Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Recipes


BamBam

Recommended Posts

BamBam Community Regular

Ya know, I've spent a small fortune in "Gluten Free" cookbooks in the past couple years, only to learn the fact that most any "cooking" (meaning lunch or supper) recipe can be converted to gluten free just by making sure your ingredients are gluten free (unless you are making something with dough). For instance, I was looking up the recipe for Jambaylaya. In my taste of home cookbook, which I love dearly, it shows me how to make it. In my "gluten free" cookbook, it is almost the same exact recipe with only the words 'gluten free' soup broth, or 'gluten free' pasta, or gluten free tomato sauce.

So truthfully, I don't know what all the fuss is about cooking! They are making a small fortune on those of us that think we need a whole new

Now baking, that is a different story!!

BamBam


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



Celiac.com Sponsor (A8-M):



jenvan Collaborator

That's true! And if you're like me, you hardly ever follow a recipe without making changes to it anyway :D

swittenauer Enthusiast

Thanks for that advice. I was headed to Ebay to order some cookbooks but what you said makes perfect sense.

rma451 Newbie

hi ,

I too am pretty new to this gluten-free cooking I was diagnosed in may after biopsy was positive.

I have cooked for years but didnt trust my instincts and went out and bought several new books on cooking gluten-free. MOst were a hugh dissappointment.

I took and found that sites that post gluten-free recipes was my best source for converting my tried and true recipes. Once I found a mixture of flours I liked ,and started using, I found I was very happy and it just gets easier to convert now.

I also found that the best cookbooks are my older ones with many basic recipes . many even use potato flour or whole sections on diffrent crusts I never even thought of gluten-free . using nuts or coconut.

anyway my point , sorry tend to ramble,lol dont waste your money, check out some of the recipes right here and on other gluten-free sites.

One recipe I found for pumpkin bread gluten-free I just changesd the spices I had always used in mine, put my preference of flours and it was amazing. My husband said he thought it was better,lol.

good luck :D

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      129,584
    • Most Online (within 30 mins)
      7,748

    cheessybreezzy
    Newest Member
    cheessybreezzy
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      Welcome to the forum, @linnylou73! Are you claiming this based on a reaction or based upon actual testing?
    • linnylou73
      Sams club membermark columbian coffee is either cross contaminated or the pods contain gluten
    • KimMS
    • Scott Adams
      This varies a lot from person to person. I include foods that are not certified gluten-free but are labelled "gluten-free", while super sensitive people only use certified gluten-free. Both types of products have been found to contain gluten, so there are no guarantees either way: It you are in the super sensitive group, eating a whole foods based diet where you prepare everything is the safest bet, but it's also difficult. Eating out is the the most risky, even if a restaurant has a gluten-free menu. I also include items that are naturally gluten-free, for example refried beans, tuna, pasta sauces, salsas, etc., which have a low overall risk of contamination.
    • Scott Adams
      I avoid turmeric now because I'm on low dose aspirin, but used to use this one: https://www.amazon.com/dp/B08HYBN4DJ My recipes always vary according to what I have on hand, but my base is a frozen berry mix from Trader Joe's: https://www.traderjoes.com/home/products/pdp/fruits-greens-smoothie-blend-075603 In the warmer months I include herbs from my garden like Italian parsley and basil. I add almond milk as well. 
×
×
  • Create New...