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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
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A recent Coast to Coast AM show discussed GMO foods, and the health risks thereof. The implications are staggering. Some of the problems GMOs are already causing involve the immune system, intestines, and other organs. It is the intestinal damage which really got me wondering, if it might be possible that some people are being diagnosed with Celiac Disease due to ingestion of GMO foods. Or, if GMOs may be hindering full recovery.
Here are just a few of numerous articles on the subject:
I'm certain that the optimal internal temperature will vary depending on the recipe. Not all flours function the same way, and the amount of water in the dough also effects baking time and temp. There are some recipes for more rustic loaves which call for the loaf pan to be inside a large pot, with some water in it, and a cover, and baked at over 400 degrees.
Yes, many on this board have had hair fall out due to gluten, and many have had thyroid problems, which also is known to cause thinning/falling hair. I really think that our bodies are trying to tell us these things through the dreams. You might have hypothyroid, so it would be very wise to get tested, if you haven't already. Many report that the natural thyroid hormones work much better than the synthetic stuff too. Check here for additional information.
I may have to take back what I said about the rise time. I just started using a brand new package of yeast, and wow, it has cut the rise time by nearly half! Same type, same brand. The only difference is that it's newer. So now, what usually would take about 70 minutes, now takes about 35. I suspect that the last few experiments were taking longer only because I was nearing the bottom of the previous container of yeast. Although, I don't recall such a quick rise when that package was new, so perhaps it was already somewhat stale when I got it. In any case, this just emphasizes that the time required to rise the dough can vary quite a lot, and we shouldn't think something is wrong if our experience doesn't match that of someone else.
What this appears to also be effecting, is how far to let it rise before baking. Since it rises so fast, the time it takes for the dough to heat up enough to kill the yeast allows for some additional rise. I should note here that because my oven has a warm setting which I use for rising the dough, I don't preheat the oven before baking. Rather, I just remove the cover from the pan, and start the bake cycle. The time required for the oven to heat up is therefor a factor as well.
The first time I used some yeast from the new package, I was caught by surprise, and the dough rose too high, subsequently falling as it baked. Obviously, I can just use less yeast if I want to extend the rise time. I do notice a bit more yeast taste too, which is only logical I suppose.
After some experimentation with a somewhat more starchy recipe than I usually use, I've learned a few things which might be helpful here.
The dough does rise to double without falling later, and it has been taking about 60-70 minutes to reach that height. When baked, it does rise a bit more. And although the finished height is taller, it seems that allowing less rise before baking tends to make it rise more during baking. To put it another way, it appears that the closer the dough gets to its maximum height before baking, the less additional it will gain during baking. I believe this is because the over-stretched structure begins to lose integrity, and the expanding air leaks out. When the dough is denser, it has farther to stretch before that occurs. One constant is that too much rise before baking will cause it to sink a bit while baking. So it seems the key is to let it rise to near the maximum height, but not quite that much, so that it achieves the final amount during baking, without going too far.
I've also observed a small reduction in height as the bread cools, which I suppose is because air condenses as it cools. But if the bread really sinks in as it cools, it has always been because of too much moisture.
I tried adding some agave (I don't use sugar, thus don't have any), but all it did was make the bread sweeter, and cause it to stick to the dish. I didn't see any effect on the rise time, though I can't rule out it might be different with ordinary sugar.
Since the breads I've baked using less starch content would reach maximum height in less than an hour, it stands to reason that the amount of time allowed for rising is related to the percentage of starch. Udi's is even higher in starch than my latest experiments, so I'd not be surprised if more than 70 minutes of rise time is optimum.
The amounts I worked out for the recipe are only to approximate Udi's recipe, in terms of nutrients. It does seem on the low side for a whole loaf, however, Udi's loaf is pretty small. I think it's supposed to yield 12 slices, which I'd have to guess are rather small. An entire Udi's loaf is 12oz.
When I experiment with a bread recipe, I generally use between 4 and 8 Tbsp of flour, depending on what I'm doing with it. I usually use a small round pyrex dish, which is perfect for rolls and buns. Being able to see the progress without disturbing it or even opening the oven is a real plus.
There's no reason to throw out the dough! You might have just added some extra baking powder, and made it a quick-bread. It might have also worked for pizza crust, or just added another tsp of yeast and given it another chance to rise.
My guess is that the dough was too stiff, or the temp while it was supposed to rise wasn't right. Sorry to hear it didn't turn out. But, don't be discouraged. We all have things flop now and then. This is one reason why I decided from the start to test recipe ideas in very small batches. Rather than try baking an entire loaf, only to have it fail, I use just enough for a small roll/bun/biscuit.
When I bake bread, it never continues to rise for 1.5 hours. Usually not much over 45-50 minutes. After which, if it rises any more it will be very slow, but usually it doesn't. I guess the yeast run out of sugars and just stop multiplying. If I wait too long after that, it seems to subtract from any rise it might get when baked. I don't add sugar, so perhaps that would give the yeast more time to rise. I will experiment with that. I have noticed that more yeast will give it more rise time, as well as a quicker rise. Too much will make the bread taste too yeasty though.
You could try more yeast - say about 1-1/2 tsp, but I'd think more than that would be too yeasty. At least it would for me.
I do think it needed a higher temp for rising though. While I don't have a thermometer to test it, I think the warm setting of my oven, which I use to raise bread, is about 90-100°F. I read someplace that yeast can tolerate 110-130°F, above which they'll die.
It might have needed a little more water. Only you can say for sure how stiff the dough was. An earlier description was of stiff mashed potatoes, which sounds about right from my experience. I think cream cheese at room temp might be a good description too, though I must admit it's been awhile since I've seen softened cream cheese, and I've never tried mixing it LOL. Solid pack canned pumpkin might be similar as well.
Yesterday I experimented with a higher starch content than I usually do. It did rise double, with some additional height when baked, and didn't seem to shrink much if any. So that suggests to me that a starchy one such as Udi's should rise at least double.
So, the only water was for the meringue powder, yes?
Just to be clear, 1 1/2 times the height would be a 50% increase. So if the dough started out at 2 inches high, it would have risen to 3 inches. Is that what you mean? If so, it didn't rise enough. Some suggest to let the dough double in height. While I haven't gotten quite that much without a subsequent fall, I also don't use starches. So it might be possible with this recipe. But I'd think it should be able to get at least 75%-80%.
How much time was it given to rise? At what temp was it kept while rising? How much higher did it rise once baked? Did it shrink back down any, either towards the end of baking or as it cooled?
Yeah, but apparently there's a certain amount of glucose in powdered egg white, which is often purposely reduced. I'm just wondering if that might account for the weight discrepancy. No big deal really.