Gluten free
 

I've gone gluten free. Not to be faddish I do have several 1st degree family relatives with true celiac disease and the last 3 years have been having severe stomach issues with no clear diagnosis. So at my Aunts persistent suggestion I said I try eliminating gluten and surprisingly I'm better than I've been in many many months so any one have some "sweet" recipes? I've checked gluten free mixes and they are very expensive. For example a sugar cookie mix is $9.95 at the health food store. Any suggestions? Thanks for the help!

I, too, have felt better than I have in years. I just troll the Internet and find the recipes that I need. Congratulations on going gluten free. It was easier than I thought it would be.

http://www.realsimple.com/food-recip...0000000058813/

http://allrecipes.com/recipes/health...free/desserts/

http://www.buzzfeed.com/rachelysande...valentines-day


here are some links...
when i have a real bad sweet tooth i just dig a spoon in (Lemon) frosting .. lol..

I get a lot of supplies from Amazon, the prices seem cheaper. (I am handicapped and do a lot of order from the internet anyway) Best wishes on you new endeavor to being healthier, and different. I went gf because of complications from wheat, but I feel so much better

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 was diagnosed with celiac about 10 years ago and have found the most economical cookies to make are the ones that are naturally gluten free. I make peanut butter cookies and chocolate cookies without flour and no bake cookies with gluten free oats.

A good friend of mine has celiac disease, and says restaurants are not exactly forthcoming when it comes to telling the truth about whether their food is actually completely gluten free.

Oh my goodness thank you to all for the links and tips! I had not thought about the raising of the glycemic index and I do need to watch that also. Oy if it's not one thing it's another! I checked out the links luvtoquilt and they have some tasty looking ideas. So I bookmarked them. Hadn't thought much about restaurants either. I just try to order very plain. I'll be careful. Many thanks to each of you and if I'm desperate I'll try the frosting! After I check the carbs! Raine

It was much easier than I thought it would be too!

I haven't done the gluten free thing but I did switch to the 'no flour/no sugar' diet a number of years ago as a weight reduction measure. Worked great btw. Dr. Peter Gott - who developed the 'diet' has several books including cookbooks for this. Might be of help as well.

Here you go, they have lots of recipes in here.

http://www.faveglutenfreerecipes.com...enfree20140122

I was diagnosed with celiac almost 9 nears ago. I have tried various flour mixes and I happened across this one that I have had wonderful success with. I buy flours in bulk and make my own mix then and keep it in the cabinet. This mix made wonderful pumpkin cookies (best I have ever eaten) and wonderful date pinwheel cookies with a recipe that I have made for over 40 years. It takes 4 cups sorghum flour; 2 2/3 cup tapioca flour; 2 2/3 cups potato starch; 1 cup fava & garbanzo flour. Mix it all together and store. When using it in a recipe, use 1 tsp xantham gum or guar gum, 1 tsp per cup of flour used. Then you double the leavening agent & usually cook 10 minutes longer. This mix will give the brown appearance more common to wheat flour. Some flours like rice are very difficult to brown without becoming so hard you can use them as weapons. I just use one cup of this flour and substitute cup for cup for the regular flour.

Good luck. It can be done and I wouldn't eat gluten now for anything. My health is so much better and I no longer have headaches and constant stomach pain.There is some residual damage but I can live with that.

Gluten free recipes
 

[QUOTE=Raine54RN;6529086]I've gone gluten free. Not to be faddish I do have several 1st degree

I have 2 that I use all the time when I want something sweet. My favorite is the cookie.
1/2 c honey
1/2 c cocoa
1/4 c coconut oil
1/2 c creamy p-nut butter
1/4 tsp salt
1 c sunflower seeds
1 and 1/4 c chopped dry roasted p-nuts. (I put them in plastic bag and roll with rolling pin)

Line cookie sheet with waxed paper or parchment paper
Over med heat melt honey, cocoa and coconut oil. bring to boil and cook 1 minute
Remove from heat, stir in p-nut butter and salt until smooth. Add sunflower seeds and p-nuts stir well, drop by spoonfuls on wax paper and refrigerate for one hour. Store in container in frig. Enjpy

Brownies
1/2 c honey, 1/3 c cocoa, 1/2 c coconut flour, 1/4 tsp baking pwd, 1/4 tsp soda, 1/4 tsp salt, 1/2 c unsweetened apple sauce, 2 tbs olive oil, 2 large eggs room temp. ( I use 3), 3/4 tsp vanilla.
Preheat oven to 350 degrees. Grease 8" pan. Blend honey and cocoa, combine with rest of ingredients, bake 25 min and cool on rack. Good with whipped cream or ice cream.

Just google gluten free recepie and see what comes up.

Do you like almond flavor? IMHO, these are the best cookies on the planet! http://www.kingarthurflour.com/recip...cookies-recipe By the way, I don't use the bitter almond if I don't have it and they turn out just fine. You'll find some other yummy GF recipes on this site as well.

Try food gawker and pinterest.Thet seem to really have a lot of gluten free recipes

I use crushed Rice Chex in place of bread crumbs. Also found that shopping for rice flour, potato starch, and tapioca flour in an Asian grocery is much more economical than in a regular or health foods store. Betty Hagman has a series of recipe books - a pioneer in gluten free cooking. She has a recipe for gluten free "flour" that contain all three of the above-mentioned ingredients. Sadly she is no longer alive.

My son has adopted gluten-free and based on his experience I am preparing to join him. Recently when he joined us for celebration dinner I made a flourless chocolate cake that was divine. I found the recipe online at http://allrecipes.com/recipe/flourle...olate-cake-ii/

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.

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: [email protected]

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.

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.

WalMart sells "sweet deserts" and cake mixes that are gluten free. Also check out Quinoa Flour and seeds. No Gluten.

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

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.

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

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?

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!

My DD is gluten-free for medical reasons and she leans to recipes from the Gluten-Free Goddess on the internet.

I have tried 'Cup-4-Cup' which isn't too gritty but it is hideously expensive and the only place I can find it is at Williams Sonoma. The gluten-free Bisquick isn't bad and isn't pricey. Other than that I think you are tasting flour for grittiness and putting in all the Bob's Mill ingredients to come up with the cake mix or cookie mix. (we discovered that some flour - sorry don't remember which one - is an excellent exfolliant and after washing it off our hands we decided it might make a good substitute for oatmeal body scrub. Unless it clogs the drain. We also tried a brownie mix from the health food store and one batch seemed soggy, the other just an unappealing tough texture.

I know it can be done because we have bought scrumptious gluten free pastries from a specialty bakery ... unfortunately an hour away.

Good luck and let us know what you come up with that works!

Sorry to be somewhat down on this topic, but I have always been a proficient baker, my grandma was a pastry cook but I fail over and over with gluten free. The last attempt was cinnamon cider donuts - at Christmas, trying to please the whole family -and they were so awful I threw them all out and went hysterical, simply had a meltdown.

I am begging her to just go paleo. :)

My husband decided to go gluten free several years ago for health issues - he began to feel better immediately and is doing so well that he can now eat gluten foods occasionally with no ill effects. I thought it would be much harder to cut gluten. As to sweets, I go with the mixes. Even though they're pricey, they turn out cheaper than buying several types of gluten free flour to make your own. Betty Crocker has good brownies. Also, I make Crepes with Pamela's Baking Mix, and fill them with fresh berries. They're delicious and not really that bad for you!

Just a note - GF bread just sucks. There's really no way around it.

Good luck!

I have been dealing with this for 5 years with my oldest daughter who got mold and mildew poison from her dorm room. After many test and almost losing her she was told no wheat, eggs, milk peanuts and no gluten.And most of all her blood test came back and she can eat a very small number of items.But you can do what I have done, after many hours of looking at and reading everything in the grocery store, I finally went to the manger of our Ingles' and ask him to order products I had gotten at health food stores and they were to order at a much lower cost. Yes you do need to be careful many gluten products have much salt and other not desired ingredients. Mainly fresh is best.veggies are ok but be careful with meats and chicken that have juices injected in them because there is wheat products in these. Pamela's products are good King Arthur flours are good. I get ideals on line on Angie gluten free site. Good luck. Just remember now food companies sneak gluten in a lot of places we can not believe.The noodles from brown rice are good ...eat while warm. The corn noodles are THE worst.We get a bread at the health food store and my daughter likes it toasted it is potato bread.

So sorry to hear how sick you daughter got nightquilter. Most of the people I know on the gf started from a place of crisis. For myself I was so extremely anemic (among other things) that the doctor told me it was causing congestive heart failure. I definitely agree that fresh is healthiest, and is also less costly. Many of the processed gf products are low fiber and high in sodium. Unfortunately trial and error is the only way to really find the gf products you personally will prefer. For instance, I really dislike the brown rice noodles and prefer the corn noodles. I get my bread from Giant Eagle, it is called Goodbye Gluten. I can actually eat it untoasted.

Lauiejo, you are right, it really is a case of trial and error.I am sorry I made that statement,I should have said my daughter prefers one over the other.But I do hope you are much better now.

I've gone gluten-free, mostly grain-free and sugar-free as well because it just makes me feel better overall (no celiac that I know of). But many gluten-free products/recipes are loaded with sugar and 'junk' carbs. Several of my favorite blogs/websites are WheatBelly Blog, GourmetGirlCooks, Satisfying Eats and MariaNutrition. It takes some time to get used to new ingredients and ways of cooking/baking, but I think it's worth it!

Andi

Your recipes sound really good, but what does do mean?

I think the dl means deciliter which is roughly 3 ounces. (very roughly) If you type the conversion you want into google search it will give you an exact answer. https://www.google.com/#q=1+dl+in+ounces

nightquilter please don't think I was criticizing your statement, I just find it very interesting how differently we all react to the gluten free products. I have frequently recommended products to people who thought they were awful and vice versa. It is still good to get those recommendations, it gives you somewhere to start.

Just remembered about shirataki noodles. They sell them online and locally (OR) at Safeway Grocery. They basically have no calories, gluten, starch, etc. They do have fiber, about 4 grams a serving.

Since I basically stay carb free for health reasons I was pleased to find these and surprised when I ate them, they actually have some "heft" and don't disintegrate like most pasta. I mixed some in with a stir fry, after tasting one plain - they are already cooked in the package at Safeway, found near the veggies.

I just saw Skinny Brand also has rice. That is not the type sold at our local store so I haven't tried it.
http://www.genkiusainc.com/health_be...FdGDQgodrAsAtg

Bottom line is, these are great if you are trying to eat healthy but are craving noodles.