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inmygenes

Member Since 07 Dec 2007
Offline Last Active Mar 23 2013 06:08 PM
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Posts I've Made

In Topic: Can I Eat Kinder Maxi's?

15 March 2011 - 08:02 PM

I was diagnosed with celiac disease 2 weeks ago, so still adjusting to the drastic change in diet. One thing I am missing is Kinder Maxi's (like kinder eggs, but in a bar form), on reading the ingredients there doesn't seem to be anything on there that would indicate gluten used within the ingredients - but it isn't listed anywhere that I can eat it either - would anyone be able to help please?


Here is some information from the Kinder website -

1. Is Kinder® Chocolate gluten free?
Yes! We have confirmed with our Product Development Technicians that Kinder® Chocolate is gluten free.
http://www.haveyoupl...com/en/faq.html

- but you should probably contact them and check with the company about this specific product.

In Topic: Why Won't My Gluten-Free Bread Rise?

09 February 2011 - 03:56 PM

I think I've tried about 6 recipes and had no success with gluten-free bread. It never rises. I bought new yeast because I thought mine must have been too old, but that didn't help. I've made gluten-free bread successfully many times, so I'm not a total amateur.

I made bread from the Bob's Red Mill mixes (both kinds) and I didn't have any problem with the rising, but I discovered that my stomach can't tolerate bean flours, so I can't use those mixes.

Does anyone have advice on gluten free bread making? I don't eat dairy so lots of recipes I find online are not possible for me to use, because they use milk powder (I've never seen the dairy-free versions even in the health food store). I don't think the lack of dairy is the issue (I'm subbing rice milk for cow's milk) because I did that with the Bob's Red Mill mixes as well.


You could try letting it rise in a warmed oven. Set the oven to 200F and then once at that temperature put your bread in and turn the oven off, leave it to rise for 40 minutes and then without opening the oven turn it up to the baking temperature. I find this works well.

Getting the proportionate amounts of starch and flour is key. If there is higher fiber, heavier flour and not enough starch it won't rise. Also try reducing the liquid a little. Sometimes if I am using a whole grain flour I'll add an extra tsp of yeast and that helps it to rise.

Are you using live yeast and proofing it? - without that it might not rise.

In Topic: When Will My Warn Status End?

21 January 2011 - 04:38 PM

The Moderating Team link is directly to the right of Today's Active Content.

http://www.celiac.co...tats&do=leaders


I don't have that link on the right of Today's Active Content so could only get to it from the link you sent.

A PM is sent to admin now.

Thanks for your help.

In Topic: When Will My Warn Status End?

21 January 2011 - 03:25 PM

I vote for a reprieve! ;)

BTW, only you, the mods and the administrator can see your warning status. It is not visible to the general membership.


I know, but it's off putting seeing it all the time :I

In Topic: When Will My Warn Status End?

21 January 2011 - 03:23 PM

Go to the home page, scroll all the way down to "The Moderating Team". Admin is listed first, click on the envelope at the right to send a PM.


Hmm can't see that anywhere on the forum home, there is the list of topics and underneath Today's active content?