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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 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 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
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I missed whatever the good news is, but I'm assuming it's awesome. So I'll have my muffin as a toast to your good news. :)

 

 

I think people had good health reports... which leads to toasting!  cheers.gif

 

Really.... do we need any excuse for a glass of wine?

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Try Glutino (freezer), Canyon Bakehouse (fresh bread section) and our new favorite Three Bakers (freezer). Three Bakers even have a "rye"... Had to try a slice of that myself ;)

Dinner tonight is some oven crispy chicken tender thingys. If they are a hit I'll share here. Also have the other half of baked beans I made in KFG last week back in KFG for past couple hours. Something green will be diced to join in the party.

I'm celebrating Colleen...started with Pinot and am now on to Cab. Oh hey...the chicken strips have both cheese and crackers...darn we need supersonic delivery drones so I can send some to our gluten-free Lover :)

 

I'll keep an eye out for those brands.  So far I've only seen the Schar and Udi's here.  There is a bakery in town that advertises "gluten friendly" so I will have to stop by and see what they have.  I also saw a Facebook post for a woman that sells gluten-free baked goods at our little farmer's market in town so I'm going to stop by on Saturday for those :D.

 

I'm making spaghetti with some Schar French Baguettes. I found some gluten-free spaghetti noodles at our grocery store.  I'm hoping the baguettes are ok :D.

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Everytime I see that dump cakes infomercial, I become a giggling five year old. I just can't keep it together, something in the way she says it. I was in walgreens the other day and I saw the dumpcakes book next to a package of fiber one.. I lost my mind with laughter.

Love it!

My dad picked up that book because I told him how easy some of his favorite desserts I send over are to make.

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Hubs out looking for a Chicken.  Guess it's Chicken for Dinner.   :D

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Green Beef and Chili Rellenos here :)

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I have some pattypan squash so I think im going to make this skinnytaste turkey santa fe zuchinni boats. I will probably make some changes, including adding some cooked potatoes to the mix. I would like it to be a full meal, not just a side dish. Im actually super excited to try something new for the second night in a row. Last night the bf made some sticky, spicy, sweet chicken with fresh string beans and jasmine rice. I seem to be more sensitive to spice lately. It was so delicious but I feel like afterward my mouth just hurt from the spice!

http://www.skinnytaste.com/2014/08/turkey-santa-fe-zucchini-boats.html

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Stopped by our Bakery and asked how a bakery does gluten-free.  They have a separate kitchen that they make their gluten-free stuff in.  She said they do that at the end of the day, after their main kitchen has been cleaned.  She said they don't "certify" the gluten-free and if you are allergic or super sensitive, it might not work but she said they haven't had anyone with Celiacs tell them they have had issues.  She also said that there is a local woman that sells mixes wholesale AND sells at our big farmer's market so I'm going to check her out.  She said the woman that sells at our little farmer's market has very good products and is only a gluten-free baker!

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We have a bakery around here that is the same. They make the most delicious sweets. I was very concerned but I looked them up and many celiacs said they were safe. I stop by sometimes to get a cupcake and I have never had a problem. They also keep the gluten free foods in separate cases to ensure there is no confusion.

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Stopped by our Bakery and asked how a bakery does gluten-free.  They have a separate kitchen that they make their gluten-free stuff in.  She said they do that at the end of the day, after their main kitchen has been cleaned.  She said they don't "certify" the gluten-free and if you are allergic or super sensitive, it might not work but she said they haven't had anyone with Celiacs tell them they have had issues.  She also said that there is a local woman that sells mixes wholesale AND sells at our big farmer's market so I'm going to check her out.  She said the woman that sells at our little farmer's market has very good products and is only a gluten-free baker!

 

There is a bakery here that does similar to this and has a cult following of Celiacs that love their bread.  They keep it all separate but won't formally certify.  And it is tasty!!!!!

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There is a bakery here that does similar to this and has a cult following of Celiacs that love their bread.  They keep it all separate but won't formally certify.  And it is tasty!!!!!

 

I was hoping to find some bread.  They did have some "scotcharoos" which I call Special K bars, but they were made with rice chex :D.  That was the only gluten-free item they had left today.

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Ok, the gluten-free spaghetti was edible.  It's a little sticky but tasted ok.  The Schar baguettes were ok, not wow but I'd eat it again.  Way better than their sandwich bread!

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Ok, the gluten-free spaghetti was edible.  It's a little sticky but tasted ok.  The Schar baguettes were ok, not wow but I'd eat it again.  Way better than their sandwich bread!

 

 

??? the Spag should not be merely  "sticky and ok". It should be delicious.

 

What brand are you using? how long did you cook it?

 

...those 2 things  will make or break our enjoyment of pasta

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??? the Spag should not be merely  "sticky and ok". It should be delicious.

 

What brand are you using? how long did you cook it?

 

...those 2 things  will make or break our enjoyment of pasta

 

Ronzoni brand.  The box said 7-9 minutes and I cooked it for 8.  I generally cooked my gluten stuff for the middle time like that and it was fine :D.

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I always test my pasta for doneness by taste. Assuming based on cooking time won't get you perfect pasta.

 

I had just the end of the london broil in the fridge. I cut it up and made a pasta salad with steak. I didn't use a recipe, I just started putting things in a bowl until it looked and tasted done. I also had a little of all three herbs in my garden in the fridge so I used all those up too. A little of every veggie in the fridge, some from the freezer. Eventually it was dinner!

 

We also spent the afternoon making refrigerator pickles. We made 10 jars. Apparently they are only supposed to last a month, but we've never had them last nearly that long no matter how many we make. I have plenty of leftover cucumbers though so I think I'll make a cucumber salad to take with me on Saturday for my lunch. We also have a tamale vendor at the market now so I'll have a couple of those with my lunch too. I had my first one ever last week and they're GOOD!

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Yeah you really have to test the pasta im noticing. I use wegmans brand which is made from corn and it is usually done a minute before their recommended time!

 

My stuffing for my pattypan squash was delicious! But the squash itself needed to be cooked more thoroughly, not bad for my first time making that type of vegetable.

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Cooking gluten-free is certainly all about learning to cook all over again.  It's going to be a lot of trail and error I'm sure.

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Cooking gluten-free is certainly all about learning to cook all over again.  It's going to be a lot of trail and error I'm sure.

 

the only things that are really different (time wise) are the bread baking times and pastas.

And the pasta cooking times that are 'true' to the cooking time on the labels....are rare, IMHO.

 

Tinkyada - cook it 13 mins, and it's done (No matter what the label says)

(note; this is not my fave pasta, but many people like it) I do like the lasagna noodles. 

if you use the tink lasagna noodles, no need to precook. Assemble your lasagna and cook it covered with tin foil for an hour. the noodles cook fine.

(I never precooked my lasagna sheets before Dx either)

 

Try the Barilla gluten-free penne. Good pasta--and true to cooking time.

 

Same for the Jovial brand.

 

You'll get there.We all had to adapt and now, it's just "the new normal". 

 

I never use the the phrase "gluten free" anymore, unless I have to.  ^_^

 

happy cooking!

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Other than figuring out the pasta, baking is the only other challenge at home. Especially if you have any issues with other things, like dairy or egg. I baked something like a week ago with applesauce in place of egg and it was delicious!  They were actually flour less peanut butter cookies. Wayyyy tastier than expected. 

 

Not a fan of patty pan squash, but my filling was delicious and there's leftovers. Looks like some type of sloppy sandwich for tonight. I had a coupon and schar bread was on sale, woooooo .29cent gluten free bread!

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So far no other food issues so that helps.  I don't bake, hubs does :D  I don't know what he will do when he gets the urge to bake again.  He will drop dead of a heart attack if he sees flour is $13 LOL.  He is kind of a by the book baker so if it says 10 minutes, it's 10 minutes--except for the things he cooks most often--so we will see....

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The first baking item I purchased was coconut flour and it lasted a while! Most recipes only require 1/2 cup of the stuff so the fact that it was nearly $7, didn't really matter. It turns out the coconut flour absorbs alot of liquid, usually in the form of many eggs. Now I have discovered that I have a problem with eggs! So no more coconut flour! Glad I didn't replace that bag.

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So far no other food issues so that helps.  I don't bake, hubs does :D  I don't know what he will do when he gets the urge to bake again.  He will drop dead of a heart attack if he sees flour is $13 LOL.  He is kind of a by the book baker so if it says 10 minutes, it's 10 minutes--except for the things he cooks most often--so we will see....

 

 

What sort of things does he like to bake?  There are some alternatives that aren't too bad - money and taste wise.  Cookies with no flour (PB choc chip & a chocolate with nuts or chips that I make).  Betty Crocker brownie mix - better and fudgyer than "real" ones.  Brazilian cheese breads and various versions.  There have been a lot of recipes on this forum.  Or just ask and maybe someone has one for you.

 

My family likes Jovial pasta the best - it doesn't overcook.  I never pay attention to the times - I just test them.  There is another brand that is good that way, too that wasn't mentioned......  I will check later and edit it back in here.

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The first baking item I purchased was coconut flour and it lasted a while! Most recipes only require 1/2 cup of the stuff so the fact that it was nearly $7, didn't really matter. It turns out the coconut flour absorbs alot of liquid, usually in the form of many eggs. Now I have discovered that I have a problem with eggs! So no more coconut flour! Glad I didn't replace that bag.

 

But, you can just use an egg substitute or some other liquid. You can still use coconut flour.

believe me, someone has thought of a sub for EVERYTHING!

 

http://www.egglesscooking.com/egg-substitutes/

 

http://www.kidswithfoodallergies.org/resourcespre.php?id=104

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We use a lot of different brands of pasta and found the range of time to be the problem....we set timer for the longest recommended time and then check...usually 1-2 mins longer.

And ALWAYS rinse gluten-free pastas with lots of hot water before serving.

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But, you can just use an egg substitute or some other liquid. You can still use coconut flour.

believe me, someone has thought of a sub for EVERYTHING!

http://www.egglesscooking.com/egg-substitutes/

http://www.kidswithfoodallergies.org/resourcespre.php?id=104

I make a bread like substance with apples ground in the blender added to coconut flour, sugar (or agave or honey), cinnamon and one egg...the egg could be replaced to but I'm fine with them in moderation.

Oh I usually add a touch of vanilla too...I love vanilla :)

Half coconut/half almond flour is good too.

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Karen- Tell me more about this Brazilian cheese bread?

 

Irish- I just discovered the egg problem about 2 weeks ago. So I haven't full looked into substituting. For some reason I was under the impression that it was more for recipe with an egg or 2 and might not really work for one of those low carb type recipes with 5 eggs. I hate to waste! so im reluctant to try it.

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    • Hi Stephanie, I'm also from the UK, I've found this site more helpful than anything we have!  As already mentioned above, in my experience it could depend on what and where you were drinking. Gluten free food and drink isn't always (not usually) 100% gluten free as you may know, maybe you have become more sensitive to even a trace of gluten that is probably in gluten free food/drink. Is it possible you have a problem with corn, particularly high fructose corn syrup that is in a lot of alcoholic drinks? This was a big problem for me and the only alcoholic drinks I can tolerate are William Chase vodka and gin. I contacted the company last year and all their drinks are 100% gluten and corn free, made the old fashioned way with no additives, so maybe try their products if you like the occasional drink and see how you get on. If you drink out, not many pubs sell their products but I know Wetherspoons do and smaller wine bars may too. l was never a spirit drinker but I must say their products are absolutely lovely! Very easy on a compromised gut too considering it's alcohol. I second the suggestion on seeing a natural health practitioner. I've recently started seeing a medical herbalist, as I've got nowhere with my now many food intolerances since going gluten free last year and I've noticed a difference in my health already. 
    • Sorry for the very late reply and thanks for the replies, I didn't get a notification of any. In case anyone else comes across this and has been wondering the same as I was, I did try a vegetable broth and I did react to it in the same way as if I'd eaten the vegetables.  As for the candida, I've been using coconut oil and am seeing a medical herbalist for this and leaky gut. It's only been a few weeks but I've noticed an improvement all round.
    • What did you drink and where did you drink it?   NOTE if you drink something at a bar using their glasses your asking for trouble BEER IS EVERYWHERE in most bars and a CC hell.   If it was at home and a non grain based liqour then I would be really concerned that it might just be alcohol. I personally can not really drink much of anything any more. I love rum, and I cook with it sometimes in sautes. I also have rum extract/butter rum extract/and rum emulsion I use in shakes, homemade keto pudding/ mixed into dishes. and even add some to drink to give it a rum flavor lol.
    • I can only think of two things, 1 something you put on your potato was contaminated like the butter container could have crumbs in it or something like that as mentioned before, and you could be having a reaction to dairy or what ever was put in it.......IF it was just plain potato and you reacted with bloating and cramping you might have a carb issues, tad rare and most associated with additional auto immune diseases but could be in which case a diet of fats and protein would be your answer much like it is for me now days. What all have you eaten in the privous 8 hours including beverages, condiments, spices and foods?
    • They are gluten-free.  Did you use butter that might have gluten crumbs on it?  For me , it takes more than 2 hours to feel the effect of gluten- maybe something you ate before?  Maybe  stomach virus?
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