Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com 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 Celiac.com 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 Celiac.com Store.

Recipe Challenge!
0

37 posts in this topic

I have only had Udi's hot dog buns twice and grilled them both times. I had to because I knew that they would become very soggy otherwise. They are a decent vehicle for brats but I, too, am still hoping to come up with a better homemade alternative.

Then I guess steaming would not be a good choice to try?

0

Share this post


Link to post
Share on other sites


Ads by Google:

Then I guess steaming would not be a good choice to try?

Though I have not tried it with gluten-free products (homemade or otherwise) I likely would not try steaming in this situation as you want to suck moisture out of the bun rather than increasing the moisture content. That is one of the reasons steamed buns (i.e. pork) are so soft and squishy!

As a fellow brat fan, have you tried steaming them in aromatics then finishing by grilling/roasting brats? It is an awesome technique - it really keeps the brats incredibly juicy and moist. But then we are so fortunate to have a local guy make fantastic (and believe me, I am very particular) juicy gluten-free brats. Roasted grapes, caramelized onions and homemade German mustard is one of my favourite ways to enjoy brats.

0

Share this post


Link to post
Share on other sites

Though I have not tried it with gluten-free products (homemade or otherwise) I likely would not try steaming in this situation as you want to suck moisture out of the bun rather than increasing the moisture content. That is one of the reasons steamed buns (i.e. pork) are so soft and squishy!

As a fellow brat fan, have you tried steaming them in aromatics then finishing by grilling/roasting brats? It is an awesome technique - it really keeps the brats incredibly juicy and moist. But then we are so fortunate to have a local guy make fantastic (and believe me, I am very particular) juicy gluten-free brats. Roasted grapes, caramelized onions and homemade German mustard is one of my favourite ways to enjoy brats.

Yes,....I have done that many times, and I agree they are great!

The concoction I listed is something I do when I don't want to fire up the grill, and I really only started doing it more often after not being able to eat the old buns I used to eat them on.

I still have no issue eating a brat done like you mentioned on a plate with no bun. I love brats! :)

0

Share this post


Link to post
Share on other sites

I don't recall where I found this recipe, but it's the best I have tried. I also occasionally use the microwave bun recipe when short on time. Here goes:

HAMBURGER BUNS

3/4 c sorghum flour

1/4 c corn starch

1/2 c tapioca starch

1/8 c powdered milk

1 T sugar

1/2 T xanthan gum

1/2 T active dry yeast

1/2 t salt

2 eggs

1 T oil

1/2 t apple cider vinegar

2/3 c warm water

1 t unflavored gelatin

1. Preheat oven to 170F.

2. Combine dry ingredients.

3. In separate bowl beat egg and add oil, vinegar and water.

4. Add wet ingredients to dry and beat on high for 3 to 5 minutes.

5. Fill containers about

0

Share this post


Link to post
Share on other sites

One day this fall, I will most likely go back to eating normal for a couple of weeks and see if anything happens which is what the GI doc suggested. He says all I have is periodic IBS, which my mother also has. As before I don't know who to believe at this point! LOL

The good news is that if you don't have an issue with gluten, nothing will happen when you go back to it. Your body will let you know and probably rather quickly.

0

Share this post


Link to post
Share on other sites




The good news is that if you don't have an issue with gluten, nothing will happen when you go back to it. Your body will let you know and probably rather quickly.

Sylvia,.....I didn't mean for this thread to turn into what it has BTW.

I see in your 'sig-line' that you have CONCLUSIVE proof of the disease. Obviously you are doing the correct thing, and will need to do that for the rest of your life.

You can surely understand my confusion though?

Being told two different things by two different doctors, with no real 'proof' other than I carry 2 genes. I am going to strip the results from my EnteroLab report once again at the end of this.

I DO still get bouts of GI issues even after going gluten-free, but they seem to be more infrequent. That is why I think the real test will be 'challenging' myself this fall. I can't take the chance right now in this heat due to the fact this is my busiest time of year in terms of what I do for a living.

I think highly of virtually everyone on this forum, and it is the best resource I have found. :)

"Gluten Sensitivity Gene Test

HLA-DQB1 Molecular analysis, Allele 1 0302

HLA-DQB1 Molecular analysis, Allele 2 0502

Serologic equivalent: HLA-DQ 3,1 (Subtype 8,5)

Interpretation Of HLA-DQ Testing: HLA-DQB1 gene analysis reveals that you have one of the main genes that predisposes to gluten sensitivity and celiac sprue, HLA-DQB1*0201 or HLA-DQB1*0302. Each of your offspring has a 50% chance of receiving this gene from you, and at least one of your parents passed it to you. You also have a non-celiac gene predisposing to gluten sensitivity (any DQ1, DQ2 not by HLA-DQB1*0201, or DQ3 not by HLA-DQB1*0302). Having one celiac gene and one gluten sensitive gene, means that each of your parents, and all of your children (if you have them) will possess at least one copy of a gluten sensitive gene. Having two copies also means there is an even stronger predisposition to gluten sensitivity than having one gene and the resultant immunologic gluten sensitivity or celiac disease may be more severe. This test was developed and its performance characteristics determined by the American Red Cross - Northeast Division. It has not been cleared or approved by the U.S. Food and Drug Administration."

0

Share this post


Link to post
Share on other sites

No problem whatever this thread turns into. :lol: Hopefully there'll be more recipes posted, too. LOL

I definitely had GI issues. The reason I went the whole nine yards with testing is that I knew my daughter had problems with gluten, too (at one time several years ago she saw a naturopathic doctor, who did the saliva test). I figured if I didn't take it seriously and get tested with both the blood test and endoscopy/biopsies, how would I expect her to take it seriously. I had the old celiac panel and was off-the-chart positive on both tTg and EMA so I went for the endoscopy. So yes, it was conclusive, which I was hoping it would be as it certainly explained my GI problems. I still have issues from time to time but overall feel pretty good.

In contrast my daughter had the newer DGP test and basically got the same results I did even though she ate gluten-light a good bit of the time. She skipped the endoscopy and went gluten-free after she got her test results late last Aug.

There is no doubt in my mind that my late mother had it also but was undiagnosed. If only we knew then what we know now about celiac. I am very grateful for this forum and also consider it the best resource I have found.

Yes, I can certainly see your confusion as the gene tests are inconclusive in predicting if someone will actually become celiac. I have no idea what my genes are or those of my daughter. She's also hypo-thyroid and anemic (not sure what the results are of her recent tests...hopefully improving). I don't blame you for waiting until fall to do your gluten challenge. It might be very revealing...or then again it might not. 'Tis such a mystery.

You might want to post a question on the Pre-Diagnosis section of the forum as some of the gurus who understand genes will be more likely to see it there.

0

Share this post


Link to post
Share on other sites

I just ordered King Arthur gluten free whole grain flour mix for bread. I'm presently located at an altitude of 7500 ft. and am anxious to try King Arthur. I've had fabulous luck with King Arthur, and yesterday made blueberry muffins with their muffin mix, and they were excellent.I'll make a smaller than normal bread loaf, and do a few hamburg buns.Hate to pay shipping, but this is not available in stores....yet.

0

Share this post


Link to post
Share on other sites

I just ordered King Arthur gluten free whole grain flour mix for bread. I'm presently located at an altitude of 7500 ft. and am anxious to try King Arthur. I've had fabulous luck with King Arthur, and yesterday made blueberry muffins with their muffin mix, and they were excellent.I'll make a smaller than normal bread loaf, and do a few hamburg buns.Hate to pay shipping, but this is not available in stores....yet.

Kroger carries it here, now.

0

Share this post


Link to post
Share on other sites

I just ordered King Arthur gluten free whole grain flour mix for bread. I'm presently located at an altitude of 7500 ft. and am anxious to try King Arthur. I've had fabulous luck with King Arthur, and yesterday made blueberry muffins with their muffin mix, and they were excellent.I'll make a smaller than normal bread loaf, and do a few hamburg buns.Hate to pay shipping, but this is not available in stores....yet.

I have some of their regular gluten-free flour that I ordered from their website...but I haven't used it yet. They have a lot of gluten-free recipes online.

I made blueberry muffins yesterday, too, only used Pamela's Baking & Pancake Mix.

0

Share this post


Link to post
Share on other sites

Kroger carries it here, now.

I'm one mile from a Kroger, and they do not carry this product here, so I did not mind ordering it via mail. I'm sure I could order it from Kroger, as they are carrying more and more products, but we will be leaving the area soon. A few days ago I wiped out their shelf supply of Pamela's Cornbread and Muffin mix....I now have enough to get me thru the coming winter.....I always stock up so I don't have to order on-line too often.

0

Share this post


Link to post
Share on other sites

This is a recipe that my family has liked. It is from the Gluten-Free Homemaker's website (http://glutenfreehomemaker.com/2009/03/gluten-free-hamburger-buns-focaccia/). Actually - after searching for a good bun recipe, and then finding one that I actually liked, I have found that I prefer my hamburger sans bun now - I can better taste my hamburger and all of the fixings!

I have pasted the recipe below as well. I have found quite a few recipes that I like off of this website though. We love her recipe for Cinnamon Rolls!

Recipe: Focaccia Bread and Hamburger Buns

Ingredients

1 1/3 c. brown rice flour

2/3 c. sweet rice flour

1 c. tapioca starch

1 Tb. instant yeast

2 tsp. unflavored gelatin

1 Tb. xanthan gum

1/2 tsp. onion powder (optional)

1 1/2 tsp. salt

2 tsp. sugar or honey

1 – 1 1/4 c. warm water

4 eggs

1/4 c. olive oil

1 tsp. vinegar

olive oil

Italian seasoning

coarse salt

Instructions

Mix the wet ingredients together in the bowl of your mixer using 1 cup of the water.

Combine the dry ingredients in a separate bowl.

Add the dry ingredients to the mixing bowl and beat for 2 minutes. Add more water if it is too dry. The dough should be very soft and sticky.

Transfer the dough to whatever pan you are using. This recipe will fill a large cookie sheet.

Let it rise in a warm place for 30 minutes.

Brush the top of the dough with olive oil and sprinkle with salt and Italian seasoning.

Bake at 400 degrees for about 15 minutes. The top should be nicely browned.

Recipe from www.glutenfreehomemaker.com

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      103,588
    • Total Posts
      918,276
  • Topics

  • Posts

    • Last posted 2013 - Improving health
      I am glad you are feeling so much better!  Your posting will encourage others.  Thank you!
    • Last posted 2013 - Improving health
      When I first started this journey, roughly 11 yrs ago with symptoms, I had no clue. Eventually, having no luck with doctors (hypochondriac or psychosomatic), I googled my symptoms over and over looking for something... ANYTHING... that would give me a clue. Among other issues, my insides would not move, I was turning gray, felt like death, and had a persistent cough. I can't remember who but someone had posted on the forum and I found some of my symptoms. Eureka, I immediately began a gluten-free diet to see if it made any difference. Of course that was a journey, not realizing what products contained gluten. Long story shorter – first I went gluten-free, symptoms began to reappear, then it was soy (first organic was okay, then not), symptoms reappeared, took out corn, symptoms reappeared, then it was all grains. So the last couple of years I have been grain-free plus no sulphates. Actually, truth be told, my Celiac pharmacist gave me the recipe for health. I asked her if she liked a certain product. She answered, “I don't know, I have never tried it.” I asked her what she did use. She replied, “Nothing out of a box, a bag, or a bottle.” And that has pretty much been my life for the last couple of years. There is the odd product I try but it always has an after effect and I have to way the consequences against the enjoyment of it. I am one of those who react to 1 crumb in the butter, flour dust in the air, sulphates in anything, sometimes things that don't even seem like they would be a problem, like avocados and blueberries when I am contaminated. January 2016 I began this recitation. It is now May 5th, 2016 - Here I am 4 months later and I feel like screaming to anyone who will listen, “Things are improving!! My gut is healing!!” So what happened?? Someone suggested digestive enzymes. My insides were so compromised that I couldn't eat much besides fruit, veggies, and meat; all plain, all without being touched by people other than me. I could barely stand salt at times when I was compromised. Haven't been to a restaurant in years since I am not in a city that would have one to cater or understand this much of a problem. I started digestive enzymes but I read the label wrong and started with 5 first thing in the morning. Whatever... I began to notice improvements in what I could eat. Not anything different but just that I could eat without feeling ill or having my gut shut down. I stayed on those for a month and a half.. then I picked up a parasite from someone living in a very unclean apartment and visiting there and helping to clean. Well, that was a huge battle. I had to eat to discourage parasites. But in the process my insides began to heal dramatically. I was eating blackberries, drinking garlic keefir (which I couldn't have done 5 mths ago and gave me the first clue my insides had improved substantially), drinking oil of oregano or peppermint oil drops in a glasses of water, eating cabbage and green roughage. Drinking water with apple cider vinegar in it and Aloe Vera juice. After a couple of weeks my insides were a whole different story. I had a feeling of wellness that I hadn't had for years! I FELT like trying to eat something different. So I decided to try Gluten-free Rice Chex. Haven't had them in years.... and I am so happy! I can eat them!! (Not to say they are healthy, cause they are processed crap) but I didn't get sick and that was the amazing part. So now I am beginning to try a few things that would have set me back previously, I have made my own crème brulee because I have always been able to eat eggs. But the sugar was causing problems, but now it's okay. The issue I have now is that I want to try things too fast so I am having to exercise restraint. So here is it – parasites are very common, everyone has them however whether they cause problems depends on your immune system. Does it not makes sense that they would cause leaky gut? An over abundance in the gut would destroy gut tissue and take nutrients from a person and possibly put holes in the gut leading to food reactions? Digestive enzymes help to destroy the protective coating around parasites. Foods that discourage them or kill them are blackberries, garlic, cabbage, oil of oregano, peppermint oil, aloe vera juice, Braggs apple cider vinegar and more (google to find). I found medication didn't do anything so I turned to all the other. So this is how it is today. I don't suggest it is the answer to anyone else's problems but when I found this site, hidden in the posts was the beginning of the answers for me.  I may still be gluten, soy, corn intolerant but I am feeling so good now and I just thought I would tell someone.  I just wanted to share. Thanks for reading.
    • Endoscopy in 9 days after being low-gluten for a year. What to eat?
      Not to mention my hips and knees are killing me and I have really bad calf pains and horrible bloating after just 3 days of glutening. I don't think I could live like this for a whole week.
    • Endoscopy in 9 days after being low-gluten for a year. What to eat?
      I saw my gi today and he said to not worry about eating gluten. I have abdominal pain in the small intestine area and referred pain in my back, indicating pretty bad damage. So I'll just go without the gluten and do the genetic testing if needed.
    • Vagus Nerve Attack
      Hello All: I came across this series of posts from as Google search on "Wheat Vagus Nerve". I find all of your replies very interesting and would like to add mine for those searching for information but with differing symptoms. I have struggled with the vagus nerve impact to breathing as Maria mentioned in the original post, but only an impact to breathing and nothing else.  But my symptoms were brought on not only by wheat, but also by other ingredients such as dark chocolate, probiotics, caprylic acid, mustard, fluoride in toothpaste/mouthwash just to name a few.  I found when I sat down my breathing would return to normal, but as soon I got up, the impact would return. The impact to breathing would come 4-6 hours after ingestion and last for about the same amount of time.  At times I could not even take ten steps without having to stop, not being able to breath even moderately.  The symptoms now are decreasing in severity but not in duration. My doctor checked my blood for celiac and results were negative. A number of chest x-rays to rule out COPD.  I am waiting on an appoint with an allergy specialist in a few weeks to see what they have to say.  Needless to say, it is difficult to maintain a healthy weight. Thanks for your posts, and I hope my contribution is of benefit to others also.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

    • celiac sharon  »  cyclinglady

      Hello cycling lady, have you noticed my picture is showing up as you?  Have no idea why but it's rather disconcerting to see my picture and your words 😉  Do you know how to fix it?  You seem to have far more experience with this board than I do
      · 1 reply
    • Larry Gessner  »  cyclinglady

      Hi There, I don't know if there is a place for videos in the forum. I just watched "The Truth About Gluten" I think it is a good video. I would like to share it somewhere but don't know where it should go. Any help would be greatly appreciated.
      Here is the link if you have never watched it.
      https://youtu.be/IU6jVEwpjnE Thank You,
      Larry
      · 2 replies
    • ChiaChick  »  Peaceflower

      Hi Peaceflower, Just wanted to say thank you for the chat.
      · 0 replies
  • Who's Online (See full list)

    There are no registered users currently online

  • Member Statistics

    • Total Members
      60,683
    • Most Online
      1,763

    Newest Member
    Rainbow60
    Joined