Diagnosed with celiac (can't eat wheat)

[KnottedYet]

Last night's dinner: posole - no wheat or gluten (easy crock pot recipe: 3 shoulder steaks cubed, 3 big 29 oz cans of hominy, 3 heaping tbsp chili powder cooked on low for 5 hrs. Top with chopped onions, tomatoes, avocadoes, sour cream and fresh squeezed lime juice)

Night before last dinner: Trader Joe's brown rice fusilli with artichoke puttanesca sauce, and fresh shaved parmesan. - no wheat or gluten www.traderjoes.com

This morning's breakfast: pancakes (plain) and pancakes with fried banana slices. Real maple syrup. Apple butter.

YES!!! PANCAKES!!!!
Pamela's Baking and Pancake Mix. www.pamelasproducts.com
Crispy edges, soft springy cake, warm and yummy! For the banana pancake, slice banana into circles like double-thickness quarters, let sit on griddle for about 30 seconds, then pour the pancake batter over the slices and cook like a normal pancake. - no wheat or gluten. This mix has almond meal in it, which makes a *fabulous* flavor and texture.

Trek has been almost gluten-free this week, and she hasn't complained yet! She says, "I'm not missing ANYTHING!"

[Offthegrid]

Knotted, I have that pancake mix! I made it last night -- not too bad. I like thicker pancakes, though, so next time I'm going to try less water than the recipe called for.

The GF thing is actually going surprisingly well. I'll have to add a Crock pot to my wish list -- after a breadmaker. Many of the GF products I've tried so far taste pretty good except the bread.

[Trek420]

Offthegrid "The GF thing is actually going surprisingly well. I'll have to add a Crock pot to my wish list -- after a breadmaker. Many of the GF products I've tried so far taste pretty good except the bread"

OTG, Knott was just saying you could pass on the breadmaker, that leaves you more money on the list for something like....a bike .

Seems that what breadmakers do is knead the dough to make the gluten stringy. No wheat, no gluten, no kneading needed.

Think of breads like cornbread, zuchini, banana....GF bread is made with batter like those, rather than a dough.

[mimitabby]

I agree with Knot, forget the breadmaker. By making your bread by hand you
are using your muscles and keeping stronger and fitter. and you're right,
no gluten, just mix the stuff up!

[Offthegrid]

Um ... I suck at cooking. Really, really seriously suck at cooking. I've messed up instant rice, and I'm NOT kidding about that.

So all the advice about things you can make is really, really, really nice and truly appreciated, but it's like speaking Greek to me. Fusilli? Tripe? Puttanesca? Posole? Hominy? I have NO IDEA what these things are, much less where in the heck to find them or how to even begin to prepare them.

But I would like to be able to make my own bread. I just don't have the talent or patience to hand-knead it and such.

[tygab]

Hi Susie,

Sorry to be late to see this thread, but I wish you the best. I know virtually nothing about this disease, but I will figure out how to make something tasty that is GF before we go to Lake Placid!

And yeah, slow cookers rule. Definitely get one of those, potatoes do very well in them amongst other friends like peppers, tomatoes, well heck any veggies you have on hand the best part is you mostly have to think of a bunch of stuff to put in but once you do it does all the hard work.

Good luck figuring it out, and I bet when you start feeling better it'll all be worth it.

[Offthegrid]

I know virtually nothing about this disease, but I will figure out how to make something tasty that is GF before we go to Lake Placid!

I just have to find some GF graham crackers so I can make s'mores! Yummmmm ...

I'll be bringing a bunch of my own GF stuff. They have GF hot dog rolls and then you just have to make sure the hot dogs are GF, too. Same with hamburgers. I bet most of the food they typically serve volunteers is out, though.

[KnottedYet]

But I would like to be able to make my own bread. I just don't have the talent or patience to hand-knead it and such.

Uhhh, hang on a second. Kneading is only done to bread made with gluten. You won't be kneading anything, cuz you won't be eating gluten.

If you are making "bread" it will be a batter, not a dough. No kneading. No gluten.

More than likely you will be taking a couple cups of mix, adding an egg some oil and a cup of milk, beating it briefly, then pouring it into a greased pan and baking it.

5 minutes prep time, tops.

Makes good "bread" though.

Uh, and "graham" is wheat, so I'm not sure what you can do for graham crackers. I've never seen any gf graham crackers, but I bet you could use GF gingersnaps.

Edit: hot dogs and hamburgers, I eat 'em naked! no fuss, no bother, no bread product to worry about. And if you go to a restaurant they are very cool about giving you your burger without a bun. Most sandwich places (Subway, etc) don't even bat an eye if you ask for your sub-stuffing to be put on a bed of lettuce instead of a roll. Watch out for the vegetarian burgers and hotdogs. Those critters are often laden with gluten.

[Aggie_Ama]

I thought of ya'll today (especially Knott)... Paul Harvey had an ad for a new gluten free beer! Budweiser is making one but leaving out the barley and something else. I just wonder if it will be awful?

[Duck on Wheels]

Edit: hot dogs and hamburgers, I eat 'em naked! no fuss, no bother, no bread product to worry about.

Here one way hot dogs are served is with "lompe", like a soft tortilla made from potatoes. There is some flour in it to bind it, but it doesn't have to be wheat flour. You could probably experiment with a gluten-free flour or bread mix. My recipe: Boil 4-5 good-sized Yukon gold potatoes in their skins. Peel while still warm and mash. Add a good dollop of butter and a couple heaping spoonsful of sour cream. Then stir or mash in flour to make a fairly firm dough. Wrap in plastic and chill in the fridge overnight. Take bits about the size of a ping pong ball and roll them out thin (about the size of a frying pan). Cook them on a dry(!) frying pan or griddle til they just start getting "tan" spots, each side. Place under a tea towel with something heavy on top. That helps keep them soft. Dough and finished lomper can be frozen and later thawed. You can also try different types of potatoes, but the Yukon gold were best of those I tried back in Madison -- had a hint of almond taste

[mimitabby]

Last night's dinner: posole - no wheat or gluten (easy crock pot recipe: 3 shoulder steaks cubed, 3 big 29 oz cans of hominy, 3 heaping tbsp chili powder cooked on low for 5 hrs. Top with chopped onions, tomatoes, avocadoes, sour cream and fresh squeezed lime juice)

Hey Knot you made posole without TRIPE?


Susie, glad you've discovered there's life without wheat. I made some pasta out of amaranth flour last night. it can be done!