• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Announcements

    • admin

      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
3 3
jess_gf

The What's For Dinner Tonight Chat

Rate this topic

Recommended Posts

Ads by Google:
Ads by Google:


No more than two glasses of wine for this girl .... leads to sneaking to the frig that could cause major set-back - thankfully I just have an upset stomach from my midnight trial of RBJ on gluten-free waffles!

Share this post


Link to post
Share on other sites

Attention Miss Adalaide!!!

You were looking for these?

You may have to sub some things to keep within your dietary restrictions,

but the recipe author is emphatic about the tap starch.

(I have not made these myself) and the" I " in the recipe is the author.

Hope these are what you want!

Quick Brazilian Cheese Rolls {Pao de Queijo}

Recipe by Our Best Bites

1 large egg

1/2 cup milk

1/4 cup canola oil

1 cup tapioca flour (sometimes labeled tapioca starch) no substitutions

1/2 tsp kosher salt

1/4 C grated cheddar cheese* (preferably medium or sharp)

1/4 C grated Parmesan cheese

*you can play around with the cheese.

I’ve used Monterey Jack, low-moisture mozarella, swiss, and even gruyere in place of the cheddar. All great!

Optional: extra cheese to sprinkle on top and any herbs/flavorings you’d like to add. Try rosemary and or garlic powder, my favorites!

Preheat oven to 400 degrees.

Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth.

Add cheeses and pulse 2 times. Immediately pour batter into a mini muffin tin (if your muffin tin isn’t non-stick, spray lightly with non-stick spray first), filling each well about 3/4 full, or just slightly less.

If desired (and I recommend), sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.

Bake for 15-20 minutes until puffed and golden. Remove from oven and cool for a few minutes before removing rolls from pan. Serve warm. {Que Gostoso!} These actually don’t re-heat well so I recommend making and eating fresh.

Yield: anywhere from 16-24 rolls, depending on how full you fill your muffin pan. I fill mine pretty full (a good 3/4 full) and I generally get about 16-18.

http://www.ourbestbi...ao-de-queijo-2/

I have made the Chebe cheesy rolls, but they do not appear to be at all as light and fluffy as what's in those pics!!

Share this post


Link to post
Share on other sites

Thank you kindly! I had found that and was headed to the store today for some Parm I'm not supposed to be eating. I had every intention of sharing it as soon as I tested it for perfection. I also have to check to be sure my muffin pan is a mini-pan. OMG I haven't used it in so long I can't remember if I have a regular or min muffin pan! Embarrassing. :ph34r: After my first time making them I'll try subbing, which is when I'll go for my egg replacer. I never sub a first time, ever. But it just makes SO MANY and you have to eat them warm. I'm gonna get so fat. Good thing I still have one pair of my old jeans around. :D

Did you see some of the morons posting recipes? There was actually one with regular flour. Then she was all if you have a gluten thing you can just do it with tapioca instead. They're a traditional ethnic food that is supposed to be made with tapioca!!! My eye was twitchin' so bad.

eyetwitch_zps7939c412.gif

No more than two glasses of wine for this girl .... leads to sneaking to the frig that could cause major set-back - thankfully I just have an upset stomach from my midnight trial of RBJ on gluten-free waffles!

Yeah, but I'll bet you were a boatload of fun! :lol: Get to feeling better and getting those cabana boy pics!

Share this post


Link to post
Share on other sites

This post is for love2travel. Click the link for what a suitor is prepared to do in Edmonton to win the hand of his girlfriend:

http://www.stuff.co....re-nuptual-test

Smart man. Awesome (and cool - get it?) video. Get this - we live north of Edmonton where it is even colder. In fact, the other day we were 18 degrees colder than Edmonton. Where I live is a pocked of extreme and severe cold.

Thanks for thinking of me and my trials and tribulations! :P

Share this post


Link to post
Share on other sites

To free up room in one of our freezers we are having roast turkey tonight. But no ordinary turkey - it is free range and I'm basting with an herbed butter. Starting roasting at 500 then cranking down the oven to 350 after 30 minutes to get a perfect skin. It will be succulent, tender, moist and full of flavour from the inside as I am stuffing the cavity with lemons, fresh herbs, lots of seasoning, carrots, celery and onion. With it will be perfectly-roasted potatoes and carrots. I'm making an unctuous silky jus including white wine. Should taste ok. We are not really turkey fans (there are so many other things out there that are more exciting) but roasted like this is sublime.

Share this post


Link to post
Share on other sites

To free up room in one of our freezers we are having roast turkey tonight. But no ordinary turkey - it is free range and I'm basting with an herbed butter. Starting roasting at 500 then cranking down the oven to 350 after 30 minutes to get a perfect skin. It will be succulent, tender, moist and full of flavour from the inside as I am stuffing the cavity with lemons, fresh herbs, lots of seasoning, carrots, celery and onion. With it will be perfectly-roasted potatoes and carrots. I'm making an unctuous silky jus including white wine. Should taste ok. We are not really turkey fans (there are so many other things out there that are more exciting) but roasted like this is sublime.

I like turkey okay. There are plenty of other more delicious things, but I never go more than 6 months or so without roasting me a big fat bird. Done up right they're plenty delicious. As always, you probably have half of us considering braving the cold and snow to be at your place.

Share this post


Link to post
Share on other sites

I like turkey okay. There are plenty of other more delicious things, but I never go more than 6 months or so without roasting me a big fat bird. Done up right they're plenty delicious. As always, you probably have half of us considering braving the cold and snow to be at your place.

You are too sweet. :) Hey - did you ever decide on a birthday cake? I have been away from this forum since Friday night so I have some catching up to do. Did I miss anything thrilling?

Share this post


Link to post
Share on other sites

You are too sweet. :) Hey - did you ever decide on a birthday cake? I have been away from this forum since Friday night so I have some catching up to do. Did I miss anything thrilling?

OMG, girl, you missed a ton! we made so many plans for you !!

and we saw not only her cake but her whole menu.....okay..scroll

back to page 307 in the thread...read from there! :D

Share this post


Link to post
Share on other sites

Where did I put my cupcake pic? Over in the giraffe thread? I think I could put it here for you. I decided I was too lazy to cook and went to Sweet Cakes in the city for a metric buttton of red velvet cupcakes. I meant to freeze a few when I bought them. Instead I will polish off the last two today. :ph34r: (I cropped most of my other photos, didn't think about doing this one til after I posted it. IMO it totally deserves to be huge and awesome.)

IMG_20130105_131926_zpseb0f2809.jpg

Share this post


Link to post
Share on other sites

I have been thinking about logistics for the compound and road trip on the bac k of my other thread on soy substitution.

We are going to need some mighty spreadsheets to keep up with all the different stuff we can and can't eat. I crack up when I order a st@&$%#& decaf soya latte (like, seriously, what is left?!!) but can you imagine all of us in one diner?

One burger and fries, hold the bun, the fries, the tomato,, the cheese no pickle, one strawberry milkshake, soya, etc etc

Share this post


Link to post
Share on other sites

Yes, I can imagine :blink: Say ten people, one prepared dish = 10 different versions of said dish :wacko: Chef will go nutz :ph34r:

Share this post


Link to post
Share on other sites

1 enchilada casserole.... hold the food :lol:

Share this post


Link to post
Share on other sites

I have been thinking about logistics for the compound and road trip on the bac k of my other thread on soy substitution.

We are going to need some mighty spreadsheets to keep up with all the different stuff we can and can't eat. I crack up when I order a st@&$%#& decaf soya latte (like, seriously, what is left?!!) but can you imagine all of us in one diner?

One burger and fries, hold the bun, the fries, the tomato,, the cheese no pickle, one strawberry milkshake, soya, etc etc

:lol: How true! Who wants to be the IT department as we venture forth?

Share this post


Link to post
Share on other sites

Yes, I can imagine :blink: Say ten people, one prepared dish = 10 different versions of said dish :wacko: Chef will go nutz :ph34r:

1 enchilada casserole.... hold the food :lol:

:lol:

That is one good looking cupcake.

Share this post


Link to post
Share on other sites

ATTENTION!!

OK. Now that I have your attention, we should brainstorm about the compound location. If I recall correctly, Colorado was mentioned.

What other locations can we count as possibilities? As I started this I get to go first. :lol: (Not selfish or anything...) It should be a place with access to all sorts of wonderful fresh local produce - fishing, foraging, picking, spearing, shaking, milking, plucking, bartering...eating.

EUROPE - have been to many countries in Europe but I do have my favourites.

What are other options? Hopefully somewhere that does not require heavy parkas and shovels. :ph34r:

ETA: Oops! My formatting went all whacky. :wacko:

Edited by love2travel

Share this post


Link to post
Share on other sites

I'm partial to Utah. Just sayin'. But really, the weather is great here most of the time, this cold thing is highly unusual. Summers are mild, winters are mild. We have summer sports, winter sports, deserts, mountains, lakes, cities, quick escapes to the country and from people. Really, we have it all and without having to really go anywhere.

Share this post


Link to post
Share on other sites

I'm partial to Utah. Just sayin'. But really, the weather is great here most of the time, this cold thing is highly unusual. Summers are mild, winters are mild. We have summer sports, winter sports, deserts, mountains, lakes, cities, quick escapes to the country and from people. Really, we have it all and without having to really go anywhere.

I've been to Utah and would have to agree. It is truly lovely. Now if only we could find a different culture and first language spoken in Utah - I'd be all over it! Sounds weird, but North America is not different enough for me. I suppose that is one of the 391,762,208,762 reasons I am so smitten with Europe. I'm a bit Europe hungry. :wub:

Share this post


Link to post
Share on other sites

I am pretty sure we had this argument already and decided we need two locales.

One for the people who cannot tolerate heat

and

one for people who cannot tolerate the cold.

We are like goldilocks..we need "just right"

Share this post


Link to post
Share on other sites

I am pretty sure we had this argument already and decided we need two locales.

One for the people who cannot tolerate heat

and

one for people who cannot tolerate the cold.

We are like goldilocks..we need "just right"

Oh, yeah! That *is* what we said. I can tolerate neither so where shall I go? :o

Share this post


Link to post
Share on other sites

Oh, yeah! That *is* what we said. I can tolerate neither so where shall I go? :o

I also tolerate neither! I stay indoors during the day most of the time. I love to spend evenings outdoors though in the summer. It is positively lovely! You know, it is true that Utah isn't really exotic exactly... but we do have a very large immigrant population from all over the world. Now, most of these are mormons, but are also more than happy to share their cultures and languages. It is one of the things I so love here. Instead of being limited to a single culture I am exposed to so many it seems limitless! I can't usually partake of the foods at all of the ethnic festivals, but I do so love to enjoy the music, the smells, the art and I can always go home and replicate something in my kitchen.

Share this post


Link to post
Share on other sites

Where did I put my cupcake pic? Over in the giraffe thread? I think I could put it here for you. I decided I was too lazy to cook and went to Sweet Cakes in the city for a metric buttton of red velvet cupcakes. I meant to freeze a few when I bought them. Instead I will polish off the last two today. :ph34r: (I cropped most of my other photos, didn't think about doing this one til after I posted it. IMO it totally deserves to be huge and awesome.)

IMG_20130105_131926_zpseb0f2809.jpg

NOM NOM NOMMMMM!!!! this is food porn. slobber...

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

3 3

  • Forum Statistics

    • Total Topics
      108,928
    • Total Posts
      943,562
  • Member Statistics

    • Total Members
      67,186
    • Most Online
      3,093

    Newest Member
    Michele Morard
    Joined
  • Popular Now

  • Topics

  • Posts

    • Wow, I also had pyloric stenosis that was misdiagnosed for some weeks as an infant (and almost died from it).  I also have Raynauld’s and I started following celiac diet, finding an immediate improvement of my symptoms.  I thought I was the only one that had all 3 of these diagnoses.   Interesting.
    • If you are lucky enough to travel in the Spanish-speaking world, just about anywhere you go, you will very likely run into a some version of chicken and rice, or ‘Arroz con Pollo’ as it appears on countless menus. This Cuban-style version relies on annatto oil to give it a red color. You can make your own annatto oil by putting achiote chili seeds in vegetable oil and heating it up for a few minutes over the stove. Cool and store. This version of chicken and rice is tasty, gluten-free and keeps well in the freezer. View the full article
    • I was diagnosed with celiac at the end of October. My DGP IgA was tested September 12th and was 127. I just got it retested and it was 135. I have been eating gluten free since I was diagnosed. I thought the numbers should be going down. How long does it usually take for the numbers to start dropping? Right now I feel like I must be getting cross contamination somewhere.
    • Diagnosed at 57
    • Lex_, Again I am afraid Ennis_Tx is right here. Ennis_tx eats right and is eating all the right things and still has to take/supplement with Magnesium. The magnesium is a clue?  We need magnesium to make energy. I like to say as chlorophyll is to photosynthesis for the plant so is Magnesium for/to the Animal(s). Meaning we will run down without it. It is said "we waste away without enough Magnesium" Dr. Carolyn Dean wrote the book "The Magnesium Miracle" because people genuinely feel terrific when they take it. they are able to make energy again and function properly but the question remains  why? are we low in it the first place if we need it so much. Iron plays the same role in the blood/respiration but people still get IDA. It turns out low stomach acid limits our ability to absorb Magnesium and Iron. see this link about the role of gastric acid in Iron absorption. https://www.ncbi.nlm.nih.gov/pubmed/7286584/ How do we know this.  . . well it is has been studied and proven. look no further than the FDA box warning on PPI's entitled "FDA Drug Safety Communication: Low magnesium levels can be associated with long-term use of Proton Pump Inhibitor drugs (PPIs)" https://www.fda.gov/drugs/drugsafety/ucm245011.htm now this takes about 6 months of use to become low in magnesium but being low in stomach acid limits our ability to absorb Magnesium and why many people have to take it at 2x to 3x the RDA to get the desired effect. In fact the FDA says only stopping PPI's will reverses this condition.  Obviously  taking higher amount of Magnesium can help alleviate some of these symptom's but only raising the stomach acid will completely alleviate the condition. quoting "Although both patients' hypomagnesemia partially resolved with intravenous replacement, in both cases discontinuation of PPI treatment was necessary to stop ongoing symptoms and to stop magnesium loss." Hypomagnesimia is critically low Magnesiums akin to IDA. here is a thread about IDA and why this is so . . .  low stomach acid leads to low Iron levels. I think it will help explain why Celiac's often have to take Magnesium to help with their chronic fatigue symptom's. I hope this is helpful but when I helped my stomach acid levels my Magnesium begin to be better absorbed from the food I was eating. Nuts are good Magnesium sources especially Cashews and Almonds. So is chocolate hence Ennix_tx cocoa nibs etc. . . ***** this is not medical advice but I know taking Magnesium Citrate helped my energy levels. posterboy by the grace of God, 2 Timothy 2: 7 “Consider what I say; and the Lord give thee understanding in all things”        
  • Upcoming Events