OreGorman
Eastern United States
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It's getting harder these days to focus on our diets or what's left of them.. For the Gorman Family.. (wife and myself) we have found that over the years.. our love of bread or grains has taken it's toll on our digestive system.
yet camping.. we end up doing the same ole same ole.. bread and grain.. can't live without the chicken and dumplings.. But wait.. Something new on the market.. More and more companies are introducing gluten free breads and grains to help those who are allergic to gluten.
We've been using more rice types floor or rice mixes to create a substitute for the classic grain floor.. So far its been working well for us.. Our last test dwelt with rice floor, no eggs, very little to no salt and even reduced fat.. The little cup cakes turned out nicely..
I'd like to introduce you to the: "Black Forest Mushrooms" Mini Cup Cakes.
Note: TOAdy!! Get off that cupcake!
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downtheroad
Pacific Northwest
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Pork Ribs are gluten free...
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RicJones
So. Cal.
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Joined: 10/29/2007
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Our daughter and granddaughter are both gluten intolerant so we know the challenge of eating gluten free and what happens when they eat something with wheat.
IMO most of the food is pretty bad tasting. Betty Crocker makes a cake mix that I even like. They recently opened a gluten free bakery near us that has pretty good stuff, a bit pricey but at least we can get some decent goodies.
Of all the gluten free items I've tried, the bread has to be the worse. It's usually very dry, hard, and tasteless, even when fresh.
The good thing is that more and more stores are offering a greater variety of gluten free products.
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SWMO
Southwest Missouri
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Quinoa is said to be a very good substitute and better than rice for nutrition.
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twins89
Western New York
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If someone ever made a real palatable bread that could be eaten without being toasted, they could make a fortune. Unfortunately, it is the gluten in the flour that makes the bread, rise, be doughy, etc. Gluten-free bread is just horrible. I usually do without bread entirely rather than eat it and I have tried every brand from Against the Grain, Udi, Rudis, Glutino, etc. The cake/brownie mixes are not bad but sometimes you just want a nice Italian assorted sub on a nice white, doughy roll. However, in the big picture, many people deal with a lot worse. I can deal with this.
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duramaxdelight
everywhere
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My nephews girlfriend has the same issues and had to eat gluten free.
I saw the other day a new bread maker with the gluten cycle on it. I was really surprised. Has anyone tried on e of the new bread makers?
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Quartermoon
Houston, TX
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It's true that nothing tastes like white bread, except white bread. A few years back, after some major joint inflammation, my doctor suggested I look at cutting gluten out (or at least down). I find that I don't crave white bread like I used to, but still eat it occasionally when it's the only thing available. I keep a selection of flat breads (pita type), and gluten-free crackers to substitute for loaf bread. I've even found some delicious gluten-free banana nut bread for breakfast.
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Ole Man Dan
Gadsden, Alabama
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RicJones wrote:Our daughter and granddaughter are both gluten intolerant so we know the challenge of eating gluten free and what happens when they eat something with wheat.
IMO most of the food is pretty bad tasting. Betty Crocker makes a cake mix that I even like. They recently opened a gluten free bakery near us that has pretty good stuff, a bit pricey but at least we can get some decent goodies.
Of all the gluten free items I've tried, the bread has to be the worse. It's usually very dry, hard, and tasteless, even when fresh.
The good thing is that more and more stores are offering a greater variety of gluten free products.
I'm a Celiac and I've been GF for 16 years.
I've learned to live with the diet.
About the bread:
Most of it has the texture of 'Pound cake' and is dry.
I like the Udis breads and their bagels are quite good.
I solved the texture problem by putting the bread in the micro wave about 20 seconds before I use it. The bread softens up to the texture of wheat breads. I use the Udis Bagels for hamburger buns.
They make a burger bun, but it's quite small.
* This post was
edited 01/31/12 12:46pm by Ole Man Dan *
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RicJones
So. Cal.
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Quote:I solved the texture problem by putting the bread in the micro wave about 20 seconds before I use it.
I'll have to tell DD to try that.
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rpounds
California - I'm not old, so how am I a
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Joined: 06/25/2007
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SWMO wrote:Quinoa is said to be a very good substitute and better than rice for nutrition.
Thanks for this tip. I'm going to look for Quinoa products at our local health food store. The rice flour has left me wanting.
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