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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.

Successful 1St Attempt At Baking
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13 posts in this topic

Today I tried my first attempt at gluten-free baking from scratch. I have been reluctant to try with all of the bad things I have heard about gluten-free flour (I realize that it has come a long way, so I had high hopes). I was able to substitute all-purpose gluten-free flour + xantham gum into my old recipe for double chocolate zucchini bread. I also substituted gluten/dairy free choc chips. Recipe can be found here:

http://www.cooks.com/rec/view/0,164,151183-252206,00.html

The result was much better than I expected. It was a little less sweet than I remember - which is kind of a good thing. Overall, I would call it a success! Yay me!!

(I needed to share with someone, and most gluten-folks just wouldn't appreciate how exciting this is...)

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I'LL be the judge of that !!

(I'f you'll be kind enough to send me a piece?) :lol:

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I'LL be the judge of that !!

(I'f you'll be kind enough to send me a piece?) :lol:

I would gladly send some, but I am not sure how well it will travel :)

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June... Yay...happy for you! I've gotten all the ingredients and hardware...tomorrow is baking day! I've got 4 recipes I'm going to try (my 1st attempts)... The offspring is leaving on Sunday for a week on the cape... I'm hoping to be able to make him a few things when he comes back... ;)

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Good for you, June!! :D

I think the best success comes from converting our previous gluten recipes. When I first started baking gluten-free, I tried a gluten-free banana bread recipe and it didn't taste quite right to me . . . but it wasn't the gluten-free part, it was the "this isn't my recipe" part.

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I'm very proud of you. I have yet to attempt to bake from scratch, I mean I never even baked goodies before no gluten. :lol:

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Good for you! Now that you have confidence just think of what your future holds. Soon you'll be baking bread and croissants! :) FYI brownies, cookies and many cakes are very easy to make gluten free. Far, far better than bought, as you have found out.

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Today I tried my first attempt at gluten-free baking from scratch. I have been reluctant to try with all of the bad things I have heard about gluten-free flour (I realize that it has come a long way, so I had high hopes). I was able to substitute all-purpose gluten-free flour + xantham gum into my old recipe for double chocolate zucchini bread. I also substituted gluten/dairy free choc chips. Recipe can be found here:

http://www.cooks.com/rec/view/0,164,151183-252206,00.html

The result was much better than I expected. It was a little less sweet than I remember - which is kind of a good thing. Overall, I would call it a success! Yay me!!

(I needed to share with someone, and most gluten-folks just wouldn't appreciate how exciting this is...)

This looks awesome! So, please share with us what flour mixture did you use and how much xanthan gum?

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A big YAY from me also. I was hoping you would post and let us know how things went. Glad you are off to a good start.:)

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Great going!!!! There's nothing like the feeling of confidence & satisfaction that success gives you is there? You've turned a corner my girl & the future is bright! YAY!biggrin.gif

Applause, applause!

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Crap. I've got everything but the nutmeg... :(

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Crap. I've got everything but the nutmeg... :(

While it may not be quite the same, can you just skip the nutmeg and add extra cinnamon?

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Thanks for all of the great support!!

Bread will be my next hurdle. Since I have never really cooked bread (without my mom's supervision as a kid), I suspect there might be a few duds before getting that one edible. But, that's OK - all part of the learning process.

@freeatlast - I used Bob's "all purpose baking flour" (4c) and 1 tsp xantham gum. the flour package says 1/4 tsp xantham gum for each cup of flour.

@justlisa - I am sure it would be fine with no nutmeg.

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