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Any Requests For 'aversion Therapy' (gluten Challenge)...

StacyA

By StacyA
in Coping with Celiac Disease

Recommended Posts

SGWhiskers Collaborator
SGWhiskers
Posted

How about a bowel of oatmeal soaked for 30 minutes in milk and then slow simmered another 30 with cinnamon and brown sugar with cream.

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dksart Apprentice
dksart
Posted
Did you use low fat to avoid calories or because it works better in the recipe? I have an aversion to low fat dairy products.

I used to use only full fat ricotta, mozzarella, sour cream and most other dairy products. Cream cheese, on the other hand, I always got Neufchatel because I preferred the texture and taste, same thing with lo-fat cottage cheese. Neither of those are compromised by being the healthier option. IMHO.

I think either would work fine.

jerseyangel Proficient
jerseyangel
Posted
How about a bowel of oatmeal soaked for 30 minutes in milk and then slow simmered another 30 with cinnamon and brown sugar with cream.

My gosh, yes! This is so simple but sounds so good. I miss oatmeal :(

JNBunnie1 Community Regular
JNBunnie1
Posted
I used to use only full fat ricotta, mozzarella, sour cream and most other dairy products. Cream cheese, on the other hand, I always got Neufchatel because I preferred the texture and taste, same thing with lo-fat cottage cheese. Neither of those are compromised by being the healthier option. IMHO.

I think either would work fine.

I just need all the fat I can get for my brain to function properly. And lowfat stuff is more processed. Good to know, thanks!

TrillumHunter Enthusiast
TrillumHunter
Posted

I served the croissants for breakfast with jam this am and they were absolutely delicious! Everyone loved them. They are light and flaky and beautiful. I wonder if I rolled out two discs and then rolled them together would that increase the flakiness more? That's a technique I used in making gluten pastries before.

Again, thanks for posting this. It feels a gap in our gluten-free diet!

dksart Apprentice
dksart
Posted
I served the croissants for breakfast with jam this am and they were absolutely delicious! Everyone loved them. They are light and flaky and beautiful. I wonder if I rolled out two discs and then rolled them together would that increase the flakiness more? That's a technique I used in making gluten pastries before.

Again, thanks for posting this. It feels a gap in our gluten-free diet!

I am so happy! It gives me great pleasure to feed people, I'm a mom. That double layer idea sounds great.

I am positively going to start working on a dairy free version. Any ideas for subs for the cheeses?

angieInCA Apprentice
angieInCA
Posted

Have a nice big warm Chocolate Eclair for me :D with the real cream filling not the cheap icing stuff :)

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