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  • Jefferson Adams
    Jefferson Adams

    Will New Gluten-free Cassava Flour Rock Your Baking World?

    Celiac.com 11/01/2010 - American Key Food Products (AKFP) has announced a patent application for the production process for a gluten-free cassava flour. The company also announced that it has begun initial production of this new gluten-free flour at its manufacturing facility in Brazil.

    Gluten is the protein found in wheat, rye, and barley. Gluten provides the structural elasticity in kneaded dough products, permits leavening, and supports the crumb structure and chewy texture of traditional baked goods.

    In the last few years, a number of manufacturers have produced gluten-free flour and starch products for gluten-free baking. However, creating baked goods without gluten is challenging, and the resulting baked goods can often be dry, crumbly, or gummy products.

    Cassava, or tapioca flour, has been one of the more promising ingredients for gluten-free baking. However, most traditional cassava flours have a coarse texture, similar to corn meal.

    According to AKFP technical sales director Carter Foss,  the company has spent more than a year developing the flour to have baking characteristics that closely mimic wheat flour in structure, texture and taste.

    The result of the AKFP process, which uses the complete root, is a fine, soft flour that contains both protein and fiber. The patent application covers various aspects of the manufacturing process, including particular milling and drying procedures, as well as the resulting flour itself.

    “During the processing of it, we have to get the physical characteristics made correctly or the flour fails. It over-bakes and turns to dust,” Foss said.

    Foss says that AKFP cassava flour can replace combinations of flours, starches and hydrocolloids in gluten-free baked goods, allowing for a simpler ingredient statement.

    After the pilot runs are completed at its new Brazilian facility, AKFP intends to have continuous production on line by the beginning of 2011.

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    Thank you for the article on the new flour. I can't wait to try baking with it. It is fun to try new products and hopefully I will get great bakery items at home.

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    I was diagnosed with celiac in 1961. Back then there wasn't very much in the gluten free world. I'm so excited about the new advances they are making. It is becoming much easier to stay gluten free. I just know someone will come up with a flour that behaves every bit as good as glutenous flours, hopefully this will be it.

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    Yes, but doesn't cassava mess with your thyroid if you consume too much? I read it in a book on the thyroid gland. You have to be careful - too much of anything isn't good. Let food be your medicine...

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    Yes, but doesn't cassava mess with your thyroid if you consume too much? I read it in a book on the thyroid gland. You have to be careful - too much of anything isn't good. Let food be your medicine...

    Cassava in large quantities can effect thyroid function of severely iodine-deficient populations. Cassava is often consumed as the main calorie source by populations suffering from malnutrition. A few cakes eaten in our abundant food nation shouldn't harm most people.

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    Here it is almost 2014 and I have just found this informative article. Recently, I found XO Baking Co.'s cookie mix and enjoyed delicious just-baked cookies for the first time in going on two decades. Cassava is here and it is terrific! My diet is extremely limited, so I'll be looking for the flour itself to make something besides treats, but thank goodness for progress!

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    I have also just discovered the XO Baking Company products...so far I've tried sugar cookies, brownies, chocolate chip cookies, banana bread, pumpkin bread, and there are other mixes as well that I haven't yet tried. The ingredients in all of them seem to be a base of cassava and coconut flour. Everything I've tried has been phenomenal and tastes exactly like the "real" gluten product equivalent, and no one who didn't know these are from gluten free mixes would ever suspect these products are not made with wheat. The bread textures are fluffy and perfect. The usual gluten-free mixes (rice flours and tons of starches) really upset my digestive system, and I've never been sure if it was the vast combination of components, or the rice flour, or what it was. So far, I have done well with all of the cassava flour mixes, no upsets whatsoever. This company also makes a cassava flour mix which I haven't yet found. However, I suspect it will be more cost effective than mixes because you do have to add a lot of your own ingredients to the mixes (which are expensive), so I suspect you could make your own recipes from scratch and just add the cassava flour and it would possibly be more cost effective. In any case, cassava flour (or the cassava-coconut flour combo) is absolutely amazing for celiacs, and I haven't had anything this delicious for decades.

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    And what about the cyanide potential from Cassava? What is the residual amount left from processing? Independent lab results? Please be sure to include the cons of things when you write about the pros, otherwise it just looks like an advertisement. Thank you!

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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, science, and advanced research, and scientific methods. He previously served as Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

  • Related Articles

    Wendy Cohan, RN
    Celiac.com 11/12/2008 - It's not as hard as you might think!  It's easy to start with the big items—a gluten-free turkey, gluten-free stuffing, gluten-free pumpkin pie, and of course, gluten-free gravy.  All are easily achievable by the average home cook, and no one will be able to tell anything is different or unusual—just a lovingly prepared meal full of flavor.
    Order an organic turkey from New Seasons or Whole Foods in plenty of time, or choose a less expensive option such as Norbest, Riverside, or Honeysuckle White (my favorite).  Some commercially produced turkeys contain gluten in the broth used to inject them full of flavorings, salt, and fat.  It is important to avoid eating gluten with your conscientiously prepared meal by choosing a gluten-free turkey as your centerpiece.  Check the label and it should say no MSG and no gluten on the front or under the nutrition label on the back.  Season turkey with high quality herbs like sage, thyme, and rosemary, or go Latin with cumin, chilies, and lime, but forgo additional salt.  Most turkeys are pre-salted—some excessively so.  The turkeys I surveyed at my discount grocer ranged in Sodium Content/Serving from 160 mg. to 325 mg.  Honeysuckle White, which I cooked at my Thanksgiving Prep class, had 200 mg. and I did not need to add any salt when cooking.  It was moist, flavorful, and delicious.
    Gluten-free stuffing is easy, just buy or make the best gluten-free bread, cube it and dry in a low temperature oven.  Angeline's bread, available locally here in the Pacific Northwest, makes excellent stuffing (it does contain milk powder).  You can also make a wild rice/brown rice and dried cranberry pilaf style stuffing, which can be cooked separately, or used to stuff the bird.  You can make terrific stuffing using my recipe for focaccia bread, available in my Thanksgiving Planner (see below).
    Use sweet rice flour to replace the traditional wheat flour in thickening gravy.  If it's not quite thick enough you can add a little tapioca or potato starch.
    I’ll inject a note of caution here, for those folks with gluten-related bladder problems. If you still have a sensitive bladder, take it easy on the cranberry sauce.  I know, it’s recommended to prevent bladder problems, but in reality, it is quite harsh on the bladders of those who already have them.  You may be able to tolerate a little apple cider, though, and herb tea is a good option, especially some nettle leaf tea before you have dinner, whether it’s one you’re preparing or not—nettle leaf can help to minimize any food sensitivity reactions you may have, although it can’t prevent a reaction to gluten, so do maintain your gluten-free diet, and don’t be afraid to ask your host or hostess about ingredients.  It’s best to do it before-hand rather than at the dinner table.  Think about how relaxed you’ll be if you already have your game plan when you get to the table, and know exactly what you can eat, and which dishes you’ll need to politely pass on to the next guest.
    For pumpkin pie, all you really need to do is make a killer pie crust and make sure your filling is dairy free if necessary.  You can substitute Earth Balance for regular margarine—it's gluten-free and dairy-free, or if you tolerate dairy products, use butter.  Or, you can use oil to make pie crust.  I’ll include recipes for both crusts, and the pies, here.  To replace milk in your pumpkin custard for the pie, there are many options to choose from:  rice, soy, almond, hazelnut, or hemp, but for extra richness, try coconut milk—it has a very mild taste and won't overwhelm the pumpkin flavor.  I'm very happy with the recipe I included in my Thanksgiving Planner & Recipe Guide.
    Poached pears or other fruit make a lovely alternative to pie, especially when prepared with the finest ingredients and served in an attractive dessert bowl.  I use my Mom’s retro 1940’s curvy glass bowl, which always brings back happy memories.  No, I wasn’t actually around yet when she got the bowl!
    Here’s the menu for my 2008 Thanksgiving dinner:

    Sangria with Cranberries Yeasted Pumpkin Bread Traditional Roasted Thanksgiving Turkey Traditional Tukey-Sage Stuffing (Made with Focaccia Bread) Traditional Turkey Gravy Mashed Yukon Gold Potatoes Yam Gratin with Spiced Pecans Green Salad with Satsumas, Avocados, And Lime Dressing Wild-Rice-Cranberry-Pecan Pilaf (Alternate Stuffing) Oven Roasted Green Beans or Asparagus Cranberry Pineapple Salsa Pumpkin Pie with Coconut Whipped Cream (Optional)
    To view my Thanksgiving menu, or order my Thanksgiving Planner & Recipe Guide, go to my Gluten-Free Choice Web site (see the link in my biography on the upper-right), and look under the “Gluten Free Resource Guide” tab.  At the bottom of the page, below the Thanksgiving Menu, you’ll see how to order the guide.
    TWO GLUTEN-FREE PIE CRUSTS
    Tender Gluten-Free Pie Crust
    (Adapted from Karen Robertson)
    Ingredients:
    1 ¼  cup gluten-free flour blend (+ up to 1 tablespoon more as needed)
    ¼ cup tapioca starch
    ¼ cup potato starch
    1 ½ teaspoon guar gum or 1 ¼ teaspoon xanthan gum, not both
    2 teaspoons fructose
    9 tablespoons Earth Balance Vegan margarine or shortening*
    1 large egg + 1 egg yolk
    1 ½ tablespoons apple cider vinegar or cold water
    (if using shortening, add ½ teaspoon salt)
    Directions:

    Mix together dry ingredients, then cut in margarine or shortening carefully until there are no lumps larger than pea-size. Beat together the eggs, and water or vinegar. Make a well in dry ingredients and add egg and liquid mixture, stirring carefully with fork to combine. When dough is just barely beginning to hold together, turn out onto a floured surface and flatten and fold, and flatten and fold again.  Do not overwork dough. Roll out carefully between wax paper. Remove top sheet of wax paper, and invert crust into pan.  Using wax paper, press crust into pan and form, then remove wax paper.  Use a similar technique for top crust if using.

    SOY-FREE, EGG-FREE OIL-BASED PIE CRUST
    (Adapted from Betty Hagman’s recipe)Ingredients:
    1 cup gluten-free flour blend
    ½ cup potato starch
    ½ cup sweet rice flour
    3 teaspoons xanthan gum
    1 teaspoon salt
    2 teaspoons fructose
    3 tablespoons cold rice milk
    2/3 cup vegetable oil
    Directions:

    Mix together all dry ingredients, then mix together rice milk and oil. Make well in dry ingredients and add rice milk/oil mixture, stirring gently with fork to combine. Proceed as directed in previous recipe. PUMKIN PIE (Gluten-Free)
    Choose either one of the pie crust dough and make as directed.  Place in pie plate, and carefully cover inside of crust with foil.  Fill pie crust with dried beans or rice, and pre-bake crust about 10 minutes at 350.  When edges are set, remove foil and beans, and bake another 5 minutes, or until bottom crust is beginning to crisp slightly.
    Here’s the filling:
    This makes enough for two 8 inch pies, so if you’re only doing one, cut it in half.
    Filling Ingredients:
    2 15-ounce cans of pumpkin, not pumpkin pie filling, or 1 29-ounce can of pumpkin
    4 whole eggs
    2 tablespoons gluten-free flour blend
    1 teasoon sea salt
    1 teasoon cinnamon
    ¼ teasoon cloves
    ½ teasoon allspice
    1 teasoon ginger
    ½ cup fructose
    1/3 cup dark agave syrup
    2 teasoons vanilla extract
    2/3 cup full fat (not light) coconut milk
    2/3 cup unsweetened rice or almond milk
    Directions:
    If making only half the recipe, you can make this in the blender, which is very quick and easy, and also makes it easier to pour into the crust.  The full recipe will exceed the capacity of most blenders.

    Mix all ingredients together in large mixing bowl, in approximately the order they are listed.  Blend until thoroughly mixed. Pour into pre-baked pie shell, and bake for fifty minutes at 325.  Remember to reduce oven temperature after pre-baking the pie shells.  Check for doneness every 5 minutes thereafter, by inserting a paring knife into the pie; it should come out clean.
    FOCACCIA BREAD WITH CARAMELIZED ONIONS

    Prepare liquid ingredients in a small bowl:

    1 teaspoon apple cider vinegar 1 tablespoon fructose 1 tablespoon agave syrup 1/3 cup vegetable oil (light tasting olive oil works well) 2 eggs + 1 egg white at room temperature, or equivalent egg substitute (Ener-G foods, or flax seed & boiling water – beaten with fork until foamy) 1 ¾ cups warm milk substitute (rice milk etc.) (110-115 degrees)
    …and prepare dry ingredients in separate bowl, combining with whisk
    1 package active dry yeast (equiv. to 1 tablespoon) + 1 teaspoon yeast 1 teaspoon fructose 3 ¼ cups all purpose baking mix (2 parts brown rice flour, 1 part sorghum flour, 1 part tapioca starch, ½ part potato starch) ¼ cup teff flour ¾ cup amaranth flour 4 teaspoons guar gum 1 ½ teaspoons salt ¾ teaspoon garlic powder
    Directions:
    Combine all wet ingredients and beat together with whisk.  Add flour mixture all at once, stirring on low until combined.  Increase speed to medium and beat for 3 full minutes.  Let dough rest in bowl, covered with towel for 10 minutes, and it will firm up slightly.  Wash and dry hands, then coat with gluten-free cooking spray.  Scoop 2 equal portions of dough onto prepared pizza pans, sprayed lightly with cooking spray.  Pat dough into smooth round, and begin to work dough out into a round about ½” thick and about 10 inches in diameter.  When dough begins to stick to hands, rinse hands in warm water, shake it off, then continue to spread dough.  When dough reaches desired shape and size, use fingers to lightly dimple dough, and sprinkle lightly with granulated garlic. Cover with towel, and place in warm, draft-free place to rise for 40 minutes. Preheat oven to 375F and bake for 8-10 minutes.  Remove bread from oven and brush with olive oil - add caramelized* onions and return to oven for an additional 10-15 minutes.
    *To caramelize onions, place 1 tablespoon olive oil over medium heat, Add 2 cups sliced sweet onions; cook slowly, stirring often until softened and taking on dark caramel color.  This cooking process basically released the sugars from the onions.  You can add a little water, wine, or chicken broth to prevent sticking to bottom of pan.  Also be sure to scrape bottom of pan well each time you stir during cooking.


    Jules Shepard
    This recipe may be prepared using a mixer and oven or in a bread machine. This loaf is light and airy, yet substantial enough to use as sandwich bread (however, if you want a denser loaf, simply add 1/4 cup dry milk powder to the dry ingredients).
    The recipe boasts the addition of flax seed meal and flax seeds which contribute a large amount of dietary fiber and other beneficial nutritional properties like high omega 3.  The simple addition of two tablespoons of flax seed meal to this bread also adds four grams of dietary fiber and three grams of protein.  As an alternative, you can simply use 2 eggs in place of the flax seed and water mixture, and you will add the dry yeast to the dough at the final mixing step.
    When using a bread machine, always be sure to add all liquid ingredients to the pan first, followed by the dry ingredients. I recommend sifting all dry ingredients (except yeast) together in a bowl first, then pouring it into the bread machine pan. If the dough seems too thick, gradually add more yogurt, one quarter cup at a time, until the dough is still thick, but able to be smoothed with a spatula. Be sure to check the bread with a spatula throughout the mixing process to ensure that all the dry ingredients have been incorporated. Smooth the top with a rubber spatula and when done mixing, sprinkle any desired toppings on top of the loaf. Select either the gluten-free bread setting on your machine, or the quickest bake setting like a light crust 1 ½ pound loaf. Remove the pan from the machine when finished baking (internal temperature should be between 205-210F).
    When making with a mixer and oven, follow the specific directions outlined below.

    Ingredients:
    2 Tablespoons ground flax seeds or flax seed meal
    ½ cup very hot water
    1 tsp. granulated cane sugar
    1 Tablespoon rapid rise or bread machine yeast
    ¼ cup Earth Balance Shortening, cut into small pieces (or canola oil, if using a bread machine)
    3 ¼ cups Jules Gluten FreeTM All Purpose Flour *
    ½ teaspoon baking soda
    2 teaspoons gluten-free baking powder
    Pinch of salt
    2 Tablespoons honey
    1 teaspoon apple cider vinegar
    1 ½ cup vanilla yogurt (dairy or soy)
    1 Tablespoon flax seeds
    Toppings of choice (coarse sea salt, sesame seeds, flax seeds, etc.)

    (* I cannot predict how this recipe will work with any other flour mixture but my own.  The mix recipe may be found in media links on my website and in my book, Nearly Normal Cooking for Gluten-Free Eating, or pre-mixed from my website.)Directions:
    In a small bowl, add the hot water and flax seed meal and stir. Let sit for 5 minutes. Add the yeast and one teaspoon of sugar to this mixture and stir. Set aside for 5 more minutes for it to begin to bubble and grow; if the mixture does not bubble or grow, throw it out and re-mix with fresh yeast. Sift remaining dry ingredients together in a large bowl. Cut in the pieces of shortening using a pastry cutter or the dough paddle on your mixer. Add the remaining liquid ingredients next, mixing well. Finally, mix in the yeast/flax seed meal mixture and stir well using the dough paddle. If the dough seems too thick to form a loaf, gradually mix in more yogurt, one quarter cup at a time, until the dough is still thick, but able to be smoothed with a spatula.

    Scoop the dough into a greased bread pan (use a dark metal pan if you like a darker crust on your bread; lighter, shiny metal or glass if you like a light crust). Smooth the top, sprinkle with any toppings, then cover with a sheet of wax paper sprayed with cooking oil. Sit the covered dough for 30 minutes in a warm place like an oven warming drawer or even in your oven with the light on.
    Remove the raised dough to a preheated convection oven set to 275 F or a preheated static oven set to 300 F. Cook for approximately 60 minutes, or until the crust is browning nicely and a cake tester or skewer inserted into the center of the loaf comes out clean (internal temperature should be 205-210F). Remove to a cooling rack and rotate gently from side to side every 5 minutes or so if it looks like your loaf wants to sink at all in the middle. When cooled for 15 minutes or more, remove from the loaf pan to finish cooling before slicing.

    Jules Shepard
    Ok, I know these cookies aren't free from peanuts, but they are peanut butter cookies, after all!  If you can do almonds, but not peanuts, definitely try this recipe with almond butter – yum!
    For the rest of us with other dietary restrictions, take heart! These cookies fit the bill! They're delicious, and still gluten-free, dairy-free, egg-free, soy-free, and sugar-free! Yes, they even have a low glycemic index! Enjoy these cookies on their own, or add chocolate chips (dairy-free chips are great too!) for a change of pace. High protein, loads of vitamins and minerals, dietary fiber – it's all there, and in a cookie!!!  Maybe I should have called these “Guilt-Free Cookies”!!!
    Don't be daunted by some of the unusual flour ingredients. Try them if you will, or just use my all purpose blend instead, for a quick and easy recipe substitution.
    Ingredients:
    1 ½ cups peanut butter (natural or no sugar added)
    ¾ cup agave nectar (light or dark)
    1 Tbs. gluten-free vanilla extract
    ¼ cup unsweetened applesauce
    ½ tsp. salt
    1 cup Nearly Normal All Purpose Flour*
    ¾ cup buckwheat flour (or Nearly Normal All Purpose Flour)
    2 Tbs. mesquite flour (or Nearly Normal All Purpose Flour)
    2 Tbs. almond meal (or Nearly Normal All Purpose Flour)
    ½ cup+ chocolate chips (optional)
    Cinnamon and sugar (or granulated splenda) mixture (or cinnamon only) for tops of cookies
    *Nearly Normal All Purpose Flour may be made using the recipe found in my cookbook, Nearly Normal Cooking for Gluten-Free Eating, or on my Web site.
    Directions:
    Preheat oven to 350 F.
    Blend peanut butter and all liquid ingredients together, then add in the dry ingredients, mixing until fully incorporated.
    Prepare a cookie sheet lined with parchment paper. Roll balls of dough approximately the size of ping pong balls in your hands and place on the prepared cookie sheet. Dip a fork in the cinnamon-sugar mixture and press into each cookie to flatten with a criss-cross design.

    Bake for 10-12 minutes and remove to cool on the pan.

    Finished "Free-From" Peanut Butter Cookies
     

    Jefferson Adams
    Celiac.com 12/24/2012 - Like many people, I associate the holidays with delicious desserts and yummy baked goods. As a child, holidays meant ovens warming the house, delicious smells filling the rooms, counter tops brimming with wonderful treats. Homemade desserts and baked goods bring these things and more to the holidays. They bring smiles to the faces of friends and guests and family. They bring joy to the heart.
    However, for people with gluten-sensitivity or celiac disease, making tasty desserts and baked goods comes with extra challenges. Not only do they need to avoid wheat and flour, they need to find recipes that match the taste and texture and goodness of favorites that are now off-limits.
    In fact, these challenges have inspired us to include links to some of our best loved and most delicious gluten-free holiday recipes. To help you bring delicious desserts and baked goods to your holiday table, here is a recipe for a delicious gluten-free apple pie, followed by links to some of our best loved gluten-free desserts and baked goods.
    This pie crust recipe comes from King Arthur Flour
     
    Great Gluten-free Apple Pie
    Gluten-free Pie Crust Ingredients (Makes 1 crust):
    1¼ cups King Arthur Gluten-Free Multipurpose Flour 1 tablespoon sugar ½ teaspoon xanthan gum ½ teaspoon salt 6 tablespoons cold butter 1 large egg 2 teaspoons lemon juice or vinegar Apple Pie Filling Ingredients:
    6 cups thinly sliced, peeled apples (6 medium) ¾ cup sugar 2 tablespoons King Arthur Gluten-Free Multipurpose Flour ¾ teaspoon ground cinnamon ¼ teaspoon salt 1 tablespoon lemon juice Directions:
    Heat oven to 425F. Be sure to double crust ingredients for a 2 crust pie.
    Cut the cold butter into pats. Then, in a large mixing bowl, work the pats into the flour mixture till it's crumbly, with some larger, pea-sized chunks of butter remaining.
    Whisk the egg and vinegar or lemon juice together till very foamy. Mix egg and vinegar mixture into the dry ingredients. Stir until the mixture holds together, adding 1 to 3 additional tablespoons cold water if necessary.
    Shape into a ball and chill for an hour, or up to overnight.
    Allow the dough to rest at room temperature for 10 to 15 minutes before rolling.
    Roll out on a cutting board clean table that is heavily sprinkled with gluten-free flour.
    Invert the crust into the un-greased 9-inch glass pie plate. Press firmly against side and bottom.
    Tip: The egg yolk makes this crust vulnerable to burned edges, so always shield the edges of the crust, with aluminum foil or a pie shield, to protect them while baking.
    Tips for Better Baking:
    Baking on high heat at the beginning will help prevent sogginess on the bottom of the crust. For best results, use a metal pie pan. Aluminum works best. Bake at 425°F on the bottom rack of your oven for 20 minutes, then reduce the heat to 350°F, move your pie to the middle rack, and continue to bake until the crust is golden and the filling is bubbly (40-45 minutes total baking time). Brushing the crust lightly with milk and sprinkling it with sugar will help the crust to brown better, and will also give a nice sparkle and sweet crunch to your finished pie. Here are links to some of our best loved gluten-free desserts and baked goods (Note: King Arthur Gluten-Free Multi-Purpose Flour will work well in place of regular wheat flour most of these recipes, so feel free to substitute as you like):
    Holiday Pumpkin Bread (Gluten-Free) Orange Walnut Bread (Gluten-Free) Pumpkin Pie Banana Nut Bread #3 (Gluten-Free) Gingerbread #2 (Gluten-Free) Decadent Gluten-Free Triple Chocolate Chunk Cookies Quick Cranberry Coconut Cookies (Gluten-Free) Molasses Spice Cookies (Gluten-Free) Snickerdoodles (Gluten-Free) Pumpkin Chocolate Chip Cookies (Gluten-Free) Soft Sugar Cookies (Gluten-Free) Frosted Pumpkin Bars (Gluten-Free) Sugar & Spice Madeleines (Gluten-Free) Lebkuchen (German Ginger Cookies - Gluten-Free) Three Ingredient Gluten-Free Pie Crust Danish (Gluten-Free) Pumpkin Cheesecake with Butter Pecan Crust (Gluten-Free) Apple Crisp #2 (Gluten-Free)  Tasty Apple Crisp (Gluten-Free)

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    Im the same, I never know what to eat, some food does better than others for me, I went on to make my own soup and Im glad I did, I should do it more often and at least then J know what's going in to it, it wasn't the best first try but I enjoyed it haha
    Thank you for the advice, in the end I went and made my own soup, not great for my first try but it was better than potentially making myself worse, I enjoyed it, I got some vitamains too to take, I was able to find a liquid Vitamain B Complex, the store I went to was helpfull enough to show me what was Gluten Free.   I fealt awful around then, Im feeling like I have more energy now I can actually do things and focus more, Ill keep on like I have been, Im not 100% and still have some B
    Not to mention the fact that (for those using the Nima) the Nima sensor has been known to give false positives. https://www.theverge.com/2019/4/1/18080666/nima-sensor-testing-fda-food-allergy-gluten-peanut-transparency-data https://www.celiac.ca/cca-statement-nima-gluten-sensor/ https://www.allergy-insight.com/nima-is-it-really-96-9-accurate/ https://www.glutenfreewatchdog.org/news/troubling-gluten-testing-data-released-by-nima-but-hold-the-phone/ https://www.glutenfreew
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