Gluten Free / Celiac Cooking Recipes and Discussion

Gettin’ the pasta part done right continues to be a challenge. Gotta stick with one brand & figure it out. We’ll get there.

 

That’s what I mean. Been messin’ around with different box brands but they all seem to cook a ‘lil different. Seems undercooked just a tad before baking makes it better to reheat. Experimental cookin’ GF style gets right expensive sometimes.

 

I made 6 of my lasagnas since Christmas. I’m done with them for awhile From the mirepoix to the build, it takes about 4 hours.

Barilla oven ready lasagna noodles, in my experience, are indistinguishable from regular noodles in texture and taste. You use more and have to Frankenbuild your layers by breaking them up, but they’re excellent for the cost.

Barilla macaroni noodles are trash.

 

I didn’t even notice you were using the Barilla noodles!

 

I’m making the pasta cake in foil pans because I leave the leftover for the host to enjoy, maybe that’s it. The walls are also deeper, so I end up using ~ 1.5 boxes.

The Tinkyada do be that way and I’ve learned to work around it. I have to make my mac an hour in advance of what I need and with extra milk in the béchamel. I still think the texture is top notch

 

Lasagne: I haven’t cooked the noodles for any Italian cake in years. Cook with foil on for first 30 minutes, add cheese and finish remaining time seems to work out well for us.

 

It’s a different texture but all ‘n all pretty stand up products. The one’s I’ve tried of course. Stuff sells out pretty fast so I try to stock up. That’s the problem I had with Udi’s. Great if you can get it. I don’t think you’ll be disappointed.

 

Yeah, if it’s good & it tastes like somethin’ you shouldn’t have then it’s a keeper. Still shakin’ off the reality of GF Oreo’s. Haha

 

Typical after holiday, too Cold, too bored snackin’ mean holdin’ the foot firmly to the floor in the near future. River skating opened up here but it’s been too cold to do anythin’. Lookin’ forward to more activity as long as it’s not life threatenin’.

 

If you have time Google a guy named Dave Feldman, the guy has some amazing insights and research on cholesterol. To show how he could manipulate the numbers one test he ate nothing but cheap white bread and some kind of Walmart lunchmeat along with water and was able to dramatically lower his cholesterol even though it was unhealthy food.

 

Perfect Case of Knowledge is Power. Celiac seems to run in the family. All those years & all those Dr.‘a couldn’t figure out that the wholesome country cookin’ was actually killing my Mom. Too bad we all didn’t know sooner.

 

My first time seeing this thread and I’m really impressed. Gluten does not give me any issues that I’m aware of . One thing is for certain. I’ll be trying some of these recipe ideas

Healthier living for me and my wife

 

Majority of Folks go about their daily lives not worried but once your diagnosed you become aware pretty quick. My condition is pretty bad. Likely bc it’s gone on so long. But I know Folks far worse than myself. Just very fortunate I know my way around a kitchen otherwise I’d be screwed.