Hi everyone this is just a quick request,

Today I'm finally meeting with my dermatologist at 9:00 am EST (as I mentioned I was going to be in my previous post: Coeliac Testing: Putting the Cart Before the Horse). I would appreciate if you could pray that I don't get nervous (not that I don't like doctors but I've never met this one and I don't like talking with strangers), that the specialist I meet with will we knowledgeable about dermatitis herpetiformis, that this wont be an appointment to get an appointment but will be the real skin biopsy, and lastly (but most importantly) that through the experience the doctor or nurses, or I will grow closer to God.

Thanks & Blessings,
Tamara Green

Ruling out naturally GF foods (e.g. meat, potatoes, and salads)

1. Gravy (see notes below)
2. Cupcakes (see notes below)
   
3. Muffins (see notes below)
   
4. Brownies (see notes below)
   
5. Battered Food (see notes below)
   
6. Biscuits (see notes below)
7. Pizza Dough (see notes below)
   
8. Cookies (see notes below)
   
9. Pancakes/Crepes/Waffles (see notes below)
   
10. Cake
    
11. Bread
    
12. Buns
    
13. Flaky Pastries

Gravy: Add white rice flour when broth is at a rapid boil.

Cupcakes: This is one of the only recipes where you can use 100% rice flour. Just add yoghurt instead or milk. I say you can use 100% rice flour but I suggest using 75% brown rice flour and 25% high protein and fiber flour (e.g. quinoa, coconut, or any beans based flour).

The thought of changing one's life style so drastically to go from in a pinch meals (TV dinners and fast food) almost exclusively to homemade gluten free (GF) meals can be overwhelming. So what's the simplest family recipe to convert into a GF one?

Brownies: Use quinoa in conjunction with a starch.

Muffins: This is one of the only recipes where you can use 100% rice flour. Just add yoghurt instead or milk. I say you can use 100% rice flour but I suggest using 75% brown rice flour and 25% high protein and fiber flour (e.g. quinoa, coconut, or any beans based flour).

You're sitting on at your computer, eating a pepperoni pizza and eying a chocolate doughnut for dessert. You Google “free food." You mindlessly click the first link before the page even is fully loaded. You start reading without even check the articles title, after all your searched “free food” of course your going to get something on free food right?

You've been skimming the page after the first two sentences babbled off some words intend to grab your interest. But as you skim the page you realize that this article isn't even on “free food” it's on “gluten free food.”

Now what do you keep reading? Or do you complain about Google search results? You keep reading because for some reason this article is making sense to you. You think, Ya why would any one want to eat gluten I mean it's creating anarchy in my intestines?

You stop and contemplate on the closing words “97% percent on the population is untested for Ceoliac Disease are you going to get tested?” You pause for a moment. Then look back over the information provided in the article with greater care. Your eyes literally widen as you read the symptoms and relate them to your own life. This is all making so much sense you're sensitive if not intolerant to gluten!

Okay so now's when you gobble you pizza down and dive into the doughnut, right?

Battered Foods: Making battered food (e.g. fish or onion rings) taste like good old fashioned wheat brand! Why is so easy? Probably because of all the oils masking/changing the texture of the Gf flour. Since going GF, I've tried making onion rings 2 or 3 times, battered fish 3 times, Chinese chicken balls 1 time, southern fried chicken 1 time. Each time I made these foods I used completely different flours and each time they turned out great. So experiment find your fav flour and go for it! Just pair flavours accordingly as some GF flours have a pronounced nutty or tinny (actually it's the iron) flavour.

Pizza Dough: See Glutino pizza crust article.

Cookies: Add and extra egg, but only one you want these to be cookies not cakes! Also use butter not margarine as margarine makes soft cookies and butter hard, GF cookies already tend to be softer, they don't need any help.

Pancakes/Crepes/Waffles: Tend to be great the first day but spoil very quickly.

Here's a recipe I whipped up one day when I was tired of having sandwiches for lunch. The benefit of this recipe is it is really quick to prepare and cook!

Preheat a skillet on low heat. Meanwhile, baste chicken with pumpkin and garlic. Pour oil into heated pan and add chicken, cooking  minutes per side.

Suggestion: serve with cranberries and GF stuffing.

These potato doughnuts are a modification of a recipe I found online some time ago. This recipe is certainly a hit with my sister and I hope they are with your too! Let me know what you think through the comments below or my contact page.

So are these complicated? No! Yeah not only are these gluten free, gum free potato doughnuts but they are also EASY! So why not get cooking?

I've augmented the recipe three different ways so that is better health wise for a wider range of blood types. The recipes I make is the first listed and the one included in the video above (this recipe is the one suited for types: AB, A & B secretors).

I haven't yet tested the other two recipes however they should be just as tasty! I'm very sorry if you're type O as I haven't tailored a version of this recipe for your blood type.  Why not? Well milk and yoghurt are avoids for the O's and I have found by experience that almond milk or other non-dairy milk alternatives tend to make dense products. If you want to try one of these recipes using almond milk or any other non-dairy milk alternative be my guest! But please leave me some feedback in the comments below as to how that worked for you.