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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 kannne

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  1. Thanks, I will try it. Rice flour is a bit high in oxalate but its better then nothing.. The flour that is best tolerated is this: Flour, Water Chestnut Flour, Rice Starch Flour, Green Bean Starch Flour, Potato Starch Grains, Millet, boiled 30 min (gluten-free) Flour, Flaxseed meal, whole, ground, Bob's Red Mill Flour, Coconut Grains, Millet organic (soaked overnight,drained, rinsed, boiled for 20 min) (gluten-free) Flour, Cowpea Bean Flour (Black-Eyed Pea Flour) Flour, Pumpkin Seed Flour Flour, Green Pea Flour They a lower in oxalate But I think its hard to make a bread based on those flours..
  2. Does anyone have a recipe for bread that contains rice, potato and tapioca? I can't use corn, soy, oat or teff. Thanks
  3. Is this bread mix bread taste good? Is it easy to make?
  4. Which size is the eggs? Are the eggs room temperature (70F)?
  5. I need help with this recipe. The first time I made it turned out great but the next 4 times it hasn't worked at all.. The "problem" it that I don't remember what "gluten-free flour" blend I used the first time. I think I used something with sorghummel but I don't remember.. # 1 1/4 cups gluten-free flour # 1/4 cup garfava flour # 1/2 cup potato starch # 1/4 cup cornstarch # 1/4 cup flax seed meal # 2 1/2 teaspoons xanthan gum # 2 teaspoons active dry yeast # 1 teaspoon salt # 2 eggs # 2 egg whites # 1 cup water or 1 cup milk # 2 tablespoons vegetable oil # 2 tablespoons honey # 2 teaspoons vinegar Does anyone have a good flour blend recipe? Is the water supposed to be warm or cold?
  6. here is an update.. I don't have any words I have made about 70 bread after this started.. I have bought new flour with another experience date. It fails.. Its even worse then the "bad" picture above.. Yesterday I made cinnamon rolls. I have use that recipe so many times.. The dough was okey, it did rise very well. But when I put them into the oven they did not continue to rise (as they normally do..) they stayed the same hight before they fell together. They where 6 cm after rising, after baking they where 3 cm... The bread falls in the middle and sometimes they are raw even after 1 hour at 400F. The company that makes the flour mix says nothing is wrong with the flour that they haven't changed anything. But I did make one interesting experience when I made cinnamon rolls. After adding the normal amount water and flour the dough was very very very sticky.. Normally I just use a small amount of oil on the table when I roll out the dough. Yesterday I needed to use lots of flour. So it seems like the dough absorb less water then before. Today I made 6 new breads. They are better. They did not fall in the middle but they are not as high as I like them. And they are still a bit raw... I also used less fat in the bread since the recipe on the internet use very little fat. Just to see if it makes a difference. Any idea on whats wrong? Is it normal that flour just suddenly starts to absorb less water?
  7. I bake 6 bread at a time in 2 racks (second from the bottom and second from the top9
  8. I have bought new silicone bread pans but the bread is not finish after 1 hour (as it is in the other pans). Is it normal that silicone pans have longer baking time?
  9. I have my standard bread mix I use for bread with corn, rice, lupin ++ But now I have finally bought sorghum and garfava flour. There are so many different recipes on gluten-free bread that I so confused. Does anyone have a really good bread recipe to me? I have: Rice flour Corn flour Potato starch Teff flour Garfava flour Sorghum flour Buckwheat flour Tapioca starch Corn starch Soy flour Oat flour (but I don't want to use that...) I can also buy millet flour. I looked at and there was so many recipes that I can't choose which one to make!
  10. Does anyone have a good gluten-free recipe on pita bread and tortilla wrap??
  11. I will need to check when I come home. Now I am on holiday untill juli 11.
  12. I bought 120 lbs of flour. Some of the boxes has best before march 2011, some of then december 2010. I didn't think of it and just started to use the boxes that was on the top. And all of them was march 2011. Then I opened a box with december 2010 and it went wrong. So I bought the good and the bad flour at the same time.
  13. I can try adding less water next time and then add baking soda and see what happens. The old flour is the bad one, the new flour is the good one. The "bad" flour has "best before december 2010) and the good has march 2011.
  14. The dough from the bad flour rise. Not as much as the good flour but then fell together when I bake it. Isn't it a better idea to try it with the bad flour then the good flour?