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NiceNurse

Member Since 16 Apr 2013
Offline Last Active Apr 20 2013 07:18 AM
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Posts I've Made

In Topic: Alternative For Mayonnaise?

16 April 2013 - 06:00 AM

Just curious, as mayonaisse is gluten free why are you making it? 


In Topic: When A Pancake Is A Paincake

16 April 2013 - 05:57 AM

Hi everyone.

 

As I refined my pancake recipe, I found that sometimes I'd get really sick afterwards. This seemed to be the case more and more, until I just didn't want to make them, being sure I'd regret it later. But since it didn't happen with an earlier incarnation of the recipe, I knew it had to be something regarding the changes I'd made to it. I simply had to figure out what the trouble was.

 

What I've determined is that the flour must be completely cooked, or it will make me sick, even if they don't look or taste raw at all. And, much to my chagrin, this depends mostly on the types of flours being used. Cooking them longer didn't get them cooked enough, even when partially burning them. Altering the thickness of the batter has not helped either.

 

The flours that have proved to be trouble thus far are legume (bean) flours. They all seem to require a longer cooking time than can effectively be achieved with pancakes. Or, perhaps the inside of the pancake doesn't get hot enough for this type of flour. Since the very same flours pose no such problem in breads and other things, and since precooking the flour renders them perfectly safe in pancakes, it certainly points to the fact that the flour isn't getting fully cooked. It is disappointing, as I found certain legume flours really help to get a nice texture and flavor in pancakes. Incidentally, even though precooking the flour makes it safe, it also ruined the texture of the finished pancake. So that's really not a satisfactory solution.

 

It also seems that other ingredients which retain moisture may prevent the pancake from cooking fully. This further complicates the matter of obtaining the best texture. Although I find the addition of xanthan or guar gum simply creates a soggy pancake, I did get good results with psyllium husk powder. However, this too tends to prevent the flour from cooking fully, so now I leave that out as well.

 

Currently, buckwheat flour alone is my preference. I recently tried adding some sorghum flour, but neither texture nor flavor was as good. I think I'll try some quinoa next time, and see if that makes an appreciable improvement. I tried some quinoa in the past, and I recall it wasn't bad in small amounts, but that was a much earlier (and different) recipe, so I have to try it again. Thing is, quinoa is comparatively costly, so it'd have to really make a good pancake to be worth it. The buckwheat works pretty well though, just not quite as nice as I'd been getting with some legume flours.

 

BTW, I don't use dairy or eggs, so the remaining ingredients become that much more important.

 

Perhaps those with stronger digestion never notice a partially uncooked pancake. Looking on the bright side, I don't have any craving for raw cookie dough. Can't imagine how I'd feel after a spoonful of that!

 

I'll be updating this thread as I figure out what other flours can safely be used in pancakes.

coconut flour and ground flax seed work great!  xanthan gum is a laxative and can be easily left out of most recipes.  I do use one egg in my recipe, maybe you could find egg substitutes?  


In Topic: 2 Months Gluten Free & Still.....

16 April 2013 - 05:51 AM

For the first few months, I would have symptoms and not really know why.  I did keep a food journal for about a month.  It made me feel as though I was keeping track of some things, especially since my symptoms were delayed (which is why I had no real idea I had celiac until a good GI helped me out).  The first real glutening I had after ditching the gluten was about 3 hours and it was from a liquid source-margaritas to be exact.  Who knew!  Now my reaction time tends to be about 6 hours, but usually from cross contamination of some kind.  I have read other people say in the forum that sometimes their reaction times change and sometimes they don't.  Sometimes their symptoms change and sometimes they don't.  I think it really depends.  Also, some people feel the effects right away and other people have posted in the forum that it takes them a good day or two to react.

 

Going back to the symptoms you are having- in my case, it has taken a lot of detective work to figure things out.  I was glutened off of our grill (that took a couple of times).  We used to cook pizza on the grill and apparently gluten is resistent to the fire!  I just found out that the hand sanitizer I have been slathering all over my hands before I eat has wheat in it.  I couldn't figure out why I would come home from work for weeks feeling as though I have been slightly glutened even though everything I ate was safe.  Take a look at your bath and beauty products as well as limiting dairy for a bit.  Gluten can be in shampoo, toothpaste, chap stick, all forms or make up including lip stick, hand lotion... Maybe something else in your morning routine is causing you to react?

 

Good luck to you!  I love to know when you figure it out : )

 

 

I'm new here. Was diagnosed by biopsy 2 months ago and despite being Gluten Free for 2 months, I'm still having periodic problems with severe diarrhea. The bouts always seem to occur in the morning, after a normal BM. Breakfasts are simple (gluten-free cereal and some fruit). I'm puzzled and frustrated -  any suggestions ? 

I'm sorry you still have symptoms, but it can take years for the intestines to recover from a lifetime of celiac.  Also, you can be sensitive to other grains as well and as other people have answered, other ingredients.  The processed gluten-free foods can be especially harmful as they contain an array of fillers and substitutes.  Xanathan gum, for one is frequently used as a binder and is a known laxative!  This alone could be your problem.  You need to read labels carefully and become a detective.  Start your day with fruits, eggs, vegetables.  Start juicing as veggies are very high in anti-inflammatories.  Look up anti-inflammatory diet and that should help.  It is not easy and it's not fun, but after awhile you learn to eat to live and it becomes more important to feel good than to eat.  Blah...:(  but true