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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 DanaPete

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  1. How about Garbanzo or Tapioca Flours. I'm sure there is more. I'm just learning too. So I really don't have any examples to share except for bread. And I didn't have a reaction to these flours. Good luck
  2. Thank you for your input. I will try all of your suggestions.
  3. Thank you Sylvia, I was wondering where do you get an instant read thermometer? The walrus bread is good. I like the texture and flavor. But I think I would add a little more stevia next time. I was also diagnosed recently and by blood panel. I have been suffering after meals for years and conventional doctors never could figure out what was wrong with me. I started going to a naturepath doctor and she didn't take long to figure it out. I am also pre-diabetic and lactose intolerant. It has been interesting. I am learning more every day. Much Gratitude for your post!
  4. I posted to another topic "Bread Machine Experiences". Just learning how to use this website. Sorry. My problem is, I just bought a Breadman. I used Bobs Red Mill Recipe for Walrus Bread on the Brown Rice Flour Package. In the recipe it said to mix all the dry ingrediants in a bowl. Then to mix your wet ingredients together separately and then add that mixture to your dry. I wasn't sure if I should stir it, but I did a little anyway. So I did that right, I'm pretty sure. On my bread machine, I set it to White Bread as instructed on the recipe, not gluten free. Then I set it on the right loaf size and on Light crust. I wasn't sure about the light crust. The recipe said to set the machine on Lite. But there was no such selection. The Bread kneaded and rose, then baked and when it was done I took it out immediately as said to do in my Breadman book. I flipped it over and after about 10 minutes I sliced off an end. It looked great and I was please with my self as I never have good luck with the first time I bake anything. So I turned it over to check it out and noticed oooze under the top crust witch looked weird. sure enough, the middle was gooey. so I cut and scraped and now I have a bread bowl. I can tell this is going to be an adventure. Should I have left the crust setting on medium, or checked it first with a knife and set it on bake for 10 more minutes or so, or should I have used the gluten free setting? I would appreciate any input. Frustrated in Vancouver
  5. Bread Machine Experiences?

    Can someone help please. I just got a Breadman Machine to make my own bread. I tried my first loaf this morning. Bob's Red Mill "Walrus Bread". The recipe on the back of the Rice Flour bag said to ADD the wet ingredients after (mixing all the dry ingredients together (including the yeast))/ After adding in the wet I stirred it up a little then spooned it into my new bread machine. I had it set on "White Bread" as instructed by the Walrus Bread recipe and for 1.5 loaf size and light crust. I didn't use the gluten free setting because it wasn't in the recipe. I turned it on and it shook and hummed. The rise setting came on after a while. I just kept checking on it. And when it signaled it was done. I removed it and flipped it onto a rack. I waited approx. 10 minutes and cut it. The end was delightful and I loved it. After further inspection I noticed that under the top crust it was gooey and not baked. There was a pocket that didn't cook. So now My bread looks like a bowl after scooping out the uncooked goop. The recipe said to set it to "White Bread" and "lite". But there was no "lite" setting on my machine. So I set the crust setting to "light". I noticed at the time that when I changed it from medium crust to light that the preparation time got shorter by about 10 minutes. If I would have left the crust setting on medium would that of solved my problem? Or should I always check and if the bread does this again, set my machine on bake only and turn it on for additional time. I need help Thanks any one that can help me:)