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Gluten free diets

Discussion in 'Food Talk' started by MTgirl, Apr 5, 2011.

Page 2 of 9
  1. Apr 7, 2011 at 8:22 AM
    #21
    flightcancled

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    flightcancled Addicted

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    I finally figured out this was the source of all my issues too. I have some tolerence which I can play with, but a bowl of pasta or a beer is enough to raise hell.

    Has anyone found a gluten-free beer that actually takes like beer? I am just so sick of people telling me "oh I found/made you gluten free _______!" the effort is really sweet, but the results are always so sub-par. My roomie made gluten free brownies made from chick-peas last night. GROSSSSS!!!!!!

    I guess once I forget what the real stuff tastes like I will start to like all the imitations, but until then I'll just budget my intake closely.
     
    flightcancled, Apr 7, 2011
    #21
  2. Apr 7, 2011 at 8:30 AM
    #22
    beefcake

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    beefcake J-rob

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    Ditto! poptarts are a staple in the house!

    How can you not eat meat? this is interesting..... like no meat at all?
     
    beefcake, Apr 7, 2011
    #22
  3. Apr 7, 2011 at 8:41 AM
    #23
    MTgirl

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    MTgirl [OP] too many frogs, not enough princes... Moderator

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    Awesome! Thanks for the link...its tough going out ot eat and I usually end up with a salad. Its amazing at how much on restaurant menus is either breaded/fried or served with bread or pasta...it cuts out about 90% of most menus.

    Its still an emerging thing up here. Most grocery stores only carry a few items and have only done so for the last couple of years.

    Try whole wheat pasta and see what that does. I can eat whole wheat pasta and it doesn't bother me too much but regular, white pasta is a no no. I think its something to do with bleached, enriched flour...

    I have a good chocolate chip cookie recipe that I can give you...it tastes almost normal and is made with Bob's Red Mill all purpose flour which is fava bean, garbanzo bean, tapioca and something else. Its OK stuff...Just don't eat the raw dough, that's nasty.
     
    MTgirl, Apr 7, 2011
    #23
  4. Apr 7, 2011 at 8:45 AM
    #24
    flightcancled

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    See I'm weird, the bleached flour I can handle if I make it a moderate meal and watch it for the rest of the day. Whole wheat pasta is a different story- I will be hurling by the time I finish a bowl.

    Also if I am already nearing my max a glass of milk will do me in and make it even worse :(

    Has anyone else heard of taking enzymes to help break down the glucose/lactose? I tried a sample and then ate a pound of pasta and was fine.
     
    flightcancled, Apr 7, 2011
    #24
  5. Apr 7, 2011 at 8:49 AM
    #25
    Pugga

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    Pugga Pasti-Dip Free 1983 - 2015... It was a good run

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    My cousin has this and he switched to hard ciders for a while but recently found that Budweiser now makes a gluten free beer! It's sold under the label RedBridge but it's an Anheuser Busch product. There are a handful of other companies that brew gluten free but they're usually expensive. What company in MA does it, I might have to look it up for my cousin (I'm in MA).

    OP, Once my cousin was diagnosed, my family came up with a bunch of gluten free recipes, I'll make some copies and post them up. It's a farm family so they definitely know how to cook, basically the recipes will be good!
     
    Pugga, Apr 7, 2011
    #25
  6. Apr 10, 2011 at 2:06 PM
    #26
    MTgirl

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    MTgirl [OP] too many frogs, not enough princes... Moderator

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    note to self...gluten free breads do not turn out well when baked in bread machines. This is a 1lb loaf which should normally turn out to be about 10" tall...its only about 3"

    On the plus side if a make another one I have a nice set of wheel chocks for the truck...OMG IS THAT BREAD DENSE!!! :eek:

    0410111500a.jpg
     
    MTgirl, Apr 10, 2011
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  7. Apr 10, 2011 at 2:08 PM
    #27
    tinker_troy

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    tinker_troy Well-Known Member

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    What flour did you use?
    Tapioca? That stuff is super dense.
     
    tinker_troy, Apr 10, 2011
    #27
  8. Apr 10, 2011 at 2:11 PM
    #28
    MTgirl

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    MTgirl [OP] too many frogs, not enough princes... Moderator

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    Bob's Red Mill all purpose, you're supposed to be able to swap it out 1:1 with regular flour. Other recipes have turned out great...cookies :drool: ... with this stuff. It just isn't good for bread I suppose

    http://www.bobsredmill.com/gf-all_purpose-baking-flour.html
     
    MTgirl, Apr 10, 2011
    #28
  9. Apr 10, 2011 at 2:21 PM
    #29
    tinker_troy

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    tinker_troy Well-Known Member

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    Ah yeah
    Garbonzo and Tapioca.
    I try to avoid the Garbonzo. Tried it once when I was figuring out how to make pizza crust and boy, it gave me gas that could kill a canary.
     
    tinker_troy, Apr 10, 2011
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  10. Apr 10, 2011 at 2:43 PM
    #30
    MTgirl

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    MTgirl [OP] too many frogs, not enough princes... Moderator

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    :laugh: Ahhh...yes. The unfortunate and rarely talked about side effects of the substitute foods. :eek:
     
    MTgirl, Apr 10, 2011
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  11. Apr 10, 2011 at 2:55 PM
    #31
    tinker_troy

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    I have a thing around here somewhere for a recipe for a flour substitute. Dunno if it would be cheaper buying all the ingrediants and mixing it as opposed to just buying the mix.
    I will dig around and find it and post it up.
     
    tinker_troy, Apr 10, 2011
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  12. Apr 10, 2011 at 3:13 PM
    #32
    MTgirl

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    MTgirl [OP] too many frogs, not enough princes... Moderator

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    One of the cookbooks I have has a basic flour mix. I've just been using the BRM stuff because I bought it first.
    The other mix is:

    1-1/2 cups sorghum flour
    1-1/2 cups potato starch or cornstarch
    1 cup tapioca flour
    and xantham gum (amount varies by recipe)
     
    MTgirl, Apr 10, 2011
    #32
  13. Apr 11, 2011 at 6:29 AM
    #33
    flightcancled

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    flightcancled Addicted

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    [​IMG]

    My girlfriend pointed out that her mom's friend who can't handle gluten drinks these so I gave them a shot. Definitely awesome to be able to finish a beer without feeling sick! Not the best beer I have ever had, but not bad!
     
    flightcancled, Apr 11, 2011
    #33
  14. Apr 20, 2011 at 11:42 AM
    #34
    MTgirl

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    MTgirl [OP] too many frogs, not enough princes... Moderator

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    Gluten free bread - take 2....SUCCESS!!

    [​IMG]











    MMMMM...first sammich in 18 months...

    [​IMG]
     
    MTgirl, Apr 20, 2011
    #34
  15. Apr 20, 2011 at 1:05 PM
    #35
    flightcancled

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    flightcancled Addicted

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    .... can I has a sammich?
     
    flightcancled, Apr 20, 2011
    #35
  16. Apr 20, 2011 at 5:35 PM
    #36
    MTgirl

    #36
    MTgirl [OP] too many frogs, not enough princes... Moderator

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    NO! Not sharing...but you can haz recipe if you'd like. The bread is okay, sort of bland. But it makes excellent grilled cheese.
     
    MTgirl, Apr 20, 2011
    #36
  17. Apr 22, 2011 at 5:32 PM
    #37
    AC13JohnG

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    AC13JohnG Señor Member

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    Update:
    Talked to my mom(I honestly avoid it because it usually takes at least two hours on the phone) and she is putting everything together for me regarding the cookbook. I should have it via email in the next week or so and ready to pass on. I am an ametur chef and can honestly say most of the stuff she has forced on me when she came into town was pretty good. As soon as I get it anybody here is welcome to it.
     
    AC13JohnG, Apr 22, 2011
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  18. Sep 30, 2011 at 8:38 PM
    #38
    tinker_troy

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    tinker_troy Well-Known Member

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    with all the talk about cookies on here I thought I would bump this thread and share what might be the best ever wheat free/flour free cookie recipe I have ever come across... Emeril's Peanut Butter Chocolate Chip Cookies :drool:

    Servings: 24 cookies
    Prep time: 5 minutes
    Cook time: 10 minutes

    Ingredients:
    ■1 cup creamy peanut butter (try a variety with no added sugar)
    ■1/2 cup granulated sugar
    ■1/2 cup packed light brown sugar
    ■1/2 cup semisweet chocolate chips
    ■1 large egg, beaten
    ■1 teaspoon vanilla extract

    Directions:

    1. Position two racks in the center of the oven. Preheat oven to 350°F.

    2. Combine all the ingredients in a bowl. Stir with a wooden spoon until smooth.

    3. Divide dough into 24 portions (about a Tbs. each) and form into smooth balls. Place on ungreased cookie sheets, spacing them 1 inch apart (about 12 cookies per sheet). Using a fork, press the tops of dough balls in two directions to form a criss-cross.

    4. Bake the cookies. Rotate the sheets between oven racks and turn them back to front halfway through baking. When done, cookies will be puffed and lightly golden, about 10 minutes. Remove the baking sheets from the oven and allow your flourless cookies to cool.
     
    tinker_troy, Sep 30, 2011
    #38
  19. Oct 2, 2011 at 8:03 PM
    #39
    tinker_troy

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    tinker_troy Well-Known Member

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    Above recipe may not work that well for bowls.... back in a minute
     
    tinker_troy, Oct 2, 2011
    #39
  20. Oct 3, 2011 at 7:25 AM
    #40
    MTgirl

    #40
    MTgirl [OP] too many frogs, not enough princes... Moderator

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    COOKIE!!! :drool:

    Ummm.....cookie?!?!
    At least you tried....I will report back on my cookie bowl success/failure later this week.
     
    MTgirl, Oct 3, 2011
    #40
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