Jump to content

Follow Us:   Twitter Facebook Celiac.com Forum RSS      

Celiac.com Sponsor:

   Get email alerts  Subscribe to FREE Celiac.com email alerts

  arrowShare this page:
Celiac.com Sponsor:


Member Since 08 Oct 2011
Offline Last Active Mar 13 2014 05:59 PM

Topics I've Started


01 September 2012 - 06:14 AM

Before going gluten-free (and dairy, soy, egg, etc. free), I was a "from scratch" baker: cakes, cookies, biscuits, pancakes, quick breads, you name it, for a large family. None of it lasted long, 'cause it was gobbled down. Now, I live alone and cook EVERYTHING I eat - no going out because of the multiple intolerances, but I'm not happy with the results. Sometimes the kids and grandkids come over for cookouts and MeMaws cooking. :)

Despite concentrated efforts at producing something edible, I'm still very disappointed in the texture of my baked goods. I suspect that the problem lies not only in the difference in flours, but also in the lack of eggs in the dough/batter. Now, all of my pancakes, biscuits, cakes, etc. are very wet and gummy no matter how long I cook it. I've tried cutting back on the gums. Didn't change much. My baking powder and soda are fresh and the goods rise, but are still quite "wet". I usually use an egg substitute like Orgran (mixed with stick blender before adding to the recipe), but have also recently tried using ground flax soaked in warm water.

The only thing I have made that I'm pretty happy with are some substantial cookies that have enough protein and dried fruit, that I eat one for my breakfast. They contain some of the heavier flours and are quite dense. It seems like the heavier nut flours and all the fruit compensate to keep them from being so wet.

I would love to make pancakes, biscuits, and cakes that are light and "fluffy". Is that even possible? Can anyone give me some hints, please? Thanks! :D

Black Pepper Substitute

30 November 2011 - 08:50 PM

Hi, everybody. Due to multiple food intolerances, cooking from scratch is a must for me. So, I add my own spices. I'm really having trouble finding something to substitute for black pepper since it's one of the things I cannot have.

Does anyone have a suggestion about something I could use in place of pepper? (I already use onion and garlic.) Cannot use peppers in any form (green, red, hot, chili, peppercorns.... none of it)

Thanks for your ideas.

Celiac.com Sponsors: