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lpellegr

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Everything posted by lpellegr

  1. lpellegr
    Mono- and di-glycerides are gluten-free, as is propylene glycol. Here's one source of the info: Open Original Shared Link , and here's another from this website: https://www.celiac.com/articles/181/1/Safe-Gluten-Free-Food-List-Safe-Ingredients/Page1.html
  2. lpellegr
    Dessert - look up a flourless chocolate mousse cake recipe if he's a chocolate lover.
  3. lpellegr
    The Aldi by me has a different selection of gluten-free stuff every time I go, so I can't rely on finding something I found before. Curse you, Aldi!
  4. lpellegr
    Rinsing is not recommended for many white rice brands, because the removal of the outer layer that takes it from brown rice to white rice removes a lot of nutrients. Some rice brands are sprayed with nutrients to put back what was lost, so the package will say "do not rinse before or drain after cooking". If you do, you lose the added nutrients, but if...
  5. lpellegr
    Making your own bread crumbs is not too hard. Take any bread (I bake my own, but any will do, and if you make your own it doesn't have to turn out pretty) and tear or cut it into pieces. If you have time and a safe place to do so, let them air dry overnight, but you can skip this. Put them in a casserole dish in the oven at 250, and set a timer for 30...
  6. lpellegr
    I make homemade mac and cheese all the time, using 2T butter + 2T cornstarch for the roux, with 2 cups of milk and as much cheese as I can cram into it.
  7. lpellegr
    It does take some effort, but if you tear up your greens into bite-size pieces, wash them in a bowl of cold water, spin them dry (a salad spinner or I have heard you can put them in a clean pillowcase, take it outside, and swing it around!), and put them in a plastic bag with a paper towel, the paper towel seems to maintain just the right amount of moisture...
  8. lpellegr
    I signed up. Chances are I won't use the product if it's ever approved, but having working in pharma I know how necessary it is to get volunteers for clinical studies, and after 10 years gluten-free I know my body well enough to report any side effects or symptoms. No need to stop eating gluten-free, and two endoscopies and some blood work are all the invasive...
  9. lpellegr
    Ronzoni is now making gluten-free pasta that's pretty good, as is Barilla's.
  10. lpellegr
    Here's a site full of good crockpot recipes, all gluten-free. Open Original Shared Link
  11. lpellegr
    And for those of you who don't feel you deserve the punishment of a pizza crust made of kale and other veggies, you can use frozen hash brown patties as individual pizza crusts. Just kidding - this looks like a great recipe for someone who likes vegetables a lot more than I do. :-b
  12. lpellegr
    Simplest answer, but you might not like it. Instead of replacing bread, pancakes, pasta, etc, learn to live without them, or minimal amounts. Eat meat, eggs, veggies, fruits, cheese, nuts, potatoes, rice - real food. Look into Paleo and South Beach diets for ways to cut down on grains and starches. Also saves money over the cost of gluten-free replacements...
  13. lpellegr
    Use a box of frozen spinach or kale in a quiche - grease an 8 x 8 pan, add the thawed, drained greens (kale might have to be cooked some to soften it, then squeeze out as much water as you can). Top with meat, cheese, whatever's interesting. Beat 6 eggs with about 1/4 cup milk and pour over the top. Bake at 350 for 35 minutes, store in fridge and eat a...
  14. lpellegr
    The condensed soup has half the liquid of the finished product, so I would bet if you made this recipe with two cans of water instead of 4 cans it would be thick like the condensed soup.
  15. lpellegr
    I grew up with something the PA Dutch called rivvels (no idea how to spell it) in soup. It's a dumpling alternative you can try. Beat an egg in a bowl, add gluten-free flour a tablespoon at a time and mix, stopping when you have dough a little gooshier than Silly Putty. I don't add any xanthan gum, just egg and flour mix. Use 2 forks to drop small bits...
  16. lpellegr
    Totally did it, based on some recipes from the internet. Mix one can of tomato paste with 4 cans of water until smooth (this makes about 4 cups). Set aside. Melt 2 T of butter over low heat, add 2 T of cornstarch and mix well to make a roux. Add the tomato stuff to the roux, turn up the heat and stir until it boils and thickens. It might look horrible...
  17. lpellegr
    I make a crustless quiche and use it for four breakfasts. Not too much prep: Grease an 8 x 8" dish or pie plate Cover the bottom with one thawed and squeezed dry box of frozen spinach (or an equivalent amount of any not-too-wet veggie) Sprinkle in crumbled bacon, leftover ham, or any interesting meat you have A little onion powder or spices to taste...
  18. lpellegr
    Just as a counterpoint, in spite of what I read here I bought 2 bags of the gluten-free cookies from a local (NJ) troop, and I was pleasantly surprised. Sure, you only get 20 cookies for $5, but I had to stop myself after 3 cookies. I thought they tasted and felt like my memory of Pecan Sandies (with chocolate chips instead of nuts). It has been 9 years...
  19. lpellegr
    I substituted hulled millet in cous-cous recipes with good success. Same approximate size and texture. And here's a recipe for that: Sear the millet in a few T of olive oil until you get it to a number of different shades of brown, then cook it. Let it cool and add: Chopped celery chopped scallions shredded carrots cashews or almonds Mix...
  20. lpellegr
    This is a combo of the Chex mix and Crispix mix original recipes. You can either do it all in the microwave in a big bowl, or you can do it in a 9 x 13 pan in the oven. Ingredients: 3 - 6 T butter or margarine 4 t - 2 T worcestershire sauce (make sure it's gluten-free). I like more, so I go with the 2 T. 2 t lemon juice (skip if you don't have it...
  21. lpellegr
    That's a lot of good advice. Thanks!
  22. lpellegr
    I second this. If I wanted them made of brown rice, I'd have gotten the nasty Erewhon ones. They don't taste like the originals, they don't crunch like the originals. You can use them for rice krispie treats, but they're not much good in a bowl with milk. Yuk.
  23. lpellegr
    On my trip to Birmingham, England last year, I had really surprisingly good gluten-free food on both flights, and not a rice cake in sight. I wrote about it here at the time, so I'll have to check to see what airline it was. I'll be heading to Heidelberg from Philadelphia in November on Lufthansa, so I'm hoping for a repeat. Once I get there and am in...
  24. lpellegr
    Here's a good recap of what was there: Open Original Shared Link
  25. lpellegr
    Slightly tangential to the original topic, but you can make surprisingly good individual pizzas using frozen hash brown patties as "crust". Bake as directed until crisp, then top and heat until the toppings are done. You might need a fork to eat them, but it works.
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