http://www.elanaspantry.com/forums/ Gluten Free Forums for Elana's Pantry en Mon, 13 Feb 2012 06:18:40 +0000 http://www.elanaspantry.com/forums/topic/annies-natural-ketchup-not-gf#post-2908 Thu, 23 Jun 2011 20:29:46 +0000 MichelleElizabeth 2908@http://www.elanaspantry.com/forums/ <p>I can't remember what brand it was... but i was in an all natural/health food/grocery store and looked at a packet of pasta that said "gluten free". I looked on the back to see what grain it was made of. Second ingredient was semolina. :S </p> http://www.elanaspantry.com/forums/topic/gluten-free-with-several-food-allergies-what-to-eat#post-2276 Wed, 24 Nov 2010 13:36:28 +0000 sandyaustin 2276@http://www.elanaspantry.com/forums/ <p>In response to tcorbett, I can relate. I had an IGg test done thinking I could ADD foods to my highly refined diet in order to broaden what I'd been eating for years. Instead the test scored one of the highest scores my doc had seen (&gt;1987). Report said "overconsumption of almonds, pecans, spinach, brocolli etc." I'd prided myself of concentration of these foods. I was already dairy and soy free. Twenty-five years of what I thought was a wonderful diet to counter health problems 30 yrs ago. Instead I now have a celiac diagnois and am attempting to deal with a raw food diet. I like Elana's site and am thrilled to go to almond flour (despite test results) just so I can get some hot food once in awhile. My conclusion (now at age 69)...everything in moderation, including moderation! </p> http://www.elanaspantry.com/forums/topic/pizza-dough-recipe#post-2204 Wed, 03 Nov 2010 21:57:47 +0000 theeclecticwoman 2204@http://www.elanaspantry.com/forums/ <p>Thanks for these great recommendations for pizza dough. I can't wait to try them. </p> <p>Blessings,</p> <p>Mel </p> http://www.elanaspantry.com/forums/topic/pizza-dough-recipe#post-2199 Wed, 03 Nov 2010 19:29:33 +0000 AndreAnna 2199@http://www.elanaspantry.com/forums/ <p>I have a favorite of mine - a grain-free, gluten-free pizza crust that uses almond flour. My whole family loves it! There is a bit of dairy, Sunny, but you can sub it out easily!</p> <p><a href="http://www.lifeasaplate.com/2010/08/30/grain-gluten-free-primal-pizza-crust/" rel="nofollow">http://www.lifeasaplate.com/2010/08/30/grain-gluten-free-primal-pizza-crust/</a> </p> http://www.elanaspantry.com/forums/topic/pizza-dough-recipe#post-2196 Wed, 03 Nov 2010 18:42:02 +0000 Jerzeegal 2196@http://www.elanaspantry.com/forums/ <p>Herbed coconut flour pizza crust</p> <p>Servings: 1 small pizza<br /> Preparation Time: 20 minutes<br /> 3 eggs<br /> 1 clove garlic, crushed or minced<br /> 1 cup whole milk or coconut milk<br /> 1/2 cup coconut flour, sifted<br /> 1/2 teaspoon baking powder<br /> 1/2 teaspoon salt<br /> 1 teaspoon dried oregano<br /> 1 teaspoon dried basil<br /> Preheat oven to 375 degrees.<br /> Beat eggs in a medium sized bowl. Mix in milk and garlic.<br /> Add remaining ingredients and beat into the milk mixture. The dough will be thinner in consistency then regular dough (more like a batter). Add just a bit more coconut flour if needed. The dough needs to be spreadable and thin but not extremely liquid-y like pancake batter.<br /> Spread thinly and evenly on a pizza pan or cookie sheet lined with greased parchment paper (parchment paper is a must require!! This sticks terribly!).<br /> Bake for 12-20 minutes in preheated oven. Crust is done when fully cooked through and bottom edges begin to brown.<br /> Remove crust from oven and turn over. Carefully peel parchment paper from the bottom of the crust and place crust back on parchment paper with the bottom side up.<br /> Top your pizza with sauce and whatever else you would like. Bake for another 5-10 minutes, depending on the toppings </p> http://www.elanaspantry.com/forums/topic/pizza-dough-recipe#post-2191 Tue, 02 Nov 2010 19:13:03 +0000 sunny 2191@http://www.elanaspantry.com/forums/ <p>I'm looking for a gluten free pizza dough recipe that does NOT use any rice, soy or dairy (my son is allergic to all three). All the GF pizza dough I've found tends to use either rice flour or soy flour as the go-to alternative. What about quinoa? Other alternative grains? Please help!</p> <p>Thanks!! </p> http://www.elanaspantry.com/forums/topic/wheat-free-flour-mix-for-yeast-risen-bread#post-1576 Tue, 11 May 2010 09:06:52 +0000 jilljohnson 1576@http://www.elanaspantry.com/forums/ <p>Hi there,<br /> Any chance you could post a recipe for bread using this mix? It sounds great, I am not going to stop trying until I find a recipe that works!<br /> Thanks much!<br /> Jill </p> http://www.elanaspantry.com/forums/topic/banana-coconut-chocolate-chip-muffins#post-1551 Tue, 04 May 2010 20:59:08 +0000 amanda-k 1551@http://www.elanaspantry.com/forums/ <p>I adapted Elana's banana blueberry muffin recipe with stuff I had around the pantry. Thought I'd share!</p> <p>BANANA COCONUT CHOCOLATE CHIP MUFFINS<br /> (Gluten-free, dairy-free, naturally sweetened)</p> <p>3 cups blanched almond flour<br /> 1/4 tsp salt<br /> 1 1/2 tsp baking soda<br /> 1/2 tbs cinnamon<br /> 1 packet stevia<br /> 2 cups overly ripe, mashed bananas<br /> 3 eggs<br /> 2 tbs grapeseed oil<br /> 1/2 cup flaked coconut<br /> 1/2 cup very dark chocolate chips </p> <p>Preheat the oven to 350 and prepare 12 muffin cups. Combine the first four dry ingredients in a large bowl. In another bowl, combine the bananas, eggs, and grapeseed oil thoroughly. Add the wet ingredients into the almond flour mixture and mix until completely combined. Then, mix in the coconut and chocolate chips. Divide the batter into the muffin cups (I used an ice cream scoop.) Bake for 25-30 minutes, or until the tops are puffy and golden brown. Let cool in the pan for a little while before you take them out. </p> http://www.elanaspantry.com/forums/topic/gluten-free-with-several-food-allergies-what-to-eat-1#post-903 Thu, 14 Jan 2010 10:50:00 +0000 lisastafford 903@http://www.elanaspantry.com/forums/ <p>You might check into the SCD, Specific Carbohydrate Diet. you might also look for a practitioner with an Asyra machine. The drops it produces are specific to your body and allergies, and they can desensitize your body to the allergens.</p> <p>Our family has similar problems. We are using our drops daily, and are transitioning to the SCD. </p> http://www.elanaspantry.com/forums/topic/gluten-free-with-several-food-allergies-what-to-eat-1#post-853 Sat, 09 Jan 2010 07:33:51 +0000 lisastafford 853@http://www.elanaspantry.com/forums/ <p>We are mostly eating fruit, vegetables and meat, fish and chicken. We can all tolerate Almonds, and I have started to do a little baking with almond meal. </p> http://www.elanaspantry.com/forums/topic/gluten-free-with-several-food-allergies-what-to-eat-1#post-852 Sat, 09 Jan 2010 07:32:12 +0000 lisastafford 852@http://www.elanaspantry.com/forums/ <p>Dear tcorbett,</p> <p>My family has all been tested with an Asyra machine and we have lots of allergies, too. Thankfully, no diarrhea. The Asyra machine activated custom drops for each of us that we take sublingually each day. They are desensitizing each of us from what we are allergic to. We will go back after 30 days to test, and the practitioner told me that our lists will get smaller each time. The drops change the way that our bodies respond and we will no longer be allergic. Your DO might want to check into this machine. It is small and easy to use.</p> <p>We have been trying to take out gluten and dozens of other foods since learning of our allergies/sensitivities. It is really challenging. We all have different lists!! I understand what you are going through.</p> <p>Best regards,</p> <p>Lisa </p> http://www.elanaspantry.com/forums/topic/gluten-free-with-several-food-allergies-what-to-eat-1#post-770 Fri, 25 Dec 2009 00:19:00 +0000 MrsBear 770@http://www.elanaspantry.com/forums/ <p>If you can use some grains check into using sorghum, teff, millet, quinoa. Quinoa makes a decent pilaff, and is versatile. Rinsing it well minimizes any bitter flavor. The first time I made Quinoa as a side dish, I cooked it in the juice from a can of black olives. I still like it that way. Quinoa is a balanced protein grain. Do some research it is interesting.<br /> Arrow root, tapioca and sweet rice flour make good thickeners. Sweet rice flour is my favorite for gravies and sauces. Oh, but I see you have been adjusting to celiac since 2003 so you probably know about these.<br /> You might check into drsallyrockwell.com she has a rotation plan with recipes and help with candida. Her rotation plan is color coded by food families so on a "yellow day" you can eat/use anything in your pantry on the yellow shelf or marked with yellow. It helps take some of the thinking/planning time out of the equation. </p> <p>It is possible that given some healing time and experimenting, some of the above allergies will calm down and you will find what you must avoid always, what you can eat occasionally, and what you can rotate every 3-4 days. </p> http://www.elanaspantry.com/forums/topic/gluten-free-with-several-food-allergies-what-to-eat-1#post-754 Mon, 21 Dec 2009 14:29:18 +0000 Babalubakidz 754@http://www.elanaspantry.com/forums/ <p>They do offer rice pasta which I am sure you know about..<br /> a lot can be made with rice flour too..<br /> so that list is what you cannot eat?</p> <p>san </p> http://www.elanaspantry.com/forums/topic/gluten-free-with-several-food-allergies-what-to-eat#post-753 Mon, 21 Dec 2009 14:25:44 +0000 Babalubakidz 753@http://www.elanaspantry.com/forums/ <p>My son is gf/cf and he is not missing anything from before because you can literally make anything you need to..<br /> I even made him ghnocci's which were gf/cf and turkey with stuffing, gravy, abd so forth..<br /> if theirs a will, theirs a way..thanks to the internet and all the resources online and off!<br /> :)<br /> san </p> http://www.elanaspantry.com/forums/topic/gluten-free-with-several-food-allergies-what-to-eat#post-653 Sun, 29 Nov 2009 16:58:32 +0000 strume 653@http://www.elanaspantry.com/forums/ <p>Hi Theresa, I'm with you sister. Elana's Pantry has given me hope. I've had a really tough year and am finally regaining my health. In 2008, I ran a marathon (at 40) and was on top of the world. This year, I was so weak I could not walk to my mailbox. At my worst, I weighed 109 lbs--I am 5'8"--and was so malnourished, I stopped menstruating and started losing my hair. Nobody could figure out what was wrong. Food ran through me, practically undigested. I have had extensive blood work, endocrinology, MRIs of the brain, colonoscopy, etc. IThe good news is, I am not a celiac (yeah!). However, I am allergic to gluten, casein, corn, soy, peanut, and egg yolk. Those are the antibody mediated allergies that I've had blood testing done for. Even restricting my diet to exclude these allergens did not fully alleviate the problems I was experiencing--itching, rash, hives, brain fog, bleeding gums, vomiting, bloat, and diarrhea. I finally stumbled on the problem through careful internet research, food diaries, etc. I am histamine intolerant. I think this could pertain to you. Histamine intolerance is usually due to a lack of or reduction in the amount of diamine oxidase in the intestines. Diamine oxidase(DAO) is a digestive enzyme that breaks down histamine or it's precursor, histidine. Many foods are loaded with histamine. Histamine is the common "ingredient" in all of the foods you've listed as having trouble with. Check out this website; I found it helpful. <a href="http://www.urticaria.thunderworksinc.com/pages/lowhistamine.htm" rel="nofollow">http://www.urticaria.thunderworksinc.com/pages/lowhistamine.htm</a> Try cutting out histamine-rich and histamine-liberating foods from your diet for ten days and see if it helps. High histamine foods to avoid (including those that promote histamine liberation) are champagne, fish, tomatoes, eggplant, spinach, strawberries, bananas, processed meats such as sausage, deli ham, pepperoni, and salami, vacuum packed meats, spices (such as cayenne pepper, paprika, black pepper, cinammon, clove, nutmeg), vinegar, anything fermented or pickled--this includes sauerkraut, beer, tofu and aged cheeses, especially parmesan and the blues; red wine (although there is more histamine in either spinach or eggplant than a glass of red wine, except Chianti), onions, and garlic (the sulfur in them can cause other problems). Cut down on rice--there's a protein in it similar to gluten that bothers some people, including me. Sulfites, preservatives such as benzoates, BHA, etc, and artificial sweeteners such as aspartame in particular, can be problematic for people with histamine intolerance. For the moment, avoid fruit as well, especially citrus fruits. Stay away from all nightshades, including potatoes. Don't eat leftovers, as the histamine will continue to build--what you might have tolerated fresh will become a problem when it's left over. Cut out all pre-packaged food. I can eat egg whites, fresh chicken, fresh beef or bison, zucchini, yellow squash, green beans, green peas, broccoli, olive oil, salt, and agave nectar. Take 1-2g (time released) Vitamin C, Vitamin B-6, and SAMe 400mg 3X daily. With blogs like Elana's Pantry, you can come up with some surprisingly creative ideas for food to keep from getting bored. Try using fun plates and bowls and chopsticks! Most importantly, focus on what you can eat, not what you can't. The good news is, my hair is growing back, menstruation returned (that's good, right?), I'm lean but strong, and my skin looks the best it has ever looked. Christine, thanks for travel tip--I'm going to Germany in two weeks and am kind of sweating it. Hang in there! Liz </p> http://www.elanaspantry.com/forums/topic/gluten-free-with-several-food-allergies-what-to-eat#post-650 Sat, 28 Nov 2009 01:15:53 +0000 Free-eatnlovn-it 650@http://www.elanaspantry.com/forums/ <p>Hi Theresa! There is hope! Just as you have found on this site, I have been amazed by the wealth of support, advice and assistance online. Also, I am not sure if you have a store near you like New Seasons (<a href="http://www.newseasonsmarket.com/" rel="nofollow">http://www.newseasonsmarket.com/</a>) but I was able to take my list of things to avoid to their on-staff Dietitians and for FREE they helped me piece together meal ideas! They recommended everything from basic ingredients (flours, pastas, oils) to complete menus and recipes! Be careful if you are allergic to some legumes (beans) that you also watch out for soy, nut and pea products as they are in the same family. </p> <p>Actually between the things my brother and I have to avoid, it covers just about all that you are restricted from. Out of curiosity, do you find that simple processed foods are sometimes the easiest on your GI? Until I visited my Naturopath &#38; Acupuncturist (<a href="http://drsamantha.com/" rel="nofollow">http://drsamantha.com/</a>) I was in the same boat as you...constant runs and unable to stay "nourished" (definitely lacking in Vitamins/Minerals). I am not sure if you are open to trying alternative medicine, but it has been a huge blessing for me.</p> <p>Oh, by chance, have you had your pancreas tested? When my doc found my GI system was ravaged, she immediately tested my pancreas and found that it was not producing ANY enzymes...further adding to the complication of digesting anything I ate. Actually, she said that my system was basically passing everything through without absorbing any of the nutrients…as if I were only eating junk; in turn putting my body into "starvation mode" and packing on the pounds. THEN she introduced me to the wonderful world of "digestive enzymes" and I don't know now how long I have been coping without a functioning pancreas. Now my vitamin and mineral absorption is up and my immune system is doing better than it has in years. </p> <p>Just as Elissa said...you are not alone and there is HOPE! I have been eating "FREE" for three years now and I am more energetic, my tummy has calmed down, the excess weight has melted off, and I am able to eat out with my friends &#38; family! An invaluable tip that another “free-eater” shared with me is that she carries a card with her that asks the chef kindly for a recommendation for food options based on her dietary restrictions (making sure to state that these restrictions are allergies &#38; not just dislikes). I have now used this trick not only in fancy restaurants, casual pubs, and bakeries, but also while traveling in Amsterdam, London and Paris! I thought for sure I was condemned to only eating rice cakes on our entire trip…but not so! To my delight I had OPTIONS, and a few of the chefs seemed to enjoy the added challenge! </p> <p>I will scour my recipes and let you know what I find that may work for you.<br /> Cheers! Christine :) </p> http://www.elanaspantry.com/forums/topic/gluten-free-with-several-food-allergies-what-to-eat#post-616 Mon, 16 Nov 2009 00:15:12 +0000 Elissa 616@http://www.elanaspantry.com/forums/ <p>Can you have red peppers? If so, try boiling rice til it's just chewy, then draining and frying it in olive oil, chilli, mushrooms, peas, finely diced zucchini (courgettes I think you call them?).. goodness I usually add garlic broccoli and onion..<br /> try experimenting to make a fried rice (dice very small)that is tasty, mushrooms and chilli should do it, you could add some herbs to the mix.. then cut a red pepper (I think that's right, we call them capsicums here) in half, scrape out the seeds and stuff with the rice. Bake or grill for ten minutes or so and it makes a nice entree. Doing the same with quinoa is nice too, nice texture and flavour.<br /> I think I have some recipes lying around that would suit your dietary needs, I'll have a look. I have several weird allergies too.. tomatoes are the worst for me, no more pizza (I'm kidding myself.. that died long ago), spaghetti, lasagne, mexican, moroccan and indian are mostly out of the question now too.. one seemingly innocent food..<br /> anyway, I'm allergic to sugar (including fruit sugar), dairy, yeast, soy, peanuts, gluten, wheat, (oats I have to double check but I don't get happy reactions to it), peas, mushrooms, chickpeas, tobacco, MSG, flavour enhancers (#621,635,627etc), corn.. there's more but I even forget so I'll leave it at that.. point is you're not alone in your frustration - and eating can seem rather monotonous with such restricitons. I'll try to find those recipes, there were some great ones!<br /> Elissa </p> http://www.elanaspantry.com/forums/topic/gluten-free-with-several-food-allergies-what-to-eat#post-598 Wed, 11 Nov 2009 12:51:09 +0000 selkie 598@http://www.elanaspantry.com/forums/ <p>It's interesting- a lot of these veggies seem in the same 'family'- like the cruciferous ones...cauliflower, broccoli, brussel sprouts, cabbage, for example. Did your DO say the levels of response you had to the different foods..ie, that you are very allergic or slightly? Did he want you off these foods forever, or just for a period of time like 6 months to a year then add em back in gradually to see if you react? </p> <p>This sounds tough, lots of things to avoid. Did he think a lot of these food reactions are secondary to having Celiac? (ie that your GI tract has damage from the Celiac, so .. because of that you're reacting to tons of other foods). In that case.. it might be possible that once you heal, you can add in more foods- did he say that? It's common for instance for Celiacs to be lactose or casein intolerant ...then after six months or a year (or more) gluten free, they can tolerate some dairy, or are just fine with dairy. Anyway it's a thougth for the future...!!! Good luck. </p> http://www.elanaspantry.com/forums/topic/gluten-free-with-several-food-allergies-what-to-eat-1#post-557 Fri, 23 Oct 2009 07:50:37 +0000 tcorbett 557@http://www.elanaspantry.com/forums/ <p>Hi, First, I love this site! It's great. I have celiac disease, I was diagnosed in 2003 - had the runs for over a year before and still have them. In feb this year I went to a DO - he ran food allergy tests - I was shocked at the results, all my favorite foods for the most part! Here is my list: avocado, green beans, kidney beans, pinto beans, yellow wax beans, beet, broccoli, brussel sprouts, cabbage, cantaloupe, cauliflower, EGG, eggplant, garlic, lettuce, onion (I have added this and done well), oat, green pepper, pineapple, white potato, radish, rape seed/canola, spinach, tomato, brewers yeast (indicates candida). Before all this - I ate lots of mexican or italian foods - I love spicy. I know it's not the end of the world, but somedays I feel like I just want to eat whatever I want that is GF! I do have a good side to all this, I lost weight that I struggled for years to lose! If anyone has any suggestions that would be great. I do eat a lot of rice. For the past month I have been trying the Low Oxalate Diet that my DO suggested. It's helping a little, but very limited too. Thanks just for "listening". Theresa sorry for the double post, I put it in the wrong section - I'm new - so sorry! </p> http://www.elanaspantry.com/forums/topic/gluten-free-with-several-food-allergies-what-to-eat#post-556 Fri, 23 Oct 2009 07:46:48 +0000 tcorbett 556@http://www.elanaspantry.com/forums/ <p>Hi, First, I love this site! It's great. I have celiac disease, I was diagnosed in 2003 - had the runs for over a year before and still have them. In feb this year I went to a DO - he ran food allergy tests - I was shocked at the results, all my favorite foods for the most part! Here is my list: avocado, green beans, kidney beans, pinto beans, yellow wax beans, beet, broccoli, brussel sprouts, cabbage, cantaloupe, cauliflower, EGG, eggplant, garlic, lettuce, onion (I have added this and done well), oat, green pepper, pineapple, white potato, radish, rape seed/canola, spinach, tomato, brewers yeast (indicates candida). Before all this - I ate lots of mexican or italian foods - I love spicy. I know it's not the end of the world, but somedays I feel like I just want to eat whatever I want that is GF! I do have a good side to all this, I lost weight that I struggled for years to lose! If anyone has any suggestions that would be great. I do eat a lot of rice. For the past month I have been trying the Low Oxalate Diet that my DO suggested. It's helping a little, but very limited too. Thanks just for "listening". Theresa </p> http://www.elanaspantry.com/forums/topic/pizza-dough-recipe#post-528 Sun, 11 Oct 2009 17:53:25 +0000 alissaaron 528@http://www.elanaspantry.com/forums/ <p>i used a modified version of this recipe recently, and got amazing results!!!</p> <p><a href="http://planetgreen.discovery.com//food-health/emerils-gluten-free-pizza.html" rel="nofollow">http://planetgreen.discovery.com//food-health/emerils-gluten-free-pizza.html</a></p> <p>the substitutions i made were as follows, and in keeping with my own dietary restrictions/what i had on hand:</p> <p>honey instead of sugar<br /> used only brown rice flour instead of white rice flour<br /> potato starch instead of soy flour<br /> soy milk powder instead of powdered milk</p> <p>i also added dried rosemary to the dough because that is typically how i prefer my pizza. i have been searching for a decent pizza dough recipe for ages now, and this one FINALLY lived up to my expectations!! good luck! </p> http://www.elanaspantry.com/forums/topic/pizza-dough-recipe#post-527 Sun, 11 Oct 2009 00:55:43 +0000 Enid 527@http://www.elanaspantry.com/forums/ <p><a href="http://www.bookofyum.com/blog/spring-mediterranean-gluten-free-potluck-allergy-free-pizza-recipe-1852.html" rel="nofollow">http://www.bookofyum.com/blog/spring-mediterranean-gluten-free-potluck-allergy-free-pizza-recipe-1852.html</a></p> <p>You and your family will love you for making this. My 28 year old son was so happy to have pizza that was so good. He told me it tastes better than the pizza of the past before our family went gluten free. I make the crust and add what I want or have on top. All of the ones on this site look so good. I get this tomato pesto stuff in a jar from the grocery store and put it on thinly like it were pizza sauce, then add cooked artichokes. WOW. </p> <p>Happy eating,<br /> Enid </p> http://www.elanaspantry.com/forums/topic/wheat-free-yeast-risen-bread-recipe#post-460 Sat, 29 Aug 2009 07:24:05 +0000 McJohn 460@http://www.elanaspantry.com/forums/ <p>Jennifer Cinquepalmi just published a new gluten-free baking book. Her daughter is intolerant of wheat, and Jennifer found herself intolerant of all the starch in traditional wheat-free flour mixes. She found that it wasn't just a matter of revamping the ingredients, but the process as well, and her method of letting the bread rise absolutely does it. This is an adapted version of her recipe. My baking target person had some toast with her breakfast this morning (she's really missed toast) and is now humming like a happy little caterpillar.</p> <p>* * *</p> <p>Jennifer Cinquepalmi's Gluten-Free Homestyle Bread (Mutant Version)</p> <p>Ingredients<br /> Pam or other cooking spray (for greasing the baking dishes)<br /> 6 cups Gluten-Free Flour Mix, complete<br /> or<br /> 4-1/2 cups Gluten-Free flour (Almond/Sorghum/Brown Rice blend, say)<br /> 1/2 cup Tapioca or potato flour/starch<br /> 1 cup Powdered milk<br /> 2 tsp Xanthan gum</p> <p>2 tsp Salt<br /> 4-1/2 tsp<br /> (1-1/3 Tbsp) Dry yeast granules<br /> Two 1/4 oz pkts Unflavored gelatin<br /> 6 Tbsp Applesauce (preferable) or Canola oil<br /> 2-1/2 cups Water, evenly divided into two glass measuring cups<br /> 4 Eggs<br /> 2 tsp Vinegar<br /> 2 Tbsp Honey</p> <p>Directions</p> <p>• Preheat oven to 200 degrees F.<br /> • Spray two standard-size loaf pans with cooking spray.<br /> • In glass measuring cups, nuke water to about 110 degrees F. Pour half the water into a shallow bowl and use it to soften the gelatin. With the other half, stir in the honey and proof the yeast.<br /> • (Optional, but recommended in non-tropical climates.) Put hot water in the bowl of the mixer to heat it up some.<br /> • In separate mixing bowl, combine flour mix and salt. Combine well; sifting the ingredients together a couple of times couldn't hurt.<br /> • Transfer dry ingredients to warmed bowl of mixer. Add oil, eggs, vinegar, and water/honey/yeast mixture. Mix on High for three minutes, scraping down sides of bowl.<br /> • Spoon mixture into pans, heaping it toward the middle. This is because the loaf will tend to fall in the center, and if it does, you want the bread to be flat across the top.<br /> • Turn oven off and place pans inside. Let rise 40 minutes, or until bread reaches top of pan.<br /> • Without removing pans from oven, turn oven to 375 degrees F (for metal pans) or 325 degrees F (for glass pans) and bake about 40 minutes, or until loaves sound hollow when tapped.</p> <p>Original recipe: Jennifer Cinquepalmi, The Complete Book of Gluten-Free Cooking, Aidant Books </p> http://www.elanaspantry.com/forums/topic/wheat-free-flour-mix-for-yeast-risen-bread#post-458 Sat, 29 Aug 2009 07:12:13 +0000 McJohn 458@http://www.elanaspantry.com/forums/ <p>Finally managed to nail the wheat-free flour mix for yeast-risen bread. That only took since October 2002. The commercial mixes and recommended homemade mixes (starting with Betty Hagman) always had so much starch in them that I really didn't want to use them: what's the good of removing wheat and replacing it with powdered calories?</p> <p>We use the <a href="http://www.shareasale.com/r.cfm?b=215045&amp;u=412167&amp;m=25930&amp;urllink=&amp;afftrack=" title="buy gluten free blanched almond flour online" rel="nofollow">Honeyville Grain blanched almond flour</a>: it's become a pantry staple and I get better at baking with it every time I try something new.</p> <p>* * *</p> <p>All-Purpose Gluten-Free Flour Mix</p> <p>2 cups Almond flour<br /> 1 cup Sorghum flour<br /> 1 cup Brown rice flour<br /> 1/2 cup Tapioca or potato starch<br /> 1 cup Powdered milk<br /> 1 Tbsp Xanthan gum</p> <p>Sift, mix, mix, sift, mix, sift. Store in labeled plastic bags in refrigerator. Use in one-for-one proportions in recipes that call for regular flour. Probably a little macho for anything like angel-food cake.</p> <p>* * *</p> <p>Of course, this is the most appalling form of cheat: I'm just putting in powdered milk where a lot of the starch would go. To make it worse, I use gelatin in the bread itself--it helps the xanthan gum to make the canopy for the carbon dioxide from the yeast. If you're not vegan or sensitive to milk proteins, this might be a good mix for you. </p> http://www.elanaspantry.com/forums/topic/pizza-dough-recipe#post-431 Thu, 13 Aug 2009 11:54:38 +0000 Bee 431@http://www.elanaspantry.com/forums/ <p>Oh and if you want to see more of their recipes go here <a href="http://www.rusticcrust.com/index.html" rel="nofollow">http://www.rusticcrust.com/index.html</a> </p> http://www.elanaspantry.com/forums/topic/pizza-dough-recipe#post-430 Thu, 13 Aug 2009 11:49:44 +0000 Bee 430@http://www.elanaspantry.com/forums/ <p>Hey I saw your post! I like my pizza on rustic crust’s gluten free pizza crusts. Its easy and delicious. I switch up what kinds of pizza I make. This month my favorite pizza is this salmon pizza. (I actual found the recipe on rustic’s site but my husband thinks I invented this fabulous pizza)<br /> Spinach and Red Pepper Pizza<br /> 1 Napoli Herb Rustic Crust<br /> 1 cup your favorite tomato sauce<br /> 1 package baby spinach<br /> 1 garlic clove, finely minced<br /> 1 tbsp high-quality olive oil<br /> 1/4 cup roasted red peppers cut into strips<br /> 1 cup reduced fat mozzarella cheese<br /> Preheat oven to 450°.<br /> Heat the olive oil in a pan and sauté the spinach with the minced garlic and a spoonful or two of water, until wilted.<br /> Spoon the tomato sauce over the crust and add the other toppings, starting with the spinach and finishing with the cheese. Reduce heat to 425° and bake for 8-10 minutes.</p> <p>Hopefully this helps! </p> http://www.elanaspantry.com/forums/topic/pizza-dough-recipe#post-261 Tue, 05 May 2009 21:09:47 +0000 lcahse016 261@http://www.elanaspantry.com/forums/ <p>Does anybody have a good gluten-free recipe for pizza dough? </p> http://www.elanaspantry.com/forums/topic/annies-natural-ketchup-not-gf#post-101 Thu, 16 Oct 2008 03:02:52 +0000 benevolentkitchen 101@http://www.elanaspantry.com/forums/ <p>sounds as if Annie's, like most multi-use facilitates, (like most home kitchen remember), is doing everything to keep folks safe -- there are so few dedicated facilities, and when cleaning is done well, there really is no medical need for a dedicated facility. </p> http://www.elanaspantry.com/forums/topic/gf-in-mexico-city#post-62 Thu, 04 Sep 2008 16:41:51 +0000 leelee 62@http://www.elanaspantry.com/forums/ <p>Anyone know of GF restaurants in Mexico City? </p> http://www.elanaspantry.com/forums/topic/annies-natural-ketchup-not-gf#post-20 Thu, 17 Jul 2008 11:39:59 +0000 TERRILYNNE 20@http://www.elanaspantry.com/forums/ <p>I'VE BEEN FINALLY DIAGNOSED CELIAC FAIRLY RECENTLY AND THEREFORE OVERWHELMED WITH INFO, CONTRADICTIONS, ETC...<br /> IN COMPARING ANNIE'S WITH HEINZ (&#38; not yet understanding the term 'natural flavoring') I WROTE TO HEINZ AND WILL ATTEMPT TO FORWARD THEIR RESPONSE TO YOU. THEY GAVE ME THREE PAGES OF GLUTEN FREE PRODUCTS INCLUDING THEIR KETCHUP!!!! CHECK IT OUT: <a href="mailto:Heinzconsumeraffairs@us.hjheinz.com">Heinzconsumeraffairs@us.hjheinz.com</a> </p> http://www.elanaspantry.com/forums/topic/annies-natural-ketchup-not-gf#post-17 Thu, 10 Jul 2008 14:07:54 +0000 elana 17@http://www.elanaspantry.com/forums/ <p>This is the response I received from Annie's:</p> <blockquote><p> Thank you for taking the time to contact Annie's Naturals. Our manufacturing facilities meet with the highest standards of cleanliness, and we maintain all allergen cleaning, and Quality Control protocol on file. We recognize the needs of our customers who have allergies or sensitivities certain ingredients, which is why Annie's always fully discloses all ingredients on the ingredient statement and will answer any questions that will help consumers decide what products they can safely consume.</p> <p>At Annie's, we take every precaution to ensure that cross contamination of ingredients does not occur in our production facility. We run the products in a particular order to reduce the risk of cross contamination, take the equipment apart and thoroughly clean it in between runs of product, and do allergen testing on our products. However, we want you to know that some products are produced in a plant that processes foods containing wheat, dairy, soy, peanuts, tree nuts, fish, crustaceans/shellfish, and egg. This is why we voluntarily chose to update our packaging to include this allergen information.</p> <p>Thanks again for your inquiry. We hope that you will continue to enjoy Annie's Naturals products!</p> <p>Best regards,</p> <p><strong>Rani</strong><br /> Consumer Relations Associate<br /> Annie's, Inc.<br /> Home to Annie's Homegrown, Fantastic World Foods, Consorzio &#38; Annie's Naturals<br /> Visit us and buy our products online at <a href="http://www.anniesinc.com/">http://www.anniesinc.com</a></p> </blockquote> http://www.elanaspantry.com/forums/topic/annies-natural-ketchup-not-gf#post-15 Wed, 09 Jul 2008 11:22:24 +0000 elana 15@http://www.elanaspantry.com/forums/ <p>TLC,</p> <p>Thanks for the heads up! It does say "<em>Vegetarian, Vegan, Gluten-free, Soy-Free, Dairy-Free</em>" on Annie's Organic Ketchup product page: <a href="http://anniesnaturals.elsstore.com/view/product/?id=1384&#38;cid=1961">http://anniesnaturals.elsstore.com/view/product/?id=1384&#038;cid=1961</a></p> <p>I've contacted Annie's about this conflicting information on their website and will keep everyone posted.</p> <p>Elana </p> http://www.elanaspantry.com/forums/topic/annies-natural-ketchup-not-gf#post-14 Tue, 08 Jul 2008 21:56:42 +0000 TLC 14@http://www.elanaspantry.com/forums/ <p>I just saw this in your list of items you use, and visited their site to see the ingredients, and her site here <a href="http://www.anniesnaturals.com/organic_condiments" rel="nofollow">http://www.anniesnaturals.com/organic_condiments</a> says that it is "Made on shared equipment that also processes Peanuts, Milk, Egg, Soy, Fish and Wheat." Just wanted to let you know! </p>