Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Had To Share - Baking Success!

Diosa

Recommended Posts

Diosa Apprentice
Diosa
Posted

I am so stoked!! I was able to do some baking for Christmas this year. I was a big cookie baker and to me it just wasn't Christmas without a mountain of cookies made. I was able to do gluten-free/dairy-free gingerbread cookies with royal icing (No shapes, just round cookies) and chocolate chip cookies. :D I bought some of the Bette's Four flour blend and it was fantastic. I made my own flour mix as well, and that's been pretty good as well. I used cornstarch, tapioca, garfava and sorghum. (The flour also worked well for pancakes. :D )

I just wanted to share my excitement of being able to bake again. :D Now I'll have to try some bread

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Idahogirl Apprentice
Idahogirl
Posted

Congratulations! It is so nice when something turns out well! Could you post your Chocolate Chip Cookie recipe? I tried some awhile back, and they didn't turn out all that great (and the $7 a bag mix doesn't work well with my budget!)

Thanks!

Lisa

Diosa Apprentice
Diosa
Posted
  • Author

I honestly didn't do anything special, except used lactose-free margarine (Fleischmenns) and used dairy-free semi-sweet morsels (ghiradeli's are wonderful for this). I added a bit more flour and baking powder so the cookies would rise. The recipe I used was Nestle's Tollhouse cookie recipe.

2 1/4 cups gluten-free flour (add more if the dough is a bit runny)

1 Tbsp baking soda

1 teaspoon salt

1 cup (2 sticks, 1/2 pound) butter, softened

3/4 cup granulated [white] sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 eggs (or egg replacement)

2 cups (12-ounce package) Semi-Sweet Chocolate Morsels, or dairy free morsels

1 cup chopped nuts (OPTIONAL!!)

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts if you are using them. Drop by rounded teaspoon onto ungreased baking sheets.

BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

CindyW Newbie
CindyW
Posted

This sounds like something even I would be able to cook :)

I am so new to gluten free diet I don't know where to start. I got an email from someone today telling me about some kind of club for gluten free diets. Has anyone ever heard of it? I think the website was glutenfreeclub.com or gfclub.com or something like that.

I am desparate to learn as fast as I can.

Can't wait to try your chocolate chip cookie recipe!

Cindy

I honestly didn't do anything special, except used lactose-free margarine (Fleischmenns) and used dairy-free semi-sweet morsels (ghiradeli's are wonderful for this). I added a bit more flour and baking powder so the cookies would rise. The recipe I used was Nestle's Tollhouse cookie recipe.

2 1/4 cups gluten-free flour (add more if the dough is a bit runny)

1 Tbsp baking soda

1 teaspoon salt

1 cup (2 sticks, 1/2 pound) butter, softened

3/4 cup granulated [white] sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 eggs (or egg replacement)

2 cups (12-ounce package) Semi-Sweet Chocolate Morsels, or dairy free morsels

1 cup chopped nuts (OPTIONAL!!)

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts if you are using them. Drop by rounded teaspoon onto ungreased baking sheets.

BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

ShortStuff2309 Apprentice
ShortStuff2309
Posted

Thank you SO much for that recipe, I'll be sure to try it soon, as chocolate chip cookies are my favorite and I haven't had any in sooooooooooo long!!

nettiebeads Apprentice
nettiebeads
Posted
Congratulations! It is so nice when something turns out well! Could you post your Chocolate Chip Cookie recipe? I tried some awhile back, and they didn't turn out all that great (and the $7 a bag mix doesn't work well with my budget!)

Thanks!

Lisa

I know exactly how you feel!! I finally decided to do pie crust. The first try wasn't too great, but did manage to do up a passable one. (by my standards. I'm a perfectionist when it comes to pie crusts). But the family couldn't tell the difference. Apple pie and pumpkin pie after 9 years!! I was in heaven! (and put on some weight, but I'm dealing with that now) There is no reason to fee deprived on the gluten-free diet. There are so many things that can be eaten, and so many substitutes if one gets creative!

Annette

Diosa Apprentice
Diosa
Posted
  • Author

Totally! I just decided over Christmas to get creative and see what happens. I'd be in a much easier place to do that if I could tolerate dairy or rice or soy flour (or rice or soy milk for that matter). You can buy commercial gluten-free all-purpose flours fairly cheaply, but most are rice flour based. But if you can have it, go for it as it really does help "structural integrity", at least in my opinion. ;) If you can't, I was using a bit more sorghum flour (garfava is great, but a bit "beany" in my taste so I try to use as little of that as I can get away with)

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


jerseyangel Proficient
jerseyangel
Posted

What brand of sorghum flour do you buy? Is it difficult to find? Thanks :)

Diosa Apprentice
Diosa
Posted
  • Author

I think it was Bob's Red Mill, but I can double check. It wasn't hard to find at all. Whole Foods had it, and I bet any of the gluten-free online stores would carry it.

jerseyangel Proficient
jerseyangel
Posted

Thanks--one more question, Do you use it alone or mix it with other flours? Could it, do you think, be used alone? That was 2 questions, I know :D . The reason I ask is I've cut rice out-at least for now-and I'm sensitive to soy and tapioca. I can use potato starch flour.

Diosa Apprentice
Diosa
Posted
  • Author

I mixed it with other flours. Unfortunately, one of them was tapioca. It was 3 cups cornstarch, 3 cups tapioca flour, 2 cups garfava flour (it's a combination of garbanze beans (chickpeas) and fava beans and a cup of the sorghum flour. You might be able to replace the tapioca with Teff. Teff is used for Ethiopian breads which I *love*. I've never tried to make it, but I might just have to give that a try someday. Another option for you might be Amaranth, but it is a strong tasting flour. Maybe just try experimenting with cornstarch, garfava and sorghum only in a 3, 2, 1 ratio? I don't know if it could be used alone or not. Might be worth a shot. :) This is just like in gluten baking - every failure brings you that much closer to success! :D

jerseyangel Proficient
jerseyangel
Posted

Thanks Beth--using your ideas, I'll bet I can come up with a mix that I can use :)

Diosa Apprentice
Diosa
Posted
  • Author

Let me know how it goes. :)

Archived

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

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. trents
      - trents replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      IBS-D vs Celiac

      Welcome to the celiac.com community, @SilkieFairy! You could also have NCGS (Non Celiac Gluten Sensitivity) as opposed to celiac disease. They share many of the same symptoms, especially the GI ones. There is no test for NCGS. Celiac disease must first be ruled out.
    2. trents
      - trents replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      7

      how much gluten do I need to eat before blood tests?

      Under the circumstances, your decision to have the testing done on day 14 sounds very reasonable. But I think by now you know for certain that you either have celiac disease or NCGS and either way you absolutely need to eliminate gluten from your diet. I don't think you have to have an official diagnosis of celiac disease to leverage gluten free service in...
    3. SilkieFairy
      - SilkieFairy posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      IBS-D vs Celiac

      After the birth of my daughter nearly 6 years ago, my stools changed. They became thin if they happened to be solid (which was rare) but most of the time it was Bristol #6 (very loose and 6-8x a day). I was on various medications and put it down to that. A few years later I went on this strict "fruit and meat" diet where I just ate meat, fruit, and squash...
    4. catnapt
      - catnapt posted a topic in Related Issues & Disorders
      0

      anyone here diagnosed with a PARAthyroid disorder? (NOT the thyroid) the calcium controlling glands

      learned I had a high PTH level in 2022 suspected to be due to low vit D got my vit D level up a bit but still have high PTH I am 70 yrs old (today in fact) I am looking for someone who also has hyperparathyroidism that might be caused by malabsorption
    5. catnapt
      - catnapt replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      7

      how much gluten do I need to eat before blood tests?

      I am on day 13 of eating gluten and have decided to have the celiac panel done tomorrow instead of Wed. (and instead of extending it a few more weeks) because I am SO incredibly sick. I have almost no appetite and am not able to consume the required daily intake of calcium to try to keep up with the loss of calcium from the high parathyroid hormone...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,323
    • Most Online (within 30 mins)
      7,748
    James Minton
    Newest Member
    James Minton
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • trents
      IBS-D vs Celiac

      By trents · Posted

      Welcome to the celiac.com community, @SilkieFairy! You could also have NCGS (Non Celiac Gluten Sensitivity) as opposed to celiac disease. They share many of the same symptoms, especially the GI ones. There is no test for NCGS. Celiac disease must first be ruled out.
    • trents
      how much gluten do I need to eat before blood tests?

      By trents · Posted

      Under the circumstances, your decision to have the testing done on day 14 sounds very reasonable. But I think by now you know for certain that you either have celiac disease or NCGS and either way you absolutely need to eliminate gluten from your diet. I don't think you have to have an official diagnosis of celiac disease to leverage gluten free service in hospitals or institutional care and I'm guessing your physician would be willing to grant you a diagnosis of gluten sensitivity (NCGS) even if your celiac testing comes up negative. Also, you need to be aware that oats (even gluten free oats) is a common cross reactor in the celiac community. Oat protein (avenin) is similar to gluten. You might want to look at some other gluten free hot  breakfast cereal alternatives.
    • SilkieFairy
      IBS-D vs Celiac

      By SilkieFairy · Posted

      After the birth of my daughter nearly 6 years ago, my stools changed. They became thin if they happened to be solid (which was rare) but most of the time it was Bristol #6 (very loose and 6-8x a day). I was on various medications and put it down to that. A few years later I went on this strict "fruit and meat" diet where I just ate meat, fruit, and squash vegetables. I noticed my stools were suddenly formed, if a bit narrow. I knew then that the diarrhea was probably food related not medication related. I tried following the fodmap diet but honestly it was just too complicated, I just lived with pooping 8x a day and wondering how I'd ever get and keep a job once my children were in school.  This past December I got my yearly bloodwork and my triglycerides were high. I looked into Dr. William Davis (wheat belly author) and he recommended going off wheat and other grains. This is the first time in my life I was reading labels to make sure there was no wheat. Within 2 weeks, not only were my stools formed and firm but I was only pooping twice a day, beautiful formed Bristol #4.  Dr. Davis allows some legumes, so I went ahead and added red lentils and beans. Nervous that the diarrhea would come back if I had IBS-D. Not only did it not come back, it just made my stools even bigger and beautiful. Still formed just with a lot more width and bulk. I've also been eating a lot of plant food like tofu, mushrooms, bell peppers, hummus etc which I thought was the cause of my diarrhea before and still, my stools are formed. In January I ran a genetics test because I knew you had to have the genes for celiac. The report came back with  DQ 2.2 plus other markers that I guess are necessary in order for it to be possible to have celiac. Apparently DQ 2.2 is the "rarer" kind but based on my report it's genetically possible for me to have celiac.  I know the next step is to bring gluten back so I can get testing but I am just not wanting to do that. After suffering with diarrhea for years I can't bring myself to do it right now. So that is where I am!   
    • catnapt
      anyone here diagnosed with a PARAthyroid disorder? (NOT the thyroid) the calcium controlling glands

      By catnapt · Posted

      learned I had a high PTH level in 2022 suspected to be due to low vit D  got my vit D level up a bit but still have high PTH   I am 70 yrs old (today in fact) I am looking for someone who also has hyperparathyroidism that might be caused by malabsorption    
    • catnapt
      how much gluten do I need to eat before blood tests?

      By catnapt · Posted

      I am on day 13 of eating gluten  and have decided to have the celiac panel done tomorrow instead of Wed. (and instead of extending it a few more weeks) because I am SO incredibly sick. I have almost no appetite and am not able to consume the required daily intake of calcium to try to keep up with the loss of calcium from the high parathyroid hormone and/or the renal calcium leak.    I have spent the past 15 years working hard to improve my health. I lost 50lbs, got off handfuls of medications, lowered my cholesterol to enviable levels, and in spite of having end stage osteoarthritis in both knees, with a good diet and keeping active I have NO pain in those joints- til now.  Almost all of my joints hurt now I feel like someone has repeatedly punched me all over my torso- even my ribs hurt- I have nausea, gas, bloating, headache, mood swings, irritability, horrid flatulence (afraid to leave the house or be in any enclosed spaces with other people- the smell would knock them off their feet) I was so sure that I wanted a firm diagnosis but now- I'm asking myself is THIS worth it? esp over the past 2 yrs I have been feeling better and better the more I adjusted my diet to exclude highly refined grains and processed foods. I didn't purposely avoid gluten, but it just happened that not eating gluten has made me feel better.   I don't know what I would have to gain by getting a definitive diagnosis. I think possibly the only advantage to a DX would be that I could insist on gluten-free foods in settings where I am unable to have access to foods of my choice (hospital, rehab, nursing home)  and maybe having a medical reason to see a dietician?   please let me know if it's reasonable to just go back to the way I was eating.  Actually I do plan to buy certified gluten-free oats as that is the only grain I consume (and really like) so there will be some minor tweaks I hope and pray that I heal quickly from any possible damage that may have been done from 13 days of eating gluten.    
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.