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chocolatelover

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About chocolatelover

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    Denver, CO

  1. Here's a great crust that we make. I usually double it to make 2 large pizzas for my family of 5.

    Pizza Dough

    1 Tbsp yeast

    2/3 c warm water -- plus 1 Tbsp

    1 1/4 c rice flour

    1/2 tsp salt

    1/4 c tapioca starch

    1/4 c potato starch

    1 tsp xanthan gum

    1/8 c sugar

    1 egg

    1 1/2 Tbsps corn oil

    1 tsp cider vinegar

    Proof yeast in warm water with a pinch of sugar. Combine dry ingredients.

    Add eggs, oil, vinegar and then proofed yeast. Beat on high speed for 3

    minutes. Dough will be sticky and wet, more like cookie dough. Turn out

    onto board dusted lightly with potato starch. Coat dough just enough so

    it doesn't stick to hands. Do not knead or add too much starch that will

    make dough too heavy to rise, the moister the better. Line cookie pan or

    pizza pan with parchment paper. Gently pat out dough to desired thickness,

    just barely coating hands as needed. Cover with saran and let rise one

    hour. Bake 400 degrees for 15-20 minutes after you add desired toppings.

    Will just barely brown. Makes 1 large or 4 individual pizzas (kid's size)

    **I don't use parchment, but I do spray the pan and then sprinkle with cornmeal.


  2. If you are into baking, here is a really good recipe that I found (I think it's from Rebecca Reilly's cookbook). My kids loved them. We ate what we wanted and then put the rest in the freezer and they did great.

    Graham Crackers

    1 cup gluten free flour mix

    1 cup brown rice flour

    1/4 c soy flour (I used guarfava because that's what I had)

    1/2 c packed brown sugar

    1 3/4 tsps cinnamon

    1 tsp baking powder

    3/4 tsp xanthan gum

    1/2 tsp baking soda

    1/2 tsp salt

    7 TBS butter, chilled and cut into pieces

    3-4 TBS cold water (I used almost double that)

    3 TBS honey

    1 tsp vanilla

    Mix together the dry ingredients. Using fingertips, work the butter into

    the dry ingredients. Stir in 3 Tbs water, honey and vanilla. If the

    dough is too dry, add a little more water, 1 tsp at a time. Gather dough

    into a soft, manageable ball. Refrigerate for 1 hour.

    Preheat oven to 3235. Lightly grease a cookie sheet and line it with

    lightly greased parchment paper. (I sprayed a Silpat with Pam).

    Cut off a piece of the dough and roll out between 2 sheets of parchment or

    wax paper. Roll out to 1/8-1/4". Cut into pieces and prick all over with

    a fork. Place on prepared cookie sheet, leaving a little space around

    each piece. Bake for 12-15 minutes or until golden brown. Let the

    cookies cool slightly before transferring to a cooling rack. Repeat with

    remaining dough.

    Variations:

    For cinnamon: Sprinkle with cinnamon sugar just before baking.

    For chocolate: Replace the soy flour with 1/3 cup plus 3 TBS unsweetened

    cocoa powder.


  3. I have heard of the Paleo diet but have never researched it. What exactly is it?

    I can't eat sweet potatoes for another several weeks on this diet yet. Potatoes don't seem to give me any more problems than I have when I don't eat them.

    I have also thought that perhaps candida could be a problem, and it was just suggested to me tonight to get tested for heavy metal toxicity. I thought my search for answers was perhaps coming to an end, but I guess not!

    Thanks for all of your comments. I didn't eat any rice today and felt tons better. I would be really bummed--how do you bake without wheat or rice flour?


  4. Hi there...havean't been on in a long time, but here is my story...I was diagnosed with lymphocytic colitis in January (causes chronic diarrhea, some say it's the large intestine version of celiac), diagnosed with celiac in April. Several weeks ago I did a blood test to test for about 150 foods and cemicals to see what I react to. I have been found to have possible intolerances to corn and soy, so I am currently on a very strict diet of rice, potatoes, chicken, turkey, almonds, eggs and a couple of fruits and vegetables. I eat nothing processed and drink nothing but water. I have discontinued OTC meds that could have been causing problems (like the calcium that had corn starch in it). I eat nothing processed at all. Every day since I started, I have had horrendous gas, bloating, gurgling, major stomach discomfort and my diarrhea is worse (if that's at all possible!). The only 2 things that I have eaten every day is brown rice (in the form of rice or rice pasta) and chicken. This diet is a 6 week trial, and after one week you start adding things in, one at a time (next week I can add cheddar cheese, pork, green beans, etc.). I started on Saturday and am under the care of a nutritionist who works with people doing this diet. Is it possible that the rice is actually causing my problems? Has anyone else ever had a problem with rice? Today I'm going to try eating no rice at all--poatoes, eggs, meat, veggies, fruit to see what happens.

    I am going crazy because I can't eat anything, I'm starving, grumpy and I'm tired of feeling like my insides are going to explode.

    Any thoughts from anyone would be greatly appreciated!!

    CL


  5. I'm wondering if anyone has ever gotten hives from a glutening. My 13 y.o. daughter developed very red itchy hives this afternoon and we're wondering if it could have been from an accidental glutening. She is gluten intolerant and at some Dibbs this afternoon, which she hasn't had since being off gluten. My son and I also ate some (he is also gluten intolerant and I'm celiac) and we didn't have a problem, but that is the only thing we can think of that could have done it to her. She has no other symptoms. They are on her arms, chest and left ear. This has never happened before, so it's very odd.

    Just wondering if this has happened to anyone else?


  6. We like 2 breads in our family. One is the Gluten Free Pantry Favorite Sandwich Bread--it's the closest thing we've found to real white bread. I also make foccacia out of it that is absolutely delicious. The other mix I use is Pamela's Wheat Free Bread Mix, which is my daughter's favorite. They are both very easy to make. I use my kitchenaid and just pop it in the oven.

    I've make Lorka's flax bread as well and it is also very good...


  7. Could you just order a new basket for it?

    Though I stopped using mine because I, too, figured out that my bread comes out better in the oven--didn't like the huge hole the paddle made, and since it doesn't have to knead a second time, it's just as easy to mix it up in the kitchenaid and throw it in a pan in the oven.


  8. I don't even remember how I found this site...I just know that it's been such a blessing to me. I lurked for a long time, and then when I finally got up the nerve, it seemed like every time I posted I killed the topic! :blink: I still spend a fair amount of time lurking, but I really try to share my experiences, thoughts and recipes, etc. Anything to make it easier for others who are new or struggling or confused. It's been such a lifesaver to be able to hop on here whenever I want and pretty much be able to find whatever I need here. I've said it before and will say it again--I've learned soooooo much more from the people here than from almost every doctor I've been to.

    It can also be a great soursce of entertainment at 2:00 in the morning when I can't sleep! :lol:

    Guess I'd consider myself a double lurker, too. :ph34r::ph34r:

    CL


  9. Isiskingdom,

    I noticed you are eating cocoa pebbles sometimes. I have read here on this site that they are no longer gluten free, so be sure you double check the package to make sure before you buy them again!

    Also, Thai Kitchen bowls can be found in any grocery store.

    Good luck and happy anniversary!

    CL


  10. Here are a few more to add to your collection:

    Cocktail Meatballs

    2 lbs ground beef

    1 cup gluten-free corn flake crumbs

    2 Tbs soy sauce

    1/4 tsp pepper

    2 large eggs

    3 Tablespoons dried parsley

    1/2 tsp garlic powder

    1/3 cup ketchup

    2 Tbs instant onion flakes

    1 can jellied cranberry sauce

    1 12 oz bottle chili sauce

    2 Tbs firmly packed brown sugar

    1 Tbs bottled lemon juice

    In large bowl, combine beef, cornflakes, parsley, eggs, soy sauce, pepper, garlic powder, ketchup and minced onion. Blend well. Form into small balls the size of walnuts. Arrange on a 15 1/2 x 10 1/2" pan.

    In medium saucepan, combine cranberry sauce, chili sauce, brown sugar and lemon juice. Cook over moderate heat, stirring occasionally, until mixture is smooth and cranberry sauce has melted. Pour over meatballs and bake uncovered at 350 degrees for 30 minutes. Makes 60 meatballs.

    **I did mine in a large roasting pan. Can be done ahead of time and simply reheated. A favorite!

    - - - - - - - - - - - - - - - - - - -

    Hummus

    2 cloves garlic

    2 cans garbanzo beans, drained

    1/3 cup tahini

    1/3 cup lemon juice

    1/2 cup water

    3 TBS olive oil

    1/4 tsp cayenne

    salt

    Drop garlic into a blender or food processor with the motor running; whirl to mince. Add garbanzos, tahini, lemon juice, water, 2 TBS oil, and cayenne; whirl smooth. Scrape into a bowl; drizzle with remaining oil. Serve, or chill airtight up to 1 day, then bring to room temperature. Add salt to taste. Makes about 3 cups. Can be served with chips, crackers, or vegees for dipping.

    - - - - - - - - - - - - - - - - - - -

    Lemon Flank Steak Skewers

    2/3 cup olive oil

    4 teaspoons fresh lemon zest

    1/2 cup fresh lemon juice

    2 teaspoons salt

    4 pounds flank steak

    Lemon Dipping Sauce

    16 ounces light sour cream

    1 Tablespoon horseradish

    1 teaspoon lemon zest

    3 teaspoons fresh lemon juice

    1/2 teaspoon salt

    Combine ingredients in a ziploc bag and add flank steak cut into 1/4" slices diagonally. Chill 8 hours or overnight.

    Place wooden skewers in water to cover and soak 30 minutes. Thread steak onto skewers. Grill over med/high heat about 5 minutes on each side with lid closed.

    (For dipping sauce, simply combine ingredients and chill).

    ----------------------------------------------------------------

    Mexican Cheesecake Appetizer

    Crust

    1 1/2 cups tortilla chips finely crushed

    1/4 cup butter melted (maybe more)

    Baked Center

    19 ounces cream cheese softened

    2 large eggs

    2 1/2 cups shredded Monterey Jack cheese with

    jalapeno peppers

    4 1/2 ounces chopped green chilies -- drained

    1/4 tsp. ground red pepper

    Topping

    1 cup sour cream -- (8 oz.)

    1/2 cup red bell pepper -- finely chopped

    1/2 cup green bell pepper -- finely chopped

    1/2 cup yellow bell pepper -- finely chopped

    1/2 cup green onion -- chopped

    1 medium tomato -- chopped

    2 Tablespoons finely chopped olive

    1/4 cup fresh cilantro or parsley chopped

    (optional)

    1. For the crust, crush tortilla chips into fine pieces (like a crushed graham cracker crust) and mix with melted butter. Press into a 9" spring form pan and bake at 325 degrees for 15 minutes. May want to line the base of the pan with parchment paper.

    2. For the baked center, mix all baked center ingredients and pour over crust. Bake at 325 degrees for 30 minutes.

    3. Let the cheesecake cool in the pan for 10 minutes or so. Use a knife to cut around the edges of the pan and remove the outside of the spring form pan. Cool completely on wire rack, or in refrigerator.

    4. Cover cheesecake with sour cream, cover and refrigerate long enough to set the cheesecake and sour cream layer.

    5. When ready to serve put the chopped toppings on and serve with tortilla chips.

    This makes a beautiful presentation and can be done ahead of time. Don't put toppings on until ready to serve or they will get watery.

    ---------------------------------------------------------------------------------------------

    Pancetta Crisps with Goat Cheese and Pear

    16 thin slices pancetta

    16 teaspoons soft fresh goat cheese (from 5-ounce log)

    2 ripe small pears -- halved, cored, cut

    into 1/4-inch-thick slices

    Fresh thyme leaves

    Preheat oven to 450


  11. Here are the ones that I use and that I have found to be good...they are by that famous gluten free baker.

    Note that potato flour and potato starch are different things, but that tapioca starch and tapioca flour are the same thing. Confusing.

    Also, I hear (have never tried this one myself) that you can't baking gluten free without xanthan gum--it just doesn't work.

    I also use Pamela's baking mix for pancakes, in sour cream corn muffins in place of regular flour, etc.

    Gluten Free Flour Mix

    2 Parts White Rice Flour

    2/3 Part Potato Starch

    1/3 Part Tapioca Starch

    I mix up a batch of this and keep it in a container to use when needed. You can do it in any proportions of the above. I usually make 3 cups worth and store that in the pantry and remake as needed.

    Featherlight Flour Mix

    1 Part Cornstarch

    1 Part Rice Flour

    1 Part Tapioca Starch

    1 Part Potato Starch


  12. Thanks for all the great recipes! Some of them look really yummy!

    I found these little dishes the other day and I was wondering if they would work for hot dog buns. http://www.cooking.com/products/shprodde.asp?SKU=135225 . I have used a muffin top pan for hamburger buns, but I was thinking about getting some little round dishes like these for hamburger buns.

    ptkds

    That's what I use for the foccacio with the gluten-free pantry bread mix. My dishes are round, but they're the perfect size for something like a hamburger bun. I don't know how they would work for hot dogs, though--do you think they're skinny enough?


  13. I didn't even know they made french bread pans. That would certianly make things easier, especially since this particular dough is so sticky. I've heard the gluten-free Pantry one is good, but at $5.75/box, I haven't yet tried it.

    Don't know about the hot dog pans, but there is a thread somewhere here about someone just making hot dog rolls.


  14. I have two things that I do...first, after it's done mixing in the bread maker, just take the paddle out with a wet or Pam-sprayed hand. It doesn't need to knead because you're not developing the gluten like in regular bread, so it doesn't matter if you then take the paddle out.

    The other thing I've started doing is just using my Kitchenaid to mix the dough really well (3 ninutes on medium), then put it in the pan and let it rise in a barely warm oven coevered in sprayed plastic wrap (I turn it on for 2 minutes to 200 degrees, then turn it off). When it's done rising (length of time depends on the bread--most are 45 minutes-1 hour), I uncover and bake as usual.

    Neither method is as easy as sticking it all in the bread maker and forgetting about it, but at least you don't lose half the dough to the paddle.