A crisp not too sweet gluten free cookie/biscuit
agmss15
19 days ago
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Gluten free dinner suggestion?
Comments (17)Ok, as a celiac person -- don't use teflon pans to cook for your son's friend -- the nonstick can retain gluten. Tacos -- use 100% corn tortilla Nacos -- again 100% corn chips Hot wings -- Franks hot wing sauce is GF BBQ -- Sweet Baby Rays sauce is GF For soy sauce I like SanJ-- a bit more expensive but good flavor and they do make a teriyaki sauce too. Lettuce wraps for sandwiches if you don't want to get GF bread -- if making corn bread -- watch the flour! Some Gluten Sensitive and Celiac individuals cannot tolerate Oats (I unfortunately am one) so while tasty find out about the oats before planning a oat streusel topping on desserts. Some lunch meats are "enhanced" by using broth containing Gluten -- Boars Head does not and a few other brands. Research! But as I read above -- making a meal based on a nice grilled or roasted meat, potato or rice and fresh veggies/salad (be careful not to add croutons and check the salad dressing) is good -- use fresh herbs rather than ground and no worry if they added gluten as an anti caking agent. (Plus, fresh is SO TASTY!) Some cheeses are not GF -- anything with mold is suspect -- esp in the US -- fast way to produce Bue is to grow molds on bread then scrape and mix in -- Gluten is retained. Mushrooms are an issue if not cleansed or grown on GF materials -- sent the study on that to a friend with Microbiology degree -- real science -- so I buy from known source of NON Gluten growing material . . . Love my mushrooms! For breakfast I saw a note about a frittata -- filling and yummy! crustless quiche . . . beware of flavored sausages and bacons but there are some normal priced brands labeled GF so just read packaging. A veggie and cheese tray, to start or for nibbles is good (and healthy option to some other types of apps) SIDE NOTE -- check on your hand and body soap -- some do have gluten and if having finger foods this could cause Cross Contamination. But most of all is is nice as someone GF to eat the SAME meal as everyone else -- so stick with basics and as I surmise you to be --be warm and welcoming and that will ensure a pleasant visit to all your guests. Too many thoughts running through my head . . . message me if you want more info Susan...See MoreGluten Free Pie Crust
Comments (8)Annie, Bonnie's got you covered on the response.. For some easy pretty tasty treats I've found that Land O Lakes.com has some pretty tasty things. I like their marble cake, the macaroon "cupcakes"..(I can't think of what they call them, they are a coconut "crust" with a dollop of ganache).. and the sugar cookies aren't to bad either.. Brown rice flour will be grainer than white rice flour, and and a "popular" sweet rice flour is marketed under the name Mochi... I've expanded my GF flour's to a few I haven't even tried yet. Teff and Amaranth...And Trader Joe's Almond Flour/Meal is what I use when that kind of thing is called for. It's the best price I've found. In crisp topping I use oats and oat flour(in place of AP)..but you must make sure since they are true Celiacs that they are certified gluten free. Gluten free baking isn't cheap...LOL...See MoreHow to survive gluten free holidays
Comments (23)You all are wonderful. I thank you all so much for your suggestions and kindness in taking time to help me find recipes or posting them. The menu so far is roasted organic turkey (my favorite TG food), mashed potatoes, green bean casserole, cope's dried corn, whole cranberry sauce, stuffing balls, & gravy. I have decided to make cherry cheese cakes that use cream cheese, sour cream, eggs, sugar, and cherry topping. I will make a few more from the recipes you all shared when I have gone through them all. i was at a tea yesterday that my DD hosted and she made a wonderful raspberry baked oatmeal for me as everything else was loaded with gluten. The oatmeal was so delicious that I didn't feel the slightest bit tempted by the other items. Going GF has helped my digestion so much that it's worth the irritation of not being able to eat normally and it truly is getting easier. I've also lost twelve pounds since July so that is also an added benefit....See MoreMild crisp cookie recipe (second try)
Comments (23)Will check out the suggested recipes. I spent some time on the King Arthur site and took note of the graham crackers, as it happens, and also of the animal crackers. One of the problems with baking in Italy is how many ingredients that are common in the U.S. can't be found here, at least not in the country: Milan or Florence might be a different story. Our local small supermarket is not currently carrying oatmeal (it was expensive anyway). Also unavailable: molasses, wheat germ, buttermilk, sour cream, buckwheat, rye, hard wheat flours (buckwheat flour used to be available, but not lately), dried currants and cherries, pecans, cranberries fresh or dried. Water pack pie cherries, though there's an abandoned orchard down the road. Pumpkin pack, though we get a fine substitute by roasting winter squash. Reliable dried yeast: I only use fresh now. Walnuts are very expensive. Vanilla and almond extract come in miniscule individual vials: my last trip to the U.S. I brought back bottles of both. We still eat well, but I really had to revise a lot of my cooking, and baking in particular. Also I'm a healthy cook, and getting older, both of which have caused changes in my cooking. We have good produce here, and the cheeses are sublime, though mostly I limit myself to a bit of Parmesan....See Moreagmss15
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