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Gluten Free/allergy Free Recipe Site With A Search Engine

GlutenFreeManna

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GlutenFreeManna Rising Star
GlutenFreeManna
Posted

I was wondering if anyone knows of a recipe database type site where you can eliminate common allergens (gluten/wheat, soy, dairy, etc) when searching? I use some of the mainstream ones (allrecipes, recipezaar, etc) but many of them do not allow more than three or four exclusions and usually the recipes that come up still have ingredients that contain an allergen such as "cream-of-something soup" or if I put soy in the exclusion list it still brings up something with edamame. And I find that most of the "gluten free" recipes are for baked goods, whereas if I'm looking for something like a soup or stew it may be gluten free, but not in that category. I have to look through twenty recipes that may use flour or cream soup of some other forbidden ingredient to find one that does not. Yes, I know I can substitute many things to make a recipe anyway (and I have done that) but I would love it if I could go to a search engine and bring up twenty (or more) recipes for something without having to worry about whether a substitution will change the recipe taste/texture/cooking time, etc... So does it exist? If not, who wants to start a new business venture? :)

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skigirlchar Newbie
skigirlchar
Posted

GEE, we sound like we go through the same thing!

i have NOT found one site i am happy with.

i HAVE found a couple cookbooks that have recipes i like. my 2 fav are:

The Kid-Friendly ADHD and Autism Cookbook: The Ultimate Guide to the Gluten-Free, Casein-Free Diet,

and the other is

The Everything Food Allergy Cookbook: Prepare easy-to-make meals--without nuts, milk, wheat, eggs, fish or soy.

both are set up so that they are (fairly) clearly marked at the top of the page what is NOT in the item (the kid friendly is clearer, the everything has pretty clear directions but the actual ingredient list is small and on the side of the page...)

some websites that i use are (i hope they don't get blocked by the server):

Open Original Shared Link

Open Original Shared Link and then i type in gluten free - but it's still hit or miss

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link - she eats almost no meat or dairy

i hope this is helpful!!!

i am moving in the next couple weeks and my new place is already designated a gluten-free/CF/SF, citric, chocolate, & caffeine free zone....

a few years ago i started to write my "family" cookbook for a graduate class.

my goal is to start a new one based on the recipes i find i like and can live w/ following my new food guidelines.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted
  • Author

thank you char, that is very helpful. I have seen some of those websites before and some are new. I have to spend some time exploring them. I guess it was too much to hope that there was one site with everything I'm looking for. I guess I'll just keep searching and browsing gluten-free blogs. I love to cook, but since cutting out gluten, soy and dairy my menu has been really boring. This board is a great source of inspiration.

MartialArtist Apprentice
MartialArtist
Posted

Haven't found exactly that, but there's a site with a recipe exchange (if they ever get their database back up): Open Original Shared Link where I got a WONDERFUL recipe for replacing condensed cream of whatever soup that takes about 5-10 minutes (max) to make, is EASY, and works perfectly! Since their site is down (and has been for weeks), here's the recipe:

1 cup cold milk

2 Tbsp cornstarch

1 1/2 Tbsp butter

1 tsp chicken bouillon

1/2 tsp salt (if you're used to the healthy request lower sodium ones, leave this out)

dash pepper

In small saucepan, whisk milk and cornstarch till well blended.

Stir in butter, bouillon, salt, and pepper.

Heat to a boil, stirring frequently. Simmer on low for 1 minute more to thicken.

Cream of Mushroom: stir in drained 4 oz can mushroom pieces

Cream of Chicken: stir in 1/2 cup cooked chicken pieces

Cream of Celery: stir in 1/2 cup sauteed chopped celery

1 recipe = 1 can cream of whatever soup.

MartialArtist Apprentice
MartialArtist
Posted

thank you char, that is very helpful. I have seen some of those websites before and some are new. I have to spend some time exploring them. I guess it was too much to hope that there was one site with everything I'm looking for. I guess I'll just keep searching and browsing gluten-free blogs. I love to cook, but since cutting out gluten, soy and dairy my menu has been really boring. This board is a great source of inspiration.

oops -- hadn't seen your dairy issue too. That recipe won't work... Sorry.

miles2go Contributor
miles2go
Posted

Two that I would recommend are foodieview.com and eatyourbooks.com. Foodieview is free and searches recipes on the web. You can customize searches a number of ways on both of these websites, but what I love about eatyourbooks is that you enter a list of your cookbooks and eatyourbooks browses their indices. It has a free month-long trial and costs $25/year or $50/lifetime membership, if that is still being offered. I have fallen in love with eatyourbooks, because it's all about my recipe collection and while it has a gluten-free customization as well as a vegetarian one, I find that I don't use these any more, because I'm comfortable enough with adapting recipes now after 4-5 years gluten-free, so that may be a consideration for you, as well. Still, I just harvested the entire baby bok choy crop from the garden last night and so I'm using it to find those kinds of recipes.

HTH,

Margaret

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  • Posts

    • Scott Adams
      How many grams is there in one slice of wheat bread?

      By Scott Adams · Posted

      The first set of results show two positive results for celiac disease, so at the very least it looks like you could have it, or at the least NCGS.   Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.      
    • Scott Adams
      Confused with test results

      By Scott Adams · Posted

      Elevated tissue transglutaminase IgA (tTG-IgA) levels are highly specific for celiac disease, and they are a key biomarker used in its diagnosis. However, there are some rare instances where elevated tTG-IgA levels have been reported in conditions other than celiac disease. While these cases are not common, they have been documented in the literature. Below are some examples and references to studies or reviews that discuss these scenarios:  1. Non-Celiac Gluten Sensitivity (NCGS)    - NCGS typically does not cause elevated tTG-IgA levels, as it is not an autoimmune condition. However, some individuals with NCGS may have mild elevations in tTG-IgA due to intestinal inflammation or other factors, though this is not well-documented in large studies.    - Reference: Catassi, C., et al. (2013). *Non-Celiac Gluten Sensitivity: The New Frontier of Gluten-Related Disorders*. Nutrients, 5(10), 3839–3853. [DOI:10.3390/nu5103839](https://doi.org/10.3390/nu5103839)  2. Autoimmune Diseases    - Elevated tTG-IgA levels have been reported in other autoimmune conditions, such as type 1 diabetes, autoimmune hepatitis, and systemic lupus erythematosus (SLE). This is thought to be due to cross-reactivity or polyautoimmunity.    - Reference: Sblattero, D., et al. (2000). *The Role of Anti-Tissue Transglutaminase in the Diagnosis and Management of Celiac Disease*. Autoimmunity Reviews, 1(3), 129–135. [DOI:10.1016/S1568-9972(01)00022-3](https://doi.org/10.1016/S1568-9972(01)00022-3)  3. Chronic Liver Disease    - Conditions like chronic hepatitis or cirrhosis can sometimes lead to elevated tTG-IgA levels, possibly due to increased intestinal permeability or immune dysregulation.    - Reference: Vecchi, M., et al. (2003). *High Prevalence of Celiac Disease in Patients with Chronic Liver Disease: A Role for Gluten-Free Diet?* Gastroenterology, 125(5), 1522–1523. [DOI:10.1016/j.gastro.2003.08.031](https://doi.org/10.1016/j.gastro.2003.08.031)  4. Inflammatory Bowel Disease (IBD)    - Some patients with Crohn’s disease or ulcerative colitis may have elevated tTG-IgA levels due to intestinal inflammation and damage, though this is not common.    - Reference: Walker-Smith, J. A., et al. (1990). *Celiac Disease and Inflammatory Bowel Disease*. Journal of Pediatric Gastroenterology and Nutrition, 10(3), 389–391. [DOI:10.1097/00005176-199004000-00020](https://doi.org/10.1097/00005176-199004000-00020)  5. Infections and Parasites    - While infections (e.g., giardiasis) are more commonly associated with false-positive tTG-IgA results, chronic infections or parasitic infestations can sometimes lead to elevated levels due to mucosal damage.    - Reference: Rostami, K., et al. (1999). *The Role of Infections in Celiac Disease*. European Journal of Gastroenterology & Hepatology, 11(11), 1255–1258. [DOI:10.1097/00042737-199911000-00010](https://doi.org/10.1097/00042737-199911000-00010)  6. Cardiac Conditions    - Rarely, heart failure or severe cardiovascular disease has been associated with elevated tTG-IgA levels, possibly due to gut ischemia and increased intestinal permeability.    - Reference: Ludvigsson, J. F., et al. (2007). *Celiac Disease and Risk of Cardiovascular Disease: A Population-Based Cohort Study*. American Heart Journal, 153(6), 972–976. [DOI:10.1016/j.ahj.2007.03.019](https://doi.org/10.1016/j.ahj.2007.03.019)  Key Points: - Elevated tTG-IgA levels are highly specific for celiac disease, and in most cases, a positive result strongly suggests celiac disease. - Other conditions causing elevated tTG-IgA are rare and often accompanied by additional clinical findings. - If celiac disease is suspected, further testing (e.g., endoscopy with biopsy) is typically required for confirmation. If you’re looking for more specific studies, I recommend searching PubMed or other medical databases using terms like "elevated tTG-IgA non-celiac" or "tTG-IgA in non-celiac conditions." Let me know if you’d like help with that!
    • MaryMJ
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    • trents
      What should I do with these test results?

      By trents · Posted

      I agree. Doesn't look like you have celiac disease. Your elevated DGP-IGG must be due to something else. And it was within normal at that after your gluten challenge so it is erratic and doesn't seem to be tied to gluten consumption.
    • Jack Common
      How many grams is there in one slice of wheat bread?

      By Jack Common · Posted

      Hello! I want to share my situation. I had symptoms like some food intolerance, diarrhea, bloating, belching one year ago. I thought I could have celiac disease so I did the blood tests. The results were ambiguous for me so I saw the doctor and he said I needed to do tests to check whether I had any parasites as well. It turned out I had giardiasis. After treating it my symptoms didn't disappear immediately. And I decided to start a gluten free diet despite my doctor said I didn't have it. After some time symptoms disappeared but that time it wasn't unclear whether I'd had them because of eliminating gluten or that parasite. The symptoms for both are very similar. Giardiasis also damages the small intestine. The only way to check this was to start eating bread again as I thought. Now about my results.   These are my first test results (almost a year ago) when I had symptoms: The Tissue Transglutaminase IgA antibody - 0.5 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) The Tissue Transglutaminase IgG antibody - 6.6 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) Immunoglobulin A - 1.91 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) IgA Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) IgG Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) Deamidated gliadin peptide IgA - 0.3 U/ml (for the lab I did the tests 0.0 - 6.0 is normal) Deamidated gliadin peptide IgG - 46.1 U/ml (for the lab I did the tests 0.0 - 6.0 is normal)   Then I didn't eat gluten for six months. Symptoms disappeared. And I started a gluten challenge. Before the challenge I did some tests. My results: The Tissue Transglutaminase IgG antibody - 0.5 U/ml (for the lab I did the tests < 20 U/ml is normal)) Deamidated gliadin peptide IgG - 28 U/ml (for the lab I did the tests < 20 U/ml is normal)   During the challenge I ate 6 slices of wheat bread. After the challenge my results are: The Tissue Transglutaminase IgA antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) The Tissue Transglutaminase IgG antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.31 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgA - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Deamidated gliadin peptide IgG - 2.13 U/ml (for the lab I did the tests < 20 U/ml is normal)   To be sure I continued consuming gluten. I ate a lot each day. Two months after I did the tests again. My results I got today are: The Tissue Transglutaminase IgA antibody - 0.7 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.62 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgG - 25.6 U/ml (for the lab I did the tests < 20 U/ml is normal)   Nowadays I didn't have any symptoms except tiredness but I think it's just work. I think it was this parasite because two years ago, for example, and before I didn't have these symptoms and I always ate gluten food. But I'm still not sure especially because the Deamidated gliadin peptide IgG results are sometimes high. What do you think? @Scott Adams
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