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Thread: Gluten free

  1. #21
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    check out www.livingwithout.com They send you recipes every week. Also, Betty Crocker puts out cake, cookie, & brownie mixes. You can get them at any grocery store. You can also go to nuts galore site & there is a place there you can get most all gluten free products (bread flour, all purpose flour etc.) a lot cheaper than at the store. My DH & #3 daughter has celiac & all our foods are gluten free. Another thing. Most of your gluten free flours you will want to keep in the frig or freezer as they can go rancid quickly.
    Last edited by Halo; 01-23-2014 at 07:34 PM.

  2. #22
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    Quote Originally Posted by judy5cents View Post
    Be cautious about "gluten free" foods, they can be very high in carbohydrates as they are typically made with corn starch, tapioca starch, potato starch which are all high on the glycemic index. Check out Wheat Belly Blog and Gourmet Girl for recipes. I gave up wheat about 1 1/2 yrs ago and feel much better because of it.
    Check out: marianutrition.com/Bio.html-
    Maria has 7 books published with hundreds of recipes for gluten-free, sugar-free, delicious food. She doesn't use artificial sugar. She uses Truvia and Stevia and some other things. My daughter was having menstral cramps, and since she has been using Maria's recipes, they are gone. At camping last summer, she ate some things she knew were not on the GOOD list. Big mistake.

    I have lost 30 pounds doing some of her things for about 2 years; not religiously, just most of the time. I wasn't even thinking about losing weight, but was surprised when I stepped on the scale at the doctor's office. (I was wondering why my slacks were getting too big for me. On to St. Vinney's for a whole new wardrobe!)

    Her email is: mariamindbodyhealth@gmail.com
    Mavita - Square dancer and One Room School Teacher

  3. #23
    Super Member CAS49OR's Avatar
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    I make peanut butter cookies. The recipe is just one cup sugar, one cup chunky PB and one egg. But I substitute 1/2 splenda and a small amount of honey or agave and add chopped peanuts. I think it bakes at 350 for about 10 minutes. I sometimes add some vanilla extract.

    I make home made Reese's Cups using dark chocolate chips (much better for you than milk chocolate) and homemade or natural PB (not so much sugar). After you've baked something else just put them in the warm oven till the chips melt and take out and spread the chocolate. Keep refrigerated.
    Layer chips in the bottom of a mini-cupcake paper, then fill about 3/4 with PB, (just drop it off the spoon and push down a little with your finger) then some more chips on top.

    I make my own Almond Joy/Mounds mix the same way. Use the chips the same but put unsweetened coconut mixed with a little coconut milk or cream with a little honey on top of an almond in the middle.

    btw I make my own PB too. Just grind whole roasted peanuts -- I sometimes add a spoon of honey and some grapeseed oil to the container to make it more like jar PB, then stir in some chopped roasted nuts to make it chunky.

    Gluten free mixes and recipes usually ARE really full of simple carbs so it's best to learn to make your own, or adapt the recipes you find.
    :-)
    CAS

  4. #24
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    I cannot vouch for the non gluten recipes at this site but the "regular" recipes I've tried are quite good. Mennonitegirlscancook.ca. The photos look yummy.

    Note: I had to edit to change the dot com to dot ca since these women are Canadian.
    Last edited by Novice.for.now; 01-24-2014 at 01:30 PM.
    Novie
    Working my way through life, one block at a time.

  5. #25
    Senior Member Pat M.'s Avatar
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    WalMart sells "sweet deserts" and cake mixes that are gluten free. Also check out Quinoa Flour and seeds. No Gluten.

  6. #26
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    Easy Peasy Peanut Butter Cookies

    2 cups peanut butter

    2 cups sugar
    2 eggs, slightly beaten
    Optional add ins (I used peanut butter chips)


    Mix all of it together to the point that you can scoop it and roll into a ball. Roll into a ball about the size of a small walnut and place on an ungreased cookie sheet.

    With a fork press a crisscross pattern on the top of each one. You will need to wet the fork in warm water after each cookie. You can sprinkle the tops with a little more sugar, or not. It's up to you! Place in a preheated 350 degree oven for 10 to 12 minutes. Don't over bake or they will get too hard. This recipe makes 2 dozen cookies.

    http://sweetteaandcornbread.blogspot...pe-little.html

    Recipe copied from another QB member---AZ JANE
    Last edited by sailsablazin; 01-24-2014 at 10:28 PM. Reason: give credit to original post

  7. #27
    Junior Member mariatherese's Avatar
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    I rarely eat gluten because I try to avoid starch and processed carbohydrates. I do this for health reasons (not to loose weight, I'm of slender constitution). But I do have a sweet tooth.

    I do a sugar free ice cream (some artificial sugar in it but not much) and I do a totally sugar free panacotta (don't know if that's the word for it).

    It's not going to be cheap recipes though since the cost of cream in the States is about 7 times what I pay for whole cream here in Sweden.
    Anyway:
    Ice-cream
    3 eggs
    3 dl cream
    1 dl of frozen raspberries (or any kind of fruit or berries you'd like)
    A small amount of some sugar replacement. I don't give the amount because they can be quite different in how sweet they taste.

    Separate egg whites and yolks. Beat egg whites until hard. Whip cream untill firm. Mix sugar egg yolks with berries and sugar replacement. Blend berry-mix with cream carefully and finally softly "turn" the egg whites into the cream/berry mix. Add to portion size containers and freeze.

    Pannacotta:
    2 dl of full cream
    1.5 dl of Philadelphia chease
    1 stick of vanilla
    2 sheets of gelatin

    Put the gelatin sheets in some cold water. Put the vanilla stick into the cream and let it come to a boil. Take out the vanilla stick and scrape out the vanilla seeds and add back to the cream. Let the gelatin sheets melt in the hot cream. Once it has cooled of some (still warm though) add the Philadelphia cheese and mix carefully. I usually divide it into four wine-glasses. I let it cool in the refrigerator for about 3-4 hours. Add some fruit, or shredded chocolate or whatever to it before served.

    I apologize for the metric measurements and my inability to use the correct words. English is not my native language.

  8. #28
    Senior Member Raine54RN's Avatar
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    WoW! So many wonderful responses! What a tremendous help. Since I do feel so much better I want to stay on track. I am or have printed these replies so I don't lose them and can follow up. Thank you, each of you sooo much, thank you too Ms Sweden. Ice cream is my one of my biggest downfalls and I do have a small ice cream freezer, can't wait to try. Any more thoughts? Please let me know. And again many Hugs and thanks for your help! Raine

  9. #29
    Junior Member mariatherese's Avatar
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    Quote Originally Posted by judy5cents View Post
    Be cautious about "gluten free" foods, they can be very high in carbohydrates as they are typically made with corn starch, tapioca starch, potato starch which are all high on the glycemic index. Check out Wheat Belly Blog and Gourmet Girl for recipes. I gave up wheat about 1 1/2 yrs ago and feel much better because of it.
    I'm a very curious person. We did our own cooking last time we were in Florida. The thing that struck me the most is that there is corn syrup, corn starch, and my personal favorite "modified" cornstarch in just about any imaginable food. We grilled some meat one night and I wanted coleslaw since I don't do baked potatoes or anything like that. I was amazed that it was corn starch/corn syrup in almost all types of pre-made coleslaw. It must be a very cheap commodity?

  10. #30
    Super Member JoanneS's Avatar
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    My daughter makes and sells gluten-free brownies that are a run-away success. She caught the beginning of the gluten-free market a few years ago. She experimented with various non-wheat flours and finally settled on brown rice flour as being the best for her recipe. I suggest that you try that for baking. You may have to adjust the amount - and adjust the sugar as well. Good luck!

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