Gluten free diet blog

INGREDIENTS:

- 1 cup CFGF butter - 1 cup peanut butter (smooth or chunky) - 1 cup packed light brown sugar - 1 cup sugar - 2 eggs - 1 teaspoon CFGF vanilla (optional) - 2 cups sorghum flour - 1/3 cup corn starch or tapioca starch - 1 teaspoon baking soda - 1 teaspoon baking powder - 1/2 teaspoon salt

DIRECTIONS:

1. Preheat the oven to 375 degrees F. 2. In a medium bowl, cream together butter, sugars, and peanut butter until smooth. Stir in egg and vanilla. Combine dry ingredients; stir into the peanut butter mixture until well blended. Form into balls and place onto ungreased cookie sheets. Press down with a fork. You can roll the balls in sugar first if desired. 3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Do tell me if there is something in this that I’ve missed that isn’t CFGF..cause my DD loves these cookies…

The only GFCF cheese substitutes that don’t taste too gross to mydaughter (and me) are Tofutti slices, the American and themozzarella flavor, and also Follow Your Heart brand, which comes inblocks, with cheddar flavor (makes great mac-n-cheese) andmozzarella. The only thing is, these are made from soy. I have torotate my child to other ingredients besides soy, like almond andrice milk, or margarine made from corn or Earth Balance margarine,just because I’m convinced that too much soy has contributed toearly maturation in her (contains estrogens). She startedmenstruating at age 10, and is now 11 and wears a B-cup bra!

However, there is no acceptable substitute for the soy cheeses Imentioned above, so I just have to bite the bullet on that one.

My dd’s favorite chicken nugget recipe is pretty simple, I buyboneless, skinless breasts, cut them into McDonald’s sized chunks,dip into egg, then into a mixture of gfcf bread crumbs and Bob’s RedMill GFCF baking mix which I’ve seasoned with Season-all, or yourfavorite seasonings. I fry them in canola… she loves them!

We’re having thanksgiving over here this year and since i don’tallow ANYONE to bring gluten or casein into the house, I have to do themajority of the cooking. I saw these Natural Feast Frozen pies on thegluten free mall website (apple, chocolate mousse, etc) and I amwondering if anyone has had them and if they are any good???? I’mtrying to find ways to cut out SOME of the cooking and baking!!!

I keep trying to make yeast bread and getting bricks. It rises nicelyand thenfalls flat when it starts too cook. If it was wheat bread I’d say itneeded moregluten, but I’m already up to 1.5 TBS of xantham gum for 2C of flour. I’vetried guar gum and xantham gum as well as decreasing the liquid. I’d reallyappreciate it if someone could give me ideas. Do I need to go with all’whiteflour’? The recipe says it’s for white bread and I changed flours. Here’tis:

1C brown rice flour (home ground so a little ‘crunchy’).5C amaranth flour.25C garbanzo bean flour.25C potato starch flour1.5TBS xantham gum1 TBS yeast1 2/3C water1/8C oil.5TBS flour3 TBS sugar

I mix everything up really well before putting it in the bread machine. Itrises very well in about 1.5 hours and then deflates when it starts to bake.

Steep 6 tea bags of Raspberry Zinger tea in 4 cups of boiling water.Let Cool. Pour into a 1 gallon pitcher and add 1 cups of unsweetenedcranberry juice (or whatever you like: apple, sour cherry or POM). Addabout 10 droppers of liquid stevia (or your sweetener of choice) andfill the rest with water. Chill and serve.

Does anyone have a good vanilla icecream recipe using rice milk but no eggs?

Aside from the sugar content, is tofutti brand “ice cream” ok? Itappears to be, but I worry I might be missing something. Are thereany other brands that taste ok and are safe? My daughter won’t eatsorbets.

Like the holidays weren’t hard enough without milk chocolate! Hasanyone run across GFCF gelt in their travels? (It’s the foil-wrappedchocolate coins for Hannukah) I’d be grateful!

My duaghter is 6 and has autism. I hope it is not too late for us tostart the GFCF diet. I had tried briefly in the past (maybe 2 yearsago) and it went horrible. I was very anxious and the food tastedterrible. She stopped eating all together on the diet except for GFpretzels (day and night that’s it!) She is the most pickiest eaterEVER! For a while she would live on grilled cheese and chickennuggets. Her diet now includes that as well as french toast, waffles,pancakes and many snacks but far from nutritious (animal crackers,gold fish, chees-it’s, pretzels, chocolate chip cookies.) I sneak incashew butter in between the french toast but she catches on andstops eating. We try to give her only pear juice that is watered down(for yeast issues) but she likes all juices. She hates milk and hasnot had a sip of milk since age 2.5 which I think will help. Theonly “milk” product is the american cheese–I need a good substitutethat melts well and tastes good. Her lab tests say she is sensativeto wheat and gluten but not to casein. Her DAN! doctor wants toeliminate both gluten and casein however.

I feel very nervous about this diet because she does not try newfoods no matter how I try she wont eat anything that is unfamiliar toher. I would love to get chicken that is not breaded in her or beef(even a hamberger without the bun!) She’ll tantrum and pull away.THis is such a hard thing for us.

I recently found a recipe for a homemade margarine that I thought mayhelp people. I found it at www.recipezaar.com , but it was also referenced formwww.fedupwith additives.info/index.htm#buttons

Ingredients:

1 cup sunflower oil

1 teaspoon liquid lecithin

1 cup cold water

Directions:

1. Pour a little of the water into a blender, then add oil and theliquid lecithin.2. Blend on high speed briefly while adding the rest of the water.3. Store in the refrigerator and use within 2-3 weeks.4. Variation for a very rich cream substitute add 1 tbsp of maplesyrup and 2 tsp carob powder.

Hope this helps!