

Like Pioneer Tapioca Girl with Electricity, before dawn, I take the home- ground buckwheat flour out of the refrigerator and start to soak it in a bit of yogurt and water, add chia and amaranth, some salt. After making a cup of coffee, as the sky begins to lighten, I then add the cheese I have grated by hand on the box grater (PTGwE does not use a food processor ;) ) that is missing its handle ("thrifty is as thrifty does") and the eggs and the oil, the vinegar, the pinch of cumin, the baking soda, a little bit of water, and an ear of grated fresh corn and the Chebe mix. And I hand stir this concoction until it is nice and mixed up, no electric mixer for me. Between the chia, the amaranth, and the buckwheat, it is plenty sticky, without the gum.

The oven is turned on, the baking bowls are oiled with extra virgin olive oil, I divide the dough between the two dishes and make a deep crease down the center of each one. The bowls are set in the oven, and I turn on the timer, since these are small loaves, I'll check them at 45 minutes and see how they're doing.

At 45 minutes, they've risen nicely, but the knife I've inserted says the middles are no where near done, so I set it again for 15 minutes and keep baking.

At one hour, they're beginning to brown on top as if done, the house smells heavenly, and the knife I've inserted to check the middle says they're still no where near done. So I set the timer again for 10 minutes.

At one hour 10 minutes, the knife inserted into the loaves is still coming out very gummy. Okay, so reset the timer again. Surely this middle should dry up soon.

At one hour 20 minutes, the knife is still coming up gummy, but the crusts are definitely done. They sound hollow when knocked on. Turn down the oven a bit, so as not to overdo the crust, set timer again. Wash the knives, as I'm running out of clean ones to test with.

At one hour 30 minutes, loaves are still not cooked in the middle, and I'm getting curious as to what is going on. Try turning oven temperature back up. Reset timer. WTH. :angry: These are small loaves, not 9 x 5"s. Look at oven thermometer to make sure oven is heating.

At one hour 45 minutes, remember that we're supposed to drop off car at the shop this morning, (Oh. That Is Why I Was Supposed To Get Up Early :rolleyes: ) so decide to pull loaves out at this point no matter at what state of doneness they are in, so can leave house without bread in oven. Stick knife in middle, and.... still gummy. Pry loaves out of the baking bowls and roll them over, the bottoms of the crusts are perfectly browned, and shiny, like glass, not wet or underdone. What attractive looking bread exteriors, just like little football crusts. I'm pretty sure I could kick one through a set of uprights on the field for 3 points, and it wouldn't shatter.

Run errand of dropping car off, return.

Take the Big Serrated Knife, and saw the loaves in half. They're partially hollow, and the gummy part has settled to the bottom, where it resembles baked cheese glue, topped by roof of brown crust. Taste. Really nice taste, excellent crust texture, and the baked- cheese interior isn't bad, but there's no way this is going to make slices. Maybe chunks. Ask spouse if he wants a piece, and he says, no, wants a sandwich later. Take the loaf into the next room, to show him that this is... not going to work for sandwiches.

Try putting sliced -in- half loaf pieces into the microwave to nuke, until the middles are done. The middles are not having any of this, and remain sticky and moist.

Take bread halves back out of microwave, and contemplate what to do next. Decide that the crusts would make excellent shells for cream cheese and that yummy Chocolate Nut Spread I had tried yesterday (like Nutella, but with Almonds, by Maranantha) and decide to serve it that way. After working on this over 5 hours in between other stuff, my spouse thinks I'm going to wait until lunch to have something to eat ? No way.

So, now, I just have to figure out what to do with the loaf interiors. :lol:

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