Guest guest Posted March 30, 2009 Report Share Posted March 30, 2009 What would be a good sub for soy flour in pumpkin muffins? It calls for 1 1/2 cups brown rice flour and 1/2 cup soy flour? We don't do soy, potato or any flours with wheat/gluten. I have to say I'm getting really frustrated with baking. We have been gluten free for almost 3 weeks and I keep trying recipes for stuff like gluten free pancakes, waffles, pumpkin bread, cookies, brownies. I have not had one success yet and the ingredients are costing me a fortune. I'm so sick of throwing stuff out. I have no idea what I'm doing wrong. I did find one pizza crust recipe that has worked but everything else I've made using gluten free flours has failed miserably! I'm guessing it's because we are so restricted and have to sub so many ingredients but I can't find any recipes that work with all our restrictions. Any suggestions would be greatly appreciated. Thanks Amy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2009 Report Share Posted March 30, 2009 Hey, Amy. I admire you for jumping right in there trying to make things---I did the same thing when I was diagnosed---but then I discovered two things are true: 1. Three weeks in, your palate hasn't adjusted yet. What tastes gross to you now will taste fine to you 3-6 months from now. (Not everything, of course, but many things---your body forgets much more than you would think it can. I say that as a total foodie, not someone who just eats because she has to.) 2. It's hard to sub in various flours---especially if you have additional restrictions beyond gluten-free---before you begin to have an understanding of how gluten-free flours interact with each other, and that takes some time. What I did was back off from using homemade flour mixes for a while (even though that's my natural inclination) and start using mixes. I found which mixes I liked, and I paid attention to which flours those mixes used. I also d to groups like this one (setting them up so that I would get every post as an email) so that I would read about other people's flour choices (among other things), and at times, I did Google searches to read up on the properties of different flours. Nearly two years into it, I still don't come close to having a perfect understanding of the twenty or so flours I have in my kitchen, but I can usually go in the kitchen, mix up a few flours for a recipe I make up, and have the recipe come out well. (If it doesn't come out great the first time, I can usually tell why and fix it---something I never could have done in the early days.) So . . . you will get there. It just takes time and patience. These two lists of flour descriptions may help you make good choices about subs: http://glutenfreecooking.about.com/od/glutenfreeingredients/tp/20-Gluten-Free-Fl\ ours.01.htm http://gnowfglins.com/2008/04/01/a-grain-primer/ If you're someone with a sensitive palate, especially early on, I wouldn't make a recipe that calls for 1.5 cups brown rice flour and only .5 cup of other flour. Unless you've purchased superfine brown rice flour (which you can find on the web), the rice flour is likely to taste a bit gritty when it's used in the proportion the recipe you're trying calls for. Some people aren't bothered by the grittiness at all, but those of us with more sensitive palates tend to be. In general, there's a reason that a lot of gluten-free recipes call for a mixture of four or more flours. When you're replacing what wheat can do in a recipe, you tend to need to get a variety of flours to fulfill the needs: lightness, protein, taste, texture, etc. But to answer your specific question directly, I would either sub in 1/2 cup sorghum flour for the soy flour, or (for a different taste) I'd try 1/4 cup coconut flour and 1/4 cup sorghum. If you can eat certified gluten-free oats, you could put some in the blender or food processor, process it into a flour, and replace half the brown rice flour with that in your muffin recipe. I think that would help with the texture issues of the brown rice flour. Take heart---it will get better, even if it just seems like a giant pain now. Sally http://aprovechar.danandsally.com On Mon, Mar 30, 2009 at 3:09 PM, Amy <awilkins23 wrote: > What would be a good sub for soy flour in pumpkin muffins? It calls for > 1 1/2 cups brown rice flour and 1/2 cup soy flour? We don't do soy, potato > or any flours with wheat/gluten. > > I have to say I'm getting really frustrated with baking. We have been > gluten free for almost 3 weeks and I keep trying recipes for stuff like > gluten free pancakes, waffles, pumpkin bread, cookies, brownies. I have not > had one success yet and the ingredients are costing me a fortune. I'm so > sick of throwing stuff out. I have no idea what I'm doing wrong. I did find > one pizza crust recipe that has worked but everything else I've made using > gluten free flours has failed miserably! I'm guessing it's because we are so > restricted and have to sub so many ingredients but I can't find any recipes > that work with all our restrictions. Any suggestions would be greatly > appreciated. > > Thanks > Amy > > > -- " How far you go in life depends on your being tender with the young, compassionate with the aged, sympathetic with the striving, and tolerant of the weak -- because someday you will have been all of these. " --George Washington Carver Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2009 Report Share Posted March 30, 2009 I would use another kind of bean or pulse flour like besan (chickpea) navy or pinto bean, or white lentil. If you don't like the taste of bean flours you could use sorghum or millet, but bean flours add the extra protein rice doesn't have. BL On Mon, Mar 30, 2009 at 12:09 PM, Amy <awilkins23 wrote: > What would be a good sub for soy flour in pumpkin muffins? It calls for 1 > 1/2 cups brown rice flour and 1/2 cup soy flour? We don't do soy, potato or > any flours with wheat/gluten. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2009 Report Share Posted March 30, 2009 I would sub quinoa flour or another bean flour, maybe garbanzo. If you have one baking project that works out (like the pizza crust), keep in mind that you can use it for other things. Add a bit more liquid to make crepe-like taco shells. Add some sugar and cinnamon to that to make pancakes. Use it to make drop-biscuits, focaccia, garlic bread, etc. It may not be loaf bread, but it satisfies some needs. We also use rice cakes for open-faced sandwiches (mmm, pb & banana . . .) Pam On Mon, Mar 30, 2009 at 1:09 PM, Amy <awilkins23 wrote: > What would be a good sub for soy flour in pumpkin muffins? It calls for 1 > 1/2 cups brown rice flour and 1/2 cup soy flour? We don't do soy, potato or > any flours with wheat/gluten. > > I have to say I'm getting really frustrated with baking. We have been gluten > free for almost 3 weeks and I keep trying recipes for stuff like gluten free > pancakes, waffles, pumpkin bread, cookies, brownies. I have not had one > success yet and the ingredients are costing me a fortune. I'm so sick of > throwing stuff out. I have no idea what I'm doing wrong. I did find one > pizza crust recipe that has worked but everything else I've made using > gluten free flours has failed miserably! I'm guessing it's because we are so > restricted and have to sub so many ingredients but I can't find any recipes > that work with all our restrictions. Any suggestions would be greatly > appreciated. > > Thanks > Amy > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 31, 2009 Report Share Posted March 31, 2009 Can you use tapioca flour? That should sub well. Baking is difficult. I've been on this diet for years and still waste a lot! Mostly I just avoid breads or buy them, which buying really isn't an option with your restrictions. As an alternative to pancakes, you can shred veggies and make similar to a potato pancake. I've done this with zuchini and carrots. If corn is ok you could make corn cakes, which I think I posted a recipe in the past, but I can post again if need be. For pizza and flatbreads I got pizza pans with holes, which seems to help bake through better. I put wet paper towels under it on the counter to spread the dough out. Also you should let them cool about 10 min before cutting. Cupcakes and mini bunt or loaf cakes turn out better than large cakes. It's really all trail and error. I'll see if I have any bread recipes meeting your reqirements. Good luck! Amy <awilkins23 Monday, March 30, 2009 3:09 PM Sub for soy flour What would be a good sub for soy flour in pumpkin muffins? It calls for 1 1/2 cups brown rice flour and 1/2 cup soy flour? We don't do soy, potato or any flours with wheat/gluten. I have to say I'm getting really frustrated with baking. We have been gluten free for almost 3 weeks and I keep trying recipes for stuff like gluten free pancakes, waffles, pumpkin bread, cookies, brownies. I have not had one success yet and the ingredients are costing me a fortune. I'm so sick of throwing stuff out. I have no idea what I'm doing wrong. I did find one pizza crust recipe that has worked but everything else I've made using gluten free flours has failed miserably! I'm guessing it's because we are so restricted and have to sub so many ingredients but I can't find any recipes that work with all our restrictions. Any suggestions would be greatly appreciated. Thanks Amy [The entire original message is not included] Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 31, 2009 Report Share Posted March 31, 2009 Just thought I would add this thought....are you sure it is just the grains....for us soaking and drying and then grinding grains was the answer. Grains and legumes have a thing called lectins in them and they are as bad as the grain reaction itself. For us, for example, chick peas, if we bought the flour would make everyone sick, even the smell was enough to make some of us sick. But I tried the soaking and toasting...and we use it all the time. I soak for at least 24 hours if not til they sprout...changing the water several times...and then put them in the oven at 250 or so and dry em...often we will toast em and make a nutty flavor. I also do the same with split golden peas and we add either or both to our flour mix. For us, the secret to living with GF/cf and many other restrictions, is remembering that food is to nourish the body...or in other words, eat to live, not live to eat....or get so hung up on taste that it makes life miserable. That's hard when ya have kids as we do, but sometimes it has to be that way to get better...for us health supersedes taste. I am not saying that we don't enjoy foods...it is just that we have found that if it happens to taste good...then we get a perk....if we are not allergic or intolerant and can afford it.. then the rule is to shut up and eat it....sounds harsh...but with some of us having 50+ allergies...it's what it takes to get thru this. just my two cents. Ronni > > What would be a good sub for soy flour in pumpkin muffins? It calls for 1 1/2 cups brown rice flour and 1/2 cup soy flour? We don't do soy, potato or any flours with wheat/gluten. > > I have to say I'm getting really frustrated with baking. We have been gluten free for almost 3 weeks and I keep trying recipes for stuff like gluten free pancakes, waffles, pumpkin bread, cookies, brownies. I have not had one success yet and the ingredients are costing me a fortune. I'm so sick of throwing stuff out. I have no idea what I'm doing wrong. I did find one pizza crust recipe that has worked but everything else I've made using gluten free flours has failed miserably! I'm guessing it's because we are so restricted and have to sub so many ingredients but I can't find any recipes that work with all our restrictions. Any suggestions would be greatly appreciated. > > Thanks > Amy > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 31, 2009 Report Share Posted March 31, 2009 Amy... � Two important pieces of information to take away from the responses you're getting: � 1) Give your palate a break for a while and don't try to sub gluten-free baked goods for your old favorite wheat-based recipes. Eventually your body will forget what wheat tastes like, and the new GF products won't taste bad. It really is best to go GF by eating very basic foods for a while. � 2) Subbing is an art. I have a degree in chemistry, so I tended to understand better than most that when you sub ingredients, you have to understand the properties of the ingredient you are replacing and do what you can to replace those properties. Wheat flour works because�of it's protein content, and especially the gluten protein which acts like an interconnecting web that gives structure to baked goods. Gluten-free flours give structure through bulk mostly, which makes the�final products much more dense. Also, without the interconnecting web, GF baked goods are crumbly. Rice flour and starches add bulk and a certain amount of web structure, but alot less protein than wheat. Protein is important because it is what cross-links (think polymers or plastics) to give structure�to a final product. This is why you'll see flour mixes rather than 1:1 subs of rice flour for wheat flour.�The gums are also used to help provide that web structure and retain moisture (which wheat also does well), so you'll see most baked-goods recipes requiring Xanthan gum. Without this gum most baked-goods end up crumbly. � [Edited for vegan list] Choose another high protein flour like other bean flours (if tolerable), or teff, quinoa, amaranth, sorghum, etc. For potato starch, sub corn starch if tolerable, or increase the tapioca starch (but try corn starch first). Honey is another good ingredient to add as it helps retain moisture and has preservative properties. [Edited: Vegan subs are brown rice syrup, maple syrup, agave syrup, etc.] � I don't use alot of corn flour (not corn starch), but I do find that when I add it to my biscuit recipe (which is otherwise rice/tapioca/potato starch) it makes them taste and feel more like " real " biscuits. IF you can do oat flour, it is a good sub in many recipes as it has a protein that works somewhat like gluten, but it also has a strong flavor that will break through whatever you make. I use it mostly to make cookies. � You really don't need 20 different flours unless you really enjoy the different flavors each flour imparts. After experimenting, find a couple of starches you can use, and 2 or 3 high protein flours that you like, and make your mixes from those. For the most part, MOST recipes (especially cakes, quick breads, pancakes, etc.) will do well with your basic mix. Look at mix recipes to figure out the proportions of flours to put in your mix and go from there. � HTH, Andrea Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 31, 2009 Report Share Posted March 31, 2009 I meant to add to my reply earlier that there are so many great meals that don't require baking that it is entirely possible to ease off baking (just for a while, just till you adjust a bit) and still eat well, even if you're having to avoid other foods. Sweet potatoes, plantains, rice, millet, quinoa, cornmeal (mmm grits), and wild rice all offer great non-gluten, non-potato starches that you can have with a meal or as a meal. My husband's staple breakfast (if I'm not cooking something specific) is brown rice grits, because they are inexpensive, they cook easily, and they take a variety of toppings to make tasty savory or sweet variations. (Of course, he can eat the same thing day ain and day out because he has no inclination toward allergies; those of us with food allergies tend to need to not eat the same food day after day to avoid getting new allergies, which is also part of why I don't bake foods with the same flour mix every time.) Sally On Tue, Mar 31, 2009 at 2:22 PM, Andrea Andraschko <enviroknowwrote: > Amy... > � > Two important pieces of information to take away from the responses you're > getting: > � > 1) Give your palate a break for a while and don't try to sub gluten-free > baked goods for your old favorite wheat-based recipes. Eventually your body > will forget what wheat tastes like, and the new GF products won't taste bad. > It really is best to go GF by eating very basic foods for a while. > � > 2) Subbing is an art. I have a degree in chemistry, so I tended to > understand better than most that when you sub ingredients, you have to > understand the properties of the ingredient you are replacing and do what > you can to replace those properties. Wheat flour works because�of it's > protein content, and especially the gluten protein which acts like an > interconnecting web that gives structure to baked goods. Gluten-free flours > give structure through bulk mostly, which makes the�final products much > more dense. Also, without the interconnecting web, GF baked goods are > crumbly. Rice flour and starches add bulk and a certain amount of web > structure, but alot less protein than wheat. Protein is important because it > is what cross-links (think polymers or plastics) to give structure�to a > final product. This is why you'll see flour mixes rather than 1:1 subs of > rice flour for wheat flour.�The gums are also used to help provide that > web structure and retain > moisture (which wheat also does well), so you'll see most baked-goods > recipes requiring Xanthan gum. Without this gum most baked-goods end up > crumbly. > � > [Edited for vegan list] Choose another high protein flour like other bean > flours (if tolerable), or teff, quinoa, amaranth, sorghum, etc. For potato > starch, sub corn starch if tolerable, or increase the tapioca starch (but > try corn starch first). Honey is another good ingredient to add as it helps > retain moisture and has preservative properties. [Edited: Vegan subs are > brown rice syrup, maple syrup, agave syrup, etc.] > � > I don't use alot of corn flour (not corn starch), but I do find that when I > add it to my biscuit recipe (which is otherwise rice/tapioca/potato starch) > it makes them taste and feel more like " real " biscuits. IF you can do oat > flour, it is a good sub in many recipes as it has a protein that works > somewhat like gluten, but it also has a strong flavor that will break > through whatever you make. I use it mostly to make cookies. > � > You really don't need 20 different flours unless you really enjoy the > different flavors each flour imparts. After experimenting, find a couple of > starches you can use, and 2 or 3 high protein flours that you like, and make > your mixes from those. For the most part, MOST recipes (especially cakes, > quick breads, pancakes, etc.) will do well with your basic mix. Look at mix > recipes to figure out the proportions of flours to put in your mix and go > from there. > � > HTH, > Andrea > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 31, 2009 Report Share Posted March 31, 2009 Thanks for all the responses. I see a lot of people have recommended not baking or trying stuff from scratch for a bit but that is really tough for us. We have a large list of restrictions and I don't know what else to eat. We are really having a difficult time because we've had to cut out so much at once. Here is our list of restrictions (I'm sure I'll miss some): potato, egg, dairy, coconut of any sort, corn, gluten, soy, orange, pineapple, grapefruit, watermelon, honeydew, cantaloupe, apple, cabbage, tomato, blueberry, walnut, peanut, onion, lemon, lime, etc. We can do strawberries, cherries, raspberries but only in limited amounts so I try to rotate these through smoothies. Any suggestions for breakfast? We used to do lots of pancakes and waffles. That's why I've been trying those. I did banana pecan pancakes this morning and they turned out ok. Up til now, when I say things haven't worked, I don't really mean taste. I wish that was my only problem haha. My husband thinks it is all awful but I've pretty much learned to live with the different taste. The pancake recipes have all been way too salty or sugary compared to non-GF stuff I used to eat but I can work on that. The problem is that the stuff I'm making is often not edible and has to go in the garbage! The waffles just turn to mush or they crumble and fall apart in the waffle iron. I've yet to get a waffle to turn out. My husband has got the Namaste mix to work but nothing I've made from recipes has. I don't mind buying mixes but Namaste are the only ones I've found that meet our restrictions and most of them call for lots of eggs. I want to try the bread mix but it calls for egg whites and I have no idea how to sub those. I use flax for regular eggs. I actually haven't tried any regular bread, rolls, biscuits or anything like that. I would love to but am a bit nervous with my track record so far. The closest thing I've tried is pumpkin chocolate chip bread and it was tolerable. The brownies I made from the Namaste mix would not solidify for anything. They were wet and just wouldn't cook through. When they finally seemed done, they turned to bricks. I couldn't even get them out of the pan. What I did pry out tasted yummy though. It's just hard to throw out a whole pan at $7 a mix, kwim? I'd love any suggestions, recipes, websites, etc. People have told me to try ethnic recipes or stuff that wouldn't typically use gluten but then I find things call for soy or bbq sauce or worchestershire or other stuff we can't have. I know there are recipes for subs but they often have things we can't have either If anybody has similar restrictions, I'd love to hear what you eat in a typical week. Here's some of the things we've done since being gluten free but I'm having a really hard time coming up with meals. We used to eat out every Friday and go to dinner at my mom's once or twice during the week. Now we have to eat home 7 days a week and I'm struggling. pasta and olive oil with turkey meatballs whole chicken stuffed with rice and mixed veggies bacon chicken pasta toss white pizza meatball and pasta soup chicken, beans, and rice turkey burgers (no buns), mushrooms, and sweet potato fries pasta with kale, chicken, and red peppers stuffed peppers chili sausage, pasta, and broccoli chicken noodle soup We love soup and I'd like to try more of those but I'm not sure how to sub for onion. I'm trying to be optimistic and look forward to some great ideas. Thanks for listening! Amy , Andrea Andraschko <enviroknow wrote: > > Amy... > � > Two important pieces of information to take away from the responses you're getting: > � > 1) Give your palate a break for a while and don't try to sub gluten-free baked goods for your old favorite wheat-based recipes. Eventually your body will forget what wheat tastes like, and the new GF products won't taste bad. It really is best to go GF by eating very basic foods for a while. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2009 Report Share Posted April 1, 2009 Amy, I have found a flax gel works well for an egg sub in the Namaste mixes (a make the muffins regularly). For Two Eggs: 3 T of Flax Meal and 6 T of hot water. Whisk with a fork and let stand for 5 or 10 minutes until it's the consistency of eggs. Margaret On Tue, Mar 31, 2009 at 3:49 PM, Amy <awilkins23 wrote: > Thanks for all the responses. I see a lot of people have recommended not > baking or trying stuff from scratch for a bit but that is really tough for > us. We have a large list of restrictions and I don't know what else to eat. > We are really having a difficult time because we've had to cut out so much > at once. Here is our list of restrictions (I'm sure I'll miss some): > > potato, egg, dairy, coconut of any sort, corn, gluten, soy, orange, > pineapple, grapefruit, watermelon, honeydew, cantaloupe, apple, cabbage, > tomato, blueberry, walnut, peanut, onion, lemon, lime, etc. > > We can do strawberries, cherries, raspberries but only in limited amounts > so I try to rotate these through smoothies. > > Any suggestions for breakfast? We used to do lots of pancakes and waffles. > That's why I've been trying those. I did banana pecan pancakes this morning > and they turned out ok. Up til now, when I say things haven't worked, I > don't really mean taste. I wish that was my only problem haha. My husband > thinks it is all awful but I've pretty much learned to live with the > different taste. The pancake recipes have all been way too salty or sugary > compared to non-GF stuff I used to eat but I can work on that. The problem > is that the stuff I'm making is often not edible and has to go in the > garbage! The waffles just turn to mush or they crumble and fall apart in the > waffle iron. I've yet to get a waffle to turn out. My husband has got the > Namaste mix to work but nothing I've made from recipes has. > > I don't mind buying mixes but Namaste are the only ones I've found that > meet our restrictions and most of them call for lots of eggs. I want to try > the bread mix but it calls for egg whites and I have no idea how to sub > those. I use flax for regular eggs. I actually haven't tried any regular > bread, rolls, biscuits or anything like that. I would love to but am a bit > nervous with my track record so far. The closest thing I've tried is pumpkin > chocolate chip bread and it was tolerable. The brownies I made from the > Namaste mix would not solidify for anything. They were wet and just wouldn't > cook through. When they finally seemed done, they turned to bricks. I > couldn't even get them out of the pan. What I did pry out tasted yummy > though. It's just hard to throw out a whole pan at $7 a mix, kwim? > > I'd love any suggestions, recipes, websites, etc. People have told me to > try ethnic recipes or stuff that wouldn't typically use gluten but then I > find things call for soy or bbq sauce or worchestershire or other stuff we > can't have. I know there are recipes for subs but they often have things we > can't have either > > If anybody has similar restrictions, I'd love to hear what you eat in a > typical week. Here's some of the things we've done since being gluten free > but I'm having a really hard time coming up with meals. We used to eat out > every Friday and go to dinner at my mom's once or twice during the week. Now > we have to eat home 7 days a week and I'm struggling. > > pasta and olive oil with turkey meatballs > whole chicken stuffed with rice and mixed veggies > bacon chicken pasta toss > white pizza > meatball and pasta soup > chicken, beans, and rice > turkey burgers (no buns), mushrooms, and sweet potato fries > pasta with kale, chicken, and red peppers > stuffed peppers > chili > sausage, pasta, and broccoli > chicken noodle soup > > We love soup and I'd like to try more of those but I'm not sure how to sub > for onion. > > I'm trying to be optimistic and look forward to some great ideas. Thanks > for listening! > > Amy > > --- In <%40>, > Andrea Andraschko <enviroknow wrote: > > > > Amy... > > � > > Two important pieces of information to take away from the responses > you're getting: > > � > > 1) Give your palate a break for a while and don't try to sub gluten-free > baked goods for your old favorite wheat-based recipes. Eventually your body > will forget what wheat tastes like, and the new GF products won't taste bad. > It really is best to go GF by eating very basic foods for a while. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2009 Report Share Posted April 1, 2009 Okay, some foods that you can eat: Flours/grains/starches: Amaranth Kaniwa Quinoa Nut/seed flours (cashew, filbert, hazelnut, pecan, almond, sunflower) Taro/poi Sago Jerusalem artichoke flour Sweet potato flour Arrowroot Casava Tapioca Bean/dal/pea flours (other than soy) Mesquite flour Banana/plantain flour Millet Oats Rice Sorghum Teff Buckwheat Noodle/noodle sub: Agar agar noodles Kelp noodles Sea spaghetti Spiral cut vegetables Shirataki noodles sweet potato noodles Mung bean/cellophane noodles Arrowroot vermicelli Spaghetti squash Sliced eggplant or zucchini for lasagna bamboo shoots Buckwheat noodles Proteins (vegetarian, 'cause this is a vegan list): Quinoa Nuts/seeds Beans/peas/lentils Algaes Dairy subs: Nut/seed milks, creams & cheeses Hemp milk Bean milks Millet milk Rice Milk Oat Milk Millet butter Veggies: Algaes Greens of all sorts Beets Carrots Celery Parsnips All sorts of brassica other than cabbage Artichoke Jicama Sweet Potato Sprouts Beans Jicama Peas Fungus Avocado Asparagus Can you manage leeks/ramps/garlic? Cucumber Pumpkin Squashes Zucchini Peppers/chilis Various root vegetables Fruits: Kiwi Mango Dates Cactus fruits Mangosteen Cranberry Currant Gooseberry Pomegranate Durian Fig Jackfruit Banana Plantain Guava Papaya Passion fruit Rhubarb Pear Stone fruits Lychee Grape Raisin I'm thinking you would benefit from reading some books/sites on raw foodism. They are mostly gluten-free, low in such things as soy and corn, and light on sauces. You're going to see lots of fruits and veggies, nuts and seeds. I'd also look at hare krishna recipes. Dosas (like savoury crepes) made of rice and lentils, no onions used. Just watch out for dairy, as they do use yogurt: http://www.harekrsna.com/practice/prasadam/recipes/recipes.htm You might want to look at Fuhrman's " Eat to Live " program and recipes. Although not entirely gluten-free, he is mostly vegan and limits flours, breads, starches, etc. Breakfasts are generally a green smoothie, fruits and nuts, etc. Emphasis on lots of greens, which are on your " ok " list. There are plenty of Asian dishes that do not use soy sauce. Sushi can be lots of fun and is generally rice, seaweed, and vegetables. There are lots of Asian noodles and root vegetables that are gluten-free and corn and potato-free, and they don't use a lot of tomato. Indian foods you will need to watch out for coconut in curries, and for potatoes, but otherwise a lot of them will meet your needs. Recipes that call for corn starch, you can sub arrowroot. Those that call for potato starch, you can sub tapioca starch. Potato flour you can sub with quinoa flour. Soup is a good idea. You can use other spices and leave out onions. Pam On Tue, Mar 31, 2009 at 4:49 PM, Amy <awilkins23 wrote: > Thanks for all the responses. I see a lot of people have recommended not > baking or trying stuff from scratch for a bit but that is really tough for > us. We have a large list of restrictions and I don't know what else to eat. > We are really having a difficult time because we've had to cut out so much > at once. Here is our list of restrictions (I'm sure I'll miss some): > > potato, egg, dairy, coconut of any sort, corn, gluten, soy, orange, > pineapple, grapefruit, watermelon, honeydew, cantaloupe, apple, cabbage, > tomato, blueberry, walnut, peanut, onion, lemon, lime, etc. > > We can do strawberries, cherries, raspberries but only in limited amounts so > I try to rotate these through smoothies. > > Any suggestions for breakfast? We used to do lots of pancakes and waffles. > That's why I've been trying those. I did banana pecan pancakes this morning > and they turned out ok. Up til now, when I say things haven't worked, I > don't really mean taste. I wish that was my only problem haha. My husband > thinks it is all awful but I've pretty much learned to live with the > different taste. The pancake recipes have all been way too salty or sugary > compared to non-GF stuff I used to eat but I can work on that. The problem > is that the stuff I'm making is often not edible and has to go in the > garbage! The waffles just turn to mush or they crumble and fall apart in the > waffle iron. I've yet to get a waffle to turn out. My husband has got the > Namaste mix to work but nothing I've made from recipes has. > > I don't mind buying mixes but Namaste are the only ones I've found that meet > our restrictions and most of them call for lots of eggs. I want to try the > bread mix but it calls for egg whites and I have no idea how to sub those. I > use flax for regular eggs. I actually haven't tried any regular bread, > rolls, biscuits or anything like that. I would love to but am a bit nervous > with my track record so far. The closest thing I've tried is pumpkin > chocolate chip bread and it was tolerable. The brownies I made from the > Namaste mix would not solidify for anything. They were wet and just wouldn't > cook through. When they finally seemed done, they turned to bricks. I > couldn't even get them out of the pan. What I did pry out tasted yummy > though. It's just hard to throw out a whole pan at $7 a mix, kwim? > > I'd love any suggestions, recipes, websites, etc. People have told me to try > ethnic recipes or stuff that wouldn't typically use gluten but then I find > things call for soy or bbq sauce or worchestershire or other stuff we can't > have. I know there are recipes for subs but they often have things we can't > have either > > If anybody has similar restrictions, I'd love to hear what you eat in a > typical week. Here's some of the things we've done since being gluten free > but I'm having a really hard time coming up with meals. We used to eat out > every Friday and go to dinner at my mom's once or twice during the week. Now > we have to eat home 7 days a week and I'm struggling. > > pasta and olive oil with turkey meatballs > whole chicken stuffed with rice and mixed veggies > bacon chicken pasta toss > white pizza > meatball and pasta soup > chicken, beans, and rice > turkey burgers (no buns), mushrooms, and sweet potato fries > pasta with kale, chicken, and red peppers > stuffed peppers > chili > sausage, pasta, and broccoli > chicken noodle soup > > We love soup and I'd like to try more of those but I'm not sure how to sub > for onion. > > I'm trying to be optimistic and look forward to some great ideas. Thanks for > listening! > > Amy > > , Andrea Andraschko > <enviroknow wrote: >> >> Amy... >> � >> Two important pieces of information to take away from the responses you're >> getting: >> � >> 1) Give your palate a break for a while and don't try to sub gluten-free >> baked goods for your old favorite wheat-based recipes. Eventually your body >> will forget what wheat tastes like, and the new GF products won't taste bad. >> It really is best to go GF by eating very basic foods for a while. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2009 Report Share Posted April 1, 2009 Amy, I can hear how you're struggling and I don't blame you one bit. Since you want something to work, I'm going to type out the recipe for the muffins I'm making right now. They look beautiful and are a favorite of my kids and even us gluten-eating adults! Actually I baked one batch of Betty Crocker blueberry muffins from a box and one batch of these gluten-free blueberry muffins, and the gluten-free ones are about 100 times better, in my opinion. I'll try to keep the recipe generic so you and others can make it work with your restrictions. It's actually a cranberry bread recipe from the back of the book Cranberry Thanksgiving. I've altered it a bit and turned it into muffins, which I think bake better for gluten-free stuff. I always have success with muffins, which is why I'm recommending them to you. Once you get more comfortable with the baking, you'll be able to make some of the changes and substitutions I've put in parentheses. Good luck and let us know how it goes. --Shawn Fruit Muffins DRY INGREDIENTS: 2 cups gluten-free flour (Tonight I used 1.5 cups of a mixture that's 2 parts brown rice flour, 1 part cornstarch, and 1 part tapioca starch. I used 1/2 cup soy flour for the remainder necessary for the recipe. You could try a mixture in similar proportions with rice flour and potato/tapioca starch. And you could use any high protein flour or coconut for that last 1/2 cup. Or you could use an all-purpose flour mixture for the entire two cups.) 1 cup sugar (I haven't experimented with agave in this recipe yet, but I plan to soon.) 1/2 tsp baking powder 1 tsp salt 1/2 tsp baking soda 1 tsp guar guam or xanthan gum, optional but use if you can 1 tsp orange zest, optional (if you prefer another seasoning like cinnamon or vanilla, that would be good instead, although no extra flavoring is necessary) LIQUID INGREDIENTS: 1 egg substitute. (I always use either 1/4 cup flax gel or a heaping tablespoon of soy flour plus two tablespoons of liquid. To make flax gel, I grind 1 part whole flax seeds in the blender and then add 3 parts water. The mixture will keep in the fridge for well over a week.) 3/4 cup liquid (fruit juice, rice milk, water, whatever you have and can use. I always try to use rice milk or OJ because it keeps the mixture thin enough and adds some calcium to the muffins. In my experience, soymilk alone makes the batter too thick.) FRUIT: 1 to 3 cups of fruit. (If I'm using previously frozen berries, I thaw about 1 1/2 cups. I've also rehydrated raisins and cranberries with great success. Fresh cranberries are really good too.) DIRECTIONS: 1. Heat oven to 350. Grease muffin tins or use muffin papers. 2. Whisk together dry ingredients. 3. In a separate bowl, whisk together the liquid ingredients. Add to dry ingredients and mix. 4. Gently fold in fruit. 5. Fill muffin tins 3/4 full. 6. Bake at 350 degrees for 15-20 minutes. Muffins are done when they have risen and are starting to brown on top. Makes 12 regular-sized muffins. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2009 Report Share Posted April 1, 2009 Sounds great. Let me just ask this because it seems to me that my flour mixtures must be messing things up. We can't do corn or potato so if I do brown rice, arrowroot, and tapioca starch that should work? Since we can't do coconut, sub a bean flour for the last 1/2 cup? Thanks Amy > Fruit Muffins > > DRY INGREDIENTS: > > 2 cups gluten-free flour (Tonight I used 1.5 cups of a mixture that's 2 parts brown rice flour, 1 part cornstarch, and 1 part tapioca starch. I used 1/2 cup soy flour for the remainder necessary for the recipe. You could try a mixture in similar proportions with rice flour and potato/tapioca starch. And you could use any high protein flour or coconut for that last 1/2 cup. Or you could use an all-purpose flour mixture for the entire two cups.) > > 1 cup sugar (I haven't experimented with agave in this recipe yet, but I plan to soon.) > > 1/2 tsp baking powder > > 1 tsp salt > > 1/2 tsp baking soda > > 1 tsp guar guam or xanthan gum, optional but use if you can > > 1 tsp orange zest, optional (if you prefer another seasoning like cinnamon or vanilla, that would be good instead, although no extra flavoring is necessary) > > LIQUID INGREDIENTS: > > 1 egg substitute. (I always use either 1/4 cup flax gel or a heaping tablespoon of soy flour plus two tablespoons of liquid. To make flax gel, I grind 1 part whole flax seeds in the blender and then add 3 parts water. The mixture will keep in the fridge for well over a week.) > > 3/4 cup liquid (fruit juice, rice milk, water, whatever you have and can use. I always try to use rice milk or OJ because it keeps the mixture thin enough and adds some calcium to the muffins. In my experience, soymilk alone makes the batter too thick.) > > FRUIT: > > 1 to 3 cups of fruit. (If I'm using previously frozen berries, I thaw about 1 1/2 cups. I've also rehydrated raisins and cranberries with great success. Fresh cranberries are really good too.) > > > DIRECTIONS: > > 1. Heat oven to 350. Grease muffin tins or use muffin papers. > > 2. Whisk together dry ingredients. > > 3. In a separate bowl, whisk together the liquid ingredients. Add to dry ingredients and mix. > > 4. Gently fold in fruit. > > 5. Fill muffin tins 3/4 full. > > 6. Bake at 350 degrees for 15-20 minutes. Muffins are done when they have risen and are starting to brown on top. Makes 12 regular-sized muffins. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2009 Report Share Posted April 1, 2009 Amy, I think that would work fine. I haven't done too much experimenting with arrowroot, but I have subbed it for cornstarch before with fine results. I might even be tempted to just do rice flour and tapioca starch if you know that would work with your restrictions. And any high-protein flour that you can handle would be fine for the 1/2 cup. Honestly, I've made muffins many times with whatever random flour mixture I happened to have on hand and they always turn out well. The only time they didn't was when I somehow forgot to put in the baking soda and baking powder. Those were not good! I'll be curious to know if you get something to work soon. I've been where you're at, the panic of feeling like you have nothing edible to feed the family and you just want the old easiness back. It will come in time--I promise! --Shawn - Amy Wednesday, April 01, 2009 5:52 AM Re:Sub for soy flour Sounds great. Let me just ask this because it seems to me that my flour mixtures must be messing things up. We can't do corn or potato so if I do brown rice, arrowroot, and tapioca starch that should work? Since we can't do coconut, sub a bean flour for the last 1/2 cup? Thanks Amy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2009 Report Share Posted April 1, 2009 Do you soak your beans at room temperature? Thanks - Amanda , " ronnimike " <HISSPECIALTOUCH wrote: > > Just thought I would add this thought....are you sure it is just the > grains....for us soaking and drying and then grinding grains was the answer. Grains and legumes have a thing called lectins in them and they are as bad as the grain reaction itself. For us, for example, > chick peas, if we bought the flour would make everyone sick, even the smell was enough to make some of us sick. But I tried the soaking and toasting...and we use it all the time. I soak for at least 24 hours if not til they sprout...changing the water several times...and then put them in the oven at 250 or so and dry em...often we will toast em and make a nutty flavor. I also do the same with split > golden peas and we add either or both to our flour mix. > > For us, the secret to living with GF/cf and many other restrictions, > is remembering that food is to nourish the body...or in other words, > eat to live, not live to eat....or get so hung up on taste that it makes life miserable. That's hard when ya have kids as we do, but sometimes it has to be that way to get better...for us health supersedes taste. I am not saying that we don't enjoy foods...it is just that we have found that if it happens to taste good...then we get a perk....if we are not allergic or intolerant and can afford it.. > then the rule is to shut up and eat it....sounds harsh...but with some of us having 50+ allergies...it's what it takes to get thru this. > just my two cents. > Ronni > > > > > > > What would be a good sub for soy flour in pumpkin muffins? It calls for 1 1/2 cups brown rice flour and 1/2 cup soy flour? We don't do soy, potato or any flours with wheat/gluten. > > > > I have to say I'm getting really frustrated with baking. We have been gluten free for almost 3 weeks and I keep trying recipes for stuff like gluten free pancakes, waffles, pumpkin bread, cookies, brownies. I have not had one success yet and the ingredients are costing me a fortune. I'm so sick of throwing stuff out. I have no idea what I'm doing wrong. I did find one pizza crust recipe that has worked but everything else I've made using gluten free flours has failed miserably! I'm guessing it's because we are so restricted and have to sub so many ingredients but I can't find any recipes that work with all our restrictions. Any suggestions would be greatly appreciated. > > > > Thanks > > Amy > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2009 Report Share Posted April 1, 2009 , " Amy " <awilkins23 wrote: > I have to say I'm getting really frustrated with baking. We have been gluten free for almost 3 weeks and I keep trying recipes for stuff like gluten free pancakes, waffles, pumpkin bread, cookies, brownies. I have not had one success yet and the ingredients are costing me a fortune. I'm so sick of throwing stuff out... ....have to sub so many ingredients but I can't find any recipes that work with all our restrictions. Any suggestions would be greatly appreciated. > Amy, I hear your frustration--I have been eating gluten free for more than 2 years and still have things that turn out less than great. But, something else I am " hearing " from you is that you seem to be focusing more on what you CAN'T have instead of on what you CAN have. I was doing that too, in the beginning, and it felt so much more restricting than it actually was. Once I started thinking in positive terms, thinking more about what I CAN have to eat, I felt better about the whole process. You can start feeling better about your new way of eating by making a list of things you CAN have, and go from there. Also, because we all learned how to cook and bake using wheat, we have certain expectations about how bread should taste and feel in our mouths. Breads, cookies, pancakes, muffins, etc., made without wheat just are not ever going to taste and feel that way. We have to re-learn how to bake things, and how to enjoy eating them. For me, the real pleasure of eating a gluten free bread product is the knowing that I am not going to be sick if I do. That in itself helps me to enjoy it. Karen in Arizona Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2009 Report Share Posted April 1, 2009 Karen, I totally agree with you and I really am trying to change my mindset. It's a major shift and I'm really trying. I think I am focusing on what I can't have because everytime I pick up a recipe it has stuff we can't have:( I've never had any allergies or food restrictions so to be this restricted is a HUGE life change for me. I forgot to mention on one of my other posts that I can't add new foods at this point. My son has reflux and numerous sensitivities. We have recently started working with a new doctor after doing tons of allergy/sensitivity testing. We have made numerous changes like starting probiotics and fish oil and removing gluten and corn. She wants us to wait 4 weeks before adding anything that my son has not been eating regularly because if he is reacting to the new foods we won't know if removing gluten and corn is helping. So at this point we are honestly very limited in what we can have. I'm not nearly as worried about me as I am my son. If he eats the same thing daily there is a greater chance he's going to develop a sensitivity to the things he can tolerate right now. So I'm trying to be creative with the stuff we can have. I was trying to get some ideas here but I just realized my mistake in asking about meals we can eat (including meat) on a vegan board. I really apologize for that. If we could eat more foods, I would seriously consider going vegan but we are so limited right now that I really need to have some meat in our diet til we get things sorted out with my son. I hope I didn't offend anybody by posting our recent meals. I'm sleep deprived and not thinking! I'm still very interested in any meals that are vegan and gluten free and work with our restrictions. Anyway, I am really trying to focus on what I can eat so let me start by doing this. This is what we can eat at this point in time (I might be forgetting a couple things but this is really pretty much it): sweet potato rice rice milk rice pasta quinoa banana strawberry raspberry chocolate chips plums grapes pears peas some beans carrots greens some meat raisins some spices rice crackers gluten-free flours gluten free oats pumpkin olives honey, garlic, and nuts are questionable at this point so we do them in small amounts Most of the other things I have not mentioned here were excluded from our diet because they caused reactions and can not be added back now til we are through the next month or so. So I'm trying to find variety each night using these few ingredients and it's tough. I've tried making monkey platters with all the things that my son can eat so he can graze all day. I'm just having a hard time going from large meals with 3 or 4 sides to struggling to come up with anything. Thanks for the suggestion, though, to focus on what we can eat! I'll keep trying. Amy > Amy, I hear your frustration--I have been eating gluten free for more than 2 years and still have things that turn out less than great. But, something else I am " hearing " from you is that you seem to be focusing more on what you CAN'T have instead of on what you CAN have. I was doing that too, in the beginning, and it felt so much more restricting than it actually was. Once I started thinking in positive terms, thinking more about what I CAN have to eat, I felt better about the whole process. > > You can start feeling better about your new way of eating by making a list of things you CAN have, and go from there. Also, because we all learned how to cook and bake using wheat, we have certain expectations about how bread should taste and feel in our mouths. Breads, cookies, pancakes, muffins, etc., made without wheat just are not ever going to taste and feel that way. We have to re-learn how to bake things, and how to enjoy eating them. > > For me, the real pleasure of eating a gluten free bread product is the knowing that I am not going to be sick if I do. That in itself helps me to enjoy it. > > Karen in Arizona > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2009 Report Share Posted April 1, 2009 When you are limited to so few foods, it is going to be difficult to do a " real " diet rotation. But if you want to attempt that, I would suggest reading (I think it was) The Complete Food Allergy Cookbook, which explains how to set up a rotation diet, starting one food at a time. Realize that it is going to be " boring " until you get enough foods added back in to provide the variety that you are longing for. That's okay. Just acknowledge to yourself that it is going to be boring, and that is okay. It is for a limited period of time, and it will get better. One thing that I was happy to discover when we were doing rotation was that you could still have noodles every day of the week. There are noodles made of rice, beans, starchy roots like arrowroot, and algae or vegetables. So noodles can have a part in a four day (or more) rotation. With grains, I would stick to the whole grains (pilafs, curries, etc.) rather than doing a lot of baking. Rice, quinoa and gf oats are very versatile for use as breakfast, dinner, snacks, etc. We use rice cakes for open-faced sandwiches a lot. I note you don't have which nuts you can have listed, but I know you mentioned pecan in another recipe, so I assume you could do a pecan-butter and banana topping on a rice cake, for a simple, no-fuss snack or lunch. For a dessert, you can have " banana boats " (slit bananas lengthwise, stuff with nut butter) made in the microwave. Since choc chips are okay, you can even melt those on top. Rice or tapioca puddings are nice too. They don't need anything special - some rice milk, safe fruit, sugar and spices if you want. Those peas and beans that he can have (and I assume he can have some dals/lentils as well) can be made into dips for veggies, into dosas (flatbreads), etc. as well as used to top salads, have a main course of rice and beans, etc. We often have fruit and nuts or smoothies for breakfast. When we first started out with allergy-free eating, my son's two favourite breakfasts were rice and veggie ham (no spices or anything else, just cooked rice and veg ham) or ants on a log (you don't list celery, which is fairly non-allergenic, but you could of course adapt this to pecan butter and raisins on carrot sticks. Just work on simple, two or three ingredient dishes for a while. Don't try to do a lot of fancy baking. Certainly ask here if there is a particular recipe you want to sort out, but I would suggest to sticking to real simple, whole foods. If you are doing a rotation diet, remember that you can decide which 24-hour period is your " day " . It is much easier if tonight's supper leftovers can be used for tomorrow's breakfast and lunch, and then tomorrow's supper leftovers can be used for the next day's breakfast and lunch, rather than having to use up, toss out, or freeze whatever is left over from supper and think up new things to eat for the next breakfast and lunch. Remember that breakfast doesn't have to be traditional breakfast foods, and lunch doesn't have to be soup, salad, or sandwich. Pam On Wed, Apr 1, 2009 at 12:19 PM, Amy <awilkins23 wrote: She wants us to wait 4 weeks before adding > anything that my son has not been eating regularly because if he is reacting > to the new foods we won't know if removing gluten and corn is helping. So at > this point we are honestly very limited in what we can have. I'm not nearly > as worried about me as I am my son. If he eats the same thing daily there is > a greater chance he's going to develop a sensitivity to the things he can > tolerate right now. So I'm trying to be creative with the stuff we can have. > I was trying to get some ideas here but I just realized my mistake in asking > about meals we can eat (including meat) on a vegan board. I really apologize > for that. If we could eat more foods, I would seriously consider going vegan > but we are so limited right now that I really need to have some meat in our > diet til we get things sorted out with my son. I hope I didn't offend > anybody by posting our recent meals. I'm sleep deprived and not thinking! > I'm still very interested in any meals that are vegan and gluten free and > work with our restrictions. > > Anyway, I am really trying to focus on what I can eat so let me start by > doing this. This is what we can eat at this point in time (I might be > forgetting a couple things but this is really pretty much it): > > sweet potato > rice > rice milk > rice pasta > quinoa > banana > strawberry > raspberry > chocolate chips > plums > grapes > pears > peas > some beans > carrots > greens > some meat > raisins > some spices > rice crackers > gluten-free flours > gluten free oats > pumpkin > olives > > honey, garlic, and nuts are questionable at this point so we do them in > small amounts > > Most of the other things I have not mentioned here were excluded from our > diet because they caused reactions and can not be added back now til we are > through the next month or so. So I'm trying to find variety each night using > these few ingredients and it's tough. I've tried making monkey platters with > all the things that my son can eat so he can graze all day. I'm just having > a hard time going from large meals with 3 or 4 sides to struggling to come > up with anything. Thanks for the suggestion, though, to focus on what we can > eat! I'll keep trying. > > Amy > >> Amy, I hear your frustration--I have been eating gluten free for more than >> 2 years and still have things that turn out less than great. But, something >> else I am " hearing " from you is that you seem to be focusing more on what >> you CAN'T have instead of on what you CAN have. I was doing that too, in the >> beginning, and it felt so much more restricting than it actually was. Once I >> started thinking in positive terms, thinking more about what I CAN have to >> eat, I felt better about the whole process. >> >> You can start feeling better about your new way of eating by making a list >> of things you CAN have, and go from there. Also, because we all learned how >> to cook and bake using wheat, we have certain expectations about how bread >> should taste and feel in our mouths. Breads, cookies, pancakes, muffins, >> etc., made without wheat just are not ever going to taste and feel that way. >> We have to re-learn how to bake things, and how to enjoy eating them. >> >> For me, the real pleasure of eating a gluten free bread product is the >> knowing that I am not going to be sick if I do. That in itself helps me to >> enjoy it. >> >> Karen in Arizona >> > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 2, 2009 Report Share Posted April 2, 2009 Yes I do....and I put a couple tablespoons of vinegar in the grains...this is a lot like the weston price idea...I just do the beans longer because the sprouting helps to change the structure of the bean and make it more digestable. Ronni > Do you soak your beans at room temperature? > > Thanks - Amanda > > , " ronnimike " <HISSPECIALTOUCH@> wrote: > > > > Just thought I would add this thought....are you sure it is just the > > grains....for us soaking and drying and then grinding grains was the answer. Grains and legumes have a thing called lectins in them and they are as bad as the grain reaction itself. For us, for example, > > chick peas, if we bought the flour would make everyone sick, even the smell was enough to make some of us sick. But I tried the soaking and toasting...and we use it all the time. I soak for at least 24 hours if not til they sprout...changing the water several times...and then put them in the oven at 250 or so and dry em...often we will toast em and make a nutty flavor. I also do the same with split > > golden peas and we add either or both to our flour mix. > > > > For us, the secret to living with GF/cf and many other restrictions, > > is remembering that food is to nourish the body...or in other words, > > eat to live, not live to eat....or get so hung up on taste that it makes life miserable. That's hard when ya have kids as we do, but sometimes it has to be that way to get better...for us health supersedes taste. I am not saying that we don't enjoy foods...it is just that we have found that if it happens to taste good...then we get a perk....if we are not allergic or intolerant and can afford it.. > > then the rule is to shut up and eat it....sounds harsh...but with some of us having 50+ allergies...it's what it takes to get thru this. > > just my two cents. > > Ronni > > > > > > > > > > > > What would be a good sub for soy flour in pumpkin muffins? It calls for 1 1/2 cups brown rice flour and 1/2 cup soy flour? We don't do soy, potato or any flours with wheat/gluten. > > > > > > I have to say I'm getting really frustrated with baking. We have been gluten free for almost 3 weeks and I keep trying recipes for stuff like gluten free pancakes, waffles, pumpkin bread, cookies, brownies. I have not had one success yet and the ingredients are costing me a fortune. I'm so sick of throwing stuff out. I have no idea what I'm doing wrong. I did find one pizza crust recipe that has worked but everything else I've made using gluten free flours has failed miserably! I'm guessing it's because we are so restricted and have to sub so many ingredients but I can't find any recipes that work with all our restrictions. Any suggestions would be greatly appreciated. > > > > > > Thanks > > > Amy > > > > > > Quote Link to comment Share on other sites More sharing options...
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