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Zori

Members
  • Content count

    4
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About Zori

  • Rank
    New Community Member
  • Birthday 08/10/1980

Contact Methods

  • MSN
    veritybg@live.it
  • Website URL
    http://dreaminginthekitchen.blogspot.com
  • Skype
    veritybg

Profile Information

  • Gender
    Female
  • Interests
    cooking, photography, Pilates, Yoga, internet
  • Location
    Italy
  1. Hi, this is one of my favorite bread recipes for bread machine: Gluten-free French bread ingredients: 350 ml water 5 gr salt 20 gr butter (I always substitute it with veg. oil) 20 gr honey 350 gr "Schar" bread flour mixture 1 package active dry yeast (the yeast that is already in the box with the flour) Pour the water into your bread machine. Add the butter (oil). Drop honey in the left corner of the bread machine. Add salt in the right corner. Add flour. Make a small well in the center of the flour and add in the yeast. Salt and honey (sugar) should never touch the yeast because they can burn it. Once you did that, turn on your bread machine to the "gluten-free" program and wait for your bread. This bread is soft and lightly sweet in taste. If you want you can cut the honey in half and add some more salt. Tuscan Olive Bread ingredients: 350 ml water 10 gr sugar 20 ml extra virgin olive oil 300 gr "Schar" bread flour mixture 50 gr soy or chickpea flour (this makes the bread soft) 1 package active dry yeast (the one that is already in the box with the flour) 50 gr sun dried tomatoes, chopped 50 gr black olives, chopped Pour in your bread maker the first 6 ingredients as they are writen in the recipe. Turn on your bread machine to "gluten-free" program. Allow it to finish kneading. Turn off for a second, open and add the tomatoes and the olives (My bread machine had an allarm for this so I don't have to turn it off), then turn it on again to "gluten-free" program. And wait for you bread:) These two recipes are from the Schar's recipe collection magazine wich I recive every month.
  2. Hi, I saw this thread now and I'd like to give you my advice for this recipe. I always use "Schar"'s flour mixtures, especially the all-purpose flour. I just love it! Wich ever recipe I want to convert in gluten-free I never fail with that flour. When I make the Classic white bread (not only in the bread machine, but always) I ommit 3-4 tbsps from the flour mixture and I substitute it with soy flour or chickpea flour. These two flours, if added to the normal flour mixture, give softness to the final product, and keep it fresh longer. I hope this tip will help you:)
  3. Hi, Jessica, I have exactly the same troble like you do. It's a horrible filling and I do understand very well your pain. I live this way from three years now and no doctor have been able to tell me what's wrong with me (apart of the celiac desseas). The first advice I can give you is to never exaggerate with the lassative drugs because they only destroy the intestine (that's what happened to me:(..) Ask your doctor for the colonscopy, that's the only thing that helps to see where is the problem. Try with some natural remedies like herbal teas. My mother use this recipe from years now: 1 tbsp raw honey + 1 cup warm water: Dissolve the honey into the water and drink every morning before having breakfast (an empty stomach) I drink a cup of hot rice milk when I wake up as a first thing in the morning and that's the only thing that helps me. Also, after lunch and dinner I always drink a cup of fennel and star anice flavored tea (fennel helps to remove the intestinal gas, which is blowing your stomach and anice helps to digest better). I also drink a bag of benefiber everyday, half hour before having breakfast. Don't trust to the legend that dry figs helps, that's simply not true, it only makes you feel worst. Try to eat steamed green vegetables, such as escarole, broccoli, asparagus which are high in fiber. Some people say the baked apples helps too. I hope I gave you some help, Jessica. I wish you to start to feel better as soon as possible.
  4. Hi, is this you're looking for? gluten-free lussekatter if this is the recipe you want I'll translate it to you