meal plan not exceeding 1,600 calories (please)?

diet/meal plan not exceeding 1,600 calories (40-50 G f Fat) a day;gluten-free and vegan;minimal soy??????
no offense, but that’s the stupidest website I’ve ever been on. They automatically put wheat and dairy onto my plan even though i don’t eat either! their alternatives suck and are completely unrelated.

My advice, is to make your own!
Go to foodfit.com and fill in the survey.
It will provide shopping lists, caloire counts and a menu.

You can pick and choose your meals

Good luck!

Mealplanner101 dvd meal planning guide for busy moms

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Anyone got any good gluten free bread recapies?

I’ve been on a gluten free diet for the past 3 months or so and i havnt found any bread that actually tastes nice, i’ve probably tryed like 80 recipes and there all sooooo horrible, and i’m actually really having very strong craving’s for bread so one that taste’s like bread would be nice.
Thank you!!
XxxxxX

The second recipe comes from a great gluten-free blog you might enjoy. For basic bread, this is a top rated:

Alison’s Gluten Free Bread
Ingredients

* 1 egg
* 1/3 cup egg whites
* 1 tablespoon apple cider vinegar
* 1/4 cup canola oil
* 1/4 cup honey
* 1 1/2 cups warm skim milk
* 1 teaspoon salt
* 1 tablespoon xanthan gum
* 1/2 cup tapioca flour
* 1/4 cup garbanzo bean flour
* 1/4 cup millet flour
* 1 cup white rice flour
* 1 cup brown rice flour
* 1 tablespoon active dry yeast

Directions

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. Five minutes into the cycle, check the consistency of the dough. Add additional rice flour or liquid if necessary.
2. When bread is finished, let cool for 10 to 15 minutes before removing from pan.

http://allrecipes.com/Recipe/Alisons-Gluten-Free-Bread/Detail.aspx
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Gluten-Free Crusty Rosemary and Kalamata Olive Bread

1 cup brown rice flour
3/4 cup sorghum flour
1 1/2 cups tapioca flour
1 tablespoon granulated active dry yeast
1 1/2 teaspoons kosher salt
1 tablespoon xanthan gum
1 1/3 cups lukewarm water (heated to 110°F)
2 large eggs, at room temperature
2 tablespoons + 2 teaspoons canola oil
1 tablespoon honey
2 handfuls kalamata olives, sliced
2 sprigs fresh rosemary, taken off the stem and finely chopped
olive oil
coarse sea salt

Mixing the flours. Mix together the brown rice flour, sorghum flour, tapioca flour, yeast, salt, and xanthan gum in the bowl of your stand mixer (or a large bowl, if you are doing this by hand).

Making the dough. Add the water, eggs, oil, and honey to the dry ingredients. Mix with the paddle attachment (or with a large spoon if you are mixing by hand) for a few moments until the dough has fully come together. It will be soft. It will sort of slump off the paddle. Don’t worry. That’s the right texture. Add the olives and rosemary and mix one more time.

Letting the dough rise. Put the dough in a large, clean bowl and cover it with a clean towel. Put the dough in a warm place in your kitchen, then leave it alone to rise about 2 hours.

You can now use the dough. Or, you can refrigerate it in a large container with a lid. The dough stays good for a week. Refrigeration overnight does seem to improve the flavor, as well.

Baking the bread. Shape 1 pound of the dough into a squat oval shape or small ball. Sometimes, wetting your hands helps if the dough feels too sticky. Let the dough rest for 40 minutes. (If you are pulling the dough out of the refrigerator, let it rest for 1 1/2 hours before baking it.)

Half an hour before you will put the bread into the oven to bake, turn on the oven to 450°.

(Now we slide a Dutch oven in there to heat up. Jeff and Zoë recommend a pizza stone in the oven and a pizza peel sprinkled with cornmeal for resting the bread. Please make sure both are never before used, if you are gluten-free.)

Before baking, make 1/4-inch-deep cuts with a serrated knife to the top of the dough. Pour on a bit of olive oil and sprinkle with coarse sea salt.

Put the dough into the Dutch oven, cover, and return it to the hot oven. (Or, slide the loaf from the pizza peel onto the hot baking stone.) Close the oven door and bake the bread until the top has lightly browned and the bread feels firm, about 35 minutes. (Also, the internal temperature of the bread should be at least 180°.)

You can put a large sauté pan filled with ice cubes on the rack below the one that holds the baking bread. This will create steam in the oven and help to form that golden crust.

Take the bread out of the oven and let it cool at least 15 minutes before slicing. (I know. But really, you have to do this.)

http://glutenfreegirl.blogspot.com/2010/02/gluten-free-crusty-boule.html
http://glutenfreegirl.blogspot.com/2008/11/gluten-free-sandwich-bread.html

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