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BTD Forums  /  Eat Right 4 Your Type  /  News Flash: Found - 1 grain-free cracker!!!
Posted by: Peppermint Twist, Friday, December 23, 2005, 6:58pm
They say timing is everything.  Well, just when I almost definitely could NOT go on any longer in this cruel world without a grain-free cracker, one comes along!  True, it is more expensive to buy a box of these than it is to get a shiny new Cooper Mini (or Mini Cooper, I'm never sure which goes first), but I'm here to tell you:  I need something convenient, crunchy, and that can act as a chip substitute, a cracker substitute, and even a bread substitute for sandwich front-n-backs.  This is such an animal, and I haven't even BEGUN to think of all the possible creative uses, as I've only tried one flavor so far (they come in several flavs, both savory varieties AND sweet varieties!), and I used it as a cracker/toast/chip substitute to dip into tuna salad!  Granted, the ideal chip/toast/cracker substitute for nonnie nonnie boo boos like me is a VEGETABLE or a FRUIT, but due to being a stressed-out, time-constrained, generally wacked-out variety of human, I don't always spend the requisite time each week (which, admittedly, isn't much) to cook up and/or otherwise prepare batches of delectable veggies and fruits to take with me to work to have with my protein at lunch.  Therefore, I NEED CONVENIENCE FOODS because non does not live by protein alone!  And if someone hadn't come down the pike with SOMETHING like what I'm about to tell you about, well, let's just say that the times that I veer off into "healthy" potato chip land would continue to be way too often.  But now that I have the yet-to-be-described items to rotate with my compliant sweet potato chips and pumpkin seeds, I should be good to go!  Wait until you read the following!

I have found a cracker (the HFS I go to just started selling 'em!!!) that contains:  no wheat, no GRAINS, no gluten (obviously, if you read the first two things it doesn't have *lol*), and no avoids!  At all!  None!  Granted, I haven't made a complete study of the ingredients of ALL the flavs, but I looked at two flavs and bought one and they had NO avoids!  Did I mention:  NONE!  Do you know how RARE that is, for a cracker to have NO O nonnie avoids?  It is rarer than rare, my fine feathered buds, rarer than rare!  So, without further adeiu (sp.?), I present to you:

Glutino brand "Cracker Flax" varieties of flaxseed crackers!  Wu HUUUUUUUU!

From the box:

Glutino
Cracker Flax
Specific variety I bought is:  Tomato and Onion
Ingredients (here is the beauty part...nons, you should be sitting down for this one):  water, whole flax seeds, tomatoes, garlic, sea salt, garlic powder
website:  http://www.glutino.com

Big doings in nonnie land!!!  Christmas came a few days early!

The next flav I want to try is the banana!  Wouldn't that be da BOMB with some almond butter and 100% all-fruit jam on it?  So far, I've had the tomato and onion flav with tuna salad, but it would be great with salmon spreads, chicken salad, and I'm going to try using the crackers (which come in big enough "sheets" that one could break off pieces to use as sandwich outters) for sandwiches such as roast beef, etc., WHATEVER--the sky is the limit, imagination-wise!  You could put goat cheese on 'em, you could put compliant humus (made with aduki beans or whatever) on em, you could just go WILD!

Merry Nonnie Grain-Free Cracker Discovery Day!
Posted by: Peppermint Twist, Friday, December 23, 2005, 7:00pm; Reply: 1
P.S.  You could break these up and use as "croutons" in your salads!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!  (Note:  pumpkin seeds and/or dried cranberries or raisins are good for that, too, as are crunched-up sweet potato chips.)
Posted by: Peppermint Twist, Friday, December 23, 2005, 7:02pm; Reply: 2
P.P.S.  Here is a pic of what the crackers look like, although the packaging of mine is completely different (a cardboard box, not a plastic container...what up with that diff?  anyhoo...).  Note:  the crackers in my box are not broken up like the ones in the photo, they come in 8 large "sheets".  I think they are just showing you that you can break 'em up.

Edited to add pic .jpg link itself versus link to page, as the latter link will not take you to specific photo:

Posted by: Brighid45, Friday, December 23, 2005, 7:06pm; Reply: 3
This is awesome! I am so thankful for this, twinnie. Even though I'm not a nonnie, I still pretty much eat like one due to gluten sensitivities. This cracker will be a total goddess-send for me! Thanks so much Ms. Twist! :)
Posted by: 1323 (Guest), Friday, December 23, 2005, 7:07pm; Reply: 4
These look delicious!  I went and ordered all flavors!  Thank you.

Funkymuse
Posted by: Laura P, Friday, December 23, 2005, 7:14pm; Reply: 5
I make crackers exactly like this, so  easy and sooo good, you can make them with lots of other nuts as well
Posted by: Brighid45, Friday, December 23, 2005, 7:20pm; Reply: 6
Laura--could you please share your recipe? I would love to make my own!

Man, I am about to EXPIRE with joy. I am such a cheap date! Freaking out over crackers! *lol*  ;)
Posted by: Laura P, Friday, December 23, 2005, 7:26pm; Reply: 7
It's the little things man......................

well I've made them several ways- if you have a food dehydrator even better

for the nut ones I've found that they are best if you add a little egg, flax is so gooey that no egg is needed-

simple basic recipe is just to grind up nuts or flax add in water and egg to a porridge like consistancy spread out on some parchment and put in oven or dehydrator, if in oven watch and turn over have way.........I have some more more specific recipes, but you can go wild from here adding what ever spices you want

just a note of preference macadamia nut crackers IMO are absolutly divine plain or with any spice added.  these are great topped with a bit of avocado and some meat-- yum yum yum.  You can also add some cinnamon to them which makes them so so sweet
Posted by: Brighid45, Friday, December 23, 2005, 7:53pm; Reply: 8
Thank you Laura, thank you so much! I will be going to our local bulk foods store and HFS tomorrow to pick up some supplements and odds and ends. They both carry flaxseed, so I'll get some and some nuts and do some experimenting over the weekend. :) We even have some parchment paper, so all I need is the flaxseed and some nuts. Woohoooo! :)

Two questions:

1) If you do the crackers in the oven, what temp do you use? Just on "warm" or a little higher?

2) About how long does it take for the crackers to bake? Just a ballpark figure, I know it will be different for each person who tries it.

Thanks again, your patience is appreciated!
Posted by: Whimsical, Friday, December 23, 2005, 8:57pm; Reply: 9
Wow, those crackers sound great!  I wonder if I can get them in Canada...

I've used a recipe for "Banana Spice Squares" (I think it came from Recipes4Nonsecretors) which is also really good for a quick snack without grains.  The recipe can be found here.  However, these are not crunchy.  Those who don't like veggie glycerin can substitute other sweeteners - I'm sure honey, maple syrup, molasses, etc would work great!
Posted by: Laura P, Friday, December 23, 2005, 10:09pm; Reply: 10
Here are a few more recipes  go to http://www.scdrecipe.com for even more

Here is another recipe with out eggs

2 cups nut flour1 tsp baking soda
2 tablespoons olive oil
2-3 tablespoons pinapple juice

Mix it up well with a fork. It gets quite sticky. Don't let it get too wet - just enough liquid to be able to mix it into a dough.

Dust it with extra nut flour, and dust a board or counter, and roll it out to cracker thickness (about 1/8 inch). You may have to add more nut flour to keep it from sticking.

Slice in both directions into about 1 inch strips (while on the board), so that it forms squares about 1 inch. Rough edges can be gathered and formed into a new piece to cut again.

Lift the squares individually and place on a non-stick baking sheet.

In a convection oven, preheat to 325 and bake until they start to turn slightly brown on the top (the bottom browns faster), about 10 - 12 minutes. I haven't tried it yet with a non-convection oven, it probably needs 350 degrees. If they brown too easily lower the temperature.

Once they cool a little on the baking sheet, take them off to cool on a rack or in a big bowl. The get more crispy as they cool.


GRAHAM CRACKERS
by Marilyn Alm (New Orleans, Louisiana, USA)
Recipe from *Louisiana SCD Lagniappe* (forthcoming)

3 cups (1 lb) pecan flour
1/2 cup honey
2 tablespoons melted butter
1 extra large egg
1 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon baking soda

 
Posted by: Vicki, Friday, December 23, 2005, 11:45pm; Reply: 11
I make flax crackers with my dehydrator.  Raw vegans live on them!
Posted by: Whimsical, Saturday, December 24, 2005, 12:02am; Reply: 12
Hey Laura or Vicki,

Can you please post a recipe for flax crackers using a dehydrator?  Do you use parchment paper over the trays?  I have a plastic insert type thing for mine that you can use to make fruit leather - could I pour flax cracker mix into this?

Thanx!
Posted by: Lola, Saturday, December 24, 2005, 3:51am; Reply: 13
sure!
that will work nicely! )

here s a great company:

http://www.goraw.com
Posted by: Debra+, Saturday, December 24, 2005, 4:21am; Reply: 14
Wow...Edna.  They sound sooooooooooo goooooood.   :D

Kate-If you find them in Canada, let me know please.  I will do the same.   :)

Will try the dehydrator ones after Christmas as I am making all kinds of jerky at the moment.  On the last batch and still have to pack up tomorrow and begone.         :)

Debra
Posted by: italybound, Saturday, December 24, 2005, 4:46am; Reply: 15
Peppermint Twist, thanks so much for sharing that w/ us. I'll look for them at WF. Is that where you got yours?
Laura P-lkpetrolino, if you would   post an exact recipe that would be great!! You know for us chickens who don't experiment much but need recipes.  ;D
Aalso thanks for the nut recipe and  the graham cracker recipe, now I have something to use for my compliant banana pudding.  :o
Whimsical, thanks for the banana recipe. I was wanting to make something banana-ee since I have bananas that are on their way to bad...............
LOVE THIS FORUM!!!!
Anybody know how much flax you should use in place of eggs.  Say if you need 2 eggs, how much flax seed and should you add extra water. I want to make a cake tomorrow, but my daughter has an intolerance to eggs, so I thought maybe the flax would work. Thanks
Posted by: Lola, Saturday, December 24, 2005, 5:54am; Reply: 16
try a tblsp flax for every egg.
Posted by: italybound, Saturday, December 24, 2005, 6:02am; Reply: 17
Quoted from lola
try a tblsp flax for every egg.


Dry ground flax seed?  And what about extra water?
Posted by: Lola, Saturday, December 24, 2005, 6:20am; Reply: 18
add those to the liquid asked for in the recipe.

check the consistency, and add a few more TBSPs of water, if necessary.
Posted by: marianne, Saturday, December 24, 2005, 7:10am; Reply: 19
I hope this isn't too late to help, italybound, but I have used this method for muffins in the past when I ran out of eggs.  

Put 1 Tablespoon ground flaxseed into a small bowl & add 3 Tablespoons water and stir.  Let the mixture thicken for about 3 minutes.  This will take the place of 1 egg in a recipe that you bake.  Of course, this method dirties an extra bowl and utensil than Lola's does  :B

I would love to hear how your cake did or does turn out...!
Posted by: logan, Saturday, December 24, 2005, 1:36pm; Reply: 20
The Glutino crackers are available here  in Canada at all HFS and larger grocery stores. The company is actually based in Montreal.
Posted by: Laura P, Saturday, December 24, 2005, 2:10pm; Reply: 21
italybound

you can also use this as egg replacer

EGG REPLACER

1 1/2 TBL water
1 1/2 TBL oil
1 tsp baking soda
1/2 tsp vinegar (optional)

Whisk above ingredients together in a cup and pour into mixture that calls for an egg.

Note: this only works as a substitute in baking items like cakes, muffins, etc.- things that need to rise.
It gives the chemical components needed for rising, but no flavor whatsoever. It would not work in a cheesecake because you need the egg yolk/flavor for that.
Adding the vinegar should provide a bit more rising power.


or you can use some sort of complient fruit or veggie, for example here is a recipe for muffins

ANNA'S MUFFINS
by David and Marisol

1 cup walnut flour
1 cup pecan flour
1 cup baked flesh of pumpkin, pureed OR:2 eggs
1/2 cup melted coconut butter
1 teaspoon baking soda
pinch of salt
honey to taste

Pre-heat oven to 350
Combine all ingredients and refrigerate at least 1 hour. Form batter into balls and drop into lightly greased cupcake tin (use (olive oil or coconut butter) Bake for 30-35 minutes. Cool, put tin in the freezer until muffins are firm, solid, and nearly frozen. Transfer to refrigerator.

Tip: Bakes better if the batter has been sitting covered in the refrigerator for a few hours. Other nut flours can be used instead of almond flour if desired.
Posted by: italybound, Saturday, December 24, 2005, 5:14pm; Reply: 22
marianne, I used your flax recipe for the eggs and replaced the oil w/ applesauce.  So far, it's been in the oven a LONG time. I turned the heat way down after about 20 minutes and  have been checking it every 5. Yep, it's got lots of knife holes in it. I think it will be okay tho. Will let you know tomorrow.
Laura P-lkpetrolino, thanks for the additional recipes. :-)
Posted by: marianne, Saturday, December 24, 2005, 10:45pm; Reply: 23
;D I am thinking that that cake must be in the cooling stage already!

Hope it comes out well!

& since my chances of getting to taste a slice are hovering around absolute zero, I had better get busy in my kitchen.

I've been planning a deep dish apple pie and since the oven will be hot I try my hand at making some flax crackers, too

Posted by: buttons (Guest), Sunday, December 25, 2005, 12:06pm; Reply: 24
There was a time that I reacted to eggs, so I came up with a recipe that uses gelatin in place of eggs. The result, very crunchy cookies/crackers. I used fish gelatin, as regular gelatin is a no no for Bs.

Pecan Cookies
(makes about 10 small cookies)

They can be made with almond flour instead

1 pear, cored and peeled
1 tsp gelatin, 3 Tbs boiling water
1/8 tsp baking soda
pinch of salt
pinch of nutmeg or cloves or cinnamon (optional)
1 1/2 c pecan flour ( I make my own using rotary cheese grater)

1. Peel and core a pear.  Put in fine strainer and mash with the back of the spoon. You want to get rid of as much liquid as you can. You
should end up with about 1/3 c of pear pulp

2. In a small bowl dissolve gelatin in boiling water. Put in the freezer to
slightly gel for about 4-5 min. Bring out of the freezer and beat like an egg
(till frothy)

3. Combine gelatin mixture, pear, b.soda, salt, and spices and mix well.
Add pecan flour and mix till combined.

4. Shape the cookies into small balls and press and flatten with the fork.

5. Bake at 325F for about 45 min ona cookie sheet lined with parchment paper

They are just slightly sweet, you can add 1 tsp honey if you want, but I like
them like this

Enjoy!!!

Monika


Posted by: Lola, Sunday, December 25, 2005, 5:55pm; Reply: 25
monika thanks for sharing!

would be great if you could add it to the recybase!)
Posted by: buttons (Guest), Sunday, December 25, 2005, 7:50pm; Reply: 26
Lola,
I went to recibase but the whole set up had change and I don't see the place to submit the recipe. any ideas?

Monika
Posted by: MissileCop, Sunday, December 25, 2005, 9:33pm; Reply: 27
Here you go Monika.

There's a link on the page to add to the recipe base.

http://www.dadamo.com/recipebase/list.cgi

Click on "Add recipe to RECIbase"


Posted by: Peppermint Twist, Tuesday, December 27, 2005, 4:00pm; Reply: 28
Hosana and chimichanga, this thread contains some FABULOUS posts!  What great info on making one's own compliant crackers!  I just want to add a thing or two about the Glutino flax crackers, update-wise:

1.  I have now tried another variety, the banana.  I like them better than the tomato-onion.  Normally, I'm a savory-preferring gal, but I dunno, the tomato-onion just didn't do it for me.  The banana is very good.  I spread the following on a banana flax cracker and it was fantabulous:  100% almond butter and some fresh, raw cranberry relish.  omg, really good.  It was a festivus for the restofus, a truly delightful little dessert last eve.

2.  The flax crackers are very FILLING.  I think they will be great for weight loss, as they are low-cal, low-carb (high FIBER, which is technically a carb, but you know what I mean, low-BAD-carb) and very substantial.

3.  The banana ones with a fruity/nutty spread like I had would be a great cereal substitute for O's for breakfast, if you miss cereal.

4.  
Quoted Text
by Laura:  simple basic recipe is just to grind up nuts or flax add in water and egg to a porridge like consistancy spread out on some parchment and put in oven or dehydrator, if in oven watch and turn over have way.........I have some more more specific recipes, but you can go wild from here adding what ever spices you want

just a note of preference macadamia nut crackers IMO are absolutly divine plain or with any spice added.  these are great topped with a bit of avocado and some meat-- yum yum yum.  You can also add some cinnamon to them which makes them so so sweet

Holy healthful eating, Batman, that sounds absolutely HEAVENLY!  I only recently discovered macadamia nuts in 2004 when, for some reason, I decided that I should put some into my hurricane kit!  omg, they are divine, truly.  If my house were blown to smithereens, and I was left there, sitting on the foundation, eating macadamia nuts while looking up at the clear blue sky, I am sure that the macadamias would certainly go a significant way towards easing my pain!

5.  
Quoted Text
by Italybound:  Peppermint Twist, thanks so much for sharing that w/ us. I'll look for them at WF. Is that where you got yours?

No *sigh*, I don't get down to WF nearly as much as I thought I would when they first opened up.  Between being in a snit over the fossil fuel SITUATION and on a one-woman boycott of same, not having a working freezer for six months (it is okay for the moment now, now that it is winter...long story), and becoming ever more the homebody, I just haven't gotten down there, but just lately I'm thinking it is definitely TIME!  I got them at the local little HFS here in my city and I think they are a brand new item there, as I'm in there and *hangs head in shame* I'm in that chip/snack aisle a LOT *head still hanging*, so I would have noticed these if they were there, although, admittedly, I never look at the crackers *head lifts back up a hair*.  As was pointed out, these crackers are made in Montreal, so for the Canadians who have asked, YES, I would think they would be even more readily available there than they are here in the states.  The box is in French and everything!  Whew, doggies!  Learned some words in French, as the other side of the box is in English!  I now know, for example, that water is "eau" and banana is "banane".  Exciting!


Posted by: Laura P, Tuesday, December 27, 2005, 4:46pm; Reply: 29
PT- I actually do believe that research has been done confirming that man could live on Macadamia Nut alone;)
Posted by: gulfcoastguy, Tuesday, December 27, 2005, 7:27pm; Reply: 30
O.K., I just piccked up the apple and raisin variety at Five Seasons HFS. Taste pretty good though I wonder if the whole flax seeds are digestible. They also have cinnamon and honey not completely Bnonnie friendly. By the way when I went to see my folks I forgot my vegetable glycerine for making my fresh pumpkin pies(loaded with cream, B heaven). I finally found some at Vitamins Plus a quasi health food store. Of course it was priced as high as a cat's back and I had to tell them what it is used for. Imagine having a product and not being able to tell what it is used for!
Posted by: Peppermint Twist, Tuesday, December 27, 2005, 8:08pm; Reply: 31
Quoted from gulfcoastguy
By the way when I went to see my folks I forgot my vegetable glycerine for making my fresh pumpkin pies(loaded with cream, B heaven).

I'm jealous!  (Of the cream part, that is, NOT the vegetable glycerin part, as that stuff is weeeeiiird, imho.)  But I must admit to indulging in the occasional dairy avoid, as luckily they don't cause me too many probs...still, to be a B would definitely have its perks!
Quoted from gulfcoastguy
...it was priced as high as a cat's back...

;D LOL, never heard that phrase before!

Posted by: Peppermint Twist, Tuesday, December 27, 2005, 8:10pm; Reply: 32
P.S.  
Quoted from gulfcoastguy
O.K., I just piccked up the apple and raisin variety at Five Seasons HFS. Taste pretty good though I wonder if the whole flax seeds are digestible.

Digestible, schmigestible!  Who cares, because when ya stop to think about it, if'n they ain't digestible, they would fall under the category of "insoluable fiber", which is a good thing, or so "they" tell us, right?  Right!  Wu hu/forward unafraid!

Posted by: gulfcoastguy, Tuesday, December 27, 2005, 9:16pm; Reply: 33
Twisty, if it is not digestible the result could be ...ahem...gas and I have yoga tonight. As far as vegetable glycerine goes, it sure beat the Splenda my mother wanted to use and the brown sugar the recipie called for is not really nonnie friendly. The pie with fresh grated organic pumpkin(raised by yours truly) was great but I will admit it had cinnamon and allspice. I know a thousand lashes with a wet spelt noodle!
Posted by: Carol the Dabbler, Tuesday, December 27, 2005, 10:15pm; Reply: 34
Quoted from buttons

There was a time that I reacted to eggs, so I came up with a recipe that uses gelatin in place of eggs. The result, very crunchy cookies/crackers. I used fish gelatin, as regular gelatin is a no no for Bs.


I'm curious, Monika -- How do you know that fish gelatin is OK for B's?  (Didn't even know there was such a thing on the market!)

I use ground flax seeds in place of eggs, as Marianne described on the 24th.  They work very nicely in cookies, muffins, etc.

Quoted from gulfcoastguy

O.K., I just piccked up the apple and raisin variety at Five Seasons HFS. Taste pretty good though I wonder if the whole flax seeds are digestible.


I've heard that they go right through you -- so they not only provide no nutrition whatsoever, they don't even provide all that nice soluble fiber that ground flax seeds offer.

Posted by: buttons (Guest), Tuesday, December 27, 2005, 10:23pm; Reply: 35
Carol,
I asked Heidi about the fish gelatin and she said it is fine for Bs that can't have pork gelatin. I bought it from http://www.digestivewellness.com/
it has no fishy smell at all and u can use it in place of regular gelatin.

:)monika
Posted by: Brighid45, Wednesday, December 28, 2005, 12:14am; Reply: 36
This weekend I plan to do some experimenting making ground flaxseed crackers, in anticipation of climbing back onto the high compliance wagon after the 1st. I really love plain crackers and also savory ones made with nut meal, so I bought some almond and pecan meal. I'm afraid my budget doesn't extend to macadamias for now, but that will change in the near future. :) Macadamias rule!

Anyway, I'll be sure to post any successes here and also in the recibase. :) I'm looking forward to having a cracker on hand that can satisfy my craving for something crunchy, without sending me into a diabetic coma or hurling me off the compliance wagon.

Can't wait to play in the kitchen!
Posted by: Red Meat Eater, Wednesday, December 28, 2005, 4:05am; Reply: 37
Good detective work!!  Thanks for posting
Posted by: Lola, Wednesday, December 28, 2005, 6:54am; Reply: 38
actually no one is allowed pork.......so the fish gelatin sounds like a good option...
is that the 'kosher' one?
Posted by: Carol the Dabbler, Wednesday, December 28, 2005, 7:28am; Reply: 39
Quoted from lola

actually no one is allowed pork.......so the fish gelatin sounds like a good option...
is that the 'kosher' one?


There are several kinds of gelatin (and "gelatin") that are marketed as kosher.

One is made from cattle that were slaughtered for kosher beef.  This would presumably be OK for anyone who can eat beef.

Another kind is kosher because it's not made from any animal at all, but rather is a combination of plant products, including a dismaying array of vegetable gums -- not good for anyone (unfortunately for me, since it's the only vegetarian "gelatin" I know of).

As for the fish gelatin, it should be possible to make a kosher gelatin from fish (it could even be pareve, since fish is considered neither meat nor dairy).  One would have to check the package to be sure, however.
Posted by: buttons (Guest), Wednesday, December 28, 2005, 4:38pm; Reply: 40
Yes, Lola.  It is kosher

Monika ;)
Posted by: Peppermint Twist, Wednesday, December 28, 2005, 4:46pm; Reply: 41
Quoted from Carol_the_Dabbler
I've heard that they (whole flaxseeds) go right through you -- so they not only provide no nutrition whatsoever, they don't even provide all that nice soluble fiber that ground flax seeds offer.

Ah, but if it is true that they "go right through you" (and I don't know, one way or the other, if it is or is not true), that would also mean:

1.  That they provide insoluable fiber, which is important in the diet just as soluable fiber is; and
2.  They are good for weight reduction, as they "go right through you" (low-calorie, no fat, no-refined carbs/starch) and they are filling while on their way.

I much prefer something that goes right through, if that is the case, than something that I would probably eat otherwise that would be starchy and fattening.

I also like their potential, due to their sturdiness factor, for use as sandwich outters.  True, it wouldn't be anything like traditional "bread" or a traditional sandwich, but it still could work for a convenient little portable lunch or whatever.

This non is just very excited about ANYTHING that is grain-free, compliant, and is a good alternative to things I do best to steer clear of.
:)
Posted by: Peppermint Twist, Wednesday, December 28, 2005, 4:50pm; Reply: 42
Quoted from buttons
Carol,
I asked Heidi about the fish gelatin and she said it is fine for Bs that can't have pork gelatin. I bought it from http://www.digestivewellness.com/
it has no fishy smell at all and u can use it in place of regular gelatin.

:)monika

o...m...G!!!!!!!!!!  This is freakin' FANTASTIC!  How come this never came up on the forum before?  I've been looking for "alternative" gelatin for years and I even asked at my HFS once and got a blank stare in return.  Ideally, I envision a CERTIFIED ORGANIC beef gelatin, but for now I'll take this fish gelatin:

http://www.digestivewellness.com/itempage-1007-1-18-1542.html

This is the best thing EVER, thank you all so much for this!  I must have missed Heidi's column that day!  Man, you look away for one SECOND and you miss fish gelatin!  This site is the "LOST" of sites:  blink and you miss something CRUCIAL!

Posted by: Peppermint Twist, Wednesday, December 28, 2005, 4:52pm; Reply: 43
P.S.  Some of the wonderful farms that produce grassfed beef should look into making some certified organic gelatin out of the left-over bones...seriously.

Why does no one hire me as a consultant?  Unappreciated in my own time, OUT!
Posted by: Carol the Dabbler, Wednesday, December 28, 2005, 5:59pm; Reply: 44
Quoted from Edna

Ah, but if it is true that they "go right through you" (and I don't know, one way or the other, if it is or is not true), that would also mean:

1.  That they provide insoluable fiber, which is important in the diet just as soluable fiber is; and
2.  They are good for weight reduction, as they "go right through you" (low-calorie, no fat, no-refined carbs/starch) and they are filling while on their way.


The reason that insoluble fiber is good for a person is that it soaks up water (though it doesn't actually dissolve, as the appropriately-named soluble fiber does).  That makes it swell up to several times its original size, so that a) it has kind of a "roto-rooter" effect on the digestive tract, and b) it makes you feel full (because you literally are full!).

Whole flax seeds, on the other hand, sort of just sit there.  You might as well eat rocks.

Posted by: Peppermint Twist, Wednesday, December 28, 2005, 7:12pm; Reply: 45
Quoted from Carol_the_Dabbler
...Whole flax seeds, on the other hand, sort of just sit there.  You might as well eat rocks.

Hey, if it'll get some of this weight off, I'm up for it.  Seriously, I think they are a great alternative to a starchy, deep-fried chip (compliant or not) or a grain cracker (for nons, anyway).  I'm glad to have discovered them.  I think they will be a nice addition to my diet repertoire.  But to each her or his own.  I mean, if you don't want to eat rocks... ;) ;D :K)

Posted by: Lola, Wednesday, December 28, 2005, 8:40pm; Reply: 46
Edna!! )
I ve always thought how wonderful it would be if OGF farms would come up with compliant beef bone stock!!! as well as gelatin of course.
great to know you think the same way! lol
Posted by: Peppermint Twist, Wednesday, December 28, 2005, 8:45pm; Reply: 47
Quoted from lola
Edna!! )
I ve always thought how wonderful it would be if OGF farms would come up with compliant beef bone stock!!! as well as gelatin of course.
great to know you think the same way! lol

The Type O mind is a wild and wonderful animal, my friend!

Posted by: Brighid45, Wednesday, December 28, 2005, 10:25pm; Reply: 48
Well I was going to suggest agar-agar, but looked it up in typebase and it's an avoid for all nonnies, so no dice.  

Anyway, I plan to grind up my flaxseeds to make crackers, so they should do more than sit in my alimentary canal like a bunch of boulders in a washed-out gully. ;) I'm really hoping this will be the answer for me too, as I've tried several kinds of crackers and none of them have worked out.
Posted by: Lola, Thursday, December 29, 2005, 3:42am; Reply: 49
how about some eggwhite -nut (linseed, walnut, pumpkinseed....etc)macaroon type cracker?

they d be grain free and highproteic!!!  (savory ofcourse!!)

all they need is a very low oven setting, too.
Posted by: Carol the Dabbler, Thursday, December 29, 2005, 4:46am; Reply: 50
Since ground-up flax seeds are an excellent egg replacer, you could presumably use them as a base all by themselves.  They have a very bland, nondescript flavor, so the taste of the crackers would be determined by your other ingredients.
Posted by: Lola, Thursday, December 29, 2005, 5:40am; Reply: 51
that definately has to work! )

endless possibilities with all our beneficial herbs and spices!
you can shape the beaten egg whites like rice cakes.......
Posted by: Peppermint Twist, Wednesday, January 11, 2006, 8:43pm; Reply: 52
Unfortunate update, 1/11/2006 - re:  Glutino flax crackers.

After "test driving" two varieties of these, I have reluctantly concluded that they are not fit for human consumption.

Now, perhaps if you had a drywall project that needed raw materials, these would be perfect, but I gotta tell you, the texture is just basically not ready for prime time, if you are talking about actually eating them.

The banana variety is okay smothered in almondbutter and 100% fruit spread of your choice, but then so is cardboard, if you know what I'm saying.

So, the bad news is that these crackers, after being test driven, get a resounding "not up to par" from me, but the good news is that this thread resulted in some great recipes for homemade flax crackers and I think they sound way more promising.  I think the prob with the Glutino ones are that they use whole flaxseeds instead of ground, probably because flaxseeds apparently are highly perishable once ground, hence no shelf life.  The homemade recipes in this thread, however, use ground and are thus probably far better, texture-wise and digestibility-wise.  So, yay, this thread turned out to be informative and helpful...but too bad about those store-bought ones...oh well.
Posted by: Lola, Thursday, January 12, 2006, 2:15am; Reply: 53
Edna,
try oven roasting them for a few minutes before consumption.....
that might make them crunchier.
Posted by: ten7 (Guest), Thursday, January 12, 2006, 2:29am; Reply: 54
you can very, VERY easily make your own "flax crackers" in varying thickness or crispyness...

2 tbsp flax meal to 3 tbsp water.  Mix, let stand to thicken at least 5 mins.

Spread on parchment paper--thicker is less crisp, thinner is crispy

Microwave four minutes--or to texture/taste.

The variations are endless... (of course--excepting avoids!)  Sesame Seeds & Sea Salt, Garlic, cinnamon & (sweetener of choice) etc. etc. etc.
Posted by: Carol the Dabbler, Thursday, January 12, 2006, 3:05am; Reply: 55
Well, looks like I got back here just in time to be irrelevant, but here goes anyhow:

If anyone still likes Glutino crackers, or would still like to try them (after Edna's resounding testimonial), the distributor that supplies my buying club (see my Good Food at Good Prices thread on the Little Fishes forum) has just started carrying them (as of the February catalog), and they're even on sale.  You can buy these unpalatable, indigestible lumps of cellulose for a mere $3.67 per box (if you buy 12 boxes).  Hey, you can use the leftovers to repair your walls!  (Thanks for the tip, Edna!)

On a possibly more helpful note, the February catalog also announces organic tapioca (from Let's Do Organics, in granules, pearls, or starch), "Dutch" brand organic honey in squeeze bottles (so presumably not like the chip-it-out-with-a-knife organic honey available in local HFS's), and water-buffalo yogurt in twelve different varieties (but has it been tested...).

There's also something called ImiTaters that promises "the taste and texture of mashed potatoes" without all those nasty carbs -- they're basically mashed cauliflower, with the addition of cream, corn starch, guar gum, and xanthan gum.  Yum!
Posted by: Lola, Thursday, January 12, 2006, 3:31am; Reply: 56
water-buffalo yogurt ........sounds ok
real mozzarella is made from WB milk......don t see why not, for you As!
how lucky can you get?! )

just check ingredients for gums and such.....
Posted by: Carol the Dabbler, Thursday, January 12, 2006, 3:38am; Reply: 57
Quoted from lola

water-buffalo yogurt ........sounds ok
real mozzarella is made from WB milk......


Good point!

Think I'll stick with my goat yogurt for now, but my curiosity may get the better of me sooner or later....
Posted by: Peppermint Twist, Thursday, January 12, 2006, 2:09pm; Reply: 58
Quoted from lola
Edna,
try oven roasting them for a few minutes before consumption.....
that might make them crunchier.

:o Girl, they do NOT need to be crunchier *LOL*!!!!!   ;D ;D ;D

If they were any crunchier, they could be a driveway paving material!  :P
Posted by: Peppermint Twist, Thursday, January 12, 2006, 2:34pm; Reply: 59
Quoted from Carol_the_Dabbler
...You can buy these unpalatable, indigestible lumps of cellulose for a mere $3.67 per box (if you buy 12 boxes).  Hey, you can use the leftovers to repair your walls!  (Thanks for the tip, Edna!)

ROFLMBO!  :D ;D
Quoted from Carol_the_Dabbler
There's also something called ImiTaters that promises "the taste and texture of mashed potatoes" without all those nasty carbs -- they're basically mashed cauliflower, with the addition of cream, corn starch, guar gum, and xanthan gum.  Yum!

You know what?  My neighbor and friend, Nancy, who first introduced me to ER4YT (bless her forever), occasionally makes me some faux mashed potatoes and she uses califlower (which is also an O nonnie avoid, but ANYWAY *lol*) and they are excellent!  They are at least as good as mashed potatoes.  However, if memory serves, they do contain a dairy avoid somewhere in there.  Anyway, if one just has to have mashed potatoes, they are certainly a better alternative, as you are outta the nightshade family and into the cruciferous, outta the high-starch, into the low-on-the-glycemic-index, outta the potato lectin, into the sunlight!  I keep meaning to get her recipe and try it with broccoli instead.  I see no reason that, if it works with califlower, it wouldn't work with the beneficial broccoli, too!  I think people just favor the califlower because then it is the same color as mashed potatoes and enhances the whole "faux mashed potato" experience, which is great if one needs that, but if simply going from off-white to green will change the experience from BTD avoid to BTD beneficial, I'm all about "going green"!

Posted by: Peppermint Twist, Thursday, January 12, 2006, 2:35pm; Reply: 60
P.S.  How can they claim "without all those nasty carbs" and then add "cornstarch"?  Oh, the humanity.
Posted by: Carol the Dabbler, Thursday, January 12, 2006, 8:09pm; Reply: 61
Well, they didn't phrase it quite that way.  I think they said "all those carbs you don't want" or something like that.  I personally don't mind the carbs per se, but I do mind the potato lectins, so I was hoping to at least get some ideas from the product.  Please do get your neighbor's recipe, Edna, and share it with us!  Some of us can eat cauliflower (and selected dairy products) "legally" -- it never has been one of my favorites, but with the right treatment, who knows?  Dunno about green "potatoes" though....
Posted by: Peppermint Twist, Thursday, January 12, 2006, 8:18pm; Reply: 62
Quoted from Carol_the_Dabbler
Please do get your neighbor's recipe, Edna, and share it with us!  Some of us can eat cauliflower (and selected dairy products) "legally" -- it never has been one of my favorites, but with the right treatment, who knows?  Dunno about green "potatoes" though....

Okay, I'm on it!  Besides, maybe enterprising O's could substitute something like Imagine (or homemade, there's a concept!) butternut squash soup for the creaminess factor instead of whatever milk or cream she has in there.  Califlower isn't the worst avoid on earth, but again, I would personally use broccoli if I made it myself (and now you've got me hankering to do so).  As for the "green mashed potatoes", just think, green means chi, baby, life force, phytonutrients, antioxidents, yada yada YADA!  Weeee!  Think outside the white!  Green is your friend.

Anyway, I'm on it, I'll get the recipe.  This weekend is going to be difficult for me, but if I don't get it this weekend, I'll get it next week sometime, okay?  And I'll post it.  The way she makes it, avoids and all, really, REALLY is good...I'm talking, every bit as good if not better than mashed potatoes.   She is a good friend who made me that faux mashed potato thing, a beautiful steak, and a green salad and carried it all over to me when my 20-year-old cat passed away this summer.  I think the loving care that went into it was a beneficial that outweighed the actual avoids in there.  

Posted by: Peppermint Twist, Thursday, January 12, 2006, 8:19pm; Reply: 63
P.S.  OR you could use parsnips instead of the califlower!  Cheryl_O_blogger raves about parsnips as a potato substitute!
Posted by: Carol the Dabbler, Thursday, January 12, 2006, 8:50pm; Reply: 64
I know a mother who gets her kids to eat parsnips by french-frying them (and neglecting to mention that the "french fries" are not potatoes).

Yes, please do get your neighbor's actual recipe, then we can all fiddle with our own personal Avoids as we choose.  Thanks!!!
Posted by: Peppermint Twist, Friday, January 13, 2006, 12:48pm; Reply: 65
Quoted from Carol_the_Dabbler
Yes, please do get your neighbor's actual recipe, then we can all fiddle with our own personal Avoids as we choose.  Thanks!!!

Asked her last night, but I notice that she has not e-mailed it to me as of this a.m.  However, she is not an internet person.  In response to me asking her to "e-mail it to me", she said "Or, I could just write it down and bring it to you."  Radical!

Anyway, it should be forthcoming...if she hasn't already forgotten about it, she is a little stressed out.  But I'm on it like white on rice and will get it for y'all next week, even if I have to bug her a bit.  She did say on the phone that it is very easy and also that what I thought was a dairy avoid is really mayo.  Details when I get 'em from her!

Posted by: Drea, Wednesday, February 22, 2006, 2:13am; Reply: 66
I use sunchokes in place of potatoes. They work quite nicely.

Drea
Posted by: 736 (Guest), Saturday, September 16, 2006, 4:18pm; Reply: 67
Hi all,

Those gluten free flax crackers should be ok for A's right? Just not the banana or tomato flavors.


Have agreat day.
Thanks,
June ;D
Posted by: Lisalea, Saturday, September 16, 2006, 5:05pm; Reply: 68
Hi,

What about for a B+ bloodtype ??
What Glutino products would be ok for me ??

Thanks !
Posted by: Lisalea, Saturday, September 16, 2006, 5:06pm; Reply: 69
Quoted from gulfcoastguy
O.K., I just piccked up the apple and raisin variety at Five Seasons HFS. Taste pretty good though I wonder if the whole flax seeds are digestible. They also have cinnamon and honey not completely Bnonnie friendly. By the way when I went to see my folks I forgot my vegetable glycerine for making my fresh pumpkin pies(loaded with cream, B heaven). I finally found some at Vitamins Plus a quasi health food store. Of course it was priced as high as a cat's back and I had to tell them what it is used for. Imagine having a product and not being able to tell what it is used for!


Hi,
i thought pumpkin was a no-no for us B'S ??
Posted by: ABJoe, Saturday, September 16, 2006, 5:21pm; Reply: 70
June,
As I read the posts...  The crackers are made from whole flax seeds and therefore, not very digestable.  I don't think they would be beneficial for anyone if they are not digestible.  They wouldn't be avoids either, though since they don't have lectins, etc. that are going to bother anyone.  Again, no personal experience, just my take from reading the thread.
Posted by: C_Sharp, Saturday, September 16, 2006, 8:36pm; Reply: 71
Quoted from LISALEA
i thought pumpkin was a no-no for us B'S ??


Pumpkin is neutral for B nonsecretors & an avoid for B secretors.
Posted by: Lisalea, Sunday, September 17, 2006, 1:38pm; Reply: 72
Oh ok thanks ... I don't know yet what I am :(
I should however do the test :-)

Posted by: rustyc, Tuesday, September 19, 2006, 10:34am; Reply: 73
I don't have any flax seeds but do have some golden linseeds.  Would they work with the cracker recipe??
Posted by: yaman, Tuesday, September 19, 2006, 11:25am; Reply: 74
Hi rustyc,

Actually Flax seeds and Linseeds are the same thing. So it will work.

Cheers,
Yaman
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