The only post under the relevant tag is 4 years old ( here), so I was hoping to revive the subject because I could really use some advice
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Ugh, so sorry for your trials! My DH has Crohn's and I know what a rollercoaster that can be. I'm fortunately that he's relatively well controlled with meds, but we still have days, believe me
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my juicers does indeed whizz out all the fibre (or most of it) and in the UK they are about 25% of the price they were a few years ago.
re: proteins, I just made awesome plain chocolate tofu dessert. no fibre, bit of carbs, loads of protein. just whizz it up with some rice milk or milk or water, melt plain chocolate, add whatever fruit juice you like, instant proteiny sugary yum.
nutbutter from blanched almonds (well skinned) may be ok, I'd try it if the result will be discomfort rather than fatal, I think it;s low risk. Just soak em overnight in water then blender them.
Also try pressure cooking rice for a change, that goes really well with any sauce you;d used for pasta but the different texture is somehow more comforting in the winter.
Re: Xanthan Gum - I find that if I use "sticky" or "sweet" rice flour (it is sometimes also called glutinous rice flour, though it is totally gluten free) in place of ordinary rice flour, I can get away without using gums in GF baked goods.
my fiance and i were able to get a perfectly good juicer for $15 used. if you are still interested in using juices and have an active craigslist or anything like it in your area, i'd look there. even ebay.
if $15 is still out of your budget (as it has been at points for me), cheesecloth is less expensive and is great for straining out blended foods.
1.http://www.veganlunchbox.com/loaf_studio.html you should be able to make some sort of meat sub from this, correct? or is there no combo of low enough fiber and gluten free. because i suspect you could use a non gluten flour to replace the wheat gluten, you would just have to wash it like you was regular flour to get gluten if you make seitan from flour, not gluten. or have i lost you already
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re: proteins, I just made awesome plain chocolate tofu dessert. no fibre, bit of carbs, loads of protein. just whizz it up with some rice milk or milk or water, melt plain chocolate, add whatever fruit juice you like, instant proteiny sugary yum.
nutbutter from blanched almonds (well skinned) may be ok, I'd try it if the result will be discomfort rather than fatal, I think it;s low risk. Just soak em overnight in water then blender them.
Also try pressure cooking rice for a change, that goes really well with any sauce you;d used for pasta but the different texture is somehow more comforting in the winter.
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if $15 is still out of your budget (as it has been at points for me), cheesecloth is less expensive and is great for straining out blended foods.
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