Moms cooking for Celiac disease

Mangala - posted on 12/27/2012

Please look at my blog http://www.mangaladeshmukh.wordpress.com All my recipes are gluten free, egg, treenut and peanut free. I also try to give sustitutions for dairy. I upload new recipes every 10 days or so, and will be happy to your feedback on my blog.

Kelly - posted on 11/24/2012

My son is diabetic and has become very sick..He was just diagnosed with celiac as well as lactose intolerance. He has a pump so not concerned with the carbs but not sure what to cook for him.

Beth - posted on 02/19/2010

365 crock pot recipes site is all for celiac, her daughter has it , try to google stephanie o rea

Chris - posted on 02/18/2010

She should check out my friend's blog! http://yardtofork.wordpress.com/

She has celiac as well, and has some fun recipes that kids might enjoy.

Raquel - posted on 02/18/2010

Thanks everyone!

Sarah - posted on 02/17/2010

I thought I had celiac disease and was gluten free for three years. I have a GREAT gluten free peanut butter cookie recipe:

GF gluten free cookies

One cup creamy peanut butter
One cup white sugar
One teaspoon baking powder
One egg

Preheat the oven to 350°.

Cream the peanut butter and sugar in a bowl. (As much as I love my KitchenAid, I have found that this is a hand-stirring job). Beat in the baking powder. Add the egg. Mix until it is all well combined.

The dough will be sticky, so be prepared to get your hands messy. Roll some dough into a ball. (How big? That depends on you. I have found, however, that the smaller these cookies are, the better they hold together. Eat two instead of one!) Roll the ball into white sugar. Line a baking sheet, covered in parchment paper, with sugary balls of dough.

Bake in the oven for about nine minutes. You will know the cookies are done when they feel coherent, but still a little soft. Take the tray out of the oven and let the cookies rest for at least five minutes. Afterwards, carefully transfer them to a cooling rack. After ten minutes or so, they will have hardened and be glistening with sugar.

Eat them.

Makes ten to twelve cookies.

As for kid friendly gluten free cookbooks, I've heard great things about this one: http://www.amazon.com/Wheat-Free-Gluten-...

Also, if she's not one for difficult or time consuming recipes, I would definitely get some Pamela's Pancake and Baking mix, I LOVED it when I was GF. Just make sure you go EXACTLY by the directions when you're making the pancakes or they end up like crepes. Pamela's makes a lot of other great things, their bread mix was my favorite gluten free bread. I used it to make food for my wedding, non-gluten free people didn't even realize it was any different.

If you need any more recipes or tips, please let me know!

Laci - posted on 02/17/2010

Company's Coming has a Gluten Free cook book out there. Also, many restaurant chains have Gluten free/Celiac menu options. If your ever out try to take note of the things they have available and mimick it at home

Nicole - posted on 02/17/2010

My mom has this also I will talk to her I think she has a book and see what it is called.

Raquel - posted on 02/17/2010

Thank you so much. Yes, they told her there is a much higher chance for him to have it since he has diabetes but they were told to have their other children tested also. That's her next step.

Carys - posted on 02/17/2010

Hi. Is the diabetes linked to the coeliac's disease?

My partner is coeliac too, and was diagnosed at 15 years old. It's not much fun for him, but it must be worse for a child! All I do for cake, biscuit and pastry recipes is substitute wheat flour with Gluten Free flour. If it needs to be self-raising flour, I add an extra amount of baking powder which makes the mixture even lighter. Carrot cake and banana bread are a good recipe to make, in muffin cases. I add less sugar to those anyway, because of the natural sugar in the carrots and ripe bananas.



Here's my banana bread



Banana bread



PREPARATION

1hour 30 minutes



175g (6oz) plain flour 2 eggs

2 tsp baking powder 1 tsp vanilla extract

½ tsp bicarbonate of soda 4 large ripe bananas, mashed

125g (4½oz) butter, melted 100g (3½oz) raisins (optional)

150g (5½oz) brown sugar (I use less)



Preheat the oven to 170°C/325°F/ gas mark 3. Grease a 1lb loaf tin and line with baking parchment/ around 16 muffin paper cases.

In a large bowl, mix together the flour, baking powder and bicarbonate of soda. In another large bowl, mix together the melted butter and sugar until well blended. Add the eggs and vanilla, then the mashed bananas. Mix well. Stir in the raisins. Gradually add the flour mixture, stirring well. Scrape the mixture into a loaf tin.

Bake for 1-1¼hours/ 20 minutes if making muffins, until golden and springy to the touch. Leave in tin to cool.



STORAGE

Suitable for freezing. Keeps for up to 4 days in an airtight container.