5 replies to this topic

[gofish]

My friend's 19 year old DD just found out she has Celiac Disease. Buying glutten frree products at the health food store is going to break the bank.
I'm trying to find recipes for them. What is your favorite ones?

Edited by gofish, 20 June 2012 - 03:43 PM.

[CrabGrassAcres]

I've not come up with anything satisfactory in the bread or baked goods dept except for pancakes made with buckwheat. Been a while since I did any. You have to use plain buckwheat flour, eggs, salt, baking soda and you can use milk or water for the liquid. Use a non stick skillet because you really cannot cook them with any fat, it makes them heavy. Don't put sugar in the batter. They can be used to make sandwiches or make them thin for wraps. Stack several with filling and icing for a cake or serve hot with butter and syrup or jelly.

I'm trying to learn to make rice noodles for daughter. Learning curve in effect!

Rice flour can be used to make "Sandies" shortbread cookies. They are normally pretty dense and rice just makes dense baked goods.

"GF" products nearly always have something in them that daughter cannot eat so I just cook everything from scratch and have done for years.

[Jori]

This will sound crazy but the Pediatrician told us McDonalds fries were okay with Celiac when they were checking DD. That was almost 5 years ago so I would check to see if it's still alright but it might be a nice treat.

I'll see if I have any of the info Riley's or the nutritionist at the local hospital gave me.

Dangerous Grains (book)

[Mother]

I have given up trying to replace gluten foods with perfect look alikes. There just doesn't seem to be any, though perhaps Mt_Rider will come in with the rice bread recipe they have used in the past. It is pretty good.

There are dozens of recipes online, all good to some degree. Celiac.com is a wonderfully supportive site but typing in gluten free recipes will gain you hundreds and hundreds of them. Also, you might check out paleo recipes as those are normally gluten/grain free and some are excellent. Mark's daily apple is one with lots of recipes but there are tons of them as well.

The one suggestion I might add is that many recipes can be easily modified to use on the gluten free diet. Just as an example, Rice Crispy bars. The rice crispies need to be gluten free and the marshmellows need to be checked to make sure there is no gluten used in the dusting powder. Also the vanilla needs to be gluten free, some aren't. Corn tortilla's are a good substitute for bread as long as they are gluten free, some aren't. Gravies can be made with corn starch or potato flour or arrowroot etc. Breading for meat can be gluten free cornflakes, and etc. Well, you get the idea. Perhaps you could find out what the person enjoys the most and then try to modify some recipes for them. I'm sure they will appreciate it.

It is so nice of you to be helping like this, Gofish. Bless you and good luck with the recipes.

[out_of_the_ordinary]

Best site for info on being gluten-free: http://forums.glutenfree.com/
They even have a Gluten Free diet Bootcamp thread http://forums.gluten.../topic1309.html which I highly recommend checking out. Keep in mind that there are a lot of sources for cross-contamination!!!! There's also recipes on that board.

I buy very few specialty gluten-free items, mostly because of my 19 food allergies. I do recommend Tinkyada brand rice pasta. It's the only one I've tried that holds up like regular pasta. My Walmart actually has a small gluten free section and that pasta is under $3 there.

Anything specific she's looking for? For us, (except for the obvious gluten-stuff, like baked goods, bread, ect.,) it was switching brands to ones that were safe/gluten-free.

Most of the Chex cereals are now Gluten free. That was huge for the gluten-free community!

I don't recommend eating out, especially at first. I personally don't eat out because I don't trust anyone else to make sure my food is completely safe for me. It took me quite awhile to get the hang of everything, so I don't trust someone in a busy restaurant kitchen to know exactly what to do. Just stirring my food with a plastic spoon that had previously stirred something with gluten in it (even if washed), is enough to cross-contaminate.

Edited by out_of_the_ordinary, 22 June 2012 - 02:06 PM.

[CrabGrassAcres]

I just ordered daughter some buckwheat flour from Amazon. 25# of organic for $25.82 with free shipping. I've never found it so cheap anywhere. Have to get it on the subscription, but I set it to every 6 months and you can either cancel an order or cancel the subscription if you don't want it again.