Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Anyone Able To Translate This To Gluten Free!? Please!

Dylan

By Dylan
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

Dylan Rookie
Dylan
Posted

Open Original Shared Link

This recipe is AWESOME, but Gluten FILLED. Please help!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


jerseyangel Proficient
jerseyangel
Posted

Open Original Shared Link

This recipe is AWESOME, but Gluten FILLED. Please help!

I would use cornstarch, potato starch, or whatever flour mixture you have on hand to thicken. Most bacon is gluten-free--I use Oscar Mayer. As for the toast, just use whatever bread you like.

mbrookes Community Regular
mbrookes
Posted

That does sound good. Jerseyangel's advice is sound. When a recipe uses flour to thicken I generally use an all purpose gluten free blend. Beware... it will probably take a little less for the desired thickness.

For the bread, if you have access to Udi's use it. That is the only one I have found that doesn't get gummy when it is damp.

Dylan Rookie
Dylan
Posted
  • Author

Fun times....I have pretty much zero access to gluten free bread around here. :(. I've never used another thickener before, so I am hesitant about using one at ALL. Keynote....How would some Ore Ida hashbrowns as a base do? I think it might just turn out pretty darn well (after trying the gluten free breakfast casserole- hashbrowns instead of bread-I just made Sunday). Just put the "toppings" over the hashbrowns?

Thanks for the input! I'll try it soon.

~D

jerseyangel Proficient
jerseyangel
Posted

Fun times....I have pretty much zero access to gluten free bread around here. :(. I've never used another thickener before, so I am hesitant about using one at ALL. Keynote....How would some Ore Ida hashbrowns as a base do? I think it might just turn out pretty darn well (after trying the gluten free breakfast casserole- hashbrowns instead of bread-I just made Sunday). Just put the "toppings" over the hashbrowns?

Thanks for the input! I'll try it soon.

~D

Frankly, I think I would prefer the hashbrowns to the bread! Don't be afraid to use cornstarch--it's an excellent thickener, easy to find and to use.

freeatlast Collaborator
freeatlast
Posted

Frankly, I think I would prefer the hashbrowns to the bread! Don't be afraid to use cornstarch--it's an excellent thickener, easy to find and to use.

That looks great! Thanks for sharing. I think I'd have to add a little Louisiana Hot Sauce to mine :) though.

Dylan Rookie
Dylan
Posted
  • Author

ANY hot sauce is welcome to my dishes. I'm a hot sauce connoisseur. LOL. Glad that hot sauce for the most part is gluten free!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Dylan Rookie
Dylan
Posted
  • Author

Any other advice? I made this last week and am going to again tomorrow....5 out of 5 stars....

Open Original Shared Link

I used 2 lbs ground beef, 2 cans black olives (I sliced them), bell peppers, onions, and pepper jack and cheddar cheeses. Outstanding.

Roda Rising Star
Roda
Posted

Open Original Shared Link

This recipe is AWESOME, but Gluten FILLED. Please help!

Ahh, this is what my mother kindly refers to as s**t on a shingle. It is one of her favorite dishes. I like the idea of putting it over hashbrowns. I may have to make sausage gravy and (I like it better than hamburgur) try it with the hashbrowns. I can't seem to make a edible gluten free biscuit.

Dylan Rookie
Dylan
Posted
  • Author

I was wondering when someone would use the old "SOS" adage....LOL.

Your idea sounds even better, the hash browns, that is!! I like sausage better with that recipe too, might have to try it soon. I just don't like the idea of buying a big batch of those flours only to get it XC by the other person in my house....

Reba32 Rookie
Reba32
Posted

I use xanthan gum as a thickener, it works very well.

JNBunnie1 Community Regular
JNBunnie1
Posted

I was wondering when someone would use the old "SOS" adage....LOL.

Your idea sounds even better, the hash browns, that is!! I like sausage better with that recipe too, might have to try it soon. I just don't like the idea of buying a big batch of those flours only to get it XC by the other person in my house....

If you have a careless roomie, try hiding your stuff. Either tape it shut and keep it buried hidden inside a bag in the freezer, or keep it in your bedroom and use it up fairly quickly.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      128,180
    • Most Online (within 30 mins)
      7,748
    ViRose
    Newest Member
    ViRose
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.7k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Wheatwacked
      Testing

      By Wheatwacked · Posted

      Once you have removed the inflammatories, it is time to focus on the deficiencies.  A lot of them not specific to Celiac, but deficiency in them elicits symptoms associated with Celiac. According to research, celiac disease tends to be more prevalent in urban areas compared to rural areas.  Same is true with airborne viruses.  Because urban residents get less sunlight.  To top it off we use lotion and gear to block the little light there is.  This compremises the vitamin D blood level.  A virus attack further lowers vitamin D and the immune system loses control over the Celiac genes and they go into acute symptoms. 40% to 75% depending depending on country are vitamin D deficient. 50% do not eat the Adequit Intake for potassium (4700 mg a day) 90% do n ot eat the Adequit Intake for Choline. Iodine intake since 1970 had dropped 50%.  The western diet is typically excessive in omega 6 fatty acid compared to omega 3.  Above 14:1 by some estimates.  So they sell us expensive, processed oils to compensate.  Anyway after 10 years gluten free myself,  here is what has helped me in just the past few years; once I realized I was at a healing plateau and just GFD would not cut it, and reallized my deficiencies.  Most recently, I started a statin which I only took for two weeks before it started to cripple me.   Got a prescription for Nicotinic Acid to 2000 and am more flexible now Plus HDL went 29 to 44, eGFR from 55 to 79. I also learned if the pharmacist gets a prescription for Niacin that it is dealer's choice whether you get Nicotinic Acid or Niacinimide.  And it comes out of a regular vitamin manufacturer.   "likely deficiencies and what I take to boost my intake (I get anorexic at the drop of a hat so I take them to keep me stable):  the ones that helped me the most noticibly Was increasing vitamin D blood level to 80 ng/ml and Iodine to 500 mcg once or twice a day, Thiamine, Choline, and Iodine. 10,000 IU vitamin D 500 mg Thiamine or more Choline Iodine – 600 to 1200 mcg of Liquid Iodine Vitamin B2 helps break down proteins, fats, and carbohydrates. It plays a vital role in maintaining the body's energy supply.  500 mg Nicotinic Acid - increase capillary blood flow, lower cholesterol. I recently started 2000 mg a day instead of a statin which I cannot tolerate. I the first month my HDL went from 29 to 44. eGFR (kidney function) jumped from 55 ti 75. It also has make my whole body less stiff. The ichy, flushing with the first few doses goes away. The non flush forms of vitamin B3 do not work. It is the relaxing of the capillaries and tendons. 500 mg Pantothenic Acid vitamin B5 Omega-3 and Omega-6 Fatty Acids in Vegetables  Eating more of the vegetables low in omega six and high omega 3 can reduce inflammation Whole Milk Vanilla yogurt to which I add 100 grams of raspberrys, black berries and blueberries has lots of probiotics and makes my tummy and body happy. Red Bull has sugar (not high fructose corn syrup) and the vitamins (B2,3,5,6 need to metabolize to ATP energy and Taurine as an antioxident). It is a good source of energy for me because my genetic hyperlipidemia does not process complex carbs well.        
    • trents
      For people with celiac disease and corn intolerance from it: Is salt still okay for most people?

      By trents · Posted

      Gluten-like cross reactions to other foods are from the proteins that make them up. Dextrose is the sugar component found in corn.
    • Ryangf
      For people with celiac disease and corn intolerance from it: Is salt still okay for most people?

      By Ryangf · Posted

      I just found out a few days ago that some salt like table salt contains dextrose that’s derived from corn. I’ve been thinking about getting rid of using table salt and just using my own kosher or Himalayan salt, but tbh I’m reluctant to do it. I’ve cut out a lot of things and I don’t really want to cut out anything else that I’m not sure will effect me…in a super small amount that it might be added to salts to stabilize the iodine. I don’t want to be further alienated when I have to go to a restaurant with my friends. Also most of the items at my house that have salt in it canned food etc. are some of the few quick things I can eat- because I’m not the one paying for the food in my household and i can only ask for so much. I’m not in a place financially where I can get a lot of my specialized items- although my family tries their best to get items I Can actually stand. I get I can bring a my own salt with me at a restaurant and ask for no seasoning but it feels like a lot to me- cause I already check for cross contamination and ask if the food has like a high volume of corn in it like cornstarch etc. I’ve also heard most dextrose is not derived from the Zein (corn gluten) portion of it- so it might be safe- but idk if that’s true. I just wanna know if anyone actually responded to it negatively.
    • Scott Adams
      I’m so confused…

      By Scott Adams · Posted

      For my first couple of years after discovering my celiac disease I also had to avoid cow's milk/casein and eggs, as well as other things, but could tolerate duck eggs and sheep and goat's milk products. I'm not sure if you've tried those, but it could be worth testing them out.
    • knitty kitty
      I’m so confused…

      By knitty kitty · Posted

      Hello, @Kwinkle, How are you doing?   Have you tried adding a Magnesium supplement?   The B Complex vitamins need magnesium to work properly, especially thiamine vitamin B 1.   Magnesium deficiency symptoms and Thiamine deficiency symptoms both include gas and bloating.  Thiamine deficiency symptoms also include loss of appetite and fatigue.   My gas and bloating resolved rather quickly when I took Benfotiamine (a form of thiamine shown to promote intestinal healing) and Magnesium Glycinate in addition to my B 50 Complex (all twice a day plus the following...).   I found Magnesium L-Threonate or Magnesium Taurate are better when taken with a form of thiamine called TTFD (Tetrahydrofurfuryl dusulfide) because all of these cross the blood brain barrier easily, which corrects the loss of appetite, fatigue and anxiety.    Like @Celiacandme said, keeping a food/mood/poo'd journal is a big help in finding problematic foods, and for making sure your diet is not carbohydrate heavy.  If you're eating a lot if processed gluten free facsimile foods, be aware they do not have vitamins and minerals added to them like their gluten containing counterparts.  For every 1000 kcal of carbohydrates, we need an extra 500 mg of thiamine to turn them into energy and not store them as fat.   Let us know how you're doing!
×
×
  • Create New...