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

Homemade Fruit Leather

love2travel

Recommended Posts

love2travel Mentor
love2travel
Posted

As you know, I love to make all I can possible from scratch (including fruit leather). Happened upon this method today that some of you maybe interested in. I will make this with my own homemade roasted applesauce.

Open Original Shared Link

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

Celiac.com Sponsor (A8-M):


GFreeMO Proficient
GFreeMO
Posted

This sounds great! I am going to make this. Thanks for posting. I am really trying to make everything from scratch myself so this will be nice. :)

love2travel Mentor
love2travel
Posted
  • Author

This sounds great! I am going to make this. Thanks for posting. I am really trying to make everything from scratch myself so this will be nice. :)

Awesome! Can you imagine how much healthier it is to make yourself? Not only that but man, homemade sure is tasty. Plus it is also fun! :D

GFreeMO Proficient
GFreeMO
Posted

Awesome! Can you imagine how much healthier it is to make yourself? Not only that but man, homemade sure is tasty. Plus it is also fun! :D

Yes, so much healthier and no CC! Can't beat that. (I always enjoy your recipes and cooking tips etc.)

love2travel Mentor
love2travel
Posted
  • Author

Yes, so much healthier and no CC! Can't beat that. (I always enjoy your recipes and cooking tips etc.)

YES!! That CC is one of the trickiest things about this gluten-free diet, isn't it?

Thanks for the compliment. I do not want assume that people want my recipes or tips but as food is on my mind about 98.7% of the time I cannot help myself. There is no reason why we cannot eat fabulously, too! :D

Bubba's Mom Enthusiast
Bubba's Mom
Posted

Thanks so much for posting this recipe!

Once the weather turns cool I feel more like playing in the kitchen.

love2travel Mentor
love2travel
Posted
  • Author

Thanks so much for posting this recipe!

Once the weather turns cool I feel more like playing in the kitchen.

You are welcome. We had a cool summer (with frost in some areas a week ago) but yet now we have had temps in the 90s for a solid week. Great for the farmers but not great for those of us (pick me) who cannot tolerate heat. But I cannot complain - it has been very nice weather (except extremely dry). As we have no A/C, I, too, love to cook dishes such as braises more in the cooler months.

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

Celiac.com Sponsor (A8-M):


domesticactivist Collaborator
domesticactivist
Posted

Nice. We do ours in the food dehydrator so it doesn't tie up the oven and heat up the kitchen. It has tray inserts for fruit leather. We puree fruits, sometimes add (homemade, no sugar) applesauce, and let it dry. Yum!!!

love2travel Mentor
love2travel
Posted
  • Author

Nice. We do ours in the food dehydrator so it doesn't tie up the oven and heat up the kitchen. It has tray inserts for fruit leather. We puree fruits, sometimes add (homemade, no sugar) applesauce, and let it dry. Yum!!!

That is about the only kitchen tool I do not have for some weird reason. I will be getting a new Vita Mix in a few days and cannot wait to make all sorts of leathers and wonderfully healthy juices. Perhaps I should buy a dehydrator - whenever I make leathers or fruit chips I wonder why I don't have one. I also like to dry citrus, tomatoes, herbs for blends, etc.

Archived

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

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


  • Member Statistics

    • Total Members
      131,745
    • Most Online (within 30 mins)
      7,748
    Barbfh
    Newest Member
    Barbfh
    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

    • Theresa2407
      How Come Gluten Didnt Bother Me In Italy

      By Theresa2407 · Posted

      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Possible celiac - need advice

      By Scott Adams · Posted

      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      Celiac or not??

      By Scott Adams · Posted

      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      How Come Gluten Didnt Bother Me In Italy

      By Scott Adams · Posted

      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • 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.