Oh yes, please do share the recipes. Potstickers, especially, are sorely missed.
Have a great time!
Results from our first GF baking adventure. Friend doesn’t know how to bake at all, so instruction definitely required. Chose a good (I thought) all purpose bread recipe, to start with, since she misses bread most of all. It was a K/A GF A/P flour recipe, but had to sub Bob’s Red Mill A/P flour blend. Also, recipe called for xantham gum, eggs, sugar, yeast, milk. We subbed DF milk for regular - shelf stable coconut milk, the drinking kind, and egg whites (5) instead of the 3 whole eggs called for. Perhaps any or all these subs helped to cause the failure. As well
As the recipe itself, which seemed a little wonky, once we got into it further. It rose well, smelled good and we took it out after I gave it an extra 5 minutes to ensure doneness. Recipe said to turn it out of the pan immediately, which is contrary to everything I know about baking, most usually. Then again, have never actually baked GF. Anyway, after doing it as instructed, the bread fully and totally collapsed to a whopping 1 1/4 inches. It tasted weirdly good to all 3 of us, and J is enjoying thoroughly. Not discouraged, but determined as well as challenged. More on this topic later. Will ask SIL for her GF, DF pizza crust recipe, which she says works well. Meanwhile, friend will be getting officially tested for food allergies, which is a very good thing. She’s def intolerant to wheat, and she thinks, most dairy. Stay tuned.
This gf grain is interesting. Just ordered it.
https://www.amazon.com/Yolélé-Fonio-Protein-Gluten-Free-Cooking/dp/B075LZ3FVZ
My post is rife with cynicism so if that is not your thing you may want to just scroll on past.
Sometime around 1999 I ended up at lunch with my boss and his daughter was diagnosed celiac. She was very forthcoming and I learned a lot. It’s definitely a real thing.
Fast forward twenty years and things have changed. In part because of the Internet and what I call the “Food Babe effect” all kinds of self-diagnosed woes and ailments are rampant. I have one difficult person in my extended family.
The big impact on me comes with recruiting and selecting crews for yacht deliveries. I won’t bore you with the long and painful learning process I’ve been through. I’m generally tolerant but scar tissue builds up.
Here is where I am now. Everyone applying for a crew slot gets a food questionnaire. Responses that include lists of allergies and syndromes require a doctor’s note. Period. No exceptions. No you can’t bring your own food (no room). No you can’t cook for yourself (too disruptive). You eat what I cook or you don’t eat, and not eating isn’t an option because it reduces effectiveness.
Customers pay the bills and the bills will reflect extra work for entitled silliness.
I would rather have someone tell me they have ethical issues (vegetarianism), religious needs (Kosher or Halal), or strong feelings (“I really hate eggplant”). I can work with those.
I have run vegetarian boats, Halal boats, semi-Kosher boats, and no-eggplant (grin) boats. I have yet to have a celiac on board but I’d be prepared to manage that, including avoiding cross-contamination.
I would add to the mix that I began to suspect gluten intolerance on my part. I went to the doctor and ran through a bunch of testing that took some time to discover something entirely different was the problem, something that could be addressed and managed without giving up the glory of gluten. grin
Self-diagnosis is a fundamentally bad idea and should not be tolerated.
Okay rant over.
I do have two diagnosed celiacs in my life. We’ve found substitutes to fall short. We just cook differently when they are coming. Cross-contamination is the big impact.
Hear you on the self diagnosis, and totally agree; my old Doc, had a coffee mug that said: “Don’t let my medical degree interfere with your internet search”! Sums it up quite succinctly.
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A good (young) friend of our family was just diagnosed celiac. Can anyone recommend good 1:1 GF substitutes or favorite GF brands? Specifically interested in:
Spaghetti noodles
Macaroni noodles
Linguini
Boxed mac n cheese
Other pasta shapes
Frozen pizza
Prepared pizza crust
Frozen cupcakes/cakes
Major condiments that normally contain gluten
Flour tortillas
Waffles/pancakes
Chicken nuggets
Pretzels
Sliced sandwich bread
Baguette, rolls, etc.
Anything else you think is good
Anything you would recommend for kids
ETA: hot dog and hamburger buns, cheesy crackers
The parents aren’t big into cooking without a recipe, and as both work a lot, I think they’d lean toward prepared foods versys homemade baked goods, pastas, or home-blended flour substitutes. Frozen or shelf stable or mixes or products are fine. They like the Instant Pot. I already saved several suggestions from the baking rec’s post that @truman started recently.
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Here’s what I have gathered so far:
Cappello’s Naked Pizza Crust https://g.co/kgs/FYqaZ8
Tate’s Bake Shop Gluten Free Cookies Variety Pack, Lemon, Ginger Zinger and Chocolate Chip Cookies, 3 - 7 oz Bags https://a.co/d/gxT8L58
Schar - Pizza Crust - Certified Gluten Free - No GMO’s, Wheat or Lactose- (2 - 5.3 oz) 4 Pack https://a.co/d/bIwJpsn
Schar - Entertainment Crackers - Certified Gluten Free - No GMO’s, Lactose or Wheat - (6.2 oz) 6 Pack https://a.co/d/fHz1Si5
Namaste Foods Gluten Free Waffle & Pancake Mix, 21 Oz https://a.co/d/6N5IcrD
Cup4Cup GF Flour
Authentic Foods Steve’s Gluten Free Cake Flour – 3 lbs
https://www.vitacost.com/authentic-foods-steves-gluten-free-cake-flour-3-lbs
Antimo Caputo Gluten Free Pizza Flour 2.2lb - All Natural Multi Purpose Flour & Starch Blend for Baking Pizza, Bread, & Pasta (2 Pack) https://a.co/d/0fkbEdt
King Arthur, Measure for Measure Flour, Certified Gluten-Free, Non-GMO Project Verified, Certified Kosher, 3 Pounds, Packaging May Vary https://a.co/d/283kErf
King Arthur, Gluten Free Fudge Brownie Mix
https://a.co/d/5YDWuZO
King Arthur, Mix Muffin GF, 16 OZ (Pack of 6) https://a.co/d/57L4LQf
-TIPS-
GF Baking
-RECIPES-
Oat Flour Chocolate Chip Cookies
New York Times GF chocolate chip cookies
Mocha-Walnut Torte
Italian Chocolate Almond Flourless Cake
Salted Peanut Butter Cookies
Almond Flour Chocolate Cookies
Lemon Cake
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Ugh, sorry to hear. Tough especially for a kid.
Dried pasta: Jovial
Frozen pizza: Capello
Soy sauce: any Tamari (wide price range if you want to get fancy)
Crackers: Schar
Burger buns, bread: Udi’s
Bread for toast, grilled cheese: Canyon bakehouse
Baking mixes & Flours: KAF, Namaste
Flatbread/pita/quesadillas: Mission
Pretzels: Snyders
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Awesome, thanks!
The Ovenly CCCs work great with GF flour – I think it’s because the flour hydrates overnight and loses its grittiness. Also freeze great as balled up cookie dough to bake fresh.
The Amazon / Wacky cake also does well with GF flour, especially for a birthday cake.
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Any idea if Annie’s boxed rice noodle mac n cheese (or a TJ’s version) is any good?
We made our own Mac and cheese so I’m not sure. Easy to try a box of Annie’s though.
(I just checked - it’s rice based pasta, which is a good sign.)
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Dried pasta: I have tried several different ones, including Jovial and TJ’s and some chickpea pastas, but I keep going back to Barilla’s GF. Whole Foods lasagna noodles were pretty good too. Do not try to make GF pasta in the InstantPot unless the recipe was specifically designed for the exact same brand and shape of GF pasta - I learned this the hard way when we ate paste for dinner…
Frozen waffles: Nature’s Path
Tortillas: Siete brand almond flour tortillas. (I haven’t been as happy with their snack foods, but the tortillas are nice and light, and structurally better than corn tortillas - which are naturally GF - for things like quesadillas.)
Chicken nuggets/fingers: TJs brand and Perdue are good but I prefer Wegmans.
I have been impressed with GF selections at Costco and BJ’s near us ( Boston suburbs), and Wegmans has a huge selection and labels all their own brand with major allergen info. Not sure where your friends live but that might be a good place to look for snacks and condiments.
Other thoughts:
Ore-Ida fries are generally GF, as are Chex (most varieties, will be clearly marked on front of package).
Bread crumbs/breading are uniformly terrible. Expect gummy-ness.
Avoid Bob’s Red Mill Pizza Crust Mix at all costs, unless you/they enjoy eating egg-flavored cardboard.
I’ve been trying to make my own bread and pizza crust so can’t help there. The Caputo flour you mentioned (@ChristinaM) does contain wheat starch and not everyone can tolerate it, so I would not recommend starting there.
If your friends are on IG, there’s a guy who reviews snack foods and other prepared products - philhatesgluten - worth checking out for ideas.
Good luck!
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So helpful! Thank you!
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