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lauraturnbull

Member Since 02 May 2013
Offline Last Active May 15 2013 05:23 AM
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Posts I've Made

In Topic: Ready To Start Bread Baking, But Still Some Questions

03 May 2013 - 01:32 AM

Expandex is tapioca starch. You can buy this online or from Chinese grocers. You can likely replace it with other starches also. I'm in the UK so I haven't tried the brand you've bought, but can advise that buckwheat is usually subject to cross-contamination. It is usually grown in crop rotation with wheat, hence I haven't found a suitable buckwheat flour yet. :( My best advice for starting out is to buy a few kinds of flour (rice flour, sorghum, millet, etc) and mix your own blends. This gives you much control over the result. It is an investment at the beginning but can be cheaper overall, especially when buying online. I found this article which gives good advice about blending flours:

http://glutenfreegou...read-flour.html

One ingredient that I use regularly is psyllium husk. It gives the dough a gelatinous quality similar to gluten. I would definitely strongly advise looking at recipes that contain this and use long proves like traditional bread. I also don't use eggs or dairy in my bread as the psyllium bind things without weighing the loaf down or adding fat. Please let me know if you've any questions about that!:) Good luck!


In Topic: Vegetarian Gluten-Free Dinner Ideas Here

02 May 2013 - 01:33 PM

I am gluten free and me and dh are both veggie. We eat a mostly vegan diet, with a little dairy thrown in from time to time. I occasionally eat eggs (ie. only in souffle!). I have a few go-to dinners that always go down well:

  • red lentil dhal with brown rice
  • 'gardeners' pie (a shepheards pie with mushrooms and lentils in place of the meat)
  • hm gluten-free pizza (with or without cheese, depending on how healthy we're being)
  • vegetable curries
  • mixed bean chilli with brown rice
  • spag bol with boiled whole buckwheat and mushrooms in place of meat
  • Vegetable stir fry with rice noodles (this is ridiculously quick since rice vermicelli are almost instantly cooked when added to boiling water)
  • Risottos (using pretty much whatever veg I have in the house)

That's all I can think of for now but there is more! Let me know if you want info or recipes or anything. Hopefully it will get some ideas going :)


In Topic: Dumplings!

02 May 2013 - 01:24 PM

These look delish. Pinned them for future reference. :) I think I will try a filling of shredded carrots, cabbage and spring onions (scallions for the american folk) tossed in a little gluten-free soy sauce and sesame oil, as this is what my Chinese exchange student friend puts in her wheat dumplings. I love the idea. So much potential for different fillings!