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Gf Recipe Exchange

chasefamily

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chasefamily Rookie
chasefamily
Posted

Hi all I just wanted to know if anybody has started a recipe exchange for gluten-free foods.

  • 2 weeks later...
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rattaway Newbie
rattaway
Posted

Nope. I haven't really seen any. If you want we can start Email me or post a note here for recipes if you like. I have some to share as well.

hope you still check your posts, Rian

Guest Lindam
Guest Lindam
Posted

:D What a great idea. I would love to share some tried and true recipes. I have a great recipe for buttermilk bread and pineapple upside down cake. Neither of them had that "heavy" or "gritty" texture, and they were both delicious.

Let's get it started! I am very excited!

:)

catfish Apprentice
catfish
Posted

I'm not sure how a recipe exchange works, but I would love a pineapple upside-down cake recipe. It is really the only type of cake that I actually miss very much. I used to make them all the time, so all I really need is a batter mix that doesn't taste gritty.

angel-jd1 Community Regular
angel-jd1
Posted

Here is the link to the pineapple upside down cake recipe I posted a while back. It is good. Enjoy!! Open Original Shared Link

-Jessica

j9n Contributor
j9n
Posted

I would love to exchange recipes!

Thomas Apprentice
Thomas
Posted

good idea

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Canadian Karen Community Regular
Canadian Karen
Posted

I could sure use some recipes, also!!!!!

There are some pretty good recipes in www.delphiforums.com, click "Health & Wellness" and the second one down is "Celiac". They have a gluten-free recipes section in there that is quite extensive.....

Karen

  • 4 weeks later...
Jo Ann Apprentice
Jo Ann
Posted

Would love to share "tried & true" recipes. Have had so many failures when trying recipes found in gluten-free cookbooks, etc. Our 12 yo grandson is celiac disease, so have collected several good cookie recipes. Also, have learned to modify my own recipes for the best success. Here's a "Baked Breaded Chicken" that the whole family enjoyed:

1 1/2 lb. boneless, skinless chicken breast halves

1 cup gluten-free bread crumbs (made from ends of bread or failed recipes w/processor)

3 garlic cloves, minced

2 oz. (1/2 cup) grated fresh Parmesan cheese

1/2 tsp. gluten-free seasoned salt

3 Tblsp olive or canola oil

1 Tblsp butter

Heat oven to 475 degrees. In shallow microwave-safe dish, combine garlic, seasoned salt, oil and butter. Microwave on High for 1 minute or until butter is melted. Stir to blend.

In another shallow dish, combine bread crumbs and grated cheese. Dip both sides of chicken in garlic/oil mixture and then coat both sides with crumb mixture. Place in ungreased 15x10x1" baking pan. Bake at 475 for 20 minutes or until chicken tests done (180 degrees or is fork tender and juices run clear).

This coating makes great chicken fingers for lunches, too. Jo Ann

mpeel Newbie
mpeel
Posted

I would love to get in on an exchange. How does this work? I love experimenting and would be happy to share my "lessons learned" from disappointments as well as my triumphs.

Michelle

crc0622 Apprentice
crc0622
Posted

Hello again, Canadian Karen. You stole my comment about delphi! I don't know how anyone could want any more recipes than are available there!

Folks, if you don't visit delphi, you are missing out on a lot of good info - it's a different environment than this one (a little older crowd, I think) but we have several members who do both forums. Check it out.

LeeV Apprentice
LeeV
Posted

Hi, I'm interested too in a recipe exchange. Count me in! Will also check the Delphi website, Thanks.

Lee

FreyaUSA Contributor
FreyaUSA
Posted

I used to belong to a great recipe exchange group (pre-celiac disease.) We would have a topic every week or two (taking turns selecting the topic, something general like "chicken recipes" or more specific like "Halloween Cookies") and we would just email everyone on the list our recipe (the best part was that everyone would put a comment at the beginning of the recipe so it became more personal.) It was the most fun! All tried and true recipes, too. Someone eventually switched it to a board format and it died out. Ah well.

Anyway, I would love to take part in a recipe exchange group :D

  • 1 month later...
beelzebubble Contributor
beelzebubble
Posted

i have the link for a site for a recipe exchange. pm me if you would like it.

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      Seeking advice on potential gluten challenge

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    • JudyLou
      Seeking advice on potential gluten challenge

      By JudyLou · Posted

      Thank you so much for the clarification! Yes to these questions: Have you consulted dietician?  Have you been checked for nutritional deficiencies?  Osteoporosis? Thyroid? Anemia?  Do you take any supplements, or vitamins? I’m within healthy range for nutritional tests, thyroid and am not anemic. I do have osteopenia. I don’t take any medications, and the dietician was actually a nutritionist (not sure if that is the same thing) recommended by my physician at the time to better understand gluten free eating.    I almost wish the gluten exposure had triggered something, so at least I’d know what’s going on. So confusing!    Many thanks! 
    • knitty kitty
      Seeking advice on potential gluten challenge

      By knitty kitty · Posted

      @JudyLou,  I have dermatitis herpetiformis, too!  And...big drum roll... Niacin improves dermatitis herpetiformis!   Niacin is very important to skin health and intestinal health.   You're correct.  dermatitis herpetiformis usually occurs on extensor muscles, but dermatitis herpetiformis is also pressure sensitive, so blisters can form where clothing puts pressure on the skin. Elastic waist bands, bulky seams on clothing, watch bands, hats.  Rolled up sleeves or my purse hanging on my arm would make me break out on the insides of my elbows.  I have had a blister on my finger where my pen rested as I write.  Foods high in Iodine can cause an outbreak and exacerbate dermatitis herpetiformis. You've been on the gluten free diet for a long time.  Our gluten free diet can be low in vitamins and minerals, especially if processed gluten free foods are consumed.  Those aren't fortified with vitamins like gluten containing products are.  Have you consulted dietician?  Have you been checked for nutritional deficiencies?  Osteoporosis? Thyroid? Anemia?  Do you take any supplements, medicine, or vitamins? Niacin deficiency is connected to anemia.  Anemia can cause false negatives on tTg IgA tests.  A person can be on that borderline where symptoms wax and wane for years, surviving, but not thriving.  We have a higher metabolic need for more nutrients when we're sick or emotionally stressed which can deplete the small amount of vitamins we can store in our bodies and symptoms reappear.   Exposure to gluten (and casein in those sensitive to it) can cause an increased immune response and inflammation for months afterwards. The immune cells that make tTg IgA antibodies which are triggered today are going to live for about two years. During that time, inflammation is heightened.  Those immune cells only replicate when triggered.  If those immune cells don't get triggered again for about two years, they die without leaving any descendents programmed to trigger on gluten and casein.  The immune system forgets gluten and casein need to be attacked.  The Celiac genes turn off.  This is remission.    Some people in remission report being able to consume gluten again without consequence.   However, another triggering event can turn the Celiac genes on again.   Celiac genes are turned on by a triggering event (physical or emotional stress).  There's some evidence that thiamine insufficiency contributes to the turning on of autoimmune genes.  There is an increased biological need for thiamine when we are physically or emotionally stressed.  Thiamine cannot be stored for more than twenty-one days and may be depleted in as little as three during physical and emotional stresses. Mitochondria without sufficient thiamine become damaged and don't function properly.  This gets relayed to the genes and autoimmune disease genes turn on.  Thiamine and other B vitamins, minerals, and other nutrients are needed to replace the dysfunctional mitochondria and repair the damage to the body.   I recommend getting checked for vitamin and mineral deficiencies.  More than just Vitamin D and B12.  A gluten challenge would definitely be a stressor capable of precipitating further vitamin deficiencies and health consequences.   Best wishes!    
    • trents
      Have I got coeliac disease

      By trents · Posted

      And I agree with Wheatwacked. When a physician tells you that you can't have celiac disease because you're not losing weight, you can be certain that doctor is operating on a dated understanding of celiac disease. I assume you are in the UK by the way you spelled "coeliac". So, I'm not sure what your options are when it comes to healthcare, but I might suggest you look for another physician who is more up to date in this area and is willing to work with you to get an accurate diagnosis. If, in fact, you do not have celiac disease but you know that gluten causes you problems, you might have NCGS (Non Celiac Gluten Sensitivity). There is no test available yet for NCGS. Celiac must first be ruled out. Celiac disease is an autoimmune disorder that damages the lining of the small bowel. NCGS we is not autoimmune and we know less about it's true nature. But we do know it is considerably more common than celiac disease.
    • trents
      Have I got coeliac disease

      By trents · Posted

      @Mark Conway, here is an article outlining the various tests that can be used to diagnose celiac disease. By far, the most popular one ordered by physicians is the tTG-IGA. But almost all of these tests are known by different names so the terminology will vary from place to place and lab to lab. The article gives common variant names for each test.  In addition to IGA tests there are IGG tests which are particularly useful in the case of IGA deficiency.  
    • JudyLou
      Seeking advice on potential gluten challenge

      By JudyLou · Posted

      Thank you so much @knitty kitty! My feet aren’t dry or ashy and I don’t have a rash that gets scaly. It’s like very itchy/burning vesicles that are symmetrical - on both arms, both legs, etc. They actually feel better in direct sunlight as long as it isn’t really hot or I’m not exercising outside, but gets worse if I sweat (especially if the area is covered up). It’s not usually on the outside of my elbows and knees which seems more typical of dermatitis herpetiformis (unless it spreads there). It tends to first hit the inside of those areas. Interestingly, twice the rash broke out soon after eating an unhealthy meal and having an alcoholic drink (I only drink a few times a year, no more alcohol content than a glass of wine).  So I wonder if there is a connection. I’m halfway considering doing a gluten challenge for a few months to see what happens, knowing I can stop if I have any symptoms, and asking for a full celiac disease panel at the end. I really appreciate your thoughts! 
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