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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 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 Store.For Additional Information: Subscribe to: Journal of Gluten Sensitivity


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    About RiceGuy

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    1. RiceGuy added a topic in Gab/Chat Room - To Discuss Anything BUT Celiac Disease / Gluten-Free Diet   

      Anyone Make Pottery Or Stoneware?
      I have a few questions for those who make pottery or stoneware from scratch. Anyone here do that?
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    2. RiceGuy added a post in a topic Trouble With Culturelle Probiotic   

      I tried culturelle once, and it didn't seem to do anything whatsoever. That's not to say you won't have any reaction to it though. My sensitivities seem to only become heightened and expanded over time. It does get frustrating sometimes.
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    3. RiceGuy added a post in a topic More Questions On Glutening Symptoms   

      Some of the symptoms sound familiar to me, but as you noted, we're all different. There may very well be other things you'll react to besides gluten, especially now that you're body has has some time to recover.
      Incidentally, some of the things you've stated have me wondering if you might have consumed any alcohol. For anyone who might be unsure, many types of alcohol do contain gluten. But also I've found that even a tiny amount of grain-free alcohol makes my system react badly. That includes vanilla extract and the like. I've read that alcohol in general isn't particularly well-tolerated by those with Celiac, especially while still healing.
      Having a meal at a gluten-eating friends house is just asking for trouble IMHO. Even if the food you eat isn't supposed to contain gluten, there are just too many opportunities for cross-contamination to be safe.
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    4. RiceGuy added a post in a topic Vegetarian Lasagna Recipes   

      If you need it to be dairy-free, one idea I tried which was really tasty was to use pureed coconut instead of cheese. Might sound strange but it really was delicious. Of course, I happen to like coconut quite a bit
      There's also spinach lasagna, which gives good flavor and can make up for the absence of meat.
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    5. RiceGuy added a post in a topic Crispy Breading Substitute?   

      I recently saw a cooking show where they used corn flakes for an extra crispy coating, and it wasn't even specifically for gluten-free anything. Another recipe, they used cornstarch.
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    6. RiceGuy added a post in a topic How To Make Gluten Free Flour More Elastic?   

      I've made more gluten-free pie crusts than I can count. Seriously. Been playing with flours and ideas quite a bit, and what has held true for pie crust is that no gums or binders will yield the best crusts. Also, a wheat crust is formulated with a considerable amount of fat, because that is what will defeat the gluten from forming long elastic structures. Otherwise you'd have bread dough. Since gluten-free flours do not hold together much on their own, they are on the opposite end of the scale in this regard. That is, rather than having to alter what would ordinarily make bread dough into pie crust dough, gluten-free dough is already a lot closer to being ideal for pie crust. Therefore, it doesn't require nearly as much fat.
      I'd say, forget trying to force gluten-free pie dough to behave like wheat dough. But rather, take advantage of the characteristics it tends toward on it's own. Many gluten-free flours produce very good pie crusts, but the methods of working with the dough can be notably different from that of wheat dough.
      What I've found for shaping the dough, is that it is quite easy to simply plop the dough in the middle of the pan, and press it out with your fingers. No rolling, plastic wrap or paper required. Only takes a few minutes once you've gotten the hang of it, and it won't stick to your fingers if the dough has been formulated well. The top crust is an altogether different matter however. I've found it easy to make a lattice crust or a crumble topping, but actually haven't tried to roll out a disc of dough to carefully position over a filled pie, as I don't have a roller (yet). Not sure how easily it would separate from the paper or plastic wrap either, which is why I haven't been in any hurry to buy a roller.
      I think if you can describe what type of crust you're making, we'd have more applicable ideas for you.
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    7. RiceGuy added a post in a topic When A Pancake Is A Paincake   

      Actually, pea flour is one of my favorites, and it does make good pancakes. I do use the yellow one too However, it also requires more cooking than what is achieved in a pancake. So I get sick on them just the same as other legume flours.
      Yeah, sure did try a thinner batter, thicker batter, thinner pancake, thicker pancake, and every other variation I can think of. That's what lead me to the conclusion that the flour just doesn't cook thoroughly.
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    8. RiceGuy added a post in a topic When A Pancake Is A Paincake   

      Thanks. However, since banana holds considerable moisture, it would prevent the flour from being completely cooked. That seems to be what makes me sick afterwards. It seems that most people aren't effected by partially uncooked pancakes though, and so that tells me something about my gut too. I do get decent results the way I make them now. It's just that they turn better with flours which simply don't get fully cooked. So I'm hoping that somehow I can find a way to get them to cook completely, using other flours in addition to buckwheat.
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    9. RiceGuy added a post in a topic Alternative For Mayonnaise?   

      Yes, I've seen this one (or something very much the same) on this forum before, and the sweet potato flour would of course also need to be cooked first. It's not a big deal to do, but it seems to be left out of the directions most of the time. A raw flour/starch simply doesn't thicken nearly as much as a cooked one. Incidentally, from all my experiments with making mayo, lemon juice makes for a stiffer result than vinegar, but of course there is a difference in taste. Some brands of mayo use one of these, while others use both.
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    10. RiceGuy added a post in a topic Alternative For Mayonnaise?   

      Since arrowroot needs to be cooked, I'd suggest combining the water which is already called for in the recipe with the arrowroot, and cook that until fully thickened. Some evaporation will occur during the cooking process, so measure afterward, and add more water as necessary, to bring it back up to about one cup. Allow to cool, then proceed with the recipe. Alternatively, if you can have corn, there's Instant ClearJel, which does not require cooking.
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    11. RiceGuy added a post in a topic Alternative For Mayonnaise?   

      If it turns out to be the egg in mayo that is bothering you, there are egg-free mayo products on the market. One such is called Veganaise. There is also the possibility that the type of oil is the problem. Many mayonnaise products have soy and/or canola, both of which are known to be troublesome to many.
      You can also make your own mayo, which is very easy to do. Then you'll know exactly what's in it, and you can experiment with the recipe if you need to. Homemade also costs less.
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    12. RiceGuy added a post in a topic When A Pancake Is A Paincake   

      Yeah, I use legumes in many ways, including similarly to what you describe. However, my experimenting has already shown that such a batter just won't solidify into a pancake. Also, I can't use eggs, which I know does further complicate the matter.
      Interesting idea - allowing the batter to sit with acidity. I guess the idea there is to deactivate certain enzymes. I cannot say it won't work, so I'll try it. Thank you.
      As for the chia seed gel, I have tried it, but it doesn't seem to really do much for the texture. But that's not the trouble. With or without any gelling agent, gums, or other such ingredients, the legume flours still don't seem to cook fully. I already get decent pancakes using only buckwheat for the flour. But even then, gelling agents and such tend to prevent the flour from cooking completely.
      Incidentally, I do use Stevia, and the one I use doesn't have any bitterness that I can tell. Although I've been using it for quite awhile, so perhaps I'm accustomed to it. It does taste different than sugar, but not in a bad way IMHO. I've also found that adding a bit of salt with it greatly improves the taste, without adding saltiness. But I find that I don't really need to sweeten the pancakes anyway.
      I'm sure that slightly undercooked flour doesn't pose a problem for persons with a more functional digestive system.
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    13. RiceGuy added a post in a topic When A Pancake Is A Paincake   

      I think that'd be the same as cooking the flour beforehand, which I tried. But making flour out of cooked beans doesn't sound like something particularly easy to do anyway. And again, the texture isn't right if the flour is precooked.
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    14. RiceGuy added a post in a topic When A Pancake Is A Paincake   

      Well, with those rather starchy ingredients, I can't be sure if the xanthan would complicate getting them cooked fully. Starches do tend to cook more quickly compared to most flours. However, perhaps you should try an oil with a higher heat tolerance than olive. I always got sick from pancakes when the oil wasn't heat-stable enough. Coconut oil may be better, or regular butter. There's also macadamia nut oil, expeller pressed rice bran oil, or sunflower/safflower oil. I prefer safflower oil (the high oleic type tolerates heat better).
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    15. RiceGuy added a post in a topic Work Lunch Ideas. Help   

      Well, how about chili, casseroles, hearty stews, pasta dishes, etc. These you can make on the weekend, and freeze in individual portions. Then you just move one to the fridge the night before, so it won't be frozen solid when you need to heat it up.
      If you're not into baking bread, and the stuff at your local health foods store doesn't satisfy, then perhaps consider a bread machine. Then you'd also have some sandwich options to choose from.
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