I really need to get motivated...

Re: I really need to get motivated...

• crackerjackprinter

  October 2009

  Oh boy!  You better get on it!
  

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• Genevieved

  October 2009

  Thanksgiving dinner and celiac isn't too hard my mom has celiac and as long as you don't add anything to crazy to your veggies they can eat that.  Gravy thicken it with corn starch.  Stuffing my mom just doesn't eat it but you maybe be able to find a recipe and use gluten free bread.  Dessert my mom usually just doesn't eat but if you are having ice cream to put on top something else just add some fruit or something like that to theirs.  My mom has never gone hungry during Thanksgiving and not many changes are made to the menu for her.  Sometimes my Aunt who has a friends who has celiac and likes to bake will send some cookies or cake for my mom.

   

  If you want to e-mail any of your recipes I can look over them for you and let you know what could be changed ect.    I'll send you a PM with my e-mail.

  Good Luck and I hope you feel better.
  

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• Genevieved

  October 2009

  I don't know how these will turned our but I googled celiac Thanksgiving and found these pie recipes

  TWO GLUTEN-FREE PIE CRUSTS
  
  Tender Gluten-Free Pie Crust
  (Adapted from Karen Robertson)
  
  Ingredients:
  1 ?  cup gluten-free flour blend (+ up to 1 tablespoon more as needed)
  ? cup tapioca starch
  ? cup potato starch
  1 ? teaspoon guar gum or 1 ? teaspoon xanthan gum, not both
  2 teaspoons fructose
  9 tablespoons Earth Balance Vegan margarine or shortening*
  1 large egg + 1 egg yolk
  1 ? tablespoons apple cider vinegar or cold water
  (if using shortening, add ? teaspoon salt)
  
  Directions:
  

  1. Mix together dry ingredients, then cut in margarine or shortening carefully until there are no lumps larger than pea-size.
  2. Beat together the eggs, and water or vinegar.
  3. Make a well in dry ingredients and add egg and liquid mixture, stirring carefully with fork to combine.
  4. When dough is just barely beginning to hold together, turn out onto a floured surface and flatten and fold, and flatten and fold again.  Do not overwork dough.
  5. Roll out carefully between wax paper.
  6. Remove top sheet of wax paper, and invert crust into pan.  Using wax paper, press crust into pan and form, then remove wax paper.  Use a similar technique for top crust if using.
     

  
  SOY-FREE, EGG-FREE OIL-BASED PIE CRUST
  (Adapted from Betty Hagman?s recipe)
  
  Ingredients:
  1 cup gluten-free flour blend
  ? cup potato starch
  ? cup sweet rice flour
  3 teaspoons xanthan gum
  1 teaspoon salt
  2 teaspoons fructose
  3 tablespoons cold rice milk
  2/3 cup vegetable oil
  
  Directions:
  

  1. Mix together all dry ingredients, then mix together rice milk and oil.
  2. Make well in dry ingredients and add rice milk/oil mixture, stirring gently with fork to combine.
  3. Proceed as directed in previous recipe.

  
  
  PUMKIN PIE (Gluten-Free)
  
  Choose either one of the pie crust dough and make as directed.  Place in pie plate, and carefully cover inside of crust with foil.  Fill pie crust with dried beans or rice, and pre-bake crust about 10 minutes at 350.  When edges are set, remove foil and beans, and bake another 5 minutes, or until bottom crust is beginning to crisp slightly.
  
  Here?s the filling:
  
  This makes enough for two 8 inch pies, so if you?re only doing one, cut it in half.
  
  Filling Ingredients:
  2 15-ounce cans of pumpkin, not pumpkin pie filling, or 1 29-ounce can of pumpkin
  4 whole eggs
  2 tablespoons gluten-free flour blend
  1 teasoon sea salt
  1 teasoon cinnamon
  ? teasoon cloves
  ? teasoon allspice
  1 teasoon ginger
  ? cup fructose
  1/3 cup dark agave syrup
  2 teasoons vanilla extract
  2/3 cup full fat (not light) coconut milk
  2/3 cup unsweetened rice or almond milk
  
  Directions:
  If making only half the recipe, you can make this in the blender, which is very quick and easy, and also makes it easier to pour into the crust.  The full recipe will exceed the capacity of most blenders.
  

  1. Mix all ingredients together in large mixing bowl, in approximately the order they are listed.  Blend until thoroughly mixed.
  2. Pour into pre-baked pie shell, and bake for fifty minutes at 325.  Remember to reduce oven temperature after pre-baking the pie shells.  Check for doneness every 5 minutes thereafter, by inserting a paring knife into the pie; it should come out clean.
     

   

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• Genevieved

  October 2009

  Here are some website that may be helpful

  https://glutenfreegirl.blogspot.com/

  https://gluteningredients.com/

  The 2nd website tell you what ingredients have gluten which is important when buying canned or packaged foods as some company's use some ingredients that ppl with celiac cannot eat even if you would think it is gluten free, eg broth (most have gluten in it.)  My mom say for the most part Heinz product are ok. The nice thing now a days is if it is gluten free it will usually say somewhere on the label. 

  I hope this is helpful and I'm not telling you things you already know.
  

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• clayswife

  October 2009

  thanks ladies... I'll let you know how it goes

  DS 06.26.08 DD 10.23.10
  

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