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A New gluten-free Cookbook

Claire

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Claire Collaborator
Claire
Posted

For the cookbook addicts. Claire

WHEAT FREE RECIPES HARVESTED FROM ALL OVER THE WORLD

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felineaids Rookie
felineaids
Posted
For the cookbook addicts. Claire

WHEAT FREE RECIPES HARVESTED FROM ALL OVER THE WORLD

Open Original Shared Link

Have you seen their cookbook? I'm just wondering if it would have any recipes that dont call for gum. All of the books I've read so far had recipes that called for one of more types of gum. I haven't yet found one that doesn't call for it.

rma451 Newbie
rma451
Posted
Have you seen their cookbook? I'm just wondering if it would have any recipes that dont call for gum. All of the books I've read so far had recipes that called for one of more types of gum. I haven't yet found one that doesn't call for it.

hi, Like you i am not crazy about using the gums for every recipe . I have been baking alot of years. started cooking at 13 . but only cooking gluten-free 1 year this month . I am slowly converting alot of my old recipes. I have made many of my cookies without any and they have turned out great , every one eats them . With help from some bakers on another site have just converted a few cake recipes, some muffin and my pumpkin bread recipe. my pumpkin bread was soo good and held up for 4 days, well that was how long it lasted,lol . may have been fine longer, we'll never know ,

I am the only celiac but cook all gluten-free. right now im trying to make a cinnamon graham cracker, cant seem to get it crisp enough ,lol but only beginning. I really think alot of it just has to do with what flour you use. I spent months just learning what each flour is suppose to do. rice is always the texture , a little gritty unless careful potato starch lightens the baked good , tapioca adds the chewyness and cornstarch or arrowroot seems to give some lightness but some type of hold to it .

anyway I hope you have good luck and I really dont think gum in everything is necessary , the one exception breads, gluten-free breads need all the help they can get ,lol . this is only my personal opinion.

rosie

Mme Newbie
Mme
Posted

Neat thread and link!

Rosie, what cool texture info on flours. I'm at the beginning of my gluten free baking career, though I've done some special diet baking. I was beginning to think about baking combinations and how to mix flours for different purposes. Do you use flax or almond meal? I know that flax can hold moisture, too, and is a great source of fiber. It can also act as an egg replacer in batters. Almond meal is a bit decadent but can provide a yummy texture. You usually need to cut down on added fats. As for crisp graham crackers... I wonder. What are you experimenting with now? Have you tried different sugars/molasses?

jenvan Collaborator
jenvan
Posted

Claire-

That cookbook looks very cool. Thanks!

Rosie-

If you figure out those graham crackers--let us know! I would love to benefit from your experiments! :D

2Boys4Me Enthusiast
2Boys4Me
Posted

I've made the Bette Hagman graham crackers, and I thought they had too much cinnamon. I discovered that they crisp up and get hard after coming out of the oven. The first time they were so soft I cooked them for longer and then the edges ended up burned and the middle soft so I gave up and took them out. Lo and behold a while later they were like crackers. Of course, I processed them immediately for a cheesecake crust and I haven't eaten a graham cracker forever, but the crust tasted exactly as it should except the slightly burned too much cinnamon flavour. My second attempt I used less cinnamon and thought it was better. (Also for a cheesecake, so if your eating these plain, I can't say how authentic the taste is.) Also, there is a recipe for Honey Graham Crackers in the Incredible Edible Gluten Free Food for Kids book.

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    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

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    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
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      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
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      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
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