Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Recipes Needed Please...

GF Lover

Recommended Posts

Adalaide Mentor
Adalaide
Posted

Oh man, I've been makin' bad panko crumbs for awhile now.  I just take a hunk of year old gluten-free French bread out of the freezer and stick it in my mini food processor, watch it closely, and when I have big crumbs, consider it panko.  If I  don't catch it in time, I substitute bread crumbs.  :wub:

 

That's two of us doing it wrong. I doubt either of us have ever suffered from it though!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Marilyn R Community Regular
Marilyn R
Posted

When I die, I surely hope it will be from Chocolate, duck fat, or spices, possibly Vodka, cheese or ice cream.   Could be a good Obituary about death by bad panko crumbs though.

Adalaide Mentor
Adalaide
Posted

When I die, I surely hope it will be from Chocolate, duck fat, or spices, possibly Vodka, cheese or ice cream.   Could be a good Obituary about death by bad panko crumbs though.

 

If not cutting the crust off the bread when we make bread crumbs while calling them panko will kill us, well.... I'm not sure about you but I'm all sorts of screwed. :lol: I do make large crumbs though, because who likes bread that has been processed until it's like sand? Maybe I get points for being half right.

GF Lover Rising Star
GF Lover
Posted
  • Author

Having nightmares about Panko Open Original Shared Link

Adalaide Mentor
Adalaide
Posted

And on that note, and before you get scared out of the kitchen... I'll post the cornbread pudding recipe over here like I said I would and where recipes are supposed to be gathering for you. I only said I was going to do it Monday then totally forgot like a doofus. By the way, the part of the directions that says to pour out the bacon fat and add olive oil? Yeah... heretics wrote that. If there isn't enough bacon fat in my pan I just add olive oil until it looks more or less like 2 tablespoons. I mean, what kind of person dumps out bacon fat just so they can cook vegetables in something else? Crazy!

 

Cornbread Pudding

 

INGREDIENTS

¼ lb smoked bacon, chopped

2 tbsp olive oil

1 cup diced onion

½ cup each diced red & green onion

4 cups gluten free bread crumbs

1 (14.75 oz) can cream style corn

4 eggs, lightly beaten

½ cup chicken stock

½ tsp dried thyme leaves

½ tsp dried rubbed sage

salt & pepper to taste


INSTRUCTIONS

  1. Preheat oven to 350°. Grease a 2 quart baking dish.
  2. Sauté bacon until cooked, not crisp. Remove bacon with slotted spoon and to paper towels.
  3. Pour off bacon fat and heat olive oil. Add onions and peppers and sauté until soft.
  4. Transfer onions and peppers to large mixing bowl, add bacon. Toss with remaining ingredients.
  5. Spoon into baking dish. Bake 50-60 minutes, until browned and firm.
GF Lover Rising Star
GF Lover
Posted
  • Author

Thanks Addy and YES, everything is better with bacon!!!

Adalaide Mentor
Adalaide
Posted

Thanks Addy and YES, everything is better with bacon!!!

 

OMG, I was just over at the J&D's website. Apparently they make a baconlube. :ph34r: Some things don't need bacon. Yeah, I said it. (also inappropriate conversation for the win)

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Marilyn R Community Regular
Marilyn R
Posted

Having nightmares about Panko Open Original Shared Link

Sorry gluten-free Lover!  Loved your animation though. 

 

I googled gluten-free green bean casserole and saw one where you fry sliced onions in corn starch, cook the beans, make a gluten-free white sauce with chopped mushrooms...I should have linked it, but I'm sure you need a project to keep your mind off the panko.

 

xxx

LauraTX Rising Star
LauraTX
Posted

I think I am going to try green bean casserole with pacific organics cream of mushroom, and crushed lays potato chips on top.  My husband hates onions so I think this might mutually benefit us.  I guess maybe I will add the chips on top near the end so they don't get too mushy?

Celtic Queen Explorer
Celtic Queen
Posted

This dinner roll recipe is awesome.  It's gluten-free and dairy free and I love, love, love these. I make them on weekends all the time.  They use a mixer, but not a food processor.

 

Gluten Free Dairy Free Soft Dinner Rolls Recipe

Posted By Carol Kicinski On November 18, 2011 @ 9:57 am In Breads | Open Original Shared Link

 
Gluten Free Dairy Free Soft Dinner Rolls Recipe Ingredients

2 tablespoons dry active yeast
2 teaspoons sugar
2 cups rice milk (or milk) – warm but not hot
*1½ cups superfine or Asian White Rice Flour
*½ cup superfine or Asian Sweet Rice Flour (also called glutinous rice flour)
*¾ cup potato starch (not potato flour)
*½ cup tapioca starch
3 teaspoons xanthan gum
1 ½ teaspoons kosher or fine sea salt
1 tablespoon baking powder
3 Open Original Shared Link – use divided
¼ cup butter or non-dairy butter substitute (Earth Balance recommended) plus more for brushing the pans
¼ cup honey
1 teaspoon apple cider vinegar

*in place of the various flours and starches you can use 3¼ cups of a good quality, all-purpose gluten free flour blend.

Directions

Combine the yeast, sugar and warmed milk in a small bowl and whisk to dissolve the sugar. Let sit for 6 – 8 minutes or until the mixture is foamy and had increased in volume.

Combine the flours, starches (or all-purpose gluten free flour blend), xanthan gum, salt and baking powder in the bowl of an electric mixer fitted with the whisk attachment. Mix for 30 seconds on medium-low to combine and break up any lumps in the potato starch.

Add the yeast mixture, 2 eggs, melted butter substitute (or butter), honey and vinegar. Mix on medium low until combined. Scrap down the sides of the bowl, turn the mixer on high and mix for 3 minutes. You should have a very thick, smooth batter.

Brush 2 standard muffin pans with melted butter (or butter substitute) or spray with gluten free, non-stick cooking spray. Preheat the oven to 375 degrees.

Spoon the batter into the prepared muffin pans, filling about ¾ full. Alternately you can use a small (#60) ice cream scoop and place 3 scoops in each muffin tin (like a clover leaf). Cover with a clean kitchen towel and place in a warm, draft free place to rise. Let rise for 35 minutes or until the dough has almost doubled in size.

Beat the remaining egg with 1 teaspoon of water very well with a fork. Gently brush the tops of each roll with the beaten egg.

Bake for 17 – 18 minutes or until golden brown. Let cool in the pans for 15 minutes.

The rolls can be made ahead – bake them, let them cool in the pans, wrap with plastic wrap and refrigerate for up to 2 days. Warm for a few minutes in a 350 degree oven.

Servings

A gluten free recipe that makes 24

 

It's from the simplygluten-free.com website.

 

  • 2 weeks later...
MGR Apprentice
MGR
Posted

Marilyn,

 

That sounds excellent.  Thank you.  What is graham Masala?

 

Colleen

It is actually called Garam Masala, and it is a space mixture from India - you can buy them already prepared in shops, but I would be careful because some mixtures might have some flower in them... However, the mixture is one of my favourite spice blends, just sprinkle on chicken breast, steaks, etc before grilling- also you can use it to make up marinades with natural yoghurt (if you can have it), etc

MGR Apprentice
MGR
Posted

Sorry, Colleen about answering your Garam Masala question again... I am still new to this forum and have just discovered how to retrieve messages further down the thread!!

GF Lover Rising Star
GF Lover
Posted
  • Author

Sorry, Colleen about answering your Garam Masala question again... I am still new to this forum and have just discovered how to retrieve messages further down the thread!!

 

Blame it on Brain Fog.  All the rest of us do  :D

 

Colleen

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      129,970
    • Most Online (within 30 mins)
      7,748
    Eliartstar
    Newest Member
    Eliartstar
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • cameo674
      Finally got in to doctor to get my referral and I lucked out and got into Gastro the same day - question about different transglutaminase results

      By cameo674 · Posted

      The GI doc messaged me this afternoon that she believes that the new blood work added to the old is definitely  looking like a celiac diagnosis is in my future.  She wants to me to call into scheduling each Monday to see if I can get my August 29th appointment moved up due to cancellations.  I have never had a doctor recommend that.  She also said there were additional labs that she requested still out that have not come back yet; so, they may have been missed drawing those since the functional health doctor has a whole slew of labs that I am suppose to be waiting until August 27th to do. I am still waiting to hear on whether or not she will allow me to do pill prep versus the typical gatorade prep that I did 8 years ago for that colonoscopy.  I do not drink gatorade to begin with and that miralax prep kept me in the bathroom up until we drove to the procedure.  My younger brother said the pill form was fairly easy when the liquid form is hard to swallow. Colonoscopy prep is definitely close to number one on the list of things I never want to experience again if I could avoid it.  Number one is a different medication that caused severe cramping that had me in tears until it wore off.  Never having had an endoscopy, I have no idea of what that prep is like, but it cannot be worse right? I started munching on oyster crackers last night.  It is shocking how filling they are.  I just read that I need to pay attention to the protein content of the wheat bread product or I will miss the gluten goal of 10 g per day prior to testing.  The post said that I should look at the protein and multiple that number by .75 if it is a wheat flour product to see how much gluten is in it.  No more oyster crackers for me.  I would have to eat 10 oz bag everyday to meet my goal.  not going to happen.
    • Alibu
      Latent celiac, need to go gluten free, advice on kitchen "reset?"

      By Alibu · Posted

      Well, I've made if from the pre-diagnosis forum to here!  I've been diagnosed with "latent" or "potential" celiac and my doctor has suggested me to go gluten-free before my appointment with him in October (first available, LOL).  My ttg-iga was 152, my EMA was positive, I have the gene, but my biopsy was negative (and he took 12 samples), so it makes sense to go gluten free to see if I improve. I know the basics - I can find lists of things to avoid, I know about hidden dangers, etc. all of that.  Where I'm struggling is just STARTING.  I need to go shopping and stock up on some staples.  My goal is to not try to find gluten-free alternatives, but to focus on naturally gluten-free foods like proteins, veggies, fruits, and carbs like potatoes and rice.  However, the rest of the household will not be gluten-free, which is fine, I don't want them to for various reasons.  But I have SO much food in my house in the pantry and fridge and cabinets, and it feels like I need to get rid of a lot in order for me to start fresh, but at the same time, I can't get rid of everything. I guess it's just feeling overwhelming and I've never given up gluten before so this is going to be a huge shift for me and I feel like I need SPACE, but I can't quite have that. Any advice on just getting started and organizing myself would be great!  
    • Scott Adams
      Finally got in to doctor to get my referral and I lucked out and got into Gastro the same day - question about different transglutaminase results

      By Scott Adams · Posted

      It’s great that you were finally able to see a gastroenterologist—and even luckier to get in the same day as your referral! It sounds like your GI is taking a very thorough approach, which is reassuring given your complex symptoms and history. The confusion around your different tissue transglutaminase (tTG) antibody results is understandable. The variation between your December and June labs may be due to multiple factors, including differences in the lab performing the test (Quest vs. Mayo Clinic), the specific assay used, and the amount of gluten you had been consuming before each test. Antibody levels can drop significantly when gluten is reduced or eliminated from the diet, even partially, which might explain why your recent tTG IgA was now negative and your tTG IgG was borderline high. That’s likely why your GI mentioned it was “usually the reverse”—typically, tTG IgA is more commonly elevated in confirmed celiac, not IgG alone, especially when IgA levels are sufficient, as yours are. Your gene testing confirms that you carry HLA types (DQ2.2 most likely) that are permissive for celiac disease, meaning you can develop it, but not everyone with these genes will. These genes don’t explain why your symptoms are milder or different from others with celiac—many people have so-called "silent" or atypical presentations like yours, with issues like long-term heartburn, loose stools, nutrient intolerances, or just gradually adapting to symptoms over time. It’s not uncommon to assume these symptoms are just aging, medication side effects, or lifestyle-related until someone finally connects the dots. It’s a good thing your daughter advocated for you to be tested—many cases are missed for years because they don’t follow the “textbook” presentation. As for the immunoglobulin tests, your doctor likely ordered those to ensure your immune system is functioning normally, particularly your IgA level, since a deficiency can cause false-negative celiac blood tests. Since your IgA level is normal, your tTG IgA test should be reliable (assuming adequate gluten intake), but again, if you weren't eating enough gluten, that could explain the lower antibody levels now. The comprehensive metabolic panel and negative stool parasite results are additional pieces ruling out other causes of your symptoms, like infections or organ dysfunction. The upcoming endoscopy and colonoscopy should provide more definitive answers, especially with biopsies looking for celiac disease, eosinophilic esophagitis, and microscopic colitis. It’s completely valid to feel unsure about what you’re experiencing, especially when your symptoms have been lifelong or gradually worsening without being severe. You’re not alone—many adults with celiac or gluten-related disorders report subtle or chronic symptoms they’ve normalized. You’re doing the right thing by staying on gluten now through your procedure date in August. Try not to stress about reaching the full 6-slice equivalent each day, but do increase your gluten intake as much as tolerable (e.g., a couple of pieces of bread, pasta, crackers, etc.) to give the biopsy the best chance of detecting any damage. Good luck with your upcoming procedures—you’re closer than ever to answers and a clearer direction forward.
    • Scott Adams
      Gluten free thyroid medications

      By Scott Adams · Posted

      I don't believe that site is updated regularly, and it may be unreliable.  You can search this site for prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. https://dailymed.nlm.nih.gov/dailymed/   
    • KimMS
      Gluten free thyroid medications

      By KimMS · Posted

      Hello! I did a brief search on this and couldn't find recent posts, but feel free to direct me to something if I missed it! I have had a difficult time confirming which thyroid medications (specifically generic forms of Levothyroxine) are gluten-free and safe for celiacs. I am pretty confident the generic manufacturer Mylan is safe, and I have been taking this for almost two years. Recently (I think b/c of a recall), Mylan has not been available at my local pharmacies. The list I typically use for gluten-free drugs (http://glutenfreedrugs.com/newlist.htm) does not list any of the other manufacturers offered by pharmacies in my area (Accord and Macleod). When I do a search, sites tend to say these brands are gluten-free but I can't fully confirm, and other sites say that only Lannett and Mylan generic brands are safely gluten free. I have called manufacturers and they say "there are no gluten ingredients" but they don't have information regarding manufacturing/cross contact. In particlar, Accord said there is gluten present in the manufacturing facilities so they can't guarantee no cross contact. What recommendations do you have for finding levothyroxine that I can mostly be assured is safe for celiacs? It is tricky b/c I found one I was confident in but now I can't seem to get that manufacturer at any pharmacy near me. I don't want to be unnecessarily overly concerned about this, but since it is a medicine I take daily, I want to be pretty certain it is safe (I have both celiac and gluten ataxia so I need to be very careful with any gluten intake and cross contact.)      
×
×
  • Create New...