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

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
      132,637
    • Most Online (within 30 mins)
      7,748

    Sarahaaa
    Newest Member
    Sarahaaa
    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

    • trents
      Welcome to the forum, @yellowstone! The most common ones seem to be dairy (casein), oats, eggs, soy and corn. "Formed" meat products (because of the "meat glue" used to hold their shape) is a problem for some. But it can be almost anything on an individual basis as your sensitivity to rice proves, since rice is uncommonly a "cross reactor" for celiacs. Some celiacs seem to not do well with any cereal grains.
    • yellowstone
      What foods can trigger a response in people with gluten sensitivity? I've read that there are foods that, although they don't contain gluten, can cause problems for people with gluten sensitivity because they contain proteins similar to gluten that trigger a response in the body. I've seen that other cereals are included: corn, rice... also chicken, casein. I would like to know what other foods can cause this reaction, and if you have more information on the subject, I would like to know about it. Right now, I react very badly to rice and corn. Thank you.
    • Jmartes71
      Shingles is dormant and related to chicken pox when one has had in the past.Shingles comes out when stress is heightened.I had my 3rd Shingles in 2023.
    • knitty kitty
      Here's one more that shows Lysine also helps alleviate pain! Exploring the Analgesic Potential of L-Lysine: Molecular Mechanisms, Preclinical Evidence, and Implications for Pharmaceutical Pain Therapy https://pmc.ncbi.nlm.nih.gov/articles/PMC12114920/
    • Flash1970
      Thank you for the links to the articles.  Interesting reading. I'll be telling my brother in law because he has a lot of pain
×
×
  • 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.