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Scheherazade in Blue Jeans
freelance alchemist
Official Gluten-Free Recipe/Tips Post 
9th-Nov-2009 09:45 am
Does what it says on the tin. Yes, yes, yes, I want your gluten-free recipes and advice! I kinda have to completely re-teach myself how to eat. If you can help? Thank you so much.

EDIT: Worthy of note, as rm recalled: I am allergic to soy, so anything soy-based is also off-limits.

ALSO EDIT: I don't like beer, so you don't need to do beer research! :) And there's a pizza place in Belmont and Porter Square that does GF pizza/pasta, so that's not a high priority. Main priority is stuff to do at home and nonpizza. Tips about stealth gluten (in caramel coloring, in malt) are especially sought.
(Deleted comment)
9th-Nov-2009 03:03 pm (UTC)
It's mostly the breads for me. Bread is comfort food. I don't so much require the sweets...
9th-Nov-2009 02:58 pm (UTC)
Since I believe you are also allergic to soy:

- Enjoy Life (http://www.enjoylifefoods.com) are gluten, nut and soy free. They do good "granola" and oat-free oatmeal cookies among other things.

- Kinnikinnick (http://www.kinnikinnick.com) is a gluten-free company with many products that are also soy free. I have never tried their breads, but their donuts are fantastic.

- I am a big fan of most (but not all) of the Glutino products. Not sure of their soy content.

- Cherrybrook Farms does great cake and cookie mixes, especially the sugar-cookies. Not sure about the soy issue.

- Note that Whole Foods has a store policy that if they carry any product from a given brand if you ask for a different product from the same brand they will get it for you. This can be VERY helpful.

- Trader Joe's does a monthly gluten-free product list. Don't ignore something just because it's not on the list, though. Sometimes I've found omissions.

- Be careful of cereal. "Malt flavoring" contains gluten and it is in everything.

- Gluten-free beers include New Grist and Redbridge. Both are sorghum-based.

- If money is a concern, http://angelfoodministries.org/ has an allergan-free box.

- I have seen pasta substitutes from a range of things. The best I've had is corn-based pasta from Italy, that's almost impossible to find here. The rice-pastas imported from Italy are also amazing. I'm distinctly less fond of quinoa, because hey, it tastes like quinoa!

- Chain restaurants with gluten-free menus:
P.F. Changs (yummy)
Legal Seafoods (AMAZING)
Outback Steakhouse (no personal experience)

Things to watch out for:
- stuff fried in the same oil as gluten-containing things
- flour added to soups and sauces as a thickener
- flourless chocolate cakes that are baked in pans dusted with flour!

Edited at 2009-11-09 02:58 pm (UTC)
9th-Nov-2009 03:07 pm (UTC)
Yep, soy's a problem; edited that in. Thanks!

It's the stealth gluten that really makes me nervous. I can remember to avoid bread, but soups and sauces and malt flavoring will be harder to keep in mind...

Money is a concern, but not enough that I'd feel okay with taking from a food bank; so many people need that more than we do. :( What I'm hoping is that I'll need to take fewer meds as this goes on, and that that can help balance the grocery costs.

Fortunately, I like quinoa. :)

Thank you!
9th-Nov-2009 02:58 pm (UTC)
My observations come from watching a girlfriend who was recently diagnosed come to terms and do things...

Check your medicine cabinet carefully. Generic medicines often have gluten in them, where brand names sometimes do not. Check very carefully! Cold meds, ibuprofen, tylenol, as well as everything prescription.

Check your makeups, esp. lipsticks and lip glosses. Be surprised what they put in those things! If it goes near your mouth, check the ingredients list.

Same for any *ahem* playtime edible items. Flavored oils, etc, are suddenly not a great idea unless you've vetted them first.

Get colored stickers to label things "safe" in the fridge. If your family so much as butters their bread and puts the knife back into the butter... you can't use that tub of butter ever again. A red stick means danger, a green sticker means they better not touch it, on pain of their lives, because it's safe for you!

No double dipping. Ever. Of dips at parties, of the butter in the tub, the jelly in the jar, whatever. Take some out with a clean utensil, put it on your plate, use it from there. This is a habit for the whole family, and friends as well.

Girlfriend also got a separate toaster, so that no crumbs from unsafe bread could get onto her own safe bread when she makes toast, etc.

Be prepared to bring your own dishes and snacks to parties. Friends might try hard to prepare something gluten free, but how do you know how thorough they were about not double-dipping while baking, etc? This is your health, and if you get glutenated you're sick for a month or more. Better safe than sorry.

Do not trust the word of the restaurant that says their fried somethings or baked somethings are gluten free. Did they fry those safe french fries in the same vat as the unsafe chicken nuggets? Then guess what, they're not safe anymore. And if the cheesecake is gluten free, but they use Pam with flour in their baking pans... it's not gluten free anymore! Tons of restaurants have great intentions but fall down on the details.

That's what I come up with right off the bat. I'm sure you'll get links to awesome sites and recipes from people who live the gluten-free life, these are just practical things I've seen in action recently.
9th-Nov-2009 02:59 pm (UTC)
re: lipstick -- all MAC cosmetics are gluten-free.
9th-Nov-2009 03:05 pm (UTC)
Ian's gluten-free fish-sticks are really good. I know you're not really into the fruits of the sea, but that suggests that their gluten-free chicken nuggets will also be good.
9th-Nov-2009 03:10 pm (UTC)
This blog seems to have a lot of gluten-free recipes, http://www.nourishingmeals.com/

Also the cooking LJ comm has some recipes posted from time to time. Check the memories & tags.
(Deleted comment)
9th-Nov-2009 03:12 pm (UTC)
shadesong AT gmail.com.
9th-Nov-2009 03:12 pm (UTC)
10th-Nov-2009 03:51 am (UTC)
Thank you for that link. The only version I had of that recipe had ingredients by weight - the conversions were a nightmare!
9th-Nov-2009 03:14 pm (UTC) - Lentils and rice which are actually delicious.
Start with several cloves of garlic, minced, and then ground into a mushy pulp with about a half teaspoon of salt. Put this into a saucepan with two (anna splash) cups of water, and a cup of shortgrain brown rice, and a three inch sprig of rosemary (that's about half a teaspoon, if you're using dried.) Bring it to a boil, then settle it down to simmer for about 20 minutes.

After that first 20 minutes, add a third of a cup of dried lentils, and 2/3 cup of additional water. Bring it back up to a boil, and then reduce the heat once more to simmer until all the water's been taken up. This should be between 20 minutes, and half an hour.

Meanwhile, take a handful of green or black olives, and chop them up. You'll add these for the last couple of minutes' cooking -- not so long that their flavor cooks out, just long enough to get them hot.

Serve this with a generous topping of either parmesan, or feta cheese. I prefer it with feta, but I didn't have any when I made this the other night, and parmesan worked amazingly well in it.

This will make 3 to 4 servings, depending on whether you're using it as a side, or a main dish, and it's actually really good cold.
9th-Nov-2009 03:18 pm (UTC) - Re: Lentils and rice which are actually delicious.
Actually, now I think about it, I've at least five great gluten free recipes I've created and saved in my Recipes memory file. Everything from casseroles to salads, to veg-prep, to breading for fish and chicken. Since I have Allyson over for dinner once a week, I've started to do a lot of intentionally gluten free stuff, and I tend to save and post my recipes when they come out well.

Sometime when we're in the same place at the same time, and so inclined, I'll point out the relevant ones to you. Of course, you're welcome to peruse my recipes memory file at your own leisure as well.
9th-Nov-2009 03:16 pm (UTC)
I just looked this magazine up for my sister, so here's the link for you as well. I've read it, and they have good articles on living gluten-free (as well as other allergies), and perhaps more importantly, they have a LOT of gluten-free companies that advertise in the magazine.

Definitely worth buying at least one issue just to see the advertisers.

9th-Nov-2009 03:16 pm (UTC)
Best gf pasta *ever*...and I'm a pastavore, so when I went gf, I tried *everything*, and I do mean everything. Let's just say, I would *still* eat this.

Also? Pamela's brownies and bake mix? *yum*.

Indian foods are very easy to make gf, very few recipes are made with gluten, (except naan, and the breads, of course), but many of the thickeners are made with garam flour (chickpea) and ground cashews - *not* flour.

Other ethnic foods are also often good, but you may have to watch the soy content, that's why Indian is particularly good for you because they don't rely on soy for flavoring.
9th-Nov-2009 03:48 pm (UTC)
Ooo, thanks for linking to that. Looks very interesting!
9th-Nov-2009 03:28 pm (UTC)
===As a side-note, you might be carefull of air-bourne soy. I get flu-like aches and severely tired after exposure to soy candles and to the high levels in places that cook in soy. (I avoid pizza places these days due to the soy oil vaporization from the open ovens some places use.) I am sure you avoid standard mayo, due to tbe soy...
9th-Nov-2009 03:46 pm (UTC)
I'm going to recommend checking out H-mart... They have a huge noodle section, much of which is more rice than wheat based. I've recently discovered a love of rice glass noodles (try tom ka gai, the Thai chicken coconut soup-- most recipes use a bit of fish sauce, but I'm sure it could be adapted to do without).

Whole Foods also has some good risotto mixes.
9th-Nov-2009 03:58 pm (UTC)
http://glutenfreegirl.blogspot.com/ has an LJ feed.

More grocery stores are carrying non-wheat and gluten-free products, even the non-health-food stores. Including pasta. Or, get different kinds of non-wheat flour and make your own. Egg noodles are waaaay easy to make!

If you want stuff deep-fried, bread with cornmeal instead of flour.

I would also second the no-double-dipping, BYOfood, avoiding cooking with flour even if you don't eat it, and scrupulously cleaning pots, pans, knives, cutting boards, etc. between uses. (Yes, this means you will have to change your cookie and brownie recipies.) Any hope that Adam and Elayna would be willing to go gluten-free as well, thus transitioning the entire household?

Luckily, it's turning out that celiac is a pretty common thing, so the awareness is greatly increasing.
(Deleted comment)
9th-Nov-2009 04:05 pm (UTC)
Unos Chicago Grill is another chain restaurant with a gluten free menu

9th-Nov-2009 04:32 pm (UTC)
There have been significant cross-contamination issues reported on a lot of celiac communities. And I've also heard poor reviews of the products. I'd avoid for now.
9th-Nov-2009 04:07 pm (UTC)
btw, I just checked the Progresso site, and while most of the other Gluten-free soups they have (aside from the lentil one we have in the house) do have some soy in them (including their Black Bean soup, sadly), their broths are GF, so we'll be using that for thanksgiving stuff.

And as noted yesterday, most Chex are GF now (http://www.chex.com/Recipes/GlutenFree.aspx for the list). It looks like General Mills is the company most concerned with bringing out mainstream products that are gluten-free.
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