Switched to gluten free for medical reasons. I'm attempting to convert old recipes or find new ones. Not having a lot of luck. Would love to compare notes with others on converting old recipes. Due to food allergies and intolerances, I make a lot of things from scratch. Ingredients like xanthan gum, coconut, almond and 1 to 1 flours are a problem for me. One of the recipes I'm still working on is a decent pie crust. I've tried the Bob's Red Mill recipe for a teff 5 minute pie crust and it's halfway. I've experimented with other flours and flour mixes in place of the teff but can't find anything I really like the taste of. I used to like making a matzo brei occasionally. The gluten free matzos get soggy when mixed with egg. Would like to try to make a homemade matzo from scratch to replace the gluten free option, but so far, the recipes I've tried haven't worked well. Looking for decent gluten free bread machine recipes. So far, I've only found one I like. Working on my own gluten free flour blend and would appreciate any tips and tricks related to flour blends. Would be curious to hear how others converted their favorite recipes. Thanks.

I have Celiac disease. However I react to all sorts of foods that are certified GF. For instance. Vinegars of any kind give me the same reaction as when I ingest gluten. Its like my immune system is on high alert and attacks my body to the point my diet is so utterly limited I'm struggling to eat. I have full workups of bloodwork recent and over time, MRIs, CT scans, allergy panels food and general, various nuclear tests, gastric emptying test, biopsies through my digestive tract, and ANA test. Various tests with hard copies just ask if you have an idea for a test as I may have had it before. 7 levels high and or low in my blood frequently changing. Mostly appear to be RBC count high, direct and indirect bilirubin, I will update if I can remember more or to answer questions as need be. I will share anything TMI such as why my stool color is wildly incorrect or medical labs so please do not hesitate to gain insight or no questions are dumb as my Drs are struggling to find an answer but they see my blood levels aren't right and know its not psychosomatic. My body has massive system wide inflammation I had a recent surgery and my surgeon said my body has a majorly aggressive inflammatory response for some reason. I had major swelling for months even in steroids for 3 or 4 weeks. I get migraines from mild to complete vision loss. Chronic nausea round the clock with medication to fight it sometimes to the point of slobbering in myself and puking. I've been on feeding tube formula when I am having trouble with foods its nestle tolerex packets. I'm constantly drinking loads of water from extreme thirst. Alongside drip drops and body armours to keep hydrated which sometimes isn't enough. For instance the other night I drank 3 bottles of 16 ounce water, 2 16 ounce body armours from 1030pm to 8 am. Woke up with a migraine so bad I drank another 16 ounces of green tea, then had a 28oz body armour all before 1030am.

I need someone who can help find out what is happening inside me by any means. I have 3 GI specialists. 1 liver specialist, and primary Dr. Nobody can find out what is happening but know something is not right. I've spent so much time and energy researching and cross referencing labs myself online and with my Drs. If anyone has any idea why my immune system or an organ of some sort is robbing me of all my food and health. I'm completely open to sharing any and all info to be able to not be completely emaciated and miserable. I will do anything. I think that's obvious because I'm posting on Lemmy of all places.

Edits for testings I remembered off my head with many not listed. I'll update as I can for info so consider this a rolling post. I'll talk to anyone here or online elsewhere, in person I do not care. Friends, family, Drs, anyone. I am that desperate as my life is at stake and my QoL is next to zero. I'm in the hospital all the time. I have developed tremors, memory problems, general cognitive decline from fighting these issues for so long. Severely for 3 years.

I never have and never had an issue.....but many of the packages say to put in fridge after opening.

Exactly as the title reads. All of these post for the most part seem ripped off the internet like some influencer. Nothing provided in these posts are really useful for people looking to join this community. Which is why it doesn't have good traction basically none for what it should be.

Where the actual daily use products at? Posts about how to adhere to the diet. FAQ for new GF individuals. List of good brands for items. Ect.

I could make 1 post of 50 items visible in one cabinet that would be more useful to newcomers or veterans of celiac or gluten sensitive people than all these posts combined. Than how to make the food based off these posts. I mean seriously. If someone new was going to make the food off these posts they'd likely get sick. Highly likely. Because they have no idea the process and how to read labels. Deal with cross contamination. I admire the effort. But the standards here a bare minimum. Which is very unfortunate because this could be a huge community.

drooling over some vegan potstickers on createTV(pbs-4). wanted a gluten free replacement. seems easy enough

made a few times. most cornbread in Texas has jalapenos in it. no wheat. extra butter

I made another batch, but this time I baked them for 40 minutes, cooled to room temperature on the bench, then cooled in the fridge for an hour, then finally tipped it out of the tray and sliced. So much better.

I made these, substituting gluten free flour for the wheat flour. It was DELICIOUS but very gooey. I struggled to get it out of the pan and to keep the slices together. However, they firm up nicely in the fridge. I'll definitely try them again, and put the whole batch in the fridge before I slice them.

An excellent site for gluten free recipes. I also have her cookbook, which is quite good. I've baked a few of her bread recipes and they are delicious (her bread recipes contain psyllium husk which doesn't seem to agree with me, but if this isn't a problem for you you'll love it).

Maybe just my experience, but I have found there aren't a whole lot of truly gluten free restaurants in the southeast to choose from. From those I found, several have been really good, others have been, well, let's just say sometimes you need to eat and it's there. I linked one that is worth a visit if you are in the Atlanta area whether you are gluten free or not - dishes are amazing, flavorful, and don't feel like they could be any better if it weren't gluten free. And the whole restaurant being gluten free just takes a lot of the worry away.

If you live in or have traveled the southeast and eaten gluten free, share you must-visits!

I've made these three times now and love them. I even got a tortilla press to make it faster (and fun). Make sure to keep them in a teatowel after you cook them, it makes them pliable.

The New York Times Cooking site has a gluten free tag on their recipes!

Whoa Dough is a fun alternative for those with kiddos needing to avoid the Play Doh brand.

ALLERGY FRIENDLY:

Whoa Dough is Peanut Free, Gluten Free, Soy Free, Egg Free, and Milk Free

On April 26, 2023, the Food Labeling Modernization Act (FLMA) of 2023 (H.R. 2901 and S. 1289) was introduced in the 118th Congress by House Energy and Commerce Committee Chairman Frank Pallone, Jr. (D-NJ) and Senator Richard Blumenthal (D-CT). House Appropriations Committee Ranking Member Rosa DeLauro (D-CT), and Senators Sheldon Whitehouse (D-RI), Edward J. Markey (D-MA), Ben Cardin (D-MD), and Cory Booker (D-NJ) joined as original cosponsors of the legislation in their respective chambers. This legislation would update front-of-package food labeling requirements, require updates to the ingredients list on packaged foods, and apply consumer friendly labeling requirements, including the disclosure of gluten-containing grains.

Certain food ingredients pose risks to people with medical conditions, including the more than three million Americans with celiac disease, a serious genetic autoimmune disease. It’s currently far too difficult to figure out whether and how much of these ingredients are present in foods. For those with celiac disease, ingesting gluten- a protein found in wheat, barely and rye sources- causes damage to the villi of the small intestine, leading to long-term health complications, including heart disease and cancers.

Food labels can play an important role in managing diet-related diseases, yet federal labeling rules have not kept up with the changing marketplace, and current food labels do not provide the simple, straightforward information that celiac patients need to evaluate products and make healthy choices.

Please join us in asking your Members of Congress to support the Food Labeling Modernization Act of 2023, to make it easier and safer for individuals with celiac disease or gluten sensitivity to purchase food items by disclosing if foods contain gluten.

Contact Your U.S. Senators

Contact Your U.S. Representatives

I had these Odd bagels for the first time recently and was very impressed. Has anyone tried Odd bagels or know of a good GF bagel? These are really thick and doughy and have a good chewy bite. We ate the everything flavor.

Is this the appropriate community to discuss celiac disease?

Edit: an -> the

Any recommendations for GF beers?

I like Buck Wild's West Coast IPA and Glutenberg's IPA and Pale Ale are both good. What are you drinking?

Pretty easy dinner if you have an Instant Pot or other pressure cooker. I like to make this whenever the meat is a good price. I use either London broil or a tri tip. Tastes great made with GF Soy Sauce (I use Kikkoman) or Tamari or coconut aminos. I've done all three it's great every time but my favorite is the Kikkoman GF soy sauce. I add crimini mushrooms.

Ingredients

• 1 1/2 lbs London broil, boneless
• 2 tablespoons sesame oil
• Fresh ground pepper
• 1/8 teaspoon red pepper flakes
• 2 teaspoons Olive oil (we need a nice bottle)
• 1 lb broccoli florets
• 1 medium onion, finely chopped
• 3 tablespoons water
• 4 cloves garlic, minced
• 3 tablespoons cornstarch
• 3/4 cup beef broth
• for garnish Toasted sesame seeds, optional
• 1/2 cup GF soy sauce or Tamari
• 4 servings hot cooked rice
• 1/3 cup brown sugar

Directions

1. Season beef with pepper. Put olive oil in the cooking pot and select browning or saute. When oil begins to sizzle, brown meat in batches until all meat is browned - do not crowd. Transfer meat to a plate when browned.

2. When all meat is browned select Saute and add chopped onion to the pot. Saute for 1 to 2 minutes until onion starts to soften. Add garlic and saute for 1 minute more.

3. Add beef broth, soy sauce, brown sugar, sesame oil, and red pepper flakes to the pot. Stir until sugar is dissolved.

4. Add browned beef and any accumulated juices. Select High Pressure. Set timer for 12 minutes.

5. Steam broccoli.

6. When beep sounds turn pressure cooker off and use quick pressure release. When valve drops carefully remove the lid.

7. In a cup combine cornstarch and water; stir until smooth. Add to pressure cooker pot. Stir well to combine. Select browning or saute and stir until sauce comes to a boil and thickens. Add steamed broccoli.

8. Serve over hot, cooked rice and garnish with sesame seeds.

We've been enjoying this dish. Pretty easy meal if you like salmon.

From the linked URL:

Salmon fillets cook quickly and are coated with a delicious creamy sauce made with tomatoes, zucchini and Italian seasoning. This easy salmon dinner is sure to become a new weeknight favorite the whole family will love. The best news: you can get this meal on the table in 20 minutes flat.

Ingredients

• 1 1/4 pounds salmon fillet, skinned and cut into 4 portions
• 1/3 cup dry white wine
• 1/4 teaspoon salt, divided
• 1 (15 ounce) can no-salt-added diced tomatoes
• 1/4 teaspoon ground pepper, divided
• 2 ounces cream cheese, cut into cubes
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1 medium zucchini, halved lengthwise and thinly sliced
• 1/2 teaspoon garlic powder
• 1/2 cup onion, chopped
• 1/4 cup fresh basil, chopped

Directions

1. Pat salmon dry and sprinkle with 1/8 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the salmon and cook until the underside is browned and releases easily from the pan, 3 to 4 minutes. Flip the salmon and continue to cook until opaque in the center, another 2 to 3 minutes. Transfer to a plate.

2. Meanwhile, add the remaining 1 tablespoon oil, zucchini and onion to the pan. Cook, stirring, until starting to soften, about 3 minutes. Increase heat to medium-high and add wine. Cook, stirring, until the liquid has mostly evaporated, about 2 minutes. Add tomatoes, cream cheese, Italian seasoning, garlic powder and the remaining 1/8 teaspoon each salt and pepper. Bring to a simmer and cook, stirring, until the cream cheese is melted, 4 to 5 minutes. Return the salmon to the pan and turn to coat with the sauce. Serve topped with basil.

What's everyone using for sandwiches? I'm using the Schar "Artisan Baker" but it's $8-9 per loaf, and I'm wondering what other options people like for making a plain old sandwich?