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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 poptart87

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  1. Does anyone use sweet white rice flour in baked goods? What are the advantages of it, does it improve the texture?
  2. How much psyllium husk needs to be used per cup of flour? And does the liquid amount need to be adjusted? If someone has a recipe that uses psyllium husk would you please share it? Thanks!
  3. Would you please share your cinnamon roll recipe? That's one thing I really want to be able to make! Thanks.
  4. Is there any way to make yeast dough stretchy and elastic like wheat dough to roll out and shape things like cinnamon rolls and tea rings? Or is that not possible with gluten free dough? I've not had very good luck being able to make dough I can work with that still comes out soft and yummy after baking! It's frustrating to me, I'd like any advice anyone has.
  5. Can someone tell me the difference in how each common gluten free flour works for different baked goods? And is there a difference between stabilized brown rice flour and super fine rice flour? Which flour or blend of flours tastes most like wheat flour? I would like any info anyone has on gluten free flours!
  6. does stabilized flour make any difference in the finished product, especially in bread?