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GlutenFreeManna

Member Since 19 May 2010
Offline Last Active Private
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Topics I've Started

Wheat Belly By William Davis, Md

19 October 2011 - 05:40 PM

A friend gave me this book recently and I was just wondering if anyone had read it. From it's cover I have a feeling it's going to prescribe a gluten-free diet for everyone. Under the title it says "Lose the wheat, lose the weight and find your path back to health." Just wondering how medically accurate it is or if it's just another book pushing a gluten-free fad for people wanting to lose weight. I lost weight when I went gluten-free but that's not why I went gluten-free and it's not the norm I don't think--while around 40% of us are overweight that still means 60% are normal sized or underweight. I don't like the idea of pushing a gluten-free diet for weight loss only even if it does help some people lose weight. I do intend to read with an open mind but just wonderign who has read this book? Any background on the authors credentials?

Super-Sensitives--How Often Do You Get Glutened?

29 September 2011 - 12:05 PM

We talk a lot in this section about unusual things that glutened us. One may get the impression that we are living every single day still sick and in misery and afraid to touch anything or eat anything. I just wanted to share that for me, personally, when I'm as strict as I need to be I don't get sick with my glutening symptoms. I have not gotten glutened for over a month and that was from multiple instances of gluten exposure by family members that ignored my requests that they not bring gluten into my home. Prior to that I went a good 6 months without getting glutened and felt great. I feel fine now other that the remnants of a head cold my husband brought home from work (he was sick first with the same symptoms so I know it's not gluten related in anyway, it's just the beginning of cold and flu season). Anyway, I do talk a lot about things that have glutened me in the past so people may assume I'm always sick. The reality is that this super gluten free diet is working for me. I'm healthier (and happier) than I have been in probably my entire life. I have a long list of symptoms that have gone away with the implimentation of a super strict gluten-free diet. I have some additional health conditions that still bother me from time to time but gluten is not the cause of most of my instances of illness, BECAUSE of my super strict approach.

So I was wondering, for those that have been super gluten-free for a long time has it helped? How often do you get glutened? I would love to read some other success stories!

The Pizza Crust Thread

21 September 2011 - 10:24 AM

There was discussion on another thread of pizza crusts and I thought perhaps we could start a thread to keep all the info in one place. So here it is! Share which pre-made crusts, pre-made pizzas, crust mixes and recipes you have tried and what the results were. Costs and how labor intensive is a good thing to share too. I'll share mine with my first post in this thread.

Here are some past discussions/recipes:

http://www.celiac.co...a-crust-recipe/
http://www.celiac.co...-pizza-tonight/
http://www.celiac.co...a-crust-recipe/
http://www.celiac.co...e-spinach-pizza
http://www.celiac.co...es-as-promised/
http://www.celiac.co...gels-with-udis/
http://www.celiac.co...ust-do-you-use/
http://www.celiac.co...ck-pizza-crust/
http://www.celiac.co...0-pizza-crusts/
http://www.celiac.co...ee-pizza-crust/
http://www.celiac.co...izza-crust-mix/
http://www.celiac.co...a-crust-recipe/
http://www.celiac.co...a-crust-review/
http://www.celiac.co...ice-base-pizza/
http://www.celiac.co...ee-pizza-crust/
http://www.celiac.co...o-frozen-pizza/
http://www.celiac.co...a-crust-recipe/
http://www.celiac.co...p-i-miss-pizza/

Kids Selling Gluten!

16 September 2011 - 12:56 PM

If one more kid comes to my door trying to sell me something I think I am going to scream! Since school started back up we have had kids trying to sell us: donuts, cookies, candy bars, and pizza. I very politely explain to them that I can't buy anything because I have food allergies. They look very confused when I tell them that and I feel so bad but I'm not going to buy something I won't even allow in my house. Last year my husband bought Girl Scout cookies from one of his co-worker's kids and gave them to his co-workers so the cookies never came home. Since moving to a bigger place that costs more, however we don't have money to throw away buying stuff we can't even eat. I have been not answering the door this week when I see it is just kids. They have rung my bell EVERY SINGLE DAY! They don't understand what allergies mean. They get all confused when I just say that cookies make me sick. Just now they rang the bell again and my husband was home so he answered (I tried to tell him not to) and it was the same kids that were here earlier in the week. He told them we can't buy anything because we have allergies and they just kept saying, "but it's for a really good cause!" Argh! Between the kids ringing my bell and the kids standing outside of stores trying to sell gluten junk I am really frustrated (not because I can't eat it but because they don't understand why I can't eat it). I don't know how you parents that have kids in public school manage it. Do you let your kids sell stuff they can't even eat? Why don't more school age kids know what food allergies are? I thought more and more schools were becoming nut free?

Thai Spring Rolls With Peanut Dipping Sauce

09 September 2011 - 04:54 AM

Thai Spring Rolls

1 pound ground meat (I have used chicken, turkey, bison, or lean ground beef)
1 teaspoon ground ginger OR 2 tablespoons minced fresh ginger (fresh is best but powdered does okay)
3 cloves of garlic, minced (you can use 1 and 1/2 Tablespoons of the jarred stuff to save time, I don't reccommend garlic powder)
3 cups coleslaw mix (shredded cabbage and carrots)
1/4 cup peanut sauce (see recipe below)
1/4 cup chopped cilantro (must use fresh)
two or three green onions chopped
rice paper wrappers
a large shallow bowl of warm water

Saute meat with ginger and garlic in a large skillet over medium heat until almost cooked.

Add coleslaw mix and peanut sauce and cook until meat is cooked through.

Add cilantro and green onions, stir well and turn off burner.

Allow mixture to cool slightly before filling rice paper wrappers. You can make them and eat while still hot but they will fall apart more easily than if you put in the fridge and eat cold. The filling can also be refirdgerated and used to assemble when cold from the fridge.

Dip a rice paper wrapper in the warm water for about 30 seconds. Remove before it gets soft and place on a flat surface. The rice paper will continue to absorb water as it sits and will be soft enough to roll by the time you put the filling on it.

Put about 1/3 of a cup of filling slightly below the center of the wrapper. Fold each side in and roll up similar to a burrito.

Do not stack the rolls or they will stick together. Separate with wax paper if you need to stack or put two together in the same container.

Cool in the fridge or eat right away if you prefer them warm. Supposedly you can also deep fry these or bake in oven but I have never had much luck with that. I don't like the texture of the rice paper when it gets hard. Keep in an airtight container or covered on a plate in the fridge. They will get a little hard if you leave them uncovered on a plate in the fridge overnight so it's best to assemble the day of a party if making them for a crowd.

The recipe makes 10 to 12 depending on how big you make them.


Peanut Sauce:

1/4 cup smooth peanut butter
1/4 cup honey
3 Tablespoons Coocnut Secrets Coconut Aminos Soy sauce substitute (If you are NOT avoiding soy you can just use gluten-free soy sauce here)
1 teaspoon Kosher salt (Omit salt if using soy sauce and only use about 1/4 teaspoon if using regular table salt)
2 Tablespoons rice vinegar
2 Tablespoons Light Olive oil (or any oil neutral you want to use)
1 Tablespoon Sesame Oil
2 Tablespoons (or about 4 large cloves) minced fresh garlic
1 Tablespoon fresh minced ginger or 1/2 Teaspoon dried ginger powder
1 teaspoon red pepper flakes

Mix this sauce up at least an hour before you plan to use it. The flavors will meld together better the longer it sits and the red pepper flakes will get stronger in flavor. This is aboutthe right stength to give some heat but is not super hot. If you like a hotter taste wait until it has melded for an hour or so taste and THEN add some more red pepper flake or a dash of hot pepper sauce. If you taste it right when it is made it will not seem hot at all but will get hotter the longer it sits.