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Old 01-29-2012, 08:10 AM   #61
Way too much time on my hands!
 
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It takes a couple months to really get it out of the system and see most benefits. You also could be getting hidden gluten. Some are very sensitive to it and the slightest bit can trigger a reaction. (such as cross contamination) Luckily, DH doesn't seem to be affected by that so much. I buy GF certified for him as much as possible or "fresh" products. (raw meats, veg.s, fruits, etc.) Other times, I resort to reading labels and hope there really isn't gluten in them. I rarely eat wheat too bc of the LCing.
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Old 04-02-2012, 04:01 PM   #62
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I need this.
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Old 05-22-2012, 09:18 AM   #63
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Jiffy Gluten-Free tortilla made in the microwave oven:

http://www.lowcarbfriends.com/bbs/lo...tortillas.html
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Old 05-24-2012, 01:53 PM   #64
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Jiffy Bun and Jiffy Sandwich Bread - go here: http://www.lowcarbfriends.com/bbs/lo...pics-incl.html

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Old 05-24-2012, 01:55 PM   #65
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Jiffy Flexible Microwave Tortillas - go here:
http://www.lowcarbfriends.com/bbs/lo...tortillas.html

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Old 07-02-2012, 05:58 AM   #66
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I just wanted to thank you, Jennifer for your work toward gluten-free LC. I have fallen off the wagon (both LC and gluten). I have an auto-immune disorder and gluten makes it flare and increases my inflammation and my weight go UP, UP, UP - um, you'd think I'd know better!

I have my collection of your books and my baking supplies ordered. I am excited to start baking the Jennifer Eloff way!
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Old 08-17-2012, 10:05 PM   #67
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have got to keep these subbed...trying the gluten free WOE
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Old 08-30-2012, 05:08 PM   #68
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Barbo's Onion,Rye Bread LC and Gluten Free

Don't be afraid to try this bread. It's amazing and we love it
for our corned beef/pastrami/beef or any kind of sandwich.
It's moist. I refrigerate it after slicing into 10ths.
I don't think it toasts well, but for a wonderful sandwich
it's great.
Spray 8x4 non-stick pan with release agent
Barbo's Onion/Rye Bread
Cook's Notes:
Have all ingredients measured out and by your side.
Place in food processor in order given

2 1/3 c. unblanched almond flour (this makes brown bread)
1/4 tsp. salt
1 tbs. caraway seeds
1 heaping tsp. organic onion powder
Process this for about 30 seconds
Add:
1/4 c. water
1/4 c. peanut oil
Process for about one minute. You will have thick batter
Add:
3 extra large eggs
1 tbs. dark molasses
Process well, let batter emulsify. Give it some time,
you will be able to see it become a thicker batter.
You may want to stop machine and use spatula to
come up from bottom and stir a bit. Then proceed.
Add:
3/4 tsp. baking soda
1 tbs plus 1/4 tsp. WHITE VINEGAR.
Process for about 60 seconds.

Pour into your prepared pan and bake 35 to 40 minutes.
Cool on rack. When COLD turn it out and cut it in half.
Stand it up and cut each half into 5 slices. You will have
10 total slices. Refrigerate and enjoy
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Last edited by Barbo; 08-30-2012 at 05:39 PM.. Reason: err
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Old 09-03-2012, 07:42 AM   #69
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Aaw, Glasskat, I was very touched to read your comment. Blessings for your success! You can do it. If you fall off the wagon, just determine to hop back on as soon as possible. It's not the end of the world, if you do that, rather than give up completely after one or two slips or a short vacation from your normal way of eating. Just never give up!
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Old 09-03-2012, 07:59 AM   #70
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Jiffy Chocolate Chip Cookies







JIFFY CHOCOLATE CHIP COOKIES
Sometimes you only want one or two chocolate chip cookies and not the temptation of a whole batch of cookies! These simple, delicious cookies fit the bill. Choose tasty chocolate chips for an extra-special treat!

1 egg yolk
1 tbsp butter, melted
Liquid sucralose to equal 2 tbsp (30 mL)
SPLENDA® Granular
1/4 tsp vanilla extract (1 mL)
1/4 cup Gluten-Free Bake Mix, (60 mL) This Gluten-Free Room Sticky - post #36 (Screen #2)
1/4 tsp baking powder (1 mL)
1/8 tsp salt (0.5 mL)
2 tbsp sugar-free chocolate chips (30 mL)

In small bowl, combine egg yolk, butter, liquid sucralose, OR SPLENDA® Granular and vanilla extract. In another small bowl, combine Gluten-Free Bake Mix, baking powder and salt. Stir dry ingredients into egg yolk mixture until well combined. Stir in chocolate chips. Form 2 equal-sized dough balls.

Spray 2 small ramekins with nonstick cooking spray. Press a dough ball evenly in bottom of each ramekin. Microwave 45 seconds for a crunchy, browned cookie and 35 seconds for a less crunchy, less brown cookie. Enjoy!

Helpful Hints: My microwave oven is 1200 Watts. Your timing may vary depending on the wattage of your microwave oven. Do not use Truvia® or Steviva Blend® in these cookies – they will burn too easily. If your chocolate chips have been kept in the freezer or refrigerator, briefly nuke them before stirring them into the cookie dough for best results. I have never been able to wait long enough to eat these, but you can find out if you prefer them later on or if you prefer them after they have been refrigerated.

Yield: 2 cookies
1 cookie
193.5 calories
4.1 g protein
15.4 g fat
3.7 g net carbs
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Old 01-14-2013, 10:36 AM   #71
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Glad I found this thread! There are some great recipe ideas. I was recently diagnosed with a wheat allergy (not Celiac's), so I am being much more vigilant about reading labels. When I was eating just LC, I wasn't as worried about things being gluten free... I just looked at the carb count. Totally wheat free is a bit more challenging. These recipes look great!!
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Old 01-21-2013, 05:30 AM   #72
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I thought you all would like this recipe.

IN THE RECIPE IT SAYS OAT FLOUR IT IS CERTIFIED GLUTEN FREE OAT FLOUR. I forgot to write that.

Here is my rendition of this very popular cake.
It's still very rich and Yummy.

GF Chocolate Mayo Pound Cake

3 cups almond flour ( if you use almond meal sift it)
1/2 c. coconut flour
1/2 c. oat flour
1/2 c. cocoa
1 1/4 tsp baking powder
1 tsp.baking soda
6 eggs
1/2 c. Erythritol ( I used Xylitol because that what I had)
1/4 tsp liquid sucralose or 1 c. grandular splenda
3 packets truvia
1 tsp vanilla
1 c. mayonaise
2/3 c. vanilla davinci syrup ( I use raspberry 'cause I wanted to.)
2/3 c. cream ( I used 1 c. almond milk I'm dairy free)


I used my kitchenaid to mix this. You can use a food processor.
Mix this a couple minutes than scrape down and mix again for 2 more minutes.
This makes a lot.
I cooked this in a large bundt pan and 3 small bundt pans.

350 for 45 minutes and the little ones took 30 minutes.

Here is a picture of 1 of the small bundt cake with chocolate sauce , rashberries , whipped cream for my DH.


click to enlarge
This is with the whipped cream on top.
chocolate mayo 003.jpg

click to enlarge
mayo cake 001.jpg
The big bundt cake
Enjoy!

I've no idea what the carb count would be on this. Maybe somebody will help me.
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Old 01-21-2013, 03:25 PM   #73
Way too much time on my hands!
 
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That looks good. The oat flour looks to be the carbiest thing in it....it would make a nice treat.

Does it make the large bundt cake and the smaller ones from one recipe?

Thanks for sharing!
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Old 05-15-2013, 12:15 PM   #74
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Yes from one recipe. Sorry it took so long to answer.
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Old 07-23-2013, 10:03 PM   #75
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I made the pizza today....absolutely fantastic...this is my first month of gf/lc and I was so ready for pizza... This did the trick. I didn't have a non-stick pizza pan so I greased some parchment and though the crust wasn't truely crispy it didn't stick, so I would say it worked well enough... Thanks for sharing this great recipe...Kat...HoldensDeeda
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