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Gluten-Free Pasta

My daughter has developed a gluten sensitivity, so I have been spending time looking for recipes that she can use to satisfy her cravings for foods she has traditionally eaten. These gluten-free pasta recipes will let her enjoy the pasta she loves without spending time in the ER recuperating from a reaction.

The search was made a little more difficult since she also has a severe nightshade allergy, which means potato starch can't be used in the recipe, either. I did learn in my reading that guar gum or a combination of chia and flax seeds can be used as substitutes for potato starch, so some of the following recipes may have potato starch listed. Just be sure to substitute if you are nightshade sensitive.

 

There is a great article on The Art of Gluten-Free Baking on substitutes for gluten. Many of these substitutes are good for people with nightshade allergies, too.

 

 

Sometimes, it just has to be pasta!

 

Gluten-Free Pasta Recipe Links:

• Homemade Easy Gluten-Free Pasta Recipe - Glutenista Gluten-Free: Making Gluten-Free Fabulous!
  Easy gluten-free pasta is delicious.
• Fresh Gluten-Free Pasta Recipe | Epicurious.com
  Find the recipe for Fresh Gluten-Free Pasta and other recipes at Epicurious.com
• Fresh Egg Gluten-Free Pasta
  According to one review, let the dough sit for about an hour before rolling it out.
• Gluten-Free Fresh Pasta This imaginative cook uses a combination of chia seeds and flax seeds instead of guar gum.
  

Do you have someone in your family who has a gluten sensitivity?

Please Comment Below

Nightshade Free Texas Chili Recipe

Nightshade free chili will be redder than traditional Texas Chili.

Those of us who have to deal with nightshade allergies know that tomatoes are a big no-no (they give me rashes and blisters) and chili peppers can be deadly. Now, I am a Texas girl, born and bred, so I cannot adequately express my grief at developing nightshade allergies --I was weaned on jalepenos and ate pico de gallo for breakfast everyday for more than a year.

Even though I miss my jalapeno jelly and pico for breakfast, one thing I don't have to miss is my Texas Chili. Now, don't turn your nose up until you've tried it. I actually made this for my hubby (also a Texan) and he didn't realize it wasn't "real" chili until I told him.

Ingredients:
1 onion
3lbs ground chuck
Salt
Pepper
Garlic
3 cans sliced beets (NOT PICKLED!)
Cumin (no cumin is NOT a nightshade)


Cut up the onion. Place it in a large stock pot with the ground chuck and brown the meat over medium-high heat. Sprinkle the meat with salt, pepper and garlic. (I use a lot of garlic.)




Now's the fun part. Unless you have a super size blender you'll need to do one can at a time. Puree the beets until the beets are completely liquid. They will resemble tomato paste.



Pour the beet puree into the stock pot over the cooked meat. Using a beet can, add 3 cans of water. Stir.

Add 1/4 cup cumin. It sounds like a lot, but remember this chili has NO chili powder. Cumin gives it the flavor without the nightshades.

Add more salt, pepper and garlic to taste. If the flavor isn't strong enough add more cumin, to cut the cumin's intensity add more salt.



*I have used this chili to make enchiladas, and they were great!

--Susan


What do you use for tomatoes in your nightshade free recipes?

Nightshade Free, Gluten Free, Lower Carb Hamburgers to Die For

Anyone who knows me should know that I have severe nightshade allergies. So severe that I've had to change my entire life to cope with them.

I guess it was about two years ago now that I realized (with the help of a doctor) that I had to stop eating everything that was a nightshade vegetable -- all peppers, potatoes, tomatoes, artichokes, okra, eggplant, paprika (AND EVERYTHING that contains them. Really the list goes on and on.)

That didn't leave me with a lot of pre-made food choices, and at first it was a real struggle. But, I learned to cope. I've had to do a lot of research and adjust all my recipes. Thankfully,there are some good cookbooks and websites out there. There's even a Facebook support group.


Recently, my body has started giving me fits when I eat gluten, so I also eliminated that from my diet. While I was at it, I got rid of diet sodas, artificial sweeteners, and as much extra sugar as possible -- I still eat fruits, use raw sugar in my coffee, and eat ice cream on occasion (I'm not letting that go!)

I have noticed in the last few days that the swelling in my ankles is almost completely gone and I actually feel better. For weeks I've felt sluggish, excessively tired and completely uninterested in most things. Changing my diet has changed my life.

Of course, this change, once again, means new eating habits, so I thought I'd share what we had for dinner, because it was phenomenal!


Hamburgers To Die For (serves 5)

Ingredients:

3lbs hamburger meat (your choice as to type)
1 tsp garlic powder
1/2 tsp salt
1 tsp black pepper

Mix the ingredients in a large bowl and cook over medium high heat. You can adjust the spices to your preference.

Hamburger Topping

Ingredients:

1 yellow onion
3 large portobello mushrooms
1/2 stick real butter
Medium wedge of brie Cheese

Jullian the onions and mushrooms. Set aside. Melt the butter over medium heat. Add the veggies and cook until the onions and mushrooms are caramelized. Set aside.

Slice the brie into several slices, and place them on top of the cooked hamburger. Cover with the caramelized onions and mushrooms.


Nightshade Free Honey Mustard

Ingredients:

Herlocher's Dipping  Mustard (The one  I buy is nightshade free,but always read the ingredients!)
Local honey

Place several spoon fulls of Herlocher's Dipping Mustard into a small mixing bowl. Add enough honey to give the mustard a dressing consistency.

Serve over a fresh salad.