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Recent Activity
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- lmemsm posted a topic in Gluten-Free Recipes & Cooking Tips0beans in dessert recipes
I've been making a lot of black bean brownies lately because it's one of the few gluten free dessert recipes that actually tastes palatable. I've also seen chocolate cake recipes with black beans. Someone mentioned a cookie recipe using lentils in place of flour. Just wondering if anyone's run across any tried and true recipes using beans, lentils or peas... -
- lmemsm replied to bluebird2032's topic in Gluten-Free Recipes & Cooking Tips2
Gluten free/ non dairy , low calorie pudding
I've seen a lot of recipes for chia pudding, so I decided to make some with chia, water, cocoa and honey. Didn't like the taste, so I added ground sunflower and ground pumpkin seed to it. It tasted okay, but came out more like frosting that pudding. I used to make pudding with tapioca starch, milk powder, water and sugar. It came out very good but I haven... -
- lmemsm posted a topic in Gluten-Free Foods, Products, Shopping & Medications0
Finding gluten free ingredients
Seems like when I find a gluten free product I like, the producer stops manufacturing it and then I have trouble finding a new gluten free source for it. What's worse, I've been contacting companies to ask if their products are gluten free and they don't even bother to respond. So, it's making it very hard to find safe replacements. I was buying teff flour... -
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- chrish42 replied to chrish42's topic in Doctors2Doctors and Celiac.com
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Posts
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I've been making a lot of black bean brownies lately because it's one of the few gluten free dessert recipes that actually tastes palatable. I've also seen chocolate cake recipes with black beans. Someone mentioned a cookie recipe using lentils in place of flour. Just wondering if anyone's run across any tried and true recipes using beans, lentils or peas for desserts? I've seen a lot of recipes for garbanzo flour but I'm allergic to garbanzo beans/chickpeas. Was wondering if adzuki or pinto beans might be useful in replacing some or all of the flour in baking. Since gluten free flours can be crumbly was hoping the beans might help produce a better, less crumbly consistency. Any recommendations for recipes? Thanks.
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I've seen a lot of recipes for chia pudding, so I decided to make some with chia, water, cocoa and honey. Didn't like the taste, so I added ground sunflower and ground pumpkin seed to it. It tasted okay, but came out more like frosting that pudding. I used to make pudding with tapioca starch, milk powder, water and sugar. It came out very good but I haven't figured out what to use to replace the milk powder to make it dairy free. Most starches will work in place of tapioca starch but quantity varies depending on the type of starch. If I didn't add enough starch to get a pudding consistency, I'd add gelatin as well to fix it. Avocado and cocoa makes a good dessert with a pudding like consistency. Unfortunately, I have a bad reaction to avocados.
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Seems like when I find a gluten free product I like, the producer stops manufacturing it and then I have trouble finding a new gluten free source for it. What's worse, I've been contacting companies to ask if their products are gluten free and they don't even bother to respond. So, it's making it very hard to find safe replacements. I was buying teff flour at nuts.com and they no longer carry it. I noticed Naturevibe has teff and soy flour. However, I can't get a response as to whether their flours are safe for someone with celiac. Can't get a response from Aldi if their peas are safe for someone with celiac either. I know Bob's Red Mill has teff flour but was hoping to get a large quantity. I've been using up the 20 ounce Bob's Red Mill teff flour too quickly. Does anyone know of a good source for teff or soy flour? Any recommendations where to get gluten free beans, peas or lentils? I found some packages of gluten free beans at Sprouts but not much variety. I've also been looking for lentil elbow macaroni and it seems like no one is making that now that Tolerant was bought out. Any suggestions for safe sources for these types of ingredients. Thanks.
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By Scott Adams · Posted
From their website I see "organic barley leaf powder" as an ingredient. Keep in mind that the gluten is in the kernel, and not in the leaves. https://drinkag1.com/about-ag1/ingredients/ctr
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