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
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,684
    • Most Online (within 30 mins)
      7,748
    Betty Siebert
    Newest Member
    Betty Siebert
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Who's Online (See full list)

  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • 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.