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Post by colormist on May 17, 2008 21:29:32 GMT -5
Kind of creepy, but my husband also think he might have celiac disease. He has a history of it in his family. It's not as if our diet was already impossible from limiting fructose, but now we have to nix gluten.
Thanks for the idea about rice crackers. We're going gluten&fructose-free grocery shopping tomorrow. Should be interesting.
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Post by Amy in Oz on Mar 15, 2010 5:27:02 GMT -5
For gravy, my dad always made it with the pan juices, mixed some flour in water then poured that over it, then boiled to thicken (apparently that's the "proper" way of making it. Gravox was so much easier pre-FM!!)
For an FM/HFI friendly alternative, maybe you could replace the flour with cornflour (make sure it's maize/corn, not "wheaten cornflour". Aka cornstarch)
Stir the cornflour into some water first so it doesn't become lumpy, then stir it into the meat juices and boil (it will thicken with boiling, but if you don't boil it, then it will taste granular).
HTH,
Amy
(mum to 20mo girl with FM, lactose intolerance, wheat and dairy protein sensitivities, and ongoing "Failure to thrive" under investigation. I'm also a co-moderator on the FM Australia Yahoo Group).
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Post by Amy in Oz on Mar 19, 2010 5:13:02 GMT -5
Just an update on the gravy:
we made some the other day with the cornflour (as I described above), but the oil didn't soak up as it does with normal flour, so we drained off some of the oil (about half) and replaced it with water (approx 1:1), then used a stick mixer (Bamix) to blend it together into a gravy consistency. It isn't normal gravy, but it does the job!
Amy
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Post by ukbill on Mar 19, 2010 9:30:36 GMT -5
Does anyone know if deep frying onions till they are brown and crisp destroys the fructose? I can tolerate deep fried onions but can't handle raw or onions when they are fried till translucent. If I am going to cheat a little (for taste) I find I can manage a little slowly fried onion.. (shallots) cooked till its evenly brown all through and just starting to go stiff. Onion is sort of OK raw or cooked till brown in small amounts. It depends on the variety as well unfortunately  Softened onions are lethal for me also! I used to be able to eat pickled onions (provided they were home made) but now I cannot go near even a small one without getting really bad indigestion and wind I'm HFI only by the way I think this might make a difference. However I think the caramel'isation of the sugars (that is the browning of the onion) only delays the break down of the sugars.. because onion in any form seems to aggravate my IBS and if I eat too much makes me bleed. I do occasionally use a little shallot (half a small onion the size of a hens egg) well browned in about a kilo of meat (2.4Lbs) which seems to add lots of flavour but little in the way of fructose to cause problems  I think Garlic might cause similar problems also but as I only use a very small amount (in weight terms) its not a problem. Take care.. |
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