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

Fig Newton Recipe...


love2travel

Recommended Posts

love2travel Mentor

The other day I read that someone mentioned missing fig newtons and wanted a gluten-free version. Well, here is one of the closest you will likely get to the real thing.

Open Original Shared Link


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



Celiac.com Sponsor (A8-M):



Gemini Experienced

The other day I read that someone mentioned missing fig newtons and wanted a gluten-free version. Well, here is one of the closest you will likely get to the real thing.

Open Original Shared Link

Yeah, baby! I love fig newtons! :D

Roda Rising Star

YUM! I have a few quarts of canned figs in the pantry that my MIL canned for me. I was thinking I would bypass the soaking and just drain the liquid and puree them. Since you are so knowledgeable do you think that would work?

burdee Enthusiast

Thanks so much!! I loved and miss Fig Newtons. I buy fresh Mission figs every late summer/fall when they're in Whole Foods and eat them sliced on my peanut butter coated muffins with cinnamon for breakfasts. So I might also try the recipe with fresh figs (and less lemon and pomegranate juice w/o the alcohol which I don't tolerate).

love2travel Mentor

YUM! I have a few quarts of canned figs in the pantry that my MIL canned for me. I was thinking I would bypass the soaking and just drain the liquid and puree them. Since you are so knowledgeable do you think that would work?

Great idea. The flavour may not be as intense but if that does not bother you I think you should try it. However, they may be too liquidy because canned figs and mascerated figs are quite different things. As long as it is a thick paste (like tapenade as mentioned in the recipe) you will be fine. Perhaps use mostly canned figs and use a few dried figs if it is more like a puree as opposed to tapenade. Should work, though!

eatmeat4good Enthusiast

Ha!

You found it!

Thank you thank you!

Fig Newtons were so good.

IrishHeart Veteran

Ha!

You found it!

Thank you thank you!

Fig Newtons were so good.

I posted a Fig Newton recipe on the "Make Your Own" thread JESTGAR started--- when you asked about them. Maybe you missed it, hon.

eatmeat4good, on 06 March 2012 - 06:11 PM, said:

Does anybody have a way of making

Fig Newtons?

Or some version of them??

I so loved them.

Honestly, I am not sure how good they are Sweetie, as I have not made them myself.

Open Original Shared Link

I am sure the glutenfreegirl's version is awesome that LOVE2 has posted :)


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



Celiac.com Sponsor (A8-M):



love2travel Mentor

I posted a Fig Newton recipe on the "Make Your Own" thread JESTGAR started--- when you asked about them. Maybe you missed it, hon.

eatmeat4good, on 06 March 2012 - 06:11 PM, said:

Does anybody have a way of making

Fig Newtons?

Or some version of them??

I so loved them.

Honestly, I am not sure how good they are Sweetie, as I have not made them myself.

Open Original Shared Link

I am sure the glutenfreegirl's version is awesome that LOVE2 has posted :)

IH, I had completely forgotten about your previous post. Man, I must be getting old. <_<

I read through the reviews on Elana's recipe - some good, some were disappointed after making them. If anyone makes this recipe, just read through what others have said for tips and ideas and things to avoid. Not to discredit her at all - just a heads up to read through everything and not just this recipe - all of them! :)

IrishHeart Veteran

IH, I had completely forgotten about your previous post. Man, I must be getting old. <_<

I read through the reviews on Elana's recipe - some good, some were disappointed after making them. If anyone makes this recipe, just read through what others have said for tips and ideas and things to avoid. Not to discredit her at all - just a heads up to read through everything and not just this recipe - all of them! :)

:lol: :lol: :lol: we are not old, we're "seasoned".

Yes, most definitely read the reviews.

Whenever I post a recipe from a more reputable website, espeically if I have never made the recipe myself, I say "I have not made these"!!!-- just so everyone knows.

That way, if they are dreadful, I can't be blamed. :lol: :lol: :lol:

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - xxnonamexx replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      50

      My journey is it gluten or fiber?

    2. - catnapt replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      8

      results from 13 day gluten challenge - does this mean I can't have celiac?

    3. - knitty kitty replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      8

      results from 13 day gluten challenge - does this mean I can't have celiac?

    4. - knitty kitty replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      50

      My journey is it gluten or fiber?

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,368
    • Most Online (within 30 mins)
      7,748

    Klairep
    Newest Member
    Klairep
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • catnapt
      If lectins were my problem, I would react to wheat germ (the highest source of wheat lectins) and beans. I don't. I only react to bread and pasta, which are the highest sources of gluten. Therefore, my issue is wheat-specific (Gluten/ATIs), not a general lectin issue.   I have eaten a supposedly high lectin diet (I say supposedly because lectin content in these foods is greatly reduced by proper cooking and I eat very few of those foods raw, and even then, rarely!!) for years. My health has improved greatly on my whole foods plant forward diet. I have asked all my drs and a registered dietician about my diet, asked if eating such a high amnt of fiber might interfere with the digestion of any other nutrients and the answer has always been NO.     while doing the gluten challenge I did not eat ANY wheat germ (since it doesn't have hardly any gluten, and I was too sick from the bread and pasta to want to eat much anyway) I will NOT put that poison in my body again. That was a horrific experience and if this is what most celiac patients have to deal with, I am very sorry for them I don't care if I have celiac or NCGS I won't intentionally cause myself that much pain and suffering it's not worth it.  
    • knitty kitty
      @catnapt,  Wheat germ contains high amounts of lectins which are really hard to digest and can be irritating to the digestive tract.  They can stimulate IgG antibody production as your blood test shows.   Even beans have lectins.  You've simply eaten too many lectins and irritated your digestive tract.   You may want to allow your digestive tract to rest for a week, then start on gluten in "normal" food, not in concentrated vital wheat gluten. This explains it well: Lectins, agglutinins, and their roles in autoimmune reactivities https://pubmed.ncbi.nlm.nih.gov/25599185/
    • knitty kitty
      I take Now B-1 (100 mg) Thiamine Hydrochloride, and Amazing Formulas L-Tryptophan (1000 mg).   Both are gluten free and free of other allergens.  I've taken them for a long time and haven't had a problem with them. I take Vitamin A from BioTech called "A-25".  It's gluten and allergen free and made in the USA.  It's a powder form of Vitamin A.  I was having trouble digesting fats at one point, but found I tolerated the powder form much better and have stuck with it since.   Tryptophan and Vitamin A help heal the intestines as well as improves skin health.  I get Dermatitis Herpetiformis and eczema flairs when my stomach is upset.  So I'm healing the outside as well as the inside.   I take one 1000 mg Tryptophan before bedtime.   With the Thiamine HCl, take 100 mg to start.  If you don't notice anything, three hours later take another. You can keep increasing your dose in this manner until you do notice improvement.  Remember not to take it in the evening so it won't keep you too energized to sleep. When I first started Thiamine HCl, taking 500 mg to 1000 mg to start was recommended.  If you've been thiamine insufficient for a while, you do notice a big difference.  It's like the start of a NASCAR race: Zoom, Zoom, turn it up!   This scared or made some people uncomfortable, but it's just your body beginning to function properly, like putting new spark plugs in your engine.  I took 1000 mg all at once without food.  It kicked in beautifully, but I got a tummy ache, so take with food.  I added in Thiamine TTFD and Benfotiamine weeks later and felt like I was Formula One racing.  So cool.  You may feel worse for a couple days as your body adjusts to having sufficient thiamine.  Feels sort of like you haven't cranked your engine for a while and it backfires and sputters, but it will settle down and start purring soon enough.  Adjust your dose to what feels right for you, increasing your dose as long as you feel improvement.  You can reach a plateau, so stay there for several days, then try bumping it up again.  If no more improvements happen, you can stay at the plateau amount and experiment with increasing your Thiamine TTFD.  It's like being your own lab rat.  LoL Yes, take one Benfotiamine at breakfast and one at lunch.  Take the B Complex at breakfast. Take the TTFD at breakfast and lunch as well.  I like to take the vitamins at the beginning of meals and the NeuroMag at the end of meals.   You may want to add in some zinc.  I take Thorne Zinc 30 mg at breakfast at the beginning of the meal.   Are you getting sufficient Omega Threes?  Our brains are made up mostly of fat.  Flaxseed oil supplements, sunflower seed oil supplements (or eat the seeds themselves) can improve that.  Cooking with extra virgin olive oil, avocado oil, or coconut oil is also helpful.   @Wheatwacked likes phosphotidyl choline supplements for his Omega Threes.  He's also had dramatic health improvement by supplementing thiamine.  You're doing great!  Thank you for sharing your journey with us.  This path will smooth out.  Keep going!  
    • catnapt
      good luck! vital wheat gluten made me violently ill. I will touch the stuff ever again.  
    • catnapt
      I wouldn't consider this lucky. I can NOT tolerate the symptoms. And I googled it and I was not even getting 10 grams of gluten per day and I was extremely ill. They'd have to put me in the hospital. I'm not kidding.   I will have my first appt with a GI dr on March 4th   I will not eat gluten again - at least not on purpose   they are going to have to come up with a test that doesn't require it. 
×
×
  • 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.