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Help With Grain Free Baking
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7 posts in this topic

I have a friend who has been on a Paleo diet for over a year due to celiac and RA. Every time she tries one of her son's gluten-free treats, she gets gets GI problems (not as bad as a glutening though).

We've been putting our heads together about what might be safer to try reintoducing next time and I thought I would come to you guys for suggestions. She has serum tested positive for walnut and milk allergies, but eats other nuts without problems and includes a little dairy in her diet without GI complaints.

What ingredients are grain free flours that could be used for baking or for thickening. Do you have any basic recipies for her to try once she recovers from her son's gluten free cupcake?

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Two words for you: Almond Flour! Here's my two favourite almond flour recipes that the gluten eaters in my life even love (sometimes I think they love these cakes more than I do!!!)

CLEMENTINE CAKE

4-5 clementines

6 eggs

1 cup sugar

2 1/3 cup ground almonds

1 tsp baking powder

Put the clementines in a pan with some cold water, bring to the boil and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the pips. Dump the clementines - skins, pith, fruit and all - and give a quick blitz in a food processor (or by hand, of course). Preheat the oven to 375 F. Butter and line a 9 inch Springform tin.

You can then add all the other ingredients to the food processor and mix. Or, you can beat the eggs by hand adding the sugar, almonds and baking powder, mixing well, then finally adding the pulped oranges.

Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean; you'll probably have to cover with foil or greaseproof after about 40 minutes to stop the top burning. Remove from the oven and leave to cool, on a rack, but in the tin. When the cake's cold, you can take it out of the tin. I think this is better a day after it's made, but I don't complain about eating it at any time.

CARROT CAKE

It

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I am also dairy-free, due to a casein allergy but I can tolerate goat's milk products. Anyway, all my offerings are low-carb. For the almond flour, this supplier has a dedicated gluten-free facility. http://lucyskitchenshop.com/flour.html

Here are some recipes that I've tried:

http://lowcarbdiets.about.com/od/breads/r/appleflaxmuffin.htm

http://lowcarbdiets.about.com/od/breads/r/flaxbasicfoc.htm

Here are some recipes/sites that I haven't tried:

http://comfybelly.com/2009/01/waffles/

http://www.elanaspantry.com/tag/almond-flour/

http://dreamaboutfood.blogspot.com/2010/08/cranberry-pecan-muffins-low-carb-and.html

Coconut flour is another baking option. I haven't tried it. Including the words low-carb in a search may help.

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How about Garbanzo or Tapioca Flours. I'm sure there is more. I'm just learning too. So I really don't have any examples to share except for bread. And I didn't have a reaction to these flours. Good luck :)

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I only use Almond Flour and Coconut Flour.

Love them both and will never go back to grain.

I do have a slice of Udi's bread once in a great while.

The Almond Flour Cookbook by Elana Amsterdam is wonderful.

Made a chocolate cake from that and thought I was in heaven.

She also has a website if you want to try her recipes.

She uses both coconut flour and almond flour in her recipes.

I love her stuff. Very good and simple.

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How about Garbanzo or Tapioca Flours. I'm sure there is more. I'm just learning too. So I really don't have any examples to share except for bread. And I didn't have a reaction to these flours. Good luck :)

Sorry, garbanzo and tapioca flours are not paleo-approved.

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I'm paleo and also have celiac disease. You can use nut flours. Peanut is not a nut, it's a legume so I believe it's not paleo-approved(I'll have to check again). You can use almond, pecan, hazelnuts, chestnuts, any nut. I usually buy them raw, soak and dehydrate. To make it easy for you, you might just get almond flour.

Also sugar is not paleo approved.

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    • Oh, Trish at the GlutenFreeWatchDog tested Planter's honey roasted peanuts three years ago.  The can did not state gluten-free, but showed no gluten ingrediants (per Kraft policy).  Test result: less than 5 part per million which is pretty much gluten-free.  
    • What if it were something else that glutened you?  Maybe you ate too much of a good thing?  I once (three months post dx) ate too much gluten-free fried chicken, vomited, passed out and fractured my back (osteoporosis) in the process.  Paramedics, ER doc and Cardio all thought I was having a heart attack.   No.  It was sheer gluttony and bad bones.  Not good to overload with a damaged gut.    Maybe you did get some contaminated nuts.  Afterall, anything processed is suspect.  What might be well tolerated by some, might be too much for others.  We all have our various levels of gluten intolerance.   The old 20 parts per million is just a guideline, but science does not really know (lack of funding......doe anyone really care enough to find out?)  My hubby has been gluten-free for 15 years.  When I was first diagnosed, I tried to eat the gluten-free foods that I normally gave him.   Problem was he was healed and I was not.  Things like Xanthan Gum in commercial processed gluten-free breads make me feel like I have been glutened, but it is just (and still is) an intolerance.  So no bread for me unless I make it myself using a different gum.   Too lazy, so I do without.   so, ask your doctor if you really want to know or lay off the cashews and test them again in a month using a certified gluten-free nut.  I wish this was easier!    
    • I have intolerances to a few foods now, so I was wondering about that.. I love cashews though, and a month or two ago I was eating them all the time with no problems at all. I mean, could I really have developed an intolerance to them since then? I don't know if they're made on shared lines (it didn't say on the package so I assumed they weren't), but I'll give them a call. I'm really, really sensitive to cross contamination. Even if something is just made in the same facility (but not on shared lines) it will make me sick. If that's not it, then I'm not really sure
    • Research with KP and find a celiac-savvy GI in your area ( read the biographies). and ask your PCP/GP for a referral to that specific GI (not his buddy).  Ask the GI for the rest  of the celiac panel or proceed with an endoscopy/biopsies -- 4 to six.  Keep eating gluten daily until all testing is complete.  Document and request in writing.  Do not worry about symptoms.  There are over 300 of them and some celiacs have none!   Research all that you can about celiac disease.  The University of Chicago has a great celiac website that has testing Information etc.   Poet me know how it works out.  Hope you feel better soon!  
    • I react to both wheat and barley.  I've opted to just go completely gluten free, for the sake of simplicity and my sanity.  I don't have a diagnosis of celiac disease, but I strongly suspect it.  Unfortunately, I'm not willing to endure the misery of staying on gluten long enough to pursue further testing.  I just know I need to avoid the gluten grains, so I do.  
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