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.

Tiramisu
0

83 posts in this topic



I don't know about you, but I have found the most success with putting as many different flours and starches into a recipe as I can. If it calls for one cup starch, I do one third potato, one third tapioca, one third arrowroot. For flour, I'd do one third sorghum, one third rice, one third buckwheat, or something like that. This is a cupcake recipe, so maybe half fine white rice and half montina, then mix up the starches for the other half of the flour? I tend to avoid corn, but cornstarch sounds like it would be a good application here.

I've not heard mention of this before - can you tell me more????

0

Share this post


Link to post
Share on other sites

Looks de-lish!

What will you do for the cake flour?

An all- purpose blend? Fine white rice and tap starch? think we need the X-gum?

I am going to try a blend with millet, white rice flour and almond flour and no x-gum. Will report back. Wait a minute - I will try half with no X and half with X to compare.

0

Share this post


Link to post
Share on other sites

I am going to try a blend with millet, white rice flour and almond flour and no x-gum. Will report back. Wait a minute - I will try half with no X and half with X to compare.

Sounds kinda like you're going to wind up with wholegrain cupcakes?

Neroli, I haven't actually tried the montina flour yet, I've been real lazy in the past few years about baking, and it's kinda expensive.

It's from some kind of ancient indian rice grass that's not actually rice. From what I've read, it's AMAZING to bake with.

0

Share this post


Link to post
Share on other sites

Montina flour.

Sounds interesting

0

Share this post


Link to post
Share on other sites

Sounds kinda like you're going to wind up with wholegrain cupcakes?

Neroli, I haven't actually tried the montina flour yet, I've been real lazy in the past few years about baking, and it's kinda expensive.

It's from some kind of ancient indian rice grass that's not actually rice. From what I've read, it's AMAZING to bake with.

I love millet in baking - it is so very mild yet adds some nutritional value. Actually, I think I will use chestnut flour. Love the stuff. I now have over 20 flours/starches to choose from!

0

Share this post


Link to post
Share on other sites

I've not heard mention of this before - can you tell me more????

whoops, K and I posted simultaneously!! :lol:

Glutenfreemama says:

Indian Ricegrass ---Also known as Montina flour, grown and processed in Montana. This flour is high in fiber and protein. This flour should be combined with other gluten-free flours to have the best effect with baking. It can be used anywhere from 10% - 20% of my total flour blends. It should be introduced gradually into your diet as it is very high in fiber. To add more fiber to your diet, take 2 Tablespoons of flour out of the recipe and replace with 2 Tablespoons Montina. Montina (Indian Ricegrass) flour can be purchased all across the United States at health food stores or at the Amazing Grains Website. www.amazinggrains.com

I saw a Montina German Choc Cake recipe in Living Without Mag and it looked pretty darn good.

http://www.livingwithout.com/recipes/montina_gluten_free_german_chocolate_cake-1794-1.html

1

Share this post


Link to post
Share on other sites

I love millet in baking - it is so very mild yet adds some nutritional value. Actually, I think I will use chestnut flour. Love the stuff. I now have over 20 flours/starches to choose from!

Now, I want a cupcake.....you're killing me, girl. :lol:

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
      102,674
    • Total Posts
      914,381
  • Topics

  • Posts

    • Itchy skin
      Cool compresses may help a bit. Hot baths or showers used to really aggravate my itchy skin so go with warm or cool ones to see if it helps. Keep well hydrated both inside and out. Be sure to check and make sure any lotions you use are gluten free. Shea butter, olive or coconut oil may help. Since you say this is not DH, no blisters etc. I would not advise Dapsone. It is quite a toxic med but if you do talk to your doctor about it make sure that they do blood work before prescribing and frequently during the time you are on it.  Some celiacs have liver impact and Dapsone can be damaging to the liver. I also had both DH and the all over itchies. Being strictly gluten free and avoiding obvious sources of iodine like iodized salt or iodine in supplements will help you heal. I hope you get some relief soon.
    • Where do I start??
      I will be going for my endoscopy on Februry 19. The other day in reading about Celiacs, I read about the strange rashes often associated with celieacs and gluten intolerrance. About six months ago, a rash exactly as you describe showed up on the backs of my knees. The doctor didn't know what it was, hought maybe it was ringworm, and gave me some topical medicine, and the spots did go away with time. However, I've had the same type of spots show up in other places occassionally. I know for a fact they were not ringworm.
    • Advice on reintroducing dairy.
      I can!   Start with hard cheeses, then yogurt/butter, soft cheeses and finally milk/cream.  Start slowly and build.  Give yourself time to get your body to release the enzymes necessary to digest lactose.  Certified gluten-free enzymes for lactose can help the transition.  Lactose free milk and ice cream are helpful too.  Remember, that genetically some of us are predisposed to being lactose intolerant no matter what (e.g. aging, race).   I wish you success!      
    • Gluten free diet, positive celiac screen...what should I eat now?
      Here is a link that explains why you should get tested (completely) for celiac disease: https://celiac.org/celiac-disease/diagnosing-celiac-disease/diagnosis/ As far as the link to the functional doctor....why?  If you get a celiac diagnosis, chances are you will heal on a gluten free diet.  As you have probably seen on this forum, most of us encourage newly diagnosed members to eat a whole-foods, easy-to-digest (a.k.a "cooked to death")  gluten-free diet to speed healing.  Going Paleo might not be the best right now, if you have celiac disease.  Eating lots of nuts, raw fruits and veggies can be tough on a damaged gut.  You can try that diet later!   Everyone is different due to various degrees of damage, so some may have temporary intolerances  (e.g. lactose).  You just have to experiment.   Save your money and spend it on good wholesome food.  I heartily support getting away from the SAD (Standard American Diet).   Celiac disease is the one autoimmune disorder that is healed by avoiding a food -- gluten!  
    • Itchy skin
      I have DH and itchy skin is a symptom.     Your Dermatologist could write a script for Dapsone, provided you're not allergic to Sulphur.     Expect blood labs to go with using Dapsone.      You need to study everything that goes in your mouth for possible gluten content, including all meds.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      59,700
    • Most Online
      1,763

    Newest Member
    Valou
    Joined