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LeahKristen

What Would You Want From A Gluten Free Cookbook?

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I am compiling a gluten free cookbook and would love some input from fellow ceilacs to help determine the content. What are some things you would like to know how to make. I would also appreciate any recipe ideas that you may have as well as cooking tips and other celiac related information you think may be of use. Really any feedback is helpful and much appreciated. Thanks!

Leah

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One word. EASY.

I'm fairly new to the gluten free way of life, I work full time, and I have an active teenager that can't drive yet........so time is a bit limited for me. Dinner recipes that are minimal ingredients, are quick to throw together and aren't chicken and rice would be something I would be interested in!

Can't think of any tips for you right now, but if I do, I'll be back! :)


Dx Celiac 08/22/08

Iron Deficient Anemia / Blood Clotting Disorder / Severe Vit D Deficiency / Low Cortisol / Progesterone/Testosterone Deficient

Persisting Sx: bouts of extreme fatigue, dry itchy skin, dry gritty eyes, bouts of brain fog and terrible short term memory, hair loss, hypoglycemic tendencies, low body temps, low BP, cold hands and feet

UPDATE: Began BHRT 9/22/10 and it made a world of difference, for about 2 weeks. Hair loss stopped almost completely, energy levels way up and felt 19 again! Going back for a booster this week....

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I would be interested in a "simple" gluten free cookbook. If I see a recipe with more than a few items I don't even bother!!! I try to eat low calorie and I want to be able to count my calories from a recipe. So along with the EASY cookbook - add simple.

Jennifer


Jennifer

7/17/08 - Positive Celiac diagnosis with biopsy

8/1/08 - Positive Celiac results from blood work

Gluten Free since 8/1/08

8/12/09 - Celiac Test Results - "Normal"

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I would be interested in a "simple" gluten free cookbook. If I see a recipe with more than a few items I don't even bother!!! I try to eat low calorie and I want to be able to count my calories from a recipe. So along with the EASY cookbook - add simple.

Jennifer

.

Hi Leah,

I concur completely with Jennifer, people appear to want everything easy, open a bag, measure it out

add an egg, some liquid and bake it.

.

People are basically Lazy when it comes to baking, and I don't mean that in a disrespectful way.

Most people are afraid to experiment and prefer to use mixes for everything.

.

I on the other hand, taught myself to bake 'from scratch' and as a friend of mine says to me

your cakes are 'Fabulous' but you use all that stuff..

.

Baking 'from scratch' is an art form and I wonder is it a 'Dying Art', today it's all about convience food

and ease of preparation.

.

Take a look at the Western diet, TV dinners, Pizza, Frozen Meals, Hamburgers, Hot dogs,

more people now eat out it's easier than dirtying up the kitchen..

.

In the Eastern World each meal is loving prepared 'from scratch' etc (sorry I'm running off at a tangent here)

.

I have a lot of recipes on my site, they are in the public domain

(I won't make money out of somebody's illness).

.

Please feel free to use them all I ask is that you acknowledge there source.

.

Best Regards,

David


Chronically Ill and lost 56lbs in 3 Months Prior to Diagnosis.

Diagnosed in Nov 2005 after Biopsy and Blood Tests

Cannot tolerate Codex Wheat Starch.

Self Taught Baker.

Bake everything from scratch using naturally gluten-free ingredients.

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I agree with everyone else ;)

I sometimes am too busy to make something complex. However, I also love to cook from scratch. One tip I have adopted is to have a premade flour mix on hand. I have 2 different ones I use, and I use them in all my baking.

A lot of times, I will bake in bulk when I do have the time. For instance, my husband loves my gluten-free banana bread. The recipe I use makes 3 loaves.

I also like when recipes mention the best storage for a product. Breads that can be left in the fridge for a week, or something that tastes best fresh. I freeze a lot of my baked goods, and it's nice to know--before baking a whole batch of something--whether it freezes well.

The usual breads, muffins, desserts are great. But I also like other peoples ideas for meals, breakfast foods, etc.

Good luck! I know this is a lot of work. I'd love to see your finished copy. I have been told before I should make a gluten-free cookbook (mostly by my gluten-eating friends and family)...so maybe someday I will too.


Sweetfudge

Born and raised in Portland, OR; Currently living in Provo, UT

Gluten-free since June 2006

Also living with Hypoglycemia since 1991

Dairy-free for good since summer 2008

Started IBS diet and probiotics at GI's recommendation - Fall 2008

Also avoiding: potatoes, beans, crucifers, popcorn, most red meat, coconut milk :(

Started eating a Paleo diet Spring 2011. Love it!

The grass is always greener where you water it.

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Coming from the point of view of someone with multiple food allergies....

I would find it helpful if the recipe also includes substitutions.

For example: I cannot eat egg, potato, tapioca or corn. Almost all gluten-free flour mixes, recipes and commercial mixes, have at least one of these flours in them and rely heavily on eggs. I have one recipe book by Carol Fenster that lists alternatives and I really like that.

I'd like to see several alternative flour mixes, not just one or two basic mixes that use the same flours.

Also, it would be really great if some of the baked goods did not contain egg. Again, Carol Fenster does this by printing two versions of the same recipe - one with egg, the other without - it is really nice to know how to bake without the egg without having to experiment.

Given the fast-food society we live in, some quick and easy entrees and/or casseroles. Those that freeze well would be a plus.

Good luck to you on this project.


Valda

Enterolab results: ...two genes for gluten intolerance ...casein intolerance

other sensitivities: corn, eggs, soy, potato, tapioca

Hypoglycemic

Sensitivity to high EMFs [electromagnetic frequency] (limits my time in front of the computer)

Living a healthier, happier life.

-------------------------------------------------------------------------------------------------------------------

If I take the wings of the morning, and dwell in the uttermost parts of the sea, even there shall thy hand lead me, and thy right hand shall hold me.Psalm 139: 9,10

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I am not a celiac but I am learning how to cook like one. You can use my recipes I have posted. Anything I can do to help and make life easier for anyone with food allergies.

My ideas:

Less eggs in baked goods.

Several pizza crust recipes and alternative replacements.

Ingredients you have on hand usually.

Holiday recipes (I haven't been there yet and its approaching fast).

Shortcuts/alternatives/substitutes.

Casseroles that warm up good for next days lunch.

Crock pot/soups.

Soft biscuits that don't crumble.

A copy cat Bisquick recipe with recipes to go with it like those soft biscuits or pancakes, then you don't have to get out 10 ingredients to make one recipe.

A section on snacks that are full of healthy things like peanut butter and honey filled apples, granola bars, etc.

Quick breads or muffins that are not sweet...like ham, cheese, pepperoni, etc. so you can use them for a bread replacement.

School lunch ideas.

Birthday cake recipes/frostings.

web sites.

Breakfast ideas.

Creative stir frys/seasonings


Come unto me, all ye that labour and are heavy laden and I will give you rest. Matthew 11:28

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I understand about the simpler recipes. I just don't have the time to let something rise for 2 hours, etc. My biggest

complaint is weird ingredients however. I would like to see recipes with stuff that people usually have around the

house. I like that many ethnic foods are naturally gluten-free but I don't usually have tamarin or hoisen sauce, or

coconut milk, or whatever.

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I had a thought as I was baking this morning - Nutritional facts! Just because its good for your tummy, doesn't mean eating the whole thing is good for you. I try to eat healty, and sometimes wonder how much a serving of something is, or how many calories I am consuming. I know some regular cookbooks list this, but I don't think I've seen it in any gluten-free cookbooks. Also, offering a tried and true healthier variation to a recipe would be awesome...if more time consuming for you :P


Sweetfudge

Born and raised in Portland, OR; Currently living in Provo, UT

Gluten-free since June 2006

Also living with Hypoglycemia since 1991

Dairy-free for good since summer 2008

Started IBS diet and probiotics at GI's recommendation - Fall 2008

Also avoiding: potatoes, beans, crucifers, popcorn, most red meat, coconut milk :(

Started eating a Paleo diet Spring 2011. Love it!

The grass is always greener where you water it.

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Exactly- simple. I want to be able to use two or three flours at most.

I'm interested in learning more about amaranth too. I'm curious if I can make mock granola out of it.


Gluten free since Feb 2006, Dairy and Soy free since 2009

Anemic off and on since 2003

Negative tTG Ab, IgA, Gliadin Ab IgA, wheat allergy (IgE) blood tests (Feb 2006)

Positive wheat allergy skin test(Apr 2006)and dietary response (Feb 2006)

Celiac grandmother (Dx in 1940s, "grew out of it")

Training for my first triathlon to support the Crohn's and Colitis Foundation of America.

~Amy

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Coming from the point of view of someone with multiple food allergies....

I would find it helpful if the recipe also includes substitutions.

I'd like to see several alternative flour mixes, not just one or two basic mixes that use the same flours.

I agree - SUBSTITUTIONS! Sometimes I can't find all the special flours or I'm out of them, so substitutions would really be helpful.

:D


Gluten free since October 2007

Houston, TX

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I'm coming from a college student stand point and I feel that all the cookbooks out there are just "too" much for me. They call for the weirdest ingredients and there are a lot of ingredients. I'm a poor student who can barely afford the basics. I would like to see some easier type of recipes in where I can find the ingredients and doesn't take 4 hours to cook.

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