606768 Wed Mar 25 14:00:25 -0700 2009 51 31 Home Cooking 0 4537879 I have agreed with my nutritionist to do a 30 day experiment and go gluten free and dairy free (eggs are OK, but no cheese, milk, yogurt, etc.). I've discovered a couple good gluten-free websites, but am looking for specific meal ideas for all meals - breakfast, lunch, dinner, snacks (and desserts) - that will work and help keep me motivated, since my biggest fear is that I just end up eating the same thing over and over. Many thanks in advance for all ideas and advice! -- FD Wed Mar 25 14:00:25 -0700 2009 10157 farmersdaughter 1 4537969 No dairy is actually not that hard (my son can't have dairy) but you have to watch out for things like whey on labels. Can you use soy cheese? It's not great, but when you get shredded soy cheese, it actually melts okay. I make scrambled eggs for breakfast or without soy cheese. If soy is ok, there is soy yogurt (I get Trader Joe's brand). I just made this for dinner the other night and it was actually very good -- No Stir Risotto. I can't be certain on the gluten free part, but is seems like it would be okay. http://nowheymama.blogspot.com/2007/05/no-stir-risotto.html I've got a whole load of recipes that have no dairy, but not sure of what kinds of things you like? Chicken, beef? Here's a website that has a lot of info on gluten and dairy free...not sure if you saw this one. http://www.godairyfree.org/Table/Recipes/ Wed Mar 25 14:22:08 -0700 2009 4537879 10205 valerie 2 4538058 Soy is fine. And thanks for the reminder - I completely forgot about whey. I was going to add whey protein powder to my smoothies! I like pretty much everything except am not big on eggs, so breakfast is going to be the hardest. I can stomach a frittata, but not fried or poached or scrambled. I love fish, chicken and beef but eat very little pork. I eat some beans, but tend to prefer lentils and ceci beans. Thanks for any ideas - this will be a challenge for me Wed Mar 25 14:46:44 -0700 2009 4537969 10157 farmersdaughter 3 4538281 I often take recipes and just adapt them. My chicken marsala recipe is super easy and delicious. It calls for the chicken pieces to be lightly floured, but you could easily make it without using flour. It is not essential. I'd be happy to share the recipe if you want. Same with a recipe that I have for Chicken with Cranberry Mustard Sauce. You don't need to use the flour and you don't need the butter at all (or you can use Earth Balance). I have not made this Shrimp and Polenta, but I have it on file since I think it sounds good. The polenta calls for butter, you could use Earth Balance instead. http://www.marthastewart.com/recipe/shrimp-and-tomatoes-over-soft-polenta?xsc=eml_eat_2008_11_19 This grilled chicken with lemon and oregano it very good and you can have it with potatoes. http://www.marthastewart.com/recipe/grilled-chicken-with-lemon-and-oregano I make a lot of asian stir-fry types of dishes since they have no dairy and serve them with rice, and there are wheat-free soy sauces out there that you could use. This recipe for Halibut with capers, tomatoes and olives is very adaptable to use with chicken or fish. I never use the clam juice. http://www.epicurious.com/recipes/food/views/Halibut-with-Capers-Olives-and-Tomatoes-109378 And same with this chicken with grape tomatoes...very adaptable to whatever you have on hand. http://www.epicurious.com/recipes/food/views/Sauteed-Chicken-with-Yellow-Grape-Tomatoes-105172 Oh, and Trader Joe's has gluten-free, dairy-free pancakes, but I have to say that they are not that great. The texture is kind of gummy....I often just spend an hour making a batch of dairy-free pancakes (you can use soy milk or rice milk) and then freezing them. But I'm not sure what you'd do about the flour. Check out this website too, maybe there will be some things that will work for you. http://mrbreakfast.com/index.asp Wed Mar 25 15:51:03 -0700 2009 4538058 10205 valerie 4 4539258 What is Earth Balance? Sounds like something I need to look into. Wed Mar 25 22:16:47 -0700 2009 4538281 10157 farmersdaughter 5 4539517 It's non-dairy butter/margarine substitute. Thu Mar 26 04:57:14 -0700 2009 4539258 169792 lgss 6 4540645 Does it taste like butter? Thu Mar 26 10:49:28 -0700 2009 4539517 10157 farmersdaughter 7 4540703 Let's face it, butter is butter, but the Earth Balance is really not bad. I don't use a lot of it for anything, but it is handy to have around. Also, I keep this Better Than Cream Cheese around too. It tastes like a "light" cream cheese, but sometimes I use a little bit to give a baked pasta dish a creamy texture. I don't know if it is gluten-free, however. I get it at Trader Joe's. http://www.tofutti.com/btcc.shtml# Thu Mar 26 11:04:46 -0700 2009 4540645 10205 valerie 8 4541041 I use the tofutti cream cheese and the Earth Balance products and I'm happy with both. Tofutti also makes a faux sour cream, but also not sure if it's GF Thu Mar 26 12:21:01 -0700 2009 4540703 217807 cheesecake17 9 4556820 You need to be careful of glucous in many products (and in sodas and flavored seltzers) It is from wheat. Wed Apr 01 05:52:12 -0700 2009 4541041 117271 Stuffed Monkey 10 4557172 do you mean glucose syrup? Wed Apr 01 07:53:54 -0700 2009 4556820 103920 goodhealthgourmet 1 4538130 I have a dear friend who does not eat red meat, gluten, dairy, eggs or sugar. Here are my go-tos for feeding her: Grilled or baked fish, served with lemon/olive oil/onion or tofu/dill sauce rice potatoes in almost any manner sweet potatoes -- baked or mashed many kinds of green salads vegetable salads steamed vegetables rice lentil soup or lentil salad vegetable soups chickpea salad or hummus tofu and veggie stirfry nuts -- on the side or in salads and such For dessert I simply serve her fresh fruit or this ice creamy thing called Coconut Bliss (but you have many fewer restrictions when it comes to desserts). Wed Mar 25 15:07:54 -0700 2009 4537879 92823 milklady 1 4538765 Spagetti squash with tomato based sauces. Quiona. Great for salads. Also fine for breakfast. Don't be afraid to eat things that aren't normally for breakfast. Peanut Butter is great on Rice Cakes and works well for breakfast. Polenta for breakfast as an oatmeal substitue. Use Soy, Rice or Almond milk for the polenta or for smoothies. Paella. Double check if soy cheese is okay, almost all of it has Casin which is from milk. If the diet helps, you may want to see someone who can do through allergy tests. I have a friend who was told she was lactous intolerent until she went to some who really investigated things and it turned out she is allergic to cow's milk. She is okay with goat and sheep and it has made a big difference. Good luck, hope it helps. Wed Mar 25 18:44:18 -0700 2009 4537879 117271 Stuffed Monkey 1 4538957 I second quinoa. I do a basic quinoa, corn, red pepper mix, season simply with fresh parseley, salt, pepper and olive oil. yum. and a complete protein. also barley. I've been making a greek salad with barley, chickpeas, cucumber, lemon juice, olive oil.season with salt/pepper/parseley. i add feta (is sheeps milk ok??? sometimes it is) but you could skip that. also check out this blog, crockpot365.blogspot.com her recipes are gluten free hummus is also gluten free/dairy free popcorn is a great snack. be careful of oats, they are often contaminated in production with wheat. but you can use brown rice to make a hot breakfast cereal....use cooked rice, nuke with whatever dairy replacement you are using, season as you would oatmeal. like a hot rice pudding, delish! Wed Mar 25 19:49:58 -0700 2009 4537879 37843 ediecooks 2 4539260 Ooh, I don't know if sheep's milk and goat's milk are part of the deal. I will check. Thanks for the reminder. I thought barley was a wheat product? She's already warmed me that unless I buy oats that are certified wheat free, no oatmeal or granola for me. Wed Mar 25 22:19:24 -0700 2009 4538957 10157 farmersdaughter 3 4539519 Barley contains gluten. Thu Mar 26 04:57:51 -0700 2009 4539260 169792 lgss 3 4539742 For a 30 day trail, you probably will just avoid all dairy, but check it out later. Thu Mar 26 06:45:45 -0700 2009 4539260 117271 Stuffed Monkey 4 4544138 Yes, she told me to avoid all dairy, including sheep and goat products. Sigh. Fri Mar 27 12:01:44 -0700 2009 4539742 10157 farmersdaughter 2 4551614 barley is *NOT* gluten free. ETA: oops, i see lgss beat me to it...but it bears repeating. Mon Mar 30 12:40:44 -0700 2009 4538957 103920 goodhealthgourmet 1 4539479 gluten free and dairy free (eggs are OK, but no cheese, milk, yogurt, etc.). NOT A BIG DEAL! Learn to like eggs! Learn to like soy/almond and rice milk. Thankfully we have those things today; Twenty years ago we didn't. BTW, your nutritionist doesn't know her stuff if she says you *must* buy gluten-free oats and have not been diagnosed with extreme Ceiac disease. Gluten is, by definition, only found in wheat - not oats. The only possible gluten in oats (on a few parts per billion level) comes when some companies like Quaker, process oats on the same machinery as they process wheat without washing the equipment down between jobs. Only if you are diagnosed with extreme celiac disease is absolute 100% no gluten and "gluten free oats" an issue. As the Exec Chef of a company developing GF baked goods I've been educating myself on this very subject over the past few months. Your biggest craving will be for wheat bread. Get used to corn tortillas, corn bread, etc. unless you bake your own breads using GF flour mixes. Thu Mar 26 04:27:00 -0700 2009 4537879 225234 KiltedCook 2 4540818 Fortunately I love corn tortillas and polenta, so I'm definitely going to be eating a lot of them. And thanks for the education about gluten in oats. I don't buy Quaker oats, and the oats I do buy from my vegetarian co-op store here in San Francisco, but I would be comfortable that they are not processed on the same machinery as wheat. I will check and see, though, because I would be so happy if I could have oatmeal. Thu Mar 26 11:30:02 -0700 2009 4539479 10157 farmersdaughter 3 4544168 My daughter is restricted to a gluten-free and a CORN free diet (that's SO much harder!). I buy her oatmeal from Whole Foods-I am so sorry I cannot recall the brand at the moment: it does say suitable for gluten-free diets somewhere on the package. However, it does not 'cook up' like regular oatmeal: it requires a longer cooking time. But be patient with it because it is good. It will also serve as a flour substitute in an Apple Crisp...just buzz the dry oats through your food processer before adding to brown sugar, Earth Balance (or whatever) and cinnamon for your topping. Also check the website for Celiac Foundation for food ideas and recipes. Fri Mar 27 12:09:42 -0700 2009 4540818 24738 LJS 3 4551645 the GF oats LJS buys from Whole Foods are most likely from Bob's Red Mill. just be sure the get the package that specifically says "Gluten-Free," because they distribute several varieties. the two other brands of GF oats available here in the States are Nature's Gift and "Lara's Oats" from Cream Hill Estates....both of which are usually sold at smaller health food or specialty stores, and are typically more expensive than Bob's Red Mill. understand something about oats, though...it's not just an issue of cross-contamination in the processing. the conventional crops are often grown near wheat fields, and the oats can become contaminated before they're even harvested...at which point processing doesn't even matter. so it's *very* important to stick to *certified* GF oats. Mon Mar 30 12:47:40 -0700 2009 4540818 103920 goodhealthgourmet 1 4539540 My husband and I are vegan (no animal products) and I'm gluten-free. Breakfast: homemade gf bread (zucchini/tahini bread, banana nut bread, banana split bread, etc) or muffins (blueberry, apple peanut butter, etc), gf frozen waffles from TJ's, homemade gf pancakes, Mesa Sunrise or corn flakes with almond or hemp mylk, oj or smoothies (oj, frozen bananas, frozen fruit: blackberries, blueberries, cherries, strawberries, mango, etc) Lunch: planned leftovers from previous night's supper. Supper: Masamba (potatoes & greens topped with mixture of peanut butter and salsa), gf pasta (from TJ's) w/veggies & hummus or veggies & tomato sauce; quinoa w/black beans, veggies (broc, zuke, greens, etc) w/ salsa and guac; lentil soup with hemp tortilla chips (also from TJs); brown rice w/hazelnuts, sweet potato, and currants; homemade gf/vegan pizza; brown rice w/stir fry veggies, millet w/ broc & cashews; savory pumpkin pie and greens; posole, vegan goulash; etc. Consider taking a look at the following: The Gluten-Free Vegan by Susan O'Brien Pure and Simple by Tami A. Benton When baking it's easy to substitute dairy. Almond, rice, or hemp mylk for milk. For recipes that call for buttermilk, use non-dairy mylk and add 1 tsp of apple cider vinegar. Earth Balance substitutes for butter or margarine. There are recipes for nut cheese. Most commercially available supposedly non-dairy cheeze actually has rennin or casein which are both dairy products or they taste odd or don't melt properly. The Gluten-Free Gourmet Bakes Bread by Bette Hagman would require you making the dairy substitutes. Since you're doing a trial you may want to see if your library has some cookbooks to try. More on snacks and desserts later, time to leave for work. Thu Mar 26 05:18:01 -0700 2009 4537879 169792 lgss 2 4540826 These are great food ideas! Thanks so much. I'll check out those books from the library. How do you do gluten free pizza? Thu Mar 26 11:31:38 -0700 2009 4539540 10157 farmersdaughter 3 4540983 GF pizza - I did a trial GF as well, and didn't see the results I was looking for, so I'm no GF goddess. I tried Bob's Red Mill GF pizza crust mix and was reasonably happy with the result. There's a whole series of Red Mill GF products and I'd definitely be checking that out so you'll have something to eat while you're trying to figure out the new diet. http://www.bobsredmill.com/home.php?cat=109# Also - check out recipes that use almond meal or ground chestnuts instead of flour. Likewise polenta/grits/corn meal. Also - Epicurious's search function will allow you to control for diet, so you can select wheat-free and dairy-free. Thu Mar 26 12:05:46 -0700 2009 4540826 42513 Mawrter 3 4541616 I just lost part of the message, so will send this part and try to reconstruct the rest of it. Store-bought Snacks/Desserts Frozen Non-Dairy Dessert http://www.goodkarmafoods.com/ We tried the peanut butter chocolate fudge from the above brand tonight after finding it on sale at WFM. We also recently tried Cherry Nirvana, Chocolate Obsession, and Pomegranate Chip versions (also on sale) from the following. Some are GF, some not, but labelled. http://www.turtlemountain.com/products/purely_decadent.html Here's another brand we tried not long ago. We had the strawberry. http://www.welovesoy.com/product.php?id=4 All are rather expensive when not on sale, but well worth it when on sale. The following are portable for travel. Rice crackers from TJs. Mary's Gone Crackers www.marysgonecrackers.com Enjoy Life cookies www.enjoylifefoods.com/ Organic Food Bars (we eat the chocolate chip, omega-3 and vegan ones) best price at TJs www.organicfoodbar.com/ Thu Mar 26 14:55:37 -0700 2009 4540826 169792 lgss 3 4541641 Gluten-Free Gourmet Bakes Bread includes a recipe for GF pizza crust. We make individual deep dish ones in our glass pyrex lunch bowls so we can take the extras for lunch. For snacks and dessert: dairy-free chocolate chips (from TJs, they have a list of their GF products as does WFM) and candied ginger by the handful. Cookies, cakes, brownies, freezer fudge, and occasionally pie, etc from the previously mentioned cookbooks and "The Allergy-Free Self-Help Cookbook" by Marjorie Hurt Jones, RN "The Gluten-Free Kitchen" by Roben Ryberg "The All-Natural Allergy Cookbook: Dairy-Free, Gluten-Free" by Jeanne Marie Martin "My Sweet Vegan" by Hannah Kaminsky has a few GF recipes "Sinfully Vegan" by Lois Dieterly has some "ExtraVeganZa" by Laura Matthias has a few I also "de-glutenize" some regular recipes. We buy sorghum flour and teff flour but generally grind our own brown rice, buckwheat, millet, quinoa, amaranth, garbanzo, etc flours using our VitaMix or a small coffee/spice grinder. Thu Mar 26 15:06:50 -0700 2009 4540826 169792 lgss 3 4541846 My favorite gluten fee pizza is similar to this: http://cakeandcommerce.typepad.com/cake_and_commerce/2008/12/a-glutenfree-pizza-crust-that-makes-cold-pizza-delicious-again.html except my flour mix varies depending on my mood/what I have on hand. I use an egg instead of the chia meal. Most important though is to ferment at room temp all day - it gives flavor. Note - the texture will never be like a good Italian pizza. Google Socca for another recipe you can use as a pizza base, or just plain (also called farinata) I use Corn Cakes (can get them at whhole foods) and good quality corn tortilla as my bread a lot b/c I don't find most GF bread worth it, especially for a month experiment. Second the almond meal/chestnut suggestion, especially for dessert. The Clementine cake oft discussed on this board for instance is dairy and gluten free. I love black bean, seafood or chicken enchiladas. Asian rice noodle salads. 100% buckwheat soba noodles. Sushi (veg of desired). Thu Mar 26 16:13:24 -0700 2009 4540826 15001 jsaimd 4 4541868 I love farinata! What a great idea for a gluten free base. I've tried some of the gluten free breads at Whole Foods before and wasn't crazy about them. For going out, I figured Vietnamese, sushi and some Mexican food (street tacos and enchiladas without cheese) are my safest bets. Thu Mar 26 16:21:47 -0700 2009 4541846 10157 farmersdaughter 5 4541953 Socca/farinata - REALLY good idea. If you can get your hands on a copy of Colman Andrews's book about Liguria (title?) there's a LOT in there. Chickpea flour, fava flour, chestnut meal... and it's all authentic, not crappy ersatz something else, yk? Many of my dairy-free friends favor coconut oil or lard (depending) as butter substitutes. They're saturated fat, which makes a difference. I think we are lucky in that the awareness of GF/CF diets is exploding right now, as is the range of options available. I like the GF products at WF from Quebec, but so far what I've had from Enjoy Life has absolutely sucked. Thu Mar 26 16:51:03 -0700 2009 4541868 42513 Mawrter 6 4541966 Replying to myself, oy vey: the title is _Flavors_of_the_Riviera_, 1996. OUt of print and hard to find, but worth it if you like his writing and the kind of food. Thu Mar 26 16:54:25 -0700 2009 4541953 42513 Mawrter 5 4542403 www.glutenfreeregistry.com/ is a listing of GF restaurants. www.happycow.net is a listing of veg-friendly restaurants Thu Mar 26 19:24:44 -0700 2009 4541868 169792 lgss 5 4556827 For sushi restaurants, bring your own wheat-free tamari sauce. Soy Sauce nrmally is made with wheat as well as soy. Make sure the tamari is labeled wheat-free. It can be made with or without wheat. Be cafeful in Asian restaurants, as most items have soy sauce in them. Wed Apr 01 05:56:07 -0700 2009 4541868 117271 Stuffed Monkey 1 4541675 For convenient foods: Sunshine burgers sunshineburger.com/ and TJ's frozen black bean & corn enchiladas Thu Mar 26 15:14:43 -0700 2009 4537879 169792 lgss 1 4542884 i am allergic to both gluten and dairy, but will try not to overlap with others too much... my hardest loss was cottage cheese. i love egg white omelettes, filled with caramelized onions and wild mushrooms. do a broiled fish topped with a butternut squash, caramelized onion and sage sauce, thinned with soy milk or rice milk or broth; or even pureed with a tofutti cream cheese roast a chicken; serve with roasted veggies, potatoes or yam lentil and rice salads ratatouille serve w/ protein of choice seared tuna served with a ponzu (make your own using tamari or bragg's amino acids (my best friend)) and serve with grilled asparagus for breakfast, something as simple as fruit salad with some almond butter or a hard boiled egg (or whites) spaghetti squash as a base with old grilled veggies and protein of choice (chicken, tofu, tuna, etc.); i toss mine with balsamic vinegar and bragg's amino acids. i'm not a big fan of gluten free products, but the one i do eat is Dixie Diner's Maple Smaps cereal. you may like it as a snack. i eat i dry. good protein and fiber. i use TVP (textured vegetable protein) to make patties (some tvp soaked in vegetable broth or mushroom broth, mixed with cooked onions, herbs, egg whites, and finely crushed dry tvp to act as a binder), as well as to make a hot cereal with cinnamon and stevia. soy grits make a nice cereal as well. love seaweed snacks from Whole Foods. love Crispy Green fruit snacks that come in apple, pineapple, pear, and apricot flavors, also from Whole Foods. http://www.crispygreen.com TJ's has great tortilla chips - Fri Mar 27 01:24:02 -0700 2009 4537879 15572 Emme 2 4543706 I'm sorry to hear about your allergies! I have never heard of TVP before. Do you think it would work in place of bread to make meatballs? Fri Mar 27 09:20:01 -0700 2009 4542884 10157 farmersdaughter 3 4543744 For meatballs I use corn tortillas or oatmeal - works great. We use grass fed meat which has a stronger flavor, but I never taste the corn or oat taste. I process with the onions garlic and milk to make a "panade" Watch - some TVP is not GF. Fri Mar 27 09:30:39 -0700 2009 4543706 15001 jsaimd 4 4544132 Great idea about the corn tortillas or oatmeal. I will try both. Any tips? Fri Mar 27 12:00:36 -0700 2009 4543744 10157 farmersdaughter 3 4545765 You could definitely try crushing TVP, and using as a binder. I buy the Bob's Red Mill brand in a bag from Whole Foods (cheap there). Some people use rice as a binding agent - you could even use brown rice. Sat Mar 28 00:44:50 -0700 2009 4543706 15572 Emme 4 4556835 Ground rice cakes or puffed rice cereal is another filler option. Wed Apr 01 05:58:45 -0700 2009 4545765 117271 Stuffed Monkey 5 4557168 *many* rice cakes & puffed rice cereals contain gluten. labels need to be read CAREFULLY. Wed Apr 01 07:53:26 -0700 2009 4556835 103920 goodhealthgourmet 6 4558027 I've got a brown puffed rice cereal that is GF. I am going to try that this weekend. Wed Apr 01 11:50:09 -0700 2009 4557168 10157 farmersdaughter 7 4558095 it's also great as a coating/crust for meat or fish. Wed Apr 01 12:03:52 -0700 2009 4558027 103920 goodhealthgourmet 2 4556833 Try avocado in an omelet. It melts to a very "cheesy" texture and is delicous.. Also would be a good cheese replacement in sandwiches, including grilled ones. Wed Apr 01 05:57:49 -0700 2009 4542884 117271 Stuffed Monkey 3 4558031 And guacamole with corn tortillas is one of my snack items! Wed Apr 01 11:50:32 -0700 2009 4556833 10157 farmersdaughter 1 4556294 Soy cheeses have milk in them (casein). Look up milk allergies. • Any type of cow's milk or food containing cow's milk (including skim, dried, solid, evaporated, and condensed) • Lactaid ®, which is milk that has been specially-processed for lactose intolerant people. But Lactaid ® still contains cow's milk protein, and so should not be given to children with milk allergy. • Cheese, cheese curds, yogurt, and ice cream • Butter and buttermilk. Also, many margarines have milk in them, so be sure to carefully check the ingredients. • Soy products containing cow's milk. Many of the popular soy-based products now on the market, such as frozen soy desserts, actually contain small amounts of cow's milk in them. So again, be sure to read labels carefully for product ingredients. • Pre-mixed cereals containing powdered cow's milk • .. and any products containing casein, caseinate, sodium and/or calcium caseinate, lactalbumin or whey. These terms all indicate milk protein. Tue Mar 31 19:52:00 -0700 2009 4537879 279069 michellekornitsky 1 4557458 Moosewood is my go-to source for questions like this, as many of their dishes are also vegan. The soups and salads have got me drooling... http://www.molliekatzen.com/archives.php If you like cooking and experimenting in the kitchen, I'd say to aim for: dinner salads: vegetables (raw and roasted, perhaps); whole non-gluten grains that are good warm and cold (quinoa, buckwheat groats, wild rice); lean protein sources like chicken, tofu and beans; vinaigrettes rice or soba noodles with vegetables and lean proteins falafel or vegetables with hummus and baba ghanouj poached, grilled and roasted fruit (so easy and good) Wed Apr 01 09:08:00 -0700 2009 4537879 183643 sfumato 2 4558053 I'm having a dinner party and for dessert am doing roasted strawberries over meringues (with whipped cream for everyone else but me). So far it's been a lot of main dish salads of veggies topped with protein, vinaigrette, tossed with quinoa or brown rice. Or soba noodles with baked tofu (I do my own with wheat free soy sauce). It's hard to stay out of ruts. Hummus with rice crackers and carrots and sugar snap peas is my go-to snack together with the guacamole/corn tortilla thing. Wed Apr 01 11:54:42 -0700 2009 4557458 10157 farmersdaughter 1 4558064 Does anyone know if dosas and pappadums are GF? I've looked at online recipes and they seem to be. I'll ask the restaurant where I go to, but thought I'd check to see if I can even put them on my radar screen. Wed Apr 01 11:56:41 -0700 2009 4537879 10157 farmersdaughter 2 4559125 Traditional recipes for dosas and pappadums are gluten free. As are idli, uttapam, some uppam. Indian is great for GF. If cross-contamination in oil isn't an issue for me, pakoras, bondi, vada etc. are often GF. Unfortunately I can't indulge, because of the cross-contamintation. That being said - always check with your restaurant. Specifically ask if they put in "all-purpose flour" in their dosas. Often uttapam will be safe, if the dosas are not. I often clarify with them by asking if the only things in the batter are rice and lentils. Wed Apr 01 16:54:43 -0700 2009 4558064 15001 jsaimd 1 4564210 Paging through April's COTM book, "Breakfast Lunch Tea" I've noticed a large percentage of gluten-free baked goods, salads, snacks http://chowhound.chow.com/topics/608726 Good luck with the experiment! Fri Apr 03 08:32:40 -0700 2009 4537879 11989 pitu