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TELLITFORWARD SparkPoints: (10,826)
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1/22/10 1:39 A

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The Udi's whole grain bread has teff in it, and I like it! Two slices are 160 cals, and do at least have a gram of fiber. Thanks for the info that you can order online.
If anyone knows someone who can shop on a base commissary, the one here has the Betty Crocker GF mixes for $2.75. My dear friend picks up one or two for me every couple of weeks. They have some other GF products as well.

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LUPINGIRL Posts: 108
1/21/10 11:50 P

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www.udisglutenfree.com/ makes by far the best GF Sandwich bread I have had. It doesn't even need toasting to make it taste like a "real" sandwich. They are based in Denver and the bread can be found at King Sooper's grocery stores, but you can also order online.

I also have "Gluten-Free Baking Classics" by Annalise Roberts, and it has the best recipe for Lemon cupcakes - even my gluten-loving boyfriend likes them.

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EMER1023's Photo EMER1023 SparkPoints: (2,699)
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1/8/10 8:10 P

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The new Betty Crocker GF white cake is the best white cake I've had that is GF and the Betty Crocker GF brownies are amazing. They are a bit higher than regular price, but it's something I can find out here in nowhereland at Wal-Mart and not have to pay an arm and a leg for, or drive an hour.

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1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
12/1/09 3:23 P

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eally like the Glutino Graham Crackers. They are not as strong as the Nature Valley Rice Bran Crackers that I was using to make graham cracker crusts.

Mark
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TELLITFORWARD SparkPoints: (10,826)
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11/23/09 10:05 A

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I can't wait to try some pizza crusts. I like the Trader Joe's frozen pancakes. The waffles are good, too, but the pancakes are way better than regular frozen wheat ones. They also have really yummy ginger snaps! I hope I can find those Glutino English muffins. Anyone tried their graham crackers? I miss them a wholelot.

"It is only with the heart that one sees rightly; what is essential is invisible to the eye."
Antoine de Saint Exupery: The Little Prince


"To the world you may be one person, but to one person you may be the world."
Heather Cortez
ANGELCOL6 Posts: 1,194
11/21/09 11:17 A

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I've had the Betty Crocker GF yellow cake it's not to bad either,I do love the Chocolate Cake tho

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NANAOFHUCK's Photo NANAOFHUCK Posts: 435
11/21/09 9:11 A

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We had some for desert not to long ago and loved it too. But I didn't realize that it was gluten-free. That's good to know. We have Swedish friends that are gluten-free also that I would love to serve it to.

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ELENASAN's Photo ELENASAN Posts: 1,368
11/21/09 8:27 A

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New favorite. I brought home an IKEA chocolate almond tort the other day (don't ask me the Swedish name). Too die for.

Elena


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CHEERWELL Posts: 721
11/19/09 8:54 P

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Not sure if anyone has tried these pizza crusts yet, but I just had one and you can't tell the difference from a regular pizza crust.

stillridingpizza.com

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1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
11/17/09 3:49 P

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I just had the Betty Crocker GF White cake yesterday. It was pretty good. Probaly the best white cake I have had since going GF.

Mark
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NANAOFHUCK's Photo NANAOFHUCK Posts: 435
11/16/09 11:18 A

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I found some spaghetti style (with rice bran) that taste just like real pasta. Loved it. It's by "Tinkyada" Pasta Joy Ready. It's a brown rice pasta. I found it at Wild Oats here in San Diego,CA. I also like Glutino Sans Gluten Free English Muffins. I use these to make my sandwiches with until I find some decent GF bread to make them with. I also enjoyed Ian's Fish Sticks. I got all these products at Wild Oats.

Learn to love unconditionally and you will be loved unconditionally in return.



Live, Love, Laugh and be Happy!


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1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
11/12/09 3:42 P

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Thank you, They have good prices there. It was a little difficult to find the section that sells the mixes though.

Mark
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CHEERWELL Posts: 721
11/11/09 9:50 P

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Check out vitacost.com for the Namaste brands of GF foods, they have a great web site, and the products are cheaper then in the grocery stores. They change only $4.99 for shipping in U.S. no matter how large the order.

Be yourself, you are unique. Remember there is no one out there more qualified for the job.


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ANGELCOL6 Posts: 1,194
11/11/09 11:04 A

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I myself like Vans gluten free waffles I haven't had the pancakes yet

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1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
11/10/09 6:20 P

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I love those Macaroons. What brand of waffles do you like?

Mark
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LAURACONNER's Photo LAURACONNER SparkPoints: (44,233)
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11/8/09 7:49 P

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I like promax bars, myoplex lite bars, sharkies Jennie macarroons, fruit bars, rice crackers,Yo Pro Bars, soya ice cream or rice ice cream, gluten free waffles....got to go i'm getting hungry listing all of my favourites emoticon

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ANGELCOL6 Posts: 1,194
10/23/09 8:14 A

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Ok will try and I know GF foods are not cheap

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1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
10/22/09 3:19 P

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The easiest way to find it is Amazon.com. To warn you, it is expensive. About $7 a bag.

Mark
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ANGELCOL6 Posts: 1,194
10/21/09 10:37 A

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I'll have to try and look for the Namesty brand so far only other GF desserts and things have been RedBarnMill

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1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
10/19/09 12:37 P

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I liked the cake also but I like the Namesty Brand better. Also you need tow boxes to mix a double layer cake with the Betty Crocker. I used it for the girls birthday party and made cup cakes. Nobody even knew they were eating gluten free and I did not tell them until after the fact.

Mark
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ANGELCOL6 Posts: 1,194
10/18/09 12:37 P

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So far for dessert wise I like the GF DevilFoodcake by Betty Crocker

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1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
9/29/09 1:52 P

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Those Macaroons are really good. i have had them before.

Mark
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ELENASAN's Photo ELENASAN Posts: 1,368
9/17/09 5:51 P

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Found another favorite yesterday. I stopped by my healthfood place to pick up a bottle of GlutenEase (never travel without it) and they had canisters of Jennies Macaroons. I took home the chocolate ones. They are SO good.

Elena


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1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
9/14/09 6:41 P

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LILTRUCKERGIRL, welcome to the team.

Mark
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EXCUSELESS's Photo EXCUSELESS Posts: 351
9/11/09 3:08 A

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I am so glad to have found you all. I became GF over a year ago. I did okay with it until becoming pregnant. I was so sick then I just ate when I could, whatever I could. However, since having the baby and my body going through changes my symptoms to gluten have went crazy. I seem to be so much more intolerant to it now then ever.

Last year I really struggled with going GF and it came to a point I rarely ate. All your suggestions on foods is given me a new found hope I can do this. I'm especially excited about trying the Namaste products you all mentioned. I'll be back to share my "favorite GF food" as soon as I find one.

"I attribute my success to this- I never gave or took any excuse" -Florence Nightingale
1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
7/31/09 6:59 P

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I agree, I would like the recipe too. If you could post it in the shared recipe thread.

Mark
Leader: Gluten Free and Healthy
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KATHYANDHERPUPS's Photo KATHYANDHERPUPS SparkPoints: (0)
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7/30/09 9:28 P

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Can i get a copy of the recipe for that chocolate cake?!?

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1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
7/27/09 12:40 P

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Even if it does not fit into healthy eating it is good for a reward. Which we all need to remember to reward ourselves so we stay motivated. I try to have a reward at least once a month. So what if it is unhealthy. I only do it occasionally and I have a whole month to make up for it.

Mark
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Co Leader: Ankylosing spondylitis is anky-losing bad habits!
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EMER1023's Photo EMER1023 SparkPoints: (2,699)
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7/27/09 1:05 A

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My favorite gluten free food is completely not healthy for spark people, but I have a recipe for a flourless chocolate cake that comes out more like a fudgy brownie. The last time I made it, I had a bit of a snafoo with it, but even then it was still good. :-P

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1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
7/21/09 8:01 P

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That would be wonderful. To bad we do not live close together. My sister, when she lived in the Los Angeles Area was a member of a food coop that did just what you suggested. She got a lot of her gluten free flours really cheap as a result.

I made pizza on Saturday using the Nameste Gluten Free Pizza Crust. And, Oh! Was it good. It is even good as left overs which is very unusual for gluten free breads. I was in heaven Saturday night. The product is very pricey but it does make two 14" crusts and it says that you can freeze the second crust for later use. Instead I made two pizzas and froze one of them.

Mark
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Co Leader: Ankylosing spondylitis is anky-losing bad habits!
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SANCTUARIA's Photo SANCTUARIA Posts: 183
7/19/09 12:28 A

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Speaking of bulk food bins ... has anybody had experience with Barry Farms in Ohio? They have a separate processing facility for their gluten-free foods and appear quite celiac friendly. Shipping is a bit steep - likely due to the general rise in shipping costs - so I was thinking of placing a larger bulk order of stuff I have a hard time finding like agar, guar gum, arrowroot, teff flour, amaranth, millet, quinoa flour. They have it all. Too bad we didn't all live near each other. We could buy in huge bulk and share the shipping costs!!

Info on their business here:
www.barryfarm.com/about_us.htm


1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
7/18/09 6:49 P

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That is one reason I avoid bulk bins in Supermarkets. I have actually yelled at kids who put the grubby paws in the bins for no reason other then to do it.

Mark
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TERJEGOLD's Photo TERJEGOLD SparkPoints: (169,015)
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7/18/09 6:47 P

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I hope that's right. I just know I've bought some pretty stale stuff before from bins so now I just use the "pour down" type. It also prevents the "snotty nosed kid" contamination when little kids dangle into the bins searching for a sample while their parents look on and smile with pride.
signed..love kids but... LOL

Terje
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1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
7/18/09 6:45 P

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TERJEGOLD, A reputable store will rotate there stock so that any older stuff gets emptied out of the container and then either bagged up separately or poured back into the bin on the top. For a very short time my sister worked in a health food store and that is what she did.

I would not post copyrighted recipes onto the Spark Recipes. But if they get posted in the forum then include the source. Recipes are usually not considered to have a true copyright but some companies can be rough handling if you use their material. Simple solution. Just make minor changes.

Edited by: 1GRNTHMB at: 7/18/2009 (18:47)
Mark
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-100ORBUST's Photo -100ORBUST Posts: 82
7/15/09 6:09 P

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Great idea to use the herbs for those crackers! I've got some lime basil growing that I bet would be good.

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7/15/09 4:08 P

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A hint on the flax - if you buy it from the bulk sections of your local store you will pay a lot less than if you buy it packaged. I think the bulk bins are dangerous because the food at the bottom doesn't get used and can go rancid but the pour down kind are perfect!

Terje
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2011 Goals:
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2. run/walk 40+ miles/week
3. lose my last ten pounds by June 1st
4. maintain my weight for the rest of 2011
5. Train for my 60-mile walk
6. Eliminate my quilt UFOs by actually finishing everything I have started


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TERJEGOLD's Photo TERJEGOLD SparkPoints: (169,015)
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7/15/09 4:05 P

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Can you post recipes that come from a published source on Spark? I was worried about copyright issues and such.

Terje
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POLKA DOT JERSEY RECIPIENT!

2011 Goals:
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2. run/walk 40+ miles/week
3. lose my last ten pounds by June 1st
4. maintain my weight for the rest of 2011
5. Train for my 60-mile walk
6. Eliminate my quilt UFOs by actually finishing everything I have started


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1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
7/15/09 11:27 A

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Thank you for the Flax Cracker Recipe. I copied the recipe to the Shared Recipe Thread. You should post it to Spark Recipes. It is something that people on low carb diets would also appreciate

Edited by: 1GRNTHMB at: 7/15/2009 (11:30)
Mark
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TERJEGOLD's Photo TERJEGOLD SparkPoints: (169,015)
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7/14/09 9:38 P

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And that's just a basic recipe. I play with it, adding herbs that are growing in my garden or spices I feel drawn to on that day. The kids love them with cinnamon and cardamon.

They can also be made in the oven on the lowest heat with the door cracked just a tad. Since we are largely raw foodists, the dehydrator works best for us but the oven works quite well as long as you don't require a raw cracker.

Edited by: TERJEGOLD at: 7/14/2009 (21:39)
Terje
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POLKA DOT JERSEY RECIPIENT!

2011 Goals:
1. gym class 4+ x/week
2. run/walk 40+ miles/week
3. lose my last ten pounds by June 1st
4. maintain my weight for the rest of 2011
5. Train for my 60-mile walk
6. Eliminate my quilt UFOs by actually finishing everything I have started


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-100ORBUST's Photo -100ORBUST Posts: 82
7/14/09 9:35 P

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Thank you for the cracker recipe. Now I need to dig out that dehydrator. Mine is round, so those Excaliber square sheets wouldn't work. I did notice something similar for the round machines just in case mine doesn't have any with it. Can't wait to try these! The combo of ginger and garlic is intriguing!

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TERJEGOLD's Photo TERJEGOLD SparkPoints: (169,015)
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7/14/09 6:53 P

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Here's the dehydrated flax crackers.

Basic Flax Crackers - Living Raw with Alissa Cohen

Cracker Batter

2 Cups Whole Flax Seeds
(soaked in 2 cups of water for 4 hours or overnight)

2 Cloves Garlic

1/2 of a Lemon, juiced

2 Tablespoons Bragg Liquid Aminos (tastes like soy sauce but gf)

1 Tablespoon fresh ginger

Start by placing all the ingredients in a food processor and blend until well combined, and until the garlic and ginger are completely ground.

Next remove the mixture from the food processor and place on a Teflex sheet on top of a mesh dehydrator screen. Spread the batter into a thin sheet about 1/8 inch thick (or less . . . I like to make these very thin: the 'goopy' substance from the flax seeds holds these crackers together even if they have holes).

Time to Dehydrate. Set the dehydrator to 105 degrees as usual, and leave the cracker batter in the dehydrator for 10 to 16 hours depending on the degree of crispness you desire. Try to flip the crackers and peel off the Teflex sheet after about 7 to 8 hours.

Notes: When you place whole flax seeds in the food processor with the other ingredients, the flax seeds will stay whole. This is suggested just to grind the other ingredients and to blend the flax seeds into the mixture.

Terje
Captain- Crazy CAMO Crew

POLKA DOT JERSEY RECIPIENT!

2011 Goals:
1. gym class 4+ x/week
2. run/walk 40+ miles/week
3. lose my last ten pounds by June 1st
4. maintain my weight for the rest of 2011
5. Train for my 60-mile walk
6. Eliminate my quilt UFOs by actually finishing everything I have started


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-100ORBUST's Photo -100ORBUST Posts: 82
7/14/09 6:36 P

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Is your recipe for the dehydrated flax crackers posted somewhere? I received a dehydrator from a neighbor and haven't used it yet. Would love some suggestions.

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ELENASAN's Photo ELENASAN Posts: 1,368
7/14/09 10:48 A

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I'm with everyone who raved about Van's wheat-free waffles. I'm definitely going to have to try the Food for Life tortillas. I love their Rice Pecan Bread toasted. Smells good and makes a great sandwich. Only thing is, a small slice is 130 calories.

Peanut butter and chocolate have been my favorite foods all my life. I can survive any dietary restrictions as long as I can have them.

Elena


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1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
6/24/09 3:13 P

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Every thing I have read claims that gluten is not in the sprouted grains so they should be safe. But I still am not comfortable having things like sprouted wheat because when you look closely you will see an occasional seed kernel still attached to the leaves and that is the source of the gluten. This is my opinion of it. I have gotten in arguments with people when they claim that they are completely gluten free.

My suggestion would be, if you want, try it and see if it bothers you. The real test is your owns bodies reaction. Now, if you are wheat free due to an allergy I would stay clear of it completely.

Edited by: 1GRNTHMB at: 6/24/2009 (15:15)
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TERJEGOLD's Photo TERJEGOLD SparkPoints: (169,015)
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6/24/09 11:16 A

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Has anyone been told they can safely eat sprouted grains? My nutritionist suggests I experiment with raw sprouted grains, believing they are digested differently than processed grains. I don't have Celiac Disease, just a gluten sensitivity of an unknown origin, so my situation is perhaps different.

I'm frightened of consuming grains of any sort but, it would be nice to make sprouted grain breads and crackers if it were tolerated by my system.

Terje
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2011 Goals:
1. gym class 4+ x/week
2. run/walk 40+ miles/week
3. lose my last ten pounds by June 1st
4. maintain my weight for the rest of 2011
5. Train for my 60-mile walk
6. Eliminate my quilt UFOs by actually finishing everything I have started


 current weight: 116.4 
 
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ELENASAN's Photo ELENASAN Posts: 1,368
6/24/09 7:27 A

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I'm just the opposite. I started experimenting more with cooking when I had to go GF. Now I love to cook. GF got me thinking out of the breadbox, so to speak. If I'm cooking for myself, I have no problem staying gluten-free. It's when I go out that I have problems.

And I just found out General Mills expanded their GF Chex cereals to 6 kinds. Woohoo!

Elena


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1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
6/19/09 4:20 P

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I have always considered myself to be a really good cook and I love to experiment with food. Going gluten free has put a real damper on it but I try to experiment to make up for the foods that I no longer can have. The last time I shopped at the Asian Market I bought some sweet potato flour and tried that in the mix in place of the potato flour and could not find a difference in flavor to the finished products. It is higher in vitamin A so I think it was a healthy change even if it did not taste different.

Mark
Leader: Gluten Free and Healthy
teams.sparkpeople.com/gfh

Co Leader: Ankylosing spondylitis is anky-losing bad habits!
teams.sparkpeople.com/as


 current weight: 199.0 
 
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SANCTUARIA's Photo SANCTUARIA Posts: 183
6/18/09 3:47 P

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I am lucky - I have a good asian market nearby. Last time I went, an unusual ingredient that I picked up next to the rice flour and tapioca starch was water chestnut starch. I haven't had time to experiment with it yet. Love the unusual ingredients. I also got some dried seaweed strips (nothing added) and bean thread. The best for me was discovering I can get fresh daikon, wasabi root (most prepared wasabi is actually horseradish and dry mustard with other mish-mosh ingredients) and lemongrass. I have actually rooted the lemongrass to make more for a continuous soup and sauce supply! As you can see, I get very enthusiastic about food. It was a pleasant surprise to learn that I can still eat lots of Japanese cuisine. Chinese on the other hand, takes a lot more preparation to make GFSF+.

Thanks for the suggestion of trying out some pakistani / indian stores. Makes me *quite* eager for the next trip to the city!

SHELLYSHOCKED's Photo SHELLYSHOCKED SparkPoints: (22,381)
Fitness Minutes: (5,918)
Posts: 3,796
6/18/09 2:53 P

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Yummy
All this talk of food isnt good! I have never seen Nectar bars but the coconut cream pie Lara bars are wonderful as well!
No Asian markets around here either! Sometimes its not so good to live out in the middle of nowhere!

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1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
6/18/09 1:18 P

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I have found the Asian Markets to be a great source for lower cost gluten free foods and flours. Most of the flours like rice, potato starch and tapioca only cost $1.29 for a 16 oz bag. This is much lower then the health food stores. And the bean and sorghum flour can be purchased at Pakistani/Indian markets for a lower cost. I found some rice cookies my last visit. They look like rice cakes but they are sweet and have sesame seeds in them What a treat they were. Also they have a good selection of Rice Pasta for a low price.

Mark
Leader: Gluten Free and Healthy
teams.sparkpeople.com/gfh

Co Leader: Ankylosing spondylitis is anky-losing bad habits!
teams.sparkpeople.com/as


 current weight: 199.0 
 
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