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Old 02-02-2013, 11:09 AM   #31
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Quote:
Originally Posted by sungoddess View Post
Hahaha Carly! I did eat paste as a kid! I liked it for some reason. Maybe it started me on the path of wheat addiction. I did try to avoid touching it much so it didn't absorb in me during times of gut attacks. I have worked with kids all my adult life, and I swear, the things I would see them eat!! It's hard to catch them fast enough.
I remember my baby brother eating Elmer's glue and I tried to teach him by hiding it. I agree about the things they put in their mouths.

PJ, that is excellent to hear about your BS. I am the same as you, I have eliminated wheat, but not going to obsess about eating out. I went to eat at a Mexican restaurant and ordered Tortilla Soup thinking that it may be okay, well, I forgot to tell them not to put tortillas slivers on top. So, I fished it out, but to be honest it may have made me sick because it was bad soup. I couldn't believe how much reflux I had and I never have suffered with that before.
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Old 02-03-2013, 11:03 AM   #32
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Originally Posted by sunday View Post
I would love this recipe!
Found it. I forgot there are eggs in it as well. I copied from my on-line tracking site. The recipe was originally posted by 2BhappyBhealthy. I did not add fruit, or dust with confectioner's sugar, and it was really good.

After reading about so many delicious recipes on here - I thought I would share my go-to chocolate cake recipe

Ingredients:

1 can of garbanzo beans, rinsed and drained
1 cup of chocolate chips (I personally use the reeeeally dark chocolate because I like the way it tastes and you can use way less than say milk chocolate and have a much more chocolaty flavor
3 egg whites - 1 yolk
1/2 teaspoon baking powder

Directions:

-Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch round cake pan with Pam or some alternative.
-Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent.
-Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the baking powder, and pulse to blend.
-Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. -Transfer the batter to the prepared cake pan.
-Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate.

*I like to top mine with sliced strawberries or raspberries and dust with a little bit of organic confectioners sugar

OH - and don't TELL anyone that it's made with garbanzo beans and I am willing to bet you MONEY not a single person will question it. I've put this cake in front of some of the toughest critics and I have yet to have one last longer than a few hours... Enjoy!
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Old 02-04-2013, 09:00 AM   #33
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Did she include calorie counts, Dawn? Sounds really simple!
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Old 02-04-2013, 09:03 AM   #34
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Thank you Dawn. It is like zucchini cake! No one can guess that zucchini is in it. I saw a recipe for Quinoa Choc Cake that looks so good and was surprised to know that it could be used to make cake.
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Old 02-04-2013, 09:28 AM   #35
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Quote:
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Did she include calorie counts, Dawn? Sounds really simple!
Nope, it would depend on the brands and type of chocolate you choose. It's so few calories though that it would be easy to enter into an on-line tracker/recipe builder.
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Old 02-04-2013, 10:37 AM   #36
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Oooh does it come out kinda dense like a flourless cake?

I once made chocolate chip cookies with tofu. No one knew tofu was in them.
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Old 02-04-2013, 03:09 PM   #37
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I haven't had a flourless cake (other than the garbanzo version), so I'm not sure. It came out sort of flat and not super fluffy, but it didn't seem dense like a brownie would be. I'd say sort of between a brownie and a cake.
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Old 02-04-2013, 03:27 PM   #38
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The other recipes I found on the web for this cake included sugar (or sugar substitute). Like 1/2-3/4 cup. I'm not sure if it needs it or not? People do describe it as tasting like flourless chocolate cake.
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Old 02-04-2013, 03:39 PM   #39
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I didn't add sugar or substitute, but I used the sweetened chocolate chips.
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Old 02-04-2013, 04:25 PM   #40
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I've made chocolate cakes with a can of beets (pureed) as an ingredient, and no one ever guessed the secret ingredient. They turned out very moist. Since I don't eat sugar or wheat anymore, I guess I won't do that again, but it was probably a healthier than average cake.
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Old 02-04-2013, 04:45 PM   #41
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Quote:
Originally Posted by piratejenny View Post
Gluten can be absorbed through the skin, so kids can't touch commercial Play-Doh, even if they don't put their hands in their mouths, or if they wash their hands before meals. Other people have to be wary of lotions & other cosmetics.

Personally, I'm just eliminating wheat right now, not all gluten or foods that may have been processed in non-certified facilities.

I'm seeing some improvements in my blood glucose already. The first few days, my fasting blood glucose was *higher* than usual--about 160--which totally freaked me out. My "normal" is around 125-130. But yesterday it was 92 and today was 103 (even though I had a little ice cream last night and forgot to take my metformin). And a couple times my BG was rather "low" several hours after eating--75 and 68--but I didn't feel hypoglycemic or hungry at all. Usually I'm pretty psyched if it's even slightly under 100!
That is great, I remember another thread you posted in that mentioned you were hoping to see some improvements with bs. It has been nothing short of amazing for my family and I. Even a minute amount causes a great deal of damage to the intolerant. I enjoy cupcakes,brownies,waffles,cookies and bread all gluten free and high sugar with no ill effects and all the yummy tastes
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Old 02-04-2013, 05:06 PM   #42
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Quote:
Originally Posted by sungoddess View Post

There are some excellent gluten free recipes on this forum!

Yes, there are!! Here is a thread devoted to them:

Gluten-Free Recipes

and a whole forum devoted to gluten free/celiac:

Celiac / Gluten-Free - Low Carb Friends

I have not taken the plunge, even though I sooooo need to. Not there yet either but I know where to go when I do finally need recipes and help
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Old 02-05-2013, 06:54 AM   #43
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Quote:
Originally Posted by Carly View Post
I'm sure glutton free is so much better for health, but I'm not there personally.
I'm sure you are Carly!
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Old 02-05-2013, 07:09 AM   #44
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Trader Joe's now carries a GF flour that is awesome.
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