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

A Few Questions For My Cookbook

lorka150

Recommended Posts

ebrbetty Rising Star
ebrbetty
Posted

I'm always in search of low fat and low calorie gluten-free desserts, can't find much of anything!

also, a good cream of mushroom soup and a basic brown gravy.

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

Celiac.com Sponsor (A8-M):


lorka150 Collaborator
lorka150
Posted
  • Author

everything will be healthy and only with good fats. it's a whole foods based diet. i'm a healthy cook!

kbabe1968 Enthusiast
kbabe1968
Posted

Honestly, I love recipe books that come with a picture of each! I know you don't HAVE to do it. And I' bet it costs more. BUT, I love knowing what I made turned out right! :D

DEF Slowcooker recipes

I would buy a book that would have a forward or epilogue that explained specific unique ingredients and how they work in a recipe so a person could take that knowledge and apply to their own recipes.

GOOD LUCK! I'll be looking for it on the shelves!

annacsmom Apprentice
annacsmom
Posted

First, I want to say thank you so much for your wonderful bread recipe. It is every bit as good as everyone said. I love that it is soft, pliable, and has a thin crust. My children LOVE it!! I would purchase your cookbook in a heartbeat, as I really want to cook healthy foods for my family, but one thing we are dying for, is a good loaf of French/Italian bread. I have tried Annalise Roberts' loaf, and it is good but doesn't last past one day without falling apart. We come from an Italian family, and this is killing us, not having good Italian bread (LOL)!! PLease, please, do your magic and come up with a great loaf of Italian bread for us Italians out there. After all, lots of Italians have celiac, you know!!

Also, for your cookbook, we live at very high altitude (over 7,000 ft.) and I have yet to find altitude adjustments in any gluten-free cookbook I own. This would be very helpful, because as of yet, I have never changed recipes to accomodate for altitude, because I don't know if I should. Your wonderful flax bread didn't really rise too much for me, so I'm not sure what to do about it, up here in the mountains.

Thanks so much!!!

  • 2 weeks later...
SandraNinTO Rookie
SandraNinTO
Posted

Thanks again for your flax bread. We made it today in our breadmaker and it was perfect the first time. Flavour variations on this bread would be welcome as well. Dare I suggest also a white bread? Cracked "wheat"? Lemon poppy seed?

My husband is requesting cinnamon rolls and he totally trusts you to come up with it now!

Even though I prefer pictures I understand there are some students out there who would appreciate the lower price without.

My request is microwave recipes...they make travel, visiting friends, college, life much easier.

I also prefer recipes that serve 4 rather than 8. And if a recipe creates too many leftovers (i.e. using 1/4 cucumber or something silly like that) I get frustrated. I prefer can sizes of 19 oz (sorry U.S. readers....if we could only standardize our cans?).

I'd love crockpot recipes....any vegetarian ones that can hold up to an 8 hour wait? And vegan soups....oh and salads. I know we can find salad recipes elsewhere, but I think celiacs rely on salad more than most people....and salads we can bring to work for lunch (that are filling) would really help---and again, not salads for 20 please.

I will be first in line to buy your book. And if the book launch is anywhere near Toronto I'll be there to cheer you on.

Sandra

lorka150 Collaborator
lorka150
Posted
  • Author

Sandra,

I am going to head to Toronto to as many health food stores as possible. If you want, in the next few weeks as I perfect the recipes... Come visit!

miles2go Contributor
miles2go
Posted
I am just finishing up most of the recipes that are in my book. I just have a few questions.

I want to first say that this is a whole foods based cookbook (optimal health!) ALL of which is gluten and casein free. There are NO pre-made products use (example, 1/4 c. of dairy-free cheese) and so on. I've recreated all of my recipes to taste just as good without (nutritional yeast is my friend!). I find pre-made things frustrating with my allergy to rice, and I want to leave stuff like that out becasue so many are soy sensitive.

Everything has an egg-free and soy-free and vegan option.

That being said, I want to make sure that I do include recipes that are ones that you would buy a book for. I am aiming this towards foods that you miss that you find hard to re-create - NOT foods like a rice stirfry that you made a million times before you were gluten-free because it was naturally that!

So, that being said, what are 'must haves'? If you picked up a book and flicked to the index to check if there was __________ and ___________ and don't forget ____________! what would they be?

Any other thoughts would be greatly appreciated - after all, you're who it's for.

Thanks

Laurie

That last frontier, phyllo dough! :)

Although I do have Paula Wolfert's recipe for worka and plan to try it some day...

All the best on your cookbook Laurie, looking forward to it.

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

Celiac.com Sponsor (A8-M):


SandraNinTO Rookie
SandraNinTO
Posted

Hi Laurie! I'd love to get together. Sandra

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,134
    • Most Online (within 30 mins)
      7,748
    Driver
    Newest Member
    Driver
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Sarah Grace
      Headaches / Migraines and Hypoglycaemia

      By Sarah Grace · Posted

      Dear Kitty Since March I have been following your recommendations regarding vitamins to assist with various issues that I have been experiencing.  To recap, I am aged 68 and was late diagnosed with Celiac about 12 years ago.  I had been experiencing terrible early morning headaches which I had self diagnosed as hypoglycaemia.  I also mentioned that I had issues with insomnia, vertigo and brain fog.   It's now one year since I started on the Benfotiamine 600 mg/day.  I am still experiencing the hypoglycaemia and it's not really possible to say for sure whether the Benfotiamine is helpful.  In March this year, I added B-Complex Thiamine Hydrochloride and Magnesium L-Threonate on a daily basis, and I am now confident to report that the insomnia and vertigo and brain fog have all improved!!  So, very many thanks for your very helpful advice. I am now less confident that the early morning headaches are caused by hypoglycaemia, as even foods with a zero a GI rating (cheese, nuts, etc) can cause really server headaches, which sometimes require migraine medication in order to get rid off.  If you are able to suggest any other treatment I would definitely give it a try, as these headaches are a terrible burden.  Doctors in the UK have very limited knowledge concerning dietary issues, and I do not know how to get reliable advice from them. Best regards,
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
      Finding gluten free ingredients

      By captaincrab55 · Posted

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
×
×
  • 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.