Does anyone one have recipes for the Celiac Diet? The more I can get the better.
There's a myriad of ways to eat GF. Start small - the bread is not that delicious, so try other things first. Like:
"Lettuce-wiches" - your favorite meat, cheese, spreads (mayo, mustard...), tomato, avocado folded into green or red leaf lettuce leaves. A bit messy, but yummy!
Chocolate Mayonnaise Cake
3 c. gf flour mix (2 c. white rice flour, 2/3 c. potato starch, 1/3 c. tapioca starch)
1 1/2 t. xanthan gum
2 c. sugar
1/3 c. cocoa powder
2 1/4 t. baking powder
1 1/2 t. baking soda
Blend together then add
1 1/2 c. mayonnaise (egg free is fine)
1 1/2 c. HOT water
1 1/2 t. vanilla
Pour into a bundt pan, 9x13 in. cake pan or two layer cake pans and bake at 350 until it pulls from the side of the pan.
Carol Fenster and Bette Hagman have some marvelous cookbooks out there. Try eating your favorite pasta toppings on baked potatoes (alfredo is wonderful!). Eat your favorite salads (chicken or tuna) on potato or tortilla chips or rice cakes. Replace pasta sides with rice or potato sides. Fall in love with Mexican food. Nachos are GF!
I think that these ultra simple peanut butter cookies would apply:
1 cup peanut butter
1 cup sugar
Mix well, put on ungreased cookie sheet in walnut-sized balls. Flatten slightly with fork dipped in sugar. Bake at 350 for 8-12 minutes, depending on if you like your cookies soft or crunchier.
I hope that I am right that celiac and gluten free diets refer to "wheat free" recipes.
This is a link to a wonderful site with loads of recipes on there. Also if you go to www.celiac.com there are loads of info and recipes there as well.
Hope this helps.
Is there a way to privately email you? Might be easier....here are some recipes I love and I use Betty Hagman's original GF flour with the white rice flour, potato starch flour, and tapioca flour blended together.
1/3 C shortening
1/2 C potato starch
1/2 C cornstarch
1/4 C GF flour mix
1 3/4 tsp Xanthan gum
1 Tbsp baking powder
1/4 tsp baking soda
1 Tbsp sugar
3/4 C milk
1 tsp salt
Mix all ingredients well. Roll out onto well-floured (tapioca) suface. Cut with biscuit cutter. Bake 12-15 min. at 350.
I use this for my sandwiches. However thick you cut them though will be about the thickness of the biscuit. I have just never had luck with a "loaf" bread and I have been on a GF diet for years.
1/2 C shortening or 1 stick butter/margerine
1/2 C Baking cocoa
1 C sugar
1 tsp vanilla
1/2 C GF four
1/4 tsp salt
1/2 C chopped nut (optional)
Preheat oven to 350. Grease 8 x 8 x 2 inch pan. In a medium melt shortening over low heat (or melt in microwave). Remove melted shortening from heat, add cocoa, and stir until blended. Add sugar and beat well. Add rest of ingredients, beat on medium speed. Spread in pan and bake 20-25 minutes or until inserted knife come out clean.
Im not positive about the time to bake on this, is torn off, but just start checking them around 15 mins. They are SO good.
check out this site. Steve King and Johnnie Putman (husban & wife team) on WGN night show have put a lot of information at this site. He has celiac disease. Read through it for tons of information including recipes.
1 C peanut butter (creamy or chunky)
1 C sugar
1 tsp Aluminum-Free Baking Powder (can be omitted if no AL-free baking powder is available; AL-based ones give it a metalic flavor)
Mix together. Add Reese's peanut butter chips, if desired.
The dough will be pretty wet and sticky. If the mix is too wet to roll into balls, add a little more sugar or a few tablespoons of rice flour, and mix up some more.
Roll into balls -- gently. Roll each ball into sugar, and place on cookie sheet. Smaller cookies hold together better than larger ones, but need less cooking time. I go for a teaspoon of batter at most.
Bake at 375 for about 10-12 minutes, or until it turns golden brown around the edges. Bake longer for crispier cookies, shorter for softer cookies. (I do it for about 8 minutes.)
Remove from oven, but do not attempt to remove cookies from cookie sheet until they are fairly cool (when hot, they're the consistency of, well, peanut butter, but they harden as they cool).
They can also be made with hazelnut butter or other nut butters. I haven't tried it with Nutella yet, but I suspect it would need an extra quarter-cup or half-cup of sugar because Nutella is so much softer than peanut butter.
I highly recommend taking any recipe for blintzes (which some people call crepes), and substituting potato starch for the flour. I make these every Passover, and everyone adores them.
And of course, MANY recipes for meat main dishes, vegetable and fruit side dishes, and homemade sorbets and ice creams are gluten free. I've got a Cuisinart ice cream maker that I use often in the warmer months.
Glutenfreeda is another good site.
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