Input requested: Gluten-free recipes
My 3-year old daughter has been diagnosed with celiac disease (gluten intolerance) and until I meet with the GI specialist, I was wondering if any of your other readers are in the same situation. I would love to find out any good, easy gluten-free recipes. We are not big processed-food eaters, but my daughter LOVES Campbell soups. If anyone could point me in the right direction, I would be so grateful! -JackiSince we're not on any special diets here, I don't have any input, but I'm sure that some of you have some great ideas and suggestions. So post away!
posted by Crystal Paine at 4:48 PM
29 Comments:
Jacki, pretty much anything that you want to know about Celiac Disease can be found online. My entire family (nine people) has been diagnosed with Celiac. My older sister, Alica of DaughterofHope.com, is the 'master' of gluten-free cooking. You name it, she has probably cooked it. (see, her son was diagnosed with Celiac when he was just 1yr. old.)
I'll have her stop by to leave you specific sites that will be helpful to you.
My sister-in-law has been gluten intolerant for years. She has been using rye flour, rice flour, barley flour, etc.. for most of her baked goodies. Bob's Red Mill website has many recipes that are gluten free, although most of them use products directly from Bob's Red Mill, which you said your family is not big on processed foods. Maybe they are mostly healthy products and would lend in easing into a new diet for your daughter. I'm sorry I'm not much more help. There are quite a few new products on the market that are quite tasty though...crackers, cookies, cereal. Good luck finding things to help your daughter with this new lifestyle.
Blessings, Pamela
Buy the book "Breaking the Vicious Cycle", by Elaine Gottschall. You can read about it here: http://www.breakingtheviciouscycle.info/index.htm
Often times people are gluten intolerant because they have a digestive malfunctioning of sorts, and this book presents it's theory that if you eliminate most complex carbohydrates from the individual's diet, the body will get a chance to heal itself. This is true not only with Celiac, but also with Crohns disease, ulcerative colitis, diverticulitis, cystic fibrosis and chronic diarrhea.
After being on the Specific Carbohydrate Diet (SCD) for a length of time (anywhere from a few months to several years, depending on the person and the severity of their disease.) the person will be completely healed and able to go back on a normal diet.
Now granted this won't work for everyone, but I know multiple people who have tried it with successful results. One of which is my little brother - he was severely gluten intolerant from ages three to 7, then we put him on this diet and now he's 10 and can eat anything he wants to! Another woman was having miscarriages at 10 weeks (Celiac people usually can't carry a pregnancy for very long) and after following the SCD for several months she was able to get pregnant and now she's 5 months along. She still is careful about what she eats, but isn't following the SCD completely anymore.
I hope this helps. If you have anymore questions feel free to leave a comment and I'll try to answer, or perhaps Crystal can get us in contact with each other somehow.
Blessings,
Katie S.
I go to this web site a lot, it is not exclusively gluten free but they have a lot of recipes that are. Here is one for pancakes.
http://vegweb.com/index.php?topic=5246.0
Hi Crystal and Jacki!
One of our daughters had issues with gluten for a couple of years, and we did quite a bit of gluten-free cooking! For baking, there's a simple rice flour mix that can be substituted with pretty good results. Sift together 3 cups Rice Flour, 1 cup Potato Starch Flour, and 1/2 cup Tapioca Flour, and use it in recipes that call for flour. (You can quadruple this mix if you like it!) The rice flour mix won't make a loaf of bread on it's own, but it works in cookie & muffin recipes. Any gluten-free baking is experimental, so be patient and look at it as an adventure! In health food stores, there's a great baking mix called "Pamela's Baking & Pancake Mix"... if you go on her website
http://www.pamelasproducts.com/
there are oodles of recipes.
Hmmm... soups. Again, check out the health food stores. They should have an entire section designated to gluten-free foods, and there are some soups out there. They also have gluten-free pasta, frozen pizza's, waffles, breads and bread machine mixes, and all sorts of snacks.
There's also plenty of "normal" food, from the actual grocery store that is safe! We ate lots of rice, corn tortillas, fruits, veggies, & meats. Be cautious about seasonings, and avoid MSG, caramel coloring, barley malt, (malted anything), & modified food starch. Labels usually will say "gluten-free" somewhere on them, but don't just trust "wheat free" because gluten is in a lot of other things!
If you google "gluten-free" recipes, you'll find lots of ideas, but it helped us to just try making the things we normally cook gluten-free. Definitely go simple at first, and don't stress over all the crazy ingredients! We've tried all the different flours, and we did like adding some sorghum flour to our baked goods, but for our family, the "bean" flours didn't go over very well. They have a very strong flavor!
Hope this helps some! It's really overwhelming when you head to the grocery store looking for gluten-free things to feed you child!
Kim :-)
You might try reading http://glutenfreefrugal.blogspot.com/
or contacting the blog writers. They'd probably be a great help!
I saw this recipe a while back on mothering.com. I haven't tried it yet, but it looks delicious:
Gluten-Free Crackers
By Marianne Rothschild
Gluten-free means flavor-rich when it comes to these delicious crackers.
1 large onion, minced
1/2 cup olive oil
1 cup pine nuts, toasted
2 cups brown-rice flour
2 cups garbanzo-bean flour
1 tablespoon baking soda
2 tablespoons baking powder
1 tablespoon paprika
1-2 tablespoons each of fresh, chopped marjoram, thyme, oregano
1-2 teaspoons garlic powder, preferably granulated (optional)
1/2 teaspoon cayenne (optional)
1-2 tablespoons vegetable broth
seasoning (optional)
salt to taste
Preheat oven to 350° F.
Sauté onion in oil until translucent. Toast pine nuts in skillet until slightly browned and aromatic, then let cool. Mix together dry ingredients, herbs, and broth. Add onions (including oil) and pine nuts, then add enough water to make mixture stick together. Salt to taste.
Roll into balls the size of tennis balls. Place each ball between two sheets of waxed paper and roll out into a strip about 1/4-inch thick. Transfer strips from waxed paper to buttered cookie sheets. Use a fork to score lines in strips that will facilitate breaking into smaller pieces after baking. Bake until done (15-20 minutes).
Makes about 2 dozen 3-by-6-inch crackers.
Dr. Marianne Rothschild, a former midwife, has a holistic family practice near Frederick, Maryland. She and her husband, Gene McMahon, MAc, co-steward the Gaia Healing Center and live there with their daughter, Molly (15).
Wardeh at Such Treasures has switched her family to a gluten free diet. She has posted her experiments and recipes. Her blog is enjoyable too! Hope that helps. :-)
Beth in OH
Hi, I'm Hannah's sister and I've been planning a post on starting out with the Celiac diet for some time now. So many people ask that I've saved e-mails that I've sent so that I can just modify them and send the information out again. You can find the post at http://www.daughterofhope.com/2007/10/help-i-have-celiac-disease.html
Another thing to be aware of is if you've only been diagnosed by blood test and still have to have an endoscopy done you really need to stay on a gluten containing diet to get accurate test results. If you go off, then back on agaon for that test your symptoms will be much worse.
Let me know if you want any specific recipes or have any questions. And just know that eventually this will feel normal and not so stressful.
Although my son does not have Celiac's he is severely allergic to gluten. Please feel free to email me at orgjunkie@hotmail.com and I can send you some info. I also just post a gluten free cake recipe last week.
Laura
Cassie at Sweet Like Honey has Celiac disease. At the top of her page, she has a link to gluten-free recipes.
This blog:
http://www.ourgaggleofgirls.com/recipes/
has a ton of recipes - their family deals with celiac as well as a host of allergy problems. I've not tried any of the recipes since we are blessed not to have those problems, but she says that all of their posted recipes have been given the thumbs up by not only their family, but by non-allergic folk as well.
There are a series of cookbooks called "Gluten-Free Gourmet..." for desserts, breads, main dishes, quick foods, etc. A friend of mine, though not allergic to all gluten, used these books extensively and I did too while cooking for her family at her house. They are delicious recipes for normal foods. The author is Bette Hagman.
It's a little hard to adjust to new ingredients at first, but good recipes help a lot. Also, with normal-tasting things made with ingredient substitutions, the whole family can eat them instead of one person being on a completely separate diet.
Whole Foods and Wild oats have "tours" every two weeks to a month that consist of well informed individuals that work for them that show you different food items and meal ideas for gluten free diets. Worth checking out. I know this because I worked there (in college)and the lady that did ours had Celiac disease. Give them a call if you have one where you live.
my little sister is celiac(as well as diabetes) and often u can use normal recipes and just use a gluten free flour variety or rice flour and it works jsut as well :), there are also many great tasting pre packaged foods in the health isle that are gluten free - my parents often buy these as they both work full time, although they can be quite expenisive!
WOW! Thank you all for the wonderful responses! I very much welcome any help with practical ways to live gluten-free. :-) Until yesterday I was one of those people who thought that living with a gluten-intolerant child would be impossible. But after doing some internet research I have found that is really going to be a diet that encourages healthy eating. Or, maybe I am just being optimistic at this point and thankful her health problems are not the result of anything more serious. I am just so thankful that we found out now, before she goes to preschool and I went back to work.
Thank you all again and God Bless!
Jacki
Jacki---My mother has been gluten-intolerent(sp?) for awhile now. She has Fibromyalgia(sp?) and if she eats anything baked/cooked with Spelt, Whole Wheat or White flour she has a very painful Fibro flareup and it affects her sleep pattern. I help my mother grind sweet brown rice, sweet white rice, millet and bean and we grind in BULK with a capital 'B'. My smaller siblings are also partially intolerent to gluten and Mum makes lots of sweet goodies that I like (the normal eater in the family) and it's alot more healthy, too. If you have a plain old grain grinder, get some brown rice or white rice or millet or navy beans, set the grinder on the finest setting and voila! You have flour. Gelatin helps keep baked goods together, as well as molasses, honey, yogurt, in substitution(sp?) of eggs. I don't know any websites but I hope this helped!!
I used to work with someone with Celiac, and the Mayo Clinic out of MN has recipe books, and family resources for those who have the disease.
Jessica
My sister has celiac disease. (Her symptoms and diagnosis came after the birth of her second baby.) www.celiac.org has a lot of resources, including, I think, lists of what food on the shelves of regular grocery stores are OK.
I'm not sure about "soupy" soups, but if you buy broth, Swanson's is OK. Others are not. Also, it is worth it to get a bread hook for your mixer as gluten-free flours are thicker and harder to mix. And I'm not sure exactly how this works, but my sister does get some kind of a tax break on her food, since it is often, unfortunately, more expensive to buy the gluten-free options.
If you want to make some noodle soups there is a really good rice pasta we use. Tinkyada is by far the best we've found the others are very mushy! We find it at our local haeth food store or from our local co-op. We use it to make all kinds of casseroles and soups. they have spaghetti,penne,lasagna,and spirals.
Here are a few recipe sites and articles for gluten-free eating. The links were too long (except the first one) to fit on one line, so the rest of the link is on the next line.
http://www.gluten.net/recipes
http://www.celiac.com/
st_main.html?p_catid=20
http://www.westonaprice.org/foodfeatures/
going-gluten-free.html
http://www.westonaprice.org/moderndiseases/
healing-celiac-disease.html
http://health.groups.yahoo.com/
group/GFCFNN/
Jacki,
My daughter and I have been gluten intolerant for about 6 years. In addition to gluten we also have to avoid corn, milk, soy, yeast, fish, calcium and strawberries. I can not have sugars even in most fruit, but my daughter tolerates small amounts. When I stopped feeling sorry for us, I learned how to cook. As far as soups, you're probably going to have to make large batches and freeze, like we do. BTW, don't try to freeze GF pasta or potatoes. Doesn't work well. Tastes funny. I have learned to make a "cream soup" substitute for use in dishes.
1/4 c. rice flour
2 c. rice milk (or whatever milk)
1-1-1/2 tsp. salt
Mix together in measuring cup. Then heat in pan. It will thicken. Add onions, mushrooms, whatever. I use this in salisbury steaks, crockpot steak, crockpot chicken, etc. I use the same for gravy, just add about 1/4 c. drippings or broth.
Pamela's products make a great GF/CF cookie and Whole Foods carries a new mix by this company. My daughter thinks homemade cookies are a treat like any other kid.
I just tried a new bread this week from gluten evolution. It's called Bread from Anna. It is corn, milk, gluten, soy, yeast, and rice free. It uses bean and tapioca flour. It was so good!
Krogers carries alot of GF products in the Nature's Market area.
Use the internet for educating yourself. We don't eat out alot either because it's almost impossible with our allergies, but I thought a plain hamburger patty and french fries would be ok now and then. Wrong!!! McDonald's fries contain milk and gluten. My daughter's eczema cleared and her behavior improved when we figured this out.
Another place to watch out for gluten is in medicines. Prescription and vitamins, herbals. And another often overlooked place, communion wafers.
Our CPA said "Yes, you can deduct the amount of GF food from your taxes, if you itemize. As long as you would not buy the item normally, it can be a medical expense."
It sure is hard to maintain a grocery budget being on a GF diet.
Check and see if you have a celiac support group in your area. I live around Mansfield, Ohio and there is a wonderful group here. It's nice because even after this many years of doing this, sometimes it's easy to fall in the depression mode because you can't eat "normal" foods.
Blessings,
Calina
Again, a big "Thank You" to everyone who has left comments....I appreciate everyone taking the time to be an encouragement! It is going to be an adjustment, for sure, but I am so glad to know there is a group of women out there that cares!
:-)
I have been reading many of the links and all I can think is....it is a good thing I like to cook and experiment!
Jacki,
Two more unlikely places you will find gluten is playdoh. You can make your own using rice flour. I don't remember the recipe. I know it calls for oil in it. Personally, we haven't had a problem with this. I just make sure we wash, including under the fingernails before putting hands near mouth. If you had young toddlers, though, it could be a problem.
The glue on stamps and envelopes contain gluten. Invest in a sponge, or have someone else lick them.
Some shampoos, (I know Nexxus and Suave knockoff of Nexxus)soaps, and facial masks contain gluten. As well as Aveeno oatmeal bath and lotion. This may or may not be a problem. Oats do not actually contain gluten, but in the US, farmers alternate oat crop with wheat. They can not guarantee it's GF.
Blessings,
Calina
I called the number on a Swanson's organic beef broth package because it wasn't gluten free then(it supposedly is now) and they sent me a page of all their gluten free products. Campbell's soup is owned by the same company...On this paper they sent me it says that Chunky Soup: Chicken Broccoli Cheese soup, Campbell's Select Savory Lentil, All Campbell's tomato juice, all V-8 juice, all V-8 fusion blends, all V-8 splash juice blends, some Prego Pasta sauce (but what do you serve it over? those rice pasta noodles are terrible and I have a bad reaction with them anyway), all Pace Red sauces (picante and enchilda sauces), Swanson broths (it says all the organic broths are now gluten free). Just call the number on the can and they will advise you.
I have found that some things that say they are gluten free cause problems for me. Milk works for me when I'm in Euorpe but not in the States. (Maybe they feed the cows something with gluten that goes into the milk here in the States.) Some rice bothers me (Carolina rice works for me but not brown or bismati.) Be careful though. It usually takes me a day to have a bad reaction. It's not what I ate the day of the reaction but the day before.
I find it's better to just give up the idea of bread, crackers, cake, etc. rather than eating gluten free substitutes. Fruits and vegetables and meat, fish, poultry: you can survive on that. Make homemade soup (unthickened or thickened with cornstarch) because most soup is thickened with flour.
Thank God that Hershey's chocolate kisses are gluten free!
Everyone has issues nowadays. It's good to teach children that we are all different and what goes for others doesn't go for all of us. It's a good lesson. We are not all alike and it's OK!
God bless you as you raise your daughter to enjoy being a unique person.
I did not have time to read all of the other comments so, I hope that this is not a duplicate. My daughter had a problem with gluten for awhile and it can be frustrating. Praise God, she can now handle whole grains. Anyway, I made a flour mix which works as a wonderful substitute for all purpose flour. Every gluten free cookie and cake recipe I tried was disgusting and no one in my family would eat it. I tried this and it gave the same texture and taste as white flour. Mix together 2c. light buckwheat flour, 2c. sweet brown rice flour, 1c. soy flour (full-fat), 5 TBSP. tapioca starch. Just store it in your flour canister and substitute cup for cup in your favorite cake and cookie recipes. Warning: the batter has a funny taste but once it bakes, it tastes fine. As far as soup, make a big batch of your own soup and freeze it. There are so very many soup recipes online. Do a search for gluten free boullion. I think that herb-ox is gluten free but I don't remember. I'm praying for you. It's hard to cook gluten free food that tastes good and it's also hard to deal with your child's anger over not being able to eat certain foods. Joyce
Hi, I have celiac disease and so do two of my four children. I have posted many tips and recipes on my blog. http://togodbethegloryhomemaking.blogspot.com/search/label/Celiac%20Disease I pray the LORD's gracious blessing upon you and your family.
Rachel
I don't know if I am too late commenting on this post or not. I used to work for a gluten free place that sold food. Here is the link http://www.grandmaferdons.com/catalog/ If you copy and paste it in your browser it should work. I know they sell to some stores like Festival Foods and such.
One of my brothers also has celiac disease.My mother purchases baked goods from Deland Bakery for him. They sell bagels, bread,hamburger rolls, etc. The bread is made out of millet and contains no gluten. All of us like it! I personally think that it tastes better than the Brownberry which the rest of us eat!
Gracie
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