Jump to content

Follow Us:  Twitter Facebook RSS Feed            




   arrowShare this page:
   

   Get email alerts  Subscribe to FREE Celiac.com email alerts

 
Celiac.com Sponsor:                                    


auzzi

Member Since 19 Sep 2011
Offline Last Active Dec 22 2013 01:07 AM
-----

Posts I've Made

In Topic: Australians And New Zealanders Hellooooooo :)

12 July 2013 - 06:02 AM

Bürgen® gluten-free bread is a NZ product that's been available for years. Currently, there is only the three types, but mine like  it better than their previous bread-of-choice.

 

Only the specific gluten-free manufacturers have their products in the Health Section. Most of the product, that happens to be gluten-free, is spread throughout the supermarket. For example, gluten-free products like San Remo Pasta, Carmen's Muesli Bars, Macro flours, Changs Rice Noodles, Kikkoman Soy Sauce, Select White corn tortillas, etc are all located in their respective product aisles. Even, gluten-free bread is in with it's glutenous counterparts. 


In Topic: Gluten Free Debate

08 June 2013 - 09:14 PM

Coeliac disease is only part of the wider picture.

 

Gluten is an allergen. A product with less that 20ppm will be labelled "gluten-free" up until they have an anaphylaxic fatality. 

 

Besides, they would have to legislate a change in the "Truth in Labelling" laws/regulations. You cannot say it it "gluten-free", if, by it's very definition, it is not ..

 

All lobby groups have their own agendas ...


In Topic: Coconut Flour - Ideas And Storage?

28 April 2013 - 03:15 AM

It stores 3-6 months in the pantry [depending on climate and environment] or 12 months in the refridgerator ..


In Topic: Psyllium Aids Rising & Reduces Moist Center Of Bread

28 April 2013 - 03:05 AM

About 1 tablspoon per cup of gluten-free flour blend ...

 

If you "do" weights, try this one ...

 

http://www.bbc.co.uk...olive_oil_42050

 

Two things to mention - psylluim powder not husks ... and no gums as psyllium husks/powder absorbs moisture to expand and become viscous and gelatinous ....


In Topic: Scone Recipe Help

22 February 2013 - 08:12 PM

Bette Hagman's Original Rice Flour Blend [with variations]

6 c white rice Flour       OR

6 c brown rice Flour      OR

3 c white rice flour and 3 cups brown rice flour

2 c Potato Starch

1 c Tapioca Flour  or arrowroot