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    In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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    Scott Adams
    This recipe comes to us from Mireille Cote.
    2 ½ cups rice flour (could be white, brown or half & half)
    1 2/3 cup potato starch
    3 teaspoons baking powder
    2 ½ teaspoon salt
    2 tablespoons sugar
    ½ cup dry buttermilk powder
    3 tablespoons egg replacement powder
    1 cup less 1 tablespoon gluten-free shortening
    In a large bowl, mix together all dry ingredients. Cut in the shortening until no lumps appear. Store in the fridge or freezer because of shortening.
     

    Scott Adams
    1 ¼ cups rice flour
    2 teaspoons baking powder
    1 teaspoon soda
    ½ teaspoon salt
    1 ¼ cup buttermilk or sour cream (I use liquid--not made from powder--buttermilk)
    2 eggs
    ¼ cup vegetable oil
    Add the vegetable oil to buttermilk. In large bowl, mix together all dry ingredients. Add the buttermilk/oil mixture and eggs. Mix and cook on hot griddle.

    Scott Adams
    This recipe comes to us from Alice DeLuca.
    Mix in bowl:
    1 cup brown rice flour
    ½ cup potato starch flour
    ¼ cup tapioca flour
    ¼ cup cornstarch
    1 tablespoon gluten-free baking powder
    1 tablespoon sugar
    ½ teaspoon salt
    Mix in a second bowl:
    1 ½ cups almond milk
    3 eggs
    4 tablespoons vegetable oil
    Stir the two mixtures together. Heat a non-stick pan on medium, add butter or margarine. When pan is hot, pour batter to form pancakes (½ cup makes a beautiful big pancake), and sprinkle with frozen blueberries. Wait until the bubbles that form in the pancake start turning into holes (if you dont wait long enough the pancake will be hard to turn) but not so long that the pancake burns, and then flip over. When other side is cooked, transfer to plate and serve with real maple syrup.
    To use this recipe for waffles, use only 2 eggs and add another tablespoon of oil. Waffles take 4-6 minutes to cook.

    Jules Shepard
    Fluffy, yummy, subtly pumpkin-y (is that a word?!) pancakes that just beg for the cooler temperatures of autumn! Decorate with strategically placed berries or chocolate chips to make jack-o-lantern pancakes!
    Ingredients:
    1 1/4 cup Jules Gluten Free All Purpose Flour
    1 tsp. baking powder, gluten-free
    1 tsp. pumpkin pie spice
    1 tsp. cinnamon
    1 large egg or egg substitute (¼ cup mashed banana works well here)
    2 Tbs. canola oil
    1 Tbs. brown sugar, packed
    1/2 cup puréed pumpkin
    1 1/2 cup milk (dairy or non-dairy)
    1/2 cup raisins, cranberries or chocolate chips (optional)
    High heat cooking oil for the pan
    Directions:
    Sift the flour, baking powder and spices together and set aside.
    Whisk the egg, oil and brown sugar until mixed. Stir in the pumpkin, then add this wet mixture to the dry ingredients. Slowly add the milk while stirring until blended. Fold in berries if using.
    Using an electric skillet or large skillet over medium-high heat, add enough high heat cooking oil to lightly coat the entire surface.
    Carefully add spoonfuls of the batter to the hot oil, spreading the batter with the back of a spoon to thin it out. Decorate with berries or chips before flipping when the uncooked side begins to bubble and the cooking surface is golden brown.
    Serve warm with maple syrup or confectioner's sugar.

    Serves 4.


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    Thanks. I just feel so ill and this has been 18 months. I never considered celiac until 2 weeks ago as twice I have had my bloods tested. And twice negative results. I'm in the UK and I think they perhaps only do the one blood test, rather than the panel that people are referring to.  Gi symptoms have been a part of my life for last 20 years. They are not the problem in this, it's the lightheaded, nausea, headaches and fatigue that are getting me 😢. I can't function.  I'm just wonderin
    Googling around a bit is making me give the side-eye to what, up until now, I've assumed was dyshidrotic eczema…
    I was misdiagnosed IBS over 20 plus years. I was diagnosed IBS by symptoms only. My cousin is a gold standard celiac. My story is complicated my medical records now state I am NCGS. Overtime my convoluted story it has come to light I am a DH celiac.  I have always had gi issues My whole life ! Numerous skin rash issues dermatitis etc, and plenty of odd symptoms that I realize now we're celiac. I had your symptoms and many more ataxia etc. No IBS was found on my scopes. It might not be
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