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OK, I've watched this thread for a while and just *have* to say that I've never had a cake fall (depression in the centre) nor be flat on me....
I counsel all the flat/depressed cake makers to try Glutino chocolate cake mix. If anything, I'd complain that it was TOOO high in the middle (I end up cutting off the top so that the iciing will sit normallly!
I'd be very interested to hear how you make out (following the directions on the box as I did, no substitutions) compared to me!
Wow! I made these yesterday and they are fabulous!!! Really really good! I chose to make the recipe as listed with the following change 2/3 cup chopped almonds (instead of 1/3) and 2/3 cup chopped Kraft caramels (instead of 1 cup of fruit).
These are wayyy addictive.
I too had the problem of the middle ones falling apart (the outside ones were great, but the middle ones were turning to granola - an excellent use for the crumbs) so I put them back in the oven for a while. I think next time I'll make them thinner and in a wider pan for more even cooking.
Well, I just HAD to try this recipe and it's fabulous! So fast and easy! Thanks for the recipe!!!
(I'm adding it below for anyone who wants to give it a go!)
This is a very easy, quick (READY IN LESS THAN 1 HOUR), delicious bread--my kids scarf it down, gluten-free or not. I bake it in an 8" x 8" square pan, and then cut it into 6 small rectangles, which I then split to make kid-size sandwiches. It's kind of like a focaccia, and you could easily turn it into focaccia by adding basil, garlic, cheese, etc.
I think it's nearly as good as Lorka's flax bread, mentioned above, but much, much faster and easier. Hers is the best, though!
If you are dairy free, you can use soy or rice milk with a tablespoon of vinegar instead of buttermilk.
If you don't have a gluten-free flour replacer, use 1/2 cup brown rice flour (Bob's Red Mill is fine). 1/2 cup potato starch (or corn starch or tapioca starch or any combination of the 3) and 1/2 tsp xanthan gum.
QUICKIE FLAX BREAD
Active Prep Time: 5 - 10 minutes (depending on how organized you are in your kitchen )
Cooking Time: 16-20 minutes, 10 minutes cooling time
1/4 cup flaxmeal
3/4 cup gluten-free flour replacement (I use Betterbatter)
1/2 tsp. baking soda
1 tsp. baking powder
1 heaping tsp yeast (for flavor, not for rising)
1/2 tsp. kosher salt
1 Tbsp. sugar
3/4 cup buttermilk (or 1/2 cup plain whole milk yogurt plus 1/4 cup milk)
1 large egg
1 Tbsp. extra virgin olive oil (canola works, too)
PAM, or similar cooking spray (make sure it's gluten-free)
Cornmeal for dusting pan (optional)
As a mom to two little girls who attend a LOT of birthday parties, I can attest that the Glutino Chocolate Cake Mix is the very best one I've ever eaten. Even my gluten-eating husband (who is very very picky) loves it.
I've seen two different packags of Glutino chocolate cake mix. The GOOD ONE is the one that has a picture of a chocolate cake on the front (as opposed to the plain white box version). Beware, the box only makes one 9" layer so you'll need two boxes to make a two-layer cake.
Trust me, this cake mix is worth the money and even at $5/box it's still cheaper than a grocery store cake.
Hi Dean! Welcome to the Board and congratulations to you for finding a way to ease your child's belly pain. My daughter had belly pain for years before we finally figured out her gluten intolerance and her life has been completely different since her diagnosis.
I don't have any suggestions for rusk recipes. We never used them. But if you're looking for some hard cookies that are gluten free, I can suggest that you look up biscotti recipes. There are piles online. Of course, never put nuts into your biscotti if a child is eating them.
As the previous poster mentioned, teething biscuits can be very dangerous to young children as they are a choking hazard. There are devices on the market which are like a small sack into which you can place teething biscuits to make them safer for small children to chew on without risking choking. You might look them up.
Biscuits Supreme (also makes dumplings -see below)
(makes a dozen)
1 cup rice flour
2/3 cup potato starch
1/3 cup tapioca flour
1 Tbsp baking powder
1 tsp. baking soda
1/2 tsp. xanthan gum
2 tsp. sugar
1/4 tsp. salt
1/3 cup butter (cold)
2/3 cup milk
1/3 cup buttermilk
1. In a large bowl, combine rice flour, potato starch, tapioca flour, baking powder, baking soda, xanthan gum, sugar and salt. Cut in butter until crumbly.
2. Add buttermilk. Add milk and mix until the mixture binds.
3. Gather up all the bits into a big clump. If it doesn't all stick together (if it's too crumbly) add a little more milk.
4. Knead 3-4 times on a lightly floured countertop. Do not over-handle. Little bits of butter are ok - they make the biscuits much more fluffy and flaky. Press into a square that's around 8x10 inches and about 3/4" thick.
5. Take a sharp knife, dip it into flour, and cut in half lengthwise. Then cut into thirds vertically. You will then have six squares. Then (still dipping knife into flour to keep it from sticking), cut each square into two triangles. You will now have twelve triangles. (I would not recommend using cookie cutters because that will mean overhandling the dough. This method really works well and is aesthetically pleasing)
6. Carefully transfer to a parchment paper lined baking sheet. Don't let them touch one another. They will rise.
7. Poke each several times with a fork (also dipped into flour to keep it from sticking inside the biscuit and ripping it apart).
8. Bake 10-12 minute in preheated 450F oven.
- adapted recipe from Incredible Edible Gluten Free Foods for Kids by Sheri Sanderson.
Option for dumplings: Omit the buttermilk and add an additional 1/2 cup of milk. Drop by large spoonfuls onto simmering stew or soup. Cover and allow to simmer 20 minutes. RESIST the urge to peek. Check to make sure they're cooked and enjoy. Really really really good over beef stew.
Hi. I'm also in Canada. I purchase Kraft barbecue sauce because it's the only one I know for sure is gluten-free because Kraft labels all ingredient sources on their labels. Sure it's not the best but it's good. The Chicken and Rib variety is tasty enough.
As for soy sauce, VH is gluten free. They can't get it in the States. The VH sauces (garlic for ribs for instance) is also gluten-free, as is the Cherry Sauce (good for chicken balls, nuggets etc.)
I make bagels and I also buy Glutino Bagels (not quite as expensive here but still more than $1 each!), and I posted the recipe with permission a long time ago. I did my search and I highly recommend this recipe.
I do let them rise a lot longer than the recipe says. I think around an hour or more, because they're really stiff. But they taste great and have a great consistency. I've only ever made them raisin cinnamon because that's my favourite flavour (with cream cheese... mmm).
HERE'S MY CORN BREAD RECIPE (THE ONE I MENTION ABOVE)
I love this corn bread recipe. It is simply delicious and is great with chili. Now I want to convert it to gluten-free - since it has very little flour I imagine it should be doable. What would you suggest as a substitute for the all-purpose flour?
yield: 6 servings
5 ears fresh corn (raw)
3 eggs, beaten
3/4 cup milk
1/4 cup plus 1 1/2 tsp. bacon drippings
1 1/2 Tbsp sugar
1 Tbsp baking powder
3/4 tsp. salt
1/2 cup plus 1 Tbsp all-purpose flour
1. Cut corn from cob, scraping cob to remove the pulp
2. Combine corn, eggs, milk, bacon drippings, sugar, baking powder and salt. Stir well. Gradually stir in flour. Heat a well breased 8 inch cast iron skillet in a 400 degree oven until very hot. Pour batter into hot skilet and bake at 425 degrees for 25 minutes or until golden brown.
I did want to add that the recipe I use for Cinncinati Chili has a square of chocolate (not a whole ounce of baker's chocolate, but like maybe a quarter or a third of a hershey chocolate bar - I'm sure you can find something to do with the rest of the bar ;-) ) in the recipe as well.
The adding of chocolate (not too much - it really has a bearing on the resulting flavour) really smooths out the sauce. When you don't add any beans, you need something to smooth it out and the chocolate really does it.
This is a recipe from a friend of mine - great with corn bread (I posted my recipe for corn bread here somewhere when I was asking for advice on how to substitute the tiny little bit of flour that's in the recipe - it's a great corn bread recipe that has corn cut from corn on a cob and bacon grease in it, so I recommend pairing these recipes for a most excellent meal!)
It calls for tomato sauce and I've always used canned. You can make (fabulous!) homemade tomato sauce from your fresh tomatoes, though. (I might even try that myself!)
2 lb. hamburger
2 onions, chopped
1 qt. water
16 oz. tomato sauce
1/2 t. allspice
1/4 t. garlic powder
4 T. chili powder
1 t. cumin
1/2 t. red pepper flakes
1/4 t. crushed cloves
1/2 oz. unsweetened chocolate
2 T. vinegar
1 bay leaf
2 t. cinnamon
1 1/2 t. salt
4 drops tobasco sauce
Combine hamburger (do not brown first), onions and water. Simmer together in large soup pot for 30 minutes. Add remaining ingredients and simmer uncovered 2-3 hours.
My favorite way to serve this chili is over cooked spaghetti and sprinkled with cheddar cheese, chopped tomatoes and chopped onions.
It's really important not to brown the ground beef before adding the onions and water to it. It sounds really strange (did to me, at least) but it (and the chocolate!) is what makes the recipe!