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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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  1. I have no experience with no-gluten English muffins, but if you want to make bagels, I swear by this recipe. I make it using xanthan gum rather than the other suggested possible binders, and the results are not just that usual "this is pretty good for not using wheat flour" experience you are probably used to. They come out darn near indistinguishable from regular bagels. It's an excellent recipe. My only warning about it is that it really doesn't make that many bagels; I suggest doubling the recipe in order to have enough breads of any real size to them.
  2. Protein Supplement

    Tofu on its own is nearly flavorless. It mostly just picks up flavors from the other things it is cooked with. You can throw in chunks of tofu into most any dish or sauce, and you have extra protein. Granted, that's not the most elegant approach to using the stuff, but it does get the job done. Again, there are lots of sites that have recipes and suggestions on how to use tofu in recipes...break out that ol' Google or Yahoo window and you'll be overwhelmed with info, actually! Here is one link I found a moment ago that looks like a nice starting point: LINK If you're interested in tofu's history, how it's made, and also want to get a few nice recipes, including a tofu drink, a tofu cream pie, "filets" of tofu, and a salad dressing, you can read the transcript of an episode of Good Eats that focuses on tofu. I can't directly link to it, but if you go HERE and search for the episode called "Tofuworld," you can find it easily. The recipes he gives that involve flour are not gluten free, but I am sure they can be de-glutened pretty easily! Enjoy.
  3. Droooool....and I don't even have to avoid gluten, myself!
  4. So your cemetary cake dies, huh? (Insert pained groan here.) There was a recent thread similar to your question here a few days ago. Here is its link. There are some helpful suggestions in that thread you may find interesting.
  5. Protein Supplement

    I just put in "vegetarian protein" into Google a moment ago, and came up with quite a few sites that have sections devoted to listing foods that are not meat based but still contain significant amounts of protein. Beans are of course the main thing that they mention on most of these sites, but there are a lot of other things listed as well. Try Googling around a little and I think you'll get some ideas. I'm sure others will post here as well with some specifics.
  6. My mental approach to baking is pretty much based on the philosophy and science of Alton Brown's show and books. And I do think it really is true, and why some people happen to be great cooks, but don't necessarily become good at baking, or even vice versa. Yes, both situations involve food, but cooking is harder to mess up and more open to interpretation. Baking involves a lot more actual chemistry where proportions and ingredients and moisture and all the rest pretty much need to be just so for things to come out right.
  7. Does Anyone Know?

    I have not yet tried this recipe, and it takes a lot of work, clearly, but it sounds promising. I've made other gluten free donut recipes, but have been less than impressed with the results, even as "cake" type donuts go. This recipe promises to be close to the normal glazed donut we are accustomed to: LINK
  8. I swear by the recipe Land O' Lakes published for gluten free chocolate chip cookies. They're every bit as good as "normal" ones, or, as someone wrote above, maybe even better. That recipe is easily found with a little Googling, so take a look! Brownies use very little flour compared to the ratio of their other ingredients, so they don't get affected as much by alternate flours as breads or cakes. There are several quite good gluten free brownie mixes out there on the market that are pretty much indistinguishable from wheat flour mixes. As far as looking for a general rule replacement flour substitute, there is no 100% steadfast rule you can go by. Certain recipes work better with certain flours or binders, so you can't always just assume you can throw in equal amounts of x flour and some xanthan gum to replace the wheat flour. The most common replacement for wheat flour tends to be white rice flour and some xanthan, but not in every case. It's best to search this site or Google recipes for whatever individual dish you are looking to make, or find a good gluten free cookbook that you trust and follow the recipe. I have winged it with some recipes and had fantastic results, but also have had some failures that became utterly inedible. Even the "all purpose" blends you can buy can be iffy in some cases, so don't expect things to come out completely the same or as expected...there is usually some small element of risk with baking this way. Think of it this is an art where a little more or less of this or that is up to personal taste and craftsmanship. With baking, however, you're pretty literally trying to make an edible chemistry experiment where heat, moisture levels, acidity, structure, and so much more have to be just so for the results to come out the way you want them to. Even with the magical structural protein of gluten, there is a fair chance things won't come out right; remove that constant and throw in other variables like flours from different plants, the hope that xanthan gum or guar gum might or might not mimic gluten the way you want it to, etc., and you have a volitile situation that might work or might not. Good luck with the search...and when you find recipes you like, save them and guard them at all costs!
  9. I Did It

    Roux isn't too hard to make, so long as you keep the heat under control and don't overload the pan with too much of either ingredient. If it's too oily/greasy, add in a little extra flour at a time. If it's too dry, add in more of your fat in small increments. As it's cooking, roux should be both loose and flowing, but also have some body to it. If it looks like it has about the consistency of a milkshake, you're in the right area as far as ingredient balance. The heat should be moderately high, but never to the point at which the roux boils very hard or (of course) burns. Only make small changes to the ingredient balance and the heat at a time, and it should come out ok.
  10. What Did I Do Wrong?

    Rice can take a looooong time in a crock pot, as the temperature tends to be much lower than when you are using a pot with a flame going underneath it. Even if the stuff in a crock pot is bubbling, the bottom of the pot is quite cooler than the bottom of a saucepan that has that lovely blue flame blasting away at it. Also, maybe I'm just bitter and cynical, but I've never in my life been particularly satisfied with anything I've ever eaten that has come out of a slow cooker. It seems like it's always "off" just a little bit in some aspect...some ingredient is always just a little overdone or underdone, or it burns on the bottom even though the setting was on medium or low, or it's mushy, or.... I know for many using a slow cooker is nearly a necessity, but I've just never seen any dish come out of one that seems as good as one prepared on a stove top or other ways. If anyone wants to prove me wrong and bring me dinners that will change my mind, though...!
  11. Diary Free/greek Yogurt

    As noted above, you don't really need a yogurt maker machine to make yogurt. If anything, I subscribe to the Alton Brown school of thought on those machines...they're "uni-taskers," that only do one thing, and take up space and create clutter while you're not using them. I've made yogurt a few times by simply pouring a carton of milk into a glass bowl and putting some plain yogurt into the milk. I warm the oven slightly, then turn it off, and put the bowl in and let it sit for a few hours. It thickens and a short while later you have yogurt. Mix in some sugar and vanilla, and you're ready to rock. I've never heard of non-dairy yogurt, however, so I can't comment on how that may or may not work with coconut milk, etc.
  12. Another chain that offers gluten free pizza is Pizza Fusion. I've had it once; it was a little pricey but quite good. Fresh out of the oven, it is indistinguishable from regular wheat dough based crust. It gets a little less stable as it cools, but still is quite good overall. I recommend it. They have a fair number of locations in several states.
  13. Pizza Crust Problem

    I've made pizza at home from scratch several times, and worked for quite a while for a pizzeria, back in the day. I second the suggestion that using a pizza stone may help. A big problem with making pizza at home is that home ovens just don't get up to the same temperature as commercial pizza ovens, which are at around 650 to 700 degrees. That kind of heat simply blasts through the pizza, cooking it fast (about seven or eight minutes, tops), and blows a lot of moisture out of the crust. A home oven with its indirect heat that peaks at 500 or 550 simply can't do that. The pizza stone helps the crust cook by keeping the bottom of the crust dry even as it helps pull that moisture out of the dough as it cooks. On a cookie sheet your pizza dough keeps moisture trapped underneath itself, since it has nowhere to go. A stone lets the moisture have someplace to go. You still aren't going to have pizzeria quality crust, but the porous stone does help. I'd stay away from those metal pizza pans that have lots of little holes on the bottom. They help a little bit, but not that much, and for about the same price you can get the stone. The pizza place I worked for didn't use pans at all...the pizzas were cooked on wire screens that let the absolute maximum amount of dry heat to hit the pizza from all sides, and to let the most amount of moisture out of the crust. That's how you get that initial pizza crust crunch, followed by the bready part inside that is still moist, but cooked through. Turn your oven up to its maximum temperature and let it preheat with the stone already on the rack. Allow the stone to heat with the oven until it's just rippingly hot. Prepare your pizza dough on a cutting board or pizza peel, using cornmeal underneath it to allow it to slide off. Dust the hot stone with more cornmeal and carefully slide the pizza off the board onto the stone. Watch it carefully and take it out when the toppings look done enough. (Don't just go by time...go with what your eyes tell you!) That might help you...I hope so! Good luck!
  14. Hehehe...point taken! The "you" I was referring to was the original poster, but I get your take on it, too! I'm one of those freaks who enjoys kitchen/cooking/food work, though, so if I can do it myself I tend to do so! There is definitely something to be said for the ease of just buying something off the shelf, too! I'm guessing store bought clarified butter is more wholly pure than that you make yourself, too, I was if the original poster must at all costs avoid the substances that clarifying butter removes, the store bought version may be a wiser choice. At home there may still be some traces of the milk solids that are problem for some. Weigh (or whey! ha!) purity against costliness, I suppose!
  15. It's not difficult at all to make your own clarified butter, if it is an option for you, and if it's too expensive to buy it that way. Here's the simplest method: LINK