Chilli Ingrediants

[bluelotus]

Hi all,

I was doing so well and I hadn't been glutened for ~ 2 weeks. But, last night I made chilli and now I am not feeling so well (tired and D).

So, though these products are on a gluten-free list I have and I don't remember problems with them before, thought I would run them by you all......Anyone had problems with these? :

Bush's canned pinto beans

McCormick's gourmet chilli powder

McCormick's black pepper

Del Monte tomatoes - plain, chopped, canned

McCormick's garlic salt

A couple other things like steak and salt in there that shouldn't be a problem. Who knows, maybe I just can't handle spicy foods right now until I have healed more.

Your help is appreciated. Thanks!

[jenvan]

huh, if all of the labels on those read okay, i'm not sure what it would be. i will say i can't tolerate regular chili. i can make spicy foods, but i think the combo of grease in the hamburger or beef, with beefs and spices just doesn't work. what else have you eaten the past 2 days? did anyone help make the chili?

[bluelotus]

I've eaten only homemade things like chicken soup (gluten-free whole chicken, onions, celery, carrots, salt, McCormick pepper), Enjoy life cereal (never caused problems), homemade sushi (never caused problems), etc......

I made it myself, my husband didn't help. Maybe there was a contamination issue somehow - like a dirty crock pot? I have no idea. Maybe you are right, maybe its just the grease and spice combination.....

Stupid food. I told my husband today that I wish I was living on a farm, then everything could be made from scratch, from the freshest ingrediants.

[jenvan]

stupid food is right. sometimes food bothers me b/c it is a an issue of gluten, but other times it is b/c of other foods that upset me, or other intolerances. like how i can't eat turkey, corn, caffeine. will we ever know the answers??!

as has been highlighted on a recent thread (amy's dinners), there is always a risk of accidental contamination with a product too...but i would say that is less likely b/c you have been using the same spices for other meals. the crock pot could be an issue too. i will say, other factors will mess up my digestive system , and mimic glutening at times ....like lack of sleep, being really run down, or even the good ol' period. if it happens again you could try a food journal. you may see some patterns arise. and if the crock pot is looking a bit dirty...you could give it an extra scrubbing. last night i made homemade sloppy joes in the crockpot... and caught my momentary "duh" when i dished out the meat on my dh's plate first, touching his regular bread with the spoon. i said "crap!" my dh yelled in from the tv room "did you touch the spoon to my bread?" it was funny. luckily i hadn't used anything else, so i just got a new spoon

hope you feel better soon!

also...would love to get your homemade sushi recipe sometime if you have it written down

[jerseyangel]

The spoon touching the bread incident--how funny! Thanks, I needed a laugh today.

[nettiebeads]

Hi all,

I was doing so well and I hadn't been glutened for ~ 2 weeks.  But, last night I made chilli and now I am not feeling so well (tired and D). 

So, though these products are on a gluten-free list I have and I don't remember problems with them before, thought I would run them by you all......Anyone had problems with these? :

Bush's canned pinto beans

McCormick's gourmet chilli powder

McCormick's black pepper

Del Monte tomatoes - plain, chopped, canned

McCormick's garlic salt

A couple other things like steak and salt in there that shouldn't be a problem.  Who knows, maybe I just can't handle spicy foods right now until I have healed more. 

Your help is appreciated.  Thanks!

<{POST_SNAPBACK}>

I think I would put it down to the combination. We had chili a few nights ago (my husband thinks he's still cooking in the restaurant so we had more than a gallon of the stuff) with just about the same ingredients as you did. I'm bloated still. Probably the beans. I wonder if the combination of celiac disease and age makes things a little harder to handle (goodness, did I say AGE? ) I lament at times that when I was in h.s. I had a cast iron stomach. Not any more!

[jenvan]

jersey-

glad i could give you a bright spot in the day

[bluelotus]

Thanks for the help. You both are probably right - it was likely just the combination of ingrediants (not to mention, as jenvan put it, the good-ol period). I really hope this wasn't gluten - I washed my crockpot 2x before using it last night and I guess there is a contamination risk with canned goods.

Thanks again for the help!! It means a lot to me to have folks out there that can help me with questions and just give me that bit of reassurance.

About the sushi. I use sushi rice, kame rice vinegar (gluten-free according to maker and ingrediants), cooked shrimp, carrots, avacado, cucumber, and nori (seaweed sheets). Follow the directions on the rice as far as how much vinegar, how long to cook, etc. Rolling is made easier if you purchase a sushi kit. Just lay out the nori, shinny side down (I think), put a thin layer of cooked rice down, then one row of each of the other ingrediants along one long end. Then roll. We sprinkle seasame seeds on the finished rolls and mix washabi and gluten-free soy sauce together for dipping. Last week though I didn't have the washabi b/c I am trying to cut out foods I don't need, just to avoid any issues and keep my diet simple. My husband also makes a smoked salmon, cream cheese roll that I can't eat b/c of dairy, but I will check with him tonight regarding the recipe. Hope you enjoy it! My husband and I make a Saturday night out of it with miso soup (Edward and son's is gluten-free) and vegetable tempura (More from the Gluten free Gourmet has the recipe for tempura, let me know if you need it)

[jenvan]

thanks! yeah, i'll take the tempura recipe too if you don't mind...

[bluelotus]

Here are the recipes:

Vegetable Tempura

1 egg, beaten (I use egg replacer)

¼ cup cornstarch (I use potato starch)

½ cup rice flour (sweet rice flour is best)

¼ tsp xanthan gum

1 tsp. seasoning salt (I usually skip this b/c you never know with spices)

salt to taste

½ tsp baking powder

1 cup Fresca, 7UP, or Sprite

3 cups vegetable oil for deep frying

2 cups washed, cut up veggies (zucchini strips, thin potatoes, broccoli, green beans, mushrooms, onion rings, etc.)

In a medium bowl, beat the egg.

Mix together the corn starch, rice flour, xanthan gum, seasoning salt, salt, and baking powder. Stir the dry mix into the egg alternately with the Fresca.

Heat the oil in an automatic frying kettle or frying pan to 375°. Dip the veggies into the batter, then drop them (gently) into the hot oil, cooking a few pieces at a time. Turn once as they brown. Remove and drain on a paper towel. Serve hot with or without dipping sauce (below).

Dipping sauce

This may be made ahead and cooled before preparing tempura. You can choose to cook the radish and ginger with the sauce or serve them with the sauce has cooked (I cook them with the sauce). Beware – if cooking the radish, it gets a bit stinky, but it tastes excellent.

¼ cup gluten-free soy sauce

¼ cup dry sherry (cooking wine)

1 cup chicken stock

dash of salt

1 daikon radish, grated

1 finger (2 tbsp.) fresh gingerroot, grated

In a small sauce pan, place the soy sauce, sherry, chicken stock, and salt. Bring to boil over medium heat. Remove and let cool. When ready to serve, pour into small, separate bowls for each diner.

Place bowls of the radish and ginger on the table and let each diner season the sauce to taste by adding these grated pieces.

[jenvan]

thanks! can't wait to try these. do you ever make homemade eggrolls?? i have some rice paper wraps, but haven't locked onto a recipe yet...

[watkinson]

I love my chilli recipe, I basically just throw in a bunch of stuff.

1 pound of hamburger meat, browned, drained and rinsed

2 cans organic pinto beans

1 can organic black beans

1 can stewed Contadina tomatoes

1 pkg. McCormick mild taco seasoning

and 1/2 pkg. McCormick hot taco seasoning.

Why not just add medium seasoning you ask? because when you read the ingredients the medium lists wheat, but mild and hot do not.

(It's also good with a some onion and a little McCormick garlic powder, but it's flavorfull enough without it)

Everyone loves it, not just the gluten-free ones. (

Wendy

[bluelotus]

Thanks, Wendy, I'll have to try that if I am up for braving chili again. Not sure what bothered me, but I am still not feeling well.....not fun.

jenvan, I haven't tried egg rolls, but that would be a great recipes to have since all packaged varities have wheat. I will look through my gluten-free cookbooks and see if I find anything.

[kabowman]

I have developed my own chilli recipe but keep the beans out. I have problems with beans; they make me sick - reactions similar to gluten, I am guessing it is the protien. Also, my oldest son and my husband cramp horribly with beans.

[jerseyangel]

I have problems with beans, too. Never noticed it until going gluten-free. Bummer because I love baked beans! Never thought of the protein being the culprit...

[bluelotus]

Good thinking about the beans. Maybe my next chili attempt will be without them. I have given up on most processed foods out of fear that I might react to them (gluten contamination or hidden glutens)....and I am hoping with all my might that this wasn't a gluten incident....I don't want to give up canned veggies too.

Still working on that eggroll recipe, jenvan. I will let you know what I find.

[jenvan]

thanks lotus...

oh, and on beans. if they bother you from the can, you could always try and cook them yourself. sometimes you can get rid of more of the 'gassy' starch if you soak and cook them on your own.