Jump to content
Celiac Disease FAQ | This site uses cookies GDPR notice. Read more... ×
  • Sign Up
0
ann72601

Is Fresh Produce Glutened? Help!

Rate this topic

Recommended Posts

Thank you so much!! I was told by another posted to add coconut milk. I was so fat-hungry and didn't know it. I am trying to learn to use it correctly, but I would appreciate any suggestions. I drank it straight out of the can!! I don't usually do stuff like that, but like I said, I was so hungry for fat. Recipes anyone?

I had a couple of bad days but I'm up again. How are you? I hope you are having a healthy and happy week-end. Thank you again for these suggestions! I don't know what I would do without you all.

Ann

Tiana-coconut has many recipes for the coconut milk (I'm not affiliated with them, just like their recipes!)

I can't recall if you said if you could do eggs but an easy one to make is an egg custard with the coconut milk, that recipe normally has a sweetner in it so if you can't have that try the recipe with coconut cream which is thicker and more naturally sweet than the milk (and has a greater fat content)

someone also suggested smoothies with fruit, frankly anywhere you'd use dairy milk you can substitute the coconut milk, just remember that the higher the fat content the sweeter the milk will be.

if you can do spices try making curry with the coconut milk, saute up some coconut oil and curry powder (or curry paste if you can do the Thai green or red versions) til fragrant, add vegetables and meat/fish that you can tolerate and then mix in coconut milk til you are happy with the consistency.

if you do a google search on recipes with coconut milk explore the Thai recipes, the cuisine is naturally gluten free and the range of vegetables used are often ones widely tolerated (pumpkin for example)

good luck!

Share this post


Link to post
Share on other sites
Tiana-coconut has many recipes for the coconut milk (I'm not affiliated with them, just like their recipes!)

I can't recall if you said if you could do eggs but an easy one to make is an egg custard with the coconut milk, that recipe normally has a sweetner in it so if you can't have that try the recipe with coconut cream which is thicker and more naturally sweet than the milk (and has a greater fat content)

someone also suggested smoothies with fruit, frankly anywhere you'd use dairy milk you can substitute the coconut milk, just remember that the higher the fat content the sweeter the milk will be.

if you can do spices try making curry with the coconut milk, saute up some coconut oil and curry powder (or curry paste if you can do the Thai green or red versions) til fragrant, add vegetables and meat/fish that you can tolerate and then mix in coconut milk til you are happy with the consistency.

if you do a google search on recipes with coconut milk explore the Thai recipes, the cuisine is naturally gluten free and the range of vegetables used are often ones widely tolerated (pumpkin for example)

good luck!

Thank you so much for the ideas! I have no idea how to use coconut milk, but I ordered a cookbook today called The Super Allergy Girl Cookbook. I am allergic to eggs to, but I found an egg replacer that I'm dying to try. I can't handle spices yet, but Thai is my favorite food and I will find a way when I heal a bit more. I'm not able to handle rice either, but have found bean noodles that I will eventually try too.

There's a whole world of options out there that I didn't know about!

Have a great night!!

Ann

Share this post


Link to post
Share on other sites
but have found bean noodles that I will eventually try too.

There's a whole world of options out there that I didn't know about!

Have a great night!!

Ann

mung bean noodles aka cellophane noodles are a staple in my house, mostly you see them as vermicelli style but there are some wider versions available as well. check asian grocers for different varieties.

another option is shiritaki noodles, shiritaki is made from konjac or purple yam. these things are essentially all fibre and a great option if you need something to put stuff on or to fill out a soup. there's 2 types, plain and tofu, both smell awful when you first open the package but that's just the calcium carbonate which is used to process the flour. (to get rid of the smell just rinse in warm water or nuke for 1 minute)

I was also thinking back in the coconut line, check out the recipes with coconut flour, baking with this stuff can be tricky (mostly it's getting the right level of liquid needed) but if you can tolerate coconut it's a great way to expand your list of foods and to add back in favorites/treats.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
0

×