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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 arc

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  1. Chinese Food

    I don't remember the exact name but it was the only Thai booth that I saw there. It was kind of centrally located, right by where the Purina dog show was, if you happened to see that. We took food, too, and ate that for lunch. By dinner time, we were just hoping for something different. The kids were also wanting to try "fair food". Sometimes, it's nice to feel normal, if you know what I mean. Thanks for the Chinese restaurant recommendation. My wife has family in Redmond, so we get to the area once or twice a year. I'll have to look into it when we are there next.
  2. Yes - glutinous rice flour
  3. Okay, I just posted this in a different sub-forum. Might as well get it into the recipe section : Here ya go. Looks and tastes just like the real stuff. Even "regular people" like it: Gluten Free Bread
  4. Chinese Food

    I've had good luck with Thai and Vietnamese. The more authentic the better. You have to make sure they don't use soy sauce, though. I wouldn't even attempt Chinese or Korean. Last summer, my family was at the Oregon State Fair. We were looking to see if there was any possibility of eating there and came across a Thai food booth. I asked the guy at the counter if they used soy sauce and he instantly came back with "you can't have gluten, right?". He showed me all of the sauces they used and they looked safe. We ended up having the chicken skewers (satay), pad thai and fried rice. All of it was excellent, didn't make us sick and wasn't even that expensive. *swoon*
  5. Here ya go. Looks and tastes just like the real stuff. Even "regular people" like it: Gluten Free Bread
  6. We use Taste Of The Wild dog food. It is completely grain free. It is kind of expensive but, since it such high quality, you don't need to give them much. Our Aussie gets a soup can's worth a day and is thriving. They also make a feline version that we give to our cats.
  7. I know this is an old post but I wanted to mention to the OP that I couldn't eat beans in any way, shape or form when I first went gluten free three years ago. I cautiously tried them again after about a year and found I could eat certain ones like Great Northern or pintoes but kidney beans would really bother me. However, after three years, I can eat beans without any problems. I still don't eat kidney beans very often, just in case.
  8. Glad it worked for you. It is pretty good, with a very good texture. We still haven't experimented with the other flours yet. Maybe this weekend.
  9. Sorry that I am just getting back to you. I only get on here occasionally. To be honest, I don't know what panini bread is, so can't help you there. We did try a new variation of the protein bread this weekend. We had some buckwheat to use up so used buckwheat instead of the flax. I thought it turned out great. Same good texture but the flavor was much better. We made grilled cheese sandwiches with some of the bread and it browned up really nicely and didn't fall apart. The next experiment will be to replace half of the sweet rice flour with millet or sorghum and see how that turns out.
  10. +1 We've had good luck with that one and even the non-celiacs like it.
  11. To be honest - we guessed. It worked out well, so we stuck with that proportion.
  12. I honestly don't know. I suspect that the sweet rice works better because it is lighter and "stickier" and binds together better (it isn't gritty at all). Brown rice flour is a denser flour (we don't use it at all) so may contribute to the collapse. I guess you could try it and let us know what happens. One thing that I didn't mention before was that the protein powder needs to be the unflavored 100% whey protein isolate powder. The flavored kind you make shakes with probably wouldn't work very well.
  13. I think most of the people that have had problems with the bread collapsing haven't been using the higher protein bean flours. If you like the flavor, the bean flour should work okay. If you don't (like me), try my variation. As for the flours and starches, do you have an asian market near you? We don't but make a trip to a nearby city every few months to load up. You can get tapioca, potato and corn starch, as well as rice and sweet (glutinous) rice flours very cheap; usually for less than a dollar a pound.
  14. I wanted to report on some changes we made to the original recipe that really made a difference for us. Maybe it will help someone else. The problem with most gluten free breads is the loss of the protein. The protein helps build the structure of the bread and helps keep it from collapsing. That is why bean flours are so popular in gluten free baking - they are a higher protein flour. However, I can't stand the flavor, so we had been making this recipe with sorghum flour instead of the called for garfava flour and, while tasty, we had a lot of problems with it collapsing. Then I came upon this blog post. I was intrigued by the idea, so we purchased a bag of Bob's Red Mill 100% whey protein isolate. We then modified the recipe by replacing the 1 1/4 cup of flour mix with 1 cup of glutinous rice flour and the 1/4 garfava flour with 1/2 cup 100% whey protein isolate. Another change my wife made from the original recipe was to heat the (full fat) milk and honey and then add the yeast instead of adding it directly to the flour. We also use butter instead of vegetable oil. The results were fantastic. It didn't collapse and had a very light texture. The bread isn't crumbly at all and stands up well to sandwiches as well as grilled cheese sandwiches or toast. It also stays soft all week (when it lasts that long). Here is picture of the loaf: Bread picture (sorry for the link - the picture wouldn't show up image tagged) My wife also make the same recipe but bake it in a 7" x 11" casserole dish. She then cuts it into squares to use as hamburger buns. I have no idea if this would work in a bread machine of it would work without milk. The 100% whey protein doesn't contain casein or lactose but I guess it would be up to the dairy free individual if it was safe enough.
  15. 400 IU a day isn't nearly enough to overcome a deficit. It is enough to prevent rickets and that's about it. If you get a supplement, make sure it is D3 and not D2 as the D2 isn't nearly as effective and runs some risks for overdose. There is a lot of good info here: