- othervoice Jan 28, 2007 02:53 PM
My SO was just diagnosed with Celiacs Disease. Have been researching all weekend, but was wondering if anyone had any good recipes for sweets or breads?
My niece had a similar problem. Eating gluten free is almost like eating low/no carb...mostly fruits/vegetables and meats. Rice was not off limits.
I have been gluten-free for about 13 years. First, ask your doctor for ideas. There are many websites and catalog companies. glutenfree.com has some wonderful mixes and products, many of which are available in health food stores. Some major supermarkets now carry some items in their "natural" or "gourmet" sections. Celiacforums.com has much information too. Bobsredmill.com has flours and mixes. Cybros.com has some excellent glutenfree breads and the only mock-rye bread I have found. There is lots of stuff out there. Much more than when I first started.
If you live in an area with an Israeli population you may be able to find many gluten-free packaged goods there. Also, British food manufacturers seem to be very good about labeling their products GF.
Trawling the website mentioned above is probably the best answer. You need to be comfortable with baking, though. We bought our cousin a Kitchen Aid mixer so she could bake for her daughter with celiac. Seven years later I think the mixer is still in the box.
I have Celiac and so does my son. My first recommendation is to see if you have a support group in the area. I have to say I resisted this, because well, I am just not the support group type. But ours doesn't have typical meetings, but an email list that you can email for recommendations. That being said most folks are not foodies too, so I don't always agree with what they say is great : ). Second, I found it easier to tackle one project at a time instead of worrying about everything. I chose to start with breadish stuff and skip the sweets. Then baking didn't feel so overwhelming (and I was already a baker/cook). There are so many new flours and stuff it was so confusing. Check out a Bette Hagman book. I don't use all of her recipes, but she has a nice explanation of the flours in the beginning of her books. It is nice to see what all the flours do in a mix. Then you can try one of her recipes. I like her teff bread, but I tweak it a bit.
To start out with I used mixes too, again, because I was still trying to figure out WHAT I could eat. For a basic flour mix a lot of folks like Pamela's baking mix, but it has baking powder etc. in it. Bob's red mill is fine, but my son complains it is too heavy on the garbonzo bean flour (he's 5, but notices it). I don't mind the Bob's red mill bread and the GF Pantry bread mixes, which are easy to fine. GF bread almost always tastes better fresh and or toasted BTW. Carol Fenster's GF blend (it is a recipe not a commercial product), is mild tasting too.
Here are a few online recipes:
For the latter link, I have been wanting to try the "artisan bread" but just barely bought more sorghum flour.
I am working on a pizza crust recipe, because I haven't found one I love yet, and am getting close. Whole foods has a decent one but they are VERY expensive for what they are.
For flour source, Whole Foods if you have one is reliable to experiment to see what you like. Once you figure it out Amazon has some good deals, esp. when they have coupons and there are several other mail order ones.
My favorite flours to cook with are teff, sorghum, some bean flour, and brown rice flour. And again, eat it warm, keep it refrigerated or frozen and warm it up!
We're a family of 3 - all gluten intolerant (and I'm dairy intolerant). Breads are generally hard to get used to making gluten free - you might start with some of the mixes to get a feel for what sorts of gluten free flours you like the tastes of and what the textures should be like. Sweets on the other hand are generally easy.
Here's a peanut butter cookie recipe to get you started:
1 cup peanut butter (make sure that you don't have wheat-bread crumbs in your PB)
1 cup sugar (white or brown, brown gives a moister, chewier cookie.)
stir to mix. Drop by rounded teaspoons on parchment lined cookie sheets. Bake at 350 for 8-10 minutes or until golden and still slightly soft in the middle. Add a hershey's kiss on top after baking if you want a chocolate/peanut butter treat
Bette Hagman has several gf cookbooks. We use her "Gluten-Free Gourmet Bakes Bread" for bread and muffins.
I have been gluten-free for years also (celiac disease is common, but under-diagnosed). Once you get into the swing of it -- it's easy. For example last night I had chicken-fried steak -- I made my coating of 1/3 corn starch, 1/3 potato stach and 1/3 masa harina (pre-cooked corn flour) & seasonings. I used cornstarch to thicken the gravy.
The hard part will be learning where there is "hidden" gluten - i.e. soy sauce has wheat in it.
The second difficult thing will be NOT contaminating your SO's food -- meaning a GF cutting board and a GF toaster are a must.
I order many of my GF products from amazon.com -- I find they are cheaper that way.
I know this thread is a year old, but being gluten intolerant I still relate...
Bob's Red Mill makes a number of celiac safe products. http://www.bobsredmill.com
So does Dixie Diner http://www.dixiediner.com yay maple smaps and a whole number of their sweets and bread mixes. Definitely consider either ordering or purchasing from them. The Angel Puffs are great, the Maple Smaps, the Bran and Blueberry Muffins.
All of Walden Farms products are also gluten-free, so you may look to them as well.
Hope by this point you've got the hang and your SO is feeling better having eliminated the problems from the diet!
You might also experiment w/ kelp noodles, soy grits, shirataki noodles,