GF Pork cutlet schnitzel & butter lemon caper sauce

Having to become gluten free has really become annoying. I found a Matzo cracker in HEB that is made from onion flour and I loved the cracker so much, I decided to use it as a crust. WOW, so crunchy and load of flavor. I hammered out some pork cutlets, ran them through egg and then the crackers (i blitzed in the food processor) and into some oil. Made a butter, caper, dill, onion sauce with a splash of white wine vinegar. Garlic mashed potatoes and a little roughage. Good eats!

Would !

Great looking dish

The SIL has had to become gluten-free in the last few months, and I have been challenged to find a lot of stuff that he likes, that he used to eat, but now can't. Starting to read some of the GF cook books, and there are some interesting dishes for me to try.

What causes a person to have to change to gluten free diet?

Celiac disease is what got my sister when she had to switch to gluten free. That looks outstanding Robert

With the SIL, it was long in coming and understanding what was occurring. he used to be able to eat anything, and loved beers. Nothing to play 18-36 holes of golf, and have a 12 pack. He always paid the price with upset stomach, diarrhea, and headaches that would lay him out the next day - worse than any hangover. He works as a principal at various schools, and they are becoming more sensitive to gluten issues, and properly constructing menus around it. Finally dawned on him and the daughter that he had all these symptoms and responses. Yep - celiac disease, and needed to start watching everything he ate. Life is good now, since he knows and can adjust!!

Well, unfortunately in our weird world, people being gluten "intolerant" has become a fad.

For people like myself, my brother, and my mother, we have celiac disease. Its an allergic reaction to wheat flour. So we have to watch what has wheat in it. Things like soy sauce, almost any gravy, beers, lots of dressings, of course any bread (that isnt a GF alternative), desserts, pretty much anything delicious, cause problems.

Severity of side effects ranges from person to person. MOST of the cases involve stomach and digestive tract issues. Additionally, foggy mind and joint inflammation are also very high on the list of side effects. My mom figured out she was celiac about 15 years ago, so I've been cooking GF for sometime to accommodate her when they come over to the house for Sunday dinner. I'm just now getting into learning batters, binders and breads. The alternatives to wheat flour either burn very quickly, taste like crap, or have a glue texture.

Surprisingly, lots of Jewish dishes are gluten free. Also, forget anything Udi's for the most part, they all kinda suck and are over priced. I'll see if I can dig up some of the brands I've used and pass them along.

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