Jump to content
  • Sign Up
  • About Me

    In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

  • Related Articles

    Scott Adams
    2 lbs. chicken breast
    1 cup corn meal
    1 teaspoon salt
    ½ teaspoon pepper
    1 teaspoon garlic salt
    Cut chicken breast into bite-sized pieces. Put other ingredients into a Ziploc bag, seal, and shake to mix. Drop a couple of pieces of the chicken into the corn meal mixture, seal the bag, and shake to coat. Remove to plate. Repeat until all of the chicken is coated. These can be fried in a deep fryer, in a skillet, or sprayed with PAM and baked at 350 degrees for 30 minutes.

    Jules Shepard
    For a traditional green bean casserole, Funyuns are gluten free and can be used as a topper to replace fried onions or you can fry up your own onions with Jules Gluten Free All Purpose Flour and your favorite recipe. For a slightly healthier version, try these baked (“fried”) onions.
    Fried Onions

    Ingredients:
    1 medium onion, sliced thinly
    1/3 cup Jules Gluten Free™ All Purpose Flour*
    ¼ tsp. sea salt
    Nonstick cooking spray
    Directions:
    Preheat oven to 475 F. Spray a baking sheet with cooking spray and set aside.
    Combine the chopped onions and dry ingredients in a large bowl, tossing until totally coated with flour. Pour out onto baking sheet and separate the onion ring slices so they are not touching each other too much. Bake for 15-20 minutes, tossing one or two times while cooking to golden brown. Remove when cooked and set aside while you are making the casserole.
    Green Bean Casserole
    With a few substitutions, you can still enjoy your favorite Thanksgiving day casseroles, like green bean casserole. Progresso Cream of Mushroom Soup and Health Valley Organic Cream of Mushroom Soup are two gluten-free options. For a dairy-free option, Imagine Foods has a mushroom soup that is both gluten free and dairy free.
    Ingredients:
    1 pound green beans, canned or fresh, rinsed, trimmed and halved
    2 Tbs. unsalted butter or non-dairy substitute (e.g. Earth Balance® Buttery Sticks)
    2 large portabella mushrooms, sliced
    ½ tsp. freshly ground black pepper
    ½ tsp. garlic powder
    ¼ tsp. ground nutmeg
    1/3 cup dairy or non-dairy sour cream
    2 Tbs. Jules Gluten Free All Purpose Flour*
    2 cups cream of mushroom soup
    1 fried onion, thinly sliced (see recipe above)
    *See my bio (top-right)
    Directions:
    Preheat oven to 400 F. If using fresh beans, boil in lightly salted water for 5 minutes, then rinse with cold water and drain. If using canned beans, rinse and set aside.
    In a large saucepan, melt the butter and toss in sliced mushrooms and pepper. Stir over medium heat for 5 minutes, then add spices and flour, stirring to coat. Cook an additional minute then add the sour cream and soup and lower the heat to medium-low.
    Cook while the mixture thickens, approximately 5-8 minutes more. Remove from heat and stir in half of the fried onions and all of the drained beans. Pour mixture into a large casserole and cook for 10 minutes, or until bubbly. Sprinkle the remaining onions on top and bake for an additional 5 minutes. Serve warm.


    Destiny Stone
    This is a regular in my house. This meal is very easy to prepare, and no baking is required. This is what I make when I am in a hurry and need something filling and healthy. I make this meal once a week and live on the leftovers for a couple days after. I never get sick of eating this meal, because there is infinite room for variation. Depending on what I'm in the mood for,  I use different veggies, different gravy, and different mashed potatoes, (garlic mashed potatoes are a good variation). The variations are endless, and if you want to add some extra protein, add baked tofu or chicken (for non-vegan's) to the meal.

    Preparation time: 20 minutes.
    Cooking time: 20-30 minutes
    Ingredients:
    Fresh organic veggies of your choice.
    This time I used the following:

    2 carrots ½ head broccoli ½ head cauliflower 2 cups bloomsdale spinach
    1 clove garlic, minced
    1-2 tablespoons gluten-free tamari sauce 2-3 tablespoons grapeseed oil himalayan salt instant mashed potatoes (gluten-free) instant gravy (gluten-free)
    Other veggie options I like to use:
    asparagus sweet potatoes bok choy zucchini fresh ginger
    Note:
    You can make your own mashed potatoes and  gravy, but that adds time to your meal preparation and this no longer becomes a quick meal. If you want to make your own mashed potatoes and gravy, be sure to give yourself an extra hour to prepare your meal. You will  likely want to prepare the mashed potatoes before cooking the veggies.To Make:

    I start by preparing my veggies. I peel all my peel-able vegetables including carrots and zucchini and potatoes. Peeled vegetables are easier to digest, they cook faster and it eliminates possible cross contaminates from getting into my meal. I chop my veggies into bite sized pieces. For faster cooking time, cut smaller pieces.  On med./high heat,  I add the grapeseed oil to my wok. When the oil gets hot and starts to bubble, I add garlic and saute' for about a minute. Then I add my chopped veggies and begin sauteing. After about 3 minutes, I add soy sauce while I stir with my plastic spatula. Cover the wok and turn the heat down to medium low and continue to cook while covered. While the veggies are cooking, I begin boiling water for the mashed potatoes. Complete the mashed potatoes according to the directions on the package. Continue to stir and check  the veggies periodically. Once the mashed potatoes are done, put a lid on them and set them aside. Now make the gravy according to the package directions. Continue to stir and check the veggies periodically-removing them from heat when tender. Once the veggies, mashed potatoes and gravy are done, put 2 or 3 heaping spoonfuls of veggies at the bottom of a bowl or plate. Add 2 or 3 heaping spoonfuls of mashed potatoes to the top of the veggies, and cover it all with butter substitute  (I use coconut oil) and gravy. Note: To avoid overcooking, I save thebok choy and spinach for the last 5 minutes of cooking.
    Note: for a reduced fat diet, steam theveggies instead.
     


    Jefferson Adams
    I am one of those people who has been perfectly okay making various kinds of mashed potatoes, and even sweet potatoes, but has been a bit skittish regarding the parsnip.
    Unfamiliarity and fear of the unknown were likely driving factors. Then I discovered this simple way to incorporate parsnips into mashed potatoes, and the result is a big smile. This recipe makes a nice introduction to the parsnip.
    Ingredients:
    1½ pounds parsnips 1½ pounds Yukon gold potatoes 4½ cups water 2 tablespoons butter 1 tablespoon sour cream 1 tablespoons chopped parsley 1 tablespoons chopped chives 2 teaspoons Kosher salt â…› teaspoon freshly ground black pepper Directions:
    Peel parsnips. Cut them crosswise into ½-inch rounds. If you get parsnips with a tough, fibrous core, then cut the parsnips in quarters lengthwise and cut out the tough core.
    Peel the potatoes and cut them into 1 to 1½-inch chunks.
    Place into a medium saucepan, cover with water, add two teaspoons of salt. Bring to a simmer, reduce the heat, cover and let cook for 10 minutes, until a fork can pierce easily. Drain and return the parsnips and potatoes to the warm pan. Cover and let steam in the heat of the pan for 10 minutes.
    Mash the parsnips and potatoes lightly with a potato masher.
    Careful not to over mash!
    Add butter and sour cream and mash some more. Stir in the chopped parsley and chives.
    Add black pepper and more salt to taste.

  • Popular Contributors

  • Forum Discussions

    CyclingLady, czy ty jest Polskie?  Wow, that is too funny!  Do you make golabki also?  I never developed the knack for making good golabki somehow, but my mom makes them awesome.  Too bad we don't have any good substitute for pierogi --- I don't think anyone is ever going to make a gluten-free dough that is that thin and stretchy that still holds together. I do make a mean wild mushroom soup, from wild mushrooms that I gather and dry here in Alaska.  I used to make a pretty damned good mako
    While in retrospect it is quite obvious that I had GI symptoms of celiac disease for most of my life (I am 56 years old now), it was only after getting a bread machine in 2012 that I started to get the dermatitis herpetiformis.  Up until then, I was eating whole-wheat pasta, and wheat-containing breakfast cereals, but only rarely ever ate bread (I was picky, and only liked artisanal bread).  And then, I was suddenly eating bread four or five days a week!  And not only bread, but whole wheat brea
    I know this is an older post but I am glad that I found this thread in an internet search. I am finally realizing that my months of vertigo are related to eating white rice hot cereal each morning. I even went to a vertigo specialist who did Epley Maneuvers which did not help.  When I took a break by eating grain-free and then resumed by eating a bowl of white rice hot cereal (hey, it’s comfort food for me), I had a bad spell of dizziness. The next day (still not making the connection), I a
×
×
  • Create New...