Recipes for celiacs (coeliacs)?

Question

Hi,

Anyone have any interesting recipes suitable for gluten free, dairy free, corn (maize) free celiacs?

I'm newly diagnosed and sick of chewing on bits of seaweed and leather. lol

Danny.

Answer 1

Simply learn the list of ingredients and food additives you can not eat and read those labels. Then cook your normal recipes you can also substitute wheat AP flours for gluten free counterparts in any health food store. here is the link below for one such list. I just cooked for a family that needed a GF diet and add vegetarian dishes and meat dishes to that for a party

Answer 2

My step-daughter was diagnosed with Celiac's Disease.  If you go to Google.com and type in Celiac Disease Diet it will come up with all the foods you can eat (which are a LOT of them) plus it will lead you to lots of recipes.

Hope that helps.

Answer 3

Pesto Soup:

Ingredients (serves 4)

1 tbs olive oil

1 leek (white part only), chopped

1 pontiac or desiree potato, peeled, chopped

1.25L (5 cups) gluten-free vegetable stock

2 zucchini, chopped

100g baby green beans, trimmed,cut into 2cm lengths

1 cup (120g) frozen peas

1/3 cup (80ml) gluten-free pesto

Shaved parmesan, to serve

Method

Heat the olive oil in a large, heavy-based saucepan over medium heat, then add the leek and cook for 2-3 minutes until softened but not coloured. Add the potato and stock and bring to the boil, then reduce heat to medium and simmer for 5 minutes. Add the zucchini, beans and peas and cook for a further 2 minutes until potato is cooked and zucchini, beans and peas are just tender. Stir in the pesto and season. Ladle the soup into bowls and serve topped with shaved parmesan.

Thai Chicken cakes:

Makes 12

Ingredients

4 small chicken breast fillets

(about 600g total), roughly chopped

1 egg

1 1/2 tbs gluten-free Thai green curry paste*

2 tbs fish sauce

2 tsp palm* or caster sugar

Zest and juice of 1 lime

1/2 cup coriander leaves

4 kaffir lime leaves*, finely shredded

2 tbs vegetable oil

Baby Asian salad leaves* and sweet chilli sauce, to serve

Method

Place the chopped chicken in a food processor with the egg, curry paste, fish sauce, palm or caster sugar, lime zest and juice, and coriander leaves, then process until just combined. Transfer to a bowl and mix in the shredded kaffir lime leaves. Use wet hands to form the chicken mixture into 12 small cakes.

Heat the vegetable oil in a large non-stick frypan over medium heat.

Cook the chicken cakes, in batches, for 2-3 minutes each side or until golden brown and cooked through.

Serve the chicken cakes with Asian salad leaves and sweet chilli sauce.

Beef Cannelloni

Ingredients (serves 4)

250g lean beef mince

20g (1/4 cup) fresh gluten-free breadcrumbs (made from day-old gluten-free bread)

1 egg

2 tbs reduced-fat milk

2 green shallots, ends trimmed, finely chopped

1 tbs chopped fresh oregano

1 small garlic clove, crushed

2 1/2 tbs coarsely chopped fresh parsley

Salt & freshly ground black pepper

16 round (21.5cm-diameter) rice-paper sheets

Tomato sauce

2 tsp extra virgin olive oil

1 small brown onion, halved, finely chopped

1 large garlic clove, chopped

1 x 400g can diced tomatoes

80ml (1/3 cup) water

1 small fresh red chilli, deseeded, finely chopped (optional)

1/2 tsp balsamic vinegar

1/2 tsp white sugar

Method

To make the tomato sauce, heat the oil in a saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and cook for 30 seconds or until fragrant. Add the tomato, water, chilli, vinegar and sugar and bring to a simmer. Reduce heat to low and simmer, covered, stirring occasionally, for 20 minutes or until sauce thickens slightly.

Meanwhile, to make the cannelloni, combine the mince, breadcrumbs, egg, milk, green shallot, oregano, garlic and 1 tbs of the parsley in a large bowl. Season with salt and pepper.

Soak a rice-paper sheet in a large dish of warm water for 30 seconds or until soft and pliable (don't leave the rice-paper sheet in the water too long or it will become fragile and tear). Drain on paper towel and transfer to a clean work surface. Spoon 1 tbs of the beef mixture down the centre of the rice-paper sheet. Fold in ends and roll up firmly to enclose filling. Place cannelloni, seam-side down, in a large bamboo steamer basket. Repeat with the remaining rice-paper sheets and beef mixture.

Bring a large saucepan of water to the boil over high heat. Cover steamer basket and place over the pan. Steam cannelloni for 5 minutes or until cooked through. Use tongs to transfer the cannelloni to serving plates.

Spoon tomato sauce over the cannelloni. Sprinkle with the remaining parsley and serve immediately.

Answer 4

There are lots of gluten free items in the natural food store and even the supermarket so you can have pasta, noodles, breads, muffins and all sorts of gluten free things undreamed of just a few years ago.

http://www.recipesource.com/special-diet...

&

http://search.yahoo.com/search;_ylt=A0oG...

Experiment and you 'll find all sorts of good things where you never would have expected them to be!  I am glad that you have found a big problem  in your life and are able to address it!

Keep positive~Gluten is not very tasty.  The Chinese make it into a meat substitute and it's kind of disgusting, so in truth, you're not missing much!