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

Need baking help

Gwendolyn Sue
 Share

Recommended Posts

Gwendolyn Sue Newbie
Gwendolyn Sue
Posted

Need baking advice. In addition to having celiac disease, I developed food sensitivities to many other foods. Therefore, I have to make any baked items from scratch. Almond flour and Amaranth flours are the only 2 flours I can use. The problem is that, although the batters rise properly, when they bake, the middle sinks way down and it is also hard to get the interior sufficiently done without overcooking the crust. This is true for cakes, quick breads and yeast breads. For the yeast bread, I have tried tenting it with foil about half way through the baking time, which helps a bit with not burning the crust while waiting for the interior to get done, but the crust is still overdone, interior underdone, and worst of all, sunk in the middle. Any advice?

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

Celiac.com Sponsor (A8-M):


RMJ Mentor
RMJ
Posted
1 hour ago, Gwendolyn Sue said:

Need baking advice. In addition to having celiac disease, I developed food sensitivities to many other foods. Therefore, I have to make any baked items from scratch. Almond flour and Amaranth flours are the only 2 flours I can use. The problem is that, although the batters rise properly, when they bake, the middle sinks way down and it is also hard to get the interior sufficiently done without overcooking the crust. This is true for cakes, quick breads and yeast breads. For the yeast bread, I have tried tenting it with foil about half way through the baking time, which helps a bit with not burning the crust while waiting for the interior to get done, but the crust is still overdone, interior underdone, and worst of all, sunk in the middle. Any advice?

I’ve had the same problem with cakes. I don’t think there is enough protein structure to maintain the shape. I will often add an extra egg and make cupcakes instead.

Whitepaw Enthusiast
Whitepaw
Posted
On 9/1/2022 at 1:10 PM, Gwendolyn Sue said:

Need baking advice. In addition to having celiac disease, I developed food sensitivities to many other foods. Therefore, I have to make any baked items from scratch. 

You might look at https://glutenfreeonashoestring.com/

Nicole has lots of good info, substitutions, and knows gluten-free baking and pitfalls well. She has lots of free stuff on her site, and is very responsive via contact on her site. 

Scott Adams Grand Master
Scott Adams
Posted

I always point people to this bread recipe, and see the comments as well, as it was developed by a scientist:

 

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
 Share
Go to topic listing
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,200
    • Most Online (within 30 mins)
      7,748
    TGE
    Newest Member
    TGE
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

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

  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • Scott Adams
      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      By Scott Adams · Posted

      Celiac disease is the most likely cause, but here are articles about the other possible causes:    
    • xxnonamexx
      FDA looking for input on Celiac Gluten sensitivity labeling PLEASE READ and submit your suggestions

      By xxnonamexx · Posted

      Please read: https://www.fda.gov/news-events/press-announcements/fda-takes-steps-improve-gluten-ingredient-disclosure-foods?fbclid=IwY2xjawPeXhJleHRuA2FlbQIxMABicmlkETFzaDc3NWRaYzlJOFJ4R0Fic3J0YwZhcHBfaWQQMjIyMDM5MTc4ODIwMDg5MgABHrwuSsw8Be7VNGOrKKWFVbrjmf59SGht05nIALwnjQ0DoGkDDK1doRBDzeeX_aem_GZcRcbhisMTyFUp3YMUU9Q
    • cristiana
      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      By cristiana · Posted

      Hi @Atl222 As @trents points out, there could be many reasons for this biopsy result.  I am interested to know, is your gastroenterologist concerned?  Also, are your blood tests showing steady improvement over the years? I remember when I had my last biopsy, several years after diagnosis, mine came back with with raised lymphocytes but no villous damage, too! In my own case, my consultant wasn't remotely concerned - in fact, he said I might still get this result even if all I ever did was eat nothing but rice and water.   My coeliac blood tests were still steadily improving, albeit slowly, which was reassuring.
    • trents
      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      By trents · Posted

      Welcome to the celiac.com community, @Atl222! Yes, your increased lymphocytes could be in response to oats or it could possibly be cross contamination from gluten that is getting into your diet from some unexpected source but not enough to damage the villi. And I'm certain that increased lymphocytes can be caused by other things besides celiac disease or gluten/oats exposure. See attachment. But you might try eliminating oats to start with and possibly dairy for a few months and then seek another endoscopy/biopsy to see if there was a reduction in lymphocyte counts. 
    • Scott Adams
      Brown Rice Vinegar (organic) from Eden Foods is likely gluten free

      By Scott Adams · Posted

      This is a solid, well-reasoned approach. You’re right that “koji” by itself doesn’t indicate gluten status, and the risk really does come down to which grain is used to culture it. The fact that you directly contacted Eden Foods and received a clear statement that their koji is made from rice only, with no wheat or barley, is meaningful due diligence—especially since Eden has a long-standing reputation for transparency. While the lack of gluten labeling can understandably give pause, manufacturer confirmation like this is often what people rely on for traditionally fermented products. As always, trusting your body after trying it is reasonable, but based on the information you gathered, your conclusion makes sense.
×
×
  • 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.