Gluten & nut free Italian treats?
elba1
8 years ago
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carolb_w_fl_coastal_9b
8 years agolast modified: 8 years agotishtoshnm Zone 6/NM
8 years agoRelated Discussions
Food fads -- gluten free?
Comments (28)I have a small farm with a gluten free bakery and sell at the local farmers market. Nothing I make has corn syrup, artificial flavors or colors, or weird chemicals. I estimate that of all the visitors we get at the market, 20% buy from me and they are not all celiacs or have a true wheat allergy. Some of my customers have jumped on the bandwagon, so to speak, of the GF fad. They include those with autistic children, or arthritis, cirrhosis, IBS, lupus, or chemotherapy reactions. Many have other allergies that I also create tasty treats without - dairy, eggs, soy, tree nuts, peanuts. Others just say they feel better and I do agree that they are probably looking at what junk they have been eating and are making changes overall to their diet. That is a good thing and we little local farmers are benefiting from that - not the conglomerates. Some people just buy from me because it all tastes good, and don't care if it is GF or not. As for the GF stuff on the shelves that the major food mfg are producing they are using just different chemicals than their regular chemically enhanced wheat based stuff. Truly most are awful. But, having been working on baking GF for 5 years, I have developed quite a few treats that taste good and are equivalent to their wheat counterparts. Because I can eat wheat, what I make has to taste like it does and believe me I have thrown out lots of inedible GF baked goods. However, white GF bread will never, ever taste like Wonder Bread, but there are good tasting white breads while the sourdough and quasi-rye GF breads do taste quite similar to wheat/rye breads and waffles and pancakes are very close, especially when you add pecans. There are also many treats that have been out there for many years that never had wheat in them anyway and are just now being labeled as GF - Pavlova and meringues, Brazilian butter cookies (Maizena), and all candy and fudge. etc. I have a theory that the wheat I ate as a kid in the 40's and 50's was not what is growing in the fields today. Hybridization, chemical fertilization, tinkering with GMO's, and a raft of questionable long term effects of pesticides and herbicides have produced a wheat that is not at all what it once was and genetically has been proven to be just that - not "wheat". Something I tell people who ask what gluten free means is, "All those lovely vegetables, fruits, meats, eggs, and cheese you are buying at the farmers market do not contain gluten so you are already buying gluten free without knowing it. But, when you add bread, cupcakes, muffins, pizza, pasta, sub rolls, beer, and the famous Southern biscuits with breaded fried chicken, you are consuming wheat and that contains the gluten that some people are avoiding by eating gluten-free." I do hope people are becoming more conscious of gluten free eating, if nothing more than to be aware of how much junk is on the grocery shelves and in the restaurant's and fast foods' meals. Gluten free eating out is impossible as there is a lot of cross contamination with wheat in restaurant kitchens - residual on pans and in bowls, and even floating in the air, so it is just not safe for those with celiac disease. Nancy Annie - you will never have a good brownie that is made from black beans. It is just not a good substitute and beans belong in soup and tacos, not treats. My recipe uses cornstarch instead of wheat or beans so try this - GF Fudgey Brownie Recipe Altered from the recipe in the book Ready for Dessert by David Lebovitz Line 8"sq pan with sprayed foil or parchment with overhang on both sides to lift out. Micro 6Tblsp butter with 12oz chocolate chips for 2 min, stir with wooden spoon and micro another 1 or 2 min until partially melted. Stir with spoon to complete the melting - do not over micro or it will be stiff and off tasting. Stir in 3/4 C sugar, 1tsp vanilla extract. Then, beat in 3 eggs just to incorporated. In a bowl mix together 1/3C cornstarch, 1/4C unsweetened cocoa powder, 1/2tsp cinnamon, 1/2tsp salt. (I also add a couple shakes of fine black pepper because I like that tang with all my chocolate treats.) Stir dry ingredients into wet, about 2 minutes, using a wooden spoon not a hand mixer. Option: Add 1C coarsely chopped pecans or walnuts. Bake 350F 20 minutes and check with toothpick - if it looks wet continue baking checking at 5 min intervals until toothpick is mostly dry but don't over bake or they will be hard. Touching the top with fingertips to test does not work with this recipe as it is not springy like cake. Let cool in pan on a rack, then lift out to cool completely before cutting (using a pizza cutter makes nicer edges than a knife). Nancy...See MoreGluten 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 MoreLOOKING for: Vegan-soy free nut free kid friendly recipes
Comments (5)I have found tons of great recipies on "vegweb". There are some really great dessert recipies that fit in your criteria. This is one recipie I use for all our birthday parties. Just adjust the time alittle for cup cakes. Chocolate Cake 1 1/2 c flour 1/3 c cocoa powder 1 tsp baking soda 1/2 tsp salt 1 c sugar 1/2 c vegetable oil 1 c cold water (or ice coffee) 2 tsp vanilla extract 2 tsp vinegar Directions: Preheat oven 375. Use small brownie size pan (no greasing required). Mix all dry ingredients right in pan. Mix all wet ingredients in separate bowl EXCEPT VINEGAR (important!). Add wet ingredients to dry and stir until all dry ingredients are mixed. Add vinegar quickly and stir in--immediately put in oven and bake for 25 to 30 min. Chocolate Frosting 1 c sugar 6 tbl corn starch 4 tbl cocoa 1/2 tsp salt 2 tbl oil 1 c water 1/2 tsp vanilla Directions: Mix sugar, cornstarch, salt, and cocoa in a medium sauce pan. Whisk in the water. Heat over medium until it gets thick and starts to boil. Boil for 1-2 minutes. (Make sure you don't boil too long, or it will set like taffy.) Remove from heat and stir in oil and vanilla. Cool and spread on cooled cake. We do lots of pasta, pizza (we do soy cheese), fruit leathers (stretch island makes these, but they can be made in dehydrators), hummus (unless allergic to sessame). good luck Here is a link that might be useful: vegan recipies...See MoreGluten free--Don't want to hijack the bread post
Comments (14)About grinding einkorn in a Vitamix.... Yes, IF you have the DRY BLADE CONTAINER, which is used for hard, dry materials, such as grain, and for kneading dough. The container the Vitamix comes with is the WET BLADE CONTAINER. I have a "bevy" of mills, but I teach classes on the subject and have purchased them over the span of many years. I can mill any type of grain/seed/bean from tiny teff and amaranth to dent corn and garbanzo beans. Personally, I wouldn't use a Vitamix (with the dry blade container) because it heats the flour too much, but if you already have the dry blade container, chill your grain in the freezer and only grind it in small amounts with the least amount of time for processing possible to keep it from getting too hot. The heat destroys nutrients. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ COOKIE8 - I use your recipe for FLAX COOKIES you shared on the Cooking group from 5-12-2014 (which also requires ground pumpkin seeds). Your recipe above looks great, too. :-) I sprout pumpkin seeds to make them easier to digest, and look forward to trying the recipe. -Grainlady...See Morergreen48
8 years agolast modified: 8 years agograinlady_ks
8 years agoagmss15
8 years agoelba1
8 years agotishtoshnm Zone 6/NM
8 years agoelba1
8 years agotishtoshnm Zone 6/NM
8 years agoplllog
8 years agoelba1
8 years agoCompumom
8 years agolast modified: 8 years agorgreen48
8 years agolast modified: 8 years agoplllog
8 years agoelba1
8 years agoannie1992
8 years agorgreen48
8 years agoagmss15
8 years agoelba1
8 years ago
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tishtoshnm Zone 6/NM