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About Diosa

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    I maintain a personal blog of recipes and my adventures with celiacs disease. It's at http://www.foodfan.org
  1. What about sorghum? Potato starch or corn starch might also work, if you cn have either of those.
  2. I try to, but the sad fact is the DH doesn't like Stevia, so I end up using Splenda. Wonder if I could start sneaking it in... Stevia you do have to be careful with... too much and it tastes bitter. Yuck.
  3. The raw veggies themselves can cause bloating. Especially broccoli. Have you tried Beano? Maybe that might help?
  4. I'm a bit late to the party, but here's my usual menu Beakfast - gluten-free sausages and gluten-free turkey bacon, sometimes gluten-free Heinz baked beans. Fresh squeezed juice Morning snack - raisins (I'm addicted to those things now) or a fruit leather. At least 2 mugs or more of green tea (no sugar - with lemon or the jasmine varieties) Lunch - usually leftovers from dinner the night before (I make enough so me and my DH can have lunch the next day) Afternoon snack - mroe fruit, carrots or sometimes a bit of DF chocolate. Dinner: I usually have a weekly rota worked out of chicken, beef and occasionally lamb recipes. This week was Thai Beef in Lettuce wraps (homemade soy sauce), sweet and sour chicken (I used shredded cauliflower for rice), Lemon Mustard chicken (gluten free Dijon mustard), Beef Tenderloins in a wine sauce with sauted baby bella mushrooms, lamb stew in the crockpot, chicken with lime dressing, avocado mash, and blackbean and corn salsa. Also a Vietnamese Lemon chicken. These are all super easy and quick to make (all mine are tailored more to the other food allergies I have, most of these can be pretty much done as is.). They all take under 30 minutes to throw together, unless you marinate like I do (overnight) or do the slow cooker (crock pot). I also usually have some sort of roast/sauted veggies. I roast if I have more time (30 minutes) or saute for less time.
  5. You may just be allergic to rice. I'm allergic to both soy and rice so I end up avoiding most gltenn free products in general as I react to rice as badly as I do gluten. Nini also has a point about cross contamination. Also, there still could be gluten in your shampoos, toothpaste and other toiletries. You have to read the labels of the stuff going on your body as closely as the labels for the stuff going in.
  6. I can definitely relate. I did the same thing with a jar of garlic chili paste. I missed the wheat in it. ow. I hope you are feeling better soon. Take care!
  7. I use a lot of SBD and other low-carb recipes. They are so easy to fit into eating gluten-free and for me, was a good starting point on how to eat healthy for me. I omit all the creams/milk/dairy due to my lactose intolerance. I use the potato based milk when I can or a small amount of goat's milk Feta if I *really* need cheese (with digestive enzymes I can tolerate it reasonably well). I'll admit to using Splenda and Stevia for sweeteners rather than sugar. I actually prefer the taste to sugar in drinks. Pepsi with sugar tastes rank to me now. And while hot coffee has to be black for me, iced coffee has to have sweetener (Splenda/Stevia). Sugar doesn't taste right in it at all. I never use butter. I'm a stickler for Fleischmann's corn oil margarine. (dairy-free). I use t for everything.
  8. Actually the rice noodles would be the problem. I'm allergic to rice. But on the plus side, I found some tapioca noodles that can be used in place. Pad Thai was totally back in the cards when i found those. I will probably be giving that recipe a try before too much longer. Thanks again.
  9. I actually use gluten-free cornflake crumbs. They really hold up to frying (especially deep fat frying) and get the nice crispy texture. I use them for chicken "tenders" and Scotch Eggs. YUM!
  10. Thank you so much for the recipe and the site! I love Thai food, and it gave me some wonderful ideas. I'm looking forward to trying my hand at some of those sauces and curries.
  11. Those Thai Kitchen ones look great. I saw they had a Tom Yum soup on there. I haven't had hot and sour soup in ages. Your recipes always rock. You really should consider a cookbook. ----- You guys are welcome on the soy sauce recipe. It was the best one I've found as it tastes the closest to what I'm used to. If you use real beef broth, I'm sure it would really rock. I use these vegan cubes which work well enough. (I usually forget to buy beef stock. )
  12. Sure! I found this one off of Recipezaar, with my own modifications. I made sure to season the chicken with plenty of Vege-Sal and pepper. I also added a bit more vinegar than recommended, and made sure to use cider vinegar. For those who can't have vinegar, I bet a mix of lemon/lime juice would work really well. Also I de-glutened this by using cauliflower "rice". Sweet and Sour Chicken Recipe #141131 YUMMMMM! 1/2 head cauliflower, shredded 1 Tbsp oil 3 boneless skinless chicken breast halves, cut into cubes (about 3/4 lbs.) 1 small green bell peppers, cut into strips 1 small red bell peppers, cut into strips 3 Tbsp vinegar 1 Tbsp cornstarch 3 Tbsp brown sugar 1/4 cup soy sauce substitute 1/2 tsp ground ginger 1 (8 oz) can chunk pineapple in juice 1/2 tsp garlic powder 1. For the rice, put the shredded cauliflower in a microwave safe bowl and cover. Add a few tablespoons of water and microwave for 6 minutes or so. 2. Meanwhile, cook and stir chicken in hot oil in large skillet until brown. Add peppers; cook and stir 1 to 2 minutes. Stir cornstarch and soy sauce in small bowl. Add soy sauce mixture, pineapple in juice, vinegar, sugar, ginger and garlic powder to skillet; bring to boil. Enjoy. Soy Sauce substitute 2 cups low sodium beef broth 2 teaspoons cider vinegar (or lemon/lime juice) 1 teaspoon molasses 1/8 teaspoon ground ginger 1 dash black pepper 1 dash garlic powder 1 dash onion powder Combine all ingredients in a small sauce pan and boil uncover until reduced to 1/2 cup. Store in refrigerator. Stir/Shake before using. (2-4 servings)
  13. Hmmm... Not really.. You could try playing with the portions of Crisco to margarine. I've done all margarine before and that always did well. The Crisco made it a bit flakier than the straight margarine, as the margarine only does make more moist and more of a shell, but less authentic tasting to my DH. That would be my thoughts? Let me know how it goes.
  14. I found a great sweet and sour chicken recipe online. It was so/gluten/dairy free. I made my own soy sauce as well. It's mostly beef broth with spices. It's not as dark as store bought, but it took no time to throw together.
  15. Definitely send me those nut roll and poppy seed recipes and let me see what I can do with them. Those you might have to be the guinea pig for, as I'm allergic to nuts. (at least as far as I know. Getting the full on allergy testing soon for the non-food stuff mostly) I'm wanting to try a variation and see how they freeze. If it works well, I may very well see if you guys are still interested and mail them out.
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