Celiac_family_mom Profile - Allrecipes.com (18898861)

cook's profile


Home Town:
Living In: Virginia Beach, Virginia, USA
Member Since: Aug. 2004
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Italian, Southern, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
Hobbies: Knitting, Sewing, Photography, Reading Books, Music, Charity Work
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My other passion
About this Cook
Now stay-at-home mom of three great kids in a family of Celiac sufferers--some with additional allergies (yeast, casein, etc.). Home baking/cooking is no longer just a hobby, but a necessity, since our diagnoses.
My cooking triumphs
Finding ways to make gluten-free breads, cookies, pastas, and other flour-based recipes that my family not only is willing to eat, but actually enjoys!
My cooking tragedies
Having to give up wheat, dairy and yeast! It's taken away not only MANY options in eating, but also in baking and cooking. :-(
Recipe Reviews 21 reviews
Risotto with Tomato, Corn and Basil
This is an excellent recipe--it's even better after a couple of days in the fridge. I didn't bother peeling or seeding the tomatoes, and I used a bit more garlic and corn (used frozen); it was still great. Since I have a child who has an allergy to casein, I replaced the butter with ghee (casein-free clarified butter), and the milk with plain soy milk. We just sprinkled the parmesan on top for those of us who could have it. Next time I might try chicken broth instead of water, as GRANDESA mentioned. But, either way, this is a beautiful, rich side dish that could even be served as a main course for meatless nights.

0 users found this review helpful
Reviewed On: Sep. 5, 2013
Pumpkin Bread IV
SOOOOOOOO YUMMY. I;ve made this with both the pumpkin, and also with zucchini (3 cups shredded) instead--and the family went overboard about it. Since we are a family necessarily having to go gluten free, if you find you are in the same predicament, please see my custom version for gluten-free diets. :)

5 users found this review helpful
Reviewed On: Apr. 16, 2011
Linguine Pasta with Shrimp and Tomatoes
What an awesome pasta/sauce recipe. Want to note: I didn't use the entire recipe, so I cannot really give a full review of it in its entirety. However, I needed to make a side-dish last night, so I made the pasta and sauce. It was fabulous! The only changes I made (very insignificant, but customized to our family's taste) were: I added a bit more garlic (isn't it supposed to be one of the healthiest foods in the world??), 1 small can of artichoke hearts (to give the sauce a lemony flavor) and 1/2 tbsp of brown sugar to cut the acid. I also added about another 3/4 cup wine (Chardonnay) and about 1-1 1/2 cups of water because, to make the flavor more intense (and because I'm a bit lazy), I decided to cook my pasta in the sauce. When it was done, I added a bit of cornstarch to thicken up the sauce, and threw some Parmesan on top (doesn't everything need cheese on it? lol) and that was it! My family ooooohed and aaaaaaahed about how awesome it was--and, begrudgingly, I had to finally admit it wasn't something I just ingeniously whipped up myself! lol

9 users found this review helpful
Reviewed On: Apr. 16, 2011
Cooks I Like view all 1 cooks I like
Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE
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