Re: Sausage and peppers


"Doug Freyburger" <dfreybur@xxxxxxxxx> wrote in message
news:ietrrm$m09$1@xxxxxxxxxxxxxxxxxxxxxxxxxxxxx
Julie Bove wrote:
"Doug Freyburger" <dfreybur@xxxxxxxxx> wrote:

My can't is the bread - I am wheat intolerant and I am not willing to
deal with the symptoms from the bread. I've had sauage over rice and
it's fine. It's even better over root veggies.

Yeah. Daughter can't have wheat either. We use pasta made of rice, corn
or
quinoa.

We haven't bought wheat noodles since my wife decided the quinoa ones
are just as good. I consider not having any wheat noodles in the house
an over reaction. After all my wife has no symptoms from eating wheat.
She says it makes it that much easier to not have to remember. I'm
more forgetful than she is.

I can have wheat but I can't have eggs. So for me the alternate pastas are
fine. Yes, I know there are a few of those that do contain egg but most do
not. Whereas most wheat pastas even if they do not contain egg are
manufactured on the same lines.

Another issue is the boiling of the pasta and the draining. I have heard
that it can be next to impossible to get the minute particles of wheat out
of any scratches or crevices or seams or whatever might be in the pot or
colander. I don't personally use a colander to drain my pasta. But I know
a lot of people do. So cross contamination isn't an issue there at all.

I tend to use rice pasta for things with red sauce. I also use it for faux
pierogies, chicken and noodles, beef and noodles, etc. I might use corn
pasta if I plan to reheat it. I use a rice and quinoa blend for tuna
casserole and I use a quinoa and corn blend for pasta salad.

For the anti-gourmet the brand with the bunny on the label has mac and
cheese with rice noodles. Not as good as Kraft but it does work.

Yes. I thought I liked DeBoles or Pastorio better until I tried that kind
again. The macaroni is bigger. I do add some shredded cheese to it for
more protein.

She eats Ener-G bread which I don't think would work with this.

Ener-G brand gluten free bread is more flavorless than sawdust, but it
doesn't have the good texture of sawdust. And since I'll wear a mask
rather than get sawdust blown into my mouth in the future I give it a
double thumbs down. I'd rather pass on bread entirely than bother with
this bread that seems to be made from the contents of a vacuum cleaner
bag. Nasty stuff.

I know most people don't like it but it doesn't contain egg or dairy which
is why it is safe for her to eat at any time. She has outgrown egg and
dairy allergies but is supposed to limit her intake to twice weekly to
prevent the allergy from coming back. She only likes the rice starch loaf
which I can only get directly from them. She will occasionally eat one of
their buns or rolls but is less than thrilled with them.

I have found millet bread - sweet but otherwise as good as regular
bread. Some corn bread recipes are wheat free - Cracker Barrel's corn
bread might be wheat free or very low wheat as it does not trigger my
symptoms. I can eat 100% rye bread - The stuff is extremely heavy and
not easy to find but very filling.

I got some millet bread from a place in Seattle called Flying Apron. I
liked it. She did not.

The cornbread mix I currently use is from these people:

http://allergyfreefoods.com/2010/index.asp

They used to sell the bread already made up as a sheet (as in sheet cake)
but now they just sell the mix. Requires no dairy or egg but it is the BEST
cornbread I've ever eaten. The last time I made it, I did it in square
muffin pans, lightly olive oiling each one before filling. Each piece had a
nice crispy crust on it. We ate half for dinner and I saved the other half
for stuffing. Very tasty!

My mom can't eat peppers either. For her they bother her GERD. Luckily
they don't have that effect on me.

GERD is one of my several symptoms from wheat. It's included in what I
mean by indigestion.

I have GERD. It's just that most foods do not bother me. The only one that
really does seem to case trouble is dark chocolate, which I used to love.
However I have really gotten to the point of losing my taste for it, I guess
because of the effects.


.

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