I have celiac disease so basically no wheat, barley, or oat products or bi-products. No bread, pasta, etc. Does anyone else prep with limitations. It's a real pain.
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I have celiac disease so basically no wheat, barley, or oat products or bi-products. No bread, pasta, etc. Does anyone else prep with limitations. It's a real pain.
Repackage the rice pastas for longer term storage. Puffins from Barbra's is a gluten free cereal . You can also bulk buy corn and rice flour.
http://www.foodservicedirect.com/pro...e-50-Pound.htm
Z,
Great thread. My daughter has celiacs and we are starting to store up some food and water. We really need to connect with others in the same situation. It's not as easy as it sounds. We're planning on going to the Mormon food place in Aurora soon to get some white rice and see what the other options are.
I'd like to find a class on canning, Mylar bag storage, etc...
Bear
My grandma was celiacs. There used to be a store in Loveland dedicated to foods and recipes
Im allergic to vinegar and potato starch. One of my group is diabetic. So I have to be somewhat selective but not nearly that bad.
Canning (Mason Jars) is easy once you get the hang of it... I do it often and use "Ball's Blue Book of Canning". The front section has great how-to's and the rest is recipes that I very rarely deviate from.Quote:
Originally Posted by bear71
You just have to set aside the time to do it, and do it right. Especially low acid foods. If you have any questions let me know I have been doing it for a long time.
There are many here who do the mylar bag storage, We all have our favorites, I like to fit six gallon-sized bags of whatever I am storing into a 5 gallon bag with o2 absorbers. to seal them I bought a digital read 2 inch hair straightening iron from walgreens for 25 bucks. It has sealed about a hundred buckets full of mylar so far.
Getting into canning (Mason Jars) is a great way to bring what you are used to eating normally into a food storage situation... then you really don't have to adjust much at all in the sense of what you should store. Just can up what you eat.
I have 3 in my immediate family on special restrictions incluging gluten-sensitivity right now, also dairy and some other junk. Not sure what we're going to do with that wheat and flour we have stashed at this point. [facepalm]
We've become pretty good at planning and serving meals, but haven't been so great with storing enough of the special stuff yet.
Auguson Farms seems to have a lot of GF stuff. Agreed though, that canning seems to be a great way to do it a lot cheaper. Canned some veggies and other junk and doing some fruit this week. I tried canning chili last year, but put in already-made chili and the pressure cooker I think super-boiled it into much. Haven't been brave enough to crack one open to try it yet. I guess you're supposed to put in cooked meet but raw everything else and let the pressure cooker cook it. Oh well. Thinking about canning some split pea soup this weekend. My son loves that stuff and it works with his diet.
Corn would be your next best bet. Find some dent corn designated for human consumption and can/bag it if you have a grain mill, and have calcium hydroxide on hand for the nixtamalization.
If not, just grab some corn meal from a store, Sprouts and I think Whole Foods has it in their bulk foods section and seal that up. Or a prepacked Augason can.
Walmart in Elizabeth carrys Augason farms products. They have a disaster center at the front of the store. They carry gluten free products as well check it out prices are cheaper than Augason Farms website.
Popcorn.
Sam's Club has 50# bags for $32
Store it whole, Grind it up like cornmeal when you need it.
Outside the one link i posted go to Bob's Red Mill for ALL your gluten free flours.Quote:
Originally Posted by Dave