low gluten diet experiment and PIE

[permetaform]

lierdumoa is at my place for a visit and we has embarked in the adventures of PIE; being that I triangulated several "best pie/pie crust evar" recipes I've found online and we kept making the suckers until the pie was Magical.

MAGICAL.

If you've been following lierdumoa's food tags at all, you'd notice that most of her cooking involve alcohol and we were very excited to learn about this pie crust recipe that involved vodka.

Us, being, us, decided that vodka was decidedly inferior to brandy, so we found one with the same alcohol content (because that's the fool-proof recipe's secret). And then we marinated the fruit in brandy before baking. ^_^V

The recipe is alllllmost there, it's already better than lierdumoa's fave restaurant pie, but it could be kicked up a notch to become GLORIOUS; along the way I've figured out some awesome baking tips for newbies. (like why pastry flour make pie more awesome and how to half-ass it from cake flour and all-purpose)

We'll post the final when we get there. =D


On the gluten issue; I've been connecting the dots on some GI symptoms that I've been having that've been stumping my doctors and wonder if I have some sort of gluten intolerance/allergy; especially since I found out that gluten allergy can cause late onset lactose intolerance as well as fatigue.

Since I don't really like most hard/chewy breads much (I lean toward the cake/flaky pastry end of the bread spectrum, if at all) it's not really that hard of a diet for me. What I'm wondering tho, is strange stuff that gluten is in without being on the label, so I thought to ask ya'll if you know of any major culprits that had surprise gluten? I found out there's gluten in ketchup, which makes me sad, are there any other condiments that have it?

Thoughts?

Comments

[ranalore.livejournal.com]

You'll need to follow the same dietary conventions whether diagnosed as gluten intolerant or as celiac, though most of those I know with gluten intolerance are less likely to get sick with trace exposure. So you wouldn't have to worry as much about things like sauces, but you'd still want to avoid eating bread, cakes, muffins, etc.

For lip balm, I go with Burt's Bees. Both their honey and mint lip balms are gluten-free. And yeah, I've tried LUSH, but they actually use a lot of chemicals in their products, and I have too many chemical sensitivities for that to go well.

Rune's on a mission to eradicate HFCS from her diet, which has made me more aware of what it's in, but I already had a bit of a reaction to it and find it has a vile aftertaste, so I aim for the stuff that uses cane sugar anyway. GF products frequently veer toward "healthier," which can be a problem if you have to limit your poultry/soy intake while still getting a high-protein diet, but it does mean you'll often find they use organic ingredients, minimal dyes and preservatives, etc.