This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc. Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease SymptomsWhat testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease ScreeningInterpretation of Celiac Disease Blood Test ResultsCan I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful?The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-FreeIs celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic TestingIs there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and DisordersIs there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients)Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients)Gluten-Free Alcoholic BeveragesDistilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free?Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free DietFree recipes: Gluten-Free RecipesWhere can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.For Additional Information: Subscribe to: Journal of Gluten Sensitivity
Thanks so much you guys! I'm back, and all went well. I ordered from Outback one night, and from a restaurant called "Sea Galley" another night. Both meals were great. And I bought gluten-free bread, deli meats, cheese, fruit, veggies, yogurt, etc at Nature's Pantry, which kept me supplied for breakfast and bagged lunches.
The area was BEAUTIFUL, and I wish I could have seen more - but it was a work trip.
I bought a new range last summer, when the electronic control module on my not-really-so-old one died, and I decided it wasn't worth the cost to fix (sort of about the old one dieing, but about getting a new one). I was in a serious rush, since the old one was DEAD (only the burners still worked), and therefore no food was being BAKED at my house (thank goodness it was bbq season).
I went to my nearby Sears Home - I knew I needed self-clean and also ceramic top, but I didn't know what a convection could do. The sales lady convinced me that if I loved to bake, the extra $200 was worth it to move to the convection model. She was SO right!
I don't use the convection mode for bread, or muffins (i think the moving air cooks the top too fast before it can rise properly). But it makes great cookies on convection (all 3 racks in at once, none burned, none soggy - christmas baking was a snap), and the meats are incredible (hope you aren't vegan ). Oven roast potatoes are fantastic as well - toss wedges with oil and spices, and bake on a cookie sheet. Yum.
I can actually throw a jelly-roll cake on the bottom rack while I am cooking a roast or chicken in the middle, and it cooks beautifully without burning.
My recommendation would be to get a convection oven!
What recipe are you using? I have a Zo, and get great results with a white rice-tapioca scratch recipe (I posted it in the recent donut thread http://www.glutenfreeforum.com/index.php?s...st&p=298666).
One thing I really find with that recipe is to add the tapioca starch to the wet first, and let it mix in, then add the brown rice flour and yeast together, then the eggs, and finally to add the white rice flour with the guar gum well blended in it.
It seems strange, but if I add the flours all at once, all mixed together (feeling lazy, or in a hurry ), it DOES NOT rise as well. So with the bread machine, first I measure out all my ingredients, then I put the sugar, salt, vinegar, and soy lecithin in the pan, add the warmed liquids, add the tapioca starch, and then push the start button. I add the other ingredients one at a time while it is mixing, and generally have everything added before it kicks into high speed.
Here's the recipe I use for Banana Muffins. It's a converted, modified "regular" recipe (that's why the flour measurements are "odd"). I double it up if I have more ripe bananas, and it has always worked well for me. I also use a kitchen scale that weighs in grams to measure my flours. I really find I get more consistent results that way.
Banana Cranberry muffins
3/4 c sugar
1/2 c melted butter
1 c mashed bananas
1/2 tsp almond flavoring
1/2 c +2 tbsp tapioca starch (80g)
1/2 c +2 tbsp white rice flour (73g)
1/2 c +2 tbsp soy flour (73g)
3 tsp gluten-free baking powder
1/2 tsp baking soda
1/2 c medium shred coconut
1/2 c chopped nuts
1/2 c frozen cranberries
Beat eggs, sugar and melted butter until light and creamy. add pureed banana and almond flavor.
mix flours together well and sift. add bp and b soda to flours. add flours, coconut, nuts and berries to creamed mixture, and stir to combine. spoon into lined muffiin tins, bake 400F for 15-20 minutes (test and bake longer if necessary - sometimes it takes 30 minutes or more)
Hope this recipe works for you. The cranberries and coconut are really great in it.
Here's my method to make gluten-free donuts (from yeast dough recipe) - I use 4" tin mini-pie plates, form the dough portions into flat balls (like for a burger bun), and then put a wine cork in the middle while it rises (yep, had to drink 12 bottles of wine to make the first dozen ).
After the donuts rise and are ready to deep fry, I carefully take the cork out (twisting motion works best), and then invert the pan on to my hand, and then place the donut into the hot oil. It's kind of finicky work - but the donuts are SO worth it!!
I'll be making my first trip to Alaska in mid-May. I'll be flying in to Anchorage, and staying there in a hotel for about a week. I'd really appreciate any tips on where to shop for food, or even where to eat out.
I use soy as part of my gluten-free flour blend - 1 part soy flour, 1 part rice flour, 1 part tapioca starch.
Some people really dislike the smell/taste of soy flour. I don't notice it. As well, soy flour can go rancid, so if you have a large bag of it, perhaps it should be in the fridge. Not sure if it freezes well.
So, does the doctor want you to stay off of all anti-inflammatory drugs in preparation for your scope? If so, Aleve is also an anti-inflammatory. That really sucks, because anything that would help with the swelling in your ankle would be anti-inflammatory.
Tylenol is not anti-inflammatory, only a pain killer. Be careful with your dose - it can be rough on your liver if you take too much or your liver is stressed.
I also have a Zo. I've had it for over 2 years, and use it several times per week (I bake for my Mom, also). It is a fantastic, reliable machine. I use various gluten-free flours, but not packaged mixes (I do think it is less expensive to use the individual flours). I have used the FANTASTIC bread recipe from Lorka http://www.glutenfreeforum.com/index.php?showtopic=28633, and it turns out beautifully.
It is certainly possible to make bread with a mixer, and bake it in the oven. But I like the convenience of the bread maker - I don't have to pay attention to when it's finished rising, when to preheat the oven, etc. I just put in the ingredients, and come back an hour and a half later when it beeps. (I'm not lazy, just busy... )
first the science (info from http://www.wisegeek.com)
xanthan gum derives its name from the strain of bacteria used during the fermentation process, Xanthomonas campestris. The bacteria form a slimy substance which acts as a natural stabilizer or thickener. The United States Department of Agriculture ran a number of experiments involving bacteria and various sugars to develop a new thickening agent similar to corn starch or guar gum. When Xanthomonas campestris was combined with corn sugar, the result was a colorless slime called xanthan gum.
Guar gum can best be described as a natural food thickener, similar to locust bean gum, cornstarch or tapioca flour. The guar plant, also known as a cluster plant, grows primarily in Pakistan and the northern regions of India. The plants are harvested after the monsoon season and the seeds are allowed to dry in the sun. The seeds are then manually or mechanically separated and processed into a flour or sold as split seeds.
I react to Xanthan gum, and I believe it is due to the corn products in it. I have read that Xanthan gum can come in different strengths, and can be significantly stronger than guar. So depending on the type you have, xanthan might not be substituted 1 - 1 for guar.
So, I don't know if that explains why your brownies weren't fudgey, but there is some info on guar and xanthan.