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14 posts in this topic

Red velvet cupcakes to be specific. :D

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Red velvet cupcakes to be specific. :D

Oh man! I'm at work! Give us a review, will you?

I was HOPING that Chelsea Clinton's wedding would bring a LOT of light to gluten-free!

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Oh man! I'm at work! Give us a review, will you?

I was HOPING that Chelsea Clinton's wedding would bring a LOT of light to gluten-free!

Yeah it's over now. I turned it on as they were making it, but it looked yummy. I'm going to go searching for the recipe online. BRB.

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Okay, here's what they made: http://today.msnbc.msn.com/id/38455729/ (scroll down for the recipe)

She didn't say what flours she was using, but she did talk about the properties of gluten in cooking and how it's important to have the right gluten free flour mix that's not too heavy. They also mentioned that some people have a "gluten allergy" and some people have a more serious thing called celiac disease. I think it was a pretty fair presentation for as brief as it was.

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Okay, here's what they made: http://today.msnbc.msn.com/id/38455729/ (scroll down for the recipe)

She didn't say what flours she was using, but she did talk about the properties of gluten in cooking and how it's important to have the right gluten free flour mix that's not too heavy. They also mentioned that some people have a "gluten allergy" and some people have a more serious thing called celiac disease. I think it was a pretty fair presentation for as brief as it was.

_____________________

That recipe is not detailed enough for gluten free baking. :blink:

She has "gluten free flour mix" but does not specify it should contain a proportional amount of xanthan or guar gum unless certain stickier type gluten free flours are used. Also, different gluten free flour mixes bake at different times, so the cupcakes should be tested before the final pull from the oven. Because of sulfite sensitivities, I would recommend pure apple cider vinegar instead of wine vinegar. With so many gluten-free people having lactose sensitivities, I would also specify a lactose free milk or liquid substitute such as gluten free rice, soy, or nut milk or even water.

She should also specify on the food coloring, vanilla, and cream cheese that they be gluten free.

I would not want somebody to try this and feed it to somebody without the usual ingredient shakedown. B)

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Red velvet cupcakes to be specific. :D

Google Living Without Red Velvet Cake for a recipe. Make cupcakes instead of cake.

Also, www.glutenfreecookingschool.com/archives/gluten-free-red-velvet-cake/ has a recipe using brown rice flour, sorghum, and tapioca flour.

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Go to Hulu.com. The segment is on there.

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There was an earlier segment, or perhaps something different in my Central time zone, an interview with a "correspondent", not sure of nutrition or medical credentials - but her talk was about why celebrities are going gluten free to lose weight!!!! I had to laugh because if I ate all the gluten free goodies they had on that table, the flours and cookies, I'd be as BIG as a house.

In all fairness, she did cover the hidden gluten in foods, and why millions of Americans must not ingest gluten due to an intolerance or celiac disease, and for those individuals, it is not to lose weight, but to remain healthy.

But I have a feeling the notion that if you eat all those replacements for gluten you will slim down, THAT will be a short-lived fad. Unless someone sticks with all natural unprocessed foods, they will wind up gaining weight!

In any event, the awareness of the perils of ingesting gluten are becoming more and more mainstream. That's great!

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There was an earlier segment, or perhaps something different in my Central time zone, an interview with a "correspondent", not sure of nutrition or medical credentials - but her talk was about why celebrities are going gluten free to lose weight!!!! I had to laugh because if I ate all the gluten free goodies they had on that table, the flours and cookies, I'd be as BIG as a house.

In all fairness, she did cover the hidden gluten in foods, and why millions of Americans must not ingest gluten due to an intolerance or celiac disease, and for those individuals, it is not to lose weight, but to remain healthy.

But I have a feeling the notion that if you eat all those replacements for gluten you will slim down, THAT will be a short-lived fad. Unless someone sticks with all natural unprocessed foods, they will wind up gaining weight!

In any event, the awareness of the perils of ingesting gluten are becoming more and more mainstream. That's great!

For anyone interested, there is a thread with a link to the Today Show piece--

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I happened to see that Today show. The source person did point out that most Celiacs actually gain weight when they go gluten free. She did not say why, but in my case it was because food was no longer running through me as fast as I could eat it. It stuck around long enough to become fat!

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Oh, I meant to ask: Why did Chelsea have a gluten-free cake ? Does she have Celiac, or is she one who is doing it to lose weight? That's the first I heard about the cake.

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I read that Chelsea has a gluten allergy and she is vegan. It didn't elaborate to say if it was celiac or gluten-intolerance.

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_____________________

That recipe is not detailed enough for gluten free baking. :blink:

She has "gluten free flour mix" but does not specify it should contain a proportional amount of xanthan or guar gum unless certain stickier type gluten free flours are used. Also, different gluten free flour mixes bake at different times, so the cupcakes should be tested before the final pull from the oven. Because of sulfite sensitivities, I would recommend pure apple cider vinegar instead of wine vinegar. With so many gluten-free people having lactose sensitivities, I would also specify a lactose free milk or liquid substitute such as gluten free rice, soy, or nut milk or even water.

She should also specify on the food coloring, vanilla, and cream cheese that they be gluten free.

I would not want somebody to try this and feed it to somebody without the usual ingredient shakedown. B)

The flour thing might be a problem but many people with celiac have neither sulfite nor lactose problems. The person was making gluten-free cupcakes, not sulfite and lactose free cupcakes. I once saw a gluten-free cooking demonstration and someone from the audience complained that the dishes contained too much salt and fat for her diet. The cook reminded her that this was a gluten-free demo, not a low-fat, low-salt demo.

As for specifying that those three ingredients be gluten-free, I assume the cook didn't think that necessary. Personally, I can't even name a vanilla, cream cheese or food coloring that has gluten. I know we used to be warned about checking artificial coloring and vanilla, but we discovered years ago that those ingredients are in fact not a threat. Cream cheese has NEVER been a suspect ingredient that I know of.

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Good for you, lovegrov. It's so great to see some common sense!

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    • It only takes a minute to make a difference. Celiac disease has been overshadowed by the gluten-free diet fad. Getting diagnosed and staying healthy is no piece of cake – those of us who have celiac disease struggle to stay healthy. We need better. We need to be understood. We need a cure. View the full article
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       It is normal for people to socialize with each other and to be comfortable about it. You said you have problems still socializing and being around people. It might be a depressing thought but it sounds to me like you still have problems with anxiety.  I would recommend considering what options you have available to treat the anxiety. When I quit eating Gluten I still had some symptoms, even though I felt much better. I have been slowly recovering over a period of about three years. I had obsessive thoughts even after I quit eating gluten.  Now I very rarely if at all think about those things. My experience is that my mind would latch on to certain things that caused me anxiety and focus on those things. Sometimes my focus would shift and I would latch onto other things. My ability to socialize has also improved greatly with time. I have made some dietary changes which I believe have helped greatly. It sounds to me like you have obsessive thoughts about things and maybe some brain damage. My experience has been that my obsessive thoughts about different things went away with time. I feel my obsessive thoughts were caused by gluten and not by what people did around me or any events. As my brain healed I became more self aware and things became less stressful.  I can't give medical advice on this forum but I can talk about my current diet and my experience with celiac disease. My experience with gluten is different from a lot of other people so it is a good idea to ask other people and to talk to a doctor.  I avoid oats and avoid almost all processed foods. I buy certified gluten free food. I eat healthy and I exercise every day. I take st John's Wort as I have read studies that say it may be as effective as some other anti-depressants for treating certain types of anxiety. It is available over the counter. I started with a small dosage and then stepped it up over time. I think it helps a lot.  This is also something that you should talk to a doctor about first. https://www.researchgate.net/profile/Martin_Mahoney2/publication/7426926_St._John's_wort/links/540d8acc0cf2f2b29a386673.pdf A lot of people with celiac disease have vitamin deficiencies.  Vitamin b deficiency can cause anxiety. Some people do not process the synthetic form of vitamin b (from normal pills)  very well, and do better on an activated form of vitamin b. I take:
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