Thank you so much for the recipes!
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Thank you so much for the recipes!
The wife of someone DW knows from college days has had celiac disease for years. She recently started a blog featuring recipes which are gluten-free, crowd-pleasing, and fairly simple. We've eaten at her house and enjoyed the very recipes she's put on the blog. The blog is here. I can't vouch for caloric/carb levels or such, but what we've eaten has been reasonable food that should fit a variety of eating preferences.
SteveinMN - Thanks for sharing the link... Your wife's friend had some nice recipes, unfortunately she hasn't tackled the tough ones for gluten-free eating - breads, cakes, desserts, etc. - all the things normally made with wheat flour - other than one flourless cake. Ironically, I made a similar flourless cake for many years before going gluten-free. She must do without, or purchase them commercially prepared gluten-free breads and baked goods. You should send her the link to this thread for some really good gluten-free baked goods recipes. My cousin was visiting and he never realized he was eating gluten-free baked goods for breakfast and desserts the whole time he was here.Quote:
Originally Posted by SteveinMN
I received my 20% off shipment from Honeyville Grain yesterday (http://shop.honeyville.com/products.html), and I got an excellent cookbook "Everyday Grain-Free Baking" by Kelly Smith with my order. I always take advantage of Honeyville's 20% off sales and stock-up on almond flour and coconut flour - both are basic ingredients in my baked goods because I tend to avoid high-glycemic starches and flours. Almond flour is getting so expensive, even at 20% off (due to the drought in California), I've also been purchasing almonds from Sam's Club and putting them in the freezer so I can make my own almond flour.
I definitely will let her know!Quote:
Originally Posted by lessisbest
True, there aren't very many recipes at all for baked goods. I'm not sure that's an area she pays a lot of attention to. There are lots of good places around here to buy GF desserts or dessert mixes, but I think her family would just as soon enjoy fruit or ice cream for dessert. Not a judgement on my part; just an observation. Our family is not big on desserts, either.
9 Flourless Baking Recipes
http://news.yahoo.com/9-flourless-ba...070000687.html
I'm going to love trying the Chocolate Chip Pumpkin Mug Cake because I have some leftover pumpkin just waiting for a simple and quick recipe; and can't wait to make the Flourless Deep Dark Chocolate Cookies (we called them Chocolate Pixies). This was a favorite Christmas cookie before going gluten-free. I printed off several of these recipe to add to my gluten-free MUST TRY list.
Time for the NO-Bake recipes...and nice to find some that are also gluten-free.
HEALTHY NO BAKE FUDGE OATMEAL BARS
Found this recipe at "An Oregon Cottage": http://anoregoncottage.com/healthy-n...-oatmeal-bars/
It's the grown-up version of Chocolate No-Bake Cookies. I used part palm nectar and Lyle's Golden Syrup for the honey; and for the ground flaxseed I used a 50/50 mixture of ground flaxseed and chia seeds. Didn't bother with more chocolate drizzled on the top, they are pretty decedent as it is. We cut the pan into 36 small squares, so there are plenty in the freezer to enjoy later.
I was never fond of baking.
I find it hard to eat enough carbs when the only carb I can really digest well are oats. I'm thinking of making a bunch of savoury oat crepes to use as wraps and then just figure out a bunch of different tasty wrap fillings to make it more interesting.
Oat crepes and pancakes are really good, I use very minimal ingrediants, just oat flour, egg and milk and add in some coconut sugar if I want them to be sweeter. But I can't live on pancakes for the rest of my life.
I can sometimes eat that quinoa rice pasta, which is awesome because I love pasta, but I really don't think I digest it very well either.
Thunderseed - How about buckwheat? I make buckwheat (soba) noodles. In fact, I've been making a lot more things with buckwheat and buckwheat flour lately (I mill my own flour). You said carbohydrate, but did you mean grain? There are a lot of carbohydrates out there besides grains, and most of us consume more than enough. You'll find lots of carbohydrates in beans, peas, mushrooms, sweeteners, fruit, vegetables.....Quote:
Originally Posted by thunderseed
Have you tried substituting spaghetti squash or spiral-cut zucchini for grain-based pasta?
You may also benefit from soaking or sprouting gluten-free grains before eating them, and then they will be pre-digested. It's especially important when using oats, which have more phytates than nearly any other grain. Our ancestors soaked or fermented their grains before making them into porridge, breads, and other things. We would also benefit from this practice. I even soak oats for oatmeal overnight, as well as my recipe for Oatmeal Buttermilk Pancakes. I also add a little buckwheat to oats to aid in the process to neutralize the hard-to-digest phytic acid in grains.
How do you make noodles out of buckwheat? Is it buckwheat flour? I think I can have buckwheat flour but I'm not entirely sure since I've only had it a few times. That would be cool to make my own pasta.Quote:
Originally Posted by lessisbest
I meant the complex starchy carbohydrates in general, my body does not seem to digest any of them very well. So yeah, that covers rice, nuts, beans, potatoes, I have difficulties digesting a lot of carbs that are starchy for some reason. Actually, I did get organ testing done and they found out there is a problem with the part of my intestine that digests carbs, which makes sense.
I have some issues with some vegetables and fruits too, I can't have a lot of them.
I have no problem digesting any meat or animal products though.
I have actual food allergies to wheat and gluten and it causes really aweful digestive problems and even emotional reactions and intestinal bleeding, the other things aren't as bad but they definitely cause digestive issues.
It really sucks because I am so athletic and my body goes into ketosis really fast, so when I don't eat enough long lasting starchy carbs, like grains, I start smelling like amonia/vinegar, it's really gross. I do so much anaerobic activity that I need carbs to fuel my body, and of course there is a difference between carbs. There are long lasting carbs and fast digesting simple carbs that really don't give you much energy at all.
So even if I eat a whole tray of root vegetables I am starving after a few seconds. It's terrible, but the only thing that really fills me up is oats and pasta and other things that hurt my digestive system, but the oats seem to be good.
Rice is weird for me, it usually causes a lot of issues, yet when I buy sushi, the sushi rice never bothers me. But every time I try to make it at my house it causes a lot of digestive pain, so I'm guessing the rice they use at sushi restaurants is not the same as the stuff I can get at the grocery store, because I've tried soaking it and cooking it differently and everything.
Yeah I tried zuchiini pasta before, but vegetables do not fill me up for long and do not give me enough energy.
If you want to feel better about ketosis, try Tim Noakes' later work--or Volek and Phinney: http://www.amazon.com/Art-Science-Lo...hydrate+living