Coping With Celiac Disease? - Page 3 - The Horse Forum
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post #21 of 25 Old 12-14-2012, 04:34 PM
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Join Date: May 2012
Location: Lost in, Wyoming
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I am celiac and king soopers is very handy they have tags that say is it's gluten free or not
I eat alot of different kinds of meat. Not alot of dairy but rice is a good replacer for alot of stuff
When I first started the celiac diet I only ate potatos (yum :p) because I couldn't have wheat milk rice or corn. Now my stomache has started to heal and I can eat the milk and rice in small quantities.
But part of celiac makes it so I get heartburn very easy.

But now that my friends know I have celiac we kind of make a game out of finding foods I can eat.
I am eating rice bread, rice noodles, cake, pizza (I could send you a recipe for a good crust) my version of tacos, all sorts of stuff.
Just keep searching it's part of the fun
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post #22 of 25 Old 12-14-2012, 06:38 PM Thread Starter
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Thanks, I would love the recipe!

Thank you for feeding us years of lies. Thank you for the wars you left us to fight. Thank you for the world you ruined overnight. But we'll be fine, yeah we'll be fine.
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post #23 of 25 Old 12-15-2012, 11:06 AM
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Something else you might want to avoid is foods containing diacetyl. It is added to butter, microwave popcorn, all kinds of products. I just read my whole grain bread label and it's in there. I think we all need to stop buying adulterated foods as we've yet to find out what is building up in our systems to toxic levels. Actually we are seeing it with the increase in early onset alzheimer's, so many digestive problems. I'm not celiac but since I started eating about 4 good tablespoons of home made saurkraut daily I'm feeling better,
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post #24 of 25 Old 12-15-2012, 02:34 PM
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I should add that my info came from the Dr. Oz show regarding the diacetyl.
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post #25 of 25 Old 12-15-2012, 04:02 PM
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Join Date: May 2012
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I do it with out the egg
It is very delicious


Ingredients
½ head cauliflower (about 2 cups riced)
1 clove garlic, minced
1 cup part-skim shredded mozzarella cheese
1 egg, beaten
1 teaspoon basil
1 teaspoon oregano
Instructions
Pre-heat oven to 400° F.
Prep a cookie sheet or pizza stone. You can grease the cookie sheet or use parchment paper. (I used a Pampered Chef baking stone, which doesn’t require any prep if it’s seasoned.)
Remove the stems and leaves from your cauliflower and chop the florets into chunks. Add to a food processor (I used my Vitamix) and pulse just until the texture is similar to rice. If you don’t have a food processor or Vitamix, you can grate the cauliflower with a cheese grater or chop it.
Sauté cauliflower “rice” in a non-stick skillet over medium heat and cook until translucent, approximately 6-8 minutes. (You can use the microwave for this as well. Just place cauliflower in an uncovered microwave-safe bowl and cook for 8 minutes.)
In a bowl combine the cooked cauliflower with all remaining ingredients.
Spread dough out evenly over parchment paper (or stone) – about ¼ to ⅓ of an inch thick. The pizza should be about 9-10 inches in diameter.
Bake for 25-30 minutes or until the crust is golden, crispy on the edges and cooked through the middle.
Remove the crust from the oven.
Top with pizza sauce and toppings. Be careful not to add too many heavy toppings as you don’t want to weigh down the crust.
Broil the pizza for 5 minutes, or until the toppings are hot and the cheese is melted. Allow the pizza to cool for 2-3 minutes then cut and serve immediately.
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