https://www.celiac.com/rss/4-celiaccom-forum-latest-blogs-rss-feed.xml/Celiac.com Forum's latest celiac disease blogs RSS Feedenhttps://www.celiac.com/blogs/entry/2615-north-country-smokehouse-recalls-gluten-free-pork-sausage-products-due-to-wheat-ingredients/North Country Smokehouse, a Claremont, N.H. establishment, is recalling approximately 2,601 pounds of pork sausage products due to misbranding, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. The product has a gluten free claim represented on the front of the label; however, the product contains gluten in the form of wheat. Wheat, which is an allergen, is also listed in the product’s list of ingredients. The ready-to-eat pork banger sausage items were produced on February 13, 2019. The following products are subject to recall: [View Labels (PDF only)] 12-oz. vacuum-sealed packages containing 4 pieces of “NORTH COUNTRY SMOKEHOUSE NATURAL IRISH BRAND BANGER SAUSAGE” and a use by date of 04/15/19 represented on the packaging. The products subject to recall bear establishment number “EST. 5390A” inside the USDA mark of inspection. These items were shipped to distribution and retail locations nationwide. The problem was discovered on March 11, 2019 when the firm notified FSIS that they received a consumer complaint. There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about an injury or illness should contact a healthcare provider. FSIS is concerned that some product may be in consumers’ refrigerators or freezers or both. Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase. FSIS routinely conducts recall effectiveness checks to verify that recalling firms are notifying their customers of the recall and that actions are being taken to make certain that the product is no longer available to consumers. Consumers and members of the media with questions about the recall can contact Alicia Baker, brand manager for North Country Smokehouse at (603) 543-0234 Ext.214.Thu, 14 Mar 2019 17:28:00 +0000https://www.celiac.com/blogs/entry/2614-conagra-brands-inc-recalls-chicken-and-rice-products-due-to-misbranding-and-undeclared-wheat/Wed, 13 Mar 2019 00:27:18 +0000https://www.celiac.com/blogs/entry/2612-march-2019/I perfected a new menu item for tent and truck sales at markets. Breakfast on a stick, imagine a corn dog, but eggs instead of breading, cooked on either turkey sausage to turkey bacon. Thinking these can be sold for $3 each. Food truck financing is still slow, the fundraiser had $25 this last month and I have raised $4k by cutting back on my meds and food the past 8 months. About $26K short of my injection fund. Water heater looks like it will bust soon Landlord says they are getting a new....for weeks while I empty a 5-gallon bucket from the drip daily. My diet, I went the whole month of Feb giving up all animal products except collagen and eggs. I for the last 7 days gave up sugar alcohols to see if this affected my digestion but nothing different. I started talking on The Mighty about my mental issues and traumas in life...stuff I NEVER talk about to anyone in some cases....some are the reasons I am so broken with IRL trusting of humans. This seems to be a good way to go about it. Perfected a version of a hot dog bun 100% grain free and low carb. Pretty much a flatbread round shape 6" around but fluffy like bread. pick it up and eat like a taco. I have resorted to emailing philanthropist requesting help, my pride used to keep me from just sending emails to people. I threw it under the bus, getting hte money to launch this truck and becomes self-supportive and be useful serving others is a drive to stay alive at this point...and my only reason to be alive. I put my foot down about a guy at my dad's shop exposing me to allergens. The vomiting is still present in evenings with reduced enzyme consumption. Not much just some floating mass. The rest is working out and normal again. Found some more high fat digesting enzymes that sit better with my stomach. Been having fun biohacking my diet, LARGE amounts of Hemp, and Dark unsweetened chocolate completely took away my abysmal and life ending thoughts and left me with a pessimistic optimism with randomly cynical jokes about my life. The negative emotions of sadness, anger, and sinking feelings of failure are gone. Going to change to using Coconut for saturated fats next week and get off chocolate and see if any of the chemical compounds present are the cause. I find myself cooking a lot more, 4-5 days in advance and snacking a ton, and offering to cook for others. Wondering if coping for lack of usefulness, depression, stress, etc.Fri, 01 Mar 2019 21:00:57 +0000https://www.celiac.com/blogs/entry/2610-getting-a-definite-diagnosis/I was on very low carb diet late summer early Fall into winter. At Christmas I came off and ate Christmas sweets, cookies, etc, etc... so good. By New Years I began with severe diarrhea with urgency. Extremely fatigued, my physician started me on doxycycline, no help, put on lomotil, motofen- no help. Then started questran. No help. Used verbizi, bentyl. Not much better. Had egd and bx showed villous atrophy. But the antibody lab test for celiac was negative. The dq2 and dq8 genetic testing showed dq2 positive, but dq8 negative. I also had microscopic colitis in the sigmoid at the same time. All other lab work was WNL. No physician with straight up tell me yes “definitely “ celiac. I don’t understand why the gluten antibody test was negative, when the biopsy pointed to it. I’m so confused and wishing the doctors would say yes this is what it is, and if you follow diet, all will be fine. I’ve been gluten free 4 weeks now. Feel better, no real diarrhea like before, but would like to get definite answer. My family has some immunological diseases such as lupus, RA, diabetes, but no celiac. Anyone else have contradictory findings?Tue, 19 Feb 2019 06:09:40 +0000https://www.celiac.com/blogs/entry/2609-nature%E2%80%99s-path-foods-recalls-a-specific-production-run-of-envirokidz-choco-chimps-gorilla-munch-and-jungle-munch-cereals-due-to-undeclared-gluten/Mon, 18 Feb 2019 19:51:00 +0000https://www.celiac.com/blogs/entry/2608-taylor-farms-tx-inc-recalls-chicken-products-due-to-undeclared-wheat/Wed, 06 Feb 2019 18:52:11 +0000https://www.celiac.com/blogs/entry/2607-feb-2019-update/This last month as been a mess, turmoil with sponsor (for my food truck business) changing their mind, the updated health codes, and being constantly turned down trying to find sponsors, investors, etc. I found and made back up plans and compromises but still feeling abysmal at the fact I will probably spend another year struggling and indebted my family with my medical expenses, and bills for food and rent. Hopefully it picks up with market sales this year. I did redo my recipes for better gluten free cakes, rolls, and breads for the bakery. Using more expensive almond flours, no sugars at all, and using more and different leavening agents for improved rise. Even removing the staple psyllium husk from my cakes. My emotional support animal Ouros the bearded dragon has been a complete nutcase. I know he is mentally handicapped (heck his name came from the fact he would try to eat his own tail as a baby til he chewed most of it off). We got him a solid walled enclosure with sliding elevated windows. This stopped him running into walls full force every day til he stunned himself. As he used to just bang his head on glass walls of his other one all day til I would stop him or he hurt himself too much to move. Now he will scratch at the windows on this one, like nails on a chalkboard.....still special ed lizard does not comprehend see through materials, but at least it is raised so he can not head bash hard on it. He is eating less live feeders and more veggies as he has gotten older and is saving money. Still daily he has one of his panic/mental attacks and starts freaking out til I put him in a small box for a hour or hug him close til he calms down. Heck this morning he tried to cook himself attacking his heating element. Unsure who is comforting who in this relationship lol. I think I know how parents with a kid on the spectrum feel about being powerless to help their kids. As to my body, diarrhea is back..... I spent January eating more and more meat, lean venison, Epic Pork Rinds, Turkey Bacon, Tuna, Salmon, Grass fed beef. Now around the end I tried tapering back my enzymes to save money...and the D got MUCH worse like 6 times a day liquid. Going back off meat in February for a "Vegetarian" month, fitting for the month of love eh? This brought up some other interesting concepts, could blood sugar be a issues with the D also and are they related. I was talking with other people on KETO, I have something abnormal. I can eat no sugar, no starches, no fruit, grains, or starchy veggies and even fasting still have a glucose of 101-120. Apparently I should be in the 80-90 range with my diet. Maybe my pancreas function got worse or completely dead? I mean what happens if you have NO insulin? Can't find studies on someone without a pancreas trying to Keto or atkins diet to manage blood sugar. I started a "diabetic" regime of chrominum, and a a few other things playing with herbal regimes and finding they help me feel better and evening stemming the binge eats a bit. Good News about body, throughout the month of January I put on 6.5lbs, I see very little jiggle in the mirror jumping but more defined abs, leg muscles, and arms. This might either be due to increased animal products, bone broths, or the extreme increase and in fat and protein. Trying to keep up the high fat/protein with vegan sources for half the month of FEB to biohack this. Last week of February I am going to go low fat high protein and do the old "cutting" I used to do. Really go for the full definition competition look. I also have regained a good deal of nerve response....annoyingly so. Used to be I could cut myself, burn myself, drinking something hot, or something else and not be bothered by it. NOW, I feel little cuts on my hands with a odd burning sensation to them, I feel stuff being warm...and the old pain sensations of burning myself with hot food, hot pans, drinking hot beverages...even cold leaving a painful sensation after handing frozen items for extended amounts of time. Heck I feel itchy dry skins, crumbs on my bed, and lint globs in my socks....stuff that I have not noticed since I was a kid.Sat, 02 Feb 2019 14:37:52 +0000https://www.celiac.com/blogs/entry/2606-coconut-flour-pancakes/Coconut Pancakes, low carb, and free of gluten, starch, grains, or sugars. 1/2 cup (56g) coconut flour 1 tsp baking soda 1/8-1/4 tsp uncut stevia or monkfruit powder 4 beaten eggs 1 cup (240ml) Coconut milk 1 tsp vanilla or maple extract Optional 10-20 drops oooflavors pancake flavor drops 1. Beat the eggs, extract, drops, milk in a bowl or 4cup measure cup. 2. In another bowl whisk flour, baking soda, sweeteners. 3. Mix the flours into egg mix and let set a few mins to thicken while you preheat skillet/griddle on low heat 4. Grease skillet with a Tbsp of coconut oil or a spits of spray between batches, and pour forming 3" pancakes cooking 2 mins a side flipping til brown. These are thick and a bit dry, I love using a bit of butter flavored coconut oil and Lakanto or oooflavors Sugar Free syrups on them. Seriously try with the cookies one from oooflavors NOTE ingredients bought through the Thrive link get you a extra 25% off, great for gluten free shopping. Thrive Market http://thrv.me/gf25 https://thrivemarket.com/nutiva-organic-coconut-flour https://thrivemarket.com/p/lakanto-maple-flavored-sugar-free-monkfruit-syrup https://www.oooflavors.com/products/pancake-flavored-liquid-concentrate https://www.oooflavors.com/collections/zero-syrupsTue, 29 Jan 2019 18:57:02 +0000https://www.celiac.com/blogs/entry/2605-gluten-free-business-woes/As many know I was working on starting a 100% gluten free Paleo based Food truck business. I had business plans down, menu tested at markets down, truck lay out down, and approved 150k financing pending a 30K injection and me finding a sponsor. WELL the health inspector contacted me today with new regulations and this Commissary Requirement A Commissary is defined as a permitted fixed food establishment that serves as an operating base for a mobile food vehicle. The commissary is where the MFPV will be stored, parked, serviced, cleaned, supplied, and maintained. When located in Ennis, the facility must be constructed and licensed in accordance with the Ennis City Health Code. Home based operations are not allowed. All mobile food preparation vehicles must report daily to a commissary where: - The vehicle is properly cleaned and serviced. - All food contact surfaces are washed, rinsed and sanitized. - The liquid waste is properly disposed. - The vehicle receives potable water necessary to operate. - Food served from the mobile food vehicle is stored, handled or prepared. - Single service articles are properly stored. - The vehicle is stored overnight (minimum of 5 hours). So now, even though the truck has a fully self contained kitchen plan will require me to build a commissary. The nearest ones for rent is over 40miles away...and with shared kitchens not gluten free. And now I need another 200-300K to have it built God I need to find a philanthropist, with my dreams so far out of reach and me having to be a leech for now with family to get by I am quite cornered with what to do.Fri, 25 Jan 2019 01:10:53 +0000https://www.celiac.com/blogs/entry/2604-sunbutter-cookies/Sun butter cookies. Grain free, nut free, sugar free. Posting this as tomorrow is national peanut butter day. Maybe your like me and USED to enjoy peanut butter or maybe it has always been that diabolical legume spread that left you in pain for hours. Regardless here is a peanut free alternative to peanut butter cookies. I even did it this time without almond flours/butters and opted for sugar free. Makes approx 36 1/2 cup (56G) Coconut flour 1 cup (200g) Swerve or Erythritol 1 cup (256g) Sunbutter unsweetened 3 large eggs whisked 1 tsp vanilla 1. Preheat Oven 350 2. Prepare baking sheets lined with parchment (3 at 12 cookies each) 3. Combine coconut flour and swerve and whisk. In another bowl mix sunbutter, eggs, and vanilla then combine. A mixer makes this easier but can be done by hand. 4. Using a Tbsp or small dough scoop form balls and arrange on baking sheets flatten slightly with a fork. 5. Bake 15-18 mins then transfer to a wire rack to cool. NOTE ingredients bought through the Thrive link get you a extra 25% off, great for gluten free shopping. Thrive Market http://thrv.me/gf25 https://thrivemarket.com/p/sunbutter-no-sugar-added-sunflower-butter https://thrivemarket.com/p/swerve-granular-sugar-replacement https://thrivemarket.com/nutiva-organic-coconut-flour https://www.luckyvitamin.com/p-435169-nutiva-organic-coconut-flour-3-lbsWed, 23 Jan 2019 14:06:00 +0000https://www.celiac.com/blogs/entry/2603-perdue-foods-llc-recalls-simplysmart-organics-gluten-free-chicken-nugget-products-due-to-possible-foreign-matter-contamination/Perdue Foods, LLC, a Perry, Ga. establishment, is recalling approximately 68,244 pounds of ready-to-eat chicken nugget products that may be contaminated with extraneous materials, specifically wood, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. The ready-to-eat chicken nugget items were produced on Oct. 25, 2018. The following product is subject to recall: [View Labels (PDF only)] 22-oz. plastic bag packages of frozen “PERDUE SimplySmart ORGANICS BREADED CHICKEN BREAST NUGGETS GLUTEN FREE” with “Best By: Date 10/25/19” and UPC Bar Code “72745-80656” represented on the label. The product subject to recall bears establishment number “P-33944” inside the USDA mark of inspection. These items were shipped to retail locations nationwide. The problem was discovered when the firm received three consumer complaints that wood was found in the product. A complaint was also reported to FSIS’ consumer complaint monitoring system. FSIS was notified by the firm on Jan. 17, 2019. There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about an injury or illness should contact a healthcare provider. FSIS is concerned that some product may be frozen and in consumers’ freezers Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase. FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls. Consumers with questions about the recall can contact Perdue Consumer Care at (877) 727-3447. Members of the media with questions about the recall can contact Andrea Staub, Sr. Vice President, Perdue Foods, LLC, at (410) 341-2755.Mon, 21 Jan 2019 01:44:00 +0000https://www.celiac.com/blogs/entry/2602-pre-dx-011919/I have been enjoying the *taste* of gluten products this week, that I'm eating for Dx purposes, but less so the symptoms. I had a lot of fat/white mucus in my stools this week, sometimes going to the bathroom 3 times a day (never happens to me), bloating, overall confused/foggy spirit, depression, dramatic borborygmi. I'm sad and feel undesirable, and boyfriend cares about my BM "in the abstract", so no pg-17 details (which I understand), I appreciate that though I'd like to be able to describe the details too and feel less horrible. I had a few drinks while we skyped today, it raised my spirits. I just hate my body, how it reacts, and not knowing (yet officially) what's up.Sun, 20 Jan 2019 03:57:55 +0000https://www.celiac.com/blogs/entry/2601-pre-dx-011319/Hi everyone, I just noticed the cool blog feature of this website and decided to create my own and have some kind of outlet for all my gluten issues. I am seeing a GP tomorrow to get blood tests done, although I will try to see if there is a way for me to not be back on the Bad Stuff for the full 12 weeks, as that is impossible for me. I have been eating full gluten meals today for the first time in a while and I. Have. So. Much. Gas. Awkward. Not to mention the Belly™ and the lower stomach pains. I also have a breakout on my back? What the heck is even my stupid body. Anyhow, I am just hoping tomorrow goes well and that I can find my answers fast. I haven't considered what will happen in case of negative results... Sigh. What else could this be? Going to bed with the pregnant stomach now. Looking forward to the start of constipation and/or diarrhea tomorrow. SadAndSick P.S.: that meme thoMon, 14 Jan 2019 00:56:08 +0000https://www.celiac.com/blogs/entry/2600-need-some-feedback-please/I was diagnosed with Celiac a few years ago and I am 15 years old now. I have noticed that since I started a gluten free diet my breasts haven’t grown at all. I haven’t grown much at all since than now that I think about it. My mother and aunts all developed around my age or younger. I know that genetics play a part in development but they all developed earlier. I know I should just be happy with my body but I feel kinda left out since all my friends are more developed and I have a very flat chest. I was wondering if anyone knew if having celiac had anything to do with my breast development and if I can do anything about it?Sun, 06 Jan 2019 04:46:28 +0000https://www.celiac.com/blogs/entry/2597-jan-2019/So the vomiting is still constant in the evenings sometimes at lunch 5-7 enzyme pills can prevent full purges and just few gulps of floating mass. I am still very frustrated with this, what floats comes up OK, so I soak my meals 8-24hours and have it preblended. BUT when it is heated up stuff FLOATS..like really? Then there is that random benezorr of solid mass at the bottom of my stomach that goes rancid and makes me light headed and sick til I cough up a large mass from several days of collecting. I have followed poster boys idea and significantly cut back my nexium and sticking to ranidine. NO effect at all...thankfully I get health insurance this month....but at the cost of not being able to afford anything else....(RSDI $906 - $750 rent/bills - $138 Health insurance = $18...the frack do you live on this?!) Diarrhea came back...but with it less of the vomiting...as when it cleared up the vomiting got worse only lasted a few days out of no where. Fasting for 12 hours from 5pm til 5am has caused my body to stop focusing on digesting and more on rebuilding...I am bulking up with pure muscles...annoying part is I now do not feel the workouts....I have exceeded my equipment. NOTE exceeding the 12 hour fast or trying a bone broth fast...caused my digestive system to shut down with constipation. I Swear I must have a dead section in my gut....if stuff is not constantly shoved through it then it sets up and gets stuck there...the fast not only led to constipation but a drunk like feeling and nausea with fever....did this twice a week apart. 12 hours is my limit. I have come up with a way to make a cheap monte cristo....instead of heavy batter and deep frying it like Cheddar's I am going to start with gluten free grain free bread, put a bit of deli turkey on it, some vegan dairy free cheddar and mozz, and dip the sandwich and soak in a egg and almond milk bath, then a light almond flour dusting before BAKING it. Will post on how this goes. My bakery has remade our cakes...SOO rich and like a gluten cake our taste testers could NOT stop eating it....it is grain free and low carb, I pretty much did a straight up sub with our psyllium binder for tapioca starch...like only 1-2tbsp depending on version for the entire cake or batch. This holds it up, makes it soft and not so muffin like, and give a wonderful gluten cake texture. Holidays were interesting, I put bows on all the stuff my family got me the past few months..and regifted myself lol. Actually made me feel like I got a bunch of gifts when I only got a few cheap things. I could only get a few things for family.....and this is amusing, I got some money from friends for Christmas...WHICH covered sending them THEIR gifts lol, so I got the gift of giving. New years....I do not do late nights...I looked up a countdown map...I celebrated with Japan...my newyears was at 9am Central, so much easier for use morning people. Sparkling water for a drink though. There will be post on a meal idea for new years, perhaps others will have fun with it. OH and this morning I found a new thing...onions make me puke, I made air fried onions. Ate a handful and was in the bathroom...GG stomach. Moderation and seasonings they seem fine but this explains why I was hit and miss with homemade ranch seasonings and anything with strong onion flavor....I hope it gets better if this becomes more sensitive I would debate life.Wed, 02 Jan 2019 00:38:00 +0000https://www.celiac.com/blogs/entry/2596-daiya-gluten-free-pizza/I recently ate this product a frozen pizza labeled gluten free. Shortly after I became violently ill. I know that this was the cause since I hadn't eaten anything else. Has anyone else had a reaction to this product? I don't believe they should be selling this product as gluten free to unsuspecting people.Tue, 01 Jan 2019 19:51:01 +0000https://www.celiac.com/blogs/entry/2595-knock-off-monte-cristo/Monte Cristo Knock off This is not the Cheddar's Monte Cristo from my childhood, I could make one more like it but I can not justify spending $30 in initial products. I bought a store brand of Gluten Free and Grain Free bread from Whole Foods for a proof of concept over using my own. BUT this would probably be better with thick canyon bake house slices. So this is more like a french toasted battered turkey and cheese sandwich, feel free to up the antsy adding ham and swiss. 2 tbsp Nutiva Butter Flavored Coconut Oil 6 Large Eggs Beaten 1 1/4 Cup (300ml) Cashew or Almond Milk 8 Slices Gluten Free Bread, I used Julian Almond Paleo but Canyon House might work. 4oz Dairy Free Cheddar, I used some lisanatti shreds, melted in a bowl a bit so it would not fall out slices would work 12oz Thin Sliced Turkey, I found the Naturals from Oscar to be gluten and corn free Raspberry sauce for dipping is optional along with a bit of powdered sweetener for dusting if you wish to add a bit more authenticity 1. Preheat oven to 400F, line a rimmed baking sheet with a non stick mat or foil, brush with melted coconut oil or butter. 2. In a 9 x 13 baking dish whisk the eggs and milk, season with salt and pepper 3. Top 4 slices of bread with turkey bit of pepper and salt, distribute the cheese evenly over the turkey and top with the remaining bread. Transfer these to the egg mixture and press down with a spatula soaking for 1-2mins a side and carefully flipping. 4. Transfer again to the baking sheet and cook 15mins then carefully flip and bake another 8-14 mins til done. I finished a bit with the broiler then let rest a bit. Again this is a not quite the normal one...but it gave me a bit of satisfaction.Tue, 01 Jan 2019 19:03:45 +0000https://www.celiac.com/blogs/entry/2594-oreo-cookies/Again experimenting with some odd rewrite of others recipes to meet cravings, I give you Oreo Cookies DO NOTE the type of Cocoa used is Important 2 1/4 Cup (249g) Almond Flour 3 tbsp (21g) Coconut flour 4 tbsp (32g) BLACK cocoa Powder (Blommers on Amazon) 1 tsp Baking Powder 1 tsp Psyllium Husk 1/4 tsp Salt 1/2 Cup (120G) Nutiva Butter Flavored Coconut oil melted 1/2 Cup (100G) Swerve 1 Large Egg Room Temp 1 Tsp Vanilla Extract 20 drops O's Cookie oooFlavors (optional) 1. Preheat Oven to 350F 2. In a medium Bowl Mix top 6 ingredients and whisk well 3. In a separate bowl cream together the swerve and coconut oil for a few mins 4. Mix in the Egg, vanilla and drops til well combined 5. Add in the Dry and mix til well combined 6. Roll out the dough on parchment paper, I find using plastic wrap on top then a roller worked well til about 1/8" thick 7. Using a cookie cutter cut in to as many cookies as you can and place on a parchment lined cookie sheet (I filled almost 2 sheets) Re-rollout and keep up til you have used all the dough 8. Bake 12-15mins then let cool completely, Store in the fridge before trying to put the filling on it, as they need to be cold. NOTE I spread a cream cheese type frosting on them Simple Frosting x2 for extra Frosting 1tbsp Coconut oil butter flavored 4tbsp confection swerve sugar free sweetener 2tbsp Lakanto maple 1/2 tsp LorAnn Oil non dairy cream cheese extract Thrive Market 25% off link http://thrv.me/gf25 https://thrivemarket.com/nutiva-butter-flavored-coconut-oil https://thrivemarket.com/nutiva-organic-coconut-flour https://thrivemarket.com/p/bobs-red-mill-almond-flour https://thrivemarket.com/p/swerve-granular-sugar-replacemen https://www.amazon.com/Konsyl-Supplement-All-Natural-Gluten-Free-Sugar-Free/dp/B079G2K943/ https://www.oooflavors.com/products/os-cookie-flavor?variant=17031282885 https://thrivemarket.com/p/swerve-confectioners-sugar-replacement https://www.amazon.com/LorAnn-Oils-Cream-Cheese-Icing/dp/B00CMX130O/Thu, 27 Dec 2018 14:11:00 +0000https://www.celiac.com/blogs/entry/2593-crab-rangoon-cakes/So Missing the old crab Rangoon, and needing to make a version without a wrapper....I modified my Garlic Cheesy Bread. 1/2 cup almond flour (60g) 1/4 cup + 1 heaping tbsp coconut flour (36g) 1 tbsp Psyllium Husk 2 tsp baking powder 1/2 tsp Onion powder 1/4 tsp Garlic Powder 1/4 tsp salt 1 8oz Tub Cream cheese heated til soft (I used Vegan Miyoko Creamery Cream Cheese Un-Lox Your Dreams You can find this in Trader Joe's Nation wide) 5oz Crab Meat (I used 5 oz out of a 6oz can of Millers Select White Crab Meat) 6 tbsp virgin coconut oil , melted 2 Eggs Room Temp 1. Preheat Oven to 350F 2. Mix your Flours, baking powder, onion, garlic, Salt, Psyllium and whisk well to combine 3. Mix your oil and eggs, then use a mixer or a hand blender to combine with the cream cheese, then fold in your crab meat 4. Add in your flour mix and fold til well combined with no clumps. 5. Let set a few mins then using a Tbsp scoop out heaping scoops and either use a mini muffin tin or place on a baking sheet. 6. Bake for 20-25 mins til browned on top Thrive Market 25% off link http://thrv.me/gf25 https://thrivemarket.com/nutiva-butter-flavored-coconut-oil https://thrivemarket.com/nutiva-organic-coconut-flour https://thrivemarket.com/p/bobs-red-mill-almond-flour https://www.amazon.com/Konsyl-Supplement-All-Natural-Gluten-Free-Sugar-Free/dp/B079G2K943/ https://www.amazon.com/Millers-Select-Special-White-Ounce/dp/B004XLC2SA/ https://miyokos.com/collections/vegan-cream-cheeseSun, 23 Dec 2018 17:44:39 +0000https://www.celiac.com/blogs/entry/2592-cinnamon-sugar-doughnut-holesmonkey-bread/Sun, 23 Dec 2018 00:46:00 +0000https://www.celiac.com/blogs/entry/2590-noodle-krugel/So going through old family recipe cards again and I find a super simple recipe for something called a Krugel....looked interesting and I figured I could do it with miracle noodles. Noodle Krugel 2 Packages Miracle Noodles Angel Hair 2 large Eggs 1/2 Cup (60g) Swerve Sugar Replacement 1 1/2 Cup (360ml) Almond Milk 6oz Kite Hill Ricotta 20 Drops oooflavors Raisin Bread (Optional) 1/4 Cup Chopped Nuts (I used walnuts) 1tbsp Swerve 1tbsp Cinnamon 1/2 tbsp Nutmeg 1. Day before Prepare and dry your noodles, and chop up into 1-2" Pieces and place in a 8x8-9x9 Baking dish 2. Combine your eggs, cheese, milk, swerve and drops mixing well til mixed (I used a hand blender) 3. Pour your mixture over your noodles and cover with plastic wrap and transfer to the fridge and leave overnight or at least 8 hours 4. Next Day, Preheat oven to 350F, mix up your nuts and spices and evenly sprinkle over the top and cover the dish with foil. 5. Bake 35mins covered, then remove foil and finish for 40 mins Thrive Market 25% off link http://thrv.me/gf25 https://thrivemarket.com/p/swerve-granular-sugar-replacement https://thrivemarket.com/p/miracle-noodle-shirataki-noodles-angel-hair https://www.oooflavors.com/products/raisin-bread-flavored-liquid-concentrate?variant=12578237448286Tue, 18 Dec 2018 13:31:00 +0000https://www.celiac.com/blogs/entry/2589-keto-cinnamon-rolls/4 tries, and this is satisfyingly close to gluten ones....still missing that yeasty and gooyness of the raw center ones of my childhood, but I still binge ate 3. Any suggestions for improving Rise or making a bit more gooy I would love to hear. Dough 220g Almond Flour 28g Coconut Flour 2 Large Eggs (ROOM TEMP or the oil will harden up) 1/4 Cup (60g) Nutiva Butter Flavored Coconut oil 1/4 cup (60ml) nut milk 2 tbsp (30g) Lakanto Maple Syrup 1/2 tsp Himalayan sea salt 2 tsp apple cider vineagar 1 tbsp Heinz Feather Light Baking Powder 1 tsp vanilla extract 2.5 (25g)tbsp psyllium husk 3tbsp Hot Water Filling 3tbsp (45g) Lakanto Maple 2tbsp (30g) Nutiva Butter Flavored coconut oil 3 tbsp ground cinnamon (cassia is more gelish, siagon is more bite) 3 tbsp Swerve Brown Simple Frosting x2 for extra Frosting 1tbsp Coconut oil butter flavored 4tbsp confection swerve sugar free sweetener 2tbsp Lakanto maple 1/2 tsp LorAnn Oil non dairy cream cheese extract 1. Whisk Dry Except the Psyllium Hudk in a large bowel, mix wet in another with the psyllium husk whisk and let set a min to thicken, then combine wet and dry and mix well with a spoon 2. Knead out the dough with your hands making sure it is well combined adding in 3 tbsp hot water and working it in(IMPORTANT this helps activate the emulsifiers) then transfer to the fridge for 30mins to let it chill 3. Mix up the filling while the dough is chilling and set aside, and Preheat your oven to 350F 4. Take the dough out of the fridge and put down some parchment paper, using a rolling pin roll out the dough until 1/4" thick 5. Apply the filling to the dough spreading evenly the back of a spoon works best 6. Might want to use a thin spatula to help get it off but slowly start to roll one edge of the dough going slowly to roll it up into a log. 7.Take a large knife and cut the dough into 1 - 1 1/2" sections place each on parchment paper covered baking sheet. 8. Bake for 18-25mins til browned 9. Choose your glaze and have fun drizzling it over them. NOTE if you do this with hot rolls it will run all over them and puddle around. When Chilled the icing will harden up. Bonus tip warm the icing before hand to make it drizzle well. Thrive Market 25% off link http://thrv.me/gf25 https://thrivemarket.com/nutiva-butter-flavored-coconut-oil https://thrivemarket.com/p/lakanto-maple-flavored-sugar-free-monkfruit-syrup https://thrivemarket.com/nutiva-organic-coconut-flour https://thrivemarket.com/p/bobs-red-mill-almond-flour https://thrivemarket.com/p/swerve-confectioners-sugar-replacement https://www.amazon.com/Swerve-Sweetener-Brown-12-ounces/dp/B07FCCZ3FX/ref=asc_df_B07FCCZ3FX/? https://www.amazon.com/Konsyl-Supplement-All-Natural-Gluten-Free-Sugar-Free/dp/B079G2K943/ https://www.amazon.com/LorAnn-Oils-Cream-Cheese-Icing/dp/B00CMX130O/Sun, 16 Dec 2018 15:27:00 +0000https://www.celiac.com/blogs/entry/2588-recent-life/Fri, 07 Dec 2018 20:13:00 +0000https://www.celiac.com/blogs/entry/2587-instant-hamburger-buns/I was going to make hamburger Salad but recalled a mini burger receipe from a cook book I got from ketosummit. Modified slightly and made 2 regular size buns in 2 cup glass dishes. I have their permission to repost this. Today is also National Comfort Food Day....well not having ate a burger bun in 5 years I think this counts. (I made a extra bun and ate it mashed avocado) Makes 2 buns or 4 slider buns. 2/3 cup (70g) Almond Flour 1 tsp (4g) Baking powder 1/2 tsp salt 2 eggs 5 tbsp (75ml) Nutiva Butter Flavored Coconut oil 1. Put half of each dry ingredient in each dish (1/3cup (35g) almond flour, 1/2 tsp baking powder, 1/4 tsp salt) whisk. Now add 2.5tbsp Coconut oil, 1 egg to each and mix well. 3. Microwave on high 90 sec each and let set a min and they should pop out. 4. If using the 2 cup dishes cut in half, if using coffee mugs you get 4 slices for sliders each. Thrive Market 25% off http://thrv.me/gf25 https://thrivemarket.com/p/bobs-red-mill-super-fine-almond-flour https://thrivemarket.com/nutiva-butter-flavored-coconut-oil And Check out they have cook books and recipes that are pretty much all gluten free, low carb, and easily made dairy free https://ketosummit.comWed, 05 Dec 2018 17:49:00 +0000https://www.celiac.com/blogs/entry/2586-december-2018/Mon, 03 Dec 2018 14:04:00 +0000