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

Gluten And Casein Free Dumplings Stuffed With Italian Plums With Chocolate Syrup


Simona19

Recommended Posts

Simona19 Collaborator

Gluten and casein free dumplings stuffed with Italian plums with chocolate syrup

Ingredients:

1 box of Gluten free pantry French bread mix

1 teaspoon of Apple cider vinegar


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



Celiac.com Sponsor (A8-M):



Simona19 Collaborator

You can stuff them with any jelly, plum jam or Nutella.

shadowicewolf Proficient

i wonder if you could do other things for filling besides dessert stuffs :o

Simona19 Collaborator

i wonder if you could do other things for filling besides dessert stuffs :o

Maybe, I don't know. These are not real dumplings. I don't know how to call them. They are cross between donuts, cakes and dumplings.

We are making them in my country all the time. The dough is made like for babka, or poppy seed strudel, but instead of baking it, we are steaming them.

We are also making white bread in steam. We will eat this bread sliced up with goulash (instead of potato, or rice), or with sauce from sweet, or sour cabbage and grilled pork, duck or goose.

Bubba's Mom Enthusiast

These look really yummy! I wonder if I could put sliced apple, cinnemon, and a bit of brown sugar iside? They'd be great with caramel sauce and would be a great substitute for my hubby's favorite apple dumplings. :D

Simona19 Collaborator

These look really yummy! I wonder if I could put sliced apple, cinnemon, and a bit of brown sugar iside? They'd be great with caramel sauce and would be a great substitute for my hubby's favorite apple dumplings. :D

I think provably yes.

Another way that we are eating them is:

1. Spread grinded puppy seads mixed with powdered sugar over "dumplings" and pure some melted butter (golden brown) over them.

2. Mix shredded walnuts, or pecans with powdered sugar and pure melted butter over "dumplings".

3. Spread some farmar cheese, powdered sugar over them and pure melted butter on top.

4. Homemade chocolate syrup.

5. Spread cinnamon and powdered sugar over them and pure melted butter on top.

Enjoy!

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,336
    • Most Online (within 30 mins)
      7,748

    medi
    Newest Member
    medi
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • trents
      Autoimmune diseases tend to cluster. Many of them are found close together on the chromosomes. 
    • Rejoicephd
      Just giving another update... I was referred to rheumatology, and they suspect that I may also be dealing with fibromyalgia (it has not been formally diagnosed, but just suggested at this point).  So, I am continuing with the anti-inflammatory diet and vitamins and still working to keep getting rid of all these hidden gluten sources, but I also do have another possible explanation for some of the issues that I'm dealing with.
    • Scott Adams
      I would pressure the lab to do the IgA control test for free so that you won't write a poor review about their testing services. You could get this done at any time, whether or not you are gluten-free, however, the celiac disease Tissue Transglutaminase tTG-IgA test must be done after you've been eating lots of gluten for around 6 weeks. This way you could salvage the results of your tTG-IgA test, as long as you were eating lots of gluten beforehand.
    • Scott Adams
      Given your strong reactions it would be wise not to eat things offered to you without reading the ingredient labels. It's possible there was indeed gluten or some allergen in the chocolates--barley malt is a common ingredient in some chocolates.
    • trents
      Yes, an IgG panel is the logical next step. However, you would still need to be consuming normal amounts of gluten to ensure valid IgG testing. Since it has only been a week that you have been off gluten, there is still likely time to restore antibodies to detectable levels before the blood draw. IgG antibody tests are not quite as specific for celiac disease as are the IGA tests but they are certainly valuable in the case of IGA deficiency. They also seem to have a little more "staying power" in the sense of detecting celiac disease in the case of those who may have already started a gluten-free diet as long as they haven't been on it for an extended period of time. But don't rely on that. Get back on gluten if you can possibly endure it if you intend to go forward with IgG testing. This might be helpful:   
×
×
  • Create New...