General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 13-09-2007, 08:06 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Sep 2007
Posts: 2
Default Allergy workarounds/substitutions - Corn

Several years ago, I was diagnosed with possible Celiac disease, as a
cause of my perceived reactions to wheat (mostly intestinal, lower
abdominal pain, etc.) I never bought into it completely, since, as I
explained to the doc, I could eat rye, oats, and even spelt with no
problem. I did cut wheat out of my diet almost completely, with much
improvement, but would periodically experience similar symptoms, even
when I knew my diet had been clean.

I eventually came to realize that I was much more sensitive to corn
than to wheat, and that was what was sneaking in on me. It appears
that it is only the starch (and perhaps the proteins that come with
it) that bothers me. Corn sugar, syrup, oil, are all fine, but
milligrams of corn starch, and I know it!

Besides the fact that corn starch creeps into so many products and
dishes it's tough to avoid, I still love - and miss - the taste and
texture of many corn dishes. One in particular is Polenta, having
grown up Italian...

Can anyone suggest another grain that I could cook up in a similar
fashion? Suitably seasoned and served, maybe almost acceptable as a
substitute? Qinoa? Millet? Teff? ???

Dave


  #2 (permalink)   Report Post  
Old 13-09-2007, 08:23 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Jan 2007
Posts: 2,463
Default Allergy workarounds/substitutions - Corn


"Dave" wrote in message
ps.com...
Several years ago, I was diagnosed with possible Celiac disease, as a
cause of my perceived reactions to wheat (mostly intestinal, lower
abdominal pain, etc.) I never bought into it completely, since, as I
explained to the doc, I could eat rye, oats, and even spelt with no
problem. I did cut wheat out of my diet almost completely, with much
improvement, but would periodically experience similar symptoms, even
when I knew my diet had been clean.

I eventually came to realize that I was much more sensitive to corn
than to wheat, and that was what was sneaking in on me. It appears
that it is only the starch (and perhaps the proteins that come with
it) that bothers me. Corn sugar, syrup, oil, are all fine, but
milligrams of corn starch, and I know it!

Besides the fact that corn starch creeps into so many products and
dishes it's tough to avoid, I still love - and miss - the taste and
texture of many corn dishes. One in particular is Polenta, having
grown up Italian...

Can anyone suggest another grain that I could cook up in a similar
fashion? Suitably seasoned and served, maybe almost acceptable as a
substitute? Qinoa? Millet? Teff? ???

Dave


Can you eat rice; brown rice?
So simple. Perhaps you mentioned it, but I missed it.
Dee Dee


  #3 (permalink)   Report Post  
Old 13-09-2007, 09:21 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Sep 2007
Posts: 2
Default Allergy workarounds/substitutions - Corn

On Sep 13, 12:23 pm, "Dee Dee" wrote:
"Dave" wrote in message

ps.com...



Several years ago, I was diagnosed with possible Celiac disease, as a
cause of my perceived reactions to wheat (mostly intestinal, lower
abdominal pain, etc.) I never bought into it completely, since, as I
explained to the doc, I could eat rye, oats, and even spelt with no
problem. I did cut wheat out of my diet almost completely, with much
improvement, but would periodically experience similar symptoms, even
when I knew my diet had been clean.


I eventually came to realize that I was much more sensitive to corn
than to wheat, and that was what was sneaking in on me. It appears
that it is only the starch (and perhaps the proteins that come with
it) that bothers me. Corn sugar, syrup, oil, are all fine, but
milligrams of corn starch, and I know it!


Besides the fact that corn starch creeps into so many products and
dishes it's tough to avoid, I still love - and miss - the taste and
texture of many corn dishes. One in particular is Polenta, having
grown up Italian...


Can anyone suggest another grain that I could cook up in a similar
fashion? Suitably seasoned and served, maybe almost acceptable as a
substitute? Qinoa? Millet? Teff? ???


Dave


Can you eat rice; brown rice?
So simple. Perhaps you mentioned it, but I missed it.
Dee Dee


Yes, rice is fine - thank God!
How about cracked rice, either cereal or the Vietnamese rice porridge?
I could make that up with chicken broth (about 1 in 5 varieties has no
corn or "modified food starch"!)

Dave

  #4 (permalink)   Report Post  
Old 13-09-2007, 10:28 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Sep 2007
Posts: 714
Default Allergy workarounds/substitutions - Corn

In article .com,
Dave wrote:

On Sep 13, 12:23 pm, "Dee Dee" wrote:
"Dave" wrote in message

ps.com...



Several years ago, I was diagnosed with possible Celiac disease, as a
cause of my perceived reactions to wheat (mostly intestinal, lower
abdominal pain, etc.) I never bought into it completely, since, as I
explained to the doc, I could eat rye, oats, and even spelt with no
problem. I did cut wheat out of my diet almost completely, with much
improvement, but would periodically experience similar symptoms, even
when I knew my diet had been clean.


That's pretty much what happened to me. I was never diagnosed Coeliac,
but my doctor's attitude was "if eating wheat makes you sick, don't eat
it". So I don't. And I'm much, much healthier than I was.

I eventually came to realize that I was much more sensitive to corn
than to wheat, and that was what was sneaking in on me. It appears
that it is only the starch (and perhaps the proteins that come with
it) that bothers me. Corn sugar, syrup, oil, are all fine, but
milligrams of corn starch, and I know it!




Besides the fact that corn starch creeps into so many products and
dishes it's tough to avoid, I still love - and miss - the taste and
texture of many corn dishes. One in particular is Polenta, having
grown up Italian...


Can anyone suggest another grain that I could cook up in a similar
fashion? Suitably seasoned and served, maybe almost acceptable as a
substitute? Qinoa? Millet? Teff? ???


Dave


Can you eat rice; brown rice?
So simple. Perhaps you mentioned it, but I missed it.
Dee Dee


Yes, rice is fine - thank God!
How about cracked rice, either cereal or the Vietnamese rice porridge?
I could make that up with chicken broth (about 1 in 5 varieties has no
corn or "modified food starch"!)


Home-made chicken broth is easy to make corn-free.

To the OP, quinoa might be just what you're after.

Miche

--
In the monastery office --
Before enlightenment: fetch mail, shuffle paper
After enlightenment: fetch mail, shuffle paper
  #5 (permalink)   Report Post  
Old 13-09-2007, 11:34 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Mar 2006
Posts: 2,979
Default Allergy workarounds/substitutions - Corn


"Dave" wrote in message
ps.com...
Several years ago, I was diagnosed with possible Celiac disease, as a
cause of my perceived reactions to wheat (mostly intestinal, lower
abdominal pain, etc.) I never bought into it completely, since, as I
explained to the doc, I could eat rye, oats, and even spelt with no
problem. I did cut wheat out of my diet almost completely, with much
improvement, but would periodically experience similar symptoms, even
when I knew my diet had been clean.

I hope you know that there is a lot more to gluten than just wheat. Rye,
spelt and barley all contain gluten. You can buy gluten free oats. All
other oats may or may not be okay. The issue there as I understand it is
cross contamination in the way the oats are grown, stored and transported.

I eventually came to realize that I was much more sensitive to corn
than to wheat, and that was what was sneaking in on me. It appears
that it is only the starch (and perhaps the proteins that come with
it) that bothers me. Corn sugar, syrup, oil, are all fine, but
milligrams of corn starch, and I know it!


Corn is in everything. But I wonder why only the starch would bother you?
That doesn't make sense.

Besides the fact that corn starch creeps into so many products and
dishes it's tough to avoid, I still love - and miss - the taste and
texture of many corn dishes. One in particular is Polenta, having
grown up Italian...

Can anyone suggest another grain that I could cook up in a similar
fashion? Suitably seasoned and served, maybe almost acceptable as a
substitute? Qinoa? Millet? Teff? ???


The only one of those I've tried is quinoa. I like it. Tastes rather like
rice to me. Some needs to be rinsed after cooking or it can be bitter. The
brand I buy says it requires no rinsing. I prepare it like I would a pilaf
with some cooked vegetables added.




  #6 (permalink)   Report Post  
Old 14-09-2007, 12:00 AM posted to rec.food.cooking
external usenet poster
 
Join Date: Mar 2006
Posts: 2,979
Default Allergy workarounds/substitutions - Corn


"Dee Dee" wrote in message
...

Can you eat rice; brown rice?
So simple. Perhaps you mentioned it, but I missed it.


Italians can be funny with rice. My in-laws are Italian and rice was not
commonly served in the part of Italy they were from. My FIL wouldn't touch
the stuff for that reason. MIL is less picky.


  #7 (permalink)   Report Post  
Old 14-09-2007, 02:29 AM posted to rec.food.cooking
external usenet poster
 
Join Date: Jan 2007
Posts: 2,463
Default Allergy workarounds/substitutions - Corn


"Julie Bove" wrote in message
news:[email protected]

"Dee Dee" wrote in message
...

Can you eat rice; brown rice?
So simple. Perhaps you mentioned it, but I missed it.


Italians can be funny with rice. My in-laws are Italian and rice was not
commonly served in the part of Italy they were from. My FIL wouldn't
touch the stuff for that reason. MIL is less picky.


Ah, yes. Risotto - I'm going to have to perfect this for myself.

I just received in the mail today, "Risotto" by Judith Barrett, and
wondering what broths they use for making risotto.

Basic: veal and chicken backs and necks
Chicken: whole or parts
Vegetable: veggies
Fish: 1 fish frame (scale and head) I wonder what they mean by this: frame,
then they put in parenthesis,scale and head.??

Dee Dee




  #8 (permalink)   Report Post  
Old 14-09-2007, 03:43 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Jan 2006
Posts: 4,178
Default Allergy workarounds/substitutions - Corn



Dave wrote:

Several years ago, I was diagnosed with possible Celiac disease, as a
cause of my perceived reactions to wheat (mostly intestinal, lower
abdominal pain, etc.) I never bought into it completely, since, as I
explained to the doc, I could eat rye, oats, and even spelt with no
problem. I did cut wheat out of my diet almost completely, with much
improvement, but would periodically experience similar symptoms, even
when I knew my diet had been clean.

I eventually came to realize that I was much more sensitive to corn
than to wheat, and that was what was sneaking in on me. It appears
that it is only the starch (and perhaps the proteins that come with
it) that bothers me. Corn sugar, syrup, oil, are all fine, but
milligrams of corn starch, and I know it!

Besides the fact that corn starch creeps into so many products and
dishes it's tough to avoid, I still love - and miss - the taste and
texture of many corn dishes. One in particular is Polenta, having
grown up Italian...

Can anyone suggest another grain that I could cook up in a similar
fashion? Suitably seasoned and served, maybe almost acceptable as a
substitute? Qinoa? Millet? Teff? ???

Dave


Barley, rye and oats can also be served up like polenta.

For thickening you can use arrowroot.
  #9 (permalink)   Report Post  
Old 14-09-2007, 04:33 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Mar 2006
Posts: 2,979
Default Allergy workarounds/substitutions - Corn


"Arri London" wrote in message
...


Barley, rye and oats can also be served up like polenta.


All contain gluten unless you buy gluten free oats.

For thickening you can use arrowroot.


I think sweet rice flour works better.


  #10 (permalink)   Report Post  
Old 14-09-2007, 09:05 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Aug 2007
Posts: 2,012
Default Allergy workarounds/substitutions - Corn

"Dave" ha scritto nel messaggio
ps.com...
.. One in particular is Polenta, having
grown up Italian...

Can anyone suggest another grain that I could cook up in a similar
fashion? Suitably seasoned and served, maybe almost acceptable as a
substitute? Qinoa? Millet? Teff? ???

Dave


Before there was corn, there was polenta of wheat and chestnuts. Try
coarsely ground semolina or spelt or use chestnut flour.

--
http://www.judithgreenwood.com




  #11 (permalink)   Report Post  
Old 14-09-2007, 09:12 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Jan 2007
Posts: 2,463
Default Allergy workarounds/substitutions - Corn


"Giusi" wrote in message
...
"Dave" ha scritto nel messaggio
ps.com...
. One in particular is Polenta, having
grown up Italian...

Can anyone suggest another grain that I could cook up in a similar
fashion? Suitably seasoned and served, maybe almost acceptable as a
substitute? Qinoa? Millet? Teff? ???

Dave


Before there was corn, there was polenta of wheat and chestnuts. Try
coarsely ground semolina or spelt or use chestnut flour.

--
http://www.judithgreenwood.com


noun: milled product of durum wheat (or other hard wheat) used in pasta
Dee Dee


  #12 (permalink)   Report Post  
Old 14-09-2007, 09:28 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Aug 2007
Posts: 2,012
Default Allergy workarounds/substitutions - Corn

"Dee Dee" ha scritto nel messaggio
...

"Giusi" wrote in message
...
"Dave" ha scritto nel messaggio
ps.com...
. One in particular is Polenta, having
grown up Italian...

Can anyone suggest another grain that I could cook up in a similar
fashion? Suitably seasoned and served, maybe almost acceptable as a
substitute? Qinoa? Millet? Teff? ???

Dave


Before there was corn, there was polenta of wheat and chestnuts. Try
coarsely ground semolina or spelt or use chestnut flour.

--
http://www.judithgreenwood.com


noun: milled product of durum wheat (or other hard wheat) used in pasta
Dee Dee


That's an American definition. Semolina here is a coarse grind and can be
various. You can buy it in the US and I have in the past. Ordinary grocery
store, I'm sure.


  #13 (permalink)   Report Post  
Old 14-09-2007, 09:50 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Feb 2006
Posts: 707
Default Allergy workarounds/substitutions - Corn

On Fri, 14 Sep 2007 15:33:35 GMT, "Julie Bove"
wrote:


"Arri London" wrote in message
...


Barley, rye and oats can also be served up like polenta.


All contain gluten unless you buy gluten free oats.


But the OP said that he can eat all of the above with no
ill-effects... he said he MIGHT be celiac, not he knew he WAS. While
they have gluten, they're not a problem for him.

To the OP, if what causes you distress but the other grains don't, you
might be sensitive to the wheat protein rather than the gluten...

  #14 (permalink)   Report Post  
Old 14-09-2007, 11:59 PM posted to rec.food.cooking
external usenet poster
 
Join Date: Jan 2007
Posts: 2,463
Default Allergy workarounds/substitutions - Corn


"Giusi" wrote in message
...
"Dee Dee" ha scritto nel messaggio
...

"Giusi" wrote in message
...
"Dave" ha scritto nel messaggio
ps.com...
. One in particular is Polenta, having
grown up Italian...

Can anyone suggest another grain that I could cook up in a similar
fashion? Suitably seasoned and served, maybe almost acceptable as a
substitute? Qinoa? Millet? Teff? ???

Dave

Before there was corn, there was polenta of wheat and chestnuts. Try
coarsely ground semolina or spelt or use chestnut flour.

--
http://www.judithgreenwood.com


noun: milled product of durum wheat (or other hard wheat) used in pasta
Dee Dee


That's an American definition. Semolina here is a coarse grind and can be
various. You can buy it in the US and I have in the past. Ordinary
grocery store, I'm sure.

Coarse ground what? i.e., wheat, corn?
IOW what does the coarsely ground semolina in Italy consist of; what is it
ground from?
Thanks.
Dee Dee


  #15 (permalink)   Report Post  
Old 15-09-2007, 07:03 AM posted to rec.food.cooking
external usenet poster
 
Join Date: Jan 2006
Posts: 540
Default Allergy workarounds/substitutions - Corn

Arri London wrote:

Barley, rye and oats can also be served up like polenta.

For thickening you can use arrowroot.


I actually prefer potato starch to corn starch (aside from allergy issues.)

Dave


Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Substitutions Steve Freides[_2_] General Cooking 151 31-08-2011 12:52 AM
Substitutions.... Nexis General Cooking 19 27-02-2006 12:07 AM
Cookie Mix substitutions [email protected] General Cooking 13 24-01-2006 02:59 AM
Substitutions for corn syrup and buttermilk? JMF Baking 8 08-10-2005 07:38 AM
Corn Pone - Wheat Free Allergy Recipe Old Magic1 Mexican Cooking 2 04-02-2005 05:03 PM


All times are GMT +1. The time now is 06:18 PM.

Powered by vBulletin® Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
Copyright 2004-2020 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017