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      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.

Adventurous Bakers!
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9 posts in this topic

Well.

So.

I wanted to make sour cream by culturing cream with a bit of yogurt. I must have gotten a bad batch of yogurt because I ended up with a pot of warm, slightly sour cream.

I ran a couple runs of it through my food processor to make butter, but the last bit was the most yogurt-like (although still very very thin) and it wouldn't process into butter. I left it on the counter overnight while I thought about it, and decided to bake something with it. It's somewhere between over-whipped cream and butter.

I sort of followed a recipe for Irish soda bread, but left out the oil and just used my ..... goo. It ended up being a very liquid. Now, I've never made soda bread, but all the recipes say 'press into pan', so I'm thinking this isn't going to come out even remotely bread-like.

Any guesses about what I've made?

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More of a cake batter? Chicken food? Did you bake it? How did it turn out! This is so exciting!

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Just put it in the oven. How long d'ya suppose I should bake it? an hour?

It was cake-batter like.

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I would check it at 20-30 minutes and see from there. Cakes are usually 25 min

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Any guesses about what I've made?

Well . . . if it was me experimenting like that . . . I think I would end up with a BIG hockey puck . . . perhaps a manhole cover. Me and any kind of bread "experiment" just doesn't work.

Let us know how it turns out.

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Still gummy in the middle. I turned it down and left it in.

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What did you use for the gluten free flour replacements ? What kind of pan are you using, ceramic, metal, square, round ?

Bake it until the center is springing back when touched, and a clean table knife inserted comes back out clean, and take it out of the oven before the smoke detectors go off. ;)

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Looks like a bit too much tapioca. The outside is flaky, but the inside is rubbery, like Brazilian cheese rolls. Tastes ok when hot, but I'm not sure how it'll be once it cools.

The goo seems to be more like ricotta cheese after baking, so maybe I'll search down a cheesecake recipe for the rest of it.

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Now try toasting it and tell us how it tastes.

Have you tried it with jam or butter?

Maybe you've invented some sort of new nuclear weapen disguised as bread?? :blink:

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