Three readers share their firsthand experience with gluten-free products, Web sites and magazines for Maureen Broussard and others who can no longer have foods containing gluten.
“Please tell Maureen Broussard to go to www.amazon.com/ and order Better Batter Gluten-Free,” said Linda Day. “It can be used as a replacement for wheat flour in many recipes. Carole’s Health Foods on Lamey Bridge Road in D’Iberville carries gluten-free products as does Five Seasons in Ocean Springs.”
Supermarkets such as Winn-Dixie, Wal-Mart and Rouse’s are stocking Betty Crocker Gluten-free cake mixes. Rouse’s in Long Beach has a special section near the deli area that has gluten-free products.
“I have a son-in-law who is gluten intolerant,” said Sandra Fulcher of Long Beach. “Here is a list of things that we have found to be extremely helpful. I have done extensive research at the library and on the Internet, and these are the best ones to have. Of course, there are others, but these are my choices.
n “Easy Gluten-Free Baking” by Elizabeth Barbone has the best cornbread, vanilla wafer and anything else you want recipes.
n “You Won’t Believe It’s Gluten-Free!” By Robin Ryberg offers several different versions of the same recipe, using different flours: rice, oat and corn. “This has been a very helpful book,” Fulcher said.
n Living Without Magazine (www.livingwithout.com) is an excellent magazine to subscribe to, she said.
Another good Web site, according to Fulcher, is www.pamelasproducts.com. that has good recipes that use their products.
“I have found that if you go to a restaurant’s Web site and do a search on their gluten-free offerings, it will help a lot when trying to eat out,” Fulcher said. “Don’t be afraid to ask to speak to the chef. They are very helpful.
“I also have found that if you go to a product’s parent company Web site and do a search for gluten products that you can print a list of gluten-free products.”
Aileen M. Bennett of Gulfport, who wrote the cookbook “Cajun and Southern Gluten-Free Delights,” brought a copy of the cookbook to me for Broussard.
Bennett has been sort of a local pioneer in this area. She published her cookbook in 1999 when folks were just beginning to talk about gluten-free diets.
Here are a couple of her recipes.
Eggplant casserole
Preheat oven to 350 degrees. Great 2-quart baking dish and set aside.
q 2 medium eggplants, peeled and diced
q 2 to 3 tablespoons water
q 2 to 4 tablespoons oil
q 1 cup chopped onion
q 2 cloves minced garlic
q 1/2 cup chopped celery
q 1/2 cup chopped parsley
q 1/2 cup chopped bell pepper
q 3 slices stale gluten-free bread
q 2 cups water, to moisten bread
q 1 teaspoon salt
q 1 pound crabmeat or shrimp
q 2 eggs slightly beaten
q 1/2 teaspoon pepper
q 1/4 to 1/2 teaspoon paprika for top
n Peel and dice eggplant. Put into microwaveable dish with water, cover and cook about 10 to 12 minutes or until eggplant is tender. Drain water, put eggplant in large bowl.
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