I'm new to Celiac and need help
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From: Rusty on 29 Sep 2007 15:06 Hi - My 7 year old granddaughter was recently diagnosed with Celiac Disease. She was diagnosed with Type 1 Diabetes in March. It is difficult for her to be on a gluten free diet since she is a picky eater and only wants to eat pizza, mac & cheese, etc. Can you give me help with meal planning? I am reading many cookbooks including Bette Hagman's books, Carol Fenster's books among others. Her Aunt and I have been buying gluten free flours and putting together flour blends to bake goodies for her. Her Mother has been overwhelmed with these diagnoses and because of work hours does not have the time to do much meal planning. They live in Oregon, we are in Maryland and I plan to fly out to help them. Thanks for any help you can give to me. Rusty in MD
From: B-- on 29 Sep 2007 16:49 "Rusty" <larustymd(a)yahoo.com> wrote in message news:qoednS4-u87eP2PbnZ2dnUVZ_jidnZ2d(a)comcast.com... > Hi - My 7 year old granddaughter was recently diagnosed with Celiac > Disease. She was diagnosed with Type 1 Diabetes in March. It is > difficult for her to be on a gluten free diet since she is a picky > eater and only wants to eat pizza, mac & cheese, etc. Can you give > me help with meal planning? I am reading many cookbooks including > Bette Hagman's books, Carol Fenster's books among others. Her Aunt > and I have been buying gluten free flours and putting together flour > blends to bake goodies for her. Her Mother has been overwhelmed > with these diagnoses and because of work hours does not have the > time to do much meal planning. They live in Oregon, we are in > Maryland and I plan to fly out to help them. Thanks for any help you > can give to me. Rusty in MD Hate to say it but the brutal answer is your granddaughter is going to have to learn a new way of eating that is less carb heavy. We all had to do that after diagnosis. The up side to that is eventually getting a healthier life even aside from the gluten going away; as a trying-to-be-reformed junk eater I know how hard the fast food and carb heavy is on your system. But ... as you can't just say "kid, your eating differently now" a few suggestions that may help your immediate situation. There are a lot of good gluten-free pastas out there, you'd have to check for local supplies but many are available by mail-order, check out the web page http://www.celiac.com/catalog/index.php?cPath=29&osCsid=8659e1866646d0a16ff882a074a8b25d. If there is a local support group they should have suggestions of suppliers, and you could probably check that out via Google or your favourite search engine. My personal experience is that you don't want any pasta with too much corn (maize) in it, they simply fall apart and taste bad, I will not eat them. I have found 100% rice pastas come closest to wheat pastas in flavour and texture. My favourite is Tinkyada. Some of the mixed ingredient ones aren't bad either. I haven't had it myself but I know that the Pastariso Elephant Rice Gluten-Free Macaroni & Cheese (White) sells in large quantities from our local gluten-free shop, Kinnikinnick's (http://www.kinnikinnick.com/) and I've been told it is very popular with children. I make pizza from a Kinnikinnick's crust, the store is in my town so it's my easiest option. This crust is a thick-crust version. I know there are several mixes and pre-mades from other sources as well. And, although others may debate this, she will never again eat "ordinary" bread. I have a relative who has been trying to find a good bread recipe for 35 years, and to date has found nothing that does not resemble a quick bread. That being said, some are better than others. I just went to a local restaurant that has started making their own gluten-free bread, and it is darn tasty. You do need to have a bread-maker with a gluten-free setting to make it, but they do exist (for example - http://www.bread-maker.net/index.asp?PageAction=VIEWPROD&ProdID=1676). The recipe is: The Creperie Gluten-free Bread 1 cup (160g) buckwheat flour 1 cup (155g) brown rice flour 1/2 cup (64g) low fat soy flour 1 tsp (4g) gelatin 2 tsp (7g) Xantan Gum 1/4 cup (34g) tapioca starch 1/4 cup (34g) white rice flour 1/4 cup (40g) corn starch 2 cups (500ml) water 2 tsp (14g) salt 2-3 tsp honey 2 eggs 1/4 cup (38g) sesame seeds 1/4 cup (42g) flax seeds 1/4 cup (34g) sunflower seeds 1/4 cup (34g) pumpkin seeds 1/4 cup (40g) canola seeds 3 tsp (12g) dry yeast Mix all the dry ingredients without the yeast and the seeds carefully together. Put the water, eggs, salt and honey in the bread maker. Put the dry flour mix on top of the liquid. Now put the pre-mixed seeds and the yeast on top. Bake in program for gluten-free on dark and 2 pounds.
From: Peter H on 29 Sep 2007 20:14 On Sep 29, 4:49 pm, "B--" <rollandbet(a)thotmail(dot).com> wrote: > "Rusty" <larust...(a)yahoo.com> wrote in message > > news:qoednS4-u87eP2PbnZ2dnUVZ_jidnZ2d(a)comcast.com... > > > Hi - My 7 year old granddaughter was recently diagnosed with Celiac > > Disease. She was diagnosed with Type 1 Diabetes in March. It is > > difficult for her to be on a gluten free diet since she is a picky > > eater and only wants to eat pizza, mac & cheese, etc. Can you give > > me help with meal planning? I am reading many cookbooks including > > Bette Hagman's books, Carol Fenster's books among others. Her Aunt > > and I have been buying gluten free flours and putting together flour > > blends to bake goodies for her. Her Mother has been overwhelmed > > with these diagnoses and because of work hours does not have the > > time to do much meal planning. They live in Oregon, we are in > > Maryland and I plan to fly out to help them. Thanks for any help you > > can give to me. Rusty in MD > > Hate to say it but the brutal answer is your granddaughter is going to > have to learn a new way of eating that is less carb heavy. We all had > to do that after diagnosis. The up side to that is eventually getting > a healthier life even aside from the gluten going away; as a > trying-to-be-reformed junk eater I know how hard the fast food and > carb heavy is on your system. > > But ... as you can't just say "kid, your eating differently now" a few > suggestions that may help your immediate situation. > > There are a lot of good gluten-free pastas out there, you'd have to > check for local supplies but many are available by mail-order, check > out the web pagehttp://www.celiac.com/catalog/index.php?cPath=29&osCsid=8659e1866646d.... > If there is a local support group they should have suggestions of > suppliers, and you could probably check that out via Google or your > favourite search engine. > > My personal experience is that you don't want any pasta with too much > corn (maize) in it, they simply fall apart and taste bad, I will not > eat them. I have found 100% rice pastas come closest to wheat pastas > in flavour and texture. My favourite is Tinkyada. Some of the mixed > ingredient ones aren't bad either. I haven't had it myself but I know > that the Pastariso Elephant Rice Gluten-Free Macaroni & Cheese (White) > sells in large quantities from our local gluten-free shop, > Kinnikinnick's (http://www.kinnikinnick.com/) and I've been told it is > very popular with children. I make pizza from a Kinnikinnick's crust, > the store is in my town so it's my easiest option. This crust is a > thick-crust version. I know there are several mixes and pre-mades from > other sources as well. > > And, although others may debate this, she will never again eat > "ordinary" bread. I have a relative who has been trying to find a good > bread recipe for 35 years, and to date has found nothing that does not > resemble a quick bread. That being said, some are better than others. > I just went to a local restaurant that has started making their own > gluten-free bread, and it is darn tasty. You do need to have a > bread-maker with a gluten-free setting to make it, but they do exist > (for example -http://www.bread-maker.net/index.asp?PageAction=VIEWPROD&ProdID=1676). > The recipe is: > > The Creperie Gluten-free Bread > > 1 cup (160g) buckwheat flour > 1 cup (155g) brown rice flour > 1/2 cup (64g) low fat soy flour > 1 tsp (4g) gelatin > 2 tsp (7g) Xantan Gum > 1/4 cup (34g) tapioca starch > 1/4 cup (34g) white rice flour > 1/4 cup (40g) corn starch > > 2 cups (500ml) water > 2 tsp (14g) salt > 2-3 tsp honey > 2 eggs > > 1/4 cup (38g) sesame seeds > 1/4 cup (42g) flax seeds > 1/4 cup (34g) sunflower seeds > 1/4 cup (34g) pumpkin seeds > 1/4 cup (40g) canola seeds > > 3 tsp (12g) dry yeast > > Mix all the dry ingredients without the yeast and the seeds carefully > together. > Put the water, eggs, salt and honey in the bread maker. > Put the dry flour mix on top of the liquid. > Now put the pre-mixed seeds and the yeast on top. > > Bake in program for gluten-free on dark and 2 pounds. btw. when looking for brown rice flour you have to watch out for rancid flour. It has a distictive taste, which you will recognize once you've tasted it once. Brown rice flour should not be stored on a shelf. It should be refrigerated. Also, she will need her own toaster and fryingpans. Good luck with this. Peter H
From: ron on 29 Sep 2007 20:38 My mom and I are both c's she does a lot of cooking. I think (and hope i got this right) you should find a recipe in Hagman's book for some cheese sticks. These are great but the dough also works very well as a thin and crispy pizza crust. I know the feeling about missing that "food group" ;-) Also you can try the mixed bread dough for a deep dish pizza. I have been doing that for some time now. it is super sticky!!! after the dough is ready I use cornmeal to help me handle it, otherwise it is all over you! I watch a show of food tv and the big hint with deep dish was to put the cheese in the bottom of the partially cooked crust then cover it with the filling and then the sauce. much like a Uno style pizza. I forget the make of the bread dough but I use half of the package and am able to make 2 nice P Pies!!! they do take a lot of baking time like any good chicago style deep dish does. For pasta, lest we all forget it came from China and there are some very good rice noodles. yeah they don't taste the same but they really are easy to work with. the instructions i found once were ... boil water add pasta and let it set off heat for 5 min and it is ready. now honestly i have done this or something like it time wise and it is much easier then the wheat in that way. one last idea. i use corn tortillas for my peanut and butter, get them from a mexican grocer for the best price. i buy in bulk of at least 3 doz at a time. warm the tortillas in a non stick pan for just a min or so until it is soft and then just use 1 T spn of each peanut and a sugar free jelly. good luck! On Sat, 29 Sep 2007 20:49:54 GMT, "B--" <rollandbet(a)thotmail(dot).com> wrote: >"Rusty" <larustymd(a)yahoo.com> wrote in message >news:qoednS4-u87eP2PbnZ2dnUVZ_jidnZ2d(a)comcast.com... >> Hi - My 7 year old granddaughter was recently diagnosed with Celiac >> Disease. She was diagnosed with Type 1 Diabetes in March. It is >> difficult for her to be on a gluten free diet since she is a picky >> eater and only wants to eat pizza, mac & cheese, etc. Can you give >> me help with meal planning? I am reading many cookbooks including >> Bette Hagman's books, Carol Fenster's books among others. Her Aunt >> and I have been buying gluten free flours and putting together flour >> blends to bake goodies for her. Her Mother has been overwhelmed >> with these diagnoses and because of work hours does not have the >> time to do much meal planning. They live in Oregon, we are in >> Maryland and I plan to fly out to help them. Thanks for any help you >> can give to me. Rusty in MD > >Hate to say it but the brutal answer is your granddaughter is going to >have to learn a new way of eating that is less carb heavy. We all had >to do that after diagnosis. The up side to that is eventually getting >a healthier life even aside from the gluten going away; as a >trying-to-be-reformed junk eater I know how hard the fast food and >carb heavy is on your system. > >But ... as you can't just say "kid, your eating differently now" a few >suggestions that may help your immediate situation. > >There are a lot of good gluten-free pastas out there, you'd have to >check for local supplies but many are available by mail-order, check >out the web page >http://www.celiac.com/catalog/index.php?cPath=29&osCsid=8659e1866646d0a16ff882a074a8b25d. >If there is a local support group they should have suggestions of >suppliers, and you could probably check that out via Google or your >favourite search engine. > >My personal experience is that you don't want any pasta with too much >corn (maize) in it, they simply fall apart and taste bad, I will not >eat them. I have found 100% rice pastas come closest to wheat pastas >in flavour and texture. My favourite is Tinkyada. Some of the mixed >ingredient ones aren't bad either. I haven't had it myself but I know >that the Pastariso Elephant Rice Gluten-Free Macaroni & Cheese (White) >sells in large quantities from our local gluten-free shop, >Kinnikinnick's (http://www.kinnikinnick.com/) and I've been told it is >very popular with children. I make pizza from a Kinnikinnick's crust, >the store is in my town so it's my easiest option. This crust is a >thick-crust version. I know there are several mixes and pre-mades from >other sources as well. > >And, although others may debate this, she will never again eat >"ordinary" bread. I have a relative who has been trying to find a good >bread recipe for 35 years, and to date has found nothing that does not >resemble a quick bread. That being said, some are better than others. >I just went to a local restaurant that has started making their own >gluten-free bread, and it is darn tasty. You do need to have a >bread-maker with a gluten-free setting to make it, but they do exist >(for example - >http://www.bread-maker.net/index.asp?PageAction=VIEWPROD&ProdID=1676). >The recipe is: > >The Creperie Gluten-free Bread > >1 cup (160g) buckwheat flour >1 cup (155g) brown rice flour >1/2 cup (64g) low fat soy flour >1 tsp (4g) gelatin >2 tsp (7g) Xantan Gum >1/4 cup (34g) tapioca starch >1/4 cup (34g) white rice flour >1/4 cup (40g) corn starch > >2 cups (500ml) water >2 tsp (14g) salt >2-3 tsp honey >2 eggs > >1/4 cup (38g) sesame seeds >1/4 cup (42g) flax seeds >1/4 cup (34g) sunflower seeds >1/4 cup (34g) pumpkin seeds >1/4 cup (40g) canola seeds > >3 tsp (12g) dry yeast > >Mix all the dry ingredients without the yeast and the seeds carefully >together. >Put the water, eggs, salt and honey in the bread maker. >Put the dry flour mix on top of the liquid. >Now put the pre-mixed seeds and the yeast on top. > >Bake in program for gluten-free on dark and 2 pounds. >
From: Christopher Jahn on 29 Sep 2007 23:20 pisanochas(a)webtv.net (Charles Pisano) wrote in news:642-46FF126F-543(a)storefull-3275.bay.webtv.net: > I make my own pizza dough with spelt flour, yeast, salt and > olive oil... Spelt does contain gluten; some of us react strongly to it. Be careful passing out recipes! -- }:-) Christopher Jahn {:-( http://soflatheatre.blogspot.com/
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