Homemade Gluten-Free Pasta

Here's my newest recipe. This was adapted from my regular (wheat) pasta that I made many, many times. While I use a pasta maker to roll out the dough, you can do it by hand if you don't own a pasta maker.

Gluten-Free Pasta Recipe

1 Cup Flour (I used Bob's Redmill All purpose GF Flour)
2 eggs (slightly beaten)
1/2 tbsp salt
1/2 tbsp extra virgin olive oil
Water (as needed)

Using a food processor, place flour, salt and olive oil into machine. (you can do this on the counter-top if you don't have a food processor - just make a well out of the flour then add other ingredients). Slowly add eggs and blend until mixed well.

(here is going to be a little guess work on your part) Add small amounts of water (drops at a time) until flour mixture comes together and sticks, creating a ball. Knead ball until dough is elastic. (while most dough can be over kneaded, it seemed this dough only improved with more work)

Reform into a ball, cover, and set aside for an hour, allowing pasta to rest.

After an hour, run through pasta machine. You may need to add water again, based on humidity levels, and texture of your dough. If you find the dough is breaking apart, add some water, reshape by patting it together, and retry. Again, this dough seems to get softer, more elastic, the more it's worked with.

Place lasagna noodles onto clean towel and let dry for an hour. These can be added directly into the pan (no need to boil!). 

This mixture should yield around 6-8 lasagna noodles, depending on thickness of dough once rolled out.

Hope this helps some others who are craving GF Italian food!

Happy, Allergy-Free Eating!
Christina

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Posted in: food allergies,gluten-free,recipe

More Gluten-Free Information

So, I've now added wheat to my allergy list. Over the next few weeks I'll be trying new products, and experimenting with recipes. Tonight the experiment will be making a homemade gluten-free pasta. Yes, I've had the store-bought variety (and will recommend a brand in a bit), but one thing the stores do not have are lasagna noodles or ravioli. I LOVE Italian food, and also love to make homemade pasta with my handy, dandy pasta maker. Another great thing about making pasta is that the whole family joins in to help since it's such a tedious process, thus making it more pleasurable.

I'm geared up with my pasta maker, eggs, and Bob's Red Mill All-Purpose GF Flour. I don't think it's possible to make a pasta that's egg free, since eggs are the binding element, but if someone would like to know the answer to that question, shoot me an email.

Product recommendations:
I can say that Udi's makes awesome bagels. This week I've purchase their bread, so we'll see how that tastes.

My pasta recommendation is Tinkyada. They make different varieties of pasta (spaghetti, fettucini, etc.), and they've all tasted good. It is an interesting food - made with three ingredients - brown rice, brown rice bran, and water - hence it is THE perfect food for people with multiple allergies!

Oh, and one odd thing that I've noticed about these products - they fill me up quicker than if it had been wheat. Seriously, I used to eat a whole-wheat english muffin in the morning. Now, I can only eat half of an Udi's bagel and I'm stuffed!

Hopefully this information will help. I'll post more about other products, and information on how my pasta making went.

Happy eating!

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Posted in: food allergies,gluten-free

The Power of Food and Allergies - Being Allergic to Wheat

So - it's been a week since I've gone gluten-free. And the results are amazing! Little did I know, but I must have been allergic to wheat as well as soy.

Here's the tally:
No more post nasal drip, stuffy/runny nose, itchy eyes.
No more night-time leg cramps.
Energy has returned!

And now for some unpredicted results:
I am once again losing weight. For years I've been struggling with my weight. And it doesn't help that we have a family history of an under-active thyroid condition. Every year I get my thyroid checked, and every year we have the same results - all normal. But I didn't understand why, though despite my healthy diet and exercise program I couldn't lose weight. It didn't make sense! Two years ago, I sat in my doctor's office on the verge of tears. We talked for a bit, I showed her what I ate (kept a chart for two months!), and she listened.I explained that if my husband ate what I did, he loses weight in no time (he's done it before and really annoyed the hell out of me!. Her only comments were, "well, your thyroid is normal, and everyone's metabolism is different." She put me on a prescription that would help boost my metabolism and assist in losing weight. And it worked, I'd lost 15 pounds. I kept the weight off for a few months, then it all returned (and then some). I tried and tried to lose weight on my own. Salads without dressing, extra exercise, etc, the whole works. Nada. Not even a pound! Back to see the doctor I went. And again she placed me on a prescription. However, this time the weight didn't come off as quickly, and after three months I'd only lost 8 pounds. Yes, a loss, but still. . . it didn't make sense to me!
So, I go on this gluten-free diet (expecting it to help with other symptoms), and voila! In one week, I've lost one pound, and I'm thrilled! I'm not into fast weight loss diets, so even knowing that what I've eaten, combined with the exercise I've done can result in a loss (ANY loss) - I'm overjoyed!

Another unexpected joy: I've not worn my engagement ring for years. Honestly, my fingers had become larger. I chalked it up to child birth, and weight gain, though even last time when I'd lost 15 pounds, the ring still didn't fit. So, this morning I'm walking around the house and my toe ring was flopping around, and it felt very weird. I thought somehow it had been bent out of shape or something. I bent down to find it was just fine, nothing wrong with the toe ring. Hmmm, odd, I thought. It seemed like somehow my toe ring had been mysteriously replaced with a much larger sized one overnight. So after a bit more reflection, I wondered. . . could my engagement ring fit? I pull the ring out of my jewelery box - and, YES! It fit! Actually, it seemed almost loose too, and spun several times throughout the day (yes, I've had it on all day!)

So, to sum this up:
I can add wheat to my 'allergy' list.

And as my husband said, "you know, life is funny. You're writing a book about food allergies, and now you come to learn you're also allergic to wheat. Talk about real research."

My thoughts - as Alanis Morissete would sing, 'Isn't it Ironic'?

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Posted in: food allergies,gluten-free

Gluten-Free Day 1

Well, here's our report from day one:

24 hours in and we've had gluten-free bread, bagels, pasta.

So far I can say the products have tasted very good, all except the bread. I don't know, it just had a funky taste and texture to me. There were several different brands of bread, so I guess I'll have to experiment to find the best one. (more on that as it evolves)

Symptoms:
For me, I can say that my runny nose, itchy eyes, and post nasal drip, have nearly stopped. I did not have any leg cramps last night (which is a miracle!). And so far my stomach is tolerating the change well.

Hubby doesn't feel a difference, but we'll check with him tomorrow, and perhaps we'll have more concise news.

I'll keep you updated! Happy substituting!
The Substitute Chef - Christina

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Posted in: gluten-free

Going G-F

Well, we (my husband and I) are going to try going gluten-free for a week. There are several reasons, but mainly we have both been having several symptoms that may be related (or not) to a gluten intolerance.

While my husband and I have been to the doctor many times, for different problems, much of the diagnosis has been a huge question mark. I know there are so many different symptoms that could be a million different medical problems, but we both seem to have ongoing 'mystery' problems. My only answer is to start with our diet - eliminate different things, see if we have any improvement (just like I did when I suspected I might be allergic to soy).

And just like with my soy allergy, I had to learn what contains gluten, and start reading labels of food.


Here is what I've learned about being allergic gluten.

First, if have difficulty with wheat/wheat products/gluten it does NOT mean you have celiac disease. You may just have a sensitivity, or an intolerance. Like other food allergies, there are various levels of the condition.

Symptoms include (and can range from extreme to very mild):
Runny nose, itchy eyes, skin rash, diarrhea, stomachache, bloating, eczema, hives, joint and muscle pain, fatigue, headaches.

Gluten is a type of protein found in some grains - wheat, rye, and barley.

People who have difficulty with gluten, can eat rice, corn, quinoa, flax, millet, and sorghum.

There are many products out which are gluten free. Many foods have a gluten free label, thus making it easier to find items (such as bread) that do not contain gluten. However, while it is easier than ever to find gluten free products, it is still essential to know what contains gluten, and know how to read labels.

And on an interesting note - all the gluten free products that I found are also soy free! That was a relief to find, since I am also allergic to soy.

So, hopefully going gluten free will result in both of us feeling better. And if not, we'll go back to the drawing board.

Hopefully this can help other people who may wonder if they suspect they may have some form of gluten allergy.

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Posted in: gluten-free,recipe

No Sweet Treats!

Here’s more mail that I received:

Hi Chef!

I've got a quick question for you. I want to give a gift a snacks to an office that has been very helpful to me. I don't know all the office staff well so I'm not sure on any dietary restrictions for the group. I would prefer not going the donuts, bagels (basically bread or sugar route) . What could I present to them that would be a nice substitute and have a good impact ? All I can think of is a fruit basket as a substitute but I'm hoping you have a recommendation with a bit more sizzle that I could use. Let me know!

Give Thanks,

Kirk S.

Kirk S,

I have a few suggestions for you!

Here are some real safe bets, all allergy-free, and hopefully a good match:

Tea, Coffee, and Biscotti – Here is a REAL safe one. Everyone can find something to like in here! You can gather several different specialty teas, and coffee, making this an enticing treat, especially as the weather starts turning cooler.

Veggie Dip – But not your traditional variety. Change out the typical ranch dressing for some hummus! Hummus comes in a many different flavors – there’s garlic, herb, roasted pepper, and even spicy. This will be a hit with just about everyone, and be allergy friendly as well.

On the more risky side:

Nuts – Almonds come in many different flavors (the wasabi ones are addicting!), and you can create a whole arrangement of almonds from smoked, spicy wasabi, to sweet cinnamon ones. Only issue with this is that those with peanut allergies are likely to be allergic to almonds, so it’s not totally allergy free.

Gourmet Cheese and Crackers – This is a traditional treat. But there are so many different cheese flavors – from sweet to spicy, you can certainly make a nice impression with this one. There are two problems with this treat – it’s not dairy or gluten allergy friendly.

Hope this helps you!

Christina

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