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Topic: Celiac disease I need some serious help.. please..judge me, I don’t care…obviously, as what I’m about to say 😞 Last year 5/2022, I was diagnosed with celiac with blood test and biopsy. since then, I developed severe depression with my life and with celiac always in the back of my mind and thus Been cheating on diet and living a “yolo” lifestyle and continue to eat gluten.. well in December, I had a follow up and confessed to my doctor that I haven’t gone gluten-free, he wanted to see where my antibodies are and they came back low..he wanted to see me in 3 months and I just saw him on Monday and lied and said I’m eating more at home to avoid cross contamination but then broke down in tears because this is more psychological hell for me and he was sweet but I’ve messaged him so many times throughout the year on the portal about “could it be this instead?” Im so afraid he is going to “fire me” as a patient.. he said don’t apologize for anything. he tested my antibodies again..and they are even lower! I’m soo confused, I’m in such denial..I swear, if someone told me I had cancer, I wouldn’t believe them 😓 I was scoped 8 years ago by another doctor within the same company and my bloodwork was off the charts high but my scope came back negative. How can I accept that I have it? this is seriously a huge problem and it’s beginning to drive me to insanity.. I have two children and I just don’t care anymore about myself and just in “survival mode.” Why are my antibodies going down even if I haven’t followed a gluten-free diet?
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Celiac.com 03/16/2023 - We get a lot of questions from celiac community members wondering if certain brands and products are gluten-free. One question we see a lot is about fruit cups. Specifically, are Dole Fruit cups gluten-free and safe for people with celiac disease? First, it's important to understand that Dole brand fruit cups are a trademarked brand of the fruit cups, and are actually called Dole Fruit Bowls. Many other companies and brands sell various types of fruit cups. Generally, fruit cups are going to be made without gluten ingredients, and will be naturally gluten-free, even if they are not specifically labeled that way. Dole Fruit Bowls brand fruit cups are labeled "Naturally Gluten-Free," and are made without gluten ingredients, and contain no wheat or gluten allergens. Specifically, the Dole website says their Fruit Bowls are: Naturally Gluten Free "The Naturally Gluten Free claim attribute includes all products making a claim of being free from gluten naturally on their package." Others brands are also likely to be similarly gluten-free, but read labels and choose carefully. Dole Fruit Bowls and other brands of fruit cups without listed wheat or gluten as allergens are generally regarded as gluten-free and safe for people with celiac disease. This applies to Dole Fruit Bowls 100% Juice; Fruit Bowls Gel; Fruit Bowls No Sugar Added; and Fruit Parfaits, including: Cherry Mixed Fruit Diced Pears Mandarin Orange Mandarins Mango Mixed Fruit Peaches Pineapple
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Celiac.com 01/25/2023 - Studies that have tried to measure the effects of a gluten-free diet on the clinical, biochemical and psychological condition of youths with both type 1 diabetes and celiac disease have delivered mixed results. A team of researchers recently set out to evaluate the impact of gluten-free diet on growth, metabolic control and quality of life in children and adolescents with type 1 diabetes and celiac disease. The research team included Enza Mozzillo, Roberto Franceschi, Francesca Di Candia, Francesco Maria Rosanio, Letizia Leonardi, Ludovica Fedi, Valentina Rosà, Vittoria Cauvin, Adriana Franzese, and M. Loredana Marcovecchio. They are variously affiliated with theDepartment of Translational Medical Science, Section of Pediatrics, Regional Center of Pediatric Diabetes, Federico II University of Naples, Naples, Italy; the Department of Pediatrics, S. Chiara Hospital in Trento, Italy; the Pediatric Diabetology Unit, Pediatric Department, S. Chiara General Hospital inTrento, Italy; and the Department of Paediatrics, University of Cambridge and Cambridge University Hospitals NHS Foundation Trust, Cambridge, UK. The team first performed a systematic search of studies published in the last 15 years. They used PICOS framework to inform the selection process, and assessed evidence using the GRADE system. Their systematic review included only studies of moderate-high evidence quality level and reporting data on objectively assessed adherence to a gluten-free diet. Their findings highlight pre-adult adherence to a gluten-free diet in youth with type 1 diabetes and celiac disease leads to regular growth, stable BMI, without any negative effect on HbA1c and insulin requirements. Their main finding was that patients who followed a gluten-free diet experienced regular growth without any adverse increase in BMI. Moreover, the gluten-free diet does not negatively affect HbA1c and insulin, but is associated with higher post-meal glucose levels. Evidence from several studies indicate that a gluten-free diet is associated with better lipid profile and major quality of life and the psychological condition of juveniles with both type 1 diabetes and celiac disease. This study offers strong evidence that a gluten-free diet offers major benefits to juveniles with both type 1 diabetes and celiac disease. Read more at Diabetes Research and Clinical Practice.
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Celiac.com 10/19/2022 - We get a lot of questions from celiac community members wondering if certain brands and products are gluten-free. One question we see a lot is about Whole Foods products. We've done various articles on top brands of gluten-free products at Whole Foods, including gluten-free pie crusts, cupcakes, and desserts. Still, the questions keep coming. Lately, we've seen a lot of questions about frozen vegetables. Specifically, which frozen vegetables at Whole Foods are gluten-free? Here's the lowdown. Because all vegetables are gluten-free, and because vegetables usually remain gluten-free through processing, freezing and packaging, it's likely that most frozen vegetables are naturally gluten-free, with or without declaring that fact. As with many foods that are naturally gluten-free, it is not unusual for companies to simply not label those products gluten-free, even though they very likely contain no gluten. A quick search on the Whole Foods website shows the following frozen vegetables, though selection and availability may vary by region and store. As with all foods, read labels and avoid gluten ingredients. Naturally Gluten-Free Frozen Vegetables at Whole Foods Market (But Not Labelled Gluten-Free): 365 by Whole Foods Market Fries Mixed Root Veggies Frozen Broccoli Florets Frozen Brussels Sprouts - Petite, Frozen Butternut Squash Frozen California-style Vegetable Protein Blend Frozen Caribbean Style Vegetable Protein Blend Frozen Crinkle Cut French Fries (No Added Salt) Frozen European Greens Vegetable Blend Frozen Frozen Spinach Cut Frozen Green Peas Frozen Organic Broccoli Florets, Frozen Organic Cauliflower Florets, Frozen Organic Chopped Kale Frozen Organic Chopped Spinach Frozen Organic Chopped Spinach Frozen Organic Crinkle Cut Fries Frozen Organic Cut Green Beans Frozen Organic Frozen Three Pepper Blend Frozen Organic Hearty Blend Frozen Organic Mini Corn On The Cob, 6 ears Frozen Organic Mixed Mushrooms Frozen Organic Mixed Mushrooms Frozen Organic Riced Cauliflower Frozen Organic Shiitake Mushrooms Frozen Organic Stir-Fry Blend Frozen Organic Sweet Green Peas Frozen Organic Tater Puffs Frozen Organic Vegetables Haricots Verts (Extra-fine Green Beans) Frozen Organic Vegetables, Baby Lima Beans - No Salt Added Frozen Organic Vegetables, Butternut Squash Frozen Organic Vegetables, California-Style Blend (Broccoli, Cauliflower, Carrots) Frozen Organic Vegetables, Fire-Roasted Corn Frozen Organic Vegetables, French-Style Green Beans Frozen Organic Vegetables, Green Peas - No Salt Added Frozen Organic Vegetables, Mixed - No Salt Added Frozen Organic Vegetables, Mixed Mushrooms Frozen Organic Vegetables, Mixed Mushrooms Frozen Organic Vegetables, Peas & Carrots Frozen Organic Vegetables, Petite Green Peas - No Salt Added Frozen Organic Vegetables, Sweet White Corn - No Salt Added Frozen Organic Vegetables, Sweet Yellow Corn - No Salt Added Frozen Organic Vegetables, Zucchini Spirals Frozen Organic Whole Leaf Spinach, Frozen Potato Poppers Frozen Provencal Vegetable Blend Frozen Riced Cauliflower - Pilaf Style Frozen Riced Cauliflower - Stir Fry Style Frozen Riced Cauliflower Blend Frozen Roasted & Ready Baby Golden Potatoes, Frozen Roasted & Ready Baby Heirloom Potatoes, Frozen Roasted & Ready Baby Sunrise Potatoes, Frozen Romanesco Cauliflower Vegetable Blend Frozen Shelled Edamame Frozen Shredded Hash Browns (No Added Salt) Frozen Straight Cut Fries Frozen Sweet Potatoes Frozen Sweet Potato Fries With Sea Salt Frozen Vegetables, Artichoke Hearts Frozen Vegetables, Asparagus Spears Frozen Vegetables, Chopped Spinach Frozen Vegetables, Cut Green Beans Frozen Vegetables, Green Peas - No Salt Added Frozen Vegetables, Green Peas - No Salt Added Frozen Vegetables, Mixed - No Salt Added Frozen Whole Kernel Corn Frozen Sesame Citrus Riced Cauliflower
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Is Sriracha Rooster Sauce Gluten-Free?
Jefferson Adams posted an article in Gluten-Free Foods & Beverages
Celiac.com 05/03/2022 - We get more than a few questions about food items and condiments. Lately, we've seen some questions about sriracha. Specifically, is Sriracha Rooster Sauce gluten-free, and safe for people with celiac disease? The answer is that Sriracha Rooster Sauce, while not labeled gluten-free, is naturally gluten-free, and regarded as safe for people with celiac disease. Moreover, most other brands of sriracha sauce are naturally gluten-free, but be sure to always read the ingredient label and look for any allergen warnings. Other brands, you say? Yes, that's because the Rooster is just the original. Generically, sriracha is typically a spicy sauce made from chiles and balanced with sugar, garlic, vinegar, and other spices. As this sauce gained popularity, many different companies have made their own versions of sriracha, including Tabasco, and Lee Kum Kee. When most Americans think of sriracha, they think of Rooster brand sriracha, that comes in the familiar green-tipped plastic bottle with a rooster logo. This is the original Sriracha sauce, and was created by Huy Fong Foods. This bottler is now so so recognizable that sriracha is also sometimes just called “rooster sauce,” hence the question. Huy Fong Huy Fong Sriracha Rooster Sauce is made without gluten ingredients in a dedicated factory, and is considered gluten-free and safe for people with celiac disease. Ingredients include: Chili, Sugar, Salt, Garlic, Distilled vinegar, Potassium sorbate, Sodium bisulfite as preservatives, and Xanthan gum. Lee Kum Kee Lee Kum Kee Sriracha Sauce is labeled gluten-free, and vegan. Tabasco Tabasco Premium Sriracha Sauce is certified gluten-free, kosher, halal, preservative free, non-GMI, and kosher. Do you have a favorite brand of sriracha that we've missed? Share it in the comments below.-
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Hello people , My self Michael Danny Fernando, I Own a Gluten-Free cookies manufacturing company. i just need a small suggestion from you guys. I am in the idea of creating an innovative gluten-free product which is ( a waffle battered cookies with plenty of flavors ) named wookies. with the same variety of waffles coating at the top. what do you guys think? instead of eating the same old shortcrust dough cookies what about new innovative cookies ...And also the gluten-free Rum Balls. these rum balls will be wrapped like a Ferrero Rocher chocolate in a 3x3 box with different kinds of flavors loaded with Red wine or Whiskey or Rum (as the name says )or even orange juice,and also mixed variety.. with all ur blessings everyone. I am so humbled and glad to share my upcoming project. kind regards , Danny Fernando, Entrepreneur.
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Celiac.com Article:Is White Claw Gluten-Free?
Scott Adams posted a topic in Publications & Publicity
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Celiac.com 07/15/2021 - We get a lot of questions from celiac community members wondering if certain products are gluten-free. One question we see a lot is about alcoholic seltzer, specifically, White Claw. White Claw is an alcoholic seltzer, and most alcoholic seltzers in the US are made by fermenting cane sugar, although sometimes malted barley is used. To make sure you get a gluten-free alcoholic seltzer, it's important to read labels. We recently did an article listing a number of top brands of gluten-free alcoholic seltzers, but the questions just keep coming, especially questions about certain top brands, even brands included on our list. We've already done a separate article on Bud Light Seltzer, which is gluten-free and safe for people with celiac disease. Most recently, we've gotten a number of questions about White Claw. So, in the interest of informing those folks, here it is. Is White Claw gluten-free and safe for people with celiac disease? If made in the USA, then Yes, White Claw gluten-free and safe for people with celiac disease. According to the White Claw website, "White Claw Hard Seltzer is made with naturally gluten-free ingredients." We've heard that in Canada malted barley can be used, so beware of Canadian made White Claw. Gluten-Free White Claw flavors include: Black Cherry Mango Natural Lime Ruby Grapefruit Raspberry Watermelon Lemon Tangerine Pineapple Clementine
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I love coconut sugar I had used it in a banana bread recipe and it was delicious. Easy Vegan Gluten Free Banana Bread Ingredients 3 bananas 1 flax egg (1 tablespoon flaxseed with 3 tablespoons water)- mix together and then put mixture in the fridge for 15 minutes. 1/4 cup coconut milk full fat 1/4 cup peanut butter 2 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1/3 cup coconut sugar 1 1/2 cup Oat flour or all purpose gluten free flour 2 teaspoons vanilla 1 Tablespoon Apple cider vinegar Prepare your flax egg by mixing 1 tbsp of flaxseed meal with 3 tbsp of water and let it sit for 10 minutes. Pre-heat the oven to 350F. Line a 8×4 inch loaf pan. Mash the bananas with a potato masher or back of s fork. I personally like a few small chunks of bananas throughout the bread, but mash at least until you can stir it around. Add in all the wet ingredients + the optional cinnamon: coconut sugar, coconut milk, peanut butter, apple cider vinegar & cinnamon. Mix until everything is well combined. Then sift in the dry ingredients: baking soda, baking powder and gluten free flour. Using a spatula, mix the batter until combined. Pour the batter into the lined loaf pan and bake in the oven for 30 minutes. Get some aluminum foil ready! Take it out of the oven after 30 minutes, and it should be nice a golden… BUT WAIT. Grab your foil, cover it and bake for another 25-30 minutes. This ensures it’s baked all the way through but doesn’t burn the top. Mine took a total of 60 minutes but check using doneness at the 50-minute mark. Inset a skewer stick all the way down and if it comes out clean, take it out of the oven! Let it sit on a cooling rack in the loaf pan for 15 minutes. Carefully remove from the loaf pan onto the wire rack and allow it to COMPLETELY cool. WARNING: If you slice it while it’s still hot, it’ll be a hot gummy mess. Brush it with some maple syrup for the beautiful sheen. Once it is cooled, slice and enjoy!
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My kid and I baked this cake this afternoon. I last made it years ago, long before my celiac disease diagnosis using regular wheat flour. I used Bob’s Red Mill Flour Blend and substituted potato starch for corn starch. The flour blend does contain Xanthan gum, so I will see if Xanthan Gum is still an issue for me as it has been years that I have avoided it. The cake was delicious with a cup of coffee. Looking forward to the next slice, this time with vanilla ice cream. Blowing my diet big time in an effort to teach my kid to bake gluten free, of course!
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I started eating gluten free bread 2 months ago and have developed rectal pain. No blood or hemroids present. Does this sound like a normal side effect?
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Hi, I recently bought a fruity pebbles cereal to my 11 y/o daughter, who is celiac, and I was a little worried about it having any cross contamination as it's not a certified gluten free product. Nevertheless, I decided to let her have some (since non of the ingredients listed contain gluten) and waited for her body to respond. She usually gets a headace and starts getting nauseous if she accidentally eats someting with gluten (which is what always happened before we knew she was celiac). So she ate her bowl of fruity pebbles and after a few minutes, she was fine, no discomfort at all. She was very happy she actually could have it since she really likes it. She continued eating it either as a snack or as breakfast during the same week we bought it, but it wasn't until the fourth day after having it as a snack when she started having a headache. The headache got stronger each hour. It lasted the whole afternoon and stayed through the night. I gave her ibuprofen to help ease the pain, but nothing. She couldn't sleep, and then at around 3:30 am, she started getting nauseous and started to vomit the fruity pebbles. The headache started getting better and she finally could fall asleep almost at 5am. I read in a celiac specialized website that some food colorings, depending on where they are made, can contain gluten ingredients. Maybe that is what makes fruity pebbles unsafe for celiacs. I know parents should be aware of the risk of cross contamination and not trust the plain gluten free labels if the product is not Certified gluten-free, but these products should not be labeled as gluten free or listed in gluten free foods lists anywhere, especially when it is not for certain the amount of gluten it may be contaminated with, or cross-contaminated with. I hope this message can help anyone who may not know much about how even a small amount of gluten can, and will, affect a person with celiac desease, not because of the vomit or the headache, but in the long run as consuming gluten can cause a person with celiac disease to develop other health issues including developing another auto immune disease such as Lupus or MS (multiple sclerosis). Be careful, don't trust companies' misleading labels!
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Been working on this for the past 4 days and got it about perfect. 120g (1 cup) Almond Flour 100g (1/2 cup) Swerve Granular (Erythritiol) 2tbsp Flax Meal 2 tsp Baking Powder 2 tsp Cinnamon Powder 1tsp Ginger Powder 1/4 tsp Nutmeg Powder 1/4 tsp Salt 60g (1/2 cup) Chopped Walnuts 1/2 Cup Melted Nutivia Butter Flavored Coconut Oil 3 Eggs Whisked ROOM TEMP 56g (1/4 cup) Cream Cheese (Kite Hill Almond Base, or Miyoko Cream Cheese work to keep it dairy Free) 2 tsp Vanilla Extract 24 Drops Carrot Cake Extract from oooflavors (optional) 150g Grated Carrots (I use a zester and make it really fine) 1 tbsp apple cider vinegar, 1. Preheat Oven to 350F and fill a cupcake pan with liners 2. In a large bowl mix the almond flour, erythritiol, flax meal, baking powder, cinnamon, ginger, nutmeg, and salt, then add in the chopped walnuts and mix. 3. Now add the melted coconut oil and form a crumble and set aside 4. In a large measuring cup cream together the eggs, cream cheese, and extracts, then stir in the apple cider vinegar and grated carrots til evenly combined 5. Now pour the wet into the dry and mix completely, and portion into the cupcake pan. 6. Bake for 30 mins, and enjoy. These
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Bit of a modified recipe to be Keto and Paleo This is going to be a 1-2 times a year special for me. 8x8 Baking Pan 1 Can of Palmini Lasagna 2 large Eggs 1.5 Containers (12oz) Kite Hill Ricotta 1 lb of Ground Beef 2 Cups of Marinara Sauce (Thrive Market Makes a Keto and FODMAP version, I made my own this time) 1 tbsp Onion Powder 1 tsp of Garlic Powder 2 tbsp of Parsley 1 tbsp of Basil 1 tbsp of Oregano 1/8th tsp of nutmeg Salt and Pepper 4-6 oz Miyoko Mozz, Sliced into thin pieces for topping 1/4 Cup Parma! Garlicy Green 1. Preheat Oven to 400 degrees. 2. Brown ground beef, with onion powder, garlic powder, salt and pepper, in a large skillet over medium heat. 3. Reduce heat and add half of the parsley with the basil, oregano and marinara sauce to the skillet. Mix well and let the meat sauce simmer while stirring occasionally. 4. In a large mixing bowl, mix ricotta cheese and the rest of the parsley with nutmeg and the eggs. 5. Take Palmini Lasagna Sheets and drain the water before rinsing thoroughly. 6. In a lightly greased pan, layer the Palmini Lasagna Sheets. Then add an even layer of the meat sauce, followed by the ricotta cheese mixture, repeat the process. 7. Top with a final layer of ricotta cheese, mozzarella in thin slices, and sprinkle the top with Parma! Garlicy Green 8. Bake in Oven at 400 degrees for 25-30 minutes. Then Broil for 5mins til top is lightly browned NOTES Palmini Pasta is best ordered on Amazon https://www.amazon.com/Palmini-Carb-Lasagna-Carbs-Shark/dp/B07VDGTQZX/ The herbs here are Fresh if using Dried try 1tsp for each 1tbsp measure. The Cheeses can be found or ordered through your local Whole Foods, You can also just use real dairy if your not allergic and intolerant like me. I did have some leftover ricotta so you might be by with 1 container. I just dolloped the extra on each slice.
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So wanting a thicker sturdier crust and on a pizza craze I found, disliked and modified a recipe for making a low carb crust out of shredded chicken. One thing I like about these crust is they are sturdy enough to make in batches and freeze/fridge between layers of parchment paper for later unlike others I have tried. Then just top and heat up later. Makes 2x 8" Personal Crust 6oz Cooked Chicken chopped and shredded(note if using canned weigh it after draining IE a 10oz can will have 5oz of actual chicken) 2 Tbsp Mayo 2 eggs beaten 1 tsp Italian seasoning 10 Drops oooflavors Pizza Drops (optional) 1 cup (56g/2oz) Ground Pork Rinds or Pork Panko, finely crushed 3 oz mozzarella cheese (I used Miyoko Vegan Mozz) Toppings if fixing now 1. Preheat the oven to 400F with a baking sheet or pizza pan INSIDE 2. Line out some parchment paper on your counter to fix the crust on 3. Mix your chicken, mayo, Eggs, and Seasoning and drops combining well 4. Put your cheese in a measuring cup and microwave 30 sec to melt and stir well, add this to the mixture along with the pork panko and combine well Transfer to fridge for 20-30 mins set up 5. Pull out and divide in two, Flatten out by hand forming into 2 8" Circular crust, I find about a 1/4" thick is perfect. Lift carefully and place parchment paper on hot baking sheets in oven and bake 14-18mins til lightly browned. You can either let cool before storing in the freezer between layers or you can go ahead and add your toppings and broil/bake at 400F for another 5 mins to melt the toppings.
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Flourless and Paleo Fat Head Pizza
Ennis-TX posted a blog entry in Gluten Free and Specialty Diet Recipes
So I took the original idea of the fat head pizza (will include original recipe at bottom), I replaced the cheese with Miyoko's Vegan versions to make it dairy free, then used what I learned earlier and replaced the flour with Pork Panko from BaconsHeir to make this. Heck you can go carnivore with it and just sub the pork panko as I use the same grams of cheese vs Vegan Cheese. OH if you want double the recipe and use the extra dough to make it a deep dish then have some extras for other fun projects or to use it in a bigger pan. This makes one medium 8" crust 170g Mozzarella (I used Miyoko's Vegan Mozz) 28g (2tbsp) Cream Cheese (I used Miyoko Vegan Cream Cheese) 42g (3/4 cup) BaconsHeir Pork Panko 1/4 tsp Garlic Powder Pinch of salt 20 oooflavors Pizza Drops (Optional) 1 Large Egg Whisked Choice of sauce and toppings 1. Preheat Oven to 425F, Grease a Pizza Pan or a 8" pie pan 2. In a bowl mix pork panko, garlic, and salt set aside 3. In a measuring cup put your mozz and cream cheese, microwave 1 min, stir then microwave 30 sec and mix well. 4. Mix your Melted cheese into your panko mix, add in your flavor drops and whisked egg and form into a dough (NOTE if your going to roll it out and put on a pizza pan fridge for 10mins to set up before rolling out between 2 sheets of parchment paper) 5. Press dough into Pie Pan in the shape of your crust with a slight ridge around the outside, now use a fork to poke holes through the dough to help in even cooking. 6. Bake 20-25mins til browned then remove, add toppings and bake or broil another 5-10mins to melt toppings. 7. Let cool a bit before removing or serving For my toppings in the picture I put my own sauce, bits of Miyoko Mozz, Kite Hill Ricotta, Turkey Bacon Crumbles, and Parma Vegan Parmesan. Pork Panko https://baconsheir.com/collections https://www.amazon.com/stores/node/8402394011?_encoding=UTF8&field-lbr_brands_browse-bin=Bacon's Heir&ref_=bl_dp_s_web_8402394011 ORIGINAL RECIPE 170g Mozzarella 28g (2tbsp) Cream Cheese 85g (3/4 Cup) Almond Flour (or 28g (4tbsp) Coconut Flour) Pinch of Salt 1/2 tsp rosemary/garlic Choice of toppings 1. Preheat Oven to 425F with a baking sheet or pizza stone in it 2. In a Large bowl mix the flours, salt, and seasonings. 3. Put the mozzarella and cream cheese in a measuring cup and microwave for 1min, stir then stir and microwave another 30 sec 4. Mix the melted cheese mixture into the flour mixture til well combined, add in the egg and combine well 5. Place your dough between 2 sheets of parchment paper and roll into a circular pizza shape. Remove the top parchment paper (if it becomes difficult to work with pop back in the microwave for 10-20 sec to soften but not too long or you will cook the egg) 6. Make holes using a fork to ensure it will cook evenly and place slice the parchment paper with pizza base onto the baking tray/pizza stone in the oven and bake 12-15mins til brown 7. For a crispy crust, flip over once the top has browned 8. Once cooked, remove from oven and add the other toppings you like, Make sure any meat is already cooked, put back in oven for 5mins til heat up and melt cheese.-
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Chicken and Rice Soup with Cauliflower Rice
Ennis-TX posted a blog entry in Gluten Free and Specialty Diet Recipes
3lbs Chicken Breast (about 4 breast), Cut up into 1" cubes 2-3tbsp Avocado Oil 3-4 Stalks Celery 3-4 Garlic Cloves, Minced 1 Medium Onion, Chopped up fine 2 tsp Ground Sage 7 Cups Chicken Broth 12oz (3 Cups) Riced Cauliflower (I defrosted some premade frozen) Salt and Pepper to taste 1. Heat up oil in a large soup pot on medium Heat 2. Add Celery, Garlic, Onions, and bit of salt Saute til onions are clearish and start to caramelize 8-10min 3. De glaze the pan at first with 1 cup of broth and use your spoon or a spatula to scrape the bottom dissolving all that goodness into the broth. 4. Add in the rest of the stock, sage, and chicken, bring to a boil then reduce to simmer for 15mins 5. Add in the riced cauliflower and bring back to a boil, reduce to simmer again for about 5 mins till the cauliflower is cooked. Then salt and pepper to taste and serve. I served to my guest with Califlour foods Crackers made from their Plant Based Italian Crust, The Jalapeno crust works too making some nice spicy crackers.-
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Flourless Paleo Cinnamon Rolls
Ennis-TX posted a blog entry in Gluten Free and Specialty Diet Recipes
Ok this recipe is mad scientist level out there, forced by medical issues into a corner, unable to eat almond or coconut flour right now, allergic to dairy with Celiac disease and unable to eat carbs....but craving cinnamon rolls. This took my creativity to a new level and it was godly good and the secret ingredient will blow your mind, Pork Panko. DO NOTE you can probably use real dairy cheese, and butter in this recipe and do a full on Carnivore Keto Cinnamon Roll 1 1/2 cup (84g) Baconsheir Pork Panko 1/4 Cup (50g) Swerve Granular 2 tbsp Baking Powder 250g Miyoko Vegan Mozz (1 full 8oz brick and a bit more) 55g Miyoko Vegan Cream Cheese 3 Large Eggs Beaten 2 tbsp melted Nutiva Coconut Oil 1/2 tsp Vanilla Extract 25 Drops oooflavors Cinnamon Roll (Optional) Filling 1/2cup (100g) Brown Swerve 1 tbsp Cinnamon 6 Tbsp Nutiva Butter Flavored coconut oil melted 1-2tbsp HOT water Icing 84g Miyoko Vegan Cream Cheese 1/4cup (50g) Swerve Confectioners 2 Tbsp Nutiva Butter Flavored coconut oil 1-2 Tbsp HOT water til desired consistency. 1. Preheat Oven to 400F and grease you baking dish (I used a large round glass pie dish) 2. Mix Pork Panko, Sweetener, and baking powder in a large mixing bowl 3. In a glass measuring cup put the Vegan Mozz and cream cheese, microwave on high 1 min, stir, microwave another min and stir again set aside 4. After it is cool cool enough to touch and not cook your eggs (1-5mins to cool) transfer the melted cheese mixture to the large bowl, with the melted Nutiva coconut oil, drops, and extract, and mix with a electric mixer on low til it starts to crumb and add in the beaten eggs. Continue to mix til well combined, it should be very wet, transfer bowl to refrigerator for 10-15 mins to set up. 6. Prepare your filling now mixing the Brown Swerve with the Oil, Cinnamon, and Hot water to make a spreadable cinnamon filling. 7. Lay out a large sheet of parchment paper (large enough to fold over in have and still have 18"), remove your dough from the fridge and scrape out onto the parchment paper, fold over and use a rolling pin to work it out into a 12x10"-12x12" square about 1/4" thick. Now coat this surface with the cinnamon filling. 8. Start by lifting one edge of the parchment paper, and rolling a one side of the dough over and slowly work it up rolling the dough onto itself forming a 12" long rolled log, (if the dough is not firm enough to cut transfer to the fridge for 5-10min), now using a sharp knife cut 1" rolls off placing them in your baking dish. 9. Bake for 20-25 mins til it starts to brown on top, remove and let cool 10 mins. 10. Mix up your icing while it is cooking and you can apply it as they cool. Serve directly from the dish, do not they fall apart easy at first til they have cooled down. NOTE ingredients bought through the Thrive link get you an extra 25% off, great for gluten-free shopping. Thrive Market http://thrv.me/gf25 https://thrivemarket.com/p/nutiva-organic-buttery-refined-c… https://thrivemarket.com/p/swerve-confectioners-sugar-repla… https://thrivemarket.com/p/swerve-granular-sugar-replacement PORK PANKO https://baconsheir.com/collections https://www.amazon.com/stores/node/8402394011?_encoding=UTF8&field-lbr_brands_browse-bin=Bacon's Heir&ref_=bl_dp_s_web_8402394011-
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So needing to find a keto brownie that would be easy to digest I found a recipe and modified it to fit my needs. These are best served hot so leftovers are best heated before serving. By the way if you have a icing or some chocolate syrup I would suggest serving it drizzles over these it adds a wonderful touch. 6oz Sugar Free Baking Chips (Pascha is what I used) 1/4 Cup + 2 tbsp (84g) Nutiva Butter Flavored Coconut oil 1 1/4 Cup (250g) Swerve Divided 4 Room Temp Eggs 1/2 Cup (50g) Hershey Cocoa 1 tsp Vanilla Extract 1/2 tsp salt 1-2 Tsp Cinnamon (Optional) 1. Preheat oven to 350F and grease a 8x8 pan 2. In a glass container put the chips and melted coconut oil, I used a microwave at 50% power 1 min intervals stirring between til it melted together after 2 runs. Next add 1/2 Cup (100g) of swerve and stir in running once more at 50% power for 1 min and stir til dissolved Set aside to cool. 3. Take 2 large bowls, Separate the egg whites from the yolks putting the whites in one bowl the yolks in the other. Using a electric mixer on high beat the egg whites til stiff peaks form. Then mix in 1/4cup (50g) Swerve and beat on low til glossy. 4. Rinse off the beaters now take the bowl of yolks, and add remaining 1/2 Cup (100g) Serve and mix on high. Now add in the chocolate mixture, cocoa, vanilla extract, cinnamon, and salt mixing on high speed. This will be a bit clumpy. 5. In small batches fold in the egg white mixture using a spatula until thoroughly combined, and transfer to the baking dish. 6. Bake about 35mins and remove to cool before slicing. NOTE ingredients bought through the Thrive link get you an extra 25% off, great for gluten-free shopping. Thrive Market http://thrv.me/gf25 https://thrivemarket.com/p/pascha-organic-100-cacao-unsweetened-dark-chocolate-chips https://thrivemarket.com/p/nutiva-organic-buttery-refined-coconut-oil https://thrivemarket.com/p/swerve-granular-sugar-replacement
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So going over some classics I have not had in years and sticking with a keto/Plaleo diet I decided I missed fish sticks. Found a few recipes and modified them and gave myself options. For the pork rinds I suggest either BaconHeir Pork Panko and season to taste to choose your favorite seasoned ones and pulse in a food processor for panko. I personally tried with Epic for more crunch, and 4505 is smoother better tasting. Alternatively you can use NutCrumbs or seasoned almond meal. 3-3.5oz Pork Panko (grind pork rinds in a food processor) 1lb Cod Fillet cut into "Fish Stick" shaped strips 1/4 Cup Coconut Flour 1/2 tsp Salt 2tsp Black Pepper 3 Large Egg 3 tsp Water 1. Preheat oven to 400F and prepare a rimmed baking sheet slightly greased 2. In a small bowl mix the coconut flour, salt, pepper 3. Place the ground pork rinds (season to taste if you wish or use preseasoned), in bag 4. In a bowl whisk the Eggs and water, one by one take the pieces of fish, roll lightly in the flour mixture , dip in the egg mixture, put in the bag and give a shake then place on the greased baking sheet 5. Bake 20-25 mins til lightly golden and then remove and serve immediately. (I do some extra for crispiness) Bonus, if you have extra breading, flour mix, and eggs, combine and maybe a bit more egg and make hush puppies. I loved these with some Primal Kitchen Ketchup
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So each place has it's own secret sauce, this is the one I use for burgers and dips. You can use more mayo instead of yogurt for a better spread for burgers. 1/2 cup (120g) Mayo (I use Primal Kitchen) 1/2 cup (120g) Almond Yogurt Kite Hill Plain Unsweetened 16 Dill hamburger Pickle Chips (56g) 2tbsp Dill Pickle Juice 2tbsp Unsweetened Ketchup (I use Primal Kitchen, I even do s spicy version with their spicy ketchup) 1tbsp Sweetener (I use Swerve Erythritol but you can use sugar) 2tsp Mustard 1/4tsp Onion Powder Place all ingredients in a blender blend until smooth NOTE ingredients bought through the Thrive link get you an extra 25% off, great for gluten-free shopping. Thrive Market http://thrv.me/gf25 https://thrivemarket.com/p/primal-kitchen-avocado-oil-mayo https://thrivemarket.com/search/results?filter[search]=Primal Kitchen Ketchup https://thrivemarket.com/p/primal-kitchen-organic-spicy-brown-mustard https://thrivemarket.com/p/swerve-granular-sugar-replacement
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Shortbread Butter Tin Cookies
Ennis-TX posted a blog entry in Gluten Free and Specialty Diet Recipes
This is modified from a recipe I found so it would taste just like those my grandmother used to keep in the metal tin on the kitchen counter. Makes 12-14 cookies 120g (1 Cup) Almond Flour 50g (1/4 Cup) Swerve 1 tsp Baking powder 1 Egg Room Temp 2 tbsp Nutiva Butter Flavored coconut Oil Melted 1 Tsp Vanilla 10 Drops Biscuit Flavor from Capella Flavors (Biscuit as in the English butter cookie) 1. Preheat Oven to 350F 2. Combine Dry ingredients in one bowl 3. Whisk wet in a measuring cup til well combined then pour into the dry and combine well 4. Form 1 tbsp balls and place on a parchment paper lined baking sheet and flatten slightly with a fork wiping between presses 5. Bake 12-13 mins remove and let cool completely before removing to a wire rack.-
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These are bit more crumbly sugar cookie knock off, the coconut flour makes them super inexpensive to make and it makes a large amount. Will post a higher grade one that is more for decorating with icing later. 84g (3/4 Cup) Coconut Flour 133g (2/3 Cup) Swerve Granular 2 tsp Cream of tartar 1 tsp baking soda 4 Eggs Whisked Room Temp 80-120ml (1/3-1/2 Cup) Nutiva Butter Flavored Coconut Oil I find it depends on the brand of coconut flour start with the lower and see if you need more 1/2 tsp Vanilla 10 Drops Capella Sugar Cookie Flavoring (we were planning on transitioning to the oooflavors version) Swerve Confection or Xylitol to sprinkle over the top (Xylitol has larger crystals) 1. Preheat Oven to 350F 2. Mix the Dry ingredients in one bowl 3. Whisk the Eggs, Oil, and Extracts in another then combine into the dry if dough is too soft/runny let it sit a few mins to absorb the liquids. 4. Form into balls and flatten slightly placing on a parchment lined baking sheet. 5. Bake 13-18 mins depending on size (1tbsp balls cook in 13mins, jumbo sugar cookies can take 18-20) 6. Remove and let cool 10 mins move to cooling rack and dust with topping sugar of choice or let cool completely and top with icing.
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