Questions About Bacon, And Need A Recipe Or Two

[Will Roper]

Hi, I've kids newly diagnosed with celiac, looking to clarify some of what they can and can't have, and come up with recipes for what we can't find around town.

The biggest question is bacon. My daughter tells me that she's adapted and it's ok to eat most foods she can't eat in front of her, with the sole exception that if someone cooked bacon she'd cry. She's intolerant of most processed food chemicals as well as gluten, but I don't know all the exact details. Could someone give me clues as to what would be bad in bacon, and where to look for someone that might have found a curing method that would be acceptable ?

A related question is with sausages; is there a brand of sausages that don't have either the curing chemicals and the gluten filler ?

And finally - I just ate Joanna's favorite meal for lunch, what I served for her for her 20th birthday party last year (pre-diagnosis), namely, pot-stickers from Trader Joe's. Would someone have a recipe to make these from scratch, or is that something I'll have to concoct and pass along ?

Thanks,

Will

Dad, cook and shopping consultant

[CarlaB]

I buy Tyson meats because they're clearly marked. I like the Tyson already cooked bacon, I just put it on a plate in the oven in between paper towels to heat up while I cook the eggs.

Sorry, don't know about the potstickers.

[jerseyangel]

Hi Will--welcome to the board

What a nice Dad!

I use Oscar Mayer Bacon--I either bake it in the oven on a cookie sheet, or, for a few slices, in the microwave.

I'm sensitive to so many foods that I don't know about the sausages or pot stickers, but I'm sure someone will be on soon who does.

Feel free to post anytime you have questions

[TinkerbellSwt]

I use Oscar Mayer bacon, Hormel bacon, Plumrose bacon, pretty much anyone that is on sale. Of course I read the labels to make sure that there is no gluten of any type. I hope this helps.

As for sausage links... I think Jones clearly has gluten in it. But Swift doesnt. Or maybe its the other way around. I dont want to confuse you anymore than necessary, but if you go to the market, you can just read these two brands and see which one is which.

Anyway.. welcome to the board!!

[hez]

I use Oscar Meyer bacon and Jennio Turkey sausage. Sorry, I have not tried making pot stickers.

Hez

[barilla]

I use Wellshire Farms bacon and sausage.

www.wellshirefarms.com

[eleep]

I use Armour turkey breakfast sausages. My heart goes out to your daughter -- she's lucky to have you -- potstickers are one of my favorite things as well! I don't have a recipe, but, when I've got some time, I intend to do some work on finding/concocting one!

eleep

[Girl Ninja]

Is there an Asian market anywhere near you? I have looked for wonton wraps that don't have wheat gluten, but I haven't found any at the mainstream grocers near me. All the spring roll wraps I've found have wheat. I think I might have to find myself an Asian market. It's the crab rangoon I miss the most.

As for the sausage, I think we need more info on what exactly her issue is. Whatever she can't have, I'm sure someone on here can help.

[au natural]

Hi, I've kids newly diagnosed with celiac, looking to clarify some of what they can and can't have, and come up with recipes for what we can't find around town.

The biggest question is bacon. My daughter tells me that she's adapted and it's ok to eat most foods she can't eat in front of her, with the sole exception that if someone cooked bacon she'd cry. She's intolerant of most processed food chemicals as well as gluten, but I don't know all the exact details. Could someone give me clues as to what would be bad in bacon, and where to look for someone that might have found a curing method that would be acceptable ?

A related question is with sausages; is there a brand of sausages that don't have either the curing chemicals and the gluten filler ?

And finally - I just ate Joanna's favorite meal for lunch, what I served for her for her 20th birthday party last year (pre-diagnosis), namely, pot-stickers from Trader Joe's. Would someone have a recipe to make these from scratch, or is that something I'll have to concoct and pass along ?

Thanks,

Will

Dad, cook and shopping consultant

I can now get natural bacon at our local Raleys/ Belair in ca. it is the Coleman brand, they also make hotdogs that are great. www.colemannatural.com

[BabySnooks]

Hi, I've kids newly diagnosed with celiac, looking to clarify some of what they can and can't have, and come up with recipes for what we can't find around town.

The biggest question is bacon. My daughter tells me that she's adapted and it's ok to eat most foods she can't eat in front of her, with the sole exception that if someone cooked bacon she'd cry. She's intolerant of most processed food chemicals as well as gluten, but I don't know all the exact details. Could someone give me clues as to what would be bad in bacon, and where to look for someone that might have found a curing method that would be acceptable ?

A related question is with sausages; is there a brand of sausages that don't have either the curing chemicals and the gluten filler ?

And finally - I just ate Joanna's favorite meal for lunch, what I served for her for her 20th birthday party last year (pre-diagnosis), namely, pot-stickers from Trader Joe's. Would someone have a recipe to make these from scratch, or is that something I'll have to concoct and pass along ?

Thanks,

Will

Dad, cook and shopping consultant

Johnsonville sausage is delicious and gluten free!

[Mango04]

I can't tolerate nitrites in conventional bacon so I use Wellshire Farms organic bacon

[randils]

I can't tolerate nitrites in conventional bacon so I use Wellshire Farms organic bacon

On the potstickers, I'm not sure exactly how they are made, but if they are what I'm thinking they are, then someone from my local support group suggested to me to try the Gluten Free Pantry French Bread and Pizza mix for a few things. Besides pizza dough, she said she makes pigs in blankets and freezes them. Then she will just take them out of the freezer and bake. She also suggested "hot pockets", just fill and freeze or bake. She said it makes a lot of dough. I haven't tried it yet, but my 16 y.o. son who was diagnosed earlier this year liked the idea. So, perhaps, something like that would work for the wrapper part?