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kannne

Member Since 04 Aug 2008
Offline Last Active Nov 07 2011 11:34 AM
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Posts I've Made

In Topic: Rice Potato Tapioca Bread?

07 November 2011 - 05:52 AM

Thanks, I will try it.

Rice flour is a bit high in oxalate but its better then nothing..

The flour that is best tolerated is this:

Flour, Water Chestnut
Flour, Rice Starch
Flour, Green Bean Starch
Flour, Potato Starch
Grains, Millet, boiled 30 min (gluten-free)
Flour, Flaxseed meal, whole, ground, Bob's Red Mill
Flour, Coconut
Grains, Millet organic (soaked overnight,drained, rinsed, boiled for 20 min) (gluten-free)
Flour, Cowpea Bean Flour (Black-Eyed Pea Flour)
Flour, Pumpkin Seed Flour
Flour, Green Pea Flour

They a lower in oxalate :)

But I think its hard to make a bread based on those flours..

In Topic: The Most Delicious Home-made Gluten Free Bread I've Ever Tasted...

12 November 2010 - 11:44 AM

Which size is the eggs?
Are the eggs room temperature (70F)?

In Topic: The Most Delicious Home-made Gluten Free Bread I've Ever Tasted...

12 November 2010 - 05:47 AM

I need help with this recipe. The first time I made it turned out great but the next 4 times it hasn't worked at all.. The "problem" it that I don't remember what "gluten-free flour" blend I used the first time. I think I used something with sorghummel but I don't remember..


# 1 1/4 cups gluten-free flour
# 1/4 cup garfava flour
# 1/2 cup potato starch
# 1/4 cup cornstarch
# 1/4 cup flax seed meal
# 2 1/2 teaspoons xanthan gum
# 2 teaspoons active dry yeast
# 1 teaspoon salt
# 2 eggs
# 2 egg whites
# 1 cup water or 1 cup milk
# 2 tablespoons vegetable oil
# 2 tablespoons honey
# 2 teaspoons vinegar

Does anyone have a good flour blend recipe?

Is the water supposed to be warm or cold?