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Recipes

BamBam

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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

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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

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    • trents
      How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?

      By trents · Posted

      @Bebygirl01, if you want to play word games with the term, "gluten", we can do that. The proteins you list in these other cereal grains besides wheat, barley and rye are somewhat different from that found in wheat, barley and rye and, technically speaking, are not "gluten". Technically speaking, "gluten" should only be applied to a particular protein found in wheat, barley and rye. These other cereal grain proteins have their own names (avenin, secalinin, zein, etc). Unfortunately, confusion has been created in popular and pseudo scientific literature by the informal use of the term "gluten" when talking about the proteins found in these other cereal grains such that you sometimes read about "corn gluten", "oat gluten", "rice gluten", etc. But these are actually misnomers, with "gluten" having been added on as an informal appendage to the actual protein names. Having said that, the protein structures of these other cereal grains is close enough to gluten that, for some people, they can cause a celiac type reaction. But this is not true for most celiacs and those who fall into the NCGS category. Apparently, it is true for you. This whole idea that cereal grains are bad for all of us has been popularized by books such as Dangerous Grains for years but it is not a widely accepted idea in the scientific community.
    • Bebygirl01
      How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?

      By Bebygirl01 · Posted

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    • Scott Adams
      Vaccines

      By Scott Adams · Posted

      I just want to mention again that IF thimerosal is used in a flu vaccine the amount of ethylmercury in a single vaccine dose would be extremely small, typically around 25 micrograms (µg) or less. For context, this is much lower than the levels of methylmercury found in some seafood. Ethylmercury is metabolized and excreted from the body much faster than methylmercury. Its half-life in the blood is about 7 days, compared to methylmercury, which can persist for months. The dose of ethylmercury in vaccines is far below the threshold known to cause toxicity so would not require chelation.
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