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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes


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About annielala

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  1. I am also diabetic so lots of the rice/potato/tapioca stuff is really bad for me. Defatted peanut flour has been a wonderful addition to my diet. Not only is it healthy but also very tasty. This one is sugar free, dairy free, and soy free as well. Here is a recipe for peanut flour pancakes that I developed. PEANUT FLOUR PANCAKES 1 cup defatted peanut flour 12%/light roast 1-2 T. sucralose 1/4 tsp. salt 1/2 tsp. baking soda 3/4 tsp. baking powder 1/4 tsp. xanthan gum 1 egg 3/4 c. almond milk 1 T. vegetable oil Combine dry ingredients in a bowl and make a well in the center. Add the beaten egg and almond milk and stir until completely combined. Let sit for a few minutes. Heat a non stick skillet or griddle brushed with oil on medium to medium/high heat. Add batter to make desired size of pancake. Add fruit to pancake at this point. Turn pancake after bubbles form on top. Make sure batter is cooked in the center. Serve with sugar free maple syrup. Optional: Add frozen berries like blueberries before you turn pancake. They will thaw while cooking. I get my peanut flour at Byrdmill.com. I prefer the 12%/light roast. Makes an amazing protein shake as well.
  2. What about hemp or almond milk?
  3. Sulfur Burps

    The first thing I would suspect is SOY. I had to elimate it completely from my diet. Caused sulfer burps, tummy cramps followed by the big D the next morning. Maybe you just had a large amount on those days or you're getting the same reaction from another food.
  4. On the shortbread, I use superfine rice flour(no grit). Just substitute a scant cup for one cup of wheat flour in your recipe and add some xanthum gum to the recipe. Check on the xanthum gum package to see how much to add. Here is the link to the superfine brown rice flour: http://authenticfoods.com/products/item/35...rown-Rice-Flour On the graham cracker crust what you have should work just fine. You can add a tablespoon or 2 to the crust if you want. You can also substitute either sunflower or pumpkin seeds ground in the food processor or coffee grinder. Maybe someone else can answer the phyllo dough question. Hope this helps. Here is a link to a pumpkin seed flour spice cookie recipe and there is a link to a good snickerdoodle recipe. http://www.dlife.com/diabetes-forum/viewto...10992cc85d1c7cf
  5. Has anyone tried garbanzo bean flour. I make chicken bits with it all the time as well as a coating for fish. Sooo Good. For the chicken bits I dredge in garbanzo bean flour first, then egg, than back in the bean flour. If you like a light coating just dredge in bean flour only. You can find it really cheap at the Indian food stores. They have lots of other bean products that are gluten free. Garbanzo beans are naturally low glycemic so they are an excellent choice for diabetics as well. I have also heard about some people being able to find BLACK BEAN SPAGHETTI where the only ingredient on the package is black beans. Has anyone else seen this? http://shop.oway.com.au/epages/oway.sf/en_...roducts/6229088
  6. I have been dairy free for about 4 years, gluten and soy free for 1 1/2 yrs, and have recently had to stop eating tree nuts. I am also type 2 diabetic so a lot of the gluten free rice products are off limits for me. One of the things that have helped me so much are seeds. I use pumpkin (pepitas), sunflower seeds, and flax seeds in baking. You can make your own pumpkin seed flour by putting raw pumpkin seeds (the green ones) in a coffee/spice grinder for a few seconds. I have also done this with raw sunflower seeds. It is easy to find flax meal. You can use these seed flours in any recipe that calls for a nut flour. They also have great nutritional value. I'm going to go to the health food store this week and see what else is available. Since I have not been able to use almond milk anymore I have replaced it with hemp milk. I buy the unsweetened one to use in place of milk in baking and I use trans fat free shortening in place of butter. I know you can buy peanut flour as well but I haven't tried it. I didn't think there was anyone else like me out there!