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    • Frequently Asked Questions About Celiac Disease   09/30/2015

      This 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 email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can 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-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is 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 Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Store. For Additional Information: Subscribe to: Journal of Gluten Sensitivity


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About freeatlast

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  • Location Carmel, Indiana
  1. Thank you, everyone. I think I will just replace the tapioca flour and see how that goes. If the pumpkin squares taste good, then I'll put the rest in the freezor. Good call about storing them all in the freezon. I know someone else who does the same and she says it makes all the difference. Do you also put your gums in the freezor?
  2. With the many new gluten free choices out there, I didn't bake anything for about a year. I stored most of my flours in the refrigerator. The opened ones in an airtight container, the unopened ones in the crisper drawer. Last month, I made cheese biscuits and chocolate cake, both using tapioca flour. The Bob's Red Mill flour had not been opened, but was about a year old. After the meal, I seemed to have a metallic taste in my mouth. Should I not have stored it in the crisper of the refrigerator? Or, was the tapioca contaminated for another reason? I'm completely at a loss and am wondering if I should throw out all of my gluten-free flours and start over. Any advice would greatly help, as I have a pumpkin cake recipe I make every year that I love and would like to make it next week.
  3. I, too, was thrilled to see it no longer has soy flour. I had a very adverse reaction last summer that lasted for a couple of days. we have been eating a cake I made with lemon icing yesterday. So good!
  4. Gluten Free Flat Bread?

    This is the one I use. I use 1/4 cup each of four of my favorite gluten-free flours instead of quinoa, which I don't like. I sprinkle with chives and other chopped up herbs from my garden. In the winter time I use dried herbs.     Gluten-Free Flatbread by Emilia on May 11, 2008   I decided to make some flatbread for this months Go Ahead Honey its Gluten Free event hosted by Naomi at Straight Into Bed Cakefree and Dried. The theme is breakfast food this month and since I eat this bread almost every morning I decided to make a post about it. Psyllium husk is also great for people who are starting out a gluten-free diet since it promotes the healing of the stomach. I eat it mixed with water and also some glutamine if I accidentally happen to eat some gluten and it helps with the pain at least for me. Gluten free flatbread - 1 cup (2,4 dl) quinoa flour -1/2 -1 tsp salt -1 tbls psyllium husk -3/4 cup (2 dl) water Preheat oven to 200 Celsius (400 F). Mix the salt, psyllium husk and flour together, add the water gradually so that it resembles a thick porridge, wait for a couple of minutes and then spread the batter on to a baking tray lined with baking paper. Add the water gradually if you want to be on the sure side. It should look somewhat like porridge. Let it sit for a couple of minutes and then spread it on to a baking tray lined with baking paper. I like to make mine small and round like small pancakes. Sprinkle some seeds, herbs, salt or olive oil on top if you want to. I sprinkled some poppy seeds this morning. Bake for approximately 20 minutes, the time depends on the flour you used and also on how thick you have spread it. The thinner it gets, the faster it bakes. When I’m in a hurry I usually spread the batter very thinly and it bakes in 10 minutes.
  5. I thought this pie looked great for those of us who can tolerate some dairy. My thought is to use 1/4 c. almond meal and 2 T. sweet rice flour and 2 T. tapioca flour and no gums. My hunch is this will rise fine by itself because of the four eggs.   Disagreements or other comments welcomed!   Impossible Pie All the ingredients are mixed together and poured into a pie tin, but when it cooks it forms its own crust with filling This has a coconut vanilla taste like a coconut cream pie Ingredients 2 cups milk 1 cup shredded coconut 4 eggs 1 teaspoon vanilla extract 1/2 cup all purpose flour 8 Tablespoon butter 3/4 cup sugar 1/4 teaspoon ground nutmeg Directions Place milk, coconut, eggs, vanilla, flour, butter and sugar in blender. Mix well. Pour into a greased and floured pie plate. Sprinkle nutmeg on top. Bake at 350 degrees for 45 minutes. PLEASE SHARE To SAVE this recipe, be sure to click SHARE so it will store on your personal page. For more healthy recipes, tips, motivation and fun, join us All Healthy Living and Weight Loss
  6. Coconut Flour Biscuit Recipese?

    So happy that went well for you and your friend! I won't ask you to translate "laban" and "bitter-sweet hot pudding" (hot chocolate?), but please share the scones recipe if you have time. Would love to make some of those myself
  7. Cooked chicken livers with onions over brown rice. Pour hot barbecue sauce over all. Add spinach salad as a side.
  8. What's For Breakfast Today?

    Rice Chex with almonds. I always use unsweetened apple juice instead of milk Coffee. No protein this morning. Will make up for it at lunch.
  9. I'm not at a high altitude, but love her brownies. Hope you can get them to work.
  10. The real answer here, for me, is I'm going back to putting Tapioca, potato starch, and xanthan gum back in the refrigerator where they never went bad, for me at least.
  11. Since I don't know where to get Tupperware, OXO it is! I was just folding the tops over three or four times tightly (I thought) and securing them with a clip.
  12. Can we still post on this? Apparently so. I made lovely chocolate cupcakes for Valentine's Day, but hadn't baked much since last summer. Something went bad, but I'm not sure what. At first I thought it was the potato starch, then wondered if it was the tapioca. Could it have been the xanthan gum. Oh, dear. Have been keeping them all in the pantry after reading this thread--previously in the refrigerator. Should I just throw them all away? I also keep my white rice flour in the pantry, but used a new bag, so it probably wasn't that. Missed a day of work over this, so I may just throw out all of the above. Also, gave some to my next door neighbor who had just had surgery and she was up all night with the big D (she's not a gluten-freerer, but loves my cooking or LOVED, before this).
  13. Scone Recipe Help

    I would look for another recipe. That is entirely too much potato starch and tapioca, in my opinion. Someone has posted the ratio for flour to starch on this forum. Maybe do a forum search to pull it up. I think glutenfree girl has something on her blog, as well. Good luck.
  14. i'm wondering how much body sweet rice flour adds to baked goods.
  15. Thanks everybody. Now that I probably will never use tapioca flour or potato starch again, I've finally found them for less than half what I usually pay. :) :)