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    You are in: Home / Community Forums / Gluten-free Diet / Celiac Disease / Lectin Free recipes
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    Lectin Free recipes

    Maeven6
    Mon Jul 27, 2009 12:53 pm
    Food.com Groupie
    I know what a pain. I need to find a homemade pasta that is lectin free, no beans, corn, wheat, buckwheat, or rye. Is there anyone that can help?

    Ber
    **Jubes**
    Mon Jul 27, 2009 4:33 pm
    Forum Host
    Hi Ber wave.gif

    It's never a pain working around allergies........ mostly just very frustrating for the cook who needs to find good alternatives to their regular dishes.

    This was a really good pasta recipe
    Yummy Gluten Free Pasta!

    It does have xanthan gum listed- but you could use guar gum
    It also has cornstarch listed- but you could try subbing in arrowrroot starch instead

    I think too that you are looking for a gluten-free pasta- wheat and rye contain gluten. If you found a recipe that uses bean flour maybe you could exchange the bean flour for besan/chickpea flour or soy flour

    Julie
    Maeven6
    Mon Jul 27, 2009 4:52 pm
    Food.com Groupie
    Beans contain lectin too. Joy of joys. No it would need to be almond flour, rice flour, or some such. Thanks I do appreciate your help.

    It isn't an allergy but an intollerance my system doesn't tolerate the lectin at all.

    Maeven6
    **Jubes**
    Mon Jul 27, 2009 5:39 pm
    Forum Host
    Maeven6 wrote:
    Beans contain lectin too. Joy of joys. No it would need to be almond flour, rice flour, or some such. Thanks I do appreciate your help.

    It isn't an allergy but an intollerance my system doesn't tolerate the lectin at all.

    Maeven6

    drats!!! Back to the 'ole drawing board then icon_lol.gif
    UmmBinat
    Mon Aug 10, 2009 4:26 pm
    Food.com Groupie
    Rice pasta? Though I don't have a recipe for it.
    Mia in Germany
    Sun Sep 06, 2009 11:38 pm
    Forum Host
    UmmBinat wrote:
    Rice pasta? Though I don't have a recipe for it.


    Just stumbled about this:
    www.celiac.com/gluten-free/index.php?showtopic=33804

    Didn't try it, but sounds promising.

    Isn't there rice pasta available in the US? It wouldn't occur to me making it myself because it's easily available here.
    auzzi
    Tue Sep 08, 2009 7:01 am
    Food.com Groupie
    An alternative to xanthan gum, is to use pectin or gelatine - the use of glutinous[sweet] rice, tapioca starch. and arrowroot boosts the holding power of the mixture.

    Italian - Pasta Miracolo!!
    300 g Glutinous rice flour
    150 g tapioca starch
    150 g Potato starch
    6 eggs
    Knead well without any liquid.
    Roll out the dough and cut with a knife or a machine - do not cut pasta noodles too fine.
    Put it to dry for a night.
    Then store in a box or tray that is not airtight. It store like the normal dry pasta all'uovo for up to 3-4 months.

    American pasta - Bette Hagman
    For dough, mix with wire whisk
    1 c rice or sweet rice flour
    2/3 c tapioca starch
    1/4 ts salt
    1/2 ts baking powder
    1 ts xanthan gum
    Mix in large bowl with mixer:
    1/2 c water
    1 egg
    2 ts oil
    Add dry ingredients to beaten ingredients and blend to a soft dough.

    Homemade Gluten-Free Pasta Bette Hagman
    1/3 c Tapioca Flour
    1/3 c Cornstarch or arrowroot
    2 Tb Potato Starch
    tsp Sea Salt
    1 Tb Xanthan Gum
    2 large Eggs
    1 Tb Vegetable Oil
    Combine flours, salt, and xanthan gum. Beat eggs lightly and add oil. Pour egg mixture into flour mixture and stir. This will feel much like pastry dough. Work together into a firm ball. Knead a minute or two.
    Place ball of dough on your bread board and roll as thin as possible. One pasta book suggest you should be able to see the board through the dough. The dough is tough and, although almost transparent, will still handle well. Slice the noodles into very thin strips or, if using for lasagne, into 1- x 4 rectangles. The pasta is now ready to cook, or to freeze uncooked for later use.
    Cook the pasta in salted boiling water to which 1 tb of oil has been added for 10 to 20 minutes depending on the thickness and the size of your pieces. You will have to test for doneness.
    Makes 3 servings as noodles alone, 5 to 6 servings in a mixed casserole.
    Spaghetti: Use the spaghetti cutter on your pasta machine. If you dont have a pasta machine refer to our online catalog or, roll the dough very thin and cut your spaghetti as narrow as possible. This may turn out a bit uneven, but no one will notice when it is hidden under spaghetti sauce. Cook for 10 minutes in boiling salted water to which a tb of oil has been added.
    Chow Mein Noodles: Make the pasta and cut as if for spaghetti. Then cut these strips into 1- to 1- pieces. Drop uncooked into hot oil and cook for a few seconds (they will probably take less than 1 minute). Remove from oil and drain on paper towels. Then use immediately or freeze.
    Makes about 5 c chow mein noodles.
    Mimi4one
    Sat May 28, 2011 10:41 pm
    Newbie "Fry Cook" Poster
    I just googled for a list of lectin free foods and this thread came up. I actually just joined Food.com in order to respond to the person looking for lectin free pasta. I'm not familiar at all with this site, and I'm not actually sure I'm even responding in the right place, but here goes.

    I recently purchased a Sproolie, it's an amazing little spiraling machine and I now use cucumbers to make noodles. I cook my sauce however I wish and put some over the freshly "noodled" cucumbers. It's delicious, a nice stand in for pasta. The actual 'bite' is a bit soft, as it's more of and over cooked pasta than an el dente, but it's nice for the noodle experience as it carries the sauce well and is completely twirlable.

    It's also good for noodling just about any solid vegetable, from zuchinni to sweet potato. An amazing gadgit, which I never miss an opportunity to rave about. I've been buying them to give a gifts and I'm working on a cookbook. I have no affiliation with the company, just can't say enough good things about it.

    Best wishes, and happy noodling!

    Mimi
    lionsden333
    Tue Dec 27, 2011 6:15 pm
    Newbie "Fry Cook" Poster
    Coconut Flour is Lectin Free and can be used to make handmade pasta, cakes, bread, etc. The following excerpt is from http://www.tiana-coconut.com/ and they carry coconut flour:

    If it turns out that you are sensitive to products that contain dairy, lectin or gluten, acne is a foreseeable allergic reaction. We recommend our delicious TIANA Coconut Milk and Coconut Cream as a dairy free alternative to milk products, TIANA Coconut Flour and TIANA Organic Virgin Coconut Oil, which are all gluten free, dairy free and lectin free.

    Most oils typically contain lectins, but coconut oil does not contain binding lectins.

    Quinoa pasta is Gluten Free pasta but still contains some lectins. Fermenting your pasta overnight will remove lectins. Just add 2 teaspoons of ocean salt or "real salt"TM brand, which is a mineral salt to every cup of water and place the pasta in a tupperware type container. Cover the pasta completely with the salt water solution. Leave the tupperware on the counter overnight - the temperature should not be below 74 degrees because it will prevent the fermentation process or sprouting process. At or above 74 degrees the process will speed up. Rinse the pasta afterward, you should not get food poisioning and during the cooking process the lactate bacteria will be eliminated. Lactate bacteria is on the surface of all vegetables, grains, etc. The once hard pasta won't be soggy or too soft after 24 hours, the actual cooking time is only a few minutes (5 to 7 minutes).

    During the fermentation process all of the glucose in the pasta is converted to Lactate and Lectins are reduced through the conversion process. You can use this fermentation / sprouting process on starches, grains, vegetables, and fruit. Just cut these items into small portions to allow the overnight fermentation process to work though the item.

    The true fuel source of the body is lactate / lactic acid with an additional hydrogen atom. Astrocytes must convert glucose into lactate before passing it over to the nuerons (brain cells) to be used as fuel. During exercise, our muscles get sore because in the process of using lactate the true fuel source, lactic acid becomes the by product, which can be converted back into lactate with an addition of a hydrogen atom. Drinking electrolyte water after exercise assists the lactic acid conversion process.

    With a pH balance diet, which contains no sugar, no starch that must be converted into sugar first (glucose) and then into lactate by the cells is the best diet because the lectins that are still active within all vegetables have no sugar to bind to and are eventually elimintated from the body. However, this is a hard diet to follow because the body still craves a direct source of lactate. Meat is loaded with lactate, but is not healthy. Pickles, sourkraut, pickled vegetables all contain lactate and dairy contains lactate. Due to the processing of dairy products, dairy products are not really good for the body. Lactose is a form of lactate.

    No sugar (glucose) means that there is nothing for the lectins to stick to and the allergic reaction many experience will disappear entirely.

    Fermenting grains, vegetables, rice, etc., overnight converts the sugar into lactate which preserves cellular energy from being utilized to convert glucose into lactate. This means a lot more energy to create more coenzymes that rejuvinate the body.

    http://www.precisionnutrition.com/all-about-lectins -Our ancestors grasped the concept of “survival of the fittest,” and found a solution to the problem of lectins. Soaking, fermenting, sprouting will decrease lectins and free up the good nutrients. The content of lectins in foods differs year to year and crop to crop.

    When going out to eat the best bet is taking a supplement call "Lectin Ultimate Defence" from http://www.truehealth.com this supplement will bind with lectins and allow you to enjoy your food without worry. There are many now who enjoy the benefits of using this supplement.

    I hope this info has been helpful. icon_smile.gif
    hazeljacko
    Sat Jan 05, 2013 8:50 am
    Newbie "Fry Cook" Poster
    I am new to lectins as toxic ellements in our diet but understand that all grains, most seeds, all beans & legumes, some nuts and all of the solaneace family contain them, not much left then is there?
    I also understand that different amounts of lectins can be destroyed by soaking and fementing but research on this is thin on the ground. lots more info needed.
    hazeljacko
    Sat Jan 05, 2013 8:52 am
    Newbie "Fry Cook" Poster
    Arent chickpeas very high in lectins?
    hazeljacko
    Sat Jan 05, 2013 8:54 am
    Newbie "Fry Cook" Poster
    Sorry to be a pain but rice is a grain and as such contains lectins
    UmmBinat
    Sat Jan 05, 2013 10:17 am
    Food.com Groupie
    Very neat. You don't learn something new on this site everyday.
    duonyte
    Sat Jan 05, 2013 4:50 pm
    Forum Host
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