Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.

    💬

    • Sign In
    • Sign Up
  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams

    Cooking Tips #1 (Gluten-Free)

    Scott Adams
    0
    Reviewed and edited by a celiac disease expert.

    ¾ teaspoon of xanthan gum per cup of flour & one teaspoon of methylcellulose per cup of flour. Clear Gel in place of methylcellulose has the advantage of being much cheaper and more readily available than methylcellulose.

    If flour is the only ingredient that contains gluten, then you can convert it to a gluten-free recipe. Just replace the flour with Bette Hagmans gluten-free flour mix:



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    2 parts white rice flour
    2/3 part potato starch flour
    1/3 part tapioca flour and a teaspoon of xanthan gum

    Beware of spices which contain wheat flour! Many manufacturers use wheat flour to keep spices from clumping.

    0

    User Feedback

    Recommended Comments

    There are no comments to display.



    Guest
    This is now closed for further comments

  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Scott Adams
    Knox un-flavored gelatin is readily available in regular grocery stores in the baking supplies area. It adds moisture and helps bind ingredients. It is a welcome addition to bread recipes with gluten-free flours. Besides commercially prepared Egg Replacer, Flaxseed can be used as an egg substitution. Mixing one tablespoon ground flaxseed with two tablespoons warm water for each egg. Let it sit after adding. If you are soy tolerant, add one half teaspoon lecithin to this mixture plus one teaspoon baking powder to help the leavening process. When substituting this mixture for a regular egg, add one extra. Duck eggs are often tolerated by those...

    Scott Adams
    (Gluten & Corn Free)
    Ingredients:
    1/3 cup Baking Soda
    2/3 cup Cream of Tartar
    2/3 cup Arrowroot (or potato starch)
    Mix well. Store in an airtight container.
    1-½ teaspoon of this mixture = 1-teaspoon of regular baking power

    Chris Bekermeier
    Celiac.com 07/19/2013 - Those diagnosed with celiac disease or gluten intolerance need to give their kitchens a thorough inspection and take some precautions to ensure that they will not be exposed to gluten in their homes. Even if you are just cutting gluten out of your diet because of personal preference, reconsidering your food preparation environment is essential if you really want to keep gluten out of your food and avoid allergic reactions or celiac disease symptoms.
    Learning what goes into a gluten-free kitchen takes a bit of research. Since you might overlook certain precautions, consider the following list of ways to ensure your kitchen is...

    Lauren Lindsey
    Celiac.com 09/03/2013 - Health food enthusiasts and gluten-free bakers are leaning towards a new flour alternative. Once scarce and requiring tedious home preparation, almond flour is peeled and ground to perfection, light, and readily available. Packaged in a devoted gluten-free facility, Bob’s Red Mill Almond Flour requires one ingredient: almonds. Minimally processed, with a natural hint of sweetness, consider it baker's gold. Gluten-free baked goods tend to lack an outstanding reputation regarding consistency.
    Using almond flour saves desserts from becoming sad piles of gritty disappointment. Individuals with a gluten and grain intolerance are e...