Jump to content
  • Sign Up


Advanced Members
  • Content Count

  • Joined

  • Last visited

Community Reputation

0 Neutral

About Blue

  • Rank
  1. That sounds like it would be fantastic with apples, cherries or strawberries
  2. Here are some I found surfing the net one day. I became addicted to the plain peanut butter recipe, using gluten-free strawberry fruit spread for dipping. PLAIN NUT BUTTER PANCAKES by Caroline 1 tablespoon nut butter 1 whole egg 2 egg yolks dash of baking soda Whisk ingredients together until batter is thick but still runny. Fry in buttered skillet as you would conventional pancakes. PLAIN PEANUT BUTTER PANCAKES by Carol 1 egg, well beaten 1 rounded tablespoon peanut butter (or nut butter of your choice) 1 pinch of baking soda 1 pat butter Beat egg every well. Add peanut butter and baking soda and stir until blended. Heat a six inch skillet and add butter swirling it around the edges of the pan. Pour batter into pan, moving pan so batter distributes evenly. Turn heat down to medium. When pancake is set, carefully turn with spatula. Turn off heat. Cook until pancake can easily be removed. Top with honey. BANANA PEANUT BUTTER PANCAKES (if you can tolerate some fruit) by Sheila 1 ripe banana 1/4 cup peanut butter 2 eggs 1/2 teaspoon baking soda Mix all ingredients with a mixer. Spoon into hot buttered skillet and brown on both sides Tip: Small pancakes are easier to turn. SNEAKY VEGGIE PANCAKES by Angie 4 eggs 1 cup squash (or any other pureed vegetable) 1 tsp Cinnamon 1 tsp vanilla 1 TBL melted coconut oil Mix all ingredients well and prepare as pancakes.
  3. Are you sure on this Tiffany? Not saying I doubt you, just that the butchers at Roche Bros, Market Basket, Stop & Shop and U.S. Wellness all told me oherwise. I know what they say clearly matches up with my attacks. They even told me specifically which cuts of thier meats were safe and not.
  4. Actually, I've had incidents in the past based on contaminated meats. As I had it explained to me what an animal eats could just be as dangerous as it could be to the person who eats it. Some chickens are raised on grains containing gluten, some pigs, some cows, etc it could easily carry over to the person eatting it. Another problem is cross-contamination due to deli-cutters, meat-grinders, etc. Then we can get into fillers and such in hot dogs, nitrates and nitrites in bacon, there are alot of potential problems. Before U.S. Wellness I couldn't eat a burger without getting glutenned now I can't get enough of them In good news alot of supermarkets have realized it's a problem and are training thier meatcutters and handlers how to deal with it. In Massachusetts, where I am, Stop & Shop, Hannaford/Shop N' Save, Roche Bros and Shaws are trying to make thier stores customer-friendly to those with gluten-problems and other food allergies.
  5. Hehe, I almost forgot that but unfortunately U.S. Wellness' search isn't coming up with any hits for veal at all Oh, to add for other meatlovers, Roche Brothers Supermarket confirmed for me that all Applegate Farms meats are gluten-free and Stop & Shop that all thier Nature's Promise meats and Deli-meats are gluten-free as well. Unfortunately, they don't carry gluten-free Veal in either store
  6. Hi, just wanted to thank you all for some great holidays The gumdrop cookies came out great, my family actually enjoyed a gluten-free recipe, they were astonished when they found out. I didn't have the heart to tell them the other desserts were fully gluten-free too I made the apple fritter recipe from Roben Ryberg's book, blueberry coconut muffins from Bruce Fyfe's Coconut Lover's Cookbook and a converted recipe for cherry cheesecake which was very sweet but very good. I made the 3 ingredient peanutbutter cookie recipe, added a bit of ground white chocolate and made a pie crust out of it baking it like a huge cookie pie shell. I then let it cool and used cream cheese, lemon juice, sweetened condensed milk and comstock canned cherry pie filling to finish it off. It tasted just like real cheesecake although for sugar purposes we limited ourselves to halfsize pieces compared to our old non-gluten-free days.
  7. Hi, all. I've recently started buying my meats from U.S. Wellness after re-confirming that they're gluten-free but have been left with one problem. U.S. Wellness sells beef, pork, chicken, etc but doesn't seem to carry any veal. Does anyone know anyplace on the web that carries gluten-free veal? I'm part italian and have been missing my veal parm Thanks
  8. Thanks Brenda Guess what I'll be making for XMas Eve Can't wait to try these
  9. Thanks Cheri I'll try that combo as well I hate reacting to rice like this, when younger I practically lived on Fried Rice and Lobster Sauce
  10. Never saw gumdrop cookies before, those sound so good What's the difference between using Xanthum Gum and Yeast in baking? I'm dying to try making Snickerdoodles (figure the cinnamon sugar will do wonders for taste), Glazed Doughnuts and try converting this Vegan Twinkies recipe I found online. Haven't had a Twinkie in years and miss'em alot
  11. Thank you dragonmom . I'm learning alot from everyone here and I thank you all, it seems I have alot to learn or in this case relearn about how to cook and find myself very eager to now instead of being afraid. So to recap just to make sure I'm taking things I'm reading in right... Montina, Corn Starch, Potato Starch, Tapioca Flour, and Coconut Flour are best used to substitute only a portion of the flour in a recipe each (usually 15-20%) but more can be used for breads without a problem. Coconut flour can be used at 100% for cakes and pastries. As for books I've seen suggested ones by Bette Hagman, Robin Ryberg and Bruce Fife. I also ordered a Montina cookbook with the Montina Baking Supplement I ordered last night. Am I getting this right so far?
  12. Thanks for the recommendation tarnalberry. I'll be putting an order in before going to sleep It's going to be weird getting used to all these new tastes. Pink Bunny, we don't have Wegman's up where I live unfortunately (Boston area) but from what I've been seeing I wish we did. Is it just me or are all home ec teachers the same Mine was notorious for giving detentions for failed cooking attempts (despite the fact the vp told her you can't punish someone for being a bad cook).
  13. Thank you Pink Bunny and Sweetfudge I thought they were the same too, reminds me a bit of home ec class where a friend mixed up the salt and sugar on a cake batter because it looked the same we failed that semester and the teacher was sick for days Luckily my family won't have to suffer the same fate now at my hands Thank you for the suggestion tarnalberry, I've never heard of that flour before. Is it sold in health food stores or would it be something exclusively to look for online? We have Whole foods, Wild Oats and Trader Joe's in our area.
  14. Hi all, I'm new here as well as being new to being a Celiac. I've been reading your forums about a week now and would like to thank you all for making this easier to deal with. Unfortunately I have a problem I haven't seen covered here and have a few questions I hope someone can help me with...beside being a Celiac I'm intolerant to rice in any form. As it stands there are many flours to deal with as well as starchs and I was wondering in particular about flours (sorghum, tapioca, coconut, potato and corn) and starches (corn, tapioca and potato). If I am intolerant to rice will any of these also likely affect me? Also which combinations will be best for baking breads, buns/rolls and pastries? It seems most options out there contain rice in some form so I plan on baking alot of my own goods but don't know where to start riceless. Any help is greatly appreciated. Thanks all.
  • Create New...