I had a thought this afternoon while I was mowing the yard that I hope we can follow up on.
There are so many great recipes on the old sight that I would hate to see lost. If any one has posted a recipe their I think it would be great to get them on to this sight. If you rewrite them including any hints and suggestion from other members that have gathered up over the years it might not seem not so much like stealing. You might also transfer ones that you really like, giving the original author credit where credit is due and adding you own suggestions. Particularly if they are not around much anymore.
Don’t know how politic this is and will leave it open to everyone but giving new members some ideas about what they can eat will soon be important.
Love
Matthew
Operation Recipe Retrieval
Moderators: Rosie, Stanz, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
First off...
For sure, newbies attempting a dietary trial or outright diet, need to use one of the good celiac sites, already linked here for them to read. This will only cover the gluten part, so unfortunately, they'll need to move on to the gfcfdiet.com site should the gluten by itself be inadequate.
Brewer's/Baker's yeast species,by then would be fairly well gone from the diet, but still one has to look for it to avoid it. Perhaps the names of fruit and vegetables that tend to have more of this could be found in a list that we could post to especially avoid.
Then, there would need to be mentioned that MOST of the GF baked items, even if they're free of other allergens, are LIKELY to include this species of yeast in their ingredients.
Ener-G now has a yeast free bread that we multiples can eat that can be purchased in healthfoods -- best warm first, then toast, but not too much. Watch it carefully in a toaster oven near you. Ha!
Soy products we should be able to make a list of with our collective memories, I would think. This really should include the soy oil, don't you think? "Some people seem to notice.., etc. when they comsume soy oil."
Don't think there are too many of us with egg white protein called ovalbumin, but perhaps we could post some ways to substitue for the eggs. Think I read somewhere that there's a limit on how many eggs one should replace in, say, a baked something or another, using one of the egg substitutes. Posting this could keep someone from attempting to bake something and having it not come out right, and THAT can be most frustrating.
Also, I HAVE seen lists or at least A list for the "mystery words" for corn that appear on labels of products, for those who discover they need to avoid that. Seems as though citric acid is in lots of things, and that's primarily derived from corn.
I need to get started on writing up some things, but too sleepy by the time I get on here, or else in too big a rush during the day, but will keep chipping away at some things.
How do the above ideas sound for inclusion?
Yours, Luce
Brewer's/Baker's yeast species,by then would be fairly well gone from the diet, but still one has to look for it to avoid it. Perhaps the names of fruit and vegetables that tend to have more of this could be found in a list that we could post to especially avoid.
Then, there would need to be mentioned that MOST of the GF baked items, even if they're free of other allergens, are LIKELY to include this species of yeast in their ingredients.
Ener-G now has a yeast free bread that we multiples can eat that can be purchased in healthfoods -- best warm first, then toast, but not too much. Watch it carefully in a toaster oven near you. Ha!
Soy products we should be able to make a list of with our collective memories, I would think. This really should include the soy oil, don't you think? "Some people seem to notice.., etc. when they comsume soy oil."
Don't think there are too many of us with egg white protein called ovalbumin, but perhaps we could post some ways to substitue for the eggs. Think I read somewhere that there's a limit on how many eggs one should replace in, say, a baked something or another, using one of the egg substitutes. Posting this could keep someone from attempting to bake something and having it not come out right, and THAT can be most frustrating.
Also, I HAVE seen lists or at least A list for the "mystery words" for corn that appear on labels of products, for those who discover they need to avoid that. Seems as though citric acid is in lots of things, and that's primarily derived from corn.
I need to get started on writing up some things, but too sleepy by the time I get on here, or else in too big a rush during the day, but will keep chipping away at some things.
How do the above ideas sound for inclusion?
Yours, Luce