So, a couple months ago, my sister, the Shivan Dragon, was bored, had a very few spare minutes (not enough to do anything productive or artistic), and did a web-search on short pinkies
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I can't eat Oats either, Oats are gliaden rather than gluten but it's a similar enough protein for me to react to.
In cooking I use gram flour, lentil flour, rice flour, millet flour, tapioca flour, sago. Pounded yam and farina.
Adding mashed potato to breads can help them not be so dry and improve texture.
I bake 3 loaves at time and slice and freeze them. I prefer millet pasta to plain rice though some rice noodles and glass noodles are good.
Be careful to not overboil gluten free pasta, it has alarming tendency to completely dissolve into the water.
Fizzy drinks dissolve your bones because of the phosphurus anyway, you shouldn't be drinking more than one or two a week if you want to avoid osteoporosis
flours and stuffwyld_dandelyonApril 30 2010, 00:16:33 UTC
What is "gram flour"? I've tried making pancakes out of potato flour, and fried chicken with buckwheat flour. (Buckwheat isn't wheat, and doesn't have gluten.)
Brown rice pasta is pretty good. I tried quinoa noodles, but they were made with corn. Sigh.
Soy chips are surprisingly good, and aren't made with corn!
For prepared foods, Indian is the most likely to be safe. But I need to find a good Dahl recipe. Buying it in the boilable pouches is silly, budget-wise.
Re: flours and stuffvaldaryApril 30 2010, 13:08:34 UTC
Gram flour is made from chickpeas.
It's quite strong tasting so is better for savoury things rather than sweet.
I find rice flour over bland and gram flour rather beany so blending them half and half works very well for me. Also eating too much gram flour pastries or bread is pretty much like eating too much baked beans :D
I don't usually make dahl as such, I just throw lentils in with breast of lamb to make a hearty stew.
Also you might not have thought, but beware of beer and malt vinegar, they both contain barley. use cider and wine vinegar
I drink wine, cider, brandy or tequila and avoid beer, whisky, vodka (because you can't trust it to be just potatoes) and rum (because cheap rum isn't always just molasses)
Re: flours and stuffvaldaryApril 30 2010, 15:00:54 UTC
Also don't go too mad with the buckwheat.
Yes it's gluten free but it is a very common allergen in it's own right and it is easy to end up allergic if you eat it in challenging amounts. Fine for pancakes and such but you might want to avoid making it an every day staple just so that you retain it as an option. It's not unusual for people to switch to buckwheat to avoid gluten and then wind up with a separate allergy or intolerance to buckwheat.
Switch round your flours and don't become overly dependent on just one
Hi my friend. We've managed to just get back online and I'm not going to have time to catch up with your posts before we leave. But I wanted to wish you best with your diet. Restrictions are hard and it sounds like you've got several issues to work through with it.
If you can eat oatmeal, you can use a food processor to turn it into a sort of coarse flour to bake with. I do this for my partner who can't eat wheat. Cookies, banana bread, carrot cake, stuff like that, works fine with oat flour. Can't use it in yeast rised bread, though.
Corn is not a gluten problem; it's an allergy. However, my brother will be happy if I stop eating corn; he's' very concerned about the gene-mod corn, having found some obscure European studies showing bad health effects on mice who eat the stuff.
And corn is air-pollenated; it really makes me angry that they are allowing farmers to grow gene-mod corn that hasn't been well-tested, that has a second generation that's sterile, and that you can't prevent from fertilizing the natural varieties of corn.
Comments 17
1000 Gluten-Free Recipes by Carol Fenster is your friend. So is rice pasta.
"Short pinky" -- Oh. Yet another place where I thought I was "normal". Hmm.
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In cooking I use gram flour, lentil flour, rice flour, millet flour, tapioca flour, sago. Pounded yam and farina.
Adding mashed potato to breads can help them not be so dry and improve texture.
I bake 3 loaves at time and slice and freeze them. I prefer millet pasta to plain rice though some rice noodles and glass noodles are good.
Be careful to not overboil gluten free pasta, it has alarming tendency to completely dissolve into the water.
Fizzy drinks dissolve your bones because of the phosphurus anyway, you shouldn't be drinking more than one or two a week if you want to avoid osteoporosis
Reply
Brown rice pasta is pretty good. I tried quinoa noodles, but they were made with corn. Sigh.
Soy chips are surprisingly good, and aren't made with corn!
For prepared foods, Indian is the most likely to be safe. But I need to find a good Dahl recipe. Buying it in the boilable pouches is silly, budget-wise.
Reply
It's quite strong tasting so is better for savoury things rather than sweet.
I find rice flour over bland and gram flour rather beany so blending them half and half works very well for me. Also eating too much gram flour pastries or bread is pretty much like eating too much baked beans :D
I don't usually make dahl as such, I just throw lentils in with breast of lamb to make a hearty stew.
Also you might not have thought, but beware of beer and malt vinegar, they both contain barley. use cider and wine vinegar
I drink wine, cider, brandy or tequila and avoid beer, whisky, vodka (because you can't trust it to be just potatoes) and rum (because cheap rum isn't always just molasses)
Reply
Yes it's gluten free but it is a very common allergen in it's own right and it is easy to end up allergic if you eat it in challenging amounts. Fine for pancakes and such but you might want to avoid making it an every day staple just so that you retain it as an option. It's not unusual for people to switch to buckwheat to avoid gluten and then wind up with a separate allergy or intolerance to buckwheat.
Switch round your flours and don't become overly dependent on just one
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I'll keep you in my thoughts this weekend!
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Have a great time!
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I'm always saying, "life happens."
I might have to pay attention to the wheat and corn thing.
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And corn is air-pollenated; it really makes me angry that they are allowing farmers to grow gene-mod corn that hasn't been well-tested, that has a second generation that's sterile, and that you can't prevent from fertilizing the natural varieties of corn.
But that's a different rant!
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