Wheat Free living
 

In tonights episode, Griff will be eating vast quantities of steak and/or ribs at "The Texas Roadhouse." This chain features good food, dopey atmosphere, and humiliation a plenty for the waitstaff who have to stop and line dance according to some cue.

Pesto Polenta
 

2 cups water
1/8 cup butter
1/2 teaspoon salt
1 cup fine ground cornmeal
1/2 cup pesto
1/3 cup grated parm cheese

Bring water, butter, and salt to a boil. Remove from heat, whisk in cornmeal until smooth. Whisk in the pesto followed by the cheese. Allow to cool in a greased loaf pan. Can be served as is, fried, or grilled. yummy!

griff, are you gluten intolerant? i am...i'm just curious because of your post. i have a lot of info and advice on gluten free eating, if you have any questions! i've been gluten free for almost 5 years now.

I self diagnosed my wheat intollerance, just like they tell you not to. I stopped eating wheat products and the gas and explosive diarhea stopped. Giving up wheat also has helped me keep off the usual winter weight and I generally feel a lot better.

Any food advice is appreciated. I don't seem to get in trouble with trace amounts of wheat in other grains, so I've been eating lots of corn tortillas and rice and quinoa pastas. My sister-in-law is terribly gluten intollerant so I've seen. My day usually starts with a breakfast tortilla scrambled egg cheese maybe ham, followed by a big green salad at lunch, and then I mix it up at dinner-time.

you're all set, then. it's good that you can eat all the other grains, you shouldn't have any problem finding stuff to eat. i am intolerant to gluten grains, as well as rice, corn..it's a pain!

Wheat free ginger-rye bread
 

I sent a letter in to the food editor at Inquirer because someone was looking for wheat-free bread.

Trader Joes sell Bussnik's Ginger-rye bread. It's a slightly sweet bread (like banana bread) made out of rye with sliced ginger sticking to it. It's wheat, gluten, and possibly egg-free.

It tastes like a cross between rye bread and ginger snaps. It's made in Norway or Sweden, which caused them some supply problems a few months ago.

Simple wheat free pizza crust
 

3 cups cooked brown rice
2 egg whites beaten
1 cup shredded mozzarella

Combine ingredients in a large bowl. Press into greased pizza pan (thinner seems better). 400 degrees for 5 minutes.

Pete made Greek Pizza in this crust last night, yummy.

That sounds really good.

Any online place you know of to purchase it?

There is also a really nice gluten free bread over in the UK, dont know if you can get it over there, but well worth a try if you can. It's the "Terence Stamp" brand.

How funny that Alan was talking about a gluten free recipes website today and then I stumble across this thread. Not being allergic to wheat I cant say how good any of the recipes on the site are but here is the site for those of you that want to try some of them http://www.gfutah.org/recipes.htm

Its done by the Wife of a Co-worker of Alan's. The co-worker was showing Alan the site today and thats how he found out about it. Hope you enjoy.

Thanks! I'll check it out.

Mmmm...poison
 

Well I'm back on wheat for one week. The GI folks want to rule out celiac as we do the esophogus stretch and another more southern um procedure with biopsies etc.. I need to eat the wheat to see if my body develops antibodies which can be found in a blood test. If it is celiac, its much more serious than the intollerance that I'm assuming. If it's celiac, I'll need to avoid even trace amounts of wheat that show up in stuff like toothpaste and chap stick. I'd like to thank the American tax-payer for subsidizing wheat to the point where this toxic substance is everywhere. I stepped on a scale for the first time in a while 159 with my shoes on, I prefer to think that cycling and a proper diet are responsible, since I don't feel sick.

Okay, if you could only eat wheat for one week, what would you eat? Someone at work thought I'd best get my butt into Montana Mills.

Whole wheat sandwiches and Wheaties! Two things that I've curtailed for my own health. But I cheat once in a while ;)

Brian

Cinnabon.

Or one of everything in Panera.

Somebody left a Long Trail Ale Blackberry Wheat in my fridge... had a slice of butterscotch pie at lunch.

Hey Griff, wheat is shit. Read "against the grain" I forget the author.
I'm all about potatoes these days. Potatoes ROCK THE HOUSE. also rice can be pretty good. stay away from that long grained crap. you want the short grain lundberg if you go for Brown rice organic. Or the Kokyuho rose or nishiki short grain white rice.

As for:
PIZZA and Paulaner Hefe weizen

I make sweet potato, pumpkin and apple pie with a sweet potato "crust".
Basically, I thin-slice a few sweet potatoes and bake them on a cookie sheet at 450 until they're soft enough to press into the bottom of a buttered pie dish- don't cook them until they're crispy! Then just press them onto the bottom of the pie dish, add mashed sweet potato, pumpkin or apples, and sugar, butter and spice. Add about 1/4 cup tapioca to thicken it all. Bake at 350 about an hour. If top gets too brown, cover with foil. So good.


If you make any kind of soup and you want to make it thick, just add mashed potatoes. a little or a lot, to whatever consistency you like. ( I haven't had much luck with arrowroot powder for that purpose).

Gluten-free grains include: Millet, Buckwheat aka Kasha (NOT related to wheat), Quinoa, amaranth, and of course, rice. Don't be fooled by "spelt"- it's wheat! And barley, oats, rye...might aggravate you if you can't have wheat. some people that are gluten intolerant have problems with corn and dairy products, too.

Good luck!

And wheat kills too!!!!

God I love Maddox...

You just haven't tried the right kind of wheat.

one part rice flour,
one part tapioca flour,
one part corn starch.
Toss in a bit of xanthan gum and just a little bit of potato flour, and you've got about as perfect a replacement for wheat flour as I've found yet. (thanks to bette hagman, the gluten-free gourmet)

I see how it is, Griff mentions wheat-free and everyone chimes in - but nary a whisper for my post . . . :mecry:

K, well, I got to share, I feel better. :3eye:

It's all in the timing. When you posted your thread, I didn't have a handy link connecting it to cannibalism.

Hmm.. Any connection between Bette and Larry Hagman?

Sorry Elf. If it makes you feel better this is actually an older thread getting another go around and my system is totally screwed up from a week of grain abuse. :greenface

Wheat is Murder is awesome... bumper sticker?

HM: I snorted my coffee when I read that. Thanks. :p I don't think there's any relation between the two, though. And I always always spell her name wrong - it is indeed Betty, not Bette. And Hagman, not Hageman, which I tend to misspell when I get her first name right. . . . Nevermind, I'm going to go away now. :p

Griff: You have a bread machine? Betty's recipe for Challah bread is awesome, doesn't crumble, and is springy and delish.

I knew there was a gluten free thread somewhere, and I found it, yay.
I made an amazing discovery today. Since I am on a completely gluten free diet, I thought the only ways to get drunk were to drink wine, rum, 100% blue agave tequila, 100% potato vodka (not that common), brandy and cognac (yuck).
I did a little research today:
They actually make gluten free beer:jig: :guinness:
In the US, there's Bard's Tale beer and Rampo Valley beer from Ramapa Valley Brewery.
Also, Magner's cider and Cider Jack are gluten free! :)
I also found out that the distillation process removes any hint of gluten in a product, so even scotch whiskey, bourbon, and other vodkas are okay, in addition to kahlua. I have always avoided distilled white vinegar because it's made from grains, but it seems that that's okay, too. Just thought I'd share.

Cheers!
We had rice noodle lasagne tonight. :)