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So, recently one of my sons has decided that gluten is causing him problems. He's had eczema, illness and other things, so the upshot has been that I've begun to discover flours and food that do not involve wheat or wheat-like grain flours, something that's never been on my radar at all. (And frankly, I generally thought of the non-gluten craze as being at least 50% propaganda inspired.)
Anyway, today I made a cornbread, gluten free and also dairy free, on account of my son also feeling like he's lactose intolerant.
Amazing result. Really, really happy with it. This was only the third cornbread I've made, each time using different recipes, but each time, the results get better and better.
That may seem unusual to some pedes, but in my neck of the woods, cornbreads are not, and never have been, a thing.
Anyways...
Can you give us your cornbread recipe please? And any other recipes that you have that is gluten free?
My daughter & husband are lactose intolerant. My son was as a baby & toddler, at that time the only thing I could feed him was soy formula. He now drinks milk without much issues. Like if he drinks a lot of it day after day, he may start getting stomach issues.
Think we may be allergic to gluten also, so want to start eating more gluten free foods to see if it helps out our stomachs & headaches.
I used a 50/50 mix of Coconut Oil and Olive Oil, and a nice big splash/layer of olive oil in the hot skillet just before pouring the batter in.
But I also used another modification. Recently, I've been over-roasting chestnuts, which are in season now down here. I took a bunch of the roasted chestnuts and blitzed them to make a course chestnut meal. So I used about 8/10s of a cup[ of corn meal (polenta), about 1/2 cup of gluten free flour blend, + about 3/4 cup of blitzed roasted chestnut meal.
The original recipe can be found here (below) Hope it works out!!!
https://www.dishbydish.net/gluten-free-skillet-cornbread/
Thanks fren!
Best of luck~!
Hey, I have several friends and acquaintances that thought they were celiac, a couple even told by their docs that they were, and found out that organics were the answer. Roundup or whatever else is going into grains nowadays were really harming them. Might not be the case here, but if you're all brave maybe give it a go, in isolation as a small test.
Good on you, sad how prevalent the toxins are around us
Indeed. In the Physical world, and also in the spiritual / mental world.
I’m glad he’s doing better. If he’s of drinking age, he probably will want to avoid beer. So, I basically had the same problem and it wasn’t evident until the past 3-4 years. In the marine corps, I could eat and drink anything and it didn’t bother me, but for some reason once I got out, all hell broke loose. So I cut out most carbs and gluten and it’s a miracle. I don’t drink soy, oat or almond milk, either. I can drink regular milk all day long and actually crave it. No probs. The inflammation and pain is down in joints, stomach issues gone and headaches a lot less and weight down but I can eat a lot and maintain now.
I do miss bread, though. It’s the one thing I probably miss the most. I’ve tried a lot of recipes from many sites and I feel like this one is the best biscuit but I’ve realized I probably could make pancakes or waffles with it, as well. It uses almond flour. That’s your son’s new best friend. So here is the recipe and I use sour cream instead of cottage cheese and you can try different cheeses or add some fruit. I’ve been thinking blueberry might be good. I added 3 TBSP of butter because.. butter. LOL. I didn’t make the glaze because butter is fine on them. These are really good and if I could find a larger muffin pan (I use a regular one) I could probably make buns for burger or sandwiches. I don’t really like making them free-form on a pan. Tried and they were sorta sad. So just grease a muffin pan and use that for best results.
https://www.the-girl-who-ate-everything.com/keto-biscuits/
I use a lot of very low carb tortillas for different things. I’m hoping to try making them myself but I’m not a great cook so.. anyway, this recipe is easy.
Thanks for the recipe!
I've noticed when I eat more bread type items my headaches come back, my acid reflux lately has been crazy (throwing up every other week), and bloating. Since I've gotten in my 50's I have been having more issues with bloating to just about everything I eat now. I do notice that when I eat eggs though I don't get bloated. So I figured that it must be the flour causing most of my issues. Also pasta, white potatoes, and sometimes rice bloats me up.
I always thought the gluten allergy thing was just bs propaganda but guess I was wrong on that. So may have to try gluten free eating for awhile to see how I feel.
I thought the same way-that the gluten allergy thing was BS and a way for people to make money off of it with a wave of new product and another “disorder” they could profit from. Notice all the gluten free stuff? Only they’re twice as expensive and still loaded with bad stuff like chemicals and soy. So I went bare bones simple and started eating only fresh or frozen vegs, basic proteins, dairy and eggs and it was amazing the difference. Then I started trying the almond flour and I could have lived without it until I found some decent recipes. I made some brownies once!!!!! Pretty awesome. That website I posted (The girl who ate everything) has a lot of ideas. Anyway, see how it goes but I think you’re going to feel a lot better.
Gluten intolerance is real, and it does not mean a test for Celiac disease will prove positive. It causes the villi in the small intestine to die, and other nutrients cannot be absorbed. I have had it for years and every time I cheated, I would get flares, stomach pains in the lower abdomen, flushing, and then rashes. Part of the problem is the glycophosphates that have been sprayed on wheat fields to harvest early. If he can stick to it, in a few weeks he should feel so much better. It is not propaganda, they love to push their poisoned wheat based breads and snacks, add gluten to all processed foods that are mass produced. Bobs Red Mill makes a really nice gluten free bread mix, I make it in my bread machine. Brown rice pasta is a good pasta for those who love pasta. Cheddar and other aged cheeses may be tolerated because the lacto fermentation lowers the lactose rate. Believe it, it is real, the processing and poisoning of our foods have led to so many intolerances, our bodies immune system gets affected. There is even a pre made pizza shell , I think the company is Schoors, that you can enjoy. Once his small intestine recovers from gluten, he may find that he can tolerate lactose better. Good Luck!
I used to be lactose intolerant. That began when I was in high school. I drank soy milk, thinking that I was being healthy. This was back in the '90s, before anyone knew any better. It wasn't until much later after I suffered from carpal tunnel syndrome that I learned that soy is bad for you, and eventually through organic yogurt I built up the proper bacteria in my gut. I can now drink milk all day and I'm fine. When I was in college though, a glass of milk would turn my asshole into a garden hose, like I was peeing out the wrong hole. I would be incapacitated for days, unable to eat.
I thought I was too, did soy (yuck) and almond and coconut etc. Mac n cheese was a weakness though, and would also kill me. Until I tried organic!