Jump to content
  • 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

Dessert Tips


let-the -sun-in

Recommended Posts

let-the -sun-in Newbie

Hi everyone,

I have my first support group meeting on wensday, and we need to take a dessert or snack. as anyone any simple ideas for me? Thanks


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



Celiac.com Sponsor (A8-M):



lonewolf Collaborator
Hi everyone,

I have my first support group meeting on wensday, and we need to take a dessert or snack. as anyone any simple ideas for me? Thanks

Bake a batch of chocolate chip cookies. Just follow the recipe on the bag of chips and substitute gluten-free flour. (Make sure you know you have a good flour mix.) Or make a batch of brownies using Pamela's mix. Look in the recipes section here - there are lots of good desserts.

let-the -sun-in Newbie
Bake a batch of chocolate chip cookies. Just follow the recipe on the bag of chips and substitute gluten-free flour. (Make sure you know you have a good flour mix.) Or make a batch of brownies using Pamela's mix. Look in the recipes section here - there are lots of good desserts.

thank you but i need to make something from scratch as i have to take the recipe.

jerseyangel Proficient

The Gluten Free Pantry Truffle Brownie Mix is very good, also. I made them in a 13 by 9 inch pan--it made a good size batch. If you don't have much experience with gluten-free baking, a mix might be a safer bet to take to the meeting.

lonewolf Collaborator
thank you but i need to make something from scratch as i have to take the recipe.

Here's my chocolate chip cookie recipe that I make almost once a week for my whole family. Never had a complaint yet about them tasting yucky or different than "normal"

1 C Margarine or Butter, softened

3/4 C Brown sugar

3/4 C Granulated sugar

1 Egg (or substitute)

1/3 C Almond butter

1 tsp Vanilla

2-1/4 C gluten-free Flour (I use Bette Hagman's recipe w/ 2 tsp. xanthan gum)

1 tsp baking soda

1 package chocolate chips

Heat overn to 375. Mix butter, sugar, egg, almond butter and vanilla. Stir in flour and baking soda. Stir in chocolate chips. Drop dough by rounded teaspoonful about 2 inches apart onto ungreased cookie sheet. Bake until light brown, about 10 minutes. Cool until cookies are set, then remove from cookie sheet. DON'T try to take them off too soon!

Good luck!

let-the -sun-in Newbie

WONDERFUL THANK YOU

marciab Enthusiast

Papaya muffins ... use any gluten-free banana bread recipe, but substitute papaya for banana, sunflower seeds for pecans and craisins for raisins.... I like it with a little extra brown sugar and loads of craisins ... yum !!

marcia


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



Celiac.com Sponsor (A8-M):



Archived

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

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,225
    • Most Online (within 30 mins)
      7,748

    Paulyw
    Newest Member
    Paulyw
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • xxnonamexx
      I noticed eating gluten-free or CGF foods have higher sugar and sodium some. No added sugar protein bars I found better with plant fiber. I wanted to know what are you go to besides whole fruits/veggies that you find are healthy for you where you can feel eating normal without hurting yourself or health. I was looking into subscription based like Thrift to see if there is something that is healthier CGF that can make me feel normal. Thanks
    • Jmartes71
      Thankyou because I met up with K B with well known bay area hospital once and she said she knows I don't like to take meds, I said thats incorrect, I have issues.Thats the one that said I was deemed " unruly " when she admitted I was celiac when I asked why am I going through this.
    • cristiana
    • trents
      Cristiana, that sounds like a great approach and I will be looking forward to the results. I am in the same boat as you. I don't experience overt symptoms with minor, cross contamination level exposures so I sometimes will indulge in those "processed on equipment that also processes wheat . . ." or items that don't specifically claim to be gluten free but do not list gluten containing grains in their ingredient list. But I always wonder if I am still experiencing sub acute inflammatory reactions. I haven't had any celiac antibody blood work done since my diagnosis almost 25 years ago so I don't really have any data to go by.   
    • cristiana
      I've been reflecting on this further. The lowest TTG I've ever managed was 4.5 (normal lab reading under 10).  Since then it has gone up to 10.   I am not happy with that.  I can only explain this by the fact that I am eating out more these days and that's where I'm being 'glutened', but such small amounts that I only occasionally react. I know some of it is also to do with eating products labelled 'may contain gluten' by mistake - which in the UK means it probably does! It stands to reason that as I am a coeliac any trace of gluten will cause a response in the gut.  My villi are healed and look healthy, but those lymphocytes are present because of the occasional trace amounts of gluten sneaking into my diet.   I am going to try not to eat out now until my next blood test in the autumn and read labels properly to avoid the may contain gluten products, and will then report back to see if it has helped!
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.