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
Have you tried the Paleo recipes for bread? There are some very good ones available. I use grated zucchini and almond flour with egg and spices for a tortilla , it works really well. Not only is it gluten-free it low carbohydrates and not all the starch. If you want the recipe let me know
For your food processor just replace the plastic container, and blades. Especially if your motor is still good. You can get replacement parts on Amazon. Your cookie sheets cover with foil and use parchment paper. I use parchment paper on all my cake pans. Depending on your stand mixer you can replace the bowl, but may not need to, just put it though a sanitizing cycle in your dishwasher.
America's Test Kitchen. How it can be Gluten Free. The yellow cake is awesome, and the chocolate is heavenly. I have made both several times. The people in my house that are not gluten-free love it. The whole book is great. It explains how and why the recipes work. Best investment I have made for gluten-free.recipes
Yes you can use either. Dry active yeast is a larger granular and needs to be activated in water(110 degrees). Instant is a smaller granular and can be added into dry ingredients. Instant is also ideal for bread machines. Rapid is an even smaller granular and has added enzymes and other addition to make it rise fast.
The America's test kitchen recipe for bread is very good.
Yes it works really well. Gives the bread good texture almost like bread with gluten. I bought my bag at local health food store Sprouts. The bag was whole psyllium husks, so i ran them in my spice grinder and they were very fine. The recipe I used was out of Americas Test Kitchen Cookbook How can it be Gluten Free. If you want the recipe let me know I can give it to you.
12 1/2 ounces (2 3/4 cups) Gluten Free Flour Blend
1/2 teaspoon salt
1/4 teaspoon xanthan gum
16 tablespoons unsalted butter, cut into 16 pieces and softened
7 ounces (1 cup) superfine sugar, If you don't have piut 1 cup sugar in the food processor for 30 seconds.
1 large egg, plus 1 large yolk
2 teaspoons vanilla extract
Whisk flour blend salt, and xanthum gum together in bowl set aside. Using stand mixer fitted with a paddle, beat butter and sugar at medium speed until pale and fluffy, about 3 min. Add egg, yolk, and vanilla and beat until well combined. Reduce speed to low, add flour mixture, and mix until flour is incorporated and dough comes together, 2 to 4 mins. Divide dough into 4 pieces wrap each disk in plastic and refrigerate for 1 hour.(don't skip this step.)
Working with one piece of dough at a time. roll 1/8 inch thick between 2 large pieces of parchment paper. Loosen top layer of parchment, flip dough over and roll again. Place dough between parchment on cookie sheet and refrigerate for about 30 mins.
Heat oven to 325 degrees. line 2 baking sheets with parchment. peel parchment from one side and cut shapes with cookie cutters. Bake cookies 12 to 14 mins. Let cookies cool on sheets for 5 min before removing, otherwise might fall apart.
Since you are new to this I would highly recommend America's Test Kitchen "How it can be Gluten Free" . This is a great book with the research already done for you. Invest the 20 dollars and then take what they have done and incorporate into what you are doing. They have some really great results, and everything I have made from the book has been excellent.
Yes you could cook the day before and just reheat. Also on the pan drippings, use 1 tablespoon cornstarch in a small jar with a little water, shake and pour into pan drippings. Stir while heating to keep from clumping up.
I use cornbread for my stuffing mix. It works really well and my family doesn't know the difference. In my cookbook America's Test kitchen "How it can be Gluten Free", There is a recipes for dinner rolls, I have not tried it, but everything else I have made from the cookbook has turned out really well.
Chris you might try a couple of things, since the flours you are using don't have the gluten, try mixing the dough longer with a paddle in a large stand mixer. Also powdered psyllium husk helps to hold the moisture in the bread to keep it moist. I use the America's Test kitchen How it can be Gluten Free Cookbook.
Welcome, In my experience the first thing is too much liquid. Second the recipe could be the problem. I know when I first started baking gluten-free there is a lot to learn. gluten-free flours need to be mixed longer in order for the flour to combine chemically with water. This is what the gluten does in wheat flour, it adsorbs liquid faster. Also American Test Kitchen has a cookbook "The How it can be Gluten Free Cookbook" This is my go to cookbook, also helps you to understand Gluten Free better. This book is really good at explaining the how's and why's of what works and what doesn't work. And practice , you will only get better at this Gluten Free baking. Good Luck
My go to cookbook is the America's Test Kitchen "The How Can It Be Gluten Free Cookbook" They have done all the testing for you. They also explain really well how things work and why they work. I got mine at Costco for 16.00 about a year ago. Take a look at it on Amazon here : http://www.amazon.com/Gluten-Free-Cookbook-The-How/dp/8956608180/ref=sr_1_2?ie=UTF8&qid=1414521981&sr=8-2&keywords=the+how+can+it+be+gluten-free+cookbook
They really try and simplify things, also everything I have made has been exceptional.