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LAINEYFROG's Photo LAINEYFROG Posts: 622
11/21/08 7:13 A

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I have been asked to take something to a couple of Thanksgiving week dinners (they are on different days).

This year, I am bringing something that I can eat.

I want to make a Cranberry Orange Pumpkin Bread. I have Bob's Red Mill GF bread mix, but have not used it before. The orange juice acts as the sweetener in the recipe I will be modifying for my GF use. I will post back here to tell you how it goes, and post on Spark Recipes with my success.

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TRAPA06's Photo TRAPA06 Posts: 25
10/27/08 11:24 A

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I have a 24 Oz package of Bobs Red Mill Wheat Free Biscuit and Baking Mix. I would like to make a pizza dough with it. does anyone know how to do that. If you do, pleas post soon, i'm hungry.

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PEBBLES_GIRL Posts: 5
10/19/08 4:33 P

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Here's the link:

www.domatalivingflour.com/ordergfcff
lo
urhere


It's only $2 a pound, which is unheard of for gluten-free flours.

KTCHNOFDNGR SparkPoints: (0)
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10/4/08 10:02 A

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Where do you live again? If you ever open that restaurant, will you deliver pizza to EL Paso, TX?? Not being able to get delivery pizza has been the hardest part about going GF..... emoticon

Ruth

Ruth



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JULYRUBYBABY Posts: 16
10/3/08 9:28 A

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My husband and his family own a pizzeria. Earlier this year we went to the International Pizza Expo. I was looking for alternative dough ideas (even though I don't work at the family business). I am borderline insulin resistant and have candida along with thyroid and other hormone problems. The doctor recommends a gluten free diet. While at the Expo I visited a booth called Domata Living Flour. It is Gluten Free! Just what I was looking for. You can buy their flour in bulk and they cater to restaurants. I ordered the flour and they specifically have a pizza dough version. It is by far the best I ever had. When I want pizza, my husband makes this for me in a deep dish pan in the pizza ovens and puts vegetables on it for me. It is totally awesome! Just Google Domata Living Flour to find their website. I am trying to convince him that we should open a gluten free restaurant, but he is not sold on the idea yet.

MZZCHIEF's Photo MZZCHIEF Posts: 9,040
9/1/08 11:37 A

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Does anyone here have a good recipe for gluten free pizza dough, that uses yeast?

A friend on the Thyroid Forum, Purrballs, is looking for a good recipe that could be produced in volume for her restaurant.

thx
Mzzchief

Never underestimate the value of getting out of your own way.

Team leader of Thyroid Community. www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=732


New Thyroid Community Team Members, please read:
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CHICOYAYA's Photo CHICOYAYA Posts: 165
7/7/08 1:47 P

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Grinding is not necessary... unless you are making it for my husband!! LOL!!

~Deborah
Living out Hebrews 10:24-25

Diagnosed Gluten and Casein Intolerant 4/18/08.


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DOTSLADY's Photo DOTSLADY Posts: 10,015
7/7/08 1:39 P

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I didn't know you're supposed to grind the chia? I haven't been doing that. I knew you're to grind flax because of the hard outer shell to release the oil, hmm... will do some looking around. Thanks for the ideas though! I've only been adding chia to my smoothies after I make them.

_____________

Here's a recipe from www.glutenfreelifestyle.com :

SCOTT UEHLEIN
CANYON RANCH CORPORATE CHEF
Tucson, Arizona
www.canyonranch.com

GLUTEN-FREE FRUIT MUFFINS

2/3 cup brown rice flour
2/3 cup white rice flour*
1/4 cup potato starch
3 tablespoons tapioca flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
2/3 cup rice milk
1/3 cup applesauce
3 tablespoons baby food prunes
2/3 cup fruit sweetener
1/2 teaspoon vanilla extract
1/2 cup ground flax seed
1/2 medium banana
1 1/2 cups blueberries**

1. Preheat oven to 375. Lightly coat cups of a 12-cup muffin tin with canola oil.
2. In a large bowl, combine flours, salt, baking powder and cinnamon and mix well.
3. In a blender container combine rice milk, applesauce, pureed prunes, fruit sweetener,
vanilla extract, ground flax seed and banana and puree in blender until mixed well,
about 30 seconds. Pour into dry ingredients and mix well. Fold in blueberries until
evenly distributed.
4. Fill muffin tin cups 2/3 full and bake for 20 to 25 minutes or until golden brown.

Makes 12 muffins, each containing approximately:
170 calories
35 gm. carbohydrate
3 gm. fat
0 mg. cholesterol
3 gm. protein
142 mg. sodium
3 gm. fiber
Cook's Note:
Frozen apple juice concentrate can be substituted for fruit sweetener in this recipe.

*Oriental markets carry a much finer white rice flour, which performs better in this recipe.
**Other berries or chopped fruit may be used. If fruit is very wet, it must be well drained. Nuts and seeds may also be added, however, the calories and fat grams will change.

This recipe was developed by the kitchens of Canyon Ranch. It may be reprinted as it appears with no changes or deviations whatsoever.



KNOWLEDGE = POWER. BODY = TEMPLE. FOOD = MEDICINE. PREVENTION IS THE CURE. YOU ARE WHAT YOU ABSORB!
One person's food is another person's poison.
__________
Celiac Disease: An autoimmune reaction from eating gluten grains: wheat, rye, barley and contaminated oats=nutrient deficiency=cancer. Have 1 of 300 symptoms? bit.ly/cdsymptoms
CD stories: bit.ly/cdstories
Nutrition/Cancer: bit.ly/Quillinnutrition


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CHICOYAYA's Photo CHICOYAYA Posts: 165
7/6/08 12:53 A

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Personally, I have only ever bought the whole chia seeds. I have an electric "coffee grinder" specifically dedicated to use for flax and chia seeds; that way I can grind them fresh each day and know I am getting maximum nutrition with no rancidity. (Is that a word?)
I buy GF oats and make my own granola, and use the chia seeds (whole or ground) in that for added protein. I also add the ground to my own GF pancake batter (it helps thicken it some, since I now have to use rice milk) and before I was diagnosed casein intolerant, I also added them to my yogurt/fruit smoothies every morning for breakfast.
Now I add the ground chia to almost everything I bake, from muffins to bread. I just like the fact that it adds protein to whatever I use it in.
I have even come up with a sort of energy bar using almond butter, chia seeds, and a few other things.. not perfect yet but I'm still working on it!

~Deborah
Living out Hebrews 10:24-25

Diagnosed Gluten and Casein Intolerant 4/18/08.


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DOTSLADY's Photo DOTSLADY Posts: 10,015
7/5/08 2:06 P

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Thanks Chicoyaya - it's good to have personal experience with a company. Yeah, the "leisureguy" link discussed the cost factor - there was debate about the Salba brand (at my health food store I had but 2 choices, both expensive and just chose Salba because it had 20% more free, and hadn't done homework on it.)

My question for you is about how you use it and like it .. and have you used the flour?

KNOWLEDGE = POWER. BODY = TEMPLE. FOOD = MEDICINE. PREVENTION IS THE CURE. YOU ARE WHAT YOU ABSORB!
One person's food is another person's poison.
__________
Celiac Disease: An autoimmune reaction from eating gluten grains: wheat, rye, barley and contaminated oats=nutrient deficiency=cancer. Have 1 of 300 symptoms? bit.ly/cdsymptoms
CD stories: bit.ly/cdstories
Nutrition/Cancer: bit.ly/Quillinnutrition


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CHICOYAYA's Photo CHICOYAYA Posts: 165
7/4/08 7:33 P

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I can't remember what other forum I posted this, but you can buy chia seeds online for a much more reasonable price than that. I always order from www.AzureStandard.com, I have always had good service from them. If you place an order online and want to make sure your order doesn't partially ship, put that in the comments, which items you want your order to wait for. They seem to be going through the chia seeds recently!

~Deborah
Living out Hebrews 10:24-25

Diagnosed Gluten and Casein Intolerant 4/18/08.


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DOTSLADY's Photo DOTSLADY Posts: 10,015
7/4/08 12:18 P

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I haven't had grains in months for the most part - I just tried some Whole Foods biscuits which were very very good though! Anyway, for ME, I don't think they're worth the calories. BUT, in looking for a fiber supplement to add to my diet, I found chia seeds at the health food store. They're packed with magnesium, fiber, some protein, omega 3s and calcium. The brand I got, Salba, cost around $25 for the container. I swear everything I buy at the health food store costs between $20 and $35! lol

I just found this link for chia flour and thought it looked promising - it's certified GF, too. I'm sure there are others, including through Amazon (per another link I found this discussion about it: leisureguy.wordpress.com/2007/08/14
/sa
lba-chia-seed/


www.nuchiafoods.com/store/index.php?
cP
ath=24


chia from a raw food perspective (bonus! :0)):
www.living-foods.com/articles
/chia.htm
l


If I get some, I'll report back. Keep in mind if you include it in your diet to also do so slowly and drink extra liquids. It's a soluble fiber.

Edited by: DOTSLADY at: 7/4/2008 (12:21)
KNOWLEDGE = POWER. BODY = TEMPLE. FOOD = MEDICINE. PREVENTION IS THE CURE. YOU ARE WHAT YOU ABSORB!
One person's food is another person's poison.
__________
Celiac Disease: An autoimmune reaction from eating gluten grains: wheat, rye, barley and contaminated oats=nutrient deficiency=cancer. Have 1 of 300 symptoms? bit.ly/cdsymptoms
CD stories: bit.ly/cdstories
Nutrition/Cancer: bit.ly/Quillinnutrition


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GOLDENANGELFISH's Photo GOLDENANGELFISH SparkPoints: (14,747)
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6/28/08 7:22 P

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Great pizza recipes with Pamela's mix:

http://www.pamelasproducts.com/recipe_fr
ames.html

Edited by: GOLDENANGELFISH at: 6/28/2008 (19:20)
Mary

PS To my old SP friends - It's been a very rough journey... My beloved, healthy, athletic, tall, dark and handsome husband died in August 2012 from a very aggressive cancer... In the many months caring for him I was stressed and didn't "care" anymore, and put back on 30 pounds I had just finished losing... And then I gained even more...

A short, but very sweet, video tribute to this beautiful man:
youtu.be/i2-_1IJdPww


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PEACEGRANNY's Photo PEACEGRANNY Posts: 2,062
6/26/08 5:53 P

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Deborah-
Yes, flax seed and water is one egg substitute people use. I haven't tried it yet, but I am going to do so.

Thanks!

Carol

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CHICOYAYA's Photo CHICOYAYA Posts: 165
6/26/08 3:03 P

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I just found a recipe on Sparks Recipes for a vegan egg replacement, have you ever tried this? (Ground flax seed and water.) I'm curious how well it works.
http://recipes.sparkpeople.com/recipe-de
tail.asp?recipe=320468

~Deborah
Living out Hebrews 10:24-25

Diagnosed Gluten and Casein Intolerant 4/18/08.


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PEACEGRANNY's Photo PEACEGRANNY Posts: 2,062
6/25/08 3:03 P

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Deborah-
That will work. There are a number of egg substitutes, and different substitutes are better in one recipe than another. It just takes some experimentation on my part.

Thanks again!

Peacegranny

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CHICOYAYA's Photo CHICOYAYA Posts: 165
6/25/08 10:58 A

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I didn't put this part because I am not vegan so don't use it, but the recipe suggests:
use egg replacer of choice to create a vegan loaf, as well as an alternative sweetener for the honey.

~Deborah
Living out Hebrews 10:24-25

Diagnosed Gluten and Casein Intolerant 4/18/08.


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PEACEGRANNY's Photo PEACEGRANNY Posts: 2,062
6/25/08 7:33 A

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Deborah-
Thanks for the bread recipe! I will try it. I am vegan, so I have to substitute something for the eggs. It's not always successful, but I'm going to try it.

Peacegranny

Edited by: PEACEGRANNY at: 6/25/2008 (07:31)
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CHICOYAYA's Photo CHICOYAYA Posts: 165
6/25/08 1:48 A

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Unfortunately I did not save the link to this recipe, and anyway I adapted it slightly to suit my CF requirements and the ingredients I had available.
Even my husband loves this bread, and he does not have to eat GF!

GLUTEN-FREE FLAX BREAD
Ingredients
1 1/4 cups gluten-free flour (I make my own blend which follows)
1/4 cup garfava flour
1/2 cup potato starch
1/4 cup cornstarch
1/4 cup flax seed meal
2 1/2 teaspoons xanthan gum
2 teaspoons active dry yeast
1 teaspoon salt (I use Celtic sea salt or Himalayan crystal salt)
2 egg
2 egg white (I omit this, I just use 2 eggs and no additional whites)
1 cup water or milk (I use rice milk)
2 tablespoons vegetable oil (I use coconut)
2 tablespoons honey
2 teaspoons vinegar (I use apple cider vinegar)

Regular Directions:
1. Combine flours, flax, starches, gum, yeast, salt.
2. In the mixer, combine wet ingredients, then add the dry.
3. Scrape the sides, and mix on medium for 4-5 minutes.
4. Pour into 9x5 pan, and let rise to top of pan (took about 80 minutes). I always, always let it rise in a turned off oven.
5. Bake at 350F for about 40 minutes.
6. Remove from pan, cool, and slice.

Bread Machine Directions:
1. Place milk heated to 100, honey, oil, eggs, and vinegar in bread container.
2. Mix dry ingredients, including yeast, together and place on top of wet ingredients.
3. Use Rapid Rise (or Quick Bread) cycle, depending on your machine. Scrape sides once during mix cycle.

My general purpose GF blend:
1 cup brown rice flour
1 cup sorghum flour
1 cup quinoa flour
1/2 to 1 cup millet flour
1/2 to 1 cup buckwheat flour
1/2 cup amaranth flour
1/2 cup coconut flour
1/2 cup teff flour (if available)

(Edited to add: use egg replacer of choice to create a vegan loaf, as well as an alternative sweetener for the honey.)


Edited by: CHICOYAYA at: 6/25/2008 (15:21)
~Deborah
Living out Hebrews 10:24-25

Diagnosed Gluten and Casein Intolerant 4/18/08.


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PEACEGRANNY's Photo PEACEGRANNY Posts: 2,062
6/24/08 3:25 P

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Thanks for these sites. I am always looking for a better bread, muffin, or pizza source.

Carol

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DOTSLADY's Photo DOTSLADY Posts: 10,015
4/23/08 1:32 A

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GF Oat matzoh recipe here:

radishboy.blogspot.com/2008/04/glute
n-
free-oat-matzoh.html


KNOWLEDGE = POWER. BODY = TEMPLE. FOOD = MEDICINE. PREVENTION IS THE CURE. YOU ARE WHAT YOU ABSORB!
One person's food is another person's poison.
__________
Celiac Disease: An autoimmune reaction from eating gluten grains: wheat, rye, barley and contaminated oats=nutrient deficiency=cancer. Have 1 of 300 symptoms? bit.ly/cdsymptoms
CD stories: bit.ly/cdstories
Nutrition/Cancer: bit.ly/Quillinnutrition


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MYSIDE's Photo MYSIDE Posts: 3,146
4/4/08 9:48 P

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I really like Whole Foods (the store brand) frozen pizza crust. It comes in a pack of two.

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DOTSLADY's Photo DOTSLADY Posts: 10,015
3/29/08 12:13 P

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From the celiac listserv:

One person wrote about how she and many others really really like a product called Gluten-Free Naturals bread mix. She also tried and really liked another product called Traceys Treats (says it's good for kids who want lighter color bread). Claims it's the best muffin mix ever for her in two years. She took pictures of her pizza, muffins and bfast cake for her blog:

www.gladtobeglutenfree.blogspot.com

www.traceystreats.com


Edited by: DOTSLADY at: 3/29/2008 (12:14)
KNOWLEDGE = POWER. BODY = TEMPLE. FOOD = MEDICINE. PREVENTION IS THE CURE. YOU ARE WHAT YOU ABSORB!
One person's food is another person's poison.
__________
Celiac Disease: An autoimmune reaction from eating gluten grains: wheat, rye, barley and contaminated oats=nutrient deficiency=cancer. Have 1 of 300 symptoms? bit.ly/cdsymptoms
CD stories: bit.ly/cdstories
Nutrition/Cancer: bit.ly/Quillinnutrition


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DOTSLADY's Photo DOTSLADY Posts: 10,015
3/24/08 6:06 P

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Someone else was thinking about the flaxmeal being heated to high temps:

blog.nutritiondata.com/ndblog/2008/0
3/
does-baking-wit.html


KNOWLEDGE = POWER. BODY = TEMPLE. FOOD = MEDICINE. PREVENTION IS THE CURE. YOU ARE WHAT YOU ABSORB!
One person's food is another person's poison.
__________
Celiac Disease: An autoimmune reaction from eating gluten grains: wheat, rye, barley and contaminated oats=nutrient deficiency=cancer. Have 1 of 300 symptoms? bit.ly/cdsymptoms
CD stories: bit.ly/cdstories
Nutrition/Cancer: bit.ly/Quillinnutrition


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KTCHNOFDNGR SparkPoints: (0)
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2/19/08 11:40 A

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When I am craving pizza, I usually buy a pre-made GF crust and use GF spaghetti sauce. Kinnick-Kinnick foods makes a really nice crust that is found in the freezer case at my health-food store. I like it because I can make a small pizza for me (they're 8") and my dh can eat take out to his heart's content or we buy him a digiornos crust for him. I'm going to have to try the chebe mix, although I've never seen it down here in New Mexico. My mom has told me that she often will use corn tortillas as the crust for pizza fixings if she doesn't have anything else on hand, and my sister's girls like this occasionally as a quick lunch. The nice thing is that corn tortillas are VERY diet friendly. I don't know if it would reach chicago standards, but it can take care of cravings in a fix. :)


Ruth



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YOYOMAW's Photo YOYOMAW Posts: 4
2/9/08 9:33 P

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Whole foods 365 brand Pizza Crust mix and Sandwich Bread mix are both very good. They are based on rice and potato starch and use yeast. You allow the dough to rise before you bake them. I think it is the yeast smell that I missed most and really associated with fresh bread.

 
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CHERYLNCOLORADO's Photo CHERYLNCOLORADO Posts: 54
2/3/08 4:06 P

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Every once in a while, I bake a loaf of seasoned bread expressly for the purpose of making bread crumbs. I use the food processor (or my hands) to crumble up the bread into crumbs. Put them on sided cookie sheets in a low oven for an hour or more until they are dried and then roll them in a baggie (less mess) to make fine bread crumbs. I put the bag into my freezer until I need breadcrumbs to make meatballs, meatloaf, or breaded chicken fingers, etc. MUCH less expensive than the mail order or store bought gf bread crumbs.

Cheryl in Colorado
Start 276.8/ goal 190


 
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CHERYLNCOLORADO's Photo CHERYLNCOLORADO Posts: 54
2/3/08 4:02 P

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I'm lucky enough to live in the Denver area where we have Deby's Gluten Free Bakery and Cafe to get all our GF cravings satisfied. One of our local pizzerias, Beau Jo's Pizza sells gf pizza using the Deby's crusts and they have been trained in cross contact issues. They also sell GF beer. There are about 7 of the franchises here, and only 2 of them do not have the gf crusts. Monica Poole, the owner of Deby's, has a website where you can order her mixes and make your own pizza crust at home. The secret is that it is a yeast crust. www.everythingglutenfree.com

I don't profit from sales, but Monica is my friend!

I just saw this on the website:
Deby's is changing it's name to 8 Free Foods, AND, we are going to be in EVERY King Soopers store in Colorado that has a bakery before January 1st, 2008 with 7 products. You will be able to purchase our Multi Grain Sandwich Bread, Pizza Crust, Plain English Muffins, Cinnamon Raisin English Muffins, Chocolate Chip Cookie Dough, Sugar Cookie Dough, and Oatmeal Raisin Cookie Dough in a matter of weeks at a King Soopers near you!

Great news for those of us in Denver or Colorado!

Cheryl in Colorado
Start 276.8/ goal 190


 
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MARSHAD3's Photo MARSHAD3 Posts: 5
1/25/08 1:48 P

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The Gluten-Free Gourmet does have some really good recipes. I personally prefer the Chebe Pizza because I don't have to buy 5 different flours and mix them all together (a bag of Chebe is less than $2.50) The big plus is that my family really likes the flavor of the Chebe, my five year old would rather have it than take out...a pretty good endorsement I would say. :)

Five out of four people have trouble with fractions.


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SLEFEBU's Photo SLEFEBU Posts: 2
1/25/08 12:16 P

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I recommend The Gluten Free Gourmet series by Betty Hagman and her pizza recipe(s) therein. Not great for weight loss though!

 
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MARSHAD3's Photo MARSHAD3 Posts: 5
1/24/08 9:49 P

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I am new here and I would like contribute my favorite pizza recipe, my non CD family actually requests this! The crust has four ingredients and takes 5 mintues to make...great if you are in a hurry. I am afraid to calculate the calories on this one because I really like it and it probably is really bad. I am sure that you could make some substitutions and I would be interested to see what other members could come up with.

Quick GF pizza

Crust:
1 Pkg of Chebe bread mix (see note at end of recipe)
2 eggs
2 T oil
1/3 cup lukewarm water

Mix everything together and spread dough onto a regular pizza pan prick the crust all over with a fork. Bake the crust for 10 minutes at 375 degrees.

Pizza Sauce:
1 small can tomato paste
2 garlic cloves made into a paste
GF italian seasoning

Spread the pizza sauce onto the dough.


Toppings:
Whatever you want, I use mozerella made from skim milk. Put it onto the sauce and bake the whole pizza for another 15 minute or until the cheese is melted and golden on top.

About Chebe- you can get it where they sell GF mixes, I find mine online at glutenfreetrading.com or at Whole Foods. I get the regular one that you do not have to add milk. The bag is red. You can also use the flatbread mix that has herbs and stuff in it, but my family likes the regular one best.

Five out of four people have trouble with fractions.


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KITTAH's Photo KITTAH SparkPoints: (32,539)
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1/14/08 7:30 P

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You're awesome, Dots! Thank you very much.

Ere long I bare fruit, and throve full well,
I grew and waxed in wisdom;
word following word, I found me words,
deed following deed, I wrought deeds. - The Havamal


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DOTSLADY's Photo DOTSLADY Posts: 10,015
1/14/08 6:10 P

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Tough to find a straightforward answer I've discovered. But this is what I've got:

From Gabriel Cousens MD's book: Rainbow Green Live-Food Cuisine book:

p 146 BUYING OILS

Conventional cooking oils should be avoided, as they have been highly processed. Even "cold-pressed oils" could have been influenced by heat at some stage of processing (ugh). Recommended oils include:

-- Stone-pressed olive oil,
-- Cold-pressed flax seed oil (used within 3 wks from date of pressing, as it is highly susceptible to rancidity),
-- Hemp seed oil (used within 6 wks from date of pressing, as it is highly susceptible to rancidity),
-- Cold-pressed sesame, coconut, sunflower and almond oils.

(His resources for oils: www.omegaflo.com didn't work for me btw & Bariani Olive Oil, stone-pressed olive oil 415-864-1917 (bariani@aol.com). This is seriously fresh oil! :)

www.omega3sealoil.com/Chapter2.html

go about 1/2 way down and read about melting points and fatty acid stability. The statement made about Vitamin E was encouraging to read. I read something similar in George Mateljan's book. Here's an online link to the page I read:

www.whfoods.com/genpage.php?tname=nu
tr
ient&dbid=84


I also read that golden flaxseeds are nutritionally better than brown flaxseed, ground fresh and used immediately. If you're dehydrating, it's a safer bet it's healthier than non-recommended FRYING.

Here's another site which describes their method of processing to retain EFAs: www.minami-nutrition.us/omega
3/why_min
ami.php


Thatsy, are you out there?

Edited by: DOTSLADY at: 1/14/2008 (18:19)
KNOWLEDGE = POWER. BODY = TEMPLE. FOOD = MEDICINE. PREVENTION IS THE CURE. YOU ARE WHAT YOU ABSORB!
One person's food is another person's poison.
__________
Celiac Disease: An autoimmune reaction from eating gluten grains: wheat, rye, barley and contaminated oats=nutrient deficiency=cancer. Have 1 of 300 symptoms? bit.ly/cdsymptoms
CD stories: bit.ly/cdstories
Nutrition/Cancer: bit.ly/Quillinnutrition


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KITTAH's Photo KITTAH SparkPoints: (32,539)
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1/14/08 5:18 P

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I was doing a bit of back-reading and noticed that Thatsy mentioned toxicity produced by heating flax seed. I like to use flax for crunch in recipes, but dehydrate instead of bake. Anyone know the heat tolerance of the omegas?

Ere long I bare fruit, and throve full well,
I grew and waxed in wisdom;
word following word, I found me words,
deed following deed, I wrought deeds. - The Havamal


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DOTSLADY's Photo DOTSLADY Posts: 10,015
1/8/08 1:35 P

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www.recipezaar.com/276900

Recipe from Cuisinart for RYE loaf using their breadmaker/gf cycle. I'm sure it could be adapted for the oven.

KNOWLEDGE = POWER. BODY = TEMPLE. FOOD = MEDICINE. PREVENTION IS THE CURE. YOU ARE WHAT YOU ABSORB!
One person's food is another person's poison.
__________
Celiac Disease: An autoimmune reaction from eating gluten grains: wheat, rye, barley and contaminated oats=nutrient deficiency=cancer. Have 1 of 300 symptoms? bit.ly/cdsymptoms
CD stories: bit.ly/cdstories
Nutrition/Cancer: bit.ly/Quillinnutrition


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DOTSLADY's Photo DOTSLADY Posts: 10,015
12/3/07 12:07 P

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saw this on the listserv (have YOU signed up? google celiac icors listserv) and thought it was an idea. If you have others, please share!

WHAT TO DO WITH BREAD FLOPS:

"For Thanksgiving, I made a batch of dinner rolls from a tried and tested recipe. I've used it literally a hundred times without problems. But one pan of the rolls just collapsed when I took them out of the oven. They were dense and chewy and FLAT.

I hated to waste the ingredients, so I set the rolls aside in a ziplock. After a couple days, they had gotten good and stale. What's the traditional use for stale bread? Cheese fondue!

I cut the rolls into roughly cubes and dried them in the oven at 225F for about 25 minutes. They worked perfectly in the fondue. Any future "flops" will be treated in a similar way, as fondue is something we thought was gone for good when we went gluten-free. -- Maureen"


KNOWLEDGE = POWER. BODY = TEMPLE. FOOD = MEDICINE. PREVENTION IS THE CURE. YOU ARE WHAT YOU ABSORB!
One person's food is another person's poison.
__________
Celiac Disease: An autoimmune reaction from eating gluten grains: wheat, rye, barley and contaminated oats=nutrient deficiency=cancer. Have 1 of 300 symptoms? bit.ly/cdsymptoms
CD stories: bit.ly/cdstories
Nutrition/Cancer: bit.ly/Quillinnutrition


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DOTSLADY's Photo DOTSLADY Posts: 10,015
11/12/07 10:39 A

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betterbatterblog.blogspot.com/2007/1
1/
using-european-method-to-make-bread.R>html


A quick link to gf bread baking techniques from a gf blogger out there in blog land.

KNOWLEDGE = POWER. BODY = TEMPLE. FOOD = MEDICINE. PREVENTION IS THE CURE. YOU ARE WHAT YOU ABSORB!
One person's food is another person's poison.
__________
Celiac Disease: An autoimmune reaction from eating gluten grains: wheat, rye, barley and contaminated oats=nutrient deficiency=cancer. Have 1 of 300 symptoms? bit.ly/cdsymptoms
CD stories: bit.ly/cdstories
Nutrition/Cancer: bit.ly/Quillinnutrition


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THATSY's Photo THATSY Posts: 938
10/24/07 5:24 P

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Yes there is a huge link between alcoholic parents and food(sugar) addicted kids and yes I come from a long line of alcoholics myself. I personally can't drink... I get sick from it. God must be watching out for me.
I went three years with out sugar and lost 120lbs. I went back on and gained the 40 I have now. BUT... I've been this weight for 12 years so I feel like I've partially kicked it. Like my recovering AA friends say... at least I can live with out alcohol, but if I had to moderate my food... well that would be heck (sp?)lol..
So far I've given up eggs and flax...because I'm allergic. Wheat and any processed foods, additives, food colorings, HFCS, processed fats and sugars. So, I'm on my way. At least my kids stand a chance. That kind of stuff is hardly ever in my house. After studing the science of food... I know to much to eat the way I used to. But I also believe in moderation... Twice a year I get a gyros, loaded with all the bad stuff. I juice before and after so I don't get sick and I really get to enjoy it. So I guess my point in all this rambling is...we do the best we can.


Wherever you are, be there totally. If you find your here and now intolerable and it makes you unhappy, you have three options: remove yourself from the situation, change it, or accept it totally.

Eckhart Tolle


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DOTSLADY's Photo DOTSLADY Posts: 10,015
10/24/07 10:29 A

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Well, cool beans that you're into holistic nutrition - we need that around here! emoticon emoticon

And if you're from Chicago -- you could go see Oprah (tell her about gluten sensitivities, esp with her recent thyroid diagnosis) AND Mercola! He, at one point and I don't know if this is still valid, was eating more raw too: raw eggs and ostrich! Can't see me doing that either.

I just watched a Mystery Diagnosis show where the woman craved pickles and salt: she had Addison's Disease.

Her skin changed color and she looked very tan (where normally she was pale). A rise in your ACTH darkens the skin. She had muscle cramping, she lost weight. Her pharmacist husband told her to eat bananas and she did. She'd fall asleep in the comfy chair when she got home from work, so she was fatigued.

However, she had elevated potassium which creates muscle weakness and fatigue. The rise in potassium creates a decrease in aldosterone which makes you excrete salt in your urine (creating salt cravings). This had been going on a year or more, when finally someone checked her kidney function ... any longer and her heart might have given out (ne: muscle weakness!).

As for sugar. All I can say (and you probably know this): it's a drug. It's addictive. Go cold turkey. (I can do some sugar, then I want some salt and the cycle begins. But I've always been able to leave a piece of cake over those derned chips.) My DH is a sweet freak. His father was alcoholic - I think there's a connection. Any alcoholics in the family?

Good luck on the pizza crust. I'm trying to curb my carbs or I'd have tried the flax recipe by now ... wish someone would try and report on it!? Anybody?!



Edited by: DOTSLADY at: 10/24/2007 (10:30)
KNOWLEDGE = POWER. BODY = TEMPLE. FOOD = MEDICINE. PREVENTION IS THE CURE. YOU ARE WHAT YOU ABSORB!
One person's food is another person's poison.
__________
Celiac Disease: An autoimmune reaction from eating gluten grains: wheat, rye, barley and contaminated oats=nutrient deficiency=cancer. Have 1 of 300 symptoms? bit.ly/cdsymptoms
CD stories: bit.ly/cdstories
Nutrition/Cancer: bit.ly/Quillinnutrition


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THATSY's Photo THATSY Posts: 938
10/24/07 9:56 A

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Yeah, Dr. Mercola must have super human dicipline.
I do like all the good info on his site though.

As far as salt goes... I don't have a clue.
It's kinda like when skinny people say "just eat less"... I don't have salt cravings so I can't relate. Chips go stale in my house... unless my husband finds them.

Got anything for the sugar cravings?

I think it's partially the way our brains are wired.

I'm actually working on a cookbook right now.
Something GF and whole grain that actually taste good and the kids will eat! (I have a BS in Holistic Nutrition) I'm trying to work out the chemistry to get the textures right.
It's a lot more work then I thougt though.
If I stumble on a good pizza crust recipe I will post it. I haven't found one worthy of sharing yet. I'm doing a lot of experimenting... my family could tell stories!
I'm from Chicago, so pizza is like church here and the standards are high.

Wherever you are, be there totally. If you find your here and now intolerable and it makes you unhappy, you have three options: remove yourself from the situation, change it, or accept it totally.

Eckhart Tolle


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DOTSLADY's Photo DOTSLADY Posts: 10,015
10/23/07 7:23 P

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Well, I'm totally into a lot of what Mercola has to say. But I don't think you're going to get a lot of people to not eat baked goods, potato chips or grilled meat. You won't know unless you share the info though - so there you go!

That's partially why I'm into raw food now ... but I'm still addicted to potato chips/have serious salt cravings. have any info on THAT?!

KNOWLEDGE = POWER. BODY = TEMPLE. FOOD = MEDICINE. PREVENTION IS THE CURE. YOU ARE WHAT YOU ABSORB!
One person's food is another person's poison.
__________
Celiac Disease: An autoimmune reaction from eating gluten grains: wheat, rye, barley and contaminated oats=nutrient deficiency=cancer. Have 1 of 300 symptoms? bit.ly/cdsymptoms
CD stories: bit.ly/cdstories
Nutrition/Cancer: bit.ly/Quillinnutrition


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THATSY's Photo THATSY Posts: 938
10/23/07 3:52 P

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Dr. Mercola's web site has very good info. He also promots a GF diet. I like that he uses facts not factoids on his site.


Wherever you are, be there totally. If you find your here and now intolerable and it makes you unhappy, you have three options: remove yourself from the situation, change it, or accept it totally.

Eckhart Tolle


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DOTSLADY's Photo DOTSLADY Posts: 10,015
10/23/07 3:46 P

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WoW - I knew heating the flax would probably destroy the omega-3s maybe, and I figured you still got some fiber, but that it's toxic emoticon is news to me. thanks for the tip. I will keep my eyes open for more info. If anyone else has one, do share.

KNOWLEDGE = POWER. BODY = TEMPLE. FOOD = MEDICINE. PREVENTION IS THE CURE. YOU ARE WHAT YOU ABSORB!
One person's food is another person's poison.
__________
Celiac Disease: An autoimmune reaction from eating gluten grains: wheat, rye, barley and contaminated oats=nutrient deficiency=cancer. Have 1 of 300 symptoms? bit.ly/cdsymptoms
CD stories: bit.ly/cdstories
Nutrition/Cancer: bit.ly/Quillinnutrition


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THATSY's Photo THATSY Posts: 938
10/23/07 2:00 P

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I hate to be a downer here. BUT Flax should never be heated or cooked.
Basically it turns into a type of toxin. It won't make you sick, but it then becomes no better for you then hydrogenated oil.
Whole flax does not need to be kept cool. However, once it has been ground or pressed it should be kept in the refrigerator until it's used.
You can find plenty of information on this if you do a search. It's a common mistake. Like soy it was promoted as the health Mecca, but over used and processed it just isn't the same and can be potentially unhealthy and harmful.



Wherever you are, be there totally. If you find your here and now intolerable and it makes you unhappy, you have three options: remove yourself from the situation, change it, or accept it totally.

Eckhart Tolle


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LACEYLULU83's Photo LACEYLULU83 Posts: 8
10/22/07 1:59 P

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God I miss pizza!!! emoticon I think that's the only thing I regret giving up. I don't do a lot of bread and carb replacement stuff because eating meat and vegetables more has helped me lose weight. I think I'll have to the recipe for this crust, though.

Has anyone tried any of the online ordering, like glutenfreemall.com, etc? They have crusts on there, but I'm wary to buy anything without a recommendation.

emoticon

Each day I strive to be the person my dog thinks I am and strive to be the person my cat thinks I’m not.


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DOTSLADY's Photo DOTSLADY Posts: 10,015
10/1/07 12:06 P

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I was searching around for "celiac" on the msg boards and came across this recipe from fellow Sparkie, GrammaAli for flax muffins I thought I'd share here with someone who might appreciate a little fiber now and then:
emoticon

Flaxseed Muffins

Beat together:

6 T. melted butter
3 large eggs
1/4 c. skim milk

Then add:
1/2 cup brown sugar
1 T. maple flavoring
1 T. vanilla.

Mix 2 t. cinnamon
1 t. nutmeg
1/2 t. baking powder
1/2 t. baking soda
1 c. ground flaxseeds
1/4 c. soy flour
1/4 c. chopped walnuts. Mix well.

Bake 15 minutes in 12 muffin liners at 350.

Being hypothyroid, I won't use soy flour ... I'll have to try a substitute. Any suggestions or do you think it matters? Any bakers out there? lol I never bake anymore. Thanks.



KNOWLEDGE = POWER. BODY = TEMPLE. FOOD = MEDICINE. PREVENTION IS THE CURE. YOU ARE WHAT YOU ABSORB!
One person's food is another person's poison.
__________
Celiac Disease: An autoimmune reaction from eating gluten grains: wheat, rye, barley and contaminated oats=nutrient deficiency=cancer. Have 1 of 300 symptoms? bit.ly/cdsymptoms
CD stories: bit.ly/cdstories
Nutrition/Cancer: bit.ly/Quillinnutrition


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VELMOOSE's Photo VELMOOSE Posts: 688
9/4/07 7:15 P

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I bought "Gluten-Free Quick and Easy" by Carol Fenster this weekend. What really caught my eye was the delicious looking pizza on the cover. I haven't tried any of the recipes yet but she has lots of great GF info in the first part. I can't wait to try some of the dishes.
Tammy

Tammy (Vermont)

Oh, yes I CAN!


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NEUDAWN's Photo NEUDAWN Posts: 71
9/4/07 2:47 P

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A friend recommended using GF French Bread Flour.
I have not used it for pizza crust yet, but I have used it for biscuits and they turned out very well.
It has a better consistency than the "GF All purpose flour" that I found at the health food grainery...and the batter taste less "bean sproutish".

Doesn't matter how long it takes, as long as we stay on the right path...we will get there. LIfe is in the journey, not the destination


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ILLINITEACHER52 Posts: 7,256
9/1/07 11:58 A

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That looks interesting - using flax meal to make a pizza crust. I made a pizza crust with soy flour once but it was NOT a success. I also have a recipe that uses rice flour but haven't tried it yet.

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DOTSLADY's Photo DOTSLADY Posts: 10,015
8/31/07 11:59 P

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Flax Meal Pizza Crust
By Laura Dolson, modified by Wardeh Harmon

It makes a pizza that is about 12 inches in diameter, although you can spread it thinner and larger if you want.

bit.ly/ghaZwn



Edited by: DOTSLADY at: 1/29/2011 (11:58)
KNOWLEDGE = POWER. BODY = TEMPLE. FOOD = MEDICINE. PREVENTION IS THE CURE. YOU ARE WHAT YOU ABSORB!
One person's food is another person's poison.
__________
Celiac Disease: An autoimmune reaction from eating gluten grains: wheat, rye, barley and contaminated oats=nutrient deficiency=cancer. Have 1 of 300 symptoms? bit.ly/cdsymptoms
CD stories: bit.ly/cdstories
Nutrition/Cancer: bit.ly/Quillinnutrition


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