• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • 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 FREE Celiac.com email alerts   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) 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 Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

The What's For Dinner Tonight Chat
3 3

9,867 posts in this topic

Any one make some good baked beans. The kind you put bacon or ham in? I think I can buy some from a local BBQ restaurant but I haven't checked the gluten-free status from them today.

you mean from scratch, slow cooked in a boston bean pot?

 

or dressed up canned ones?

0

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


Could you post the lemon brownie recipe? Soon? I may be having a few 20 yr olds for dinner tonight or tomorrow night.

Need to look around for that German potato salad recipe . Maybe its on the bacon thread?

 

http://sweetpeaskitchen.com/2013/04/lemonies-lemon-brownies/

 

just switched flour out -- I use BRM all purpose -- and sometimes I skip the lemon zest dealio -- they are yummy no matter what you do to them ;)

0

Share this post


Link to post
Share on other sites

you mean from scratch, slow cooked in a boston bean pot?

 

or dressed up canned ones?

I'm in Kansas. We don't have Boston bean pots. I made some in my crockpot once that were good. Not sure what recipe I used.

0

Share this post


Link to post
Share on other sites

Baked Beans -- anyone know if Bush's are gluten-free?  Haven't done these in years because I can't do legumes and I wouldn't be able to obstain...

 

Bush's Best Beans -- the huge can

Chopped Red Onion

Maple Syrup

Top with BACON

 

Bake for two hours --- I think it was 300 -- will look it up...can't believe I don't remember.

 

YUMMMY!!

0

Share this post


Link to post
Share on other sites

also have from scratch recipe -- my Nana's recipe...but I think those are more like Boston Baked Beans -- with salt pork in them?

0

Share this post


Link to post
Share on other sites

 

Oh NOOOOO....going to be tough not to make them for the gang now that I know that -- perhaps it is time for a legume trial ;)

0

Share this post


Link to post
Share on other sites

Looks like the ones from the local restaurant are gluten-free. They sell them at some of the groceries, too. Or the one Irish posted would work. I don't know if anyone is coming over and probably won't until 3 or 4. Hub is smoking some pork but I don't have enough sides if I have extra people....ugh!

0

Share this post


Link to post
Share on other sites

 

ok...we are having beans and now i have to wash my hands and hubs laptop keyboard as i dug thru my old gluten filled recipe box :)

 

I like to use a lasagna rectangle so there is more bacon -- and any cheap maple syrup is fine...

 

2 hours @ 350 degrees!!!

0

Share this post


Link to post
Share on other sites

I use Bush's... GFand tasty enough (i doctor them a little)

 

Sorry to hear Kansas does not have any Boston baked bean pots :o:D

 I have my Gramma's and I just assumed everyone owned one.

 

yes-- that version requires a hunk of slab bacon or salt pork. yumsters! 

 

 

Queenie--

You could try this one:.

 

Never had anything from leite's culinaria turn out awful.  :) Love2travel is also a big fan of that site.

scroll down to the slow cooker variation and use the bacon!

 

http://leitesculinaria.com/75745/recipes-cider-baked-beans.html

0

Share this post


Link to post
Share on other sites

I use Bush's... GFand tasty enough (i doctor them a little)

 

Sorry to hear Kansas does not have any Boston baked bean pots :o:D

 I have my Gramma's and I just assumed everyone owned one 

 

You could try this one:.

 

Never had anything from leite's culinaria turn out awful.  :) Love2travel is also a big fan of that site.

scroll down to the slow cooker variation and use the bacon!

 

http://leitesculinaria.com/75745/recipes-cider-baked-beans.html

 

I've got hubs Great-Grandfather's bean pot -- he loved to cook and had three -- came in handy when three great-grands were fighting over whom was going to get the bean pot!!!

 

This recipe looks great...and will be used one Sunday or another -- Thanks!!!

0

Share this post


Link to post
Share on other sites

holy smokes...those lemon thingers look good, Ski.

My pal Elaine loved the lemon bars I made for her, but those are faster!

thanks, toots ;) .

0

Share this post


Link to post
Share on other sites

I've got hubs Great-Grandfather's bean pot -- he loved to cook and had three -- came in handy when three great-grands were fighting over whom was going to get the bean pot!!!

 

This recipe looks great...and will be used one Sunday or another -- Thanks!!!

 

 

please note--- those are not authentic Boston baked beans...but they got rave reviews. :)

0

Share this post


Link to post
Share on other sites

holy smokes...those lemon thingers look good, Ski.

My pal Elaine loved the lemon bars I made for her, but those are faster!

thanks, toots ;) .

 

was glad they popped up on my FB page...sooo much easier than lemon squares...which Mom and I love -- nice to be able to bring them to her regularly :)

0

Share this post


Link to post
Share on other sites

please note--- those are not authentic Boston baked beans...but they got rave reviews. :)

 

Ok...what is an authentic Boston Baked Bean Recipe?  Not sure my Nana's is boston either.

 

edited to add...still going to try this recipe one day soon tho -- they look great!

0

Share this post


Link to post
Share on other sites

Ok...what is an authentic Boston Baked Bean Recipe?  Not sure my Nana's is boston either.

 

edited to add...still going to try this recipe one day soon tho -- they look great!

 

Boston Baked Beans (seems they can also be made in a "dutch oven" --as her note card states)

 

1 lb. dry white beans

1/4 lb. salt pork 

1 medium onion, diced 

2 TBLS. sugar ( can use brown sugar, if preferred)

1/2 cup molasses

1 tsp, dry mustard

 

soak beans overnight/par boil about 5 minutes.

drain, but save the liquid

Place drained beans , salt pork,onion in pot.

Mix remaining ingredients w/some of the drained liquid and pour over the beans.

then, add enough of the liquid to cover the beans.

Cover the pot.

 

Bake @ 300 for 6 hours.  Check liquid level every hour and  add more if needed.

(depends on your oven and humidity and if it is snowing**). 

 

(***this is written on a card by my mother from her mother's verbal recollection of how she made them--this was my French-Canadian grandmother) :lol:

0

Share this post


Link to post
Share on other sites

Boston Baked Beans (seems they can also be made in a "dutch oven" --as her note card states)

 

1 lb. dry white beans

1/4 lb. salt pork 

1 medium onion, diced 

2 TBLS. sugar ( can use brown sugar, if preferred)

1/2 cup molasses

1 tsp, dry mustard

 

soak beans overnight/par boil about 5 minutes.

drain, but save the liquid

Place drained beans , salt pork,onion in pot.

Mix remaining ingredients w/some of the drained liquid and pour over the beans.

then, add enough of the liquid to cover the beans.

Cover the pot.

 

Bake @ 300 for 6 hours.  Check liquid level every hour and  add more if needed.

(depends on your oven and humidity and if it is snowing**). 

 

(***this is written on a card by my mother from her mother's verbal recollection of how she made them--this was my French-Canadian grandmother) :lol:

 

Awesome...this is almost exactly like Nana's -- but she baked in a rectangle pan too -- to make them crispier -- my Father's family has a thing about making the top crispy -- Dad always tries to get Mexican restaurants to "crispy" his refried beans -- I fear his crisp may actually be spit on occasion :P

0

Share this post


Link to post
Share on other sites

Awesome...this is almost exactly like Nana's -- but she baked in a rectangle pan too -- to make them crispier -- my Father's family has a thing about making the top crispy -- Dad always tries to get Mexican restaurants to "crispy" his refried beans -- I fear his crisp may actually be spit on occasion :P

 

:lol:

 

I take the lid off the pot at the end too. I don't like them soupy, I like them "toothy". 

0

Share this post


Link to post
Share on other sites

Red Wine Vinegar and Red Wine Braised Chicken Thighs (with a host of wondrous flavours)

Smashed Roasted Garlic and Chive Potatoes

Minted Peas

Homemade Focaccia with Caramelized Onions and Rosemary

0

Share this post


Link to post
Share on other sites

ok...we are having beans and now i have to wash my hands and hubs laptop keyboard as i dug thru my old gluten filled recipe box :)

 

I like to use a lasagna rectangle so there is more bacon -- and any cheap maple syrup is fine...

 

2 hours @ 350 degrees!!!

Not to be dumb but....is the bacon cooked? How much maple syrup?

0

Share this post


Link to post
Share on other sites

Not to be dumb but....is the bacon cooked? How much maple syrup?

 

I cut the bacon in half...leave it raw and completely cover the beans -- when it bakes it shrinks so I try not to have too many pieces touching.

 

Maple syrup is about 1/2 cup for the pretty large can of bush's original beans...you can't goof....I'm making a huge batch today with one half of the industrial sized can (7 pound can) and will probably add about a cup of syrup, one smaller sized red onion chopped and bacon to cover...hoping it will be one pound or I'll have to defrost another pound.

0

Share this post


Link to post
Share on other sites

Red Wine Vinegar and Red Wine Braised Chicken Thighs (with a host of wondrous flavours)

Smashed Roasted Garlic and Chive Potatoes

Minted Peas

Homemade Focaccia with Caramelized Onions and Rosemary

 

 

oh, how great to see you back and  to read a line like  "host of wondrous flavours" once more !!  :)

0

Share this post


Link to post
Share on other sites

oh, how great to see you back and  to read a line like  "host of wondrous flavours" once more !!  :)

 

Ditto!!!

 

Welcome Back L2T -- the wonderful aromas that drift thru this joint when you are here have been missed -- oh...missed 'you' too ;)

0

Share this post


Link to post
Share on other sites

Had a Chebe pizza crust in our gluten-free Tasterie box, so made pizzas with that. The crust is chewy and delicious, but doesn't brown well because it's mostly (or completely?) tapioca flour. Next time I'll get the pizza stone scorching hot first, then put the crust on there. But it was very good anyway. Had Pamela's oatmeal cookies (also from the box) and they're fully of cinnamony-brown sugar goodness!

0

Share this post


Link to post
Share on other sites

Had a Chebe pizza crust in our gluten-free Tasterie box, so made pizzas with that. The crust is chewy and delicious, but doesn't brown well because it's mostly (or completely?) tapioca flour. Next time I'll get the pizza stone scorching hot first, then put the crust on there. But it was very good anyway. Had Pamela's oatmeal cookies (also from the box) and they're fully of cinnamony-brown sugar goodness!

I cook them without toppings until almost done and that helps. I also make then with the cheese. I figure there is enough cheese on top of the pizza!

0

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
      107,314
    • Total Posts
      935,440
  • Member Statistics

    • Total Members
      64,971
    • Most Online
      3,093

    Newest Member
    johnojohno
    Joined
  • Popular Now

  • Topics

  • Posts

    • What you can do is get follow-up testing.  This might help in determining if you are gluten-free diet compliant.   http://www.cureceliacdisease.org/faq/how-often-should-follow-up-testing-occur/
    • It looks insanely good. First time I've wished I was back in London for ages Omg I have to leave the thread I've not eaten yet and now I crave steak  
    • It has always been odd to me that the US, the land of innovation in the world, cannot make great gluten free bread. Of course, no one cares about that except Celiac nation.  I am not saying there isn't good gluten-free bread here because there is.  In the 12 years since my diagnosis, it has come a long way.  However, every time I visit the UK, I am amazed at how much better the bread is.  It more closely matches the flavor and, most importantly, the texture of gluten bread. In fact, there were a few times when I ordered something with bread in a restaurant, and I panicked after taking a bite, thinking they had gotten the wrong bread. No, they didn't...it was just that good!  For those near to London, I implore you to visit here:  http://www.beyondbread.co.uk/  You see those French baguettes?  I had a panini sandwich made from one of those and it was almost a religious experience.    They have won awards for their bread and I can believe it.  I tried to get them to come to the US and open another bakery but I don't think that's going to happen. They have 2 locations......Fitzrovia and Islington.  The Fitzrovia location is very near to the Goodge St. station. Now, hop on the Tube and go there! The meat IS good here, JMG.  We just have so many cows. Cattle country. Now they have created dry aged steaks, which are pricey but they are like the crack of meat. Once you taste how tender they are, you have trouble going back to regular, non-aged meats. They are so tender, they cut like butter. As far as the antibiotics in meat, you can easily buy unadulterated meat here. It's the cheaper, mass produced meats that do that. I know my food and the one thing I love about Europe is the food. In many ways on certain items, the quality is unsurpassed!
    • It is common for school teachers in the United States not to know what student has celiac disease, or allergies of any sort. Most schools don't have formal systems so that the principal, school nurse, teacher, or cafeteria workers know when a child has celiac disease or food allergies. An informal game of roulette is played, where everyone assumes that everything is fine – that is, until a child has a heath reaction. View the full article
  • Upcoming Events