Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

I Don't Have A Food Processor


*lee-lee*

Recommended Posts

*lee-lee* Enthusiast

i want to try a pizza dough recipe that a friend gave me but it says to put all ingredients into a food processor and mix until it forms into a big ball of dough. i don't have a food processor or a blender - just a cheap-o hand mixer. can i use the hand mixer or will it not come out the same?

oh, i do have a bread machine with a pizza dough setting but i don't know if i can use this particular recipe with the setting? the recipe just says mix in the food processor until it forms into a ball of dough and then press into a pizza pan while the bread machine will knead for 20 min and rise for 30 min?

please help...i really want some pizza!!


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



lpellegr Collaborator

I think any method that gets it thoroughly mixed will work, even by hand with a spoon. The food processor will speed it up and do a good job, but as long as all the dry and wet are well combined you should be okay. If you use the bread maker I would take it out after the mixing and skip the raising step, then follow the directions that came with the mix. You can try the hand mixer, but sometimes these doughs can be too dense for one of those - the xanthan gum that holds it together can really get gluey once it's wet. I'd start with a wooden spoon and if it's too hard, use a mechanical method. My opinion only, let's see what others suggest.

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - trents replied to Churro's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      Celiac disease symptoms

    2. - Churro replied to Churro's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      Celiac disease symptoms

    3. - trents replied to Churro's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      Celiac disease symptoms

    4. - Churro posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      Celiac disease symptoms

    5. - tiffanygosci replied to tiffanygosci's topic in Introduce Yourself / Share Stuff
      4

      Celiac support is hard to find

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,051
    • Most Online (within 30 mins)
      7,748

    Rima
    Newest Member
    Rima
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • trents
      To give you a frame of reference for pretesting gluten consumption necessary to ensure valid antibody testing, here is the current recommendation for those who have been on a gluten free diet: The daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for at least two weeks. Not sure why you mentioned eggs and chicken. They are not sources of gluten. Was that in reference to dietary iron consumption?
    • Churro
      Thanks for your insight. I've been eating wheat bread at least 5 times a week for several months. I've been eating chicken or eggs 5 days a week for at least a year. 
    • trents
      Welcome to the celiac.com community, @Churro! Several things need to be said here: 1. Your physician neglected to order a "total IGA" test to check for IGA deficiency. If a person is IGA deficient, the results of other IGA antibody tests specific to celiac disease will not be valid. A total IGA test should always be ordered when checking for celiac disease with blood IGA antibody test. You should ask your physician to order a total IGA test. 2. Iron deficiency anemia can also give distorted IGA celiac disease blood antibody tests. 3. If you were already on a gluten-free diet or had been restricting gluten consumption for weeks/months prior to the antibody testing blood draw, then the test results would not be valid. Accurate celiac disease blood antibody testing requires you to have been consuming significant amounts of gluten for a significant time period leading up to the blood draw. It takes time for the antibody levels in the blood to build up to detectable levels. 4. Your low iron levels and other symptoms could be due to celiac disease but could also be caused by lots of other medical issues.
    • Churro
      Last month I got blood tests done. My iron level was at 205 ug/dL and 141 ug/dL iron binding capacity unsaturated, 346 ug/dl total iron binding capacity, 59 transferrin % saturation. My ferritin level was at 13 so I got tested for celiac disease last week. My tTG-IgA is <.05, DGP IgA is 4.9 and ferritin level is 9. My doctor didn't order other celiac disease tests. In 2021 I was dealing with severe constipation and hemorrhoids. I'm no longer dealing with constipation. I still deal with hemorrhoids but only about once a week. Also, I've been dealing with very pale skin for at least 5 years. Do you think I have celiac disease? 
    • tiffanygosci
      Hi Cristiana! It's so nice to meet you! Thank you for the kind reply I am glad I live in a time where you can connect with others through the Internet. That is a mercy I am grateful for.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.