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The Glutenator

Member Since 01 Mar 2010
Offline Last Active Feb 27 2011 07:38 AM
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#650410 Kneading

Posted by The Glutenator on 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!

Ingredients
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
Preparation
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)
Ingredients

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
Directions

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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#644620 To Those Who Understand...

Posted by The Glutenator on 07 October 2010 - 10:50 AM

I know what you are saying...I am just having a rough day taking it all in. Going through the label reading etc on the gluten-free diet was hard, but I have adjusted and was finally getting used to things. Now food has just become even more of an effort. I'm in my early 20s and this "isn't how it's supposed to be." My gluten-free mesa sunrise cereal that I have every morning, the nut thins I eat at lunch, the etc, etc, etc are now all off limits. I know a lot of you are already on this more extreme track, but boy oh boy. I was stable, gluten-free, and content. Now I just have to adjust all over again. Hopefully it will work and reduce the damage, because the prognosis for refractory celiacs is not too great. I am worried now about the inconvenience, yes, but also about trouble having babies (not now but maybe eventually) and cancer and all that too. Thanks again for listening and your suggestions.
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#644593 To Those Who Understand...

Posted by The Glutenator on 07 October 2010 - 09:11 AM

What would you say about eating these:

Question:
How does Van’s ensure your wheat/ gluten free waffles are really free of these allergens?

Answer:
Here at Van’s, we work hard to ensure that our wheat/gluten free waffles and French toast sticks are free of gluten, dairy (milk) and egg. Van’s follows good manufacturing practices and cross-contamination prevention practices. Those practices include:

· Test all incoming gluten-free ingredients to ensure they meet our standards

· Thorough sanitation of all equipment used in the production of our wheat/gluten free products

· Disposal of the first two cycles of waffles produced

· Strict segregation of all ingredients used in our wheat/gluten free products

· Production in an allergen controlled area within our production facility

In addition, we conduct regular testing for the presence of gluten, dairy (milk) and egg in our wheat/gluten free products. All of these practices ensure our commitment to keeping undeclared allergens out of our products and all of the good taste in!


or these:

Are Nut-Thins® wheat and gluten free?
The ingredients used in Nut Thins® do not contain gluten. Nut-Thins® are processed in a facility that is certified by the “Gluten Free Certification Organization”. In addition Blue Diamond has every production lot of Nut Thins tested and certified for gluten.

???

There is just so little that is made in an actual gluten-free facility!
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#639285 Importance Of Cross-Contamination ?

Posted by The Glutenator on 13 September 2010 - 01:57 PM

I, personally, do not avoid products that are "made in a facility that also produces wheat." The way I see it, most products without gluten in the ingredients list are probably manufactured in a factory that currently, or at some point, has also made glutteny foods. If the company cares enough to give us a heads-up about it, they are just one step ahead in their allergen awareness program. I would not, however, eat something that "may contain traces of gluten or wheat". I am very sensitive to cc and I have been safe using this strategy so far. So good luck to you!
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