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17

i am celiac, ideally you should clean your entire kitchen, clean out your silverware and utensil drawers and wash all utensils in the dishwasher. Wipe all surfaces and sinks with bleach wipes. Scrub all pots and pans, to remove gluten films then wash in dishwasher. give all dishes to be used a run through the dishwasher. off limit items are, seasoned pans ...


16

Almonds and walnuts are good alternatives as they have a similar texture and relatively subtle flavour. I'd go with almonds personally, as walnuts can be a little bitter.


15

I think this question would be more suited for Biology beta, but since it's here, I'll try to keep the answer as lay as possible. Albumin, like you read on Wikipedia, is a large group of proteins, which are present in all kinds of organisms, including your own blood. (Actually, albumin in your blood has a very important function - it binds small molecules, ...


14

It's not even necessarily a substitution, as pesto is just a type of sauce made from a pounding up herbs and other stuff in a mortar & pestle. It's just that most pesto that people see is the traditional 'basil pesto' aka 'pesto Genovese' which is garlic, oil, salt, basil and pine nuts, so they assume that it's the only 'pesto' ... you can find plenty ...


12

You could use Red Pepper Coulis: Roast red peppers on grill, gas flame or cut off the sides and place skin side up under broiler until skins are blackened. Cool and remove charred skin. Sweat onions and garlic in a little olive oil with salt and pepper until softened. Add the charred roasted red peppers and some chicken stock. Simmer until vegetables ...


12

You know, I don't think you need to overthink this too much. If you look at a typical Indian curry recipe, it might have 10 spices in it. Just leave out the cumin, and maybe bump up the other spices a little to compensate. It won't be exactly the same, but it will still be delicious. You are correct that you'll have to be careful to avoid pre-packaged spice ...


11

For most celiacs, it is any trace of gluten. That means that you don't want something to touch gluten and then touch the food a celiac will eat (example: a butter knife used on toast and then double dipped back into the butter will contaminate the butter). My gluten-free friends have suggested that they are better judges of ingredients, as well, as gluten ...


10

Green vegetables are a good source of calcium, in particular, artichokes, broccoli, and greens (like turnip greens). Other sources of dietary calcium include sardines, canned salmon, raisins, almonds, sesame seeds, and soy beans. ETA: The daily recommended intake of calcium for an adult is 500-1000 mg. If you're curious about how much calcium a particular ...


10

There are cultured soy and coconut milk products (generally sold with yogurt) which can be used as a sour cream substitute; it's frequently advisable to add a little extra vinegar or lemon juice as these products don't generally provide as much kick as real sour cream.


10

No, peanuts are not nuts in the botanical sense. They are legumes, much like peas or beans. Chestnuts and acorns are examples of true nuts. Most of what we commonly refer to as nuts are botanically drupes, including walnuts, almonds and cherries, as well as some larger fruits like peaches (which are typically eaten for their flesh, rather than their ...


8

This is a very subjective question. For example: I find the recipes on Gluten-Free Goddess to use excessive Xanthan Gum (bouncy balls do not make good cupcakes). That being said I highly suggest you start with the basics and make your own flour to learn the balance of how different flours effect the texture and flavor of baked goods. A few good books with ...


8

This is an excellent site to learn about gluten free baking: http://glutenfreegoddess.blogspot.com I have personally tried many of the recipes and they have been excellent.


8

Almond milk, rice milk, soy milk, coconut milk (but not the kind from the can, something like So Delicious or Silk brand sells), hemp milk, oat milk, or many other nut or grain based milks will work.


8

Based on the information you've given, it sounds like what you're describing is not technically an allergy but histamine intolerance. In an allergic reaction, histamines are produced by the body as part of an immune reaction. Histamine intolerance is due to an underproduction of the enzyme that normally breaks down histamine. This means that foods that ...


7

You can create many vegan variations with silken through extra firm tofus; from ricotta cheese on down to sour cream. There are many recipes out there for making your own sour cream. The problem with some brands, such as Sour Supreme (whose product is very authentic to taste), is that (in responding to the vegan tag) some of their products contain casein ...


7

Sour Supreme is one brand of soy-based, non-dairy substitute.


7

I have used the flax method as detailed in the New York Times with good results. I make a lot of chocolate chip cookies and I haven't found anyone that can really tell the difference. Some claim to be able to tell but also say that it is just different and not better or worse. 2 tablespoons ground flax seed mixed with six tablespoons water (or 2 eggs) ...


7

Finding a non-cow subsitute for parmesan is a difficult task - Grana, the closest, is made from cow milk as well so it's no good. You can try using Pecorino which is made from sheep milk, and has a slightly stronger flavour. I've never tried it personally, but it's not rare in some regions of Italy to make pesto with pecorino, so it's definitely worth a try! ...


7

I've been making my pesto with Pecorino Romano (may just be labeled 'Romano'; also, look for the brand name Locatelli) for years, even before I figure out I had issues with cow's milk. (note, there are a few different versions of Pecorino, as it basically means 'from sheep'; Pecorino Romano is specifically a hard grating cheese). Some people don't like the ...


7

I doubt that it was some allergy if two unrelated people experienced a problem. Especially if they don't have a history. Allergies aren't contagious, after all. If you're right and the meat was handled properly and wasn't excessively fatty (which can cause some people upset), I think I'd look to some other component of the meal. Surely pork wasn't the only ...


7

Sesame oil has such a distinctive flavour, I'm afraid there's nothing that will give you exactly the same taste. Many sites suggest peanut oil, but this is more or less tasteless in my experience. I would suggest toasting some unsalted peanuts or cashews and adding them to the stir fry, to get that roasted, slightly smoky flavour. Just add them to a warm, ...


6

Try Caraway as a substitute for Cumin. It has a similar flavour profile, just a little more intense. Some people prefer the flavour of Caraway and use it in all their recipes instead of Cumin. I cannot tell you if you will be allergic to this herb, just like I don't know if you'll be allergic to any other herb because you'r allergic to cumin. Caraway comes ...


6

Commercial pesto brands seem to quite often use cashew nuts, seemed odd to me, as cashew nuts are quite expensive. Or you could just not use the nuts at all - would be more like a french pistou, but still good with pasta.


6

use a vegetarian alternative! i just ran across these recently myself, and i am finding the idea really intriguing. not sure how they compare in flavor or texture, so your mileage may vary... http://www.vegecyber.com/cgi-bin/vege_item.cgi?detail=10416 asian cultures have figured out how to make vegetarian and mock meats of all kind, since buddhism and ...


6

Recipes for which you can substitute margarine for butter can have non-dairy margarines substituted instead - you have to check the ingredients list, most margarines contain milk solids. Here in Australia, my dairy free friends and I use Nuttelex, but that's not available in the USA.


6

Ironically, one of the many milk alternatives for lactose intolerant people is "oat milk", which is made by soaking oats in water, and retaining the resulting liquor. Many traditional porridge / oatmeal recipes are made with just oats and water. Oats themselves have a somewhat "creamy" flavour, and remember your lactose-intolerant residents will not have a ...


6

Everybody has different rules for what pregnant women should and should not eat, and you definitely should clarify with the individual. Usually the concern with cheese is over bacteria. The typical rule about cheese is to avoid softer, raw milk cheeses for fear of listeria, which can affect the baby. There is more information here: ...


6

The most widely-accepted substitute seems to be various sauces made from mushrooms. I don't want to say "mushroom sauce" because most products don't have that exact name. For example: Here you have "Vegetarian Mushroom Flavored Stir-Fry Sauce" on the left, and "Premium Shitake Mushroom Flavored Soy Sauce" on the right. I'm actually not familiar with the ...


6

The perfect solution to you - Use the Indian spice called "Asafoetida" or "Hing". It gives a taste which is very much like Onion and Garlic - In fact, stricter practitioners of Hinduism are not allowed to eat onion and garlic (as supposedly they cause mental agitation). Thus, traditional Hindu (Vedic) cooking uses Asafoetida as a subsitute for onion in ...



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