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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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    • knitty kitty
      Accuracy of testing concerns

      By knitty kitty · Posted

      Welcome to the forum, @McKinleyWY, For a genetic test, you don't have to eat gluten, but this will only show if you have the genes necessary for the development of Celiac disease.  It will not show if you have active Celiac disease.   Eating gluten stimulates the production of antibodies against gluten which mistakenly attack our own bodies.  The antibodies are produced in the small intestines.  Three grams of gluten are enough to make you feel sick and ramp up anti-gluten antibody production and inflammation for two years afterwards.  However, TEN grams of gluten or more per day for two weeks is required to stimulate anti-gluten antibodies' production enough so that the anti-gluten antibodies move out of the intestines and into the bloodstream where they can be measured in blood tests.  This level of anti-gluten antibodies also causes measurable damage to the lining of the intestines as seen on biopsy samples taken during an endoscopy (the "gold standard" of Celiac diagnosis).   Since you have been experimenting with whole wheat bread in the past year or so, possibly getting cross contaminated in a mixed household, and your immune system is still so sensitized to gluten consumption, you may want to go ahead with the gluten challenge.   It can take two years absolutely gluten free for the immune system to quit reacting to gluten exposure.   Avoiding gluten most if the time, but then experimenting with whole wheat bread is a great way to keep your body in a state of inflammation and illness.  A diagnosis would help you stop playing Russian roulette with your and your children's health.      
    • trents
      Accuracy of testing concerns

      By trents · Posted

      Welcome to the celiac.com community, @McKinleyWY! There currently is no testing for celiac disease that does not require you to have been consuming generous amounts of gluten (at least 10g daily, about the amount in 4-6 slices of wheat bread) for at least two weeks and, to be certain of accurate testing, longer than that. This applies to both phases of testing, the blood antibody tests and the endoscopy with biopsy.  There is the option of genetic testing to see if you have one or both of the two genes known to provide the potential to develop celiac disease. It is not really a diagnostic measure, however, as 30-40% of the general population has one or both of these genes whereas only about 1% of the general population actually develops celiac disease. But genetic testing is valuable as a rule out measure. If you don't have either of the genes, it is highly unlikely that you can have celiac disease. Having said all that, even if you don't have celiac disease you can have NCGS (Non Celiac Gluten Sensitivity) which shares many of the same symptoms as celiac disease but does not involve and autoimmune reaction that damages the lining of the small bowel as does celiac disease. Both conditions call for the complete elimination of gluten from the diet. I hope this brings some clarity to your questions.
    • McKinleyWY
      Accuracy of testing concerns

      By McKinleyWY · Posted

      Hello all, I was diagnosed at the age of 2 as being allergic to yeast.  All my life I have avoided bread and most products containing enriched flour as they  contain yeast (when making the man made vitamins to add back in to the flour).  Within the last year or so, we discovered that even whole wheat products bother me but strangely enough I can eat gluten free bread with yeast and have no reactions.  Obviously, we have come to believe the issue is gluten not yeast.  Times continues to reinforce this as we are transitioning to a gluten free home and family.  I become quite ill when I consume even the smallest amount of gluten. How will my not having consumed breads/yeast/gluten for the better part of decades impact a biopsy or blood work?  I would love to know if it is a gluten intolerance or a genetic issue for family members but unsure of the results given my history of limited gluten intake.   I appreciate the input from those who have gone before me in experience and knowledge. Thank you all!
    • trents
      A little about me and my celiac disease

      By trents · Posted

      I know what you mean. When I get glutened I have severe gut cramps and throw up for 2-3 hr. and then have diarrhea for another several hours. Avoid eating out if at all possible. It is the number one source of gluten contamination for us celiacs. When you are forced to eat out at a new restaurant that you are not sure is safe, try to order things that you can be sure will not get cross contaminated like a boiled egg, baked potatos, steamed vegies, fresh fruit. Yes, I know that doesn't sound as appetizing as pizza or a burger and fries but your health is at stake. I also realize that as a 14 year old you don't have a lot of control over where you eat out because you are tagging along with others or adults are paying for it. Do you have support from your parents concerning your need to eat gluten free? Do you believe they have a good understanding of the many places gluten can show up in the food supply?
    • Peace lily
      Gluten Free Coffee

      By Peace lily · Posted

      Okay went online to check green mountain k cups .It was said that the regular coffees are fine but they couldn’t guarantee cross contamination.with the flavors. im trying to figure out since I eliminated the suyrup so far so good. I’m hoping. thanks it feels good to listen to other people there views.
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