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The Glutenator

Member Since 01 Mar 2010
Offline Last Active Feb 27 2011 07:38 AM

Posts I've Made

In Topic: Ttg Levels

25 February 2011 - 09:19 AM

II am wondering if there is something else going on- have you been tested for diabetes? I think I remember reading on here that a positive TTG could mean that also?

That is what I am worried about now too. I have also heard that ttg can be elevated in liver diseases too. I am just 100% I haven't been having gluten...and I live alone so no chance of cc. This is so frustrating, and I would love some answers to all this. It is hard not knowing why your body is having an immuno-freak-out.

In Topic: Anyone Know Where To Buy Udi's In Canada?

26 November 2010 - 05:13 PM


In Topic: Anyone Know Where To Buy Udi's In Canada?

26 November 2010 - 05:12 PM

I'm in the Toronto area. RideAllWays is in BC. I'm thinking mommyto3 is in Ontario. I am sure we will all be watching for Udi's in stores where we are.

There is Udi's in the GTA! Portions in Guelph now carries it. They have 2 types of bread, muffins, bagels, and pizza crusts! They also carry tons of other gluten-free stuff, including their own fresh baking and prepared frozen meals. They have lots of Shar stuff too, which I love. So check out portions, worth the drive to Guelph for Udi's alone, plus all their other great stuff!

In Topic: Udis In Canada

23 November 2010 - 12:11 PM

Yeah, it is expensive. And I know all the American's are raving about it, but I really do like our (Canadian Pride) El Peto stuff! And Kinnikinnick too :)

In Topic: Kneading

01 November 2010 - 07:56 AM

Oh, these are delicious and I highly recommend them. I have made them with the kneading step and without, and didn't notice a difference between the two batches (hence this topic post ;) ) In place of the flour I use Carol's Sorghum blend (1 1/2 c sorghum flour, 1 1/2 c corn starch, 1 c tapioca flour) and then add about 1/2 tsp xanthum gum to the recipe. I also usually form it into 8 individual biscuits/scones as well. They are superb, especially with honey!

1 2/3 cups all-purpose flour
1/3 cup yellow cornmeal
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3 1/2 tablespoons chilled butter, cut into small pieces
1/2 cup 1% low-fat milk
1 large egg, lightly beaten
Cooking spray
Preheat oven to 375.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add milk and egg to cornmeal mixture; stir just until moist.

Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Cover a baking sheet with parchment paper; coat with cooking spray. Pat dough into a 7-inch circle on prepared baking sheet. Cut dough into 8 wedges, cutting into but not through dough.

Bake at 375 for 22 minutes or until golden brown and a wooden pick inserted in center comes out clean. Serve warm.

And thanks for your help!

If you have any suggestions for this, let me know:

English muffins

Original Recipe Yield 18 muffins (approximately)

1 cup milk
2 tablespoons white sugar
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup melted shortening
6 cups all-purpose flour
1 teaspoon salt

Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.

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