Food thread: recipes and substitues etc.

[Bananna]

Okay we can continue here
That sounds interesting. If you haven't already - check local asian and indian markets for the other grains.

Mom made these and they were gone before I got home to really try them the time she made them... she promises once you make a couple that you can make a ton and they come out about the same... "It's like making thin pancakes"

There is a rice "grits" out there, we found it here in Germany that is an equivelant to corn grits, and "workable" towards polenta, grits or "cous cous". it is just all in how you flavor it and water it...

I'll have to raid the pantry though for name and where we got it...

[Bananna]

You know cream of rice cereal works well for this. I wonder if I can cut my own from organic brown rice though. Basmati or short grain.

[HadassahSukkot]

Ok, the rice cous cous I found is by Valpiform out of France (www.valpiform.com) and is listed specifically as gluten free.

The English says 100% Rice Semolina.... so maybe there is another way of finding that Stateside. I send home care packages once in a blue moon and toss in one or two for my dad.


To be honest, it looks like they somehow ground the rice to have the consistancy of couscous.

If you can check around your local Indian market (or online) Gram (chickpea) flour is really great to make breads. I'm not sure how it would work with tortillas, but I do know that the Indians do make a tortilla like substance with it.

I took a recipe called "Tom's Celiac Light Bread (http://www.allergygrocer.com/id1097.html)" and just used Gram flour for it instead of grinding my own chickpeas. IF you have a mill, you can mill your own beans, lentils - you name it in the kitchen to make flour. (my mom does that to save on costs)

That one is great for sandwiches (such as fried egg with mayo)!

And, if you have a gluten free friendly bread maker (will not work in models that are not specifically made for gluten free cooking), you can cook it in there to save on time.

If you need links let me know.

I was exstatic last night, I found a recipe (finally) for Hamentaschen that will work Gluten Free! And I think I found a workable Phyllo dough (http://www.recipezaar.com/196827) so I can make baklava... oh how I have been craving it but behaving...!


I did find if you are corn sensitive, do not use xanthan gum. It's corn based. look for products that use guar gum instead, and use that to be the binder (think : like gluten) in your bread/cake/cookie baking. It will take the same amount as it calls for xanthan.

Agave Nectar, we found that to be a savior for those who can't have sulfites, as honey is rife with the little buggers... since it keeps forever.

Dad has been limited so severely on his corn free, gluten free, sulfite and salicylite free diet, it's hard to think of what he can have... definitely keeps my mom busy finding substitutes!

[visionary]

Flax seed when placed in hot water will expell the insides into the water and the seeds will fall to the bottom. The water takes on the consistency of egg white as it cools. This goo is great for all kinds of baking recipes where egg is used.

This "goo" will line the intestinal tract with healing and mucus like consistency. Flaxseed reduces all inflammation including intestinal. It also will make for better digestion and decrease constipation.

Flaxseed is very high in omega-3 essential fatty acids. It's the omega 3s -- "good" fats -- that researchers are looking at in terms of their possible effects on lowering cholesterol, stabilizing blood sugar, lowering the risk of breast, prostate, and colon cancers, and reducing the inflammation of arthritis, as well as the inflammation that accompanies certain illnesses such as Parkinson's disease and asthma.

University of Toronto found that flaxseed may boost conventional treatment for breast cancer. In the study, reported in the American Institute for Cancer Research Newsletter in 1998, postmenopausal women with breast cancer ate either a plain muffin or a muffin containing 25 grams of flaxseed oil every day for approximately five-and-a-half weeks. Of the 29 out of the 39 women who ate both muffins, researchers found reductions in the growth of their tumors. It appears that compounds in flaxseed also influence levels of hormones in the body, such as estrogens and testosterone.

Patents with diverticulosis find the ground flaxseed too irritating. Side effects include mild or moderate abdominal distention and/or experienced mild diarrhea, or excess gas. You may have to go to just the flaxseed oil for the benefits to start.

[HadassahSukkot]

Interesting information! thanks!

[Bananna]

Well my quote isn't wanting to work.. :P

Bananna, I got a little sleep. It took until about 6.30 to roll around. I had tried reading, watching tv, being online so I could be productive looking for recipes/substitutions and everything else..

I was really nauseous last night which was also making it hard to keep it together. I dunno if it's just morning sickness or the fact I took my vitamins as late as I did, or both combined..

I sipped at tea and lemonaide most of the night since water can "throw me" sometimes.

DH had woken up and was getting ready for work by the end of it, so I helped make his lunch (usually I am zonked out still, but he wants to help me get on a normal schedule so since I was already up, I stayed up..).

I think I slept about 5 hours, which is when I heard them slamming the downstairs foyer door - not sure why... but I'm in PJs so I wasn't going to go down and say "HEY!"

At least they stopped after the third time.

I do feel better though!

Vitamin B can keep you up, as well as light, caffeine, heart palpitations from low potasium and in early pregnancy the thyroid can kick in too much thyroid... but it helps keep the baby bun cooking the first few months... it can also cause weight loss weather or not you :sick: a lot.

While not recommended in pregnancy and I'm no professional... I did take 5-HTP with a little juice before bed and on arizing.

I sometimes used GABA if tense or worried. A good book on amino acids is 'Potatoes not Prosac"

Pregnancy Tea and soda crackers was the extent of the stuff for queeziness.

bananna

[Bananna]

Ok, the rice cous cous I found is by Valpiform out of France (www.valpiform.com (http://www.valpiform.com)) and is listed specifically as gluten free.

The English says 100% Rice Semolina.... so maybe there is another way of finding that Stateside. I send home care packages once in a blue moon and toss in one or two for my dad.


To be honest, it looks like they somehow ground the rice to have the consistancy of couscous.

If you can check around your local Indian market (or online) Gram (chickpea) flour is really great to make breads. I'm not sure how it would work with tortillas, but I do know that the Indians do make a tortilla like substance with it.

I took a recipe called "Tom's Celiac Light Bread (http://www.allergygrocer.com/id1097.html)" and just used Gram flour for it instead of grinding my own chickpeas. IF you have a mill, you can mill your own beans, lentils - you name it in the kitchen to make flour. (my mom does that to save on costs)

That one is great for sandwiches (such as fried egg with mayo)!

And, if you have a gluten free friendly bread maker (will not work in models that are not specifically made for gluten free cooking), you can cook it in there to save on time.

If you need links let me know.

I was exstatic last night, I found a recipe (finally) for Hamentaschen that will work Gluten Free! And I think I found a workable Phyllo dough (http://www.recipezaar.com/196827) so I can make baklava... oh how I have been craving it but behaving...!


I did find if you are corn sensitive, do not use xanthan gum. It's corn based. look for products that use guar gum instead, and use that to be the binder (think : like gluten) in your bread/cake/cookie baking. It will take the same amount as it calls for xanthan.

Agave Nectar, we found that to be a savior for those who can't have sulfites, as honey is rife with the little buggers... since it keeps forever.

Dad has been limited so severely on his corn free, gluten free, sulfite and salicylite free diet, it's hard to think of what he can have... definitely keeps my mom busy finding substitutes!
I get a natural source of raw honey. I can have sulfites and sulfides. Eggs are full of sulfura, so I wonder if that bothers those that can't haves sulfites?

I've been eating corn because there was nothing left after the ravenous wolves went through the house. I try to train them to eat their foods and leave mine be... but some how they would rather eat mine first.

I should make them go cut me some sticks.
bananna

[HadassahSukkot]

Hehe.

Well, dad hasn't had too much trouble with eggs, we have a list of foods and what their levels of sulfites and salycilites are, and we have to limit his "rabbit food" (so to speak) each meal, so he gets more bread and meat than grazing...

I was soooooooo sick last night, that's the worst I've been in about 2 weeks. I'm good again today.

Thanks for the tips. I've got Glutano pretzels and pretzel sticks and loads of juice handy. I have to make some more tea and lemonaide and see about shopping around on thursday maybe for a thermos so I can have something other than water and a small pack of juice during classes should water not be "workable" as it was most of last week.

I've been trying to work out logistics of making hard candy, but I am unsure if I can here since I have to do some major searching for ingredients (Paraffin, Golden Syrup to sub for Karo, and the other "makings" incl a candy thermometer) - that way I can ensure things like lollypops or things like Jolly Ranchers (which I can't really get here) are both gluten free and kosher.. pain to make, but I think worth the hassle in the long run.


I made some quiche today, DH loved it.. so I guess I'm on a good path somehow.. LOL

And for me, since the nausea is unpredictable I made a really big smoothie. Seems to have done the trick, I feel better and am ready for bed :)