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Old 04-04-2013, 03:27 PM   #121
 
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Pasta, that's another thing that would be hard to give up.

I can get by having a burger sans bun by using lettuce and making a wrap or the same with a sandwich.

It doesn't help that I also have a quesadilla with flour tortillas just about every single day for lunch. It's my go-to when I don't have leftovers to finish up because I always have tortillas and cheese on hand.

I know it's all about sacrifice and substitution and I am telling myself at some point I'll be ready to give it a go.
It is hard to give up carbs. I won't, I normally have to have rice everyday. I try to eat it at lunch mainly and not dinner, but that doesn't always happen. Bread/tortillas and cheese and pasta is so much easier to cook and get though.
I'm a fool for rice, too. You don't find that it expands your waistline? What kind of rice do you eat? I try to eat only brown rices with the hulls intact and not that often or that much.

When I was very young, I loved rice so very much, my ignorant dad used to say in his best attempt at a "Chinese" accent, "You must be part Chinaman!" ETA: and with his eyes squinted.

Just dumb.

Even at 3 years old I wanted to tell him how stupid he sounded.
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Old 04-04-2013, 03:34 PM   #122
 
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If you nuke it for about 2 minutes it is pretty similar to pasta in consistency. I'm making a warm yellow squash pasta with marinara sauce & a cold one with zucchini & an avocado sauce.
That really does sound promising.

I'm guess I'm somewhat of a pasta purist. I could barely tolerate whole-wheat pasta, but couldn't stand gluten-free corn pasta. It literally made me sad because I was so hopeful.

God, to be able to just eat without thinking.
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Old 04-04-2013, 03:34 PM   #123
 
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I love, love, LOVE, love rice!!
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Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
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Old 04-04-2013, 03:37 PM   #124
 
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Spring, while I know you love baking, I also know that most of what you bake falls into quickbreads, cookies, and cakes. All of those are pretty easy to make gluten-free. It's breads and pasta, (which I know you don't make much) that give more trouble and aren't the same. Pie dough needs a fine balance of gluten, and you don't really make that either. Tart dough is easier to make than pie dough and easy to make gluten-free.
As for pasta, eat more Asian noodles.
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Old 04-04-2013, 03:40 PM   #125
 
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Pasta, that's another thing that would be hard to give up.

I can get by having a burger sans bun by using lettuce and making a wrap or the same with a sandwich.

It doesn't help that I also have a quesadilla with flour tortillas just about every single day for lunch. It's my go-to when I don't have leftovers to finish up because I always have tortillas and cheese on hand.

I know it's all about sacrifice and substitution and I am telling myself at some point I'll be ready to give it a go.
It is hard to give up carbs. I won't, I normally have to have rice everyday. I try to eat it at lunch mainly and not dinner, but that doesn't always happen. Bread/tortillas and cheese and pasta is so much easier to cook and get though.
I'm a fool for rice, too. You don't find that it expands your waistline? What kind of rice do you eat? I try to eat only brown rices with the hulls intact and not that often or that much.

When I was very young, I loved rice so very much, my ignorant dad used to say in his best attempt at a "Chinese" accent, "You must be part Chinaman!"

Just dumb.

Even at 3 years old I wanted to tell him how stupid he sounded.
Well I grew up eating lots of jasmine rice everyday, occassionally basmati. I hate brown and those other healthy rices but my parents eat those most of the time these days. I don't eat as much as before since I don't cook often but usually I believe it's jasmine rice.

No it doesn't expand my waistline as much as other foods. It's usually the other stuff you eat with it that might. I grew up eating Bengali food and with my ex west indian food which is similar and I weigh less when I regularly eat that type of cuisine since it's not fattening. I guess if I just had chicken and veggies, I'd lose even more weight but please what kind of life is that, lol. I need rice and curry! The key now is to workout regulary or limit the rice if its at night or just have it for lunch. I don't mind a little pooch on my stomach as long as Im not muffin topping everywhere(like now).

I've been eating more meat in the last year and a half and that has permanently put pounds on me more than rice ever has. I am still trying to lose that 10 lbs dammit!
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Old 04-04-2013, 03:42 PM   #126
 
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I love, love, LOVE, love rice!!
Have you ever tried shirataki noodles? Ignore the smell. I highly recommend. But you must use them IN things or with sauces. I put them in a saffron soup I make or use them with pesto or other sauces. You won't smell them once you've added the sauce or added them to something.
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Old 04-04-2013, 03:45 PM   #127
 
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It is hard to give up carbs. I won't, I normally have to have rice everyday. I try to eat it at lunch mainly and not dinner, but that doesn't always happen. Bread/tortillas and cheese and pasta is so much easier to cook and get though.
I'm a fool for rice, too. You don't find that it expands your waistline? What kind of rice do you eat? I try to eat only brown rices with the hulls intact and not that often or that much.

When I was very young, I loved rice so very much, my ignorant dad used to say in his best attempt at a "Chinese" accent, "You must be part Chinaman!"

Just dumb.

Even at 3 years old I wanted to tell him how stupid he sounded.
Well I grew up eating lots of jasmine rice everyday, occassionally basmati. I hate brown and those other healthy rices but my parents eat those most of the time these days. I don't eat as much as before since I don't cook often but usually I believe it's jasmine rice.

No it doesn't expand my waistline as much as other foods. It's usually the other stuff you eat with it that might. I grew up eating Bengali food and with my ex west indian food which is similar and I weigh less when I regularly eat that type of cuisine since it's not fattening. I guess if I just had chicken and veggies, I'd lose even more weight but please what kind of life is that, lol. I need rice and curry! The key now is to workout regulary or limit the rice if its at night or just have it for lunch. I don't mind a little pooch on my stomach as long as Im not muffin topping everywhere(like now).

I've been eating more meat in the last year and a half and that has permanently put pounds on me more than rice ever has. I am still trying to lose that 10 lbs dammit!
OMG, I love and miss jasmine rice. I eat brown basmati pretty exclusively and occasionally forbidden rice. I'm pretty sure it's a portion-control thing with me and rice...and everything else.
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Old 04-04-2013, 03:46 PM   #128
 
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Spring, while I know you love baking, I also know that most of what you bake falls into quickbreads, cookies, and cakes. All of those are pretty easy to make gluten-free. It's breads and pasta, (which I know you don't make much) that give more trouble and aren't the same. Pie dough needs a fine balance of gluten, and you don't really make that either. Tart dough is easier to make than pie dough and easy to make gluten-free.
As for pasta, eat more Asian noodles.
I think I'm being a little stubborn as well. I'll have to buy specialty flours and if I try something and it doesn't turn out that stuff can get expensive and I'll feel like I'm wasting it. Peanut butter cookies for everyone! haha And yes, I gave up on pie dough, for real.

But you are so right, it's a great perspective to look at it that way as far as what I make at home. Funny you say that about Asian noodles, I was looking at rice noodles the other day thinking how much I love Asian food and need to try more of that type of thing at home.

Now to eat up the 3 boxes of pasta and get through the 3 different canisters of flour I have in the pantry so I can work toward trying GF. I should just put it all in a box and give it to my neighbor.
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Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
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Old 04-04-2013, 03:47 PM   #129
 
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I can't even detach myself from a thread about frickin' carbs.
Ok, it's been fun, but I need to get back to work.
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Old 04-04-2013, 03:48 PM   #130
 
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I love, love, LOVE, love rice!!
Have you ever tried shirataki noodles? Ignore the smell. I highly recommend. But you must use them IN things or with sauces. I put them in a saffron soup I make or use them with pesto or other sauces. You won't smell them once you've added the sauce or added them to something.
I haven't tried them, but I have certainly heard about that infamous smell.
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Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
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Old 04-04-2013, 03:52 PM   #131
 
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Spring, while I know you love baking, I also know that most of what you bake falls into quickbreads, cookies, and cakes. All of those are pretty easy to make gluten-free. It's breads and pasta, (which I know you don't make much) that give more trouble and aren't the same. Pie dough needs a fine balance of gluten, and you don't really make that either. Tart dough is easier to make than pie dough and easy to make gluten-free.
As for pasta, eat more Asian noodles.
I think I'm being a little stubborn as well. I'll have to buy specialty flours and if I try something and it doesn't turn out that stuff can get expensive and I'll feel like I'm wasting it. Peanut butter cookies for everyone! haha And yes, I gave up on pie dough, for real.

But you are so right, it's a great perspective to look at it that way as far as what I make at home. Funny you say that about Asian noodles, I was looking at rice noodles the other day thinking how much I love Asian food and need to try more of that type of thing at home.

Now to eat up the 3 boxes of pasta and get through the 3 different canisters of flour I have in the pantry so I can work toward trying GF. I should just put it all in a box and give it to my neighbor.
TJs also has rice based 'standard' pasta like spaghetti and penne.
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Old 04-04-2013, 04:26 PM   #132
 
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Spring, this one has a lot of baked goods.

http://keeleymcguire.blogspot.com/20...emade.html?m=1

Also, food babe has some gluten free things, too. She can be kind of harsh about many things, though.

And, I think oat flour is gluten free. You can just grind oats into flour and it might not be as expensive as you may think.

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Last edited by ruralcurls; 04-04-2013 at 04:31 PM.
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Old 04-04-2013, 04:37 PM   #133
 
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I was thinking of trying oatmeal as my breakfast substitute if I can find GF oats locally. I know Bob's Red Mill makes some so maybe I can find them since a lot of stores here carry that brand.

Sometimes even oatmeal makes me kind of queasy and it will require forethought to cook it ahead of time and when I'm half asleep toast is totally doable so it's my go-to.
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Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
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Old 04-04-2013, 04:57 PM   #134
 
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I'm going to start a new diet craze/trendy restaurant style

Vegetarians - no, you cook your veggies. Not pure enough
Rare - No. Do you know how many nutrients disappear by the time the veggies appear on your plate.

So, with my new trend, people will eat fruits and veggie directly from the tree. No picking, just lean forward and nibble. Dwarf fruit trees and container vegetable will be delivered directly to your table and served on a Lazy Susan so everyone can eat family style.
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Old 04-04-2013, 06:35 PM   #135
 
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I like serious eats' gluten-free column and Aran's blog at Cannelle-Vanille. La Tartine Gourmand is nice as well.
Kim Boyce isn't about gluten-free, but whole grain and her book Good to the Grain is amazing with recipes that often are gluten-free. She just approaches whole grain desserts from a pure taste standpoint, not health (and I agree with her, because whole grain chocolate chip cookies are way tastier than white flour ones).
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Old 04-04-2013, 06:37 PM   #136
 
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I was thinking of trying oatmeal as my breakfast substitute if I can find GF oats locally. I know Bob's Red Mill makes some so maybe I can find them since a lot of stores here carry that brand.

Sometimes even oatmeal makes me kind of queasy and it will require forethought to cook it ahead of time and when I'm half asleep toast is totally doable so it's my go-to.
TJs has gluten free rolled oats, too. They have a gluten free list on line to look for stuff.
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Old 04-04-2013, 06:44 PM   #137
 
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Y'all have gotta stop solving my excuses!

Soooo good to know about the TJ's list, I'll look that up.
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Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
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Old 04-04-2013, 07:46 PM   #138
 
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I'm not fussy about most food and I'm all about finding and learning to like substitutes for things that pack lbs on me like pasta. So I've learned to really like zucchini noodles (or zoodles as we call them), spaghetti squash, and cabbage noodles. But I could never learn to like shirataki. Just too wormlike. But others love them so it's all about trying things til you find something you like.

springy - flourless peanut butter cookies are fantastic. I also make them sugar free so even better!
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Old 04-05-2013, 09:48 AM   #139
 
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I love, love, LOVE, love rice!!
Have you ever tried shirataki noodles? Ignore the smell. I highly recommend. But you must use them IN things or with sauces. I put them in a saffron soup I make or use them with pesto or other sauces. You won't smell them once you've added the sauce or added them to something.
Miracle noodle brand? Yeah, I used to get a box of it shipped to my house every month? Every other month?

They weren't bad.

But I hated the insecure feeling they gave me like I was gonna eat too much and run out midmonth before a next box would come LOL? (It happened) Or I would ration them too tightly and I would still have a bunch when the next box came. (It happened) They just made me so nervous! LOL

Finally I had to cancel my cc for some reason and they stopped sending them to me and I never updated them w/ my new cc.

I wish I could still eat whatever I wanted...like I could when I was younger.
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Old 04-06-2013, 08:23 PM   #140
 
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Spring, while I know you love baking, I also know that most of what you bake falls into quickbreads, cookies, and cakes. All of those are pretty easy to make gluten-free. It's breads and pasta, (which I know you don't make much) that give more trouble and aren't the same. Pie dough needs a fine balance of gluten, and you don't really make that either. Tart dough is easier to make than pie dough and easy to make gluten-free.
As for pasta, eat more Asian noodles.
Saria, do you have a good recipe for gluten free pie or tart dough? I have recently had to go gluten free, and while I don't mind rice pasta, rice noodles, or gluten free bread, what I really miss is pastry, I love puff pastry
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