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
I have never heard of that brand, but I recently started using a makeup that is made up of micronized minerals, and is supposedly totally gluten-free, but best of all, it's fantastic. I can't buy it locally where I am, so I ordered it online and I love it! For those of us with adult skin problems, it is the smoothest, lightest and best covering makeup out there.
This isn't really an advertisement for them, I just really like the stuff.
Steaming, as long as you're extremely strict about never letting your food touch the liquid, might be okay, but it's risky. But no other cooking method should be used, unless you can find a gluten-free beer. The protiens that cannot be tolerated by celiac cannot be cooked out of foods, so cooking in or marinating in beer will still make you sick.
Remember too that stomach issues don't come only from gluten contamination but also from cross contamination of other sorts as well. Salad bars are notorious for being the cause of Norwalk and other food poisioning diseases. Just because there are so many people using them. I mean really, how many people do you think wash their hands before going up the to the bar to get their food? And what about airborne contaminates form sneezes and coughs?
I really didn't want to gross anyone out here, but the facts are what they are, and I speak from experience in the food service industry. I think it's safer all around to either have the chef make your salad from fresh stock or if you can, get to the restaurant early, right when they open, so you can make your salad before the hordes start slopping the spoons and tongs everywhere.
Here is a recipe that I pulled from the Low Carb Luxury website. I have never tried to make these, but I have a friend who has and she said they were fantastic. She did mention that she added some minced roasted red bell pepper. It's not exactly low fat, but hey... are crab cakes ever low fat? Enjoy!
1 lb. cooked/cleaned crab meat
3 oz. pork rind crumbs
1/2 cup minced scallions
1/4 cup cream
2 Tablespoons + 2 teaspoons mayonnaise
1 Tablespoon + 1 teaspoon butter
2 Tablespoons fresh minced parsley
1/2 teaspoon salt
1/4 teaspoon white pepper
3 teaspoons Atkins Bake Mix (or Soya Powder)
2 1/2 cups mixed green lettuce leaves
In large bowl, combine crab meat, pork rind crumbs, scallions, cream, mayonnaise, parsley, salt and pepper. With moistened hands, form into 8 small round cakes; refrigerate 1 hour. On sheet of wax paper, spread Atkins mix (or Soya Powder); lightly dust each cake on both sides. In large skillet, melt butter, cook crab cakes 4-5 minutes on each sides, until golden-brown and crispy. Line serving platter with greens; arrange crab cakes on top.
Yup, I would say that a large amount of your cake issues are comming from both your elderly oven and the inherited baking pan.
If you use stoneware it would improve the flavor greatly, and an oven thermometer could also prove to be a big help too.
Regading the butter issue, most baked goods that I have tried, have worked well with just using the butter flavor crisco as a straight across substitute. I have never baked with soy margarine, but keep in mind that margarine in general has a higher water content. So usually when you sub margarine for butter in a recipe, you need to slightly increase the amount of margarine (to make sure you have enough fat to keep it tender) and decrease the amount of other fluids in the recipe (so it doesn't get too dense).
I am glad that you are getting better and better and hopefully soon you will have a masterpiece.
Oh and one last tip.... if you have an Asian market in your area, that's where you should buy your rice flour. The Asian rice flour is a finer grain and very very smooth, not grainy like the gluten-free mixes or the straight rice flour you find in the gluten-free section of the supermarket. Its also usually sold for a lot less money and has a really nice flavor.
Roux is essential to sauces, gravies and soups, and so easy to make. I posted a demi glace recipe on the old board using a rice flour roux and the last gluten-free class I taught, I showed them how to make the roux as well.
I usually just use a straight rice flour roux, which is roughly 60% flour and 40% oil or melted butter, or a good judge of consistancy is "wet sand at low tide."
1 - What kind of pan (aluminum, iron, glass, teflon coated etc) are you using?
2 - How old is your oven and is it convection?
The reason I ask these questions is because that yellow cake recipe has never tasted metalic at all for me, and I am very sensitive to taste (I'm a chef by education and trade). It taste very buttery, or vanilla like, actually and also has never fallen when I have made it. It is, to me and my family identical to a boxed yellow cake mix, light, fluffy, moist, and flavorful. But if your pan is aluminum, it will react with the baking powder and give it a metalic flavor. Cast iron will do the same thing.
As far as the falling goes, if you have a convection oven, it may contribute to the denseness or the falling because of too much aggressive air flow, but also it sounds like it might be that you are under baking a little, and that will cause falling everytime without fail. If your oven is on the aged side, it may be cooking at a lower temperature than you set it at and then you will inadvertantly miscalculate baking times.
My suggestion would be to try the yellow cake again, but switch the mayo out for 50% butter and 50% butter flavor shortening like crisco. Then bake as directed. Poke it with a tooth pick to check for doneness and let it sit on a cooling rack until completely cool before cutting or icing it.
Hopefully we can get your cakes turing out better soon!
I find that when people try to think outside the box for dinner and lunch solutions they sometimes try to hard to find something different. What I mean by that is that you can take a salad and make it taste like a new meal every time you make it by just varying the vinaigrette.
- Soups, stews and chowders are always good gluten free options and so versitile.
- Make a variety of sauces for your baked or grill chicken or fish.
- Toss diced meat (tuna, ham, chicken, turkey etc.) with mayo, onion, celery and
your favorite herbs and eat as a salad or wrap in a gluten-free tortilla with lettuce and
- Vary your cooking methods to create different dishes, like braising, frying,
sauteeing, baking or grilling.
Here is an awesome sauce recipe that I use over grilled or baked chicken and also have used it on seared tuna. Tha kalamatas make it a little on the salty side, so don't add salt until you taste it without:
1/4 C olive oil
1/4 C freshly squeezed lemon juice
2 cloves garlic, minced
1 shallot, minced
2 T basil, minced
1 plum or roma tomato, seeded and diced
3 T kalamata olives, minced
Combine all ingredients over medium heat and stir until hot, por over hot grilled or baked chicken or fish, serve with a large salad.
Here is a recipe for gluten-free yellow cake that Jessica posted a while back. It came of of the allrecipes.com website and is fantastic. I don't care for the mayo, so I substitute the same amount with a half butter half shortening mixture and it's delicious. Also it's easily modified to chocolate or spice cake or lemon or whatever you like.
Now that I think about it, Simone, your right about celiac being a lack of the correct gene to digest the gluten protiens so it must have been a response supressant that I read about. My nutrition and food science professor gave me the article about it after she found out my son had celiac, but it was almost 2 years ago that I heard of it, and nothing new since.
In any case, if it's trueand it really is being developed that would be great for
This is a good question and one that I would like to hear some responses on. I tend to wonder if it may be a bad idea because baby food is too easy to digest. What I mean to say is that when my son was really sick, the doctor actually prescribed a diet high in fatty foods because it is more difficult to digest, so it slows the bowels down and allows for more absorption. That being the case, if he ate too many "easy to digest" things, it would just slide right through the intestines without ever being absorbed.
Anyway... it's just a theory. But I really think balancing the type of food you eat will be better, not just fruits, veggies, protiens, but also how it is prepared. Foods that are steamed are easier to digest than roasted or broiled foods, etc.
Bunnie - Sorry you didn't get a quicker response, I missed your post last time I was on-line. Converting standard recipes to gluten-free can be tricky, but it can also be fun to experiment with. Usually for breads and pastries, a general rule of thumb is that you need to add 1 tsp of xanthan gum for every 1 to 3 cups of flour depending on how chewy you want it, breads use more, pastries that need to be flakey use less. Also, because gluten-free fours don't have any elasticity they can be a lot heavier than wheat flour, so you need to add extra leavening, like baking soda, baking powder etc. If you find that your foods come out very hard to chew, you might try adding a little extra fat of some kind, shortening would work for you since your lactose intolerant, but butter, or margarine works well otherwise. Fats and sugars are tenderizers, so that's why it helps keep baked goods softer.
Anyway, I hope this helps a little for your next experiment. You might also try making angel food cake to use for short cake recipes. Because it's mostly egg white souffle you usually don't need to change anything but the flour and you don't have to add anything like the xanthan gum.
Most Chinese recipes calling for noodles can easily, and un-noticably be substituted with rice flour or tapioca noodles, which can also be found in Asian markets.
The gluten-free pantry on-line store has some gluten-free Hoisin sauce and for chili paste you can use Sambal.... I am almost sure its' gluten-free, but it's really, really spicy. I use it for soups sometimes to give it a kick, and for a gallon of soup, I only use about 1 tsp of the sambal. As far as the black bean paste goes, my mother in law has made her own, but I think it's rather time consuming because it has to ferment for a while, but my husband says that you can buy the fermented black beans, then pound them down yourself and add the garlic to your liking. I would assume you could only buy these at fairly large Asian markets though.