Ready made bread?
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From: Karen on 8 Aug 2005 22:27 If you decide to try Whole Foods, I'd call ahead and make sure they're carrying their GF Bakery line. When they came to speak to our local Celiac group, they said it wasn't available everywhere yet. It's a shame on the situation at Kaili's. I only have to watch for gluten but when I visited a bit over a year ago, it was so good. I tried to mail order but she had just lost her in-house baker. I was on vacation when I visited, so I didn't mind the wait. Would your daughter care for one of the sweet tasting salad dressings to dip her wraps in? I've seen several that are GF (raspberry & poppy seed to name two), maybe a sweet BBQ sauce dip? It's just a thought, but I _can_ see how you would keep bumping into walls with the restrictions. Peanut butter and apple butter mixed make a great tasting spread or dip with rice cakes. Peanut butter and apples can be a good meal, too. (but it's not a sandwich) One brand I've purchase that contains no egg, soy, dairy or gluten is Namaste. The standard instructions say to use eggs, but they have alternate instructions for egg replacer. https://www.namastefoods.com/shopping/storefront/cgi-bin/news.cgi?Category=Home Can't vouch for how they turn out using egg replacer instead of egg, since I can have egg. But their mix makes a good chocolate cake. Also, I've had pizza without cheese and it wasn't bad, but I can see how it would be a problem for lunch without cheese to glue the ingredients together. For a dinner, the pesto, chicken and tomato on the crust were really good. Good luck! It does sound like a challenge. Karen
From: Tom on 8 Aug 2005 23:43 My favorite - sunflower flax rice bread by Kinnikinnick Foods - http://kinnikinnick.com/ "Julie Bove" <julienospambove(a)verizon.net> wrote in message news:AeDJe.5727$vD.2079(a)trnddc05... > Okay, I've been trying to make bread and this last loaf that I made > tonight > was by far the worst! I didn't use the bread machine. It was a mix > called > Noah's. I had to use soda water in it. Made more like a batter than a > dough. It rose up nicely in the center, but not the edges. It got very > brown to the point where it would have burned had I left it in the oven > any > longer. When I tapped it, it sounded hollow. But when I took it out and > cooled it, it fell. Now the top is all floury and the inside is really > doughy and moist, like spoon bread. Doesn't taste good either. *sigh* > > I've tried a variety of mixes, the best one so far being a faux rye. I > can't find that locally though and have to mail order it. I've learned > that > I have to use the rapid setting on the bread machine. But even then, it > seems that the bread is not rising up as much as it should and there is > always some little part of the bread that is not fully baked. > > Recipes are frustrating me. I've bought that book by Bette (forgot her > last > name). Most of the recipes require me to first make a mix of assorted > flours, then use part of that and add other stuff. I feel frustrated > because I keep buying more and more odd ingredients. I'm running out of > places to store this stuff and I feel like I'm wasting my time and money > on > bread that isn't coming out well. So far the best thing I've come up with > are some bagels. They don't taste like real bagels and don't rise up a > lot, > but my daughter likes them. > > I think part of the problem is that I can't use any dairy, soy or eggs in > addition to no wheat or gluten. Daughter is allergic to these things and > I > think sometimes the substitutions aren't working. I've had the best > results > replacing the eggs with flax meal, but because this is a laxative, this is > causing other problems! > > Does anyone know of a good tasting, good keeping baked bread that has no > gluten, eggs, dairy or soy? I've tried the Ener-G. It seems okay for the > first 3 days for toast, but after that it just crumbles. And it's no good > for sandwiches unless I make one right after I open the new package and > she > eats it right away. She really wants to be able to take sandwiches in her > lunch next year for school. I've tried doing rollups with corn tortillas, > but she'll only eat those every so often. I've seen some loaves of bread > in > the freezer at a local health food store but at $5.00 and up a loaf, I > hesitate to buy them unless I know they are good. > > Thanks! > > -- > See my webpage: > http://mysite.verizon.net/juliebove/index.htm > >
From: Tom on 8 Aug 2005 23:43 My favorite - sunflower flax rice bread by Kinnikinnick Foods - http://kinnikinnick.com/ "Julie Bove" <julienospambove(a)verizon.net> wrote in message news:AeDJe.5727$vD.2079(a)trnddc05... > Okay, I've been trying to make bread and this last loaf that I made > tonight > was by far the worst! I didn't use the bread machine. It was a mix > called > Noah's. I had to use soda water in it. Made more like a batter than a > dough. It rose up nicely in the center, but not the edges. It got very > brown to the point where it would have burned had I left it in the oven > any > longer. When I tapped it, it sounded hollow. But when I took it out and > cooled it, it fell. Now the top is all floury and the inside is really > doughy and moist, like spoon bread. Doesn't taste good either. *sigh* > > I've tried a variety of mixes, the best one so far being a faux rye. I > can't find that locally though and have to mail order it. I've learned > that > I have to use the rapid setting on the bread machine. But even then, it > seems that the bread is not rising up as much as it should and there is > always some little part of the bread that is not fully baked. > > Recipes are frustrating me. I've bought that book by Bette (forgot her > last > name). Most of the recipes require me to first make a mix of assorted > flours, then use part of that and add other stuff. I feel frustrated > because I keep buying more and more odd ingredients. I'm running out of > places to store this stuff and I feel like I'm wasting my time and money > on > bread that isn't coming out well. So far the best thing I've come up with > are some bagels. They don't taste like real bagels and don't rise up a > lot, > but my daughter likes them. > > I think part of the problem is that I can't use any dairy, soy or eggs in > addition to no wheat or gluten. Daughter is allergic to these things and > I > think sometimes the substitutions aren't working. I've had the best > results > replacing the eggs with flax meal, but because this is a laxative, this is > causing other problems! > > Does anyone know of a good tasting, good keeping baked bread that has no > gluten, eggs, dairy or soy? I've tried the Ener-G. It seems okay for the > first 3 days for toast, but after that it just crumbles. And it's no good > for sandwiches unless I make one right after I open the new package and > she > eats it right away. She really wants to be able to take sandwiches in her > lunch next year for school. I've tried doing rollups with corn tortillas, > but she'll only eat those every so often. I've seen some loaves of bread > in > the freezer at a local health food store but at $5.00 and up a loaf, I > hesitate to buy them unless I know they are good. > > Thanks! > > -- > See my webpage: > http://mysite.verizon.net/juliebove/index.htm > >
From: Julie Bove on 9 Aug 2005 04:04 "Karen" <kk5151(a)hotmail.com> wrote in message news:11fg208r7cpkr61(a)corp.supernews.com... > > this discussion on GF school lunches may be helpful... > http://www.glutenfreeforum.com/lofiversion/index.php/t5438.html > > Also, if the kid likes Lunchables, GF crackers (like Nut Thins) and > lunchmeat and cheese might meet the need. I should clarify. She doesn't have celiac. But she does have 7 different food allergies. Can't have wheat, gluten, soy, dairy, eggs, peanuts or bananas. So the nut thins are probably out of the question and the cheese too. But I will check out that website. Thanks! -- See my webpage: http://mysite.verizon.net/juliebove/index.htm
From: Julie Bove on 9 Aug 2005 04:17
"Karen" <kk5151(a)hotmail.com> wrote in message news:11fg5797igr535f(a)corp.supernews.com... > If you decide to try Whole Foods, I'd call ahead and make sure they're > carrying their GF Bakery line. When they came to speak to our local Celiac > group, they said it wasn't available everywhere yet. > > It's a shame on the situation at Kaili's. I only have to watch for gluten > but when I visited a bit over a year ago, it was so good. I tried to mail > order but she had just lost her in-house baker. I was on vacation when I > visited, so I didn't mind the wait. > > Would your daughter care for one of the sweet tasting salad dressings to dip > her wraps in? I've seen several that are GF (raspberry & poppy seed to name > two), maybe a sweet BBQ sauce dip? It's just a thought, but I _can_ see > how you would keep bumping into walls with the restrictions. Peanut butter > and apple butter mixed make a great tasting spread or dip with rice cakes. > Peanut butter and apples can be a good meal, too. (but it's not a sandwich) I haven't found any dips that she likes other than the ranch. She will eat Annie's French dressing on salad, but she will eat only a couple of bites and then only when pushed to do so. Haven't seen any BBQ dip that she can eat. Can't remember what it has in it that she is allergic to, but something. Did find one that she could technically eat, but it got very bad ratings in the taste department. Since she has a peanut allergy, the peanut butter is out of the question. She did used to like peanut butter on apples. She doesn't particularly care for cashew butter, but will eat it occasionally on a sandwich. The problem with it is that it doesn't have much protein in it. > > One brand I've purchase that contains no egg, soy, dairy or gluten is > Namaste. The standard instructions say to use eggs, but they have alternate > instructions for egg replacer. > https://www.namastefoods.com/shopping/storefront/cgi-bin/news.cgi?Category=Home > Can't vouch for how they turn out using egg replacer instead of egg, since I > can have egg. But their mix makes a good chocolate cake. I've seen those mixes. She doesn't normally eat cake and since I have found a recipe that she likes, that's not really a concern. > > Also, I've had pizza without cheese and it wasn't bad, but I can see how it > would be a problem for lunch without cheese to glue the ingredients > together. For a dinner, the pesto, chicken and tomato on the crust were > really good. I tried one pizza that had a ground beef topping on it. She ate it but didn't really care for it too much. The crust was really hard and chewy and it didn't have much flavor at all. Plus the topping simply didn't stick to the crust. She wasn't much of a pizza lover anyway, usually peeling the cheese off and eating only the crust. > > Good luck! It does sound like a challenge. Yeah. I'm hoping she might one day outgrow at least a few of her allergies. Or expand the types of foods she will eat. She has always been a picky eater. I did get her tonight to try an Amazake almond shake. She claims to despise almonds and will not touch any food that she thinks has almonds in it. Little did she know, that chocolate shake she has been drinking is made with almonds. I merely handed her the plain almond one today and told her to try the new flavor. I didn't tell her about the almonds until she had consumed about half of it. -- See my webpage: http://mysite.verizon.net/juliebove/index.htm |