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      Frequently Asked Questions About Celiac Disease   04/24/2018

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What is Celiac Disease and the Gluten-Free Diet? What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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    ALMOND FLOUR BREAD (GLUTEN-FREE)


    admin


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    This recipe comes to us from Susan Carmack.

    Dry Ingredients:
    1 cup of brown rice flour
    1 cup almond flour
    ¾ cup white rice flour
    ¼ cup tapioca flour
    2 ½ teaspoons guar gum or xanthan gum
    1 teaspoon salt
    2 teaspoons instant yeast

    Wet Ingredients:
    2 eggs
    2 tablespoons honey
    2 tablespoons olive oil
    1 teaspoon vinegar or lemon juice
    1 - 1 ¼ cups warm water

    Mix dry ingredients in food processor. Add the wet ingredients. Process until it is thick like a cake mix. Add more water as needed. Pour into pan and rise as high as ¾ of the pan. Bake at 350F for 30 minutes.

    For cinnamon raisin or date loaf, add ½ cup of soaked raisins - (5 min in boiling water) and 2 teaspoons of cinnamon. For pizza, spread the dough onto a cookie sheet using lots of olive oil to press it down. Bake at 400F for 10 minutes. Add toppings and cook another 10 minutes.


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    Loved this bread! Taste, texture, and it lasts quite a long time when kept in the fridge. And good for you too!

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    Guest Nancy

    Posted

    I make this bread with 3/4 cup brown rice and 1/4 c. teff flour. Teff adds more vitamins and iron. This recipe works great in the bread machine. Set for 1.5 lb. loaf, sweet bread and light crust. My 5 yr. old grandson asks for this bread all the time. Even non-celiacs love this bread!

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    Guest Christine

    Posted

    This was my first gluten free bread making experience, and it went fabulously!! When you cut it right out of the oven, it steams, smells, and tastes just like regular bread! I do not suffer from celiac disease, but I'm studying medicine and would like to pursue gastroenterology. I figure if I try a gluten free diet, I'll know what my patients are going through. All in all, loved this recipe!!

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    Guest Elizabeth

    Posted

    Hi All, I am excited about this bread but as with many other wheat free breads they keep turning out bad. Can someone tell me, how long do you let the dough rise before putting it in the oven?

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    Just tried this out and it turned out great although it was not fully cooked in the center, I just put it back in for another 5 minutes. But it's delicious, great texture, fluffy inside and crunchy crust and my 3 year old loves it! Toasts beautifully too. I actually only let it rise for about 5 minutes (it didn't seem to be rising at all and I was pressed for time) But it rose beautifully in the oven, may be more dense than if I'd waited for it to rise, but then, gluten free bread usually is. Thanks for the recipe.

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    This is a great recipe.. my favorite by far. I use 1 cup rice flour (which ever I have on hand) and 1 3/4 cup almond flour ( I like the "brown bread" taste it gives). I also add 1 tsp. baking soda to make it a little fluffier. I bake it in a smaller loaf tin, at 325F for 45 min and let cool completely.

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    This bread is excellent! I have no experience at making bread, but this was really easy, fast, and turned out great! Texture and flavor are exceptional. Variation: the 2nd time I made it, I added 1 tsp. gelatin plus additional 1/4 cup water (to compensate), and came out with a very nice sandwich bread - a bit more of a spongy texture like regular bread. So, if that's what you're after, worked great. However, I will go back to the original, as I prefer the 'meal' texture. Thanks for this great recipe!

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    Thank you for this recipe. I have an intolerance to gluten, wheat, dairy, eggs, almonds, yeast. I tried this recipe and substituted the yeast with a heaped teaspoon of baking powder, swapped out the almonds for hazelnuts and used 'No Egg' in place of real eggs. I was very impressed with the result. Love the taste! I would definitely make this again. After a bit more tweaking, I think this will be a regular feature in our house. Thanks again. It's always nice when you find a recipe that you can add to the book when you are just starting out.

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    Thank you! My son has a wheat & corn allergy and this bread was my first experience with wheat free baking. It is delicious!! I add 3 tablespoons potato starch, slit the loaf down the middle and drizzled honey. This was beyond my expectations and my son can now take sandwiches to school for lunch again. Thank you bunches.

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    admin

    This recipes comes to us from Kathy Scholz.
    In a small bowl combine:
    ½ cup warm water
    2 teaspoons sugar
    4 teaspoons dry yeast granules
    Set aside and let stand for 15 minutes
    2 cups white rice flour
    2 cups tapioca flour
    ¼ cup sugar
    4 teaspoons xanthan gum
    2/3 cup dry milk
    1 ½ teaspoons salt
    Combine the above six ingredients in a large bowl (use largest mixing bowl).
    1 ½ cups water
    4 tablespoons melted butter or oil
    1 teaspoon gluten-free vinegar
    3 eggs
    Mix above dry ingredients in a large bowl, and the four liquid ingredients in a small bowl, then add the butter mixture and yeast mixture to the dry ingredients. Beat on high for 2 minutes. Use two small greased bread pans, as one large one seems to cause the bread to rise too high and become like a mushroom. Allow to rise in pan, then bake at 350 degrees 20 - 25 minutes. Adjust time depending on size of loaves. Can also be made as sandwich rolls, as indicated below: use small individual pie tins (about 4 across, purchase in paper goods supply store, round out the bottom crease with your thumb and finger, or press the tin down on the bottom of a jar the appropriate size to round out the crease, these may be reused time and time again) spray the tins with cooking oil, divide dough to make about 12 sandwich rolls, place pie tins on two cookie sheets, allow to rise, if desired brush with a mixture of egg and water, sprinkle sesame seed or poppy seeds over top, before baking. Bake until nicely browned in 15 -20 minutes.

    admin

    This recipe comes to us from Ingvald Söderholm.
    Ingredients:
    ¾ cup + 1 tablespoon water
    1 teaspoon caraway seeds
    3/5 teaspoon ground whole coriander
    ½ teaspoon fennel seeds
    2 teaspoons linseeds
    ¼ cup + 3 tablespoons liquid sourdough
    2 ¾ cups freshly ground buckwheat flour (in a blender)
    1 teaspoon salt
    2 teaspoons fruit sugar
    ¾ ounce compressed yeast
    1 ½ tablespoons olive oil or rapeseed oil
    1 tablespoon + 2 teaspoons tapioca flour
    3 ½ tablespoons waterLiquid Sourdough Ingredients:
    2 cups water
    ¾ cup buckwheat flour
    8 teaspoons lactic acid fermented carrots OR white cabbage (sauerkraut)
    Directions:
    In a blender, process ingredients for the liquid sourdough, strain and pour into a glass jar and put the cap loosely on top. Set aside at room temperature for 3 days. Once a day, tighten cap and shake the jar. After fermentation put in refrigerator with tightened cap. In a blender, process liquid sourdough, spices and water. Pour the liquid dough into a large dough-mixing bowl. Add buckwheat flour and linseeds, and with a sturdy dough-scraper stir and knead until well combined. Set the bowl aside, covered with a baking towel, at room temperature for 14-15 hours.
    When fermentation of the dough is done, dissolve yeast, fruit sugar and salt in 1 tablespoon of lukewarm water. Pour the tapioca flour into a sauce-pan with 3 ½ tablespoons of cold water. Whisk until mixed, then heat up until it thickens and gets sticky and then let cool. Pour the yeast mixture and olive oil into the dough, then put the tapioca into, and, with the dough-scraper, knead until well combined. Put baking paper on a baking plate. Place 9 pats of dough on the plate, sift buckwheat flour onto them, press together each of them (with an un-perforated turner) forming rounds. You can use baking forms or not. Cover with a baking towel. Heat the oven, set to 125 F, for 2 minutes and then turn it off. Place the plate, still with the baking towel over it, on a lower shelf in the oven and let rise about 4 times its size.
    Heat the oven to 425 F, put in the plate, turn off the heat and bake for 5 minutes. Then turn on the oven again and bake until browning approximately 12 minutes. Tap off excess flour from the buns after baking. It is preferable to use spring water and organic ingredients if possible. Store in the freezer to retain freshness.


    Jefferson Adams
    The season of green is upon us once again and a Saint Patrick’s Day celebration wouldn’t be complete without a hearty piece of Irish soda bread. Reminiscent of a large scone, this recipe yields delightfully sweet bread. My Irish friends tell me a good crumbly piece of “Leprechaun Bread” goes great with a sharp cheddar cheese. I think a dab of butter and sprinkle of cinnamon is a nice topper as well.
    Ingredients:
    1 cup brown rice flour
    ¼  cup tapioca flour
    ¼  cup potato starch
    1 teaspoon xanthan gum
    1 teaspoon baking powder
    ½ teaspoon baking soda
    ½ teaspoon unflavored gelatin
    ½ teaspoon nutmeg
    ¼ cup buttermilk
    6 tablespoons melted butter
    1 tablespoon honey
    1 egg, beaten
    ½ cup raisins or currants, soaked in hot water for 10 minutes
    Directions:
    Preheat oven to 350° F and line a standard loaf pan or baking dish with parchment paper.
    In a large bowl, combine all dry ingredients until well-incorporated.
    In a second bowl, stir together buttermilk, butter, honey, egg and soaked raisins.
    Hollow out a small well in the dry ingredients and slowly pour in the wet mixture. Stir until combined and sticky. Form into a loaf and transfer to baking pan. Cook for 35-40 minutes until a knife inserted in the middle comes out clean.
    Let cool and remove from parchment-line dish.


    Jefferson Adams
    Celiac.com 12/27/2012 - Making sourdough 'starter' is the first step in the traditional fermentation process for sourdough bread. You begin the process by “growing” strains of lactobacillus bacteria and yeast together in what bakers call the 'starter.' When the 'starter' is added to flour, the organisms produce enzymes that break down the gluten protein in the flour in a process called 'hydrolysis.' Hydrolysis is the breakdown of larger particles into smaller ones, specifically amino acids.
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    When you add the gut healing benefits of lactobacillus, the result is bread that acts like medicine; delicious medicine, at that.
    Using sourdough starter to bake breads using gluten-free grains is an excellent way for people with celiac disease and gluten-intolerance to get the benefits of sourdough cultures and to enjoy delicious fresh bread.
    Here's a recipe for gluten-free sourdough starter that you can use to bake countless loaves of delicious gluten-free bread:
    Gluten-free Sourdough Starter
    Ingredients:
    1 cup water, 110 to 115 deg F
    2 1/4 teaspoons active dry yeast
    1 1/2 cups rice flour 
    Directions:
    Combine all ingredients in a 1-quart container. It will be thick.
    Cover loosely with plastic wrap or foil and let stand for one to three days in a warm place, stirring 2 or 3 times daily.
    The starter will rise and fall during the fermentation process.When it is ready to use, it will be bubbly and may have a layer of hooch, or liquid, on top of the starter, which can be stirred back in.
    Use the starter right away, or put it in refrigerator.
    You can easily replenish your starter by keeping at least one cup of finished aside. Add 1 cup water and 1 1/2 cup white rice flour. Cover loosely and let stand in a warm place for 12 hours, stirring once or twice. Use what you need, and refrigerate the rest. Replenish as needed.

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    Source:
    J Clin Gastroenterol. 2018 Mar 1. doi: 10.1097/MCG.0000000000001018.

    Connie Sarros
    Celiac.com 04/21/2018 - Dear Friends and Readers,
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