Hey............does anyone have any recipes for pizza, pancakes, or waffles that do not use wheat flour or have any gluten in them?

My husband makes Tortillas & pizzas, trying different Gluten-free recipes from friends & the internet. Good Luck, enjoy. We stumble around in the kitchen. We would be interested in other gluten-free recipes that are simple & have been successful.

Amaranth Tortillas
contributed by Marjorie Hunt Jones, R.N.

An easy-to-prepare recipe for those who cannot tolerate gluten.
Ingredients:
1-1/4 cups Organic Amaranth Flour
1 tsp Mexican Seasoning
1/2 cup Water

In a small bowl, mix the Amaranth Flour and Mexican Seasoning. Stir in water, then evaluate the consistency. The dough should be soft, but not wet, and mold easily into shapes. The dough will easily form a ball as you stir it. If necessary, add a bit more flour or water to achieve the proper consistency.

Pinch off balls of dough the size of golf balls. Roll them in additional flour to coat well. Knead each ball a bit as you pat or roll it into a flat circle that's about 1/8" thick and 5" - 6" across. Repeat with all dough.

Heat a heavy nonstick frying pan or griddle. Use no oil.

Place each tortilla in the hot pan, and cook for a few minutes on each side. Tortillas should become lightly brown and start to appear dry. Cool on wire racks.

Store in the refrigerator up to 2 weeks, or freeze. Reheat in a toaster or warm oven.
............................................
Pat's Thin Pizza Crust, contributed by Pat Gust

Ingredients:
1-1/2 tsp Yeast, Active Dry
1 cup Warm Water (105 - 110 degrees F)
1 tsp Sugar
2/3 cup White Rice Flour
1/3 cup Potato Starch
1 Tb Potato Flour
1-1/2 tsp Melted Vegetable Shortening
1 tsp Sea Salt

Preheat oven to 425°F. Grease a 10” x 15” jelly roll pan; set aside.

In a medium mixing bowl, dissolve the yeast in 1/2 cup of the warm water with the sugar added. Let set until yeast bubbles and the quantity doubles.

Add all the rest of the ingredients, using enough of the remaining water to get a dough the consistency of cake frosting that will spread, not run, when all ingredients are thoroughly beaten.

Pour batter down center and spread with a spatula. Run a teaspoon around edges, forcing batter up the sides.
If you prefer, pour the batter and spread in a circle on the pan, forming at 12- to 12-1/2” circle with raised edges. The batter handles well and will make a circle shape easily. Leave more at edges for raised sides.

Add sauce and toppings. Bake for 25-30 minutes.

Yield: 6 servings

What does amaranth flour taste like, comm? And is it high-carb, low, or somewhere in-between?

Amaranth flour started in Mexico and Latin America. It is used in making pastas and baked goods. It must be mixed with other flours for baking yeast breads, as it contains no gluten. One part amaranth flour to 3-4 parts wheat or other grain flours may be used. In the preparation of flatbreads, pancakes and pastas, 100% amaranth flour can be used. Some stores sell the seeds from the Amaranth plant, Sprouting the seeds will increase the level of some of the nutrients and the sprouts can be used on sandwiches and in salads.

I found this article that says it better than I could.

Amaranth has a "sticky" texture that contrasts with the fluffier texture of most grains and care should be taken not to overcook it as it can become "gummy." Amaranth flavor is mild, sweet, nutty, and malt like, with a variance in flavor according to the variety being used.

Amaranth keeps best if stored in a tightly sealed container, such as a glass jar, in the refrigerator. This will protect the fatty acids it contains from becoming rancid. The seeds should be used within 3 to 6 months.

The leaves of the amaranth plant taste much like spinach and are used in the same manner that spinach is used. They are best if consumed when the plant is young and tender.

Amaranth seed is high in protein (15-18%) and contains respectable amounts of lysine and methionine, two essential amino acids that are not frequently found in grains. It is high in fiber and contains calcium, iron, potassium, phosphorus, and vitamins A and C.

The fiber content of amaranth is three times that of wheat and its iron content, five times more than wheat. It contains two times more calcium than milk. Using amaranth in combination with wheat, corn or brown rice results in a complete protein as high in food value as fish, red meat or poultry.

Amaranth also contains tocotrienols (a form of vitamin E) which have cholesterol-lowering activity in humans. Cooked amaranth is 90% digestible and because of this ease of digestion, it has traditionally been given to those recovering from an illness or ending a fasting period. Amaranth consists of 6-10% oil, which is found mostly within the germ. The oil is predominantly unsaturated and is high in linoleic acid, which is important in human nutrition.

The amaranth seeds have a unique quality in that the nutrients are concentrated in a natural "nutrient ring" that surrounds the center, which is the starch section. For this reason the nutrients are protected during processing. The amaranth leaf is nutritious as well containing higher calcium, iron, and phosphorus levels than spinach.

An aside:

Makes for a pretty flower in the garden, too! I use the globe amaranth alot and it's dries so easily and keeps the hot pink color. Can make a tea out of it too.

Wow, such a wealth of information! Thanks guys. It sounds like amaranth might taste a little bit like quinoa, which is another high protein grain which i think came from Latin America.

That sounds great, and if I can find amaranth flour out here, I am going to try it.......but.......I want pizza again!!!!!! And there does not appear to be a flour that works the same way wheat flour does!

U can order it online. Then again I have seen it in larger grocery stores or specialty food stores like Trader Joes, but not up here. I ordered it online though. Here is a website w/ a few online resources
www.bobsredmill.com
www.nextag.com/amaranth-flour/search-html

Gluten Free Pancakes

Gluten Free Pizza Pie Crust

Article about using alternative Flours

Websites that have Gluten Free Recipes

http://www.celiac.com/categories/Gluten%252dFree-Recipes/
http://allrecipes.com/Recipes/Healthy-Livi...-Free/Main.aspx
http://www.csaceliacs.org/recipes.php
http://www.glutenfree.com/info/Recipes_Other.aspx

Hope this helps.

The article about using different kinds of flour explained a lot, Phish. Thankyou.

comm, i saw in your post that you mentioned bobsredmill.com as a potential source for amaranth flour. for what it's worth, the Wesel Blvd. Martins has lots of Bob's Red Mill products in its organic section... it's been awhile since I was in that department but last winter/spring when I was desperate for baked goods that were low-carb, I did purchase some Bob's Red Mill soy flour, buckwheat flour, and Vital Wheat Gluten there. I wouldn't be the least bit surprised if they carried amaranth flour as well. I'll try to look when I'm next in there...then you wouldn't have to go online to find it.

What's wrong with Gluten?

You can also find a lot of gluten-free flours and stuff at the health food store on Molly Pitcher Hwy... between G-castle and C-burg. Sorry... I forget the name of it right now. But it has tons of gluten-free flours, plus lots of gluten-free prepared foods (like cookies) and mixes.

Some people are sensitive or allergic to it.

siriun isn't in this area at all. she may have to find some place more local to her. As far as I can remember, martins on Wesel did have amaranth. but, the lady thats in charge there really likes to change things and try new products. but it more than likely is there. thats where I get my stevia and my ground flax seed. great prices!

Ok, I didn't realize that.

Great, I forget about that Martins. I actually buy it near DC as I am down there a lot. Trader Joes and Giant ( which is the Martins in Mont CO) carry all sorts of gluten-free items. It last awhile so I'm in the habit of doing a special shop at Trader Joe's periodically. Every now and then we try something new on line. I'm always down that way visiting relatives, so trader Joe/s is reachable. WOW, Wesel Blvd would be better for last minute needs....Thanks


I was totally unaware about Gluten free diets until a relative came to live w/ us. She feels more comfortable following the diet. Luckily, her symptoms are manageable so she does not have to be ultra concerned or restrictive. It has helped her, in youngsters the diet really has a range of benefits. It has been good building blocks as she will be an adult soon, & need to take responsibility while away at college. We baked a gluten-free birthday cake that my other family members even liked. It is HARD on kids. Heck, it's an easy way to minimize Celiac Disease. The symptoms r worth the effort of keeping gluten-free.

Avoiding gluten is essential for managing Celiac Disease
To manage the disease and prevent complications, it's crucial that you avoid all foods that contain gluten. That means all foods or food ingredients made from many grains, including wheat, barley and rye. This includes any type of wheat (including farina, graham flour, semolina and durum), barley, rye, bulgur, Kamut, kasha, matzo meal, spelt and triticale.

Amaranth, buckwheat and quinoa are gluten-free as grown, but are sometimes mixed w/ regular flour so check the ingredients or look for the "Gluten Free" stamp".

Unfortunately, no place is local to me anymore.......... but I deal with it. I just didn't understand why different flours don't do what wheat flour does. That's ok.......we have to travel for everything, it's just one more thing on our list of things to travel for. Getting a gluten free wedding cake was interesting...........my new sister-in-law had to bring ingredients with her from 500 miles away for it!'

Patton.....to answer your question.......autoimmune reactions almost killed me not too long ago, and the culprit turned out to be gluten! The only food I really, really miss is pizza.

Oh, how horrible for you. Thank god they figured out that gluten was the culprit! You must have a horrible time shopping for groceries, for EVERYTHING. I bet it's in all kinds of stuff that you'd never imagine would contain it...

I used to have a horrible time shopping but an now accustomed to it. It isn't really that bad, and even the inconvenience pales in comparison to what I went through before it was diagnosed. Celiac disease is hereditary, and insurance companies don't even want to cover testing for it unless one has a first degree relative who has it.......but all my first degree relatives except for a half sister are deceased! I have learned to cook, I mean really cook, making EVERYTHING from scratch! And.......my husband does not care for pasta or other foods that contain lots of gluten, so he likes my gluten free cooking. That makes it a lot easier.

http://www.recipezaar.com/44487

Would you mind me asking what are the symptoms?? Did you get malnourished or what happens with that disease?

Why a gluten-free diet/recipes? In our case we have a relative w/ Celiac Disease. There r probably other reasons but this is why we went gluten-free inside the house. Hope it helps to understand the why? (Someone asked.)...By the way, it is great to get leads on recipes people have actually tried. Some r bland, while other recipes r great fun. With kids on a gluten-free diet we loved tried and true recipe tips.

Celiac disease affects people differently. Symptoms may occur in the digestive system, or in other parts of the body. For example, one person might have diarrhea and abdominal pain, while another person may be irritable or depressed. In fact, irritability is one of the most common symptoms in children.

This list is misleading, its rare to have all or several symptoms. Our relative has a small cluster, but that is enough trouble.
Symptoms of celiac disease may include one or more of the following:

* gas
* recurring abdominal bloating and pain
* chronic diarrhea
* constipation
* pale, foul-smelling, or fatty stool
* weight loss/weight gain
* fatigue
* unexplained anemia (a low count of red blood cells causing fatigue)
* bone or joint pain
* osteoporosis, osteopenia
* behavioral changes
* tingling numbness in the legs (from nerve damage)
* muscle cramps
* seizures
* missed menstrual periods (often because of excessive weight loss)
* infertility, recurrent miscarriage
* delayed growth
* failure to thrive in infants
* pale sores inside the mouth, called aphthous ulcers
* tooth discoloration or loss of enamel
* itchy skin rash called dermatitis herpetiformis

A person with celiac disease may have no symptoms. People without symptoms are still at risk for the complications of celiac disease, including malnutrition. The longer a person goes undiagnosed and untreated, the greater the chance of developing malnutrition and other complications. Anemia, delayed growth, and weight loss are signs of malnutrition: The body is just not getting enough nutrients. Malnutrition is a serious problem for children because they need adequate nutrition to develop properly. We made packing gluten-free lunches family fun, so no one felt too isolated. It can be a bummer as a kid. A gluten-free diet helps reduce & manage symptoms.

Severe malnutrition. Able to eat 11,000 or 12,000 calories a day and still struggle to keep weight above 100lb. ( I am sorta tall, btw) Very severe anemia.......also found out I have another, hereditary type of anemia....so getting that under control was hard. Lots of bleeding from small intestine.....also infections from irritation of same. Not much fun...

It has been a year now, and I am much better w/o any gluten. A few people back in the tristate area, such as my ex and my Dad's 2nd wife are probably not too happy about that...but....who cares?

siriunsun, are you able to eat oats? i adapted CD's splenda shortbread recipe last weekend into a complex-carb version by processing a few cups of oats in my Cuisinart, then sifting it, to use oat flour instead of traditional white flour. also i added a bit of cinnamon. it turned out to be quite tasty. and would probably be even better if you used sugar instead of Splenda like I did... let me know if you can eat oats and if you'd like it. thanks.

I don't know if I can eat oats or not. I have not dared since getting diagnosed.

I can understand that. Let me know if you find out you can eat them and I'll be sure to pass the recipe along. I have substituted oat flour in some other recipes as well, with very tasty results.

I feel so sad for you, siriunsun. food is good, especially baked things...

Don't feel sad for me. There are many other things I can eat, and I have been forced to learn to cook, I mean really cook, because of all this. The only thing I really miss is pizza.................

The other thing you should see is my daughters also learning to cook now that I have to. That is fun!

cool! i have nice memories helping my mom cook. and i bet since you're making everything, that you are eating healthier too. getting away from prepared stuff and all the gunk included in it.

I "borrowed" this from the Bob's Redmill site.

Pizza Crust - Gluten & Yeast Free contributed by Carol Fenster, Phd






Ingredients: 1/2 cup Garbanzo Bean Flour 1/2 cup Tapioca Flour 1 tsp Sugar or Honey 1 tsp Xanthan Gum 1/2 tsp Sea Salt 1/4 tsp Unflavored Gelatin Powder 1/2 tsp Baking Powder 1/2 tsp Baking Soda 1/2 tsp Onion Powder 1/2 tsp Crushed Rosemary 1/2 tsp Italian Herb Blend 1 Large Egg or Equivalent of Frozen Egg Replacement 1/2 cup Milk (cow, rice, soy or nut) 1 Tb Olive Oil Preheat oven to 400°F. Spray pan with cooking spray, using a 13" x 9" nonstick baking sheet or 12" nonstick pizza pan for a thin, crispy crust or an 11" x 7" nonstick pan or a 10" cast iron skillet for a deep-dish crust.

In a small mixing bowl, combine all ingredients. Mix with electric mixer (using regular beaters) for 2 minutes. Batter will be like soft cookie dough and very sticky.

Spread batter in prepared pan, using a wet spatula to smooth the dough and push it up to, but not touching, the outer edges of pan. Make a little ridge around the edge to contain the pizza sauce and toppings.

Bake for 15 minutes. Remove from oven, top with toppings, and bake another 10-15 minutes or until browned to taste. If using eggs, the batter will rise and fall during baking.

Yield: 4 servings


Martins in hagerstown is expanding their organic section and they had some Garbonzo Bean Flour and Fava bean Flour mixed together for only $1.39 a bag. I got the two bags they had. I also bought some Spelt flour a while back. I have no dietary problems but I like to try different things once in a while. heres the site:/www.bobsredmill.com
you can order from them online and you can also search for stores that carry their products.

We need a Food Co-Op, or something in Washington County MD.

Thanks WVa Dragon. U mentioned good sites for online purchases as well as good tips for that fancy Martins.
On that note, I think the old Giant Eagle site would be a great place for a Trader Joes or CO-Op like Takoma Park or Bethesda MD. Lord knows nothing is coming to that space. I contacted a couple people at the Chamebr and Bussiness Development a long time ago. I also called that realator. And Trader Joes. Can always dream.

Hubby had an errand about 100 miles from here, and actaully found me some gluten free pancake mix AND some rice flour!

Whereabouts do you live Siri? Man I really have been spoiled living in the "big city", we have a plethora of health food stores here. Our local grocery/super store, Meijer has a big aisle of gluten free products. A quick check of their specialty foods site brought up 2 pages of gluten free products & mixes Meijer Do let me know if there's any particular product you're looking for that's not on the site and maybe I can help you get your hands on some!

Now thats a good man! Shame it was so far away.

There is a new nature foods place on Pennsylvania Avenue. It's a little small, but the people are great to work with. I recently bought some rice flour there (makes a great crispy coating on fried foods). Try:

Healthway Natural Foods
13026 Pennsylvania Avenue
Hagerstown, MD
(301) 739-1462

TY Chip: Healthway Natural Foods. Will check it out.

Yes....he IS a good man. I didn't even travel that far for myself. He's going to try that suggestion someone had about gelatin in the different kinds of flour, too. Would you believe he even cleans up the kitchen when he's done?

My 12 yr old daughter wants one of those puppies!

Aren't those pups adorable? Can't resist wanting to pick them up and kiss them all over!! lol

Siriun, I know a man who has the same thing. Just never knew much about what it does. I'll ask him where he buys gluten free stuff. I think Common Market in Frederick has it. But, I'll ask. I don't know where you live, so hard to say what is close to you. But, if you're anywhere near Chambersburg, PA, there is a health food store near Johnnie's Restaurant supplies that has gluten free things too.

By the way, if anyone starts a co-op in Hagerstown area, I would love to be a part of it. Was in one about 20 years ago. And we bought all kinds of grains and healthy foods for such a reduced price since it was bought in bulk and we all helped to separate and distribute. Great fun. And I even baked my own bread back then!

I'm thinking about starting a co-op in my area. With all the diabetes and heart problems that seem to plague the older people in the population nationwide, it seems like catering to restricted diets would be a smart choice for a grocery store, but I guess people don't really stick to their diets. It seems like celiac disease is not terribly serious for everyone, but all I have to eat is one bite of a cracker to start experiencing some of the symptoms.

I have some symptoms. I will list them:

1. I have suffered from a very young Child with the first 5 symptoms. I was diagnosed with IBS. But it never has been under control with all the medications I have been on.

2. My weight goes up and down. I thought this was due to my IBS.

3. I am tired all the time, and just recently found out I was anemia.

4. Bone and Joint pain? YES! I get pain in mt wrist, hips, pelvic bone, knees, and ankles. The pain in my knees get so severe it feels like my knee caps are going to blow off. I also get severe back pain, but i have scoliosis.

5. Behavior Changes? Yes! I call them "mood swings".

6. Tingling numbness in the legs? YES! I thought it was just poor circulation.

I have two Sisters who was born with Tyriod. I get tested for this alot because of the weigh changes, my mood swings, and for being so tired. This might sound crazy to some of you, but i have wished it was my tyriod so I would have a answer to all of my symptoms.

It's NOT easy waking up tired and having to push myself everyday. My energy is very-very low.

I'm really happy I read this, it might be the answer.

Do any of you know of a test that I can ask my Doctor to run on me? If so PLEASE post it for me.

Thank You, Un

Gee now all the members know I fart.......................lol

If you have a first degree relative who has celiac, then you might. Along with a biopsy of epithilial lining of your small intestine that comes out positive, there are blood tests which will confirm the markers in your DNA. It is always hereditary, though, and if no one in your background has it, then you will not be diagnosed with it.

How long has Celiac been around?

It's been around for quite awhile, just not recognized for what it is. In a place where most people can and do eat wheat products frequently (basically, the world!) who would think that this staple food could be a prob? My grandmother died of it, and she also had colon cancer. Everyone thought her stomach probs were either a by product of stress and accused her of just being disagreeable. Her father died of it, and no one really knew what the prob was, just that it was his stomach. And......this is weird....he was actually married to someone who had it.....it was the "mystery stomach problem that killed all the Parkses" so as a double whammy, my grandmother had two parents who seemed to have had it. She died of the internal bleeding it caused when she was only in her twenties, too. But back then, no one realized it was sensitivity to wheat. I am not sure when they actually identified it and started diagnosing it, I just know that when it was finally identified in me, it was a surprise. Most of my bio-family was gone by the time this happened.

SS- I feel a bit scared. Every scenes I was a young Child <i'm talking before School> I have dealt with nausea. My Mom and I was forever sitting in the Doctors office due to the nausea. I was told i had a nervous stomach.

I don't know if you ever heard of this medication? Phenergan? I was so thin the other Kids in School called names. How I was able to gain weight was from phenergan. I'm 5'6" and I weigh 135lbs. I'm OK with my weight now, but if I didn't have phenergan you can bet I would look like skin and bones!

I find this odd also. I was LTI for years, if i took one sip of milk, ate cheese, ice cream, anything with milk in it I would get so sick like i was going to vomit, than it would work down into my bowel with hard pain and come out you know.

Roughly about 2 years ago I was able to tolerate milk products and BANG now I can't.

SS- I'm sorry you lost most of your Family to this illness. I'm glad you caught it within yourself! I'm also glad i'm aware of it also.

I googled it and alot of other people was dignosed with IBS just like i was.

I just got my newest edition of Taste of Home Healthy Cooking. In it, there are gluten free recipes. So, I'll post two of them for you Siriun


Gluten-Free Choc. Chip Muffins

1 cup brown rice flour
1/2 cup soy flour
1/4 cup sugar
1/4 cup packed brown sugar
1/4 cup tapioca flour
1/4 cup buchwheat flour
1/4 cup baking cocoa
3 teaspoons of baking powder
1/4 teaspoon salt
2 eggs
2/3 cup buttermilk
1/3 cup fat free milk
2 Tablespoons butter, melted
1 teaspoon vanilla extract
1/2 cup plus 2 Tablespoons miniture semi sweet choc chips, divided

1) In a large bowl combine the first 9 ingredients. In another bowl, whisk the eggs, buttermilk, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in 1/2 cup of chips.

2) Coat muffin cups with cooking spray; fill 3/4 full with batter. Sprinkle with remaining chips. Bake at 350 for 12-16 mins. or until tooth pick inserted comes out clean. Cool for 5 mins before removing from pan to wire rack. Serve warm Yields 1 dozen muffins

1 muffin equals 184 cal., 6g fat( 3 g sat fat), 41 mg cholesterol, 194 mg sodium, 30g carbs, 2g fiber, 5g protein.











Gluten-Free Crumb Crust

Use this recipe to replace graham cracker crusts

1 cup brown rice flour
1/2 cup ground walnuts
3 Tablespoons apple juice concentrate
2 Tablespoons olive oil

1) In a small bowl combine all ingredients. Press onto the bottom and all the way up the sides of a 9-in pie plate coated with cooking spray. Bake at 375 for 10-14 mins or until set. Cool on a wire rack.
2) Fill as desired. If baking the filling, shield edges of crust with foil to prevent overbrowning.

1/8 or crust equals 133 cal, 7g fat( 1g sat), 0 cholesterol, 2mg sodium, 17g carbs, 1g fiber, 2g protein





I also have a recipe for Gluten Free carrot cake if you want it.

Yes! I would love the recipe for gluten free carrot cake! Thankyou!

<h2 class="clrbt">Gluten-Free Carrot Cake</h2> Healthy Cooking

Pineapple makes this delicious cake extremely moist. Xanthan gum is a corn-based, gluten-free thickener that can be found on your grocery store's baking aisle. —Taste of Home Test Kitchen, Greendale, Wisconsin

SERVINGS: 20


TIME: Prep: 35 min. Bake: 40 min. + cooling


Ingredients:

• 1-1/2 cups sugar
• 2 cans (8 ounces each) unsweetened crushed pineapple, drained
• 4 eggs
• 3/4 cup reduced-fat mayonnaise
• 1-1/2 cups white rice flour
• 1/2 cup potato starch
• 1/2 cup soy flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon xanthan gum
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 3-1/4 cups shredded carrots
• 1 cup flaked coconut
• FROSTING:
• 4 ounces reduced-fat cream cheese
• 1/4 cup reduced-fat butter, softened
• 2-1/2 cups confectioners' sugar
• 3/4 teaspoon grated orange peel
• 1/4 teaspoon vanilla extract

Directions:
In a large mixing bowl, beat the sugar, pineapple, eggs and mayonnaise until well blended. Combine the rice flour, potato starch, soy flour, baking soda, cinnamon, xanthan gum, ginger and salt; gradually beat into sugar mixture until blended. Stir in carrots and coconut.
Pour into a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, in a small mixing bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, orange peel and vanilla; beat until smooth. Spread over top of cake. Refrigerate leftovers. Yield: 20 servings. Editor's Note: Ingredient formulas and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company. This recipe was tested with Land O'Lakes light stick butter.

In todays paper, the 'Relish' mag, they have gluten-free chocolate chip cookies and buttermilk pancakes.