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

Calling All Gf Cooks!

kejohe

Recommended Posts

kejohe Apprentice
kejohe
Posted

Okay all you fabulous gluten-free cooks out there here is the deal.... as some of you know I have been putting together recipes for some time now to put out cookbook. So far, I have nearly 100 recipes, but I would like to get a few more before I present it to the publisher. So if any of you would like to contribute, I'd love to hear/read your suggestions/recipes.

Please keep in mind that my book is not exactly like the books on gluten-free cooking you find now on the market, mine is more about (somewhat upscale, but not advanced) cooking with fresh ingredients, and it's going to include the following sections:

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

Celiac.com Sponsor (A8-M):


Guest jhmom
Guest jhmom
Posted

Hi Kathleen:

I am sorry I do not have any recipes for you as I am still learning to cook from scratch, lol but I did want to say GOOD LUCK TO YOU, I know your cookbook will turn out GREAT!!!! :D

kejohe Apprentice
kejohe
Posted
  • Author

Hee hee... thanks, I'm so nervous! I am drafting my proposals for the publishers as we speak and I keep thinking what if they hate it? or scarier still what if they love it? I think no matter what the responses are I'm gonna freak out. :P

GFdoc Apprentice
GFdoc
Posted

Kathleen - are you planning on having some ethnic recipes? Since going gluten-free, I really miss going out to ethnic restaurants...I've been worried that the language barrier isssue would be a problem. (I've only gone once... to an Indian restaurant where the manager spoke English well enough). I'd love to learn to make my own Thai/Indian/ etc. foods. Sara

kejohe Apprentice
kejohe
Posted
  • Author

I didn't plan on singaling out any specifically ethenic sections, However.... I do have several ethnic recipes included, like Thai Beef Salad, Spicy Mango & Chicken Satay,Mexican Corn Salad, Chili Rellanos with red Chili Sauce..... am I making your mouth water yet?

I also plan on including several Asian and Mediterranean dishes.

beelzebubble Contributor
beelzebubble
Posted

heh heh, great minds think alike. i would loooove to talk to you about this. i have also been collecting recipes, as i am a bit of a cook myself. i was collecting them/creating them with the idea of putting out a gluten free cookbook. send me a pm so we can chat :)

carrie

Guest Libbyk
Guest Libbyk
Posted

Would you be willing to post your chili rellenos recipe? I have been lusting for some for a long time now, but too nervous to try. good luck with the publishers. If they don;t think there's a market, just tell them to look at this site, and how hungry we all are for info.

Libby

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

Celiac.com Sponsor (A8-M):


kejohe Apprentice
kejohe
Posted
  • Author

I made some "Char Sui Bao's" today (pronounced cha sue bow), they are a Chinese bun filled with barbequed pork. It was the first time I attemped this particular feat. I had been making them for a couple of years before we went gluten free and hadn't made any since because of the challange, but they turned out awsome! Not quite the depth of color that wheat bread will get, but the taste was almost perfect.... I am definately going to put them into my book.... I am also going to work on a wonton skin, something that we can also use for potstickers too, but I need to find the time to experiment more.

Thanks for all the support guys!

kejohe Apprentice
kejohe
Posted
  • Author

Oops, I forgot... Libby, I don't mind posting the rellanos recipe, give me some time to type it up though, I have it tucked into a drawer with my million other recipes and need to pull it out.

It's really easy though.... roast & skin your chilies, then make a slit down the center and stuff them with cheese (I use monterey jack) then dip in rice flour, beaten egg and gluten-free bread crumbs. Pan fry and serve with a chili sauce or sour cream or whatever you prefer. I will post something a little more specific when I organize everything, but don't be afraid to give them a try.

shimma Apprentice
shimma
Posted

Are you interested at all in some Indian recipes? In South India they make most of their breads from rice and lentils, and they turn out fantastically.

Guest Libbyk
Guest Libbyk
Posted

Kathleen-

thanks for being generous with your recipe- I can't wait to try it out!

shimma-

I would love to try out some indain breads. This is the first time in my life I have been excited about baking, or breads. I tried somebody's cinnamon poori recipe yesterday- yum. I did miss cinamon toast. By all means, throw some ideas out there. I will give em a try.

Libby

jillcole Newbie
jillcole
Posted

Here is a wonderful gluten-free fried chicken breast recipe.

1. Dust your chicken with a legal flour

2. Roll it in soaked ground flaxseed. (2 tablespoons of ground flaxseed and 2/3

cup of lukewarm water. Give this mix time to absorb. 4 to 5 minutes.

3. roll it in brown rice bread crumbs. I have only used HOL-GRAIN bread crumbs.

4. Then put in in your pan with olive oil, salt it and cook it. Make sure you have

enough HOT oil so your chicken does not stick.

This is a 5 star out of 5. I make it for company & they love it.

If you want to include this in your recipe book it is ok with me.

Also my favorite gluten-free bread recipe I found on the internet:

Open Original Shared Link

It doesn't have the right consistency for sandwhiches, but if you toast or broil it , it is YUMMY! My whole faimily eats it.

jillcole Newbie
jillcole
Posted

Newbie

Group: Members

Posts: 2

Member No.: 1,105

Joined: 8-March 04

Here is a wonderful gluten-free fried chicken breast recipe.

1. Dust your chicken with a legal flour

2. Roll it in soaked ground flaxseed. (2 tablespoons of ground flaxseed and 2/3

cup of lukewarm water. Give this mix time to absorb. 4 to 5 minutes.

3. roll it in brown rice bread crumbs. I have only used HOL-GRAIN bread crumbs.

4. Then put in in your pan with olive oil, salt it and cook it. Make sure you have

enough HOT oil so your chicken does not stick.

This is a 5 star out of 5. I make it for company & they love it.

If you want to include this in your recipe book it is ok with me.

Also my favorite gluten-free bread recipe I found on the internet:

Open Original Shared Link

It doesn't have the right consistency for sandwhiches, but if you toast or broil it , it is YUMMY! My whole faimily eats it.

  • 2 weeks later...
kejohe Apprentice
kejohe
Posted
  • Author

Thanks for all the recipe ideas and the support. I hijacked a Pastry chef friend of mine and she is going to help me expand my dessert section, becuase since I generally only cook "savory" cusine, my dessert section was lacking.

You guys are great!

Laura Apprentice
Laura
Posted

Kathleen,

Here's a dessert recipe I posted in another thread recently. I've found versions of this recipe in several places, and I particularly like it because it doesn't involve any substitutions -- this is actually a recipe that people who can eat gluten can have. Not that I don't love cake made with gluten-free flour, but sometimes it's nice to just have something like everyone else would. I made this for Christmas this year and my non-celiac parents and their food-snob guests RAVED about it. It's light and airy but intensely flavored.

Here's a flourless recipe that's just incredible:

in heatproof bowl in pan of simmering water, melt 6 oz. semi-sweet chocolate with 3 tablespoons water or coffee and 1 teaspoon gluten-free vanilla.

meanwhile separate 6 eggs and beat the whites into soft peaks.

beat

kejohe Apprentice
kejohe
Posted
  • Author

Thanks Laura!

I have a decadence cake that is very similar, sometimes it's called a fallen souffle cake as well, because of the souffle method used to make it. However, I have never tried to make it into a roll cake and that sounds fantastic.

Just for everyone elses benifit, this cake is awesome served with fresh whipped cream, as suggested by Laura, but also with a raspberry sauce (made by pureeing raspberries, then straining them and adding sugar to taste, may need to heat in sauce pan to melt sugar). It's also very good coated in a chocolate ganache (50% chocolate & 50% heavy cream, melted together), then served with gluten-free vanilla ice cream.

Laura, I would love to see your almond cake recipe, I recently found an almond tart recipe that is really good, but I need to make it gluten-free.

Thanks again!

SadiesMomma Apprentice
SadiesMomma
Posted

Okay.....

How would I get a copy of this cookbook?????

kejohe Apprentice
kejohe
Posted
  • Author

Well... I have to finish writting it first, but it's nearly there! After that, it goes to print and then you will probably be able to get it anywhere you would buy cookbooks. And I am counting on you to buy it!

plantime Contributor
plantime
Posted

Let us know when it comes out, and what the title is. My favorite bookstore has already told me that they will order it for me, if they do not have it in stock.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,559
    • Most Online (within 30 mins)
      7,748
    Valerie Ensor
    Newest Member
    Valerie Ensor
    Joined
  • Celiac.com Sponsor (A20):

  • Celiac.com Sponsor (A22):



  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • Scott Adams
      gluten-free Oatmeal

      By Scott Adams · Posted

      Oats naturally contain a protein called avenin, which is similar to the gluten proteins found in wheat, barley, and rye. While avenin is generally considered safe for most people with celiac disease, some individuals, around 5-10% of celiacs, may also have sensitivity to avenin, leading to symptoms similar to gluten exposure. You may fall into this category, and eliminating them is the best way to figure this out. Some people substitute gluten-free quinoa flakes for oats if they want a hot cereal substitute. If you are interested in summaries of scientific publications on the topic of oats and celiac disease, we have an entire category dedicated to it which is here: https://www.celiac.com/celiac-disease/oats-and-celiac-disease-are-they-gluten-free/   
    • knitty kitty
      My only proof

      By knitty kitty · Posted

      Well said, @Mari!
    • knitty kitty
      Shingles - Could It Be Related to Gluten/ Celiac

      By knitty kitty · Posted

      Hi, @Ginger38, I've had shingles in the past.  I understand how miserable you're feeling.   Not only do i have the chickenpox virus lurking about, I also have the cold sore virus that occasionally flares with a huge cold sore on my lip when stressed or exposed to gluten.  The virus lives dormant in the nerves on the left side of my face.  It causes Bell's Palsy (resulting in drooling).  The cold sore virus is also in my eye.  My eye swells up and my vision is diminished permanently whenever I have a flare, so it's of the utmost importance to keep flares away and treat them immediately if they do happen so I don't lose any more vision.   I take the amino acid supplement L-Lysine.  Lysine messes with the replication of viruses, which helps the body fight them off.   I haven't had an outbreak for several years until this year when exceptionally stressed and contaminated, it flared up again. Lysine has been shown to be beneficial in suppression of viruses like the cold sore virus (a herpetic virus), the chickenpox virus (also a herpetic virus), as well as the HIV virus, and even the Covid virus.   I also take additional Thiamine in the form TTFD (tetrahydrofurfuryl disulfide) because Thiamine has antiviral properties as well.   For pain, a combination of Thiamine (like TTFD or Benfotiamine or Thiamine Hydrochloride), with B12 Cobalamine, and Pyridoxine B6 have been shown to have analgesic properties which relieve pain and neuropathy.    The combination of Thiamine B1, Pyridoxine B6 and Cobalamine B12 really does work to relieve pain.  I take it for back pain from crushed vertebrae in my back.  This combination also works on other pain and neuropathy.   I usually buy a supplement that combines all three and also Riboflavin B2 called EXPLUS online.  However, it's made in Japan and the price with the tariffs added makes it really expensive now.  But the combination of Thiamine B1, Pyridoxine B6 and B12 Cobalamine (and Riboflavin B2) still work even if taken separately.   I can't take Tylenol or ibuprofen because of stomach upsets.  But I can take the vitamin combination without side effects.  However, you can take the three vitamins at the same time as other pain relievers for added benefit.  The vitamins help other pain relievers work better. I hope you will try it.  Hopeful you'll feel better quickly. Interesting Reading: Thiamine, cobalamin, locally injected alone or combination for herpetic itching: a single-center randomized controlled trial https://pubmed.ncbi.nlm.nih.gov/23887347/ Mechanisms of action of vitamin B1 (thiamine), B6 (pyridoxine), and B12 (cobalamin) in pain: a narrative review https://pubmed.ncbi.nlm.nih.gov/35156556/ Analgesic and analgesia-potentiating action of B vitamins https://pubmed.ncbi.nlm.nih.gov/12799982/ A Narrative Review of Alternative Symptomatic Treatments for Herpes Simplex Virus https://pmc.ncbi.nlm.nih.gov/articles/PMC10301284/
    • Mari
      My only proof

      By Mari · Posted

      I think, after reading this, that you areso traumatized by not being able yo understand what your medical advisors have been  what medical conditions are that you would like to find a group of people who also feel traumatized who would agree with you and also support you. You are on a crusade much as the way the US Cabinet  official, the Health Director of our nation is in trying to change what he considers outdated and incorrect health advisories. He does not have the education, background or experience to be in the position he occupies and is not making beneficial decisions. That man suffered a terrible trauma early in his life when his father was assonated. We see now how he developed and worked himself into a powerful position.  Unless you are willing to take some advice or  are willing to use a few of the known methods of starting on a path to better health then not many of us on this Celiac Forum will be able to join you in a continuing series of complaints about medical advisors.    I am almost 90 years old. I am strictly gluten free. I use 2 herbs to help me stay as clear minded as possible. You are not wrong in complaining about medical practitioners. You might be more effective with a clearer mind, less anger and a more comfortable life if you would just try some of the suggestions offered by our fellow celiac volunteers.  
    • Jmartes71
      My only proof

      By Jmartes71 · Posted

      Thus has got to STOP , medical bit believing us! I literally went through 31 years thinking it was just a food allergy as its downplayed by medical if THEY weren't the ones who diagnosed us! Im positive for HLA-DQ2 which is first celiac patient per Iran and Turkey. Here in the States especially in Cali its why do you feel that way? Why do you think your celiac? Your not eating gluten so its something else.Medical caused me depression. I thought I was safe with my former pcp for 25 years considering i thought everything I went through and going through will be available when I get fired again for health. Health not write-ups my health always come back when you're better.Im not and being tossed away at no fault to my own other than shitty genes.I was denied disability because person said he didn't know how to classify me! I said Im celiac, i have ibs, hernia, sciatica, high blood pressure, in constant pain have skin and eye issues and menopause intensified everything. With that my celiac nightmare began to reprove my disregarded disease to a bunch of clowns who think they are my careteam when they said I didn't have...I feel Im still breathing so I can fight this so no body else has to deal with this nightmare. Starting over with " new care team" and waisting more time on why I think I am when diagnosed in 1994 before food eliminated from my diet. P.s everything i went through I did write to medical board, so pretty sure I will continue to have a hard time.
×
×
  • 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.