Gluten free -suggestions?

Terrible twos, I've just bought some "rajgira flour" from Choitrams. Is this amaranth? And I don't suppose you cld share a roti recipe for it, could you??? BFC, yes rajgira is the Indian name for Amaranth. I'm glad you found it in Choithrams... I usually get mine from the organic cafe. The receipe is simple, but a bit of trial and error: you need to add some water to knead the amaranth flour - don't add too much or else it will become too soft and you won't be able to roll it (sorry, don't know the quantity of water to add!). Make small round balls from the dough. I usually take a piece of wax paper and liberally sprinkle rice flour onto it. Then dip the round ball into some more rice flour and roll into a small round (maybe a diameter of 4 inches - and as thin as regular rotis) - it's easier making this size than big ones. Dip a tissue into a bit of oil and wipe the pan on which you'll make the roti - you do this after the pan is heated. Now is the tricky bit - lifting the rolled dough from the wax paper is a bit tough - it tends to break. So with your left hand, lift the wax paper and turn the rolled side up onto your right hand and peel off the wax paper with your left hand and then immediately put it on the heated pan. Cook both sides like a regular roti. Once both sides are done, remove from pan and spread some olive oil (or any other oil) on it. If the roti turns out a bit hard, you may want to roll it a bit thicker. Phew... I hope this makes sense. Honestly, it took me over a week to figure out how to make this. There's a slightly different method on hot to cook the roti on this site: http://www.indiacurry.com/bread/makingglutenfreeflatbreads.htm Last week, for the 1st time, I tried stuffing some boiled potatoes in the roti (like the traditional India potato paratha) and it turned out pretty good. For this you boil the potatoes, mash them and add salt and coriander leaves (usually add chopped onions as well, but the water from it would probably cause issues with amaranth flour). Roll two small rounds of the dough (4" inches in diameter). Place the filling on one of them and cover it with the 2nd rolled dough. Don't put too much of the potato filling as it can get messy. Fold the sides and cook on the pan. Once cooked, add olive oil on top. edited by terrible_twos on 23/01/2011 <em>edited by terrible_twos on 23/01/2011</em>

P.s Sleepy, can I have your recipe? Jammiemonster - So sorry totally forgot about the thread ! Thanks for your receipe sounds fab, I'll search for mine (in a book somewhere) and will post soon - thanks alot for yours ;)

frittatas are quick and easy to make, and convenient for lunch, and you can throw whatever's in the fridge in them. (veggies, turkey, cheese, etc.)

The biology behind gluten intolerance is very poorly understood and in some cases it does not make much sense! For example it is estimated that only 20% of celiac have gastrointestinal symptoms, that counting silent/latent/true celiac up to 1% of the population could be affected, and the last one (my favorite!) gastrointestinal symptoms are NOT correlated with intestine degeneration, ie your intestines could be completely degenerated and you would not have pain (but certainly nutritous deficiency). Having said that the blood markers are all different in their sensitivity/selectivity and if I remeber well only one is now recommended, the others being considered suboptimal. I think the main reason why it took me so long to get my body GF is that I was simply doing mistakes all the times :) and it took a while to really get ride of gluten. For example, there could be gluten in a low fat yogurt or in anything which was smoked. The European legislation has changed since and it now need to be written on the label but sometimes I feel sick for no apparent reasons and I wonder. When it all started I was living in Germany and they had a great celiac society - incredible amount of scientific materials and a database listing all the products you could buy in a shop. It was very useful, there is unfortunately nothing like that over here. Anyway lot of luck and support as the beginning is not easy

The biology behind gluten intolerance is very poorly understood and in some cases it does not make much sense! For example it is estimated that only 20% of celiac have gastrointestinal symptoms, that counting silent/latent/true celiac up to 1% of the population could be affected, and the last one (my favorite!) gastrointestinal symptoms are NOT correlated with intestine degeneration, ie your intestines could be completely degenerated and you would not have pain (but certainly nutritous deficiency). Having said that the blood markers are all different in their sensitivity/selectivity and if I remeber well only one is now recommended, the others being considered suboptimal. I think the main reason why it took me so long to get my body GF is that I was simply doing mistakes all the times :) and it took a while to really get ride of gluten. For example, there could be gluten in a low fat yogurt or in anything which was smoked. The European legislation has changed since and it now need to be written on the label but sometimes I feel sick for no apparent reasons and I wonder. When it all started I was living in Germany and they had a great celiac society - incredible amount of scientific materials and a database listing all the products you could buy in a shop. It was very useful, there is unfortunately nothing like that over here. Anyway lot of luck and support as the beginning is not easy

Carrefour (MoE) recently started to import Dr. Schaer product which is the best GF brand that I know. You basically have everything from pasta, flour, cakes, salty snacks, etc. And it tastes like normal food!! So you don't even have to look for GF-recipes :) Funny enough the products are in the 'organic/ethnic section' where the fruit juices are, but the Dr. Schaer products are bright yellow so you can't miss them :) Having said that I've needed more than 2-weeks to feel the benefit of the GF-diet after I have been diagnosed celiac (and this was after blood test AND endoscopy, ie according to official diagnosis). I could feel the improvement app. 3 months after I started the diet. If I can only give you an advice: get yourself properly diagnosed before satrting the diet, once you've started it is much more difficult to diagnosed and to follow a GF diet is very very contraignant/expensive so you really don't want to do it if not necessary. I don't have personnal experience but I've heard about a celiac specialist at City Hospital. Last but not least, I have loads of material on the topic if interested PS just going through your original post. I have myself some issues with sulfites but never had any problems with the Dr. Schaer product. edited by pascale007 on 18/01/2011 <em>edited by pascale007 on 18/01/2011</em>

P.s Sleepy, can I have your recipe?

Fish Pie Start by peeling the spuds and get them on to boil. Then make a white sauce, melt butter (about 50 grams) the add 3-4 tablespoons cornflour, heat until bubbles. Remove from heat add about 500mls milk gradually, return to heat and stir constantly until it thickens. Now I then add optional bacon diced (about 200gs) best if you fry it up first and onion ( 1 medium) finely chopped. Salt and Pepper 2 cans Tuna in water not drained (normal size? is it 180gms?) Frozen mixed vege and broccoli forets? whatever you like really? few handfuls. I also like to add 4-6 hard boiled eggs chopped. All goes into the white sauce (except the eggs) and a bit of mixed herbs or parsley. Stir through for about 5mins then tip into casserole dish. Then stir through eggs. Sometimes I then chuck in some cherry toms. Top with mashed potato, grated cheese, rice crumbs a few more cherry toms and bake for 45mins at 180C. I use fan bake. As you can see it's a bit of a make it up as you go along recipe that my mum used to make, really good comfort food and the kids love it!

Jammiemonster Love the fish pie recipe ! pls can you post it for me as very different to the one I do, thanks alot ;)

Here is a gluten free hamburger bun recipe: 3/4 cup rice flour 1/4 cup potato starch (haven't found here so replace with corn starch) 1/2 cup tapioca starch 2 tsp baking powder 1/2 tsp xanthan gum (binder to replace gluten - found at Organic shop) 1/2 tsp salt 1 TBS sugar preheat oven to 225 In a separate bowl: twp eggs 1/3 cup oil 1/2 cup milk mix wet ingredients with dry, spray muffin pan (I found a pan with four large rings at Lulu, probably for mini quiches or something else but works nicely for hamburger buns). Bake for approx 20 minutes (check for brownness - depends on your oven). Don't undercook or they will fall when cooling. Variations: add sesame seeds on top for a sesame bun or add 1 cup cheddar cheese for a cheese bun.

As I was cooking it just now, I realized I forgot to add Annie's line of GF products. She makes a mean mac n cheese with rice noodles. They sell it at Lulu's Al Barsha (I got it near the meat section on one of the display shelves). It isn't dairy free, though.

You can try buckwheat. Here's our receipe for buckwheat salad: Boil the buckwheat. In a pan, splutter few mustard seeds. Then add chopped onions and green bell peppers. Saute this and add some salt. Then add the boiled buckwheat along with some lemon juice (according to taste). That's it - simple. You can keep this in the fridge for 3-4 days. This is a very "Indian" receipe. You'll find other receipes for buckwheat salad as well..... there are couple of receipes on the buckwheat packet that I picked from the organic foods and cafe. Amaranth flour is gluten free and it's the closest to the Indian wheat "roti" for me :) You can always make the amaranth roti and use it as a wrap instead of corn tortillas. Hummous tastes great with the amaranth roti :)

Rice stick noodles? you can make a cold salad with them

That's a great tip about soaking the oats Georgiagirl - I didn't realise it partially digests the gluten. Thanks for the info.

With the oats, soak them overnight. This partially digests the gluten peptides which build up in gluten-intolerant digestive systems and wreak havoc. I've been reading a lot on grains lately because my son is now gluten free...and I find this fascinating. Here's a post to explain the soaking method: http://www.kitchenstewardship.com/2011/01/13/soaking-grains-exploration-returns/ The other snack/lunch item I will add is air-popped (so un-processed) popcorn. My son loves it :)

Ooh thanks both - all really good ideas and info. Jammimonster, where do you get gluten-free lasagna sheets? I tried yesterday at Organic in Dubai Mall, but they didn't have it. (Doesn't really matter, can make the same thing with past twirls, but I was hoping for the flat sheets!). Fragglexx, did you get gluten-free oats, or are you OK with regular oats? We're avoiding oats at first, but if gluten-free makes a difference, they'll definitely be something we'll trial. i find i am fine with regular oats but you should probably start off with gluten free and maybe introduce regular oats at a later date and as long as you don't intend to eat the whole batch at once you should be fine !!

I got the lasagne sheets from the organic at The Greens. Casalare Pasta ( white box) also Carrefour now stock more gluten free foods and they have a pasta range but it's super expensive, the lasagne was 32 dirhams! Lemon Polenta Cake 450g Butter 450g Caster sugar 450g Ground almonds 2 tsp vanilla essence 6 eggs zest of 4 lemons juice of 2 lemons 225g polenta 1tsp baking powder (gluten free available at most supermarkets) 1/2 tsp salt used butter and rice flour to dust spring-form tin preheat oven to 160C. beat butter and sugar with electric mixer add almonds and vanilla beat in eggs one at a time fold in lemon zest, juice, polenta, baking powder and salt bake for 50mins or until set ( i use fan bake but still took 60mins ) Serve with cream or ice cream or on it's on I used Bob's Red Mill Polenta from the organic at The Greens.

Ooh thanks both - all really good ideas and info. Jammimonster, where do you get gluten-free lasagna sheets? I tried yesterday at Organic in Dubai Mall, but they didn't have it. (Doesn't really matter, can make the same thing with past twirls, but I was hoping for the flat sheets!). Fragglexx, did you get gluten-free oats, or are you OK with regular oats? We're avoiding oats at first, but if gluten-free makes a difference, they'll definitely be something we'll trial. Lulu has GF lasagne sheets (flat ones). The brand is "DS" and the box is dark blue and yellow.

I'm only a new GF mum (am 2.5 months into this) so mine is a bit of trial and error experience at the moment - still feeling my way. DD (4yo) is gluten intolerant but I am finding that I am making more food gluten free just due to the convenience of it. Today's menu has been GF cereal loops for breakfast (available at Lulu's). Sometimes we mix this up with porridge which is technically not recommended at oats does contain natural gluten but the quantity is only small as opposed to wheat so an occasional bowl is working ok for us. DD's school bag included yoghurt tub, cucumber sticks, cottage cheese with GF crackers (Mrs Crimbles brand), hot box with rice & kebab meat and vegies, fruit. I normally give her a rice or pasta based "main course" in her lunch box and mix up all the other stuff and can include GF breakfast bars, dried fruit bars, GF museli bars, sweet rice tub, custard tub, cheese cubes, baby carrots, cold GF pizza slices (home made) etc. I have also taken to making my own GF cakes/slices etc and normally make enough to last the week or at least half and freeze the rest. Also make my own bread and had my first successful loaf - it has taken quite a few attempts to get GF bread correct - and DD is off to school with a sandwich tmrw for the first time in 2.5 months - yeah! Dinner was GF apricot chicken with quinoa rice and vegetables. There is heaps of stuff online if you search gluten free recipes and lots of blogs with tips for school lunches. Also I found a few good books at McGrudy's too. Hope this helps.

Jammiemonster has about covered the options but I will add few things.. My husband is gluten free and here's a typical day for us: breakfast: polenta (add canned pumpkin for nutrition), eggs with toast (we make our own bread as well as use mixes), gluten free cereals, or homemade gf pancakes or muffins with cream cheese lunches: tuna salad/ chicken salad/ egg salad on rice crackers, sunbutter (made from sunflower seeds so great in nut free schools) on gf bread, yogurts (other snacks already mentioned). dinners: stir fry with rice or rice noodles, meat with potatoes, rice or corn and vegetables, tuna or salmon cakes (use gf bread crumbs), hamburgers, meatballs (rissoles). There is also someone who makes gf cakes/ cupcakes and muffins for parties, etc. Kakes @ 050-328-6253. May not work if there is corn flour though...

tonights tea was lamb and lentil curry with onion bhajis (i put bhajis in oven not deep fry) with brown rice recipes @ mydish.co.uk Bhajis are great for snack as just as good cold - my flourless chocolate cake always goes down a storm with everyone recipe @ bbcgoodfood.co.uk also flapjacks are a great snack and very easy to make

In terms of meals... my son loves: Fish pie (white sauce with Tuna, vege, Bacon and Boiled egg) topped with mashed spuds Cottage or Shepards Pie Chilli Con Carne, I make it with kidney beans and chickpeas Chicken and Rice (boil a whole chicken in water/onion/cumin/chicken stock cube(gluten free) and a can of toms. Remove chicken after about 45mins simmering and finish off in the oven (roast) and then put rice in water that's left, lid on and turn down. Serve with salad. Thai Green Curry Rice and Tuna Risotto Gluten Free Lasagne with chicken and spinach And a good old roast dinner! HTH <em>edited by Jammiemonster on 16/01/2011</em>

Just made the school lunches and my youngest is gluten free, some suggestions: Omelette, chopped in bits or with a filling rolled up Meat, he usually has shredded chicken in his lunch box Rice crackers/cakes Dried fruits Cereal bars (organic has a good range of gluten free) Gluten free biscuits Gherkins/Olives/Cheese Chopped up fruits, I find melons easy for the lunch box Carrot/Cucumber/celery sticks Yogurts Chicken/Fish nuggets crumbed with ground almonds or rice crumbs or polenta Quiche Fried Rice/Rice Salad I recently made a great cake with ground almonds/lemon and Polenta but no good for school because of the nuts but nice for the weekend? HTH