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Thread: Gluten free

  1. #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

  2. #27
    Senior 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.

  3. #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

  4. #29
    Senior 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?

  5. #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!

  6. #31
    Super Member SueSew's Avatar
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    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!
    SueSew
    "If it's messy, eat it over the sink!" Mom

  7. #32
    Super Member SueSew's Avatar
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    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.
    SueSew
    "If it's messy, eat it over the sink!" Mom

  8. #33
    Senior Member Onetomatoplant's Avatar
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    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!

  9. #34
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    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.
    Last edited by nightquilter; 01-26-2014 at 08:03 PM. Reason: adding text

  10. #35
    Super Member lauriejo's Avatar
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    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.
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  11. #36
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    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.
    Quote Originally Posted by lauriejo View Post
    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.

  12. #37
    Senior Member AndiR's Avatar
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    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

  13. #38
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    Quote Originally Posted by mariatherese View Post
    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.
    Your recipes sound really good, but what does do mean?

  14. #39
    Super Member lauriejo's Avatar
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    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.
    Join the JUNE Pincushion & Needlecase swap:http://www.quiltingboard.com/member-...t-t247379.html

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  15. #40
    Super Member CAS49OR's Avatar
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    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.
    :-)
    CAS

  16. #41
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    My daughter has been gluten free for about two years. Talk about an adjustment!!
    Betty Crocker has gluten free brownies, cake mixes and cookies. They are around $5 a box, but they are absolutely the closest to "regular" food. Betty Crocker also has a rice flour blend which is very good.
    Also, forget all the GF pastas that you buy in the health food stores or Whole Foods. Not only are they incredibly expensive, but they are AWFUL!! Muellers pasta now makes GF fusilli, spaghetti and rotelli. Each box contains 8 oz and is $1.59. More expensive than Non-GF, but tastes wonderful and the consistency/texture is wonderful. And MUCH LESS expensive than GF pasta you buy at Whole Foods or health food stores.
    Try Betty Crocker GF mixes. You will be pleasantly surprised!!
    Last edited by LJDay; 01-30-2014 at 10:03 AM.
    Leslie

  17. #42
    Super Member irishrose's Avatar
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    I make my own flour mix - straight rice flour didn't have good results for me. Rice flour, brown and/or white, coconut flour with a little tapioca flour for cakes, and GF oatmeal flour for cookies and muffins. Xanthan gum is added at time of baking. I make my mix in a large quantity so I don't have to haul everything out each time. I like Namaste spice cake mix, Bob's Red Mill vanilla cake, and Tinayada brown rice pasta. My mix makes great choc chip cookies using any 'regular' recipe.

    I can't have yeast or corn, either, so I so am really label reader. I'm sure you are aware no gluten means no barley or rye, either. Oatmeal is iffy. I can use Meijer's organic - my son in law can have none. Soy sauce is made from fermented wheat and the list goes on. Lauriejo is right. The closer to natural, the better.

  18. #43
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    Betty Crocker has a mix for chocolate chip cookies for under $4. Check your supermarket for their gluten free items. Cheaper then the health food store. I made these cupcakes and even my husband liked them.

    1 cup rice flour
    2 teas. baking powder
    1/4 teas. salt
    1/2 cup sugar
    1/3 cup butter, softened
    1 egg
    1 teas. vanilla extract
    3/4 cup milk
    Sift butter, baking powder and salt and set aside. Cream sugar and butter with mixer and beat in egg and vanilla. Stir in flour until combined. Spoon in muffin cups and bake 20 minutes. Frosting of choice. I use the butter cream on the confectioner sugar box.

  19. #44
    Senior Member Raine54RN's Avatar
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    Again many thanks. I've learned a lot from your posts and appreciate the resources and recipes. So far I'm on track and doing really well diet wise.

  20. #45
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    I'm learnng celiac disease and GF baking too

    I had to go gluten free suddenly after an intestinal illness. I've sampled a few GF products and my favorites so far are Udi's bread and Jules GF flour from online. I made cornbread with it and it browned nicely and had a nice center. If I need to make gravy, I use my GF flour and my family has never complained so I use it for breading my chicken too. It's made it easier adapting.
    Dee

  21. #46
    Senior Member dixie_fried's Avatar
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    My 4 year old is allergic to wheat, peanuts, and a bunch of other things. By proxy, we are all gluten free.
    He's a typical little boy, and wants a treat every now and again. I found that buying the individual ingredients to make baking mixes to be a pain. But, my local Big Lot's carries Bob's Red Mill mixes. You don't have Big Lot's in California, but they sell online, and you won't find better prices.
    The cinnamon raisin bread, the white sandwich bread, the shortbread cookie mix, the pancake mix and the brownies are all very tasty and as close to the "real thing" as I've tried.
    Just another option for you.
    "And I guess I might have made a few mistakes.
    But maybe that's exactly what it takes.
    To get a little happy in this big sad world..."
    ​One Line Wonder, The Avett Brothers

  22. #47
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    King Arthur flour has lots of recipes, even for making your own flour.
    Judy

  23. #48
    Super Member javin22's Avatar
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    I was diagnosed with Celiac disease 9 years ago and have been eating gluten-free ever since. I have found tons of web sites that I just love. One is http://glutenfreegoddess.blogspot.co...ipe-index.html
    Another is http://glutenfreefromutah.com/
    There are tons of gluten-free websites. There are also lots of cookbooks now. Good luck and I hope you will feel better.

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