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    You are in: Home / Community Forums / Gluten-free Diet / Celiac Disease / Some Gluten-free Tips
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    Some Gluten-free Tips

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    rosemere
    Mon Feb 18, 2008 11:50 pm
    Regular "Line Cook" Poster
    Hi Grannydragon, Thanks for all the tips on gluten free cooking. I am slowly trying to get the hang of it. As I try more recipes, I am sure I will come up with new questions. I do wonder if anyone has any good bread machine recipes that have been successful. I have not been too impressed with the few I have tried. Thanks! Rosemere
    Grannydragon
    Tue Feb 19, 2008 1:49 pm
    Food.com Groupie
    Rosemarie,

    I do not even bother to eat most gluten-free bread products. I have decided I just do not need the carbs. So I do not bake and rarely have desserts, beyond fresh fruit. But, my favorite goodie of the day is, yogurt. I might eat 3 per day, during my every 3 hours eating times. Have lost 50# in 2007, with walking (a minimum of 2 miles per day) and watching my carb count. 15 grams. of carbs being one choice and 1 to 2 carb. choices every 3 hours. Eating that often, does not allow me to ever get hungry. On the rare occasion that I want a sandwich, I pop a gluten-free, purchased frozen waffle in the toaster, then top it as an open faced sandwich.

    I do make all my quiche, crustless, and all the rare family pies or cheesecakes crustless as well. However, one might make a crust with gluten-free cookies turned to crumbs, with butter and cinnamon or a savory quiche crust by crumbling purchased gluten-free pretzels, if you really want the extra expense, carbs and/or calories.

    I do have a very nice gluten-free pumpernickle bread recipe I should dig out and post. It is best sliced very thin, eaten warm or toasted. Non-Ceilac family members really eat it up, even with nothing on it.

    Things we have to watch out for are sour cream, most have oats as thickeners. Not all yogurts are gluten-free, nor are all cottage cheese brands.
    bearhouse5
    Wed Feb 20, 2008 6:19 pm
    Food.com Groupie
    The problem with (gluten-free) GF bread recipes is that there is no single recipe that will work for everyone. GF baking is affected by so many things - temperature, humidity, elevation, flour consistency, water temperature etc. etc. etc. And, no matter what anyone tells you, it will not taste like wheat bread. I have tried so many recipes that people have said taste and feel like "real" bread. It takes some trial and error to find a bread that suits you - one that both works well and tastes good to you.

    Here are the recipes I make. They are all dairy and egg free (I'm vegan and my son's allergic), but egg options are given and the soy milk powder is easily replaced. The staple bread our house is Multi-Grain.

    Apricot and Almond Bread (gluten, Dairy and Egg Free)
    Raisin Bread (Gluten-Free)
    Multi-Grain Bread (Gluten, Dairy and Egg-Free)
    Hot-Cross Buns (Gluten, Dairy and Egg Free) (I have a recipe somewhere for Choc Cross Buns that someone made by adapting this recipe)

    Buttermilk Loaf makes very good French sticks (see my review) .
    Mommy Diva
    Fri Mar 14, 2008 12:42 pm
    Forum Host
    Grannydragon wrote:
    Rosemarie,

    I do not even bother to eat most gluten-free bread products. I have decided I just do not need the carbs. So I do not bake and rarely have desserts, beyond fresh fruit. But, my favorite goodie of the day is, yogurt. I might eat 3 per day, during my every 3 hours eating times. Have lost 50# in 2007, with walking (a minimum of 2 miles per day) and watching my carb count. 15 grams. of carbs being one choice and 1 to 2 carb. choices every 3 hours. Eating that often, does not allow me to ever get hungry. On the rare occasion that I want a sandwich, I pop a gluten-free, purchased frozen waffle in the toaster, then top it as an open faced sandwich.

    I do make all my quiche, crustless, and all the rare family pies or cheesecakes crustless as well. However, one might make a crust with gluten-free cookies turned to crumbs, with butter and cinnamon or a savory quiche crust by crumbling purchased gluten-free pretzels, if you really want the extra expense, carbs and/or calories.

    I do have a very nice gluten-free pumpernickle bread recipe I should dig out and post. It is best sliced very thin, eaten warm or toasted. Non-Ceilac family members really eat it up, even with nothing on it.

    Things we have to watch out for are sour cream, most have oats as thickeners. Not all yogurts are gluten-free, nor are all cottage cheese brands.


    Grannydragon~

    I noticed on yor profile you are in my area. On previous post you said that there are restaurants that are finally realizing the need for Gluten-free menus for Celiacs. My DD and I just made a Lemonade scone recipe of Jubes for one of her friends at school who is a Celiac (of course DD promptly left them home this morning...GRRR).

    I am wondering if you can tell me if you know of particular restaurants in the area that currently have a compliant menu in case we wanted to take her friend to lunch or dinner? She is the only one in her family with it and says she really craves the gluten-free scones or cake/breads which is why I made her the scones - she really wanted them. icon_wink.gif
    Grannydragon
    Fri Mar 14, 2008 1:24 pm
    Food.com Groupie
    Mommy Diva,

    You can google any restaurant and ask them what their policy on the gluten-free menu is. I have asked Claim Jumper and Macaroni Grill and they have answered, saying they do have a separate G/F menu.

    I then asked The Olive Garden if they do, they said not specifically, but their employees are well trained in their foods and in G/F knowledge, so you just tell them your needs and they will make suggestions. At last I can go there, with friends and relatives, I love their salad!

    At Red Lobster, I simply tell the wait-person my needs and they trot off to the Chef immediately for advice. I have found the better restaurants are always knowledgeable, at long last.

    Being aware of and knowing our diets, can get us going on our own steam. It is a long and hard learning process.

    You might want to have your little friend over for pasta at your house. I have tried rice pasta, it is good, but clumps when reheating left overs. I have tried corn pasta, it is good but seems to break up a bit. My favorite is quinoa pasta (purchased at health food stores and even Freddies health food section) It is even better then wheat pasta, comes in many shapes (aqua colored box) seems to soak up the sauce better then any pasta. Cooks in boiling water in 8 to 10 minutes, must be stirred a little bit more. Ragu premade sauce is G/F and can be used plain, or added to. I have a wonderfully Quick Alfredo Sauce Recipe that is quick and G/F

    As Celiac is inherited, every 1st degree relative should be tested. There are now 58 members of my family that have it, with it's horrific off-shoot of other illnesses.

    One funny thing I read recently----It seems, Racheal Ray visited a famous Oregon Restaurant, to do a show. It is in, of all places, Salem, Oregon---Along the downtown river. I have forgotten the name of it. Most people in Salem will know of it. When I googled them to read their menu, there was a section in it that said-----Tell your wait-person if you need a G/F meal or if you have other allergies---we do not receive requests via mental-telepathy---no substitutions. This cracked me up. I thought the last two words were the real 'Hoot'.

    Have just discovered the Red Mango at Clackamas Towncenter, just openned in January. It is at the south east entrance near Barnes and Noble. It is an outside shop! It is exclusively frozen yogurt. I am also diabetic, an off shoot of Celiac. I was having a glucose reaction, having unwittingly gone 2 hours past my feeding time. In distress I waddled in for help and a quick fix. After four little spoonfuls and a chair, I was good-to-go. I was so very happy to have found Red Mango, a new franchise to Oregon. It is the freshest, tastiest frozen yogurt ever, I think I may be addicted. The 1/2 cup size is only 90 calories and 19 carbs, which is well within my allotment for one meal every 3 hours and is G/F. They promote it there, strongly for it's healthfulness. Of course they offer it with fresh chopped fruits of several choices, but I like it plain. I find their 1 cup size, quite a big helping. A lovely treat!

    Let me know how I can assist you further. I do mentor many of my doctor's patients and people across the USA in Celiac, with the Unniversity of Maryland as my basis of knowledge.

    Kindest Regards,
    Grannydragon
    Chef #642477
    Fri Apr 25, 2008 7:26 pm
    Newbie "Fry Cook" Poster
    Thank you for all the tips..as a newly diagnosed Celiac I am trying to learn as much as possible to try to get well. This forum is wonderful.
    Donna
    **Jubes**
    Fri Apr 25, 2008 7:30 pm
    Forum Host
    Quote:
    Chef #642477
    Thank you for all the tips..as a newly diagnosed Celiac I am trying to learn as much as possible to try to get well. This forum is wonderful.
    Donna


    Hi Donna wave.gif

    Great to meet you. There's great gluten-free recipes here and some fantastic gluten-free chefs to go with them.

    Julie
    Twinky
    Wed Apr 30, 2008 2:46 pm
    Regular "Line Cook" Poster
    Thanks you so much for those tips!
    Im new to this site and a gluton/wheat free diet (I was diagnosed with IBS icon_sad.gif )
    Ill be checking back for more great tips and recipies!
    Cheers!
    **Jubes**
    Wed Apr 30, 2008 5:03 pm
    Forum Host
    Quote:
    Twinky
    Thanks you so much for those tips!
    Im new to this site and a gluton/wheat free diet (I was diagnosed with IBS icon_sad.gif )
    Ill be checking back for more great tips and recipies!
    Cheers!


    Hi Twinky wave.gif
    Welcome to zaar. You'll love the great gluten-free and wheat-free recipes here on zaar. We have a great bunch of gluten-free chefs here too icon_biggrin.gif icon_biggrin.gif

    Julie
    Robin Batterson
    Sun Feb 22, 2009 3:16 pm
    Food.com Groupie
    icon_smile.gif I have found that mediteranian and oriental grocery stores are great sources for gluten free items, flours, noodles etc...I am still new at this and love that I found this site. Have tried a few recipes, baked cookies for the first time today....Thank you all for sharing. Robin
    Robin Batterson
    Sun Feb 22, 2009 3:28 pm
    Food.com Groupie
    About the gluten free restaurants, here in Florida we have Carrabbas and they have a gluten free menu, also, Bonefish grill, Outback as well as several others. I have found many do know what you are talking about. Some have alot of choices, other places...grilled meat and salad are about it. Keep asking or try calling ahead and asking what they have available for the gluten free diner. If you call before the busy time, many are happy to dicuss choices with you. Robin
    Robin Batterson
    Sun Feb 22, 2009 3:30 pm
    Food.com Groupie
    ok, I am new at this so understand what the newbie thing is but why "fry cook" poster? (above my posting? )I must be missing something...Thanks, Robin
    Chef# 616082
    Sun Feb 22, 2009 8:49 pm
    Food.com Groupie
    The tag after your name changes as you post more from new to experienced and eventually groupie.
    Robin Batterson
    Mon Feb 23, 2009 5:39 pm
    Food.com Groupie
    icon_smile.gif Thank you for explaining. I have been raving about the cookies I made yesterday all day today at work. Everyone who tasted loved them. Thank you!(mock oatmeal cookies/gluten free of course!) icon_biggrin.gif Robin
    Suzy mom to 2
    Fri Feb 27, 2009 3:30 pm
    Regular "Line Cook" Poster
    Hi all, this is my first post in the Recipezaar forum, and I'm committed to contribute my share of tasty recipes (whenever I can find the time to post them, that is icon_lol.gif ) I'm so thankful to all of you for sharing what you have learned along the way!
    I'm mom to a 4 year old that is slightly sensitive to dairy and a 1,5 year old that is gluten and lactose intolerant. Anyway, my Gluten-free tip is a useful trick from an beloved old aunt: when cutting fresh bread that has not completely cooled yet (that's how it goes at our house too icon_wink.gif ) wet your breadknife, and clean and then wet it again before cutting another slice.
    Suzy
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