There is no other good source for B-12 besides animal products - like eggs - otherwise, you'll need to supplement.
As for flour... I use a blend of brown rice, sorghum, and a starch - lately potato.
Regular oats are NOT gluten free - and further are contaminate with wheat - so watch out. We no longer have oatmeal in my house due to this.
Barley also contains gluten.
Spelt isn't gluten free, but it has a lower gluten content than wheat. It is a DREAM to bake with - use it like you would use wheat - you can buy unbleached white spelt or whole spelt. (Unfortunately for us, Gedalya can't tolerate spelt , but I still bake with it for Akiva - who is allowed 2 slices twice a week).
I use blackstrap molasses - which is a great source of iron, btw.
Quote:
My problem WRT iron is that I can only add it to things *I* eat as my dh has hemochromatosis and cannot have any extra iron.
Perhaps your dh needs to do some type of detox or a liver cleanse. Or, another possibility is to have him donate blood every 3 months - that will keep it under control.
__________________
tyuipos?? NAK
Rivka; mother of A, N, and R & the twins
I'm vegan and gf. I'm only able to eat veggies, some fruits, and quinoa right now. The baby can't tolerate much. I'm taking supplements including nutritional yeast for b12.
__________________
Shannon
Mama to my two favorite little guys.
"Carefully watch your THOUGHTS, for they become your WORDS. Manage and watch your WORDS, for they will become your ACTIONS. Consider and
judge your ACTIONS, for they have become your HABITS. Acknowledge and watch your HABITS, for they shall become your VALUES. Understand and
embrace your VALUES, for they become YOUR DESTINY."
—Mahatma Gandhi
Perhaps your dh needs to do some type of detox or a liver cleanse. Or, another possibility is to have him donate blood every 3 months - that will keep it under control.
he has a flubotomy every 8 weeks. It is under control, we just don't want to add unnecessary extra iron.
__________________
Dolphin Cay, Atlantis, Paradise Island, Bahamas
January 2010
Upcoming marathon list (let me know if you could join me ):
2010
1. KS, Olathe, April 10
2. CA, San Diego, RNR, Jun 6 (w/ Stacy)
3. UT, Salt Lake City, July 24
4. MO, Kansas City, Oct 17
5. OK, Route 66 Marathon, Tulsa Nov 22 (w/ Cami)
2011
6. GA, Atlanta ING, March (w/ xt)
7. IN, Sunburst Races, Jun
8. SD, Leading Ladies' Marathon, Aug
Location: So let them talk about us, let them call us funny things, people sometimes do. I dont care as long as you know I love you. Oh, and you know I do
Posts: 45,203
are you concerned about cross-contamination or just going for generally GF ingredients? (Since we're not talking celiac)
Just curious
And, not true about b12. You can find it in all kinds of things. (Including dirt) Most importantly is nutritional yeast. You can sprinkle it on anything - it makes a decent parmesan substitute once you're used to it (and is really excellent on popcorn). But, I just read that it's light-sensitive and should be stored in a dark container in the fridge or a dark cabinet. Never knew that! Hm. So, I guess skip the bulk bins and get the red star in the little jar.
Tempeh, nori, sea veggies, and spirulina are all said to be sources - but probably not enough.
And, lots of things are fortified with b12 - lots of meat analogs, non-dairy milk, cereals, grains, etc. You just have to look at the labels (which I know you do, Rebecca). But, we are taking a sublingual b12 supplement now from TJ's and it seems to be working well.
I'd recommend "The Uncheese Cookbook" by Joanne Stepaniak. I'd lend you mine, but I don't think I can go very long without it.
Now, to make the crispy potato crust:
2 C shredded potatoes
1/4 C. grated onion
3 T. unbleached flour (maybe sub with brown rice flour?)
1/2 tsp. salt
2 tsp. canola oil
Preheat oven to 400. Place the potatoes and onions in a bowl and toss together; then add flour and salt. Pat into a well-oiled/non-stick pie plate. Bake for 30 minutes. Remove from the oven and rush the oil onto the crust. Return the crust to the oven to crispen and bake for 25 minutes or more until the surface is lightly browned.
Now, what to put in the crust? I would personally use an assortment of veggies mixed up with an "uncheeze" and then bake for 25-30 minutes.
I've posted some "uncheeze" recipes before - they really are great They rely heavily on nutritional yeast, tahini and cashews. Not sure if you're still worried about nuts now that Lauren is doing better with her peanut allergies....
are you concerned about cross-contamination or just going for generally GF ingredients? (Since we're not talking celiac)
Just curious
And, not true about b12. You can find it in all kinds of things. (Including dirt) Most importantly is nutritional yeast. You can sprinkle it on anything - it makes a decent parmesan substitute once you're used to it (and is really excellent on popcorn). But, I just read that it's light-sensitive and should be stored in a dark container in the fridge or a dark cabinet. Never knew that! Hm. So, I guess skip the bulk bins and get the red star in the little jar.
Tempeh, nori, sea veggies, and spirulina are all said to be sources - but probably not enough.
And, lots of things are fortified with b12 - lots of meat analogs, non-dairy milk, cereals, grains, etc. You just have to look at the labels (which I know you do, Rebecca). But, we are taking a sublingual b12 supplement now from TJ's and it seems to be working well.
Just generally GF. And, not obsessively at that. The recommendation is to avoid Gluten, but not abstain completely and totally from it. So, if I don't cook with it, I'll probably significantly reduce overall consumption even if I eat out or eat convinience food.
I have nutritional yeast (had some last night even). But, I've only ever had it on my popcorn (and keep it in the fridge).
But, I was thinking of you the past two days when ordering my latte with soy milk
I'd recommend "The Uncheese Cookbook" by Joanne Stepaniak. I'd lend you mine, but I don't think I can go very long without it.
Now, to make the crispy potato crust:
2 C shredded potatoes
1/4 C. grated onion
3 T. unbleached flour (maybe sub with brown rice flour?)
1/2 tsp. salt
2 tsp. canola oil
Preheat oven to 400. Place the potatoes and onions in a bowl and toss together; then add flour and salt. Pat into a well-oiled/non-stick pie plate. Bake for 30 minutes. Remove from the oven and rush the oil onto the crust. Return the crust to the oven to crispen and bake for 25 minutes or more until the surface is lightly browned.
Now, what to put in the crust? I would personally use an assortment of veggies mixed up with an "uncheeze" and then bake for 25-30 minutes.
I've posted some "uncheeze" recipes before - they really are great They rely heavily on nutritional yeast, tahini and cashews. Not sure if you're still worried about nuts now that Lauren is doing better with her peanut allergies....
HTH a little...
absolutely helps. I remember one of the recipes you've posted. Maybe I'll go add the Uncheeze book to my cart at Amazon to go with my Vegan Planet one.
Location: So let them talk about us, let them call us funny things, people sometimes do. I dont care as long as you know I love you. Oh, and you know I do
Posts: 45,203
Aw, shucks
Nutritional yeast can be hidden in lots of things, too - I'd add it to your muffins
You might like reading Eat to Live by Joel Fuhrman. His thing is eating mostly to entirely vegan, with a HEAVY emphasis on fruits, veggies (esp raw), raw nuts, cooked beans, and very limited grains.
I eat meat and dairy, but as far as my baking and other cooking goes I'm GF and vegan.
My favorite flour sub is a combo of sorghum, brown rice, and tapioca starch, sometimes potato starch. I like to use less starch than flours so as to make it more whole-grain. Using a higher percentage of starch than the others makes me feel all white flourish. LOL!
I make pizza with a gf crust, and I use soy cheese (Follow your Heart Mozzarella) for Erik's pizza. I make pumpkin muffins, and sugar-free banana muffins. Oh, and sugar-free graham crackers. That's what I do most often. Then I do lots of other fun stuff when I'm in the mood.
TJ's has an awesome gluten-free granola now, at least ours do out here. VERY good, and no worries about x-contam from oats.
I'm way into Food For Life Millet Bread right now. I like it a lot. Food For Life Brown Rice bread is OK toasted or left to thaw naturally, but I think it's really weird tasting if you try to defrost it in the micro. My boys don't mind.
Oh, I make some great pancakes, too.
You could sub quinoa flour for some of your mix, too--it has a stronger taste, but you like quinoa so you probably wouldn't mind.
Quote:
Originally Posted by ChasingChe
you could, theoretically, make those bean burgers I've posted a few times with a gluten-free breadcrumb. Aren't Ian's GF? I have a container of panko here - but you could just as easily use crushed GF crackers or dried ends of bread.
I've never seen Ian's panko that' s gluten free. It all has wheat. If there IS gf, then I might just need to order it. And there are no good gf crackers that you could crush to make a breadcrumb or coating. At least not that I've found. I'm very very underwhelmed with gf crackers. And I still haven't found a good one to make myself, either.
I do use cornflakes or rice crunch'ems crushed as breading and as breadcrumbs, though. As well as making my own breadcrumbs. Oh, and did you know quinoa flakes are great for using as breadcrumbs?
Quote:
Originally Posted by tikva18
T
Spelt isn't gluten free, but it has a lower gluten content than wheat. It is a DREAM to bake with - use it like you would use wheat - you can buy unbleached white spelt or whole spelt. (Unfortunately for us, Gedalya can't tolerate spelt , but I still bake with it for Akiva - who is allowed 2 slices twice a week).
Yes, spelt would be a great choice, too--though it isn't gluten free. But since you're just limiting...
I'd be glad to share any recipes, or help you convert any recipes.
Location: So let them talk about us, let them call us funny things, people sometimes do. I dont care as long as you know I love you. Oh, and you know I do
Posts: 45,203
Oooh yeah - the cereal WOULD be ideal! Smart cookie
Location: So let them talk about us, let them call us funny things, people sometimes do. I dont care as long as you know I love you. Oh, and you know I do
I wasn't impressed with the monterey jack, but the mozzarella is actually pretty good on pizza. And Erik likes it just fine, which is what was really important to me.
, but I still bake with it for Akiva - who is allowed 2 slices twice a week).
):
Most importantly is nutritional yeast. You can sprinkle it on anything - it makes a decent parmesan substitute once you're used to it (and is really excellent on popcorn). But, I just read that it's light-sensitive and should be stored in a dark container in the fridge or a dark cabinet. Never knew that! Hm. So, I guess skip the bulk bins and get the red star in the little jar. 
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