Mizzo

rice crust quiche or whatever you want to fill it with

mix 3 cups cooked and warm long grain white rice with 1 egg and 2 tbl parmesan cheese and press into a pie pan bake at 350 for 15 min until brown. Remove and fill with what you want, cook until done. I have made this twice and next will try brown rice. filling possibilities are endless.

eggs and cheese, ham

eggs and hamburg with chse

taco meat topped with cheese

very thick white sauce or cheese sauce with chicken/ham etc...

layer veggies and meat

etc...

chili made with beans or Turkey (old el paso chili mix is safe I believe)

chicken taco soup in the crock pot there are many recipes online

Home made Lentil soup very filling and healthy

lazy man lasagna bake. corn pasta, cottage cheese or ricotta and cheese with Jarred sauce= easy peasy

Kelbasa as an inexpensive protein

oops just saw no tomato

Another rising trick is to heat water in a microwave for about 2-3 minutes (should boil rapid). Open the door ,take out water and put in the plastic wrapped covered bread dough, shut door quickly and let sit. The moist heat from the Microwave lasts a while surprisingly.

Restaurants are out. I live in a tiny town in the middle of nowhere. The restaurants here are not gluten savy at all, and with corn being a problem for me too, I just wouldn't trust them. The nearest Applebee's is 60 miles away. What I usually do is cook enough for two or three days. I try to keep the pots and pans to a minimum. I use the Foreman grill a lot, and I bake a lot of potatoes in the oven. The veggies I just chop up and throw in the microwave here at work. What I dois not HARD, but I just feel like I am wasting time in the kitchen that I could be using much more constructively.

I was never a big fan of EATING to begin with. It didn't matter what I ate (hence the frozen pizza) as long as I had something to fill the hole in my belly. Food just wasn't important to me. I mean, sure I like ice cream and stuff, but I even remember as a kid, wishing they could come up with a "food pill" so we didn't have to waste time cooking and eating. Now it seems like I'm hungry all the time and my whole life revolves around food. I hate it. I just want to go back to being lazy in the kitchen so I can get on with the IMPORTANT things, like music and um, music.

Like I said, I'm just over tired and feeling whiney. I'll carry on because what else can I do? Maybe I could beg all of you to send me food? Hey, with enough dry ice it should get here alright.

I completely understand you feeling like life revolves around food , because it does. I am not Celiac but my daughter is and I like to cook but can be very resentful of cooking due to gluten free demands. The first year was pretty disheartening, but much better now. My DD is 8 and very social so I am thinking days ahead for playdates, birthday parties , camps etc.... It's exhausting at times. My husband doesn't understand because HE DOESN'T DO ANY COOKING, and thinks I am a crank when I get p***ed off when they throw a last minute cupcake party in her NO-food classroom and I have to whip up a batch for a party that shouldn't be happening . So Yes, I hear you !!!

Just whining hear too , no responds necessary.

Most standard coffee bean grinders do not have the capacity ( blade placement or power) to grind rice and beans into a super fine grind like flour. It will work fine on coffee beans and spices. However, I doubt it will break, I say try it once with rice and it it doesn't work to your satisfaction return it. Typically, you need to spend a lot on a milling machine to get flour used for baking etc...

good luck

I make a ( lazy- man) lasagnas with Tinkyada penne cooked very al-dente first. Worked fine for me. Try a small batch see how you like it.

I'm new to all this and still experimenting on what to use for a sandwich. I found the gluten-free sliced breads taste pretty bland and I heard about corn totilla rolls. They're cheap; the small ones are under $2 for 30 at Target. Early on, even when I nuked them to heat them up, they still fell apart when I tried to roll cold cuts into one and had no taste. A less tight roll worked better, as did using 2 instead of one. No, I don't wanna deal with the hassle of cooking them in a pan with oil. I just want a quick simple sandwich. For the hec of it, I put one it my toaster oven until it was semi-crispy and guess what? It pretty much stayed together when I folded it in half (no, haven't rolled it yet) and tasted a lot better! I might be on to something

I believe the restaurants steam it to get them to roll

This is the best "Lavash" type gluten-free bread ever, do not vary from the recipe. I suggest making the whole batch as written first time around, then you can decide if you want to break the dough up into batches for separate meals.

Ingredients

1 cup fine brown rice flour

1/2 cup tapioca starch

2 Tablespoons sugar

2 teaspoons xanthan gum

1 Tablespoon instant yeast

1/2 teaspoon salt

3/4 c. water

1 teaspoon cider vinegar

2 Tablespoons EVOO (Extra Virgin Olive Oil)

2 eggs

2-3 Tablespoons sweet rice flour (for dusting pan/hands)

Directions

Mix together all dry ingredients except sweet rice flour (brown rice flour, tapioca starch, sugar, xanthan gum, yeast and salt).

In a heavy mixer, combine wet ingredients (water, vinegar, oil, and eggs).

Slowly add dry ingredients to well blended wet ingredients.

Beat on medium/medium high speed for 4 minutes.

Dust a large jelly roll pan with flour (or oil bottom of pan and lightly dust oiled pan).

Scrap dough onto oiled/dusted pan and press as thinly as possible. (fill pan)

Using a fork, tap indentations across the entire dough.

Place dough in a warm spot, allow to rest/rise for 35-40 minutes. ( skipping the rising time is the quick method that I use and it works fabulous)

Preheat oven to 425F.

Bake for 11-15 minutes or until the top is slightly browned.

It wil come out of the oven with a slight crust that will go away as the bread cools. Allow the bread to cool 15-30 minutes before using. It will become flexible and soft.

Cut into large pieces to use as a folded sandwich bread

TRY it

NOTE: Leaving the bread wrapped in a ziplock on the counter overnight will preserve the flexibility.

There is no substitute rule but just know that almond flour is denser because it has more "fat" in it so you may want to cut back on butter /lard . I don't know how much though,sorry

For your oldest

IMO prolonging the inevitable is just that. You have decided to do a challenge , so do it as soon as possible. There will be missed school days , works days etc.. no matter when you do it unless you wait till summer break.

Also, when a person is gluten free for a period and then goes back on gluten it is a far worse experience as your body was healing. So be prepared for the worse. My DD is gluten-free 1 1/2 yrs and simple cross contamination gives her reactions as bad as pre diagnosis when she was eating gluten regularly.

Your youngest is different as he/she usually cannot fully express their pains and emotions verbally to you. You may want to wait until they are older for that reason. However if you do them both at the same time you can get it done with all at once. You know your kids best I think it's more your call on that.

good luck with your decisions

Why are you doing a challenge ? is it for an endoscopy ? How long have they been gluten free ?

In my personal experience I find the longer the dough is refrigerated the better the cookies ( roll-out type dough) is for holding together.

good luck

Do you mean rollout the dough, do the cut outs, and then freeze it before baking?

I made a half recipe of "The Cake doctor bakes Gluten free Rollout cookies using a cake mix from Pamela's"

These are crumbly when cooked, taste great but I can't use these for decorating etc...

Anybody know of a way to save the mix when its in dough form already?

yes, second to last ingredient is wheat germ

No reco except advice to contact a local Celiac support group. They can usually reco someone.

Our local support group (small) is all adults , no families and they do not seek nutritionist help, unfortunately for me.

I live on Ri border and cannot drive into childrens hospital Boston for nutritionist appt's. Anyone use a nutritionist in the area they can recommend? From Providence to Marlboro, Ma area along rte 495 belt

I just had an appt with my Pedi offices new Nutritionist who didn't know what the hell she was doing. I left the appt with a standard healthy lifestyle form with a couple of things crossed off and bulger and spelt bread added. YUP !!! She said I will look a few things up for you for our next appt. Well I got home and looked up Spelt bread and bulger and am not going back of course. Maybe as a nutritionist she should have looked a few things up for me before she sent me home with really dangerous advice. I am writing the office to inform them of my decision to stop using her and why.

That being said I don't know who else to direct my nutritional questions too and am looking . My daughter is in the 98th percentile for wt and ht. with a ltd variety of vegetable eating so I need solid advice.

Please, only recommendations for those you have had good personal experience with.

I made this tonight and its awesome. I burnt the edges a bit and it's still the best gluten-free banana bread I've ever made. I am guessing the quinoa flour really makes a difference as this was my first time using it.

Thanks for the recipe.

I made Elana's pantry choc cream pie recipe but substituted 1 tbl guar gum for the arrowroot powder and it never set. I slowly reheated the "pudding" and added 1/8 c milk with 3 tbl cornstarch mixed into it and it still is not setting up.

I have 2 cans of coconut milk , 2 cups dark choc chips and hours of time invested in this.

Anyone know how I can set this after its cooled, twice ?

Nope not the same at all. I have made that brand in the oven and it's not like Udi's.

Udi's is as light and airy as a gluten-free bread can be. But very very small slices and at $6ish per loaf of 10-12 slices, it's expensive. It's also not always in stock because of it's likeability.

ANyone else know Udi's and use a bread machine?

Sorry to tag onto your topic but.....

I am thinking the same thing. My dd will ONLY eat Udi's white, not multigrain, not Rudi's, not Kinnikinnick , not ANYTHING.

So I question if I can replicate that in a bread machine because otherwise it's not worth to me.

Anyone out there using a bread machine to make plain, simple, white bread like "Udi's" ? If so share your machine and recipe info please.

I use it , it tastes great great. But , it is much stronger so use less at first till you get used to it.

Hi all,

I just found this website and ordered 4 packages of almond and coconut flour and was happy that even with the shipping it was cheaper than my local health food store.

soap.com

good luck

I just googled this and got their website:

Catulloprimemeats.com there is an email and phone number to call with questions.

My experience in dealing with the cafeteria staff at our school has been.

1 Have conversations in person whenever possible

2. Be EXTREMELY grateful for them taking time to help your child ( I do this regardless of how I really feel *wink*)

3. Be clear that it's an autoimmune disorder but it responds like an allergy ( they will understand allergy )

4. Keep it simple , explain that contaminations are hard to avoid and ask them to do their best

Does your girl get a choice of foods now?

How many meals is she having there ?

Do they have gluten-free specific foods or is it natural foods they are preparing ?

Are they willing to buy gluten-free foods ?

I have been dealing with our cafeteria for 6 weeks developing food options and cooking processes. This is what we will be/are doing at her school (elementary) for 5 celiac kids

Each day is a designated gluten-free food item. ( no choices)

They have separate pans they line with parchment paper and all meals are baked.

The sides are simple like fresh fruit, yogurt, chips and gluten-free cookies.

Fresh gloves must be worn when dealing with gluten-free foods.

I don't know if any of this applies to you but I hope so.

Good luck