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

Recipes

BamBam

Recommended Posts

BamBam Community Regular
BamBam
Posted

Ya know, I've spent a small fortune in "Gluten Free" cookbooks in the past couple years, only to learn the fact that most any "cooking" (meaning lunch or supper) recipe can be converted to gluten free just by making sure your ingredients are gluten free (unless you are making something with dough). For instance, I was looking up the recipe for Jambaylaya. In my taste of home cookbook, which I love dearly, it shows me how to make it. In my "gluten free" cookbook, it is almost the same exact recipe with only the words 'gluten free' soup broth, or 'gluten free' pasta, or gluten free tomato sauce.

So truthfully, I don't know what all the fuss is about cooking! They are making a small fortune on those of us that think we need a whole new

Now baking, that is a different story!!

BamBam

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

Celiac.com Sponsor (A8-M):


jenvan Collaborator
jenvan
Posted

That's true! And if you're like me, you hardly ever follow a recipe without making changes to it anyway :D

swittenauer Enthusiast
swittenauer
Posted

Thanks for that advice. I was headed to Ebay to order some cookbooks but what you said makes perfect sense.

rma451 Newbie
rma451
Posted

hi ,

I too am pretty new to this gluten-free cooking I was diagnosed in may after biopsy was positive.

I have cooked for years but didnt trust my instincts and went out and bought several new books on cooking gluten-free. MOst were a hugh dissappointment.

I took and found that sites that post gluten-free recipes was my best source for converting my tried and true recipes. Once I found a mixture of flours I liked ,and started using, I found I was very happy and it just gets easier to convert now.

I also found that the best cookbooks are my older ones with many basic recipes . many even use potato flour or whole sections on diffrent crusts I never even thought of gluten-free . using nuts or coconut.

anyway my point , sorry tend to ramble,lol dont waste your money, check out some of the recipes right here and on other gluten-free sites.

One recipe I found for pumpkin bread gluten-free I just changesd the spices I had always used in mine, put my preference of flours and it was amazing. My husband said he thought it was better,lol.

good luck :D

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Kiwifruit
      - Kiwifruit replied to Kiwifruit's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      7

      Years of testing - no real answers

      This is all really useful information, thank you so much to you both. I have a history of B12 and vit D deficiency which has always just been treated and then ignored until it’s now again.
    2. trents
      - trents replied to Gill.brittany8's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      9 Year Old test results - help interpret

      Welcome to the forum, @Gill.brittany8! There are two main genes that have been identified as creating potential for developing celiac disease, HLDQ2 and HLDQ8. Your daughter has one of them. So, she possesses genetic the potential to develop celiac disease. About 40% of the general population carries one or both of these genes but only about 1% of the...
    3. Gill.brittany8
      - Gill.brittany8 posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      9 Year Old test results - help interpret

      Hi everyone After years of stomach issues being ignored by doctors, my 9 y/o daughter finally had an upper endoscopy which showed a ton of stomach inflammation. The GI doctor ordered some bloodwork and I’m attaching the results here. Part will be from the CBC and the other is celiac specific. I’m not sure what’s relevant so I’m just including extra i...
    4. Mnofsinger
      - Mnofsinger replied to Mnofsinger's topic in Related Issues & Disorders
      7

      Food Tasting Salty

      Those are great points and some follow up thoughts and ideas. I think you're both stating the same thing in two different ways, but I appreciate the "accuracy" of what you're getting to. 1. Are you both stating that the "too salty of a taste" could be triggered by a histamine reaction, and the flavor is coming from the electrolytes? If...
    5. trents
      - trents replied to ABP2025's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      16

      Guidance on next steps after the lab tests

      The only vegetable sources of B12 are some fermented bean products using a certain microbiotic culture. It is next to impossible to get adequate B12 from vegetable sources without supplementation. Same with D3. Some mushrooms can make D3 when exposed to UV light. Are you vegetarian or vegan? Do you do dairy and eggs or no animal products at all? Low...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      126,831
    • Most Online (within 30 mins)
      7,748
    cindi6
    Newest Member
    cindi6
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.7k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Kiwifruit
      Years of testing - no real answers

      By Kiwifruit · Posted

      This is all really useful information, thank you so much to you both.    I have a history of B12 and vit D deficiency which has always just been treated and then ignored until it’s now again.
    • trents
      9 Year Old test results - help interpret

      By trents · Posted

      Welcome to the forum, @Gill.brittany8! There are two main genes that have been identified as creating potential for developing celiac disease, HLDQ2 and HLDQ8. Your daughter has one of them. So, she possesses genetic the potential to develop celiac disease. About 40% of the general population carries one or both of these genes but only about 1% of the general population develops celiac disease. It takes both the genetic potential and some kind of triggering stress factor (e.g., a viral infection or another prolonged health problem or an environmental factor) to "turn on" the gene or genes. Unfortunately, your daughter's doctor ordered a very minimal celiac antibody panel, the tTG-IGA and total IGA. Total IGA is not even a test per celiac disease per se but is a check for IGA deficiency. If the person being checked for celiac disease is IGA deficient, then the scores for individual IGA tests (such as the tTG-IGA) will be abnormally low and false negatives can often be the result. However, your daughter's total IGA score shows she is not IGA deficient. You should consider asking our physician for a more complete celiac panel including DGP-IGA, TTG_IGG and DGP-IGG. If she had been avoiding gluten that can also create false negative test results as valid antibody testing requires having been consuming generous amounts of gluten for weeks leading up to the blood draw. Do you know if the GI doc who did the upper GI took biopsies of the duodenum and the duodenum bulb to check for the damage to the small bowel lining caused by celiac disease? Having said all that, her standard blood work shows evidence of possible celiac disease because of an elevated liver enzyme (Alkaline Phosphatase) and low values for hemoglobin.
    • Gill.brittany8
      9 Year Old test results - help interpret

      By Gill.brittany8 · Posted

      Hi everyone  After years of stomach issues being ignored by doctors, my 9 y/o daughter finally had an upper endoscopy which showed a ton of stomach inflammation. The GI doctor ordered some bloodwork and I’m attaching the results here. Part will be from the CBC and the other is celiac specific. I’m not sure what’s relevant so I’m just including extra information just in case.   The results are confusing because they say “No serological evidence of celiac disease. tTG IgA may normalize in individuals with celiac disease who maintain a gluten-free diet. Consider HLA DQ2 and DQ8 testing to rule out celiac disease.” But just a few lines down, it says DQ2 positive. Can someone help make sense of this? Thanks so much.  result images here: https://ibb.co/WFkF0fm https://ibb.co/kHvX7pC https://ibb.co/crhYp2h https://ibb.co/fGYFygQ  
    • Mnofsinger
      Food Tasting Salty

      By Mnofsinger · Posted

      Those are great points and some follow up thoughts and ideas. I think you're both stating the same thing in two different ways, but I appreciate the "accuracy" of what you're getting to.   1. Are you both stating that the "too salty of a taste" could be triggered by a histamine reaction, and the flavor is coming from the electrolytes? If that is the case, wouldn't the individuals mouth always be salty during a "Glutening" situation, or are we saying that the person could get "use to the flavor" until introducing food or beverage and that could be enough to "stir the pot" and notice the salty flavor? 2. To push back on "#1": If that were true anyone with issues of histamine releasing foods/treatments would experience the same thing. Also, I did not experience a situation where most beverages were "too salty". Thoughts?
    • trents
      Guidance on next steps after the lab tests

      By trents · Posted

      The only vegetable sources of B12 are some fermented bean products using a certain microbiotic culture. It is next to impossible to get adequate B12 from vegetable sources without supplementation. Same with D3. Some mushrooms can make D3 when exposed to UV light. Are you vegetarian or vegan? Do you do dairy and eggs or no animal products at all? Low B12 and D3 could definitely cause or contribute to many of the symptoms you have been experiencing but would not cause celiac disease. It is more likely the other way around, especially if you are a vegetarian eating no animal products. Many of your symptoms seem neurological in nature. It is well known that the B vitamin complex is vital to neurological health but so is D3. https://pmc.ncbi.nlm.nih.gov/articles/PMC9820561/
×
×
  • Create New...