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Karen B.

Member Since 22 Apr 2007
Offline Last Active Jul 29 2007 07:42 PM

Topics I've Started

Warming Pad For Rising Bread

15 July 2007 - 04:28 PM

I remember seeing a warming pad to help yeast bread rise consistently a couple of decades ago but I don't see any now. Has anyone seen one?

Folic Acid And Vitamin B-12

08 July 2007 - 10:21 AM

Since this topic has come up several times recently, when I saw this article, I thought it might be good info.

Folic Acid and Vitamin B-12 ó Get Enough of Both

Newswise ó Folate, or its synthetic form, folic acid, is good for brain health. But thereís concern that this brain booster could mask deficiencies in vitamin B-12, which can result in mental decline and other nerve problems. The July issue of Mayo Clinic Health Letter covers why itís important to have enough of both.

Numerous studies have determined that high levels of folate intake, up to 800 micrograms (mcg) a day, may help ward off cognitive decline, possibly lower the risk of Alzheimerís disease, and even improve mental sharpness in areas such as memory and mental processing speed.

Folate is also important during pregnancy for the developing fetus, which is why the Food and Drug Administration in 1998 mandated folic acid fortification of grain products sold in the United States.

Vitamin B-12 plays an essential role in red blood cell formation, cell metabolism and nerve function. Where thereís a deficiency, symptoms include persistent tingling in the hands and feet, confusion and forgetfulness.

An estimated 15 percent of older adults are deficient in vitamin B-12. This deficiency can be caused by age-related changes in the digestive tract, which blunt the bodyís ability to digest and absorb vitamin B-12 from food. Vegetarians who avoid all animal products and people who have digestive diseases such as celiac disease or Crohnís disease may also be at increased risk of vitamin B-12 deficiency.

While folic acid offers benefits, there are concerns about how it chemically reacts with vitamin B-12 within the body. Itís suspected that high folic acid intake can correct the anemia ó but not the nerve and cognitive deterioration ó that would normally occur with vitamin B-12 deficiency. Without the indication of anemia, vitamin B-12 deficiency may not be suspected and neurological deterioration may continue unabated.

More study is needed to fully explore the relationship between folate and vitamin B-12 and how it may affect brain health. Until then, the safest bet is to ensure intake of adequate amounts of both. Most older adults can do this by taking a multivitamin supplement that contains 100 percent of the recommended daily allowance of both folate and vitamin B-12. For folic acid, thatís 400 mcg a day and for vitamin B-12, itís 2.4 mcg a day.

A healthy diet that includes daily servings of fortified breads, grains or cereals and a wide variety of fresh and natural foods such as fruits, vegetables, beans and nuts can boost daily intake of folate or folic acid to the higher levels that may benefit brain health.
© 2007 Newswise. All Rights Reserved.

Fast And Fresh Dairy-free Minute Chocolate Cake Mix

07 July 2007 - 07:36 PM

I just tried another Fast and Fresh product, the Dairy-Free Minute Chocolate Cake Mix. I bought it from Amazon with a gift cert I received for my BD. I can't get the links to work so go to Amazon and search on Dairy-Free Minute Chocolate Cake Mix if you want to see the product.

It made a nice light fluffy piece of chocolate cake by dumping the contents of a small packet into a small plastic container, add the amount of water specified (they enclose a small measuring cup), put the lid on and shake until mixes. Then take the lid off and microwave for 60 seconds. What comes out of the microwave is a light, fluffy piece of chocolate cake that is quite tasty.

Note: this is not rich fudgy brownie type cake. It really is very light and fluffy, not something that happens often in gluten-free cakes. (Hubby's review -- "Man, that's good!")

Next time I make it, I'll give the plastic bowl a very light spray of PAM and see if it comes out cleaner (left a few crumbs behind). According to the package, one packet of mix equals 2 servings and each serving is 140 calories without the icing, 200 calories with the icing.

Through a shipping mix-up, they also sent me the chocolate icing for the cake. They told me to keep it so I got it for free! Microwave the unopened package for 20-30 seconds and moosh it around in the package to eliminate any lumps, snip the edge and pour over the cake. How easy is that! Same link problem so if you want to search for it on Amazon, search for Dairy-Free Chocolate Flavored Icing although Amazon had it on the same page as the chocolate cake on a deal where you could buy the 2 for less than $10.

This is not a frugal product -- it's a convenience product. For the cost of the package that makes 4 small cakes (8 servings), I could buy a package of Namaste Chocolate Cake mix that would make an 8-1/2x11 sheet cake. But then I would have to figure out what to do with all that cake. (Just plaster it to my hips would be the most efficient! :-)

I'm all for Celiac convenience! And I've learned at my loacl Celiac group that not all Celiacs feel comfortable with baking. Anyone can work a microwave! This is a great product, especially for those that need to be Dairy Free. (or for those that don't want a whole 8-1/2x11 cake)

Tried New "minute" Pizza Crust

01 July 2007 - 12:34 PM

Hubby and I just tried a new product for the first time -- Dairy-Free Minute Pizza Crust Mix from Fast & Fresh. http://www.foodtek.c.../PizzaCrust.php

I bought it from Amazon with my birthday gift certificate. (search Amazon on search string "Dairy-Free Pizza Crust")

Like their burger bun, you get 6 little packs that makes one serving of pizza crust each (the refill kit gives you 8), a piece about 4 x 4 (like a slice of bread). I added oregano and garlic powder for extra flavor. Dump the pack, mix with water (and whatever spices) and scrape out of the bowl into the mold they provide. Microwave 45 seconds and you have a light moist and spongy piece of bread/crust. I toasted it so it would be browned but I don't think it really needed it.

I assembled the top with a gluten-free pizza sauce, Hormel pepperoni and lotsa mozza and 10 minutes in the oven. It wasn't the best crust I've ever had but it was very good. It allowed us to have a piece of pizza as a quick lunch. It was nice not having to deal with a full recipe of dough, rising yeast, etc. (I'll be doing that later tonight for bread) The texture held up well, I could pick the piece up and eat it with my hand. It was also nice that we didn't have a whole pizza for just the two of us.

I may experiment with the next time using the pizza crust for a hot dog or sausage wrap. I make chebe into mini-pizza crust and freeze them but I like having a fast alternative for pizza when I don't have any more crusts in the freezer.

Next, I'll try the Quick-Bake Homestyle Biscuit Mix I ordered (from the same guys). It makes 2 biscuits at a time.

Can Egg Yolks = Oil In A Bread Recipe

24 June 2007 - 02:52 PM

I'm making Bob's Red Mill gluten-free Bread mix for the first time today and it calls for one egg plus egg whites to equal 3/4 cup. Then it calls for 1/4 cup oil or melted butter.

There were four egg yolks left over and I couldn't help wondering why not skip the oil, add 5 whole eggs and call it good.

I hate wasting eggs yolks and I buy the kind that are good for your cholesterol so that's not an issue. Has anyone tried this in a bread recipe? Would the extra egg yolks keep the bread from rising as much? Or just make the bread taste richer?

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