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Celiac Disease
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Posted 2/5/2011 9:08 PM (GMT 0)
Ok so I'm not starving, but I am Southern. Raised in South Mississippi mostly and a few years here and there in Arkansas and Louisiana.

I'm not typical Southern as far as my diet goes. I don't fry anything except occasionally some green tomatos, some okra, and catfish. And I mean rarely (maybe like, once a year). Don't really eat a lot of bread. Period. But I gotta have an occasional piece of cornbread to go with my beans and greens-lol.

I do love dairy (low fat of course). I don't cook with lard, butter, or vegetable oil. But I am not a health nut.

Blah, blah, blah...I'll get to the point:

Looking for some Southerners with Celiac's that can help me replace some things without totally changing my favorite cultural recipes (Ooh, I wonder if Paula Deen will go gluten free for a few episodes?). I mean come on, it's Southern cookin?!

Some things that will be hard for me to do without:

cornbread

cream of wheat

grits

an occasional biscuit

chilli

homemade mac and cheese

casseroles (hello! for "dinner on the grounds")

sauces

I probably could go totally vegetarian, though, and be perfectly happy...if I were still in the South where the fresh veggies are; instead I'm in Northeast Wyoming.

Found a health food store and bought a few things. But a lot of that stuff just seems too herbal for me. Kinda scared it's gonna make me extremely gassssy;p

Need some help please.

 

Posted 2/8/2011 8:18 PM (GMT 0)
You might look for Polenta recipes for a gluten-free corn bread substitute... Polenta is supposed to be 100% corn, no wheat. Or you can use "all purpose gluten-free flour" mixes available online or in some health food stores to substitute for the wheat flour in regular cornbread recipes. Many recipes that use eggs can manage to be used with gluten-free flour blends and do ok...

Gluten-free rice pasta made by Tinkyada is pretty darn good...I make my own mac & cheese with this pasta.

There are a couple of different brands of "cream of rice" cereal...I like the one from Bob's Red Mill called Rice and Shine...just add a little milk and voila - cream of "wheat" without the wheat!

I've always made chili without gluten...my chili recipe is tomatoes, beans, onions, celery, green bell peppers, garlic, herbs & spices (meat can be added, I don't because I'm vegetarian), and it tastes pretty good...

Biscuits are a challenge....but my DH has what I think is a pretty good recipe for GF biscuits...will make a separate post for it...

Most casseroles use either pasta or breadcrumbs...so substitute cooked brown rice for the breadcrumbs (may need to reduce liquid ingredients a little bit), and Tinkyada rice pasta for the regular pasta.

For sauces & gravies, you can use arrowroot, corn starch or sorgham flour as a thickener instead. Rice flour also works, but it gives the sauce a gritty texture.

I have no experience with grits, so don't have a suggestion for that...perhaps someone else here will...

You might try searching Amazon.com for gluten-free cookbooks for more ideas...

I hope this helps...take care,
Posted 2/8/2011 8:22 PM (GMT 0)
C's Beautiful Bountiful Bodacious Bantastic Biscuits

½ cup Ener-G Foods Potato Mix (or other gluten-free flour)
½ cup Corn Starch (or Tapioca Starch)
2 Tsp. Baking Powder
¼ Tsp. Salt
1 Tbsp. Butter (or Nucoa)
Mocha Mix (or milk or water – if using water, add 1-2 Tbsp. Lecithin granules)

Mix all dry ingredients thoroughly. Cut in the butter with a pastry blender or knife. Blend in Mocha Mix a little at a time until mixture reaches the consistency of dough – not to mushy. Flour a glass with Potato Mix or Tapioca Flour and cut out round biscuits. Press remaining dough together and make more cutout biscuits, repeating until there is no more dough left. Place biscuits on a baking sheet.  (We use a nonstick baking sheet.) Bake at 425º F for 10-15 minutes, or until biscuits begin to turn light brown. Smoke signals are an indication that the biscuits have been left in the oven too long ;)
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