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

Just Sharing Some Sites I Found, gluten-free Cooking One, And A Flax Recipes

Ivanna44

Recommended Posts

Ivanna44 Apprentice
Ivanna44
Posted

Hi all,

I was doing some snooping tonight, on the net. When I came across a couple of sites some of you might find of interest.

At the time I was looking for a recipe to make your own protein bars, and I came across this "flax seed" recipe one. It had some really good ideas on using up the flax seed. Flax seed has 20 gram/per/100 grams of protein, not to mention essential fatty acids and its very high in fibre.

Who would have every thought of adding just 1/2 cup of ground flax seed to your gluten-free mock Rice Krispie squares. I like having quick breads and rice crispies squares in the house, as I'm run off my feet in the mornings tending to my son, that I rarely eat anything till 2 hours later. So I like something I can grab to munch on, while I'm in the middle of Quad Tasking. Also I got a "ton" :rolleyes: of ground flaxseed in the house that I need to use up by the end of the month. Boost your protein, iron, fibre, essential fatty acids while having a treat too. >or food on the "run" as I call it. :P

Just remember to substitue the wheat/gluten items for gluten free versions.

Open Original Shared Link

This site was also ok too, had a great variety of gluten-free recipes from breads to desserts to main meals. I made up the Coffee cake one tonight with my *new* Kitchen Aid mixer >that is of course going to be dedicated to gluten-free cooking only. hehe :D :D :D

I had to increase the cooking time to 50 mins. as the 35 was not enough. But, the cake itself was moist, and tasted like a regular coffee cake to me. I used Kinnikinnick's celiac all purpose flour for it. I also added in some *ground flaxseed* ;) to the topping part of the recipe. About 2 tablespoons worth. Might as well be a "breakfast" cake that I can say in a way is good for me... B)

Open Original Shared Link

I don't know what the other recipes are like, and you may need as I did to adjust the cooking time, but again it had some good ideas in terms of meals, breads, cookies so forth.

Enjoy

PS. Wonka, if you are reading this post one day in the near future. I have emailed one company to see if I can get some tips in terms of the "sinking bread" and also some tips for those who use stand up mixers for their gluten-free cooking needs. I'll let you know what comes up. :)

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

Celiac.com Sponsor (A8-M):


bbuster Explorer
bbuster
Posted

Since I have discovered flax seed, I throw it into just about everything I bake - bread, cookies, waffles, pizza, etc. And I like to sprinkle some on top of my morning yogurt.

I do not have Celiac (my son does), but at my last checkup the doc said my HDL was a little high and suggested fish oil tablets for Omega 3. I took them for a little while until I saw how much more Omega 3 was in flax seed!

Green12 Enthusiast
Green12
Posted
Open Original Shared Link

Open Original Shared Link

I like a couple of the protein bar recipes from the first link, I'll have to modify some of the ingredients to a natural sugar like agave, but I think it will work. Thanks for posting :)

The second link though, not good advice about trying spelt. Spelt is not safe for celiacs.

Wonka Apprentice
Wonka
Posted
PS. Wonka, if you are reading this post one day in the near future. I have emailed one company to see if I can get some tips in terms of the "sinking bread" and also some tips for those who use stand up mixers for their gluten-free cooking needs. I'll let you know what comes up. :)

I keep my flax meal and seeds in the freezer to prolong the shelf life. I haven't made any bread for a while. When I start feeling better I'll get back on that. Looking forward to hearing what tips they give. I'm on iron supplements for my anemia and I'm having trouble tolerating the iron, it makes eating a number of foods very hard.

I've gone off the supplements for a few days so that I can celebrate my 50th birthday (Apr9) party tonight. I've made two chocolate cakes. I'm going to slice each cake in half length wise, fill with ganache, then ice all four slices together. I have also made two lemon cakes, slicing them, putting lemon curd between the slices and icing them all together with a nice lemon icing. I have three other friends coming to the party who also have birthdays so I wanted a few cakes. Thought it safer if I made the cakes myself.

Ivanna44 Apprentice
Ivanna44
Posted
  • Author
I keep my flax meal and seeds in the freezer to prolong the shelf life. I haven't made any bread for a while. When I start feeling better I'll get back on that. Looking forward to hearing what tips they give. I'm on iron supplements for my anemia and I'm having trouble tolerating the iron, it makes eating a number of foods very hard.

I've gone off the supplements for a few days so that I can celebrate my 50th birthday (Apr9) party tonight. I've made two chocolate cakes. I'm going to slice each cake in half length wise, fill with ganache, then ice all four slices together. I have also made two lemon cakes, slicing them, putting lemon curd between the slices and icing them all together with a nice lemon icing. I have three other friends coming to the party who also have birthdays so I wanted a few cakes. Thought it safer if I made the cakes myself.

Hi Wonka,

First off, Happy Belated Birthday, :)

Sorry to hear you are not feeling well due to the anemia. I hope that is soon resolved.

Good idea on making your own cakes to share with your friends. But, then I know how you love to cook :P

I have still not heard back from that company in terms of any tips for the bread, or using a stand up mixer with their products. I just received a confirmation letter stating that the email I sent was received. I hope to hear from them soon.

I know I have to go next week to the Organic Market and get some more gluten-free mixes and other items. I really need to start to "stock" them. The Organic Market is a bit expensive maybe 25-50 odd cents per item, but its all in one place and the gluten-free foods are kept separate from the others, they also carry a wider stock of gluten-free items. Which as a person whom is busy, and doesn't drive, I just like to go to one place and find all I need. Plus I can bus it there. :)

Thank for the tip on Freezing the Flaxseed. How much longer does it last in the freezer? > Right now, the package I have says 45 days in the fridge. As I am the only one basically using it, the 15 ounce package still has tons in it. I think at most I have used a "quarter-cup' and this bag's fridge life expires at end of April.. according to the 45 day rule I mean <_< . I am trying to "toss" it into things. But, I bake maybe once a week usually one loaf bread and one treat (3 dozen batch types that I can freeze into half dozens), As I am basically the only one in the house eating the gluten-free foods they tend not to be "eaten" up very quickly by the kids.

But I'm not telling them, that the brown flecks in their desserts are flaxseed :o Its just extra "gluten" in the product :D :D :D

Wonka Apprentice
Wonka
Posted
Thank for the tip on Freezing the Flaxseed. How much longer does it last in the freezer? > Right now, the package I have says 45 days in the fridge.

Hi Ivanna,

I have been googling to see if the freezer actually prolongs the life of flax meal and I didn't really find a good answer. Most of what I found said to use it within 2 weeks of grinding which is less time than your package says. Freezing prolongs the shelf life of most nuts and seeds so I'm assuming that it should do the same for flaxmeal. I would use the smell test. If it smells off, it is off. Here is some more information on flax an flaxmeal from the flax council : Open Original Shared Link

Veronica

JNBunnie1 Community Regular
JNBunnie1
Posted
Since I have discovered flax seed, I throw it into just about everything I bake - bread, cookies, waffles, pizza, etc. And I like to sprinkle some on top of my morning yogurt.

I do not have Celiac (my son does), but at my last checkup the doc said my HDL was a little high and suggested fish oil tablets for Omega 3. I took them for a little while until I saw how much more Omega 3 was in flax seed!

Actually, the omega-3's in flax are somewhat more difficult to digest, especially for women, so you might want to stick with the fish oil anyway. Maybe every other day or something. It's got a lot of vitamins in it that flax doesn't as well.

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

Celiac.com Sponsor (A8-M):


bbuster Explorer
bbuster
Posted
Actually, the omega-3's in flax are somewhat more difficult to digest, especially for women, so you might want to stick with the fish oil anyway. Maybe every other day or something. It's got a lot of vitamins in it that flax doesn't as well.

Intestesing - I did not know that. Next time I had a checkup my bloodwork was great - HDL was down into the good range, but that was only one data point. Will keep your comments in mind. In general I'm a pretty healthy eater.

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Scott Adams
      - Scott Adams replied to Paulaannefthimiou's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Bob red mill gluten free oats

      Oats naturally contain a protein called avenin, which is similar to the gluten proteins found in wheat, barley, and rye. While avenin is generally considered safe for most people with celiac disease, some individuals, around 5-10% of celiacs, may also have sensitivity to avenin, leading to symptoms similar to gluten exposure. You may fall into this...
    2. knitty kitty
      - knitty kitty replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      High TTG-IgG and Normal TTG-IgA

      @SamAlvi, It's common with anemia to have a lower tTg IgA antibodies than DGP IgG ones, but your high DGP IgG scores still point to Celiac disease. Since a gluten challenge would pose further health damage, you may want to ask for a DNA test to see if you have any of the commonly known genes for Celiac disease. Though having the genes for Celiac...
    3. trents
      - trents replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      High TTG-IgG and Normal TTG-IgA

      Currently, there are no tests for NCGS. Celiac disease must first be ruled out and we do have testing for celiac disease. There are two primary test modalities for diagnosing celiac disease. One involves checking for antibodies in the blood. For the person with celiac disease, when gluten is ingested, it produces an autoimmune response in the lining...
    4. SamAlvi
      - SamAlvi replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      High TTG-IgG and Normal TTG-IgA

      Thank you for the clarification and for taking the time to explain the terminology so clearly. I really appreciate your insight, especially the distinction between celiac disease and NCGS and how anemia can point more toward celiac. This was very helpful for me.
    5. Jsingh
      - Jsingh replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Son's legs shaking

      Hi, My 7 year daughter has complained of this in the past, which I thought were part of her glutening symptom, but more recently I have come to figure out it's part of her histamine overload symptom. This one symptom was part of her broader profile, which included irritability, extreme hunger, confusion, post-nasal drip. You might want to look up "histamine...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,868
    • Most Online (within 30 mins)
      7,748
    LMGarrison
    Newest Member
    LMGarrison
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Scott Adams
      Bob red mill gluten free oats

      By Scott Adams · Posted

      Oats naturally contain a protein called avenin, which is similar to the gluten proteins found in wheat, barley, and rye. While avenin is generally considered safe for most people with celiac disease, some individuals, around 5-10% of celiacs, may also have sensitivity to avenin, leading to symptoms similar to gluten exposure. You may fall into this category, and eliminating them is the best way to figure this out. Some people substitute gluten-free quinoa flakes for oats if they want a hot cereal substitute. If you are interested in summaries of scientific publications on the topic of oats and celiac disease, we have an entire category dedicated to it which is here: https://www.celiac.com/celiac-disease/oats-and-celiac-disease-are-they-gluten-free/   
    • knitty kitty
      High TTG-IgG and Normal TTG-IgA

      By knitty kitty · Posted

      @SamAlvi, It's common with anemia to have a lower tTg IgA antibodies than DGP IgG ones, but your high DGP IgG scores still point to Celiac disease.   Since a gluten challenge would pose further health damage, you may want to ask for a DNA test to see if you have any of the commonly known genes for Celiac disease.  Though having the genes for Celiac is not diagnostic in and of itself, taken with the antibody tests, the anemia and your reaction to gluten, it may be a confirmation you have Celiac disease.   Do discuss Gastrointestinal Beriberi with your doctors.  In Celiac disease, Gastrointestinal Beriberi is frequently overlooked by doctors.  The digestive system can be affected by localized Thiamine deficiency which causes symptoms consistent with yours.  Correction of nutritional deficiencies quickly is beneficial.  Benfotiamine, a form of thiamine, helps improve intestinal health.  All eight B vitamins, including Thiamine (Benfotiamine), should be supplemented because they all work together.   The B vitamins are needed in addition to iron to correct anemia.   Hope this helps!  Keep us posted on your progress!
    • trents
      High TTG-IgG and Normal TTG-IgA

      By trents · Posted

      Currently, there are no tests for NCGS. Celiac disease must first be ruled out and we do have testing for celiac disease. There are two primary test modalities for diagnosing celiac disease. One involves checking for antibodies in the blood. For the person with celiac disease, when gluten is ingested, it produces an autoimmune response in the lining of the small bowel which generates specific kinds of antibodies. Some people are IGA deficient and such that the IGA antibody tests done for celiac disease will have skewed results and cannot be trusted. In that case, there are IGG tests that can be ordered though, they aren't quite as specific for celiac disease as the IGA tests. But the possibility of IGA deficiency is why a "total IGA" test should always be ordered along with the TTG-IGA. The other modality is an endoscopy (scoping of the upper GI track) with a biopsy of the small bowel lining. The aforementioned autoimmune response produces inflammation in the small bowel lining which, over time, damages the structure of the lining. The biopsy is sent to a lab and microscopically analyzed for signs of this damage. If the damage is severe enough, it can often be spotted during the scoping itself. The endoscopy/biopsy is used as confirmation when the antibody results are positive, since there is a small chance that elevated antibody test scores can be caused by things other than celiac disease, particularly when the antibody test numbers are not particularly high. If the antibody test numbers are 10x normal or higher, physicians will sometimes declare an official diagnosis of celiac disease without an endoscopy/biopsy, particularly in the U.K. Some practitioners use stool tests to detect celiac disease but this modality is not widely recognized in the medical community as valid. Both celiac testing modalities outlined above require that you have been consuming generous amounts of gluten for weeks/months ahead of time. Many people make the mistake of experimenting with the gluten free diet or even reducing their gluten intake prior to testing. By doing so, they invalidate the testing because antibodies stop being produced, disappear from the blood and the lining of the small bowel begins to heal. So, then they are stuck in no man's land, wondering if they have celiac disease or NCGS. To resume gluten consumption, i.e., to undertake a "gluten challenge" is out of the question because their reaction to gluten is so strong that it would endanger their health. The lining of the small bowel is the place where all of the nutrition in the food we consume is absorbed. This lining is made up of billions of microscopically tiny fingerlike projections that create a tremendous nutrient absorption surface area. The inflammation caused by celiac disease wears down these fingers and greatly reduces the surface area needed for nutrient absorption. Thus, people with celiac disease often develop iron deficiency anemia and a host of other vitamin and mineral deficiencies. It is likely that many more people who have issues with gluten suffer from NCGS than from celiac disease. We actually know much more about the mechanism of celiac disease than we do about NCGS but some experts believe NCGS can transition into celiac disease.
    • SamAlvi
      High TTG-IgG and Normal TTG-IgA

      By SamAlvi · Posted

      Thank you for the clarification and for taking the time to explain the terminology so clearly. I really appreciate your insight, especially the distinction between celiac disease and NCGS and how anemia can point more toward celiac. This was very helpful for me.
    • Jsingh
      Son's legs shaking

      By Jsingh · Posted

      Hi,  My 7 year daughter has complained of this in the past, which I thought were part of her glutening symptom, but more recently I have come to figure out it's part of her histamine overload symptom. This one symptom was part of her broader profile, which included irritability, extreme hunger, confusion, post-nasal drip. You might want to look up "histamine intolerance". I wish I had known of this at the time of her diagnosis, life would have been much easier.  I hope you are able to figure out. 
×
×
  • 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.