tag:blogger.com,1999:blog-89004858061882999672024-02-20T17:10:03.742-08:00Gluten-Free Recipes & ResourcesUnknownnoreply@blogger.comBlogger3125tag:blogger.com,1999:blog-8900485806188299967.post-51782836385366189372010-04-07T23:40:00.000-07:002015-09-19T23:02:01.213-07:00Honey Roasted Red Potatoes<div class="separator" style="clear: both; text-align: center;">
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Ingredients: <br />
1 pound red potatoes, quartered<br />
2 Tablespoons diced onion<br />
2 Tablespoons unsalted butter, melted<br />
1 Tablespoon honey<br />
1 teaspoon dry mustard<br />
1 pinch of table salt<br />
1 pinch of pepper<br />
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Directions:<br />
1. Preheat oven to 375 degrees. Lightly spray a 11x7 baking dish with non-stick cooking spray.<br />
2. Place potatoes in a single layer in dish and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.<br />
3. Bake at 375 degrees for 35 minutes or until tender, stirring halfway through the cooking time.<br />
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I got this recipe from allrecipes.com. After reading comments from other people, I followed some advice and made these changes:<br />
* I cut each quarter in half so they were more bite-sized pieces. Then before putting them into the baking dish, I boiled them for 3-5 minutes. This makes them more tender and helps them absorb the honey flavor (if you boil them more than 5 minutes, they will be too mushy after they bake). <br />
* I put a layer of foil on the bottom to help keep cleaning easier. Then I put the potatoes into the dish in a single layer.<br />
* I did more than a pound of potatoes, so I did 3 T onion, 5 T butter, 3 T honey, and 1 T mustard. I did not have dry mustard, so I just used regular mustard and it worked great. Also, I added A TON of salt, and it still wasn't enough. So add a lot but remember you can always add more when you eat it. (After making it and going back and looking at other comments, I noticed that some people said they coated the potatoes with the honey mixture in a large bowl instead of putting the potatoes in the pan and then drizzling the mixture over the potatoes. I will definitely do this next time since it would coat the potatoes with the mixture a lot better. As you can see in the picture below, "drizzling" does not coat them good at all.)<br />
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* I then put them in the oven and stirred them every 10-15 minutes just to make sure they were coated well with the sauce. Otherwise they would have not absorbed the mixture good enough and would have been to bland. I ended up cooking them for about 45-55 minutes before they were done.<br />
* When they were tender, I broiled them for about 3 minutes and that caramelized the honey and made them a little crispy. <br />
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My husband and I were very impressed with this recipe and will definitely be eating it again soon. Even my two kids loved it! It is very delicious and goes very well with almost any dish.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8900485806188299967.post-23970898329721758312009-10-21T08:51:00.000-07:002009-10-21T08:51:10.810-07:00Unsafe Gluten-Free Food ListAbyssinian Hard (Wheat triticum durum)<br />
<br />
<br />
Alcohol (Spirits - Specific Types)<br />
<br />
Amp-Isostearoyl Hydrolyzed Wheat Protein <br />
<br />
Atta Flour<br />
<br />
Barley Grass (can contain seeds)<br />
<br />
Barley Hordeum vulgare<br />
<br />
Barley Malt<br />
<br />
Beer (most contain barley or wheat)<br />
<br />
Bleached Flour <br />
<br />
Bran<br />
<br />
Bread Flour<br />
<br />
Brewer's Yeast<br />
<br />
Brown Flour<br />
<br />
Bulgur (Bulgar Wheat/Nuts) <br />
<br />
Bulgur Wheat<br />
<br />
Cereal Binding<br />
<br />
Chilton<br />
<br />
Club Wheat (Triticum aestivum subspecies compactum) <br />
<br />
Common Wheat (Triticum aestivum)<br />
<br />
Cookie Crumbs<br />
<br />
Cookie Dough<br />
<br />
Cookie Dough Pieces<br />
<br />
Couscous<br />
<br />
Criped Rice<br />
<br />
Dinkle (Spelt)<br />
<br />
Disodium Wheatgermamido Peg-2 Sulfosuccinate <br />
<br />
Durum wheat (Triticum durum)<br />
<br />
Edible Coatings<br />
<br />
Edible Films<br />
<br />
Edible Starch<br />
<br />
Einkorn (Triticum monococcum)<br />
<br />
Emmer (Triticum dicoccon) <br />
<br />
Enriched Bleached Flour<br />
<br />
Enriched Bleached Wheat Flour<br />
<br />
Enriched Flour<br />
<br />
Farina <br />
<br />
Farina Graham <br />
<br />
Farro<br />
<br />
Filler<br />
<br />
Flour (normally this is wheat)<br />
<br />
Fu (dried wheat gluten)<br />
<br />
Germ <br />
<br />
Graham Flour<br />
<br />
Granary Flour<br />
<br />
Groats (barley, wheat) <br />
<br />
Hard Wheat<br />
<br />
Heeng<br />
<br />
Hing<br />
<br />
Hordeum Vulgare Extract<br />
<br />
Hydrolyzed Wheat Gluten<br />
<br />
Hydrolyzed Wheat Protein<br />
<br />
Hydrolyzed Wheat Protein Pg-Propyl Silanetriol<br />
<br />
Hydrolyzed Wheat Starch<br />
<br />
Hydroxypropyltrimonium Hydrolyzed Wheat Protein <br />
<br />
Kamut (Pasta wheat) <br />
<br />
Kecap Manis (Soy Sauce)<br />
<br />
Ketjap Manis (Soy Sauce)<br />
<br />
Kluski Pasta<br />
<br />
Maida (Indian wheat flour)<br />
<br />
Malt<br />
<br />
Malted Barley Flour<br />
<br />
Malted Milk<br />
<br />
Malt Extract<br />
<br />
Malt Syrup<br />
<br />
Malt Flavoring<br />
<br />
Malt Vinegar <br />
<br />
Macha Wheat (Triticum aestivum) <br />
<br />
Matza<br />
<br />
Matzah<br />
<br />
Matzo<br />
<br />
Matzo Semolina <br />
<br />
Meringue<br />
<br />
Meripro 711<br />
<br />
Mir <br />
<br />
Nishasta<br />
<br />
Oriental Wheat (Triticum turanicum) <br />
<br />
Orzo Pasta<br />
<br />
Pasta<br />
<br />
Pearl Barley<br />
<br />
Persian Wheat (Triticum carthlicum) <br />
<br />
Perungayam<br />
<br />
Poulard Wheat (Triticum turgidum)<br />
<br />
Polish Wheat (Triticum polonicum) <br />
<br />
Rice Malt (if barley or Koji are used)<br />
<br />
Roux<br />
<br />
Rusk<br />
<br />
Rye<br />
<br />
Seitan<br />
<br />
Semolina<br />
<br />
Semolina Triticum<br />
<br />
Shot Wheat (Triticum aestivum) <br />
<br />
Small Spelt<br />
<br />
Spirits (Specific Types)<br />
<br />
Spelt (Triticum spelta)<br />
<br />
Sprouted Wheat or Barley<br />
<br />
Stearyldimoniumhydroxypropyl Hydrolyzed Wheat Protein <br />
<br />
Strong Flour<br />
<br />
Suet in Packets<br />
<br />
Tabbouleh <br />
<br />
Tabouli<br />
<br />
Teriyaki Sauce<br />
<br />
Timopheevi Wheat (Triticum timopheevii) <br />
<br />
Triticale X triticosecale<br />
<br />
Triticum Vulgare (Wheat) Flour Lipids<br />
<br />
Triticum Vulgare (Wheat) Germ Extract<br />
<br />
Triticum Vulgare (Wheat) Germ Oil<br />
<br />
Udon (wheat noodles)<br />
<br />
Unbleached Flour <br />
<br />
Vavilovi Wheat (Triticum aestivum) <br />
<br />
Vital Wheat Gluten<br />
<br />
Wheat, Abyssinian Hard triticum durum<br />
<br />
Wheat amino acids<br />
<br />
Wheat Bran Extract<br />
<br />
Wheat, Bulgur <br />
<br />
Wheat Durum Triticum <br />
<br />
Wheat Germ Extract<br />
<br />
Wheat Germ Glycerides<br />
<br />
Wheat Germ Oil<br />
<br />
Wheat Germamidopropyldimonium Hydroxypropyl Hydrolyzed Wheat Protein<br />
<br />
Wheat Grass (can contain seeds) <br />
<br />
Wheat Nuts<br />
<br />
Wheat Protein<br />
<br />
Wheat Triticum aestivum <br />
<br />
Wheat Triticum Monococcum<br />
<br />
Wheat (Triticum Vulgare) Bran Extract<br />
<br />
Whole-Meal Flour<br />
<br />
Wild Einkorn (Triticum boeotictim) <br />
<br />
Wild Emmer (Triticum dicoccoides) <br />
<br />
<br />
<br />
The following items may or may not contain gluten depending on where and how they are made, and it is sometimes necessary to check with the manufacturer to find out:<br />
<br />
Artificial Color4<br />
<br />
Baking Powder4<br />
<br />
Caramel Color1, 3<br />
<br />
Caramel Flavoring1, 3<br />
<br />
Clarifying Agents4<br />
<br />
Coloring4<br />
<br />
Dextrins1,7<br />
<br />
Dextrimaltose1,7<br />
<br />
Diglycerides4<br />
<br />
Dry Roasted Nuts4<br />
<br />
Emulsifiers4<br />
<br />
enzymes4<br />
<br />
Fat Replacer4<br />
<br />
Flavoring6<br />
<br />
Food Starch1, 4<br />
<br />
Food Starch Modified1, 4<br />
<br />
Glucose Syrup4<br />
<br />
Glycerides4 <br />
<br />
Gravy Cubes4 <br />
<br />
Ground Spices4 <br />
<br />
HPP4<br />
<br />
HVP4<br />
<br />
Hydrolyzed Plant Protein4<br />
<br />
Hydrolyzed Protein4<br />
<br />
Hydrolyzed Vegetable Protein4<br />
<br />
Hydrogenated Starch Hydrolysate4<br />
<br />
Hydroxypropylated Starch4<br />
<br />
Maltose4<br />
<br />
Miso4 <br />
<br />
Mixed Tocopherols4<br />
<br />
Modified Food Starch1, 4 <br />
<br />
Modified Starch1, 4<br />
<br />
Mono and Diglycerides1, 4<br />
<br />
Monoglycerides1, 4<br />
<br />
Natural Flavoring6<br />
<br />
Natural Flavors6<br />
<br />
Natural Juices4<br />
<br />
Non-dairy Creamer4<br />
<br />
Pregelatinized Starch4<br />
<br />
Protein Hydrolysates4<br />
<br />
Seafood Analogs4<br />
<br />
Seasonings4<br />
<br />
Sirimi4<br />
<br />
Smoke Flavoring4<br />
<br />
Soba Noodles4 <br />
<br />
Soy Sauce4<br />
<br />
Soy Sauce Solids4<br />
<br />
Sphingolipids4<br />
<br />
Stabilizers4<br />
<br />
Starch1, 4<br />
<br />
Stock Cubes4 <br />
<br />
Suet4<br />
<br />
Tocopherols4<br />
<br />
Vegetable Broth4<br />
<br />
Vegetable Gum4<br />
<br />
Vegetable Protein4<br />
<br />
Vegetable Starch4<br />
<br />
Vitamins4 <br />
<br />
Wheat Starch5 <br />
<br />
<br />
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1) If this ingredient is made in North America it is likely to be gluten-free. <br />
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3) The problem with caramel color is it may or may not contain gluten depending on how it is manufactured. In the USA caramel color must conform with the FDA standard of identity from 21CFR CH.1. This statute says: the color additive caramel is the dark-brown liquid or solid material resulting from the carefully controlled heat treatment of the following food-grade carbohydrates: Dextrose (corn sugar), invert sugar, lactose (milk sugar), malt syrup (usually from barley malt), molasses (from cane), starch hydrolysates and fractions thereof (can include wheat), sucrose (cane or beet). Also, acids, alkalis and salts are listed as additives which may be employed to assist the caramelization process. <br />
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4) Can utilize a gluten-containing grain or by-product in the manufacturing process, or as an ingredient. <br />
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5) Most celiac organizations in the USA and Canada do not believe that wheat starch is safe for celiacs. In Europe, however, Codex Alimentarius Quality wheat starch is considered acceptable in the celiac diet by most doctors and celiac organizations. This is a higher quality of wheat starch than is generally available in the USA or Canada. <br />
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6) According to 21 C.F.R. S 101,22(a)(3): [t]he terns natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof. Whose significant function in food is flavoring rather than nutritional. <br />
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7) Dextrin is an incompletely hydrolyzed starch. It is prepared by dry heating corn, waxy maize, waxy milo, potato, arrowroot, WHEAT, rice, tapioca, or sago starches, or by dry heating the starches after: (1) Treatment with safe and suitable alkalis, acids, or pH control agents and (2) drying the acid or alkali treated starch. (1) Therefore, unless you know the source, you must avoid dextrin.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8900485806188299967.post-79059117850980863522009-10-20T12:15:00.000-07:002009-10-20T12:15:46.401-07:00Iodine Aiding in Dermatitis HerpetiformisThe Gluten Intolerance Group of North America on Iodine and Dermatitis Herpetiformis<br />
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The the connection between iodine and dermatitis herpetiformis is briefly described by the following excerpt from a resource guide of the Gluten Intolerance Group of North America: <br />
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Iodine can trigger eruptions in some people (with dermatitis herpetiformis). However, iodine is a essential nutrient and should not be removed from the diet without a physicians supervision. <br />
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Iodine does not contain gluten. Iodine can worsen the symptoms of skin lesions in patients with dermatitis herpetiformis. <br />
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When the deposits of IgA have been cleared from the skin over time by following a gluten free diet, iodine should no longer present any problem for dermatitis herpetiformis patients. <br />
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As background, for those who are not familiar with Dermatitis Herpetiformis, the following description comes from a resource guide of the Gluten Intolerance Group of North America:<br />
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Dermatitis herpetiformis (dermatitis herpetiformis) is a chronic disease of the skin marked by groups of watery, itch blisters. The ingestion of gluten (the proteins gliadin and prolamines contained in wheat, rye, oats, and barley) triggers an immune system response that deposits a substance, IgA (immonuglobin A), under the top layer of skin. IgA is present in affected as well as unaffected skin. dermatitis herpetiformis is a hereditary autoimmune disease linked with celiac disease. If you have dermatitis herpetiformis, you always have celiac disease. With dermatitis herpetiformis the primary lesion is on the skin rather than the small intestine. The degree of damage to the small intestine is often less severe or more patchy then those with only celiac disease. Both diseases are permanent and symptoms/ damage will occur after comsuming gluten. <br />
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When my husband was diagnosed with dermatitis herpetiformis last November, he went to visit a expert in dermatitis herpetiformis, Dr. John J. Zone, at the University of Utah (USA). The written instructions Dr. Zone gave him included the following statement: <br />
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*The mineral iodine is known to make the disease (dermatitis herpetiformis) worse. For this reason, foods and supplements high in iodine should be avoided. Table salt which is not iodized should be used. This can be found in most grocery stores with the other salts. Avoid kelp and other seaweed products, and do not use sea salt. If you take any nutritional supplements, examine them carefully to avoid any iodine containing ingredients. <br />
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It is not necessary for dermatitis herpetiformis patients to eliminate iodine completely from their diet, merely to avoid foods high in iodine as described above. Dr. Zone also explained that dermatitis herpetiformis patients need not avoid iodine indefinitely. Iodine is an important mineral for our bodies. dermatitis herpetiformis patients can stop avoiding iodine when their rash symptoms clear up which can take anywhere from a few months to a couple of years on a gluten-free diet. <br />
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More about iodine:<br />
Intake of large amounts of inorgana iodide is known to exacerbate symptoms and a few patients have been reported to improve on low iodide diets. However, this is not a mainstay of treatment and need only be considered if patients are consuming excessive iodide in the form of vitamin pills, kelp, or seafood. Likewise, some patients have reported exacerbation with thyroid hormone replacement therapy and thyrotoxicosis. In such cases, excessive thyroid replacement should be avoided and thyrotoxicosis treated appropriately. <br />
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*Dermatitis Herpetiformis, John J. Zone MD, Curr Probl Dermatol, Jan/Feb 1991, p36 <br />
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*Dermatitis Herpetiformis is considered a rare skin disease. <br />
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*The true incidence and prevalence of dermatitis herpetiformis appears to vary in different areas of the world and may vary within the same country. During 1987, 158 cases of documented dermatitis herpetiformis were identified in the state of Utah out of a population of 1.6 million, a prevalence of 9.8 per 100,000. <br />
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*Dermatitis Herpetiformis, John J. Zone MD, Curr Probl Dermatol, Jan/Feb 1991, p15Unknownnoreply@blogger.com1