Just got back from the store. Noticed a whole section of GF foods, including waffle mix. Anybody interested in trying that? Knot? If you want a sample, jes' pm me an address.
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Just got back from the store. Noticed a whole section of GF foods, including waffle mix. Anybody interested in trying that? Knot? If you want a sample, jes' pm me an address.
Thanks, Duck! I think I'm good with the mix supply here in sunny Seattle. :D
OTG - how are you doing finding GF stuff? Have you done it all online, or have you found a store yet? This is my B12: Source Naturals MethylCobalamin 1mg. www.sourcenaturals.com I get the 60 tablet bottle for around $10 or so. 16,670% of your daily value of B12 per tablet! (and that only brings my blood levels up to the "low-normal" range)
mmmmmm I LOVE lompe. they call it "Lumpe" here! OTG definately try it. It is soft and tender - way better than soft flour tortillas. Thanks for posting how you make it DOW. I have made lefse but could never find out how Lumpe was made.Quote:
Originally Posted by Duck on Wheels
For lefse we boil red potatoes, and white potatoes whole, peel them after cooking, rice them, mix them 1/2 and 1/2 then rice them again. I wonder if it would make a difference to Lumpe - I don't think we can get Yukon gold here - I haven't seen them anyway. but then I have never really looked.
Wow - what we don't learn on this great forum! I have been fighting chronic asthma for the last 2 years. It is never very bad but is always there. After a multitude of tests, catscans, xrays, medicine - it is still the same.Quote:
Originally Posted by velogirl
I read this post and a light came on. for the last few days I haven't been eating anything that is made from wheat and guess what? my breathing is better.
I ate part of a flour tortilla yesterday and the old feeling came back.
I ate some cake and 2 cookies and there was no problem - DARN! ! !
After the New Year I am going to go off all wheat for 2 weeks then introduce some back in and see what happens.
After reading this and calling her I discovered my mom quit eating whole wheat hot cereal years ago because it triggered her asthma - now why didn't she tell me that sooner before I spent $$$$ on all the tests ????
for the past 2 summers I told everyone - "Just you wait - if I can ever breathe I will kick butt going up hills" This summer I just may be able to do it!
What kind of sucks is my dad's a wheat farmer :p
Yep! We had 6000 chickens I was allergic to.Quote:
Originally Posted by eclectic
As for the lompe ... if you've been making lefse with potatoes, then that's lompe. I think for classic lompe the usual flour to add to the riced potatoes is barley flour. I don't know how much gluten there is in barley, but if barley flour is also a no-no, then I bet rice flour will do the trick and bind well enough. And you can use any variety of potatoes you like. I bought about 5 varieties at a potato stand at the farm market, just 4-5 of each, and compared results. Of the ones I tried, the Yukon gold turned out best. They mashed up smooth, made an easy-rolling dough, and had a hint of almond in the flavor.
This sounds really, really, really good. But maybe that's just because I've been having massive cravings for french fries lately. :DQuote:
Originally Posted by Duck on Wheels
Wow, so much updating on here !!!
First, for my own update. I'm definitely still lactose intolerant. Got a GF milkshake the other day while I was sick with a cold, and man did it ever make me sick. I *hope* *hope* *hope* that when my small intestine heals I can have milk again.
I'll be visiting Seattle for a day sometime around the first week of August. Maybe you can show me around! (I'm actually going to visit a friend in Portland, but we're going to take a day trip.)Quote:
Originally Posted by KnottedYet
Wegmans has a decent selection that I'm going to mainly live off for week to week things. They have GF frozen waffles that are absolutely delicious. They also have some frozen pizza dough (and a complete frozen pizza for $7) that isn't good, but it's convenient.
AND Wegmans puts little seals on ALL of its brand name products that say if they are gluten free, lactose free, etc., so I can get Wegmans pancake syrup and Wegmans spaghetti sauce and not have to spend a fortune for the peace of mind to know that it's safe.
No GF soups, though. Do you make a GF soup? I'll have to look in the recipe book that I have, but if you can't use a commercially available broth or boullion, that is probably way too much work for me.
I'll definitely have to try those brownie mixes you were talking about.
But Wegmans doesn't have some of the mixes (Pamela's for instance), which I probably will continue to order online. There is a Trader Joe's near Philadelphia (about an hour drive each way) that I'm going to visit at some point to see what kind of selection they have.
There is a specialty store in Amish country that has a bunch of the specialty flours, but that store was a good hour's drive, too. I tried a banana bread that actually turned out OK (needs a lot more sugar)!!! Who knew I could actually *make* a bread?! Wow.
I want to make some regular bread sometime soon, though. If there's no kneading, then perhaps I can do it myself.
The Ener-G hamburger bun I tried was tolerable. But I want to try corn tortillas with hamburgers next.
Thanks for the B12 tip. I'll have to check it out because I'm almost out of the $15 ones (for 30-pack) from the health store.
I make soups, and since they never had any gluten in the first place, they end up gluten free. (toss cubed steak, chopped potatoes, carrots, celery, garlic, and water into crockpot = GF soup!)
I buy some soups, but since it's so much cheaper to make my own now that I have a crock-pot I mostly do that.
Gotta be careful with soups. Quite a lot of them have wheat or "vegetable protein" or such. "modified food starch" can be a booger. Read the labels, and if it isn't clearly identified I assume it's got some wheat in it. Lots of GF soups in the world, but since they never had gluten they aren't labeled GF.
Yeah, the lactose can be a problem. Generally if my gut is in a bad mood I stay away from milk. If I want a fake milk, I use Rice Milk. Haven't bothered to try Lactaid cow's milk, cuz the rice milk is so cheap and tastes fine.
Wegman's sounds like a good store!
Whoa, I realize this is random, but that's precisely the stuff [well I got a different brand] I had to hunt down to help my diabetic kitty with his weak hind legs. Apparently this is a common symptom in cats. So it's supposedly good for the CNS too.Quote:
Originally Posted by KnottedYet
...sorry for the tangent...
Yup, and since celiacs can't absorb B12 properly, they get weird CNS symptoms sometimes. Pretty wild how everything interconnects in the body's systems, eh?
I can't believe how much I've learned from this thread. I have an allergy to something related to wheat processing, it's never been pinpointed and I know it's not the wheat because I can eat wheat in Europe and Asia without trouble.
Anyway, I am faced with training for Ironman and was dreading figuring out how to fuel up. Everyone here has had such great ideas that it almost seems easy now.
Thanks for contributing to such an intellegent thread and unknowingly helping me train.
I tried quinoa this morning. Yuck. But I managed to eat it.
I use 8th Continent soy milks. They are pretty good, as far as soy milks go. For hot chocolate when I was sick, I heated up the chocolate soy milk and added some Da Vinci hazlenut syrup I already had for my latte machine. Yum.
The Lactaid definitely has an aftertaste to it, but it's tolerable.
I will definitely have to get a Crock Pot next.
My spin instructor last year gave us some samples of an energy bar called "green". It actually was green inside, which looked yucky, but it tasted pretty yummy. Made with dates, figs, and bean sprouts, as I recall. Don't remember whether there were any grains, egg, wheat, dairy, soy or fats in it, but it might be worth looking up.Quote:
Originally Posted by Offthegrid
OTG- have you tried Lara Bars?
www.larabar.com
their website is a bit slow, oh well. Around here I can find Lara Bars just about everywhere, and can buy them by the case at Costco.
mmmmmmmmmmmm Lara Bars. Yummy!Quote:
Originally Posted by KnottedYet
~T~
I've tried the Lara bar. It was o-kay. But they're not readily available here. And no Costco nearby. I paid $1.57 for one at the specialty Amish store and I've never seen them anywhere else. Had never even heard of them before celiac.
I might buy a case or something through the Internet come summer.
OTG,
I like Larabars. Some taste better than others. Watch www.drugstore.com as they will have special sales on cases of them. My local grocery store carries them, but buying them online is much, much leass expensive for me.
From the Web site, there are only 2 Larabars that are labeled as gluten-free: lemon and cinammon.
someone said soup?
when I make soup, the only broth i need is from the veggies and meat that I am cooking. I HATE boullion. it's got this artificial tang that i just can't get past.
i eat all of them. no wheat, oats, barley, or rye and i'm there! I know they are ok for me, but you might want to call them. Could be a processing plant that shares with wheat products, rather than an ingredient issue.Quote:
Originally Posted by Offthegrid
My recollection is that the cocoa molet (spelled wrong, but my favourite flavour - spicy chocolate! mmmmmmm) is that it was called gluten free, dairy free.....
I haven't had one in months, though, since I haven't been riding so haven't needed an energy bar....so my memory may be incorrect. I really wanted to try the ginger snap flavour *sigh* can't tolerate ginger though.
Enjoy what you can get offthegrid! How are you feeling health-wize now that you are gluten free??
Hugs and butterflies,
~T~
But why would they specifically label *only* two of them as gluten-free? Makes me think the others aren't, even though nothing suspicious is listed in the ingredients.Quote:
Originally Posted by KnottedYet
Call or email them and ask. I think it's likely a processing plant issue: if any ingredients in the bars are processed at a plant that also processes wheat products, they have to comply with labelling as though there were a possibility of cross-contamination.
There is also just a lot of lag-time in packaging, if something never had gluten in the first place it might not be labelled "gluten free". The yogurt I'm eating right now for b'fast isn't labelled "gluten free", but I'm betting I'm safe. It does have "modified food starch" in it, but notes that it is from corn. (sometimes it's wheat or potato, so keep an eye out for m.f.s. that doesn't specify what it is)
Of course, one can buy an entire bunch of bananas for the price of a Lara Bar. I've been doing that, cuz SKnot *devours* my Lara Bars and it's just too expensive to feed his habit. When biking season picks up I'll have to hide my Lara Bars somewhere. I get bored with bananas though, and they seem to always get smooshed. (someone posted a pic of a banana holder, which was eerily reminiscent of the things you find in certain specialty adult-only shops... :D)
I can't buy them regularly, so I'm not too worried about it. But under the FAQ section of the Larabar Web site, it says they are gluten free. But only two of the bars are specifically labeled as gluten-free under the nutrition info. *sigh* Which again just raises the point that many food manufacturers do not make gluten friendly labels.
On a good note, I went to Wegmans yesterday and they must have just gotten a shipment in because they had a ton of GF food they didn't have the other weeks -- including frozen brownies and muffins. I didn't buy those, but did buy some "English muffins" which actually worked pretty well as hamburger buns (which Wegmans didn't have).
That is coming slowly but surely. Some days I feel good, but other days I am still having problems. It apparently can take quite some time to get healed and feeling better. I also need to be tested for vitamin deficiencies, but am taking supplements in the meantime.Quote:
Enjoy what you can get offthegrid! How are you feeling health-wize now that you are gluten free??
Two wheat and gluten free recipes:
Peanut butter cookies
1 cup peanut butter
1 cup sugar
1 egg
1 tsp vanilla
Mix together. Drop by teaspoonfuls or make into small balls onto cookie sheet. Bake at 325* for 15 minutes.
Green Dip
15 oz canned white beans (canelli) drained
1/4 cup fresh parsely leaves
2 tblspns fresh lemon juice
1 garlic clove
1/3 cup olive oil
Blend it all up and pour into a bowl. Garnish with some parsely. Serve with rice crackers and sliced veges for dipping.
The cookies are great, magic! My mom made up a big batch of them. Yum! And the dip I just had at a party this evening. Good stuff!
Hey, OTG, have you seen this chickie's blog yet? She's got some good stuff.
http://glutenfreegirl.blogspot.com/
And she's here in Seattle.:p
Hot-diggity, no more sick days for a beer!
http://www.celiaccentral.org/Other/Anheuser_Busch/332/
Do you get bald spots on your tongue after a gluten encounter? I imagine that's what's also happening to all the little villi in my small intestine... poor lil' critters all sloughing away... sigh. Just for a beer, or a mousse-filled chocolate.
http://www.cafepress.com/chickcouture I like the "Seitan is Evil" shirt, cuz seitan is pure gluten, so it's... y'know, eeeeevil!
Hey OTG,
Just caught this post. There's a Trader Joe's right near my house. I LOVE Trader Joe...I'm gonna marry him when I grow up :p ! He has plenty of Gluten Free products (but alas...no Two Buck Chuck...PA liquor laws suck...I'm a poet and didn't know it :D )
I guess you're due for a visit down my way again....
GLUTEN FREE BEER!!!
I bought the first sixpack of Redbridge in north Seattle! So new it wasn't even on the shelf yet!
Mmmmm, not bad! A nicely hoppy amber, sweetish aftertaste, more like a microbrew amber than a Budweiser. $8 for a sixpack. And best of all it didn't make me feel yucky!
Hot diggity! GF beer!
I never did care much for beer, but I will probably get it for the Super Bowl. (I prefer rum and coke. Yum.)
But wanted to share my latest discovery: buckwheat. I've been searching for an alternative to my morning oatmeal that I can make at work, and quinoa just made me want to vomit. But buckwheat (actually a fruit, not wheat at all) is pretty darn good! Not *quite* oatmeal, but definitely very edible.
Ewwwwww...
Just watched a yummy ad for T.G.I. Friday, and EVERY SINGLE FOOD they showed had wheat in it.
bummer.
I hear you.
At my office every day or so, somebody orders in lunch for a meeting and there are always leftovers. Today it was pizza. Wasn't too bad until I could smell it....so let's see: wheat, yeast, tomatoes, pork, dairy....there ya go. half of the things I can't eat right there. yahoo!
Good thing the curry stir fry thing I made for dinner was so yummy!
Hugs and butterflies,
~T~
this is a duplicate of a recipe I posted elsewhere, but man this is so good!
Today's Culinary Adventure: Gluten Free Matzoh Ball Soup
Oh, MAN, this turned out soooooo yummy! But it looks soooo ugly! I was going to post a picture, but decided I shouldn't (my first attempt at matzoh balls aren't at all photogenic) Oh, but they ARE TASTY!!!
They fell apart a bit when I cooked them. Next time I'll mash up the rice crackers finer, and shape the balls more firmly.
The Quasi-Recipe
Make a crock-pot of chicken soup.
While that's pretty much done and simmering happily, mash up a cup or two of rice crackers. (I used Trader Joe's Original Savory Mini-Thin crackers) Mash them up VERY fine! I don't have a food processor, so I put the crackers in a ziplock bag and crunched them over and over with the back of a wooden spoon.
Now you're ready to make Gluten Free Matzoh Ball Dough
1 egg
1 tblpspn olive oil
cracker meal
Stir the egg and olive oil until it is well mixed. Add cracker meal until you get a firm dough. Chill in the fridge for at least 1/2 hour.
Pull off a few cups of stock from your crock-pot of chicken soup. Enough to half-fill a saucepan. Get it simmering. Bring out your dough. Roll a tablespoon of dough into a ball. (like a ping-pong ball) Make it a firm ball, because every little air pocket is going to be a weak point when these critters cook! Do this until you are out of dough. Makes 6-8. Add all the balls to the simmering stock, cover, and simmer for 1/2 hour.
Add all the contents of your saucepan back to your crockpot.
Serve a couple matzoh balls to each bowl of soup.
(and you might want to double the recipe for matzoh balls, because this made barely enough for 3 or 4 bowls. and they're sooooo good! MMMMMmmmmMMM!)
Gluten-Free beer review.
Well, today I bought a six pack of Bard's Tale Beer "Dragon's Gold". It was on sale, and Budweiser's "RedBridge" wasn't.
I know I'm supposed to love it because it's a hand-crafted micro-brew small company gourmet GF beer.
But I don't.
It's wimpy. Wimpier than RedBridge. I never thought I'd say a Budweiser was hearty, but dangit, the RedBridge has more b@lls than Dragon's Gold. RedBridge has a good bit more hops to it and isn't quite as sweet. If you like a mellow smooth beer with very little bite; Dragon's Gold will make you happy.
I like hoppy vibrant bite-you-back reds and ambers, so I'll stick to RedBridge until something better comes along.
(besides, RedBridge is cheaper....:D )
Me too. I'll be keeping a close eye on your GF beer posts. I'm still drinking the gluten kind. Doesn't seem to bother me much but it would be a good experiment to go to a GF beer.Quote:
Originally Posted by KnottedYet
I love bread and I haven't been able to find a wheat free substitute that I liked until today...
Ener G Brown Rice Loaf
I've tried other brown rice loafs and didn't like them much. This is pretty good. Even DH gave it a stanp of approval. I got it in the Organic section at Rosaurs (sp?).
I am currently eating my second grilled cheese sandwich and thoroughly enjoying it. Especially since I know I won't have a sore tummy later.:) :) :)
Cool!
I haven't tried Ener G in a long time, cuz i didn't like it much before... or was it the tapioca loaf I didn't like? I dunno.
I've never really liked bread, so I don't miss it much. (crackers, now, those I looooooove! and miss!) (ooh, and crusty french bread!)
Very cool you found one you like!
PIZZA!!!!!!
I used Namaste pizza dough mix, with an egg. I added a little Barbara's Pancake mix (yeah, pancake mix!) cuz I put in too much water and the dough was too wet.
Somehow, the 1/4 cup or so of Barbara's improved the Namaste 10-fold!
Got a great pizza out of it! Baked the dough for 10 minutes, then added one small can of tomato paste, 2 chicken sausages sliced into rounds, and mozzarella. Baked another 8 minutes.
SKnot and I devoured it like starving animals!
There's one piece left for b'fast.
MINE.....:D
See this:
http://www.breakingtheviciouscycle.info/
Get the Book. The science behind Ms. Gottschall's research is so, so cool. Fascinating & helps to understand why this maks sense.
Also, be sure to check out this other site:
http://www.pecanbread.com/new/scdfoods1.html#beyond
for guidelines on stages of foods to introduce (didn't do that the first time & it made my first attempt very disheartening).
Lastly (& keep a box of tissue handy for this one!) here is a (kinda long, 30 min. appx) lecture -
http://www.breakingtheviciouscycle.i...ine/elaine.htm
scroll down & click on the right of:
"Elaine speaking at the Dan conference in
Boston April 2005 THE GUT, BRAIN, DIET CONNECTION":
It REALLY explains stuff, easily understood though.
It's like sitting in an open biology/chemistry university class. (again, even I understood it & I was an english/arts type gal).
Best partof this eating plan? It's NOT for 'forever'.
Banana pancakes: very ripe bananas (2-3) & 2 eggs. Buzz for a sec in blender - or by hand, but blender is smoother - not too long, keep thickish...
Butter in pan, off you go...
Alot of carb grams, tasty as heck, excellent cycling breakfast.
Another thing (in the book) : "DCC Cheesecake" - Holy moly! Eat that for breakfast & I'm like, "snack? Why is everyone breaking for a snack?" LOL!
Just ensure that you have alcohol/sugar-free vanilla extract btw. Frontier brand vanilla meets those specs.
I was the world's least likely to cook before this. Shocking, even I can do this.
pm me if u want.
I'm not related or involved with anybody from this book etc., btw. This is strictly a personal post. Just to add a postive idea: the potential exisits for the future: back to 'normal' foods, choice...
Just trying to help, sharing something that is of value to me.
Just took a quick look (will have more time later) and ran across the info about links with autism and neuro issues. All the celiac boards talk about this, too; and the celiac "brain fog".
Not that one causes the other (nothing is ever that simple, darn!) but the more aggravators you can remove from the system, the better the system functions.
Banana pancake recipe sounds YUMMY!!!