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

Tofu


Corkdarrr

Recommended Posts

Corkdarrr Enthusiast

I am beginning to reintroduce things after my elimination diet and the first thing I've chosen to reintroduce is soy. Why? Because I had a gluten-free, CF chocoalte bar that had soy lechitin in it. YUM. :D

Anyways, the purest form of soy I can think of to use for reintroduction is tofu and I'm not really sure what to do with it. I made a stir fry last nite, but I've been eating stirfry for pretty much the last month straight. Needless to say, I'm getting pretty sick of stirfry.

Anyone have any ideas of how to use tofu or some other type of food that consists of a substanial amount of soy? I thought of soy beans, but I don't know what to eat them with.

Any suggestions would be greatly appreciated.

Thanks!

Courtney


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



Celiac.com Sponsor (A8-M):



kolka Explorer

I'm also desperately seeking a recipe for gluten-free/CF tofu cheesecake. It must be dairy free. Does anyone have such a recipe?

Sweetfudge Community Regular

Before i was diagnosed w/ celiac disease, I thought I had IBS. There is a great message board w/ TONS of recipes, and I found lots of good tofu recipes there. I would just do a search for what it is you want.

Open Original Shared Link

If that link doesn't work, go to www.helpforibs.com and go to the message board. There's some great cooks there :) Good luck!!

Corkdarrr Enthusiast
Before i was diagnosed w/ celiac disease, I thought I had IBS. There is a great message board w/ TONS of recipes, and I found lots of good tofu recipes there. I would just do a search for what it is you want.

Open Original Shared Link

If that link doesn't work, go to www.helpforibs.com and go to the message board. There's some great cooks there :) Good luck!!

Thanks!

Green12 Enthusiast
Anyone have any ideas of how to use tofu or some other type of food that consists of a substanial amount of soy? I thought of soy beans, but I don't know what to eat them with.

Any suggestions would be greatly appreciated.

I am wondering about soy protein powder to test out soy for you, if you can find a brand that doesn't have a lot of added extra things in it, and then make a smoothie with it- or have you not added fruit back in yet?

AndreaB Contributor
I'm also desperately seeking a recipe for gluten-free/CF tofu cheesecake. It must be dairy free. Does anyone have such a recipe?

I have a recipe from a vegan cookbook......newstart lifestyle cookbook by weimar institute. Please double check ingredients.....they look ok though.

Tofu "cheesecake"

1 1/2 cups r w knudsen coconut nectar

3 tablespoons emes kosher gel

3/4 cup apple juice concentrate

3/4 cup firm tofu

1 1/2 tablespoons fresh lemon juice

2 teaspoons grated lemon peel

3/4 teaspoon grated orange peel

1/2 teaspoon coconut extract (opt.)

pinch salt

Sprinkle Emes Jel over coconut nectar in a saucepan. Heat, stirring constantly, until gelatin is dissolved. Process in a blender with remaining ingredients, except last 2, until smooth. Pour into a bowl and refrigerate. When firm, blend again until smooth and creamy. Pour into crust and refrigerate until firm. Serve with "cheesecake" topping.

Variations: (1) Substitute ambrosia or pineapple-coconut juice for coconut nectar; (2) Omit emes jel and use filling as a sauce or topping.

Berry "cheesecake" topping.

3/4 cup fruit juice concetrate, such as raspberry-apple

1/2 cup water

4 teaspoons cornstarch or arrowroot

1/2 cup fresh or frozen berries

Place juice concentrate in a saucepan. Dissolve cornstarch in water and stir into juice. Bring to a boil, stirring constantly, until thickened and clear. Remove from heat and add berries, if desired. When cool, pour over "cheesecake". Garnish and serve.

Pineapple "cheesecake" topping.

20 ounce can crushed, unsweetened pineapple

1 tablespoon cornstarch or arrowroot

1 tablespoon grated orange peel

Drain pineapple and pour juice into a saucepan. Dissolve cornstarch in juice, then add pineapple. Heat on medium setting, stirring constantly, until bubbly and thickened. When cool, add orange peel and spread over "cheesecake."

I obviously can't copy over the crust as it has gluten in it. There is a recipe thread about crusts floating arorund that is pretty recent. :)

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - cristiana replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here

    2. - trents replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here

    3. - Theresa2407 replied to Theresa2407's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Probiotics

    4. - KathyR37 replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,818
    • Most Online (within 30 mins)
      7,748

    STy
    Newest Member
    STy
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • cristiana
      Hi @KathyR37 and a very warm welcome here.  I am so very sorry that you are going through all of this. I just wanted to check, have you ever been tested for any other gastrointestinal conditions? Cristiana  
    • trents
      @KathyR37, I would suspect that in addition to gluten intolerance, you have other food intolerances/sensitivities. This is very common in the celiac community. The most common offenders are oats, dairy, soy, corn and eggs with dairy and oats being the big two. Have you considered this? Have you tried keeping a food diary to detect patterns?
    • Theresa2407
      thank you for your advice.   I have always taken them and I use Stonehedge because they are in a glass bottle, but don't have to be refrigerated.  I also like they are 3rd party tested and state gluten free. But you never know if something better has come alone over the years.
    • KathyR37
      Thank you for your response. I have already learned about the info you sent but i appreciate your effort. I am the only one in my family cursed by this disease. I have to cook for them too. I make sure that my utensils are free of gluten and clean after using them for other food. I use non-porous pots and pans and  gloves when cooking for them. One huge problem I have is a gag reflex out of this world and if something doesn't taste good it is not going down. Most commercially made breads and such taste like old cardboard.Pastas are about the same. I did find one flour that I like and use it regularly, but it is so expensive! All gluten free food is way more expensive. I only eat twice a day because I cannot afford to buy all that. We live on a very low income so my food purchases are quite limited.
    • Scott Adams
      What you've described—the severe weight loss, the cycle of medications making things worse, and the profound fear of eating before leaving the house—is a heavy burden to carry for 15 years. It is absolutely not your fault. While everyone's journey with celiac is different, the struggles with the learning curve, social isolation, and dietary grief are feelings many in the community know all too well. Your question about whether you should just eat what you want and manage the symptoms is a heartbreaking one, born from years of frustration. It's crucial to know that the diarrhea is a sign of ongoing damage to your small intestine from gluten, and simply managing the symptom with Imodium doesn't stop that internal harm or the risk of other complications. The fact that you are still getting sick within an hour of eating, even while trying to be gluten-free, is a huge red flag that something isn't right. This could be due to cross-contamination in your kitchen (e.g., using a shared toaster, colander, or condiment jars), hidden gluten in foods, or the possibility of another concurrent condition like refractory celiac disease. Don't give up!  This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
×
×
  • 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.