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vovfisk

Member Since 13 Dec 2011
Offline Last Active May 04 2014 11:34 AM
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Posts I've Made

In Topic: Looking For Rice Bread Recipe

15 September 2012 - 02:19 PM

No, baking SODA, aka sodium bicarbonate, http://en.wikipedia....ium_bicarbonate does not contain corn, :) you are confusing it with baking POWDER, a mixture of baking soda, an "acid salt," and a starch, which might contain corn, or potato starch. http://en.wikipedia....i/Baking_powder

Baking soda is used with an acid you add to a recipe, typically pure apple cider vinegar, lemon juice, or yogurt, to make it fizz. The only time I've had a baking soda reaction was when I used a brand packaged by a facility that also processed oats. I switched to the cheaper, regular Arm&Hammer type and was fine.

You can make your own "baking powder" by adding a pinch of cream of tartar (potassium bitartrate http://cookingwiki.o...Cream_of_Tartar ) to your recipe along with the baking soda, but most of the time, cider vinegar and baking soda works just fine.


...So it shows I'm useless in a kitchen still =D
Oh, well. I'm learning.

Baking soda is called Natron in Danish.

I tried making a wonder-bun and it went fairly well.
I was nice and mushy but it needed more sugar and chocolate though.
Some banana would make it better I reckon.
I used rice flour and buckwheat flour.

I honestly thought it would turn out like concrete...

I'll tried and make some rice bread using yest next probably.

This is going much better than I expeted.
Thank you all.

In Topic: Looking For Rice Bread Recipe

13 September 2012 - 04:21 PM

Would you do okay with buckwheat, which is a seed ?

If you could skip the yeast, and do a cider vinegar and baking soda rise, maybe with some yogurt in the bread, you could do microwave breads that don't need any gums or yeast. Try a bun-in-a-cup recipe with half rice flour and half amaranth (good choice for gumless breads and adds proteins) or 1/3 each rice, buckwheat, and amaranth. Pre soaking your grains in the liquid helps make them work better, too. You can use chia seed soaked in cool water to make a "chia gel" that subs for the gums, also. Once you get the bun cup microwave version to your liking, you can then expand it and bake it in a regular oven. Smaller bread pans work to get the best results.

bun in a cup, microwaved,
http://www.celiac.co...44

if a larger cereal bowl is used with more flours and liquids, the result can be sliced to make several slices of "bread"


I'm able to eat buckwheat.
I don't know if I can eat baking soda though. It's likely to contain corn. I woth a try though.

I'll try to make some when I get my hands on some baking soda.

Thank you.

In Topic: Looking For Rice Bread Recipe

09 September 2012 - 04:00 PM

I'm curious why your butter has corn in it. Generally butter (real butter, not margarine) is made with cream, and that's it.

Most recipes using rice flour add other things to improve the texture. In addition to brown rice you could use white rice and sweet rice flour, tapioca, and potato starch flour (I can't remember if you can tolerate nightshades) - add maybe 1/4 cup of those per cup of rice flour. Things like quinoa and millet also help, but only 1/4 c or so per recipe. Yeast will make it rise, but the lactobacillus will not and will be killed during baking and will not add any further benefit. You will need some way to make it all stick together - search this site or the web for replacements for xanthan and guar gums. Some swear by chia seed or flax seed (ground and soaked in water to make a gummy stickiness). Eggs will help if you can tolerate them, and some gelatin.

Get a book like The Gluten-Free Gourmet Bakes Bread by Bette Hagman or some of the other gluten-free bread cookbooks out there and you will probably find lots of recipes and ways to adapt them to your specific needs. Libraries often carry these if you don't want to spend the money.


Corn makes me constipated and the real butter I eat made me constipated. So I assumed it had corn in it.

I've been thinking lately that the constipation is becourse my digestion is messed up do to malnourishment which might explain why the butter made me constipated.

I'll go order those books that you recommended.

Thank you.

In Topic: Citric Acid Problems

05 April 2012 - 12:49 PM

@ciamarie: I see,byt the link I posted say 0.6g per 100g and the site is run by the Australian goverment.

Anyway, after some experimentation, I'm now pretty sure that it's corn/maize I'm intolerant too. Corn is like everywhere too ...grr

Thanks for the help all. I appreciate the help.
I'll come back if new problem pop up =D

In Topic: Citric Acid Problems

03 April 2012 - 02:52 PM

I just remembered that I'm also intolerant to acetylsalicylic acid.
My nose tend to run in the morning. It is not as bad currently as it was when I didn't know I was Gluten intolerent. (I lost like 41-42 pounds over 9-10 months) It run mostly in the morning.
I also had this weird sneezing thing going. I would Sneeze 7-10 times in a row with some very powerfull snezes. Still do 3-4 ish powerfull sneezes a day though.
I get a headache/migraine from time to time and there's often a lot of tention around my eyes. (I rearly take painkillers)
I do have some itcing around my eyes 1-3 times a day in relation to eating. But it's no where near to when I eat gluten.
Sometimes when I eat, I get really sleepy. I though it was my bloodsukker going out of wack.
I tend to get depressed easily, but that's proberbly not so weird with all that is going on right now.
My stool is kinda oliy, which is what make wiping hard.
As for hyperactivity hmm... mayby, I think that it is akathisia I got and now I'm doubting that. I kinda have a hard time starting and staying with a task. I should mention that I have been schitzofrenic, but that when away when I got of gluten *wild scream of pure joy* I only got the dysfunctial memory and akathisia/hyperactivity left.

So this salicylate sensitivity is also a good candidate.

So buying a lokal danish organic thing with Citric Acid and no salicylate in it and vice versa, would be the best way to find out.

@T.H.: Broccoli have 0.3G per 100G Citric Acid accoarding the the link I posted.
I would love to know more about sulfites intolerance.

A thing I have noticed is that the same type of food doesn't always tricker a reaction. If i drink a certain danish chocolate milk my body reacts. But if I eat a chocolate frog with sugger/caramel cream inside my body doesn't react. I once eat some with cabbage with out a problem and a little week latter I tried again and my body reacted. It was a different recipe. I also drank some fresh pressed orange jouice a some point without a problem. My dad, who have the same problem as I, couldn't eat the oranges. My dad doesn't necessary have the same intolerances as I though.

@GFreeMO: Guess I should try an organic orange

Again, thanks for the help. i appreciate it a lot.