Dr. Bill Schindler & Ancestral Nutrition
Video taken from the channel: Henrique Autran
New York-style pizza at home, v2.0
Video taken from the channel: Adam Ragusea
6 Top Healthy Kitchen Tools ���� The Cooking Healthy Series
Video taken from the channel: Munch For Wellness
Food and Migraine Webinar (3 July)
Video taken from the channel: Migraine Buddy
No Fuss Gluten Free Sourdough Starter Recipe
Video taken from the channel: glutenfreeforalltv
Ten Reasons to NEVER Eat Gluten-Free Processed Foods
Video taken from the channel: William Davis
VEGETABLE SHEET CUTTER | is this the next spiralizer?
Video taken from the channel: Downshiftology
Wondering what cooking utensils you need to replace now that you’re gluten-free? Here are 12 kitchen tools you must dedicate to gluten-free use.Eliminating gluten-containing foods from the diet can seem overwhelming when you are first diagnosed, but with a little extra effort in the kitchen, you can eat delicious food that tastes just as good as the glutencontaining counterparts you are used to.We recommend having dedicated gluten-free tools, gadgets, cookware, bakeware and utentils in.It is important to replace baking tools if you still think of baking gluten-free bread and desserts.
Simply because your old baking tools might still be contaminated with gluten residue. This is also not good for you if the main reason you went gluten-free is because of health issues.When you go gluten-free, you’ll want to carefully wash all your pots, pans, utensils and cutting boards.
Some things you will want to replace too – like your colander, toaster and wooden cutting boards that most definitely have hidden gluten bits in them. Here is everything you need to set up your gluten-free kitchen.The nuts and seeds are great for energy and healthy fats, while the dried fruit and fruit bars will provide good carbs.
Hummus on gluten-free crackers and an apple make a great afternoon snack. Step 4: Keep jars of gluten-free grains and baking supplies labeled. Fill jars with your family’s favorite gluten-free grains and label the jars.Note: For this resource, we are assuming that you have chosen to make your household 100% gluten-free.
Scroll to the bottom of this post for posts on creating a safe household while living with gluten eaters. If you hate cleaning normally, you’re going to loathe the deep cleaning required to rid your kitchen.I was no stranger to eating gluten free.
We stopped eating wheat, rye, spelt, and einkorn. We watched out for gluten additives in food. We used gluten-free soap, shampoo, and toothpaste.
But I was still getting sick. After doing some research, I realized I needed to deep clean my kitchen and replace a lot of my equipment.You may also want to have separate kitchen utensils such as sponges, toasters (a dedicated gluten-free toaster is highly recommended), sifters, bread machines, etc. This is especially important if you use utensils that are made of wood, plastic, or other porous materials that could harbor gluten and possibly contaminate your gluten-free food.I get an airborne reaction, so I found it helpful to replace the birds food with food without wheat.
No point letting him throw actual grains of wheat at me. Coincidentally, I had replaced my cat’s food with gluten free food a few months prior to going gluten-free so he was on an all meat diet. He lost weight, and I find it helps my sanity.These types of precautions when you’re going gluten free will go a long way toward protecting you and other gluten free family members from accidental gluten contamination. Going Gluten Free Starts in Your Kitchen!
1. Clean Out and Reorganize to Make Your Pantry Gluten Free.Immediately replace what you use every day and slowly replace the rest. There’s no need to go broke. Replace what you use daily then slowly replace the rest.
Continuing to have symptoms is frustrating. By giving your kitchen a gluten detox, you’ll finally stop feeling crappy and be on your path to feeling better.To save money and start the gluten-free journey, these are kitchen must-haves.
These are tools that will help prepare your kitchen to feed and nurture your family. 1. Kitchen mixer. Having a kitchen mixer will change your gluten-free life.
I use mine nearly every single day.Or, if you don’t maintain a gluten-free kitchen, you might dust a cake pan with wheat flour instead of gluten-free flour. This is especially tough for parents to hear.
My heart breaks each time a parent tells me about a mistake they’ve made with their gluten-free kid.Kitchen Tools. Cross contamination can occur when you use kitchen tools for gluten and then prepare gluten free food with the same tools.
You may have washed the items but you would be surprised at how much gluten may remain that you cannot even see. Keep a separate box of kitchen tools handy for gluten free meals. Keep The Area Clean.Explore azdeb’s board “Gluten Intolerance”, followed by 707 people on Pinterest.
See more ideas about Gluten intolerance, Gluten, Gluten sensitivity.
List of related literature:
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| from Living Gluten-Free For Dummies |
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| from The Everything Gluten-Free & Dairy-Free Cookbook: 300 simple and satisfying recipes without gluten or dairy |
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| from The Keto Diet: The Complete Guide to a High-Fat Diet, with More Than 125 Delectable Recipes and 5 Meal Plans to Shed Weight, Heal Your Body, and Regain Confidence |
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| from Gluten-Free Girl and the Chef |
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| from The Whole30 Day by Day: Your Daily Guide to Whole30 Success |
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| from Manual of Dietetic Practice |
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| from Bread Lover’s Bread Machine Cookbook: A Master Baker’s 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine |
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| from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes. |
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| from Gluten-Free Cereal Products and Beverages |
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| from The Skinnygirl Dish: Easy Recipes for Your Naturally Thin Life |
63 comments
You could probably make a really interesting apple tart/pie with layered apple sheets in a certain pattern.
gluten free is not healthier.that is misleading. the only people who should not consume gluten are the ones with diagnosed celiac disease. others can eat it freely and there is nothing unhealthy about it
I have never seen anything like this before. This is totally come as a surprise to me. I am very much impressed with vegetables sheet cutter.
Hi guys! I’m excited to finally share this video with you today! Note: I don’t have full recipes (with nutrition info) on my website for the recipes shown in the video, but if you’d like me to add them, let me know! And while all of these recipes are gluten-free, they could easily be modified into vegetarian and vegan options as well. In fact, I’ve been wanting to make a video for vegan cashew ricotta for a while, so if that’s of interest to you, let me know. What would you make with these glorious vegetable sheets? xo Lisa
I find semolina works better than cornmeal and it doesn’t burn as readily
Is this attachment big enough (diameter) to fit a medium sized papaya? (We are in Florida and eat papaya daily. )�� We make pasta from green papaya. Currently, i have to use a mandolin manually. This would be a life (time) saver if i can use this attachment!
salt simply retards the yeasts reproduction, you would need an excessive amount of salt to kill yeast in a dough
the reason people hold off on salt is because it slows the reaction thus making it take longer to build those natural flavors and to proof
I just tried your recipe, with a few tweaks in seasoning, and it came out great! Thanks for making this video.
Yummy.. please drop into my kitchenettes n bliss with bells frn
This is so awesome! Especially for gluten-free people like myself!
I’ve attempted this recipe four times now, each time precisely following the instructions. All miserable failures…. dough was soup from the start and had to keep adding flour to get it to a barely manageable dough that had the consistency of rubber. Will move on.
Dr Devis, in lattest scientific research, invented high soluble fibre,high resistant starch and non digestive Oligosaccharides contents white polished rice grain innovated and GI recorded 44.8. arsanic content not at all traceable. From this sprouted rice bread loaf and non diary ice creams are developed. Is it ok for health. Is the high Resistant starch and non digestive Oligosaccharides good for bowels movement?
I like how she presents this and shes precise in explaining.
Clear understandable voice and shes hot to boot.
No wonder shes got so many subs.
You made that look way too easy. 😉 Thank you for the content!
so yeah… great pizza. i did it and it was a succes. the only problem is that i added 10 times more water to the dough and realised it after adding the flour. i improvised and added more sugar, salt and stuff. it came out ok, thank you
I just received my attachment. I ordered it 3 days ago onlinel from Kohl’s. It arrived today and was very affordable.
And to respond to the “Why does everyone from California have to say that they are from California”, well I am not only proud to be from PA., but I am so so very proud to be from Pittsburgh! Case solved!:)
Now back to the video This was a great intro to the product. You are very easy to listen to and to follow. I look forward to using my new “toy” and to follow your videos and recipes. Thank you so much!
Hello dr now I’m so confused because my husband tried to ear only gluten free
As the representative of Queens NY, I’ve met with manhattan, Brooklyn, Staten Island and The Bronx, we deem this passable.
1:24 clearly quote that was used from nostalgia critics review of the room
Nice….it’s still a bit complicated and too many parts…but I do love the ideA of the wraps. I’m on keto so zucchini would be great.
Mind blowing!! The possibilities are endless. Thank you for your creativity! A whole new world it’s a must have for me.
I don’t know if you still check the comments on this video, but the chicken enchiladas look really good. I’m not a very good cook, but I do know how to follow directions. By chance would you be able to give me step by step instructions on how to make? I’m talking about the chicken mixture, the measurements for each ingredient and also the green colored sauce you refer to, I am not familiar with it, is that something I need to make or something that can be bought in the store? I tried to look it up but I don’t know the spelling, it sounds like you are saying Veronay sauce? Great video, and thank you in advance. I hope you are still reading comments for this video.
just trying to learn how to make pizza dough. You make it look so easy. Thank you!
What temperature & how long do you cook the sweet potato chips??
Wow! I didn’t know this existed until I saw your video! Just ordered a spiralizer and now I’m going to order this! Thank you Lisa!!!
Amazing video! Thank you for sharing. Quick question: Are you using the thin or thick attachment for the potato enchilada? THANK YOU!
How do you put it in the fridge? In the freezer or in chiller or in the bottom part of the fridge?
I Love my KitchenAid and the pasta attachments and this slicer attachment just gets my creative juices flowing. Thank you
Instead of setting that machine that many settings I would just cut it quickly with knife
Other pizza/baking recipes on the internet: If you change the recipe by 0.5 grams, YOU DIE.
Adam Ragusea: Eh, about 2 and a half tablespoons of oil. Whatever, I don’t care.
He is the god of casual cooking.
This is amazing. I’m going to try this with a roll of frozen cookie dough.: )
In NY you can sell a slice for a $1 anywhere that isnt New York you can sell a slice for $3-10
Just Amazing! I can see why your obsessed as the possibilities are ENDLESS!
There’s no way that 600ml water 600g flour is correct. No freaking way. Had to use nearly a Kg for 600ml
please don’t make it a habit to share a recipe idea without following through, the cucumber roll not being shown was incredibly disappointing:(
Initially not convinced but after watching the video it looks very interesting
Why are there 418 dislikes on this video? Who doesn’t want this? I’m placing an order!
Amazing recipe and tips. I’ve tried it and my family loved it.
I love cooking… But washing everything especially during winters is hell! Lol
Kills the cooking craze in me xd
another thing one can do with the apple strips are making an apple tart in the shape of a rose
Im looking for some sweet potato troubleshooting, I split and cracked apart 6 of them before getting one to work for me (sweet potato lasagne). Am I putting the skewer too far into the end or something? The lasagne was delicious and would love to make it again, but it was frustrating. I really want to love this tool, so I’m hoping you have tips for me. I want to have it work for me like it works in your video.�� Thank you in advance.
can you sub honey instead of sugar? if so whats the difference?
For anyone actually trying it out I recommend that you only add less water than Adam’s recipe. I use normal bread flour and 530 ml to 600 g (88% hydration) of flour is so wet I cant knead it. Start with 65% hydration so you wont suffer like I did
That is an awesome attachment. I don’t understand how 403 people could not like this? Great recipe ideas too.
Why is it so sticky? Even though I followed the 2 cups and 1/4 cup of water and added too much bread flour.
I cook a lot in the crockpot during the fall and winter. Lots of stews.
Never knew KA made this until I did a search on the net (I was looking for a manual one). Your video popped up on the search and after viewing I immediately bought one via your link provided. Thank you for the informative video and i’m looking forward to trying some of your recipes. Thank you again!!
I’ve been trying to develop the best homemade pizza recipe for a while now, the crust has always been the one part that I’m never 100% satisfied with. I tried your tips today and this was my BEST to attempt to date! Thanks sir!!
Is this dough really 89% hydration? Every time I try to make it is too wet.
The Dislikes came from Pizza Companies that are sweating profusely
I found that I needed an additional 1/2 cup of flour. My dough was very loose. I’m not sure if it was due to me using a stand mixer. Overall great recipe. ��
I’m always curious what Adam looks like when hes hunched over his plate nomming food like a weirdo.
It’s so unnatural and bizarre and probably feels weird to do lol I always wonder why he just doesn’t shoot the tasting shots standing, or seated. Why the awkward hunched chin shot over a plate of food?
I mean… it is unique and brand image is important, so I’ll just let him do his thing. His very odd thing.
Have you done a video on suggestions to do with your leftover scraps? I think you could do an excellent video on that if you haven’t already done so.:)
@Adam Ragusea if I’m using “00” flour, should I use the same measurements here?? Or do you think I’ll need more/less liquid?
7.5 lb loafs are for commercial use? Wow.. And here I thought the 40 lb loafs were what foodservice distributors sell was for commercial use
I learned a lot reading your two books and i decided follow this way of life! Thanks a lot! Greetings from Brazil!
Hopefully they also make different thickness sizes of cuts, for a thicker slices!
I just ordered this attachment and I am super excited to try it!
I can’t find whole milk low moisture cheese anywhere.
I can find low moisture part skim OR whole milk Not low moisture.
Which would you chooses between the two?
The part skim one seems to have the same fat content as the whole cheese so I was thinking of using the part skim low moisture.
Or is whole without low Moisture a better choice?
Kitchenaid attachments go on sale at Macy’s and Williams & Sonoma all the time. Be patient and keep an eye out, it’s worth it.
PS the sheet cutter is on sale now., 1/13/2020. ��
Timestamps for each segment of the webinar:
1:29 Isabelle’s Introduction
1:51 Migraine Threshold
5:46 Risk Factors Sensitivity
7:57 Identifying Sensitivity to Risk Factors
10:38 Top 10 Risk Factors Reported in Migraine Buddy
11:23 The Science Behind Food Triggers
11:38 21 Chemicals in Food that are Migraine Risk Factors
11:45 Chemicals that are added to the food
12:15 Chemicals that are component of the food
13:55 Why it is important to identify food sensitivity
14:58 How to test sensitivity to food risk factors
16:16 MBplus Programs in Migraine Buddy
16:54 Good Days Program
17:44 Q&A
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First time on your channel. I gave you a thumb up soon I saw your big bowl instead an expensive mixer.
Hi Adam. i think your dough is overproofed. thus, there are only few small air pockets on your pizza crust which gave it a denser texture. I suggest that you let it cool down after kneading for about 30mins then shape your dough into balls. After shaping, put it in a container, brush it with oil to avoid drying and then put it in your fridge WITHOUT the lid for about an hour. Check your dough temperature just by touching it with your hands and when it is already cold, you can now put the lid on. Let it cold ferment for 24-72 hours. Take it out of your fridge and let it come to room temperature for at least 90 mins and you can now make your pizza. I hope this will help you Adam and everybody here.:)