Gluten Free Recipes

Page 31 / 46
melford, Oct 15, 10:30am
yes butter can be used instead, we just use olivani because we are dairy free
earthangel4, Oct 15, 6:37pm
Yes I am dairy free as well,and I just substitue to what ever I can have,
earthangel4, Oct 15, 6:38pm
sorry I meant I am just not allowed milk,but can have cheese and cream and butter,so I use alot of butter
madzwhippet, Oct 16, 6:58am
to 2hals.your chewy biscuit recipe looks so good.have written it out to try.thank you .
goodfairy, Oct 16, 7:05am
Thanks melford, made these today turned out great,just added some allspice 'Yum'
tups1954, Oct 16, 7:40am
As I am from the whitebait capital of nz Haast we use only 2 eggs or 3 per 500gms of whitebait. You only then use lemon juice or some of the oldtimers here use mint jelly but of course check the labels. My husband is coeliac and we have embraced the diet no sweat and for those of you who use Tamari some of the labels are full of gluten .
linnylast, Oct 16, 8:23am
Whitebait fritters dont have flour in them it spoils them ,just eggs and salt.
herika, Oct 16, 5:48pm
Braggs All Purpose Seasoning is totally gluten free and just made of : Non GMO soybeans and purified water. It has no preservatives, no alcohol, no colouring agents or chemicals and is not fermented.And it tastes just like ordinary soy sauce - its fantastic! :)
melford, Oct 16, 8:15pm
Tamari Soya Sauce IS gluten free - where is your evidence that it is not! It has been certified as being gluten free. Also Pams and Basics brands are gluten free also
gaspodetwd, Oct 18, 7:31am
That is interesting as we react to Pams. So we don't think they are GF. The slightest trace makes my 3 year old and husband very ill. We find the key is fresh - fresh ginger, garlic, pepper, no cheat mixes - tastes amazing - very cheap and no possible contamination. Sometimes I wonder if cleaning down is downe absolutely thoroughly - as we can be fine with one lot - and then have to ditch the next - there are very few things I buy that are pre-prepared. It certainly tastes better that way - and it is surprisingly quick to do.
gaspodetwd, Oct 18, 7:34am
I would love some great recipes using rice paper - only real ingredients please - and definitely no soy (Unless GF fermented), capsicums, avocadoes, tomatoes, potatoes, citrus, limited dairy, gums,- but if you can supply then post here!
mfe, Oct 18, 8:04am
Dear Melford, I'm putting together a kindergarten recipe book as a fundraiser for my childrens' kindy. I've had lots of mums ask for some GF recipes as well. Would you allow me to include a few of yours! I would also acknowledge you as the writer of the recipes. I know nothing about GF food and think yours sounds yummy. Thanks Kylie
melford, Oct 18, 8:18am
By all means, help yourself. Thanks for asking.
melford, Oct 18, 8:21am
Correction re my comments aboput gluten free soy sauce. Tamari is the one we use but after doing some research I don't think pams or basics is gluten free. My comments about those brands were from a resource put out by the Christchurch Hospital Nutririon Services for Coeliacs in which they stated they were gluten free. I will be taking the matter up with them
gaspodetwd, Oct 18, 8:36am
I was given the same info - most of it was wrong - in the pack I got about 2 years ago. Many companies have also since changed recipes and some things that were GF no longer are - and vice versa. Always ring the freephone number to find out! And don't trust what you see on the websites.
gaspodetwd, Oct 18, 8:41am
Oh - we avoid olivani and all spreads - as we don't eat palm oil - and we still find bacon and sausages adn a no-no - as they cause a gluten reaction. I guess they just get contaminated - we used to use The black ball co pork sausages (not cheap) and Ashby's, - but both make my two ill. Verkerks - is worse. I really can't understand why. Anyway sauasges and bacon is off the menu at our house until they get it sorted.
melford, Oct 18, 9:06am
wow you must be having such a difficult time gaspodetwd. We use olivani as we are dairy free and don't get any reaction. And yes we are continually checking labels as we are aware that manufacturers change their ingredients but we have no problem with Verkerks gluten free sausages not that we have them very often. Similarly we have had no reaction with tamari soy sauce. I guess everyone has to work out for themselves what they are able to tolerate.
gaspodetwd, Oct 18, 9:45am
Well my two aren't very good with any dairy. they are best on A2 milk - as soy is just nasty for them and they can't have rice or almond or anything - and they have to avoid all yoghurt and cheese, they occasionally have GF ice cream. We figure is is best to have a tiny bit of butter than palm oil. But we use olive oil and sunflower, sesame and one or two specialist oils as necessary. Actually at home it is dead easy. Out - well that is a different story, people think they need to avoid wheat flour - not sugar, 'vegetable oil', MSG, icing sugar if it is the wrong brand chocolate if it is the wrong country of origin. Our trip to Wellington was disastrous for food. There were very few places who even offered GF food - I feel sorry for GF ppl there. It is far easier here in Chch.
madzwhippet, Oct 19, 8:27am
This is bumped to remind me to copy out more of these wonderful GF recipes.many thanks for the advice too.
herika, Oct 19, 6:53pm
As instant coffee may have gluten fillers in it, if you are going to do this recipe use gluten free coffee such as freeze dried coffee :)
herika, Oct 19, 7:00pm
Its not a matter of what a person can tolerate or not, even not having an obvious reaction doesnt mean the little bit of gluten a person ingests isnt harming them: Taken from the Coeliac NZ website:
'A breadcrumb won't hurt someone with coeliac disease'.MYTH
Even very small amounts of gluten can be toxic to people with coeliac disease. :)
herika, Oct 19, 7:12pm
Taken from Dr Rodney Fords website: "Some researchers and professionals believe the brain and nervous system are particularly susceptible to gluten damage and that nerves may be silenced by this damage.Dr. Rodney Ford of New Zealand points out that if the nerves in an organ or system are damaged in some cases there may be LITTLE DISCOMFORT OR FEW SYMPTOMS until there is serious dysfunction or organ failure. The very nerves that give warning are themselves damaged/silenced. But slowly dysfunctional nerves in an organ, for instance, affect the health and function of that organ or system".
madzwhippet, Oct 20, 8:07am
having fun reading and copyingthese recipes.it has also inspired me to try some of my older recipes by changing them to be GFree.thanks alot .I'll be back to get more.
pommyjohn1, Oct 20, 8:57am
Great news for us coeliacs Burgan has started selling a Gluten Free range of bread .I picked up a fruit loaf at my local Foodtown for around $6.50.They had about 4 different varieties including a white sandwich loaf.The fruit loaf tastes fine
melford, Oct 20, 10:23am
herika - I don't know why you insist on pasting every available bit of information from every website around the world. I suggest you educate yourself and not be so biased about a topic that you have no medical knowledge which would assist you to know what is correct and what is not. Even in the medical profession there is contradictory opinions yet you seem to beleive everything you read as take it as gospel. Of course it is up to the individual to make up their minds whether they can or can not eat something. There are differing degrees of coeliacs, some people are lactose intolerant as well, some people are also dairy free whilst others are not. Soem cannot ingest a "breadcrumb" hence the need for non contamination, some people are not affected by a minute amount of gluten. Just about every post that refers to a recipe you have to condemn it and comment about it - it doesn't matter who posts. This thread is supposed to be for gluten free recipes, not a forum for your ramblings. Come on be sensible and stop frightening people to death!