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

Sloppy Joes


debbie-doodles

Recommended Posts

debbie-doodles Contributor

I need a new sloppy joe recipe. I used to make them with tomato soup and salsa then topped with cheese on buns. Now what do I use instead of the soup? And what do you use instead of the bun? someone else suggested corn tortillas and I liked that idea, but wondered what everyone else did. Thanks!


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



Celiac.com Sponsor (A8-M):



hez Enthusiast

I use Manwhich in a can. Mostly because I was to lazy to ever make it from scratch. I usually use a gluten-free hamburger bun or I also like to put it over rice. Although now that I think about it I am not sure if Manwhich is gluten-free. A quick check in my gluten-free book did not help. It looks like I will be needing a new recipe!

Jnkmnky Collaborator

We use manwich as well. I put it on top of Kinnikinnick pizza crusts for my kids and they call them "sloppy pizzas". they like them a lot. :)

VydorScope Proficient

This is what I did in a pinch...

good ground beef ( I get Laura's 93% Lean but that might be local only)

Hienz Ketchup

chopped onions

Kogleman Smoke Flavor.

Then make like any other slopy joe.

For buns could use any combination of:

gluten-free Buns

gluten-free Bread

gluten-free Beagles

Rice

Nacho Chips

Salad Greens

Or anything you have laying around. I acutlly perfer to eat it without bread of any kind...

I also like to put cheese in mine, but thats just me. :)

Jnkmnky Collaborator

I should add that I DO add cheese just like a pizza. I make the manwich with chopped meat, put it on the kinnikinnick crust, sprinkle on Mozzerella and bake till golden.

mstrain Rookie
I should add that I DO add cheese just like a pizza.  I make the manwich with chopped meat, put it on the kinnikinnick crust, sprinkle on Mozzerella and bake till golden.

<{POST_SNAPBACK}>

ooooooo - that sounds yummy! :P Think I'll try that tomorrow!

Jnkmnky Collaborator
ooooooo - that sounds yummy! :P  Think I'll try that tomorrow!

<{POST_SNAPBACK}>

I know. It sounds gross, but it IS good. :)


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



Celiac.com Sponsor (A8-M):



grantschoep Contributor

Here's a great sloppy joe recipe. I think anyhow... my old roomates liked it too. Said it was the best they had ever eaten! But then I think they grew up with Manwich sloppy joes, which is mighty gross if if you ask me....

anyways

1 lb ground beef(I use 93 percent lean)

1.5 tsp lemon juice

2 tsp vinegar

1.5 T water

2/3 cup ketchup

1 T brown sugar

1 T dehyed onions

1 tsp dry mustard

1 tsp salt

1/8 tsp pepper

Add all ingredients to browned hambuger. Then let simmer for 15-20 minutes over low heat. Add a little more water while simmering if it gets really dry.

Note, I tried altering this recipe a few times, used a little bit of fresh onion or changed something else, and it never tastes as good. This one is dang good I think as is. Let me know if anyone tries it/likes it.

debbie-doodles Contributor

Okay, I'm a big dork, but where do you get dehydrated onions and dry mustard??

grantschoep Contributor
Okay, I'm a big dork, but where do you get dehydrated onions and dry mustard??

<{POST_SNAPBACK}>

Oh, dehyed onions, I'm calling them that back from my McD days. Usually in the store they list them as Minced Onions, they are in the spice area.

Dry Mustard, spice area too. I always get the Spice Islands brands.

The mustard and the minced onions are on the Durkee/Tone's/Spice Islands Gluten free list too. They emailed me a copy of it awhile back.

misskris Apprentice

I think I posted this somewhere else, but it's so yummy I'll post it here too! :P

For the meat (we use ground turkey), mix with Manwich (yep, it's gluten-free). Put this on top of corn tortillas with a sprinkle of cheese and the following salad mixture:

Shredded lettuce, chopped tomatoes, mayo or miracle whip, dash of salt and Mrs. Dash - Mix all this up so that it's creamy - think coleslaw-like.

I know this sounds a little strange, but it's amazing!!

(Now I'm craving this!!! :lol: )

Guest nini

I use Manwich, I did confirm gluten-free status... and I use Kinnikinick sandwich bread or Kinnikinick hamburger buns... we love it around here.

If you want to use Tomato soup and salsa, Amy's makes a creamy tomato soup that is gluten-free, and Pace Picante Sauce, or Green Mountain Gringo Salsa are the best gluten-free salsas...

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. - trents replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      High TTG-IgG and Normal TTG-IgA

    2. - SamAlvi replied to SamAlvi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      High TTG-IgG and Normal TTG-IgA

    3. - Jsingh replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Son's legs shaking

    4. - lizzie42 posted a topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Son's legs shaking

    5. - trents replied to Paulaannefthimiou's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Bob red mill gluten free oats

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

    • Total Members
      132,868
    • Most Online (within 30 mins)
      7,748

    LMGarrison
    Newest Member
    LMGarrison
    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
      Currently, there are no tests for NCGS. Celiac disease must first be ruled out and we do have testing for celiac disease. There are two primary test modalities for diagnosing celiac disease. One involves checking for antibodies in the blood. For the person with celiac disease, when gluten is ingested, it produces an autoimmune response in the lining of the small bowel which generates specific kinds of antibodies. Some people are IGA deficient and such that the IGA antibody tests done for celiac disease will have skewed results and cannot be trusted. In that case, there are IGG tests that can be ordered though, they aren't quite as specific for celiac disease as the IGA tests. But the possibility of IGA deficiency is why a "total IGA" test should always be ordered along with the TTG-IGA. The other modality is an endoscopy (scoping of the upper GI track) with a biopsy of the small bowel lining. The aforementioned autoimmune response produces inflammation in the small bowel lining which, over time, damages the structure of the lining. The biopsy is sent to a lab and microscopically analyzed for signs of this damage. If the damage is severe enough, it can often be spotted during the scoping itself. The endoscopy/biopsy is used as confirmation when the antibody results are positive, since there is a small chance that elevated antibody test scores can be caused by things other than celiac disease, particularly when the antibody test numbers are not particularly high. If the antibody test numbers are 10x normal or higher, physicians will sometimes declare an official diagnosis of celiac disease without an endoscopy/biopsy, particularly in the U.K. Some practitioners use stool tests to detect celiac disease but this modality is not widely recognized in the medical community as valid. Both celiac testing modalities outlined above require that you have been consuming generous amounts of gluten for weeks/months ahead of time. Many people make the mistake of experimenting with the gluten free diet or even reducing their gluten intake prior to testing. By doing so, they invalidate the testing because antibodies stop being produced, disappear from the blood and the lining of the small bowel begins to heal. So, then they are stuck in no man's land, wondering if they have celiac disease or NCGS. To resume gluten consumption, i.e., to undertake a "gluten challenge" is out of the question because their reaction to gluten is so strong that it would endanger their health. The lining of the small bowel is the place where all of the nutrition in the food we consume is absorbed. This lining is made up of billions of microscopically tiny fingerlike projections that create a tremendous nutrient absorption surface area. The inflammation caused by celiac disease wears down these fingers and greatly reduces the surface area needed for nutrient absorption. Thus, people with celiac disease often develop iron deficiency anemia and a host of other vitamin and mineral deficiencies. It is likely that many more people who have issues with gluten suffer from NCGS than from celiac disease. We actually know much more about the mechanism of celiac disease than we do about NCGS but some experts believe NCGS can transition into celiac disease.
    • SamAlvi
      Thank you for the clarification and for taking the time to explain the terminology so clearly. I really appreciate your insight, especially the distinction between celiac disease and NCGS and how anemia can point more toward celiac. This was very helpful for me.
    • Jsingh
      Hi,  My 7 year daughter has complained of this in the past, which I thought were part of her glutening symptom, but more recently I have come to figure out it's part of her histamine overload symptom. This one symptom was part of her broader profile, which included irritability, extreme hunger, confusion, post-nasal drip. You might want to look up "histamine intolerance". I wish I had known of this at the time of her diagnosis, life would have been much easier.  I hope you are able to figure out. 
    • lizzie42
      My 5yo was diagnosed with celiac last year by being tested after his sister was diagnosed. We are very strict on the gluten-free diet, but unsure what his reactions are as he was diagnosed without many symptoms other than low ferritin.  He had a school party where his teacher made gluten-free gingerbread men. I almost said no because she made it in her kitchen but I thought it would be ok.  Next day and for a few after his behavior is awful. Hitting, rude, disrespectful. Mainly he kept saying his legs were shaking. Is this a gluten exposure symptom that anyone else gets? Also the bad behavior? 
    • trents
      Not necessarily. The "Gluten Free" label means not more than 20ppm of gluten in the product which is often not enough for super sensitive celiacs. You would need to be looking for "Certified Gluten Free" (GFCO endorsed) which means no more than 10ppm of gluten. Having said that, "Gluten Free" doesn't mean that there will necessarily be more gluten than "Certified Gluten" in any given batch run. It just means there could be. 
×
×
  • 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.