Diosa

HI Lollie, it's the non cook here.

i used some good eatz flour and followed the recipe on the bag of flour and.....the dough looks like cake frosting..

It says you have to put in refrig for 1 hr.

ok the hrs' up going to go ck it

i can't have the tapacio flour..hummm any ideas for substitutions.

hugs

judy

What about sorghum? Potato starch or corn starch might also work, if you cn have either of those.

Diosa, Stevia is not an artificial sweetener, but a herb that happens to be very sweet. It is considered a supplement and is actually good for you.

So, why don't you stop using the extremely unhealty Splenda and just use the healthy Stevia instead?

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.

I feel your pain.

For breakfast every day, I can tolerate tangerines, only. Lunch is raw veggies and nut butter, as is dinner. I eat SO many because I am trying to fill up (over these two meals: one whole cabbage, four carrots, two zucchini, about 10 mushrooms, a whole thing of celery, two peppers, half a broccoli, half a cauliflower) and lo-nad behold: bloat city. It's so uncomfy.

But it's that, or sick from all the other foods that make me sick.

So I figure i'll have to deal with bloating.

The raw veggies themselves can cause bloating. Especially broccoli. Have you tried Beano? Maybe that might help?

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.

I frequently shop at stores like Whole Foods and Trader Joe's, but often find that the food labeled as "gluten free" often contains gluten (i.e., barley disguised as "brown rice flour", etc.). Is it common for these foods not to be truly gluten-free, or could I be suffering from other allergies?

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.

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!

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.

Here is another to-die-for-dish: Phad Thai

Open Original Shared Link

This is a rice noodle stir fry that is relatively easy to do. This recipe seems to be pretty close to what I remember it. I remember my first taste of this dish.....mmmmmmmm....it was soooo good I ate it 10-12 times in a row before I got tired of it. Very filling.... the Tamarind juice might be a problem for you but I don't think it is glutenous...you can leave it out if necessary.

enjoy

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.

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!

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.

Thai kitchen has a lot of soy and gluten free recipes on their website.

Open Original Shared Link

Open Original Shared Link

I also have some gluten and soy free recipes on this thread: Open Original Shared Link

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.

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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. )

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)

I don't know what I did wrong! My pasties were a little.....pasty!

The crust was greasy and really crumbly-but mostly greasy. I went back over the steps and I did it......

Do you have any suggestions on what I may have done wrong?

The filling was great!

Lollie

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.

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.

Armetta

would you post the pizza pocket recipe for us...... sounds good

thanks

mamaw

To Diosa

well I got you two customers so far!!!!!!!!!!!!!!!! Do you want my mailing address--- I'll even be your guiney pig!!!!!!!!!!!!!!!!!!!!!!!!!

mamaw

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.

Let me preface this by saying that I am an excellent baker, fabulous. I was looking into pastry programs at culinary schools, I even applied to one. Everyone raves about my cooking, and especially about my baking.

I can say this in all honesty, and without modesty, because I did all of this fabulous gourmet cooking with wheat flour.

I made my first attempt at true gluten free baking this evening, with a simple banana bread. I figured my mourning period over wheat was about over and I had some bananas sorely in need of bread making, and I hate wasting food.

So I found a gluten-free BB recipe on the celiac site and decided to try it, I used Bob's Red Mill flour blend or whatever it is.

Was it a failure? No. It rose beautifully, is nice and springy, and is a perfect golden brown.

It just doesn't really taste like anything, and my husband spit it out because the texture and aftertaste were wierd. I just don't know if I can emotionally handle gluten free baking, but I can't make wheat stuff, just deglutening my kitchen and walking down the bread aisle at HEB made me sick!

It's just that baking is my talent, my calling, my true love. Even if I suck at everything else, baking is what I knew I could do better than pretty much everyone I knew.

The bread isn't bad, really, but it's not my bread.

Bob's red mill is fairly heavy on the garbanzo flour. May try this version from the glutenfreeforums.com:

2 cups Garfava Flour (2/3 part)

1 cup Sorghum Flour (1/3 part)

3 cups Tapioca Flour (1 part)

3 cups Cornstarch (1 part)

I know the first time you try bean flour it can be a bit overwhelming. There are several different ones you can try to see what combination works best for you. Don't give up on it yet.

It was a really simple recipe. I used the Bob's Red Mill baking flour. I was supposed to roll it out paper thin on wax paper, cut it into 9" squares and then roll up with filling in them. They just fell apart the minute I tried to peel them off the paper, much less roll them up! The only way I could get them to stay together was to not roll them so thin, but then they were just too thick. All in all a disaster. That recipe didn't call for an egg though. I'm sure that would help a lot with elasticity in the dough, plus I thought maybe adding some xantham gum might help....what do you think? I'll give your recipe a try....to be honest it looks a whole lot better than the one I had! Thanks!

You could try flouring the wax paper. Or even oiling it by rubbing a lightly oiled aper towel (or if you are like me, you keep the margarine wrappers for light oil jobs. )That might help get them back off, or use the paper itself to roll it? as in start rlling it with the paper then peel the paper back, start again, peel back, and just do it gradually?

I would definitely try the egg and some xantham gum. It really helps make the dough stick together and gives it some of the elasticity that it needs.

WOW, instead of sharing the recipe perhaps you should put them on the market to sell ready made!!!!!! I will be your first customer.....After you get your business going strong would you try to make the long nut and poppy seed rolls for me?????? Or can I come to live at your house????

I wish I had time to experiment with some good foods --- until then I will order from you...

thanks--------------------------- you have talent

mamaw

*blush* Thank you s o much for the vote of confidence.

I would give the poppy seed rolls a try, but the recipe I found had walnuts (?) in it? Are they supposed to? The rest of it sounds easy enough from what I've found online but i didn't know whether the nuts in it was right or not. What is your memory of poppy seed rolls and long nut rolls? I would definitely be willing to try to come up with something

I will have to try that! I'm on a bad cooking streak lately I just did an eggroll wrapper experiment that ended very very badly (if you should happen to come across the magic recipe for those little treats please please let me know!!) In the mean time some pastry dough that holds together sounds like just the thing to lift my spirits! Thanks!

What did you try for eggroll wrappers flour-wise? Did they just not hold together?

I found this recipe on Allrecipes.com. Looks like with a bit of tweaking this would work.

INGREDIENTS:

1 egg, beaten

3/4 cup cold water

1/4 teaspoon salt

7/8 cup all-purpose flour

2 tablespoons peanut oil

DIRECTIONS:

In a medium bowl, whisk together egg, cold water and salt. Mix in all-purpose flour 1/3 at a time. Allow the mixture to stand 15 minutes at room temperature.

Heat a wok over high heat. Remove from heat and thinly coat with 1 tablespoon peanut oil. Reduce heat to low. While wok is still warm, pour 1/4 of the egg mixture in an approximately 8 inch circle. Rotate wok quickly to spread an even layer of batter. Cook over low heat 45 seconds to 1 minute, until bottom is golden brown and edges begin to curl. Carefully remove from heat and place on a paper towel, golden brown side down.

Repeat the wok procedure with remaining batter, 1/4 at a time. Rub wok with remaining tablespoon of peanut oil after the second wrapper has been made.

Allow the wrappers to cool completely. Cut wrappers in half to use for egg rolls.

Mine aren't. They are yellow. I grind them in my old coffee grinder (now a spice mill).

Now will you share the recipe with us, please.

I used this dough for the pasties (recipe to follow) but it should work for pies and such I would think...

Gluten Free Cornish Pasties

For the pastry:

2 1/2 cups gluten-free flour (I used Bob’s Red Mill gluten-free All-purpose flour as I’m about out of my homemade blend)

1 tsp ground mustard seeds (this is a must)

1 tsp baking soda

1 tsp Guar gum

2 tsp Xantham gum

4 Tbsp crisco butter flavoured shortening

5 Tbsp dairy free margarine (or you could use all shortening so long as it equals 9 Tbsp or 120g)

1 egg

water

For the filling. This is a more traditional recipe, but feel free to use whatever you like:

250g (or about 8 oz) steak, finely chopped

3 small old potatoes peeled and finely chopped

1 medium (or 1/2 large) onion, finely chopped

1/4 cup chopped fresh parsley (minus the big stems)

1/4 cup beef or chicken stock (or a combo of stock and wine, which I prefer)

pepper and salt to taste

1 tsp English mustard (I prefer Dijon, but stone ground, brown or even yellow would work)

1 tsp grated horseradish (I used to use prepared horseradish but have yet to find it here. I just bought a root and grated it myself)

beaten egg for glazing/sealing

Preheat oven to 210 C/425 F (gas mark 6 or so). Line a baking sheet with parchment paper or lightly grease it.

Place flour, xantham gum, guar gum, baking soda and mustard in food process or stand mixer (I prefer my mixer, but this can easily be done by hand mixer, pastry cutter or by hand) and add shortening and margarine. Process or mix til mixture is fine and crumbly. Add egg and mix until it starts coming together. Add lukewarm water until it starts to ball up. Take out of food processor or out of the mixing bowl and give it a few good kneads to make sure it’s a good consistency and isn’t too sticky. Refrigerate for 1/2 hour to an hour if possible.

In the meantime, mix up all the ingredients for the filling. Make sure that the filling is well coated with the horseradish, mustard and the liquid.

Roll pastry between two pieces of waxpaper to about 3mm thickness (about an 1/4” or so). Make the dough circular by using a bowl or a saucer. It should be about 16 cm (or about 6") in diameter. Place some of the filling int the middle of the circle. You end up leaving about 1 1/2” to the edge of the circle. Brush some of the beaten egg around the exposed edges of the circle. Gently bring the sides together to form a half circle with the seam facing up. Pich the edges to form little frills if desired. Otherwise, just make sure it’s sealed. Move to the baking sheet and brush with more of the egg wash. Repeat with the rest of the dough.

Place in oven for 10 minutes. Reduce heat to 180 C/ 350 F (gas mark 4) and bake another 20 minutes or until golden brown and yummy.

If you are allergic to eggs, the egg replacer should work.

I am totally happy!! Today I made an attempt at gluten free pastry dough to make Cornish pasties (sort of like pot pies, but not in a pot/tin and not nearly as gooey) This was even more of an adventure since I also can't use rice nor soy flour as I'm allergic to both. I tried duplicating some recipes I've heard about/saw online and met with less-than-stellar results. As in no way in h*** would it hold together, let alone roll out. So I chucked those out the window and just went with total karmic cooking (the instinctual level of cooking) and the dough turned out great! And so did the pasties. These were beef, potato, and onion with a bit of Dijon mustard, a bit of freshly grated horseradish, some homemade stock and a bit of red wine. YUM!!

Just had to share!

hey diosa- do you have that recipe for flourless chocolate cake?

I do. Here's the one I found/cobbled together.

Flourless chocolate cake with fresh raspberry sauce

For the cake:

12 tablespoons unsalted butter

12 ounces bittersweet chocolate (semi-sweet will work, but make sure it’s good quality chocolate)

3 teaspoons vanilla extract

8 large eggs (separated)

2/3 cup brown sugar (packed)

1/4 teaspoon salt

1/4 teaspoon cream of tartar (or 1 tsp or so of baking powder)

1 tablespoon cooking oil or cooking spray, for greasing pan

2 tablespoons gluten free flour, for dusting pan

For the raspberry sauce:

1/2 pt. raspberries

1/2 c. water

1/4 c. sugar

Preheat oven to 325 F. Oil and flour a 9” springform cake round. Cut a piece of wax paper or parchment to fit inside the bottom of the pan, place the paper in the bottom of the pan.

In a double-boiler on gentle heat, melt the butter and chocolate together until smooth. Set aside to cool slightly.

In a clean mixing bowl (make sure there is no oil residue on the bowl or mixer attachments) beat the egg whites until they become cloudy and frothy; about 30 seconds. Continue beating while adding the brown sugar and cream of tartar. Beat until stiff peaks form- be careful not to overbeat- this is most important!

If the eggs curdle, throw them away and start over with new egg whites, seriously.

Whisk the egg yolks and vanilla into the melted chocolate mixture in a large mixing bowl. Gently fold the egg whites into the chocolate (start by folding in about 1/3rd of the whites, then gently fold in the remaining whites), the mixture should end up fluffy and light. Pour into the prepared pan.

Wrap the bottom of the pan with foil and place the pan in a deep cooking sheet with about 1/2 to 1 inch of water in it. Bake the cake for about 60-70 minutes or until it passes the toothpick test. Remove cake from oven and allow to cool for about an hour.

Gently run a knife around the edge of the pan, and then carefully invert the cake onto a flat plate or other surface. Remove the paper from the bottom (now the top) of the cake. Invert again onto the final plate for displaying the cake. The cake can be eaten right away but it may fall slightly when it is cut- for best results, it should be refrigerated for at least 6 hours before serving.

Right before serving the cake, make the raspberry sauce by combining all ingredients and bringing them to a boil. Strain and cool the sauce. Garnish the cake with fresh raspberries and serve with the sauce.

I had a wicked craving for chocolate yesterday, and decided to make some chocolate dipped strawberries and apples. Well, ok, it was mostly the strawberries, but I had leftover chocolate so I had the DH slice up a few apples for me. Most really good dark chocolate (Green and Black's, Ghiradelli's) are gluten free and dairy-free. I ended up making a ganache out of it as I wanted the chocolate a bit thinner - I used Fleischmann's margarine because it's mostly corn oil and lactose-free. I saw Rachel Ray on Food network do this with bananas as well. I'm curious if one could get oranges to work.

It was also a friend's birthday, so I made a flourless chocolate cake with fresh raspberry sauce. Is it sad that I liked the strawberries better? Not that the cake wasn't good, I was just more on the strawberries last night.

I bet with some experimenting, you could try bittersweet chocolate, or even good baking chocolate and sweeten it with a sweetener, though I haven't tried it in a while. Last thing I did like that was with silken tofu (before the soy allergy was known), dutch processed cocoa powder and splenda for a sugar-free chocolate mousse.

I have to admit, my favorite cookbooks aren't gluten-free at all. They are my 15 minute Low Carb cookbook from Better Homes and Gardens and Cook it Quick from Weight Watchers (and the WW low carb cookbook as well) Low carb recipes are the easiest things to adapt to be gluten-free, as they tend to be a lot of meat and veggies. I actually only own one gluten-free cookbook, and it was a gift from a friend. It's called the Best Ever Wheat and Gluten Free Baking Book. There are *lots* of baked goods recipes in it. I've not tried many as most are rice flour based, but now that I'm starting to get my own mix of gluten-free flour together, I might start digging through it and see how I do.

I have more cookbooks than any human should.

My faves are my Weight watchers 15 minute one and my low carb 15 minute one. But I *LOVE* trawling Allrecipes.com and recipezaar.com for ideas. Even footnetwork.com has got stuff that's delicious and fun.