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

Third Time's A Charm...


sickchick

Recommended Posts

sickchick Community Regular

Pizza is in the oven...

I used jerseygirl's crust recipe AGAIN...but this time I did only Tapioca Flour and 1 TB Xanthan Gum.

It's cooking and sizzling and when I stirred it it didn't seize up into a ball! LOL!!! :lol:;)

Poured some artichoke pesto on the crust with some pine nuts and italian sausage and mushrooms...

wish me luck guys! B)

lovelove


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



Celiac.com Sponsor (A8-M):



jerseyangel Proficient
Pizza is in the oven...

I used jerseygirl's crust recipe AGAIN...but this time I did only Tapioca Flour and 1 TB Xanthan Gum.

It's cooking and sizzling and when I stirred it it didn't seize up into a ball! LOL!!! :lol:;)

Poured some artichoke pesto on the crust with some pine nuts and italian sausage and mushrooms...

wish me luck guys! B)

lovelove

Hee--I was about to get off the computer for the night but had to wish you luck with your pizza! :D It sounds like it should work out fine this time and your toppings sound absolutely delish!!

Enjoy!!

sickchick Community Regular

MMMM it's delicious! :lol: WAHOO!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Sweetfudge Community Regular

yay! you must share the recipe :D

sickchick Community Regular

SO, this is how I adjusted Patti's crust recipe:

PIZZA CRUST

1 packet yeast (1 tbsp.)

3/4 cup milk at room temperature (I used Vance's Dari Free) [i used coconut]

1/2 cup tapioca starch [changed to 1 1/4 cup]

3/4 cup cornstarch [omitted]

1 tbsp. xanthan gum

1/4 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1/4 cup olive oil

Preheat oven to 375. In small bowl, combine yeast and milk. Stir to dissolve yeast. Set aside.

In medium bowl, combine all dry ingredients and shortening. Mix well.

To dry ingredients, slowly add milk/yeast mixture. Mix well. Dough will look wet, thick and pasty but is quite workable if you spray your hands with non stick spray or keep your hands damp with water. This is a soft dough.

Roll or pat dough into a lightly greased baking tin or pizza pan. For a thick crust, pat out dough to 1/4 inch thickness. For a thin crust, pat out dough to 1/8 inch thickness. A 12 inch circle will produce a "hand-tossed" thickness--not too thick, not too thin.

Top as desired.

Bake 15-25 minutes, until crust is lightly browned. Use a spatula to lift up the pizza to check for light browning on the bottom of the crust the first time you make it.

The crust got nice and golden on the bottom, and chewy. :)

Then I added a big fat spoon of lemon artichoke pesto (and now I am out of lemons ) :lol:;) link here: Open Original Shared Link

I made my own italian sausage (the ones I found had paprika in them)

I bought a pound of very lean ground pork, added salt, garlic, oregano, basil, and fennel seed.

jerseyangel Proficient

Yeah!! So glad it turned out great!! :D

Since I can't tolerate tapioca anymore, I omit that and sub potato starch! :lol: We truly learn to be the queens of substitution ;):D

kenlove Rising Star

Darn, Now I have to buy tires...

MMMM it's delicious! :lol: WAHOO!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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



Celiac.com Sponsor (A8-M):



purple Community Regular

:lol::rolleyes::lol::blink:

I hope Collette is not sick from that pizza, she hasn't chatted yet today!

sickchick Community Regular

I slept so good last night... took me a while to get back here! :lol:

ken hopefully your newspaper has some coupons for ya! ;):lol: HAHAHA

Patti, I wonder if I will end up with tapioca intolerance, it did make me go right after I ate it :huh:B):rolleyes:

hmmmm

jerseyangel Proficient
Patti, I wonder if I will end up with tapioca intolerance, it did make me go right after I ate it :huh:B):rolleyes:

I hope not for your sake, but there are several of us here that can't tolerate it :angry: I ate tapioca pudding for years, and wasn't until being gluten-free for a few months did I realize that it now makes me as sick as gluten :blink:

Aggravating to say the least <_<:D

sickchick Community Regular

LOL I think I am intolerant too...

spent all morning in the bathroom... B):rolleyes::lol:

well I don't really eat it so this was a good test.

HAHAHA

thank god for COCONUT and RICE FLOURS!!!!! :D

lovelove

purple Community Regular
LOL I think I am intolerant too...

spent all morning in the bathroom... B):rolleyes::lol:

well I don't really eat it so this was a good test.

HAHAHA

thank god for COCONUT and RICE FLOURS!!!!! :D

lovelove

Can you do oats, sorghum, millet, flax, amaranth starch, quinoa, buckwheat or nuts?

sickchick Community Regular
:lol: as far as I know!
Sweetfudge Community Regular
We truly learn to be the queens of substitution ;):D

ain't it the truth!

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,144
    • Most Online (within 30 mins)
      7,748

    Jenny0384
    Newest Member
    Jenny0384
    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

    • trents
      My migraines generally have their onset during the early morning hours as well. Presently, I am under siege with them, having headaches all but two days so far this month. I have looked at all the things reported to be common triggers (foods, sleep patterns, weather patterns, stress, etc.). Every time I think I start to see a pattern it proves not to pan out in the long run. I'm not sure it's any one thing but may, instead, be a combination of things that coalesce at certain times. It's very frustrating. The medication (sumatriptan or "Imatrix") is effective and is the only thing that will quell the pain. NSAIDs, Tylenol, even hydrocodone doesn't touch it. But they only give you 9 does of sumatriptan a month. And it doesn't help that medical science doesn't really know what causes migraines. They know some things about it but the root cause is still a mystery.
    • Scott Adams
      These are labeled gluten-free: https://www.amazon.com/Corn-Husks-Tamales-Authentic-Flavorful/dp/B01MDSHUTM/
    • Wheatwacked
      Just a gluten free diet is not enough.  Now you have to identify and replenish your malnutrition.  Celiac disease is co-morbid with malabsorption syndrome.  Low vitamin D, Low Thiamine caused Gastointeston Beriberi, low choline, low iodine are common the general population, and in newly diagnosed Celiacs in the western culture its is more likely.  It takes time to heal and you need to focus on vitamins and minerals.  Gluten free foods are not fortified like regular processed foods.  
    • Sarah Grace
      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
      @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.
×
×
  • 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.