Anyone here Gluten Free?

[herb girl]

I've been gluten free for about 2 1/2 years now. My oldest daughter as well. We did not have a biopsy diagnoses to absolutely declare us celiac. But through clinical/symptoms we are 100% gluten intolerant, celiac or not.

We have found we must bake at home or go broke buying anything gluten free.
Home baked is better anyway. I have a slew of GF cookbooks and love to recipe share.
It took us a while to get the hang of it, but now the whole family eats GF because the difference in taste/texture is minimal.

Eating out isn't as hard as it used to be now that we now what to stay away from.

The worst is church fellowship meals....I've had several mishaps and resulting severe stomache's from that.

The symptoms that disappeared or were greatly reduced by cutting out the wheat/gluten:

Headaches
IBS (irritable bowel syndrome)
insomnia
muscle aches, joint pain
Severe PMS


Just wondering if there are any fellow GF I diggers . Would love to swap recipes with you.

[herb girl]

Here's the best recipe for vanilla cupcakes/muffins I've ever had. I've served these to mixed crowds and they always get raves. No one ever guess'es they are GF.

Vanilla Cupcakes

3/4 C. raw sugar
1 1/4 C. brown rice flour mix
1/4 t. salt
1 1/2 t. baking poder
1/2 t. xanthan gum

2 lg. eggs
1/2 C. milk
1 t. vanilla extract
1/2 oil

1. Beat sugar and eggs 1 minute. Add flour, salt and baking powder, xan. gum, oil, milk and banilla. Then beat at med. speed 1 minute.

2. Bake 20 minutes for cupcakes, 35 minute for 9" round cake pan in preheated oven at 350.

[herb girl]

Best GF mix for recipes:

Rice Flour Mix

Brown rice flour (extra finelyground ) 2 cups

Potato starch (not flour) 2/3 cup

Tapioca four 1/3 cup



All ingredients are easily found at any health food store. I use Bob's red mill products.




Best Gluten Free Cookbook: Gluten Free Baking Classics by Annalise Roberts

http://www.amazon.com/Gluten-Free-Ba...5624150&sr=1-1

[TastyofHasty]

herb girl, I've been following the Blood Type Diet for a little over a year now, as a Type O, I follow the diet and avoid wheat and corn products (mostly). I eat rye crisp and a whole lot of rice (sadly, it's white rice 'cause DH doesn't like brown). I was eating rice crackers, but gained a lot of weight, then read about MSG and how it's in so many foods and "turns off" the thing that tells us we are full and to stop eating ... the rice crackers have maltodextrin(!) which is one of the alternative, sneaky, other "names" for MSG. So I cut them out, too, as well as trying to avoid MSG everywhere, and am slowly losing the weight I put on.

When I first started the Blood Type Diet, I lost about 20 pounds and felt GREAT. BUT over the past year I've gone up and down weightwise and really have begun to cheat on it (I just made tacos for the first time in a year, for instance, and ate them, despite the corn tortilla!) because I've really begun to wonder if cutting out certain foods COMPLETELY is really actually healthy!? I used to make a mean focaccia-pizza ... not to mention fantastic cinnamon rolls, roly-poly pudding, etc. etc. etc. ... some things I miss a LOT, other things I don't miss at all (corn bread!).

I did read about xanthan gum and how it helps SOMEthing about the non-wheat flours, but don't remember what. What exactly does xanthan gum do??

I made (not Ezekiel) Essene bread by sprouting wheat berries quite a bit last winter. That is probably not gluten free, but the Blood Type Diet says sprouting wheat berries destroys the LECTIN that is in wheat that people with Blood Type O can't abide. You might find the Blood Type Diet interesting, 'specially if you are perhaps Blood Type O? DH is Type B and is only supposed to eat WHITE (not whole) wheat flour, which is what he has always insisted on anyway. It's interesting to realize that people seem to naturally gravitate to foods that are good for them, and avoid foods that are bad for them, not even THINKING that the fact that they can't eat this and neighbor G can't eat that may be related to their different blood types! Here in America the "Melting Pot" we probably have more variation in blood type/ancestry than anywhere else in the world, yet health experts glob all people together without thinking about historically different diets in countries of origin.

[sunrise corner]

I was diagnosed this summer as gluten intolerant and am still learning my way around it. Fortunately, we already had a wide variety of other grains in our diet, so having millet or quinoa or amaranth was easy. I haven't found a bread I like, though someone told me this evening that a local store carries brown rice tortillas, which might make wraps possible.

Patricia
of
Sunrise Corner

[gardenia]

Originally Posted by herb girl

I've been gluten free for about 2 1/2 years now. My oldest daughter as well. We did not have a biopsy diagnoses to absolutely declare us celiac. But through clinical/symptoms we are 100% gluten intolerant, celiac or not.

We have found we must bake at home or go broke buying anything gluten free.
Home baked is better anyway. I have a slew of GF cookbooks and love to recipe share.
It took us a while to get the hang of it, but now the whole family eats GF because the difference in taste/texture is minimal.

Eating out isn't as hard as it used to be now that we now what to stay away from.

The worst is church fellowship meals....I've had several mishaps and resulting severe stomache's from that.

The symptoms that disappeared or were greatly reduced by cutting out the wheat/gluten:

Headaches
IBS (irritable bowel syndrome)
insomnia
muscle aches, joint pain
Severe PMS


Just wondering if there are any fellow GF I diggers . Would love to swap recipes with you.

Hello,

here you have some links for free downloading ebooks with glutenfree recipes.


1.
Danna Korn, Connie Sarros “Gluten-Free Cooking For Dummies"
For Dummies | 2008-04-07 | ISBN: 0470178108 | 360 pages | PDF | 2,3 MB

link: http://rapidshare.com/files/161953398/GlutFrCook.zip


2.

Shauna James Ahern "Gluten-Free Girl: How I Found the Food That Loves Me Back... And How You Can Too"
Wiley | 2007-10-05 | ISBN: 0470137304 | 288 pages | PDF | 10,3 MB

link: http://uploading.com/files/4DTW1JLI/0470137304.zip.html

or

http://depositfiles.com/en/files/tbe1kmhco


3.

Carol Fenster " 1,000 Gluten-Free Recipes"
Wiley | 2008-10-06 | ISBN: 0470067802 | 720 pages | PDF | 5,2 MB

link: http://depositfiles.com/en/files/dlkt0utyo

or

http://rapidshare.com/files/234655272/GlutFrRec.rar

or

http://uploading.com/files/Y1V2ZU6V/GlutFrRec.rar.html




I hope informations will help somebody.


Bye, gardenia

[kefirmaven]

Originally Posted by sunrise corner

I was diagnosed this summer as gluten intolerant and am still learning my way around it. Fortunately, we already had a wide variety of other grains in our diet, so having millet or quinoa or amaranth was easy. I haven't found a bread I like, though someone told me this evening that a local store carries brown rice tortillas, which might make wraps possible.

Patricia
of
Sunrise Corner

A great cookbook that explains every thing is, The Gluten-Free Gourmet-Living Well Without Wheat by the late Bette Hagman. I like the Ener-G light Tapioca bread, ever had that?

I'm also allergic to tree nut and peanuts, so sources of alternative flours like those put out by Bob's Red Mill are out for me due to the other allergens present.

[NightMist]

We are not gluten intolerent at my house, though I am trying to cut back some because we have an autistic child. Don't quite know what to make of the claims that cutting out gluten and alpha casiens will lead to improvement in his communications, but it doesn't hurt much to cut back where I can.

We do have a friend with celiac, so I have learned a bit about gluten free cooking. Our friend loves shortbreads made with rice flour, and I have talked about pie and pastry over in the pie crust thread. The big problem is yeast bread, you just cannot make a good yeast bread without gluten. The commercial efforts try adding gums or gels or methocel to replace the gluten, and it usually is just nasty. I have no idea of how to sort that one out, so when I know she is coming over I will make biscuits or muffins of corn, rice, sunflower, and nuts, some combination thereof anyway.

Here are some gluten free peanutbutter cookies.
It is from "Ideas for Entertaining From the African-American
Kitchen" by Angela Shelf Medearis, and it is a "one all" recipe so it
is easy.


Carver's Peanut Butter Cookies


1 cup peanut butter
1 cup sugar
1 egg beaten
1 teaspoon vanilla


3 tablespoons corn starch (flour in the original) for dipping the fork


Preheat the oven to 350
Mix the peanut butter with the sugar, then stir in the egg and
vanilla.
Make the dough into 3/4 inch balls and put them on an ungreased cookie
sheet. dip the fork into the starch and flatten the balls with it.
Bake for about 10 minutes.
Allow to cool before taking them off the sheet.

[herb girl]

Tasty, Yes, I read that book...very interesting. Don 't agree with everything but learned a lot.
I'm type O and I pretty closely fit the picture he talks of with type O's.

Sunrise, we just had rice tortillas today! I love 'em. Much better than store bought rice bread for sandwhiches.

Gardenia, thanks for the great resorce! Never saw that before.

Kefir, My hubs is allergic to tree nuts to...anaphelactic (sp?) shock. It's pretty bad. So I can't even have the stuff in the house to use for me.

Night mist, in this months issue of "living without", a gluten free mag. they talk about the autism diet connection. It's very informative. I don't have an austic child but have friends that do and they are VERY encouraged by following a gluten free/ casein free diet.

[w8in4dave]

I wonder sometimes if I should go gluten free.. Is there a test your doctor can do to test for that??