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pennypal

Member Since 02 Jul 2012
Offline Last Active Dec 04 2012 11:21 AM
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Posts I've Made

In Topic: Expandex- Modified Tapioca Starch?

04 December 2012 - 11:24 AM

Tapioca is gluten free.


I guess I am on the wrong forum. I know it is gluten-free but my issue is that there are a lot of gluten-free things that have "modified starch" in them. Only in the last few years have gluten-free products had modified starches that had a "NAME" like Expandex

In Topic: Expandex- Modified Tapioca Starch?

04 December 2012 - 11:04 AM

I didn't realize it was an old forum. I hope it gets re-activated because today I have what I call a "chemical" hangover. All my muscles ache. I made pizza last night with a very popular brand of commercial crust. I knew better. About 2-3 months age I ate at my favorite Pizza place (gluten free) next morning I ached all over. I ate there one more time before I realized they had changed their crust. I asked their response was "same crust", I checked label, it's ingredients used to say tapioca starch now says "_____'s Best Blend (tapioca starch).

I have sent this question out before because I think Tapioca is being modified like wheat has been. I also have had a reaction to an "absolutely delicious gluten-free cupcake" I now bake all my own products. Your reference to Accent is more accurate than you realize.

In Topic: Making Meatballs, Corn Meal Or Crumbled Millet Bread?

03 December 2012 - 08:05 PM

Has anyone tried Rice chex instead of breadcrumbs. We love fish breaded in them. Meatloaf most anything that needs crumbs.

In Topic: Mac And Cheese Help Please!

03 December 2012 - 08:00 PM

Shar pasta is really good. combination of corn and rice. It's not so delicate that it overcooks easily. gluten-free family likes it too

In Topic: Want Bread Recipes (Multiple Food Intolerances/allergies)

03 December 2012 - 07:45 PM

have you tried flax as an egg substitute

Help please. I'm somewhat new to gluten-free eating (about 6 months). I would like some tried-and-true bread recipes that omit the following problem foods:

Gluten
Eggs
Soy
Casein (dairy)
Corn
Rice
Potato

Oats are OK for me, as are nuts.

I am having a hard time because so many of the gluten-free recipes use corn, rice and potato, which I cannot have, and also egg. I have not even come across a decent all-purpose gluten-free flour that does not use one of my problem foods—I have resorted to grinding my own flours instead. I'm having difficulty getting the texture right, I think, because many of the recipes use egg, and I am having to try something else (like chia seeds). Nothing seems to come out quite right. Yes, I do know gluten-free baking tends to be a bit denser, and I'm OK with that. I just don't think what I'm making is coming out right in the end. And I can't compare it to store-bought gluten-free baked goods because all of those have my problem foods in them, so I've never eaten them. I can't even get Chebe bread to come out quite right, I think, because of avoiding eggs and dairy (I'm guessing my Chebe isn't right ... since I haven't had it before and can't have it according to the written instructions, I have no real comparison). I've asked around elsewhere, but no one ever responds.