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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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    WHITE BREAD #2 (GLUTEN-FREE)


    admin

    This recipe comes to us from Rick Barrera.


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    From several recipes, I have put together my own recipe for Gluten-free white bread. It is a white rice, tapioca, corn and yeast bread that is very spongy and a wonderful breakfast and lunch bread. Would love to hear from others who have experimented with different bread recipes and bread machines. Hope you enjoy it and write back.

    Dry Ingredients (Mix in a bowl):
    2 cups white rice flour
    1 cup tapioca flour
    ½ cup corn starch
    2/3 cup powdered dry milk
    ½ cup Sugar
    1 tablespoons xanthan gum
    2 packets dry yeast
    1 ½ teaspoons salt

    Liquid (Mix Separately in another bowl):
    4 eggs beaten lightly
    1 ½ cups warm Water
    ¼ cup Corn Oil
    1 Teaspoon Cider Vinegar

    Add Liquid to mixed dry ingredients. Mix well for 60 seconds. Let Rise for 1 ½ hours in warm humid area. Then bake 50 min. in nonstick bread tin at 350 degrees. Remove from oven when very light brown. Note: Removing light will keep bread spongy and less crumbly. Let cool for 10 min. then remove from tin and cool for 30 min longer. Ready to eat.


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    Guest Danny Kelley

    Posted

    Question/Comment: I have got to tell you that this gluten free bread is perhaps the best bread I have ever tasted. And to think there is no gluten. Now I have hot dogs, hamburgers, sandwiches, and all other breaded products to look forward to for the rest of my life. This

    really must be God's blessings. Thanks so much for this wonderful web site and for the recipe author Rick Barrera. You really made my day, my week, my life.

     

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    Guest Bill Greenfield

    Posted

    I LOVE your bread! One question: Mine rises to about an inch and one half. I have tried less yeast, but still no higher. Am I doing it wrong or is this normal?

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    Guest michelle wojcieszek

    Posted

    Rick- have tried just about every gluten-free bread recipe out there for my mom and yours has them ALL beat according to her - THANK YOU !!!!!!!!

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    Guest Julie

    Posted

    I also thought this recipe was EXCELLENT. It was so nice to be able to mix the ingredients by hand (rather than a heavy-duty mixer) and not have to let it rise twice. This bread is SO much better than anything you would buy for $5-6 a loaf in the store! :) I agree that this bread is as good or better than anything that is gluten-free or not.

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    Wow! Awesome bread and so easy to make! Mine overgrew the first time I made it so I'll make adjustments for the altitude here in the Canadian Rockies but just a great recipe with a wonderful moist texture to have plain or toasted. It's a keeper! Thanks! :)

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    Guest Robin Miller

    Posted

    WOW!! We have only been doing gluten free for a short time while waiting for a diagnosis for our daughter. It's been hard until I made this bread. Everyone in the family loves it. Our daughter is thrilled with the soft texture and the taste. The recipe is now taped to the inside of the cabinet so that it is always available when I need to bake a loaf (or two!). Thank you, Rick, for making this new phase of our lives much easier!!

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    Please tell me (or add to the recipe) what the consistency of the batter is supposed to be after adding the liquid ingredients.

    I got a thick liquid - is that right? Or is it supposed to be a dough? There is no way of knowing if it's right if you don't include that information.

    Thanks.

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    Guest Alyson

    Posted

    Possibly the best bread I've ever had! Susan: the dough should be very thick, not liquidy, by the time you mix the dry and wet - maybe you mis-measured something? Bill: The bread should rise about the height of a normal loaf of bread that uses gluten - mine was maybe 5 or 6 inches high after baking. Before baking, when the yeast is fermenting, my dough raised about an inch. Make sure your yeast isn't expired, and using less will make it rise less. Lukewarm water and a warm room will make the yeast ferment, but if it's too hot the yeast will die off before baking. Hope that helps!

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    Guest Angie

    Posted

    Such awesome bread - thanks! Question to all - Has anyone made this successfully in a bread machine?

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    Guest missie

    Posted

    Am anxious to try this after the rave reviews..what is a 'Bread Tin?' a loaf pan?

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    Guest Aaron

    Posted

    Excellent bread. A little dense, but moist. My wife is the one with the allergy, but the whole family likes this bread so much, we probably won't by regular bread again. I didn't have Tapioca flour so I substituted 1/2 cup of potato flour and 1/2 cup of soy flour and it turned out great. Thanks Rick Barrera, Keep 'em coming!

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    Guest Kimberly

    Posted

    OH MY GOSH. I was diagnosed with celiac disease a year ago next month and after 4 attempts at homemade gluten free bread, I had nearly given up for good. I always use recipes that are highly recommended (which I'm now realizing does NOT mean everyone will actually like them) and prepare everything exactly as stated. I have scoured the internet looking at tons of new recipes for bread before deciding on this one. All I can say is THANK YOU, a million times thank you. This bread is amazing. Now I must know, does this guy have more recipes?

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    Guest Chandreyee

    Posted

    Such awesome bread - thanks! Question to all - Has anyone made this successfully in a bread machine?

    I have made this bread both in oven and bread machine with a couple of changes:

    a) I replaced the skim milk powder with two tablespoons of yogurt

    B) change to two x-large eggs instead of four medium (as I buy only xlarge)

    c) I add two tsp of vanilla & two tsp of baking powder

    d) when I make it on the bread machine - I only make with half the ingredients

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    Excellent! Best Ever! Made the bread in the "Breadman Ultimate" machine using the "Gluten Free" Bread setting. Perfect. Thank you so much. Am new to the program and craving seriously good tasting bread for last 3 months. Family loves it also. Used 2 packages "Red Star" quick rising yeast. Again, thank you for sharing.

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    Guest Marilyn Rainey

    Posted

    Great bread recipe. If you want to speed up the rising time, proof the yeast first by putting the warm water, 1 TBS yeast and sugar in the bowl. MAKE SURE TO REDUCE THE YEAST AMOUNT. After the yeast starts bubbling well, add the rest of the ingredients. Keep an eye on it once it goes in the pans because it usually rises in 20 minutes or less. Only let it get within a half inch of the top of the pan because it rises significantly in the oven. If you double this recipe it will actually spread out into three loaf pans.

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    Guest Cathy

    Posted

    I have a daughter in law who has taught me the benefits if gluten free baking and cooking. Over the years, I have tried many, many gluten free bread recipes. I'm not celiac, so you might wonder why I would be so persistent in my pursuit of the perfect gluten free bread. I like to serve bread at family meals and I don't think she deserves to be left out. Plus, I really like the challenge. This is an AMAZING recipe. I have made it a few times now and it is by far the very best recipe. (I needed to buy a larger, proper bread/loaf pan because as it rose, it slopped over the sides of my regular loaf pan.) So, thank you so very much for your determination to perfect a bread recipe.

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    Guest Michelle S

    Posted

    I also had a thick liquid, so I added more flour(s) to firm it up. I used large eggs. Next time I'll try 3 and cut back on the water to start with. Excellent flavor though, I'll definitely make this again, thank you!

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    Great recipe! The bread turned out beautiful but I did have to place aluminum foil over the top of the bread during the last 15 minutes as it was browning too fast.

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    Love this bread. It stayed moist for a week. I don't eat bread everyday or it would not have lasted that long. But I have a question: what do you mean by removing the light?

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    Guest shanaazou

    Posted

    Wonderful recipe I'll try to make this bread I'm little confused about yeast is it gluten free? Please mention the gluten free yest.

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    Guest admin

    Posted

    Wonderful recipe I'll try to make this bread I'm little confused about yeast is it gluten free? Please mention the gluten free yest.

    Red Star brand yeast is gluten-free.

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    admin
    3 cups gluten-free flour mix(see below)
    ¼ cup sugar
    3 ½ teaspoons xanthan gum
    2/3 cup dry powder milk
    1 ½ teaspoon salt
    2 teaspoons sugar
    ½ cup lukewarm water
    1 ½ tablespoons yeast granules
    ¼ cup shortening
    1 ¼ cups water
    1 teaspoon vinegar
    3 eggs
    Combine flour, sugar, xanthan gum, milk powder, and salt in bowl of heavy duty mixer. Use strongest beaters. Dissolve the 2 teaspoons of sugar in the ½ cup of lukewarm water and mix in the yeast Set aside while you combine the shortening and 1 ¼ cups water in saucepan and heat until shortening melts. Turn mixer on low. Blend dry ingredients and slowly add shortening and water mixture and the vinegar. Blend, then add eggs. This mixture should feel slightly warm.
    Pour the yeast mixture into the ingredients in the bowl and beat at highest speed for 2 minutes. Place mixing bowl in a warm place, cover with plastic wrap and a towel, and let the dough rise approximately 1 to 1 ½ hours or until doubled. Return to the mixer and beat on high for 3 minutes.
    Spoon the dough into 3 small (2 ½ by 5) greased loaf pans or 1 large one. Use muffin tins and bake any remainder as small rolls.
    gluten-free Flour Mix:
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    2/3 cup potato starch flour
    1/3 cup tapioca flour
    Combine and measure amount needed for recipes.

    admin
    ½ cup amaranth flour
    ½ cup tapioca flour
    2 teaspoon arrowroot powder
    2 teaspoon light, cold-pressed oil
    ½ cup water
    1/3-2/3 cup extra flour for kneading
    Sift the flours with the arrowroot powder. In a separate bowl, mix the oil and water, then add to the flour mixture. Work the dough with a fork and then your hands. Knead briefly and roll into a ball. Divide the ball into 8 parts. Roll each part into a ball and pat flat. Sprinkle each bread with flour and roll between 2 sheets of waxed paper with a rolling pin. Turn frequently while rolling, and lift the waxed paper occasionally to add flour so the dough does not stick. The bread should be rounded and about 1/8 inch thick.
    Preheat the oven to 400 degrees. Lightly oil a frying pan and heat to medium-high. Put one flatbread in the pan and heat 15-20 seconds on each side. Immediately put bread in oven and heat 3 minutes. Turn over and heat 1 ½ - 2 more minutes. The bread will puff up a bit in the oven, but not as much as traditional pita because it has no yeast. Re-oil the pan with a paper towel dipped in oil, and repeat procedure for each flatbread. Cool breads before storing in plastic bags. Makes 8 breads.

    admin
    This recipe comes to us from Karen Oland.
    Preheat oven to 475F. While preheating, put cast iron skillet in oven, with a scant tablespoon corn, safflower or peanut oil in bottom. 6 heaping soup spoons (approx 1 cup) of corn flour/corn starch or corn flour/sorghum flour mix (3:1)*
    1 rounded teaspoon baking powder
    ¼ teaspoon salt
    ¼ cup powdered milk (or powdered buttermilk)
    1 egg
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    Wait until oven is preheated (or at 450F) before continuing. Mix enough water into dry ingredients to get to a "pancake batter" consistency (thinner than waffles, but not runny). Add one egg and beat well (batter gets a little volume to it - use a hand mixer if your arms arent up to the job). Pour into the hot skillet, return to oven and bake about 10 -14 minutes (until browned on top and at the edges). If you poke the top, it should not be "jiggly", but firm.
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    Notes:
    * I use home ground corn and sorghum, the flour as finely ground as I can make it. But, a coarser corn meal can be used or even masa -- you just get different textures in the resulting bread. Colored corn meals will result in differently colored breads - mine is yellow as I use popcorn most of the time, but you can use a white corn or even blue or red corn to get fun colors (especially good for layered salads).
    Corn flour can be ground with an electric mill (I use popcorn) or purchased at most Mexican markets.
    Use a finely ground corn meal (I grind my own, same consistency as a fine flour). You can use all cornmeal, but it can be a little coarse --cornstarch lightens the resulting bread.
    The above recipe is cooked in a small (6") cast iron skillet and makes 4 pieces (increase proportionately for a medium (8") or large (10") skillet -about 8 and 11 spoonfuls of flour, respectively and increase eggs by one for each increase in size)
    Triple everything for "big" pan (14"), do not multiply by 4, gets too thick, doesnt cook in center of bread.
    If you use real buttermilk instead of the powdered plus water -- try to get one without gums added, otherwise the batter is difficult to get to the right consistency. Regular milk could also be used. Havent tried this with any milk or egg substitutes, so dont know if it would work. I do know if you make it with masa flour and a gum thickened buttermilk, it gets a very "cakey" consistency.
    Additional Comments from "Mom":
    I dont really have a cornbread recipe as such. I combine both cornmeal and flour with dry powdered milk and enough water to make a batter about like pancakes, and then beat in an egg. I use a soup spoon to measure, For a medium sized skillet, I use about 5 very heaping spoonfuls of meal and 3 very heaping spoonfuls of flour (You could use all cornmeal). For my little skillet I use about 5 spoonfuls total and about 10 or 11 for the large skillet. You just have to play with it a little to see how thick you want your bread. It is hard to mess up. I used to use self-rising flour and meal so leavening was not a problem. Now I try to guess on the amount and add baking powder and salt. I usually add 1 rounded tsp baking powder and ¼ teaspoon salt to small skillet, 2 rounded tsp baking powder and ½ teaspoon salt to middle size, or 3 rounded tsp baking powder and ¾ teaspoon salt to large.
    I think the recommended amount is 1 ¼ teaspoon baking powder and ¼ tsp salt to 1 cup flour or meal. For the powdered milk, I just pour some in dry into the other dry ingredients. You could also use milk from a bottle, but it is harder for me to get it right. I probably add 1/3 cup to the middle size. I dont measure, so Im not sure. If you want to use butter milk, you need to add a little bit of baking soda to dry ingredients-- probably ½ teaspoon to middle-size. I think that buttermilk batters look thicker than they really are and are harder to make come out right. When I use buttermilk (from a bottle), I try to keep the batter a little thicker than normal. For the water, I slowly add running tap water until the thickness looks right.

    Jules Shepard
    If you crave the crusty on the outside, soft and chewy on the insideFrench breads of your former life with gluten, give this recipe a try.It's simpler than you might think, and it will make quite an impressionon your table for any meal!
    This recipe is easily doubled to maketwo baguettes.
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    2 ¼ tsp rapid rise yeast (1packet)
    1 tsp. granulated cane sugar
    1 tsp. sea salt
    2 ¼ cups Jules Gluten FreeAll Purpose Flour
    Milk (dairy or non-dairy) or mixed egg wash for brushingon uncooked loaf (the milk will help to brown the loaf; an egg stirred with a tablespoon of water will make the loaf shiny and lightly browned)
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    Prepare a proofing area to let yourloaf rise; a good option is to place the loaf in a preheated 200 Foven after you turn the oven off.

    If you have a baguette pan, spraywith non-stick cooking spray and sprinkle corn meal along the bottomof the pan. If you are using a cookie sheet instead, line withparchment paper and sprinkle corn meal onto the paper, then line up two dowl rods or other forms to help keep the bread in the long thin shape while it's rising and cooking; wrap these dowl rods with aluminum foil and spray with cooking oil.

    In a small bowl, mix the sugar, yeastand very warm water and set aside to proof for 5 minutes (if, after 5 minutes, the yeast is not bubbling, throw it out and start again with fresh yeast).

    In a largemixing bowl, whisk together the Jules Gluten Free AllPurpose Flour and salt. With the beater blade or dough hook on yourmixer, slowly work in the yeast mixture with the flour and salt. Once fully integrated, beat an additional 2 minutes on medium-high. The dough will be very wet at this point.
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    Gently brushthe milk or mixed egg wash all over the exposed areas of the loaf with a pastry brush. Cover the loaf withwax paper sprayed with cooking spray and set it in your warmed ovenor other proofing spot for 20 minutes.
    Preheat oven to 410F and place abaking pan with water into the oven. Leave this pan in the ovenduring the baking process as well – the humidity created by thisheated water will help the bread to form an extra crunchy crust.
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    Celiac disease patients had similar cognitive performance and anxiety, but no significant differences in depression scores compared with disease controls.
    A total of thirty-three subjects were diagnosed with celiac disease. Compared with the 26 healthy control subjects, the 17 celiac disease subjects, and the 17 disease control subjects, who mostly had irritable bowel syndrome, showed impaired cognitive performance (P=0.02 and P=0.04, respectively), functional impairment (P<0.01), and higher depression (P<0.01). 
    From their data, the team noted that any abnormal cognitive functions they saw in adults with newly diagnosed celiac disease did not seem not to be a result of the disease itself. 
    Their results indicate that cognitive dysfunction in celiac patients could be related to long-term symptoms from chronic disease, in general.
    Source:
    J Clin Gastroenterol. 2018 Mar 1. doi: 10.1097/MCG.0000000000001018.

    Connie Sarros
    Celiac.com 04/21/2018 - Dear Friends and Readers,
    I have been writing articles for Scott Adams since the 2002 Summer Issue of the Scott-Free Press. The Scott-Free Press evolved into the Journal of Gluten Sensitivity. I felt honored when Scott asked me ten years ago to contribute to his quarterly journal and it's been a privilege to write articles for his publication ever since.
    Due to personal health reasons and restrictions, I find that I need to retire. My husband and I can no longer travel the country speaking at conferences and to support groups (which we dearly loved to do) nor can I commit to writing more books, articles, or menus. Consequently, I will no longer be contributing articles to the Journal of Gluten Sensitivity. 
    My following books will still be available at Amazon.com:
    Gluten-free Cooking for Dummies Student's Vegetarian Cookbook for Dummies Wheat-free Gluten-free Dessert Cookbook Wheat-free Gluten-free Reduced Calorie Cookbook Wheat-free Gluten-free Cookbook for Kids and Busy Adults (revised version) My first book was published in 1996. My journey since then has been incredible. I have met so many in the celiac community and I feel blessed to be able to call you friends. Many of you have told me that I helped to change your life – let me assure you that your kind words, your phone calls, your thoughtful notes, and your feedback throughout the years have had a vital impact on my life, too. Thank you for all of your support through these years.

    Jefferson Adams
    Celiac.com 04/20/2018 - A digital media company and a label data company are teaming up to help major manufacturers target, reach and convert their desired shoppers based on dietary needs, such as gluten-free diet. The deal could bring synergy in emerging markets such as the gluten-free and allergen-free markets, which represent major growth sectors in the global food industry. 
    Under the deal, personalized digital media company Catalina will be joining forces with Label Insight. Catalina uses consumer purchases data to target shoppers on a personal base, while Label Insight works with major companies like Kellogg, Betty Crocker, and Pepsi to provide insight on food label data to government, retailers, manufacturers and app developers.
    "Brands with very specific product benefits, gluten-free for example, require precise targeting to efficiently reach and convert their desired shoppers,” says Todd Morris, President of Catalina's Go-to-Market organization, adding that “Catalina offers the only purchase-based targeting solution with this capability.” 
    Label Insight’s clients include food and beverage giants such as Unilever, Ben & Jerry's, Lipton and Hellman’s. Label Insight technology has helped the Food and Drug Administration (FDA) build the sector’s very first scientifically accurate database of food ingredients, health attributes and claims.
    Morris says the joint partnership will allow Catalina to “enhance our dataset and further increase our ability to target shoppers who are currently buying - or have shown intent to buy - in these emerging categories,” including gluten-free, allergen-free, and other free-from foods.
    The deal will likely make for easier, more precise targeting of goods to consumers, and thus provide benefits for manufacturers and retailers looking to better serve their retail food customers, especially in specialty areas like gluten-free and allergen-free foods.
    Source:
    fdfworld.com