no chocalate,sugar or wheat HELP
HI I am new here and worse i live in south africa. i was reading some of your mail under the topic of sugar intolerance and got quite despondent. here is why:
in SA you dont get fancy flours: rye/amaranth/flaxseed ect.; you cant get eritrol?spelling sugar replacement you can get stevia but you have to grow it yourself. i have been told that i will need to make my own flours other than rice/potatoe/soya using a coffee grinder.
any helpful suggestions will be appreciated.
in case you are wondering : i am not supposed to eat chocolate, sugar or wheat. artificial sweetners are frowned upon in my household.
hi from good ol sa. you guys have helped a lot.
i went to the 2 health shops in my town, the capital of my province and came up with the following:
millet flour, soya flour, self raising and plain rice flour, buckwheat flour, rye,barley flour and oats flour. we have corn starch so now the experimentation begins.
also found xylitol, stevia powder,agar agar, guar gum
1/2 c. margarine, butter 1/2 tsp. xanthun gum
2 Tbs. sugar sub 1c. rice flour
1 tsp. vanilla 1 c. finely chopped walnuts
Thoroughly mix margarine, sugar, and vanilla. Gradually add other
ingredients. Chill for at least 1 hour.
Heat oven to 350 F. Shape dough into marble size balls. You need them small
enough to pop into your mouth all at once and they expand a little during
baking. Bake on ungreased cookie sheet for 10-15 minutes or until firm, but
Roll in powdered sugar and put back on the cookie sheet to cool. Roll
again in the powdered sugar. They are better if left to sit overnight.
If you want to make a crumble, you can mix butter, oat flour, rice flour, and a little sugar sub to make a topping for whatever fruit you'd like.
Few more links...
Rice Bread http://www.recipesource.com/special-diets/gluten-free/00/rec0016.html
Millet Bread http://www.recipesource.com/special-diets/gluten-free/00/rec0009.html
PB Cookies http://www.fitnessandfreebies.com/wheatfree/wf50.html
More Cookies http://www.fitnessandfreebies.com/wheatfree/wf55.html
Breakfast Muffins http://www.wheat-free.org/wheat-free-breakfast-muffins.html
Shortbread (sub sugar out) http://www.wheat-free.org/shortbread....
SUGAR - it depends on why you're intolerant. Some people cannot digest sugar (a disaccharide) but can digest honey (a monosaccharide). As for artifical sweeteners, you can probably order these online. Splenda works well for most people.
CHOCOLATE - you could make your own. Chances are, you are sensitive to ingredients other than the cocoa. If you can digest pure cocoa powder, try making your own chocolate, using cocoa powder!
WHEAT - try almond flour. Again, you can order this online, or just grind your own almonds into a powder. Almond flour works great for baking. There are books (Grain Free Gourmet) and websites (search 'scd diet') for recipes.
Can you get xantham gum in SA, to replace the gluten?
Baked fruits, poached pears or baked apples, as well as stewed rhubarb using whatever sweetener you can (is xylitol available ... natural). Grilled fruit is good as well.
Pavlova and meringues require no flour or wheat, but do need a sweetening source.
There are cookies that can be made from peanut butter, eggs or just whites, and a sweetener of sorts.
Take pumpkin puree; add a little cinnamon, vanilla, and whatever other spices you might like (nutmeg, cloves, etc.)... Heat up, then top w/ a little whipped cream, sweetened or not. You can also make a meringue for the top and broil it. You can also add a nut crust as suggested above.
As a pastry sub, mix 60g (2oz) cornstarch, 3/4 cup milk powder, 1 1/2 cups coconut, 120g (4oz) melted butter, and press into a baking dish.
As a quick no frills rice pudding sub, you can mix cottage cheese, sweetener, cinnamon, vanilla, and a little white/brown rice or barley, then heat til a little gooey.
http://members.ozemail.com.au/~coelia... This is a good recipe if you can replace the sugar w/ another sweetener.
Make oatmeal pancakes w/ just oats and eggs (or just whites), a little cinnamon, vanilla, and sweetener if desired. Cook as usual, then serve w/ a low sugar jam, or whatever you prefer... they're good alone as well. In fact, oats are a great sub for flour, esp in cobblers or crumbles, just need a little butter, cinnamon, and sweetener, if desired.
I apologize that all my suggestions just say "sweetener," but if you can get xylitol, it's a great replacement. Or, consider growing the stevia; you might open up a new world for yourself :-) Hope any of this helps, and i'm sorry... I have gluten intolerance as well, and something as simple as soy sauce sets me off, so i know your pain...
You should be able to substitute an equal amount of cornstarch for the flour in recipes for cakes, quickbreads (don't even try to do yeast bread!), muffins, etc.
You can use a grinder to grind the nuts, but be careful not to over do it because they will eventually turn into nut butter (like peanut butter)!
You should be able to substitute the ground nuts for some of the flour too. You'll just have to experiment a bit.
Here is what I would do: substitute 2/3 cup cornstarch plus 1/3 cut ground nuts for every cup of flour in an easy recipe like banana bread, for example. If the bananas are ripe and sweet, you might be able to just leave out the sugar. (you can have fruit, right?).
I just thought of another non-wheat flour that I use a lot: teff! I know it is an african grain.... can you get that, I wonder? It is a very tiny grain that can also be ground into a flour and used instead of wheat.
re: babette feasts
When you are thickening a gravy, you add the cornstarch at the end instead of making a roux with it at the start and it is possible that you would use less than if using flour....
But what we are talking about here is using cornstarch (or potatostarch or tapioca starch or almond meal or teff flour, etc...) as a sub for wheat flour when making cookies, cakes, quickbreads and the like. There is a famous reference that I see quoted all the time (in my gluten-free/Celiac surfing) from one of Julia Child's cookbooks.... she advises using cornstarch (1:1 sub) in cake recipes if you run out of cake/pastry flour.
As the poster below notes, it is a good idea to add about 1 teaspoon per cup of xantham or guar gum to help give the resulting product structure so it does not fall apart so easily, but it is really not stricly neccessary.
If OP is suffering from sugar intolerance, unfortunately agave nectar will give the same effects as sugar, honey, maple syrup, etc. In many of these restriction diets, all sorts of sweetners need to be eliminated with the exception of stevia. Perhaps you can find a mail-order source?