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

A Baking Success....

2ofus2kids2dogs

Recommended Posts

2ofus2kids2dogs Apprentice
2ofus2kids2dogs
Posted

Hi everyone. I've been gluten-free for about 5 weeks, although I did go gluten-free for 6 months about 1-1/2 years ago. Anyway, I pretty much stuck with the mixes before and never was terribly impressed with any of them.

Last week - I bought Roben Ryberg's cookbook The Gluten Free Kitchen. Anyway, I tried my first recipe this morning - biscuits. Oh my gosh - they were so good! The dough was very soft but easy to work with, they stayed together well to get them on the pan - they actually came off the pan easily and when I cut it in half to butter it, it DID NOT FALL APART!!!! I put butter and honey on it, picked it up in my hand and ate it. It was so wonderful. Now, I know I will survive. :D

Right away, I realized what the problem had been for me with the previous mixes I had used - the texture. I do not like the grainy texture of the rice flour, which is why I bought this cookbook - it only uses corn startch and potato starch.

Anyway - I just wanted to recommend this cook book. I think the reason I had put off trying anything for all week was because I was afraid I would be disappointed. I was so wrong. If the biscuits worked, I have high hopes for the rest of the recipes!

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

Celiac.com Sponsor (A8-M):


jaten Enthusiast
jaten
Posted
Last week - I bought Roben Ryberg's cookbook The Gluten Free Kitchen. Anyway, I tried my first recipe this morning - biscuits. Oh my gosh - they were so good! The dough was very soft but easy to work with, they stayed together well to get them on the pan - they actually came off the pan easily and when I cut it in half to butter it, it DID NOT FALL APART!!!! I put butter and honey on it, picked it up in my hand and ate it. It was so wonderful. Now, I know I will survive. :D

Woo Hoo! I will buy this book today for the biscuit recipe alone :lol:

I, too, have been very unimpressed with various biscuit mixes, etc. AND being from the south, I gotta have a good biscuit at least once in awhile. Your description of other biscuits has been my frustration. Woo Hoo! Happy! Happy!

Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted

I like Roben Ryberg's cookbook, too. :)

If you can find super-fine rice flour, it does make a big diffeence. Authentic Foods sells a very very expensive version, but you can get exactly the same thing at the Asian markets in little one-pound plastic bags for 69 cents.

jerseyangel Proficient
jerseyangel
Posted

I bought this book about 2 months ago. Since I have to severly limit my grains, I was excited that she uses only the starches in her recipes. Since I'm also sensitive to corn, I've just used all potato starch in the recipes, and they've been fine.

One thing I found--I bake the pumpkin and banana breads in an 8 by 8 pan instead of the loaf pan--when I made them in the loaf pan, they rose, but then quickly fell! I don't know if I was doing something wrong, but they would test done, and fall anyway. :blink:

The pizza crust is very good, also. I plan to make the spice cookies this week--haven't tried them yet :P

cycler Contributor
cycler
Posted

Thank you for posting this! I attempted baking tea biscuits from my "real" recipe using rice flour and they were too crumbly and then another attempt using just tapioca flour - that batch might've been ok but I added too much water so I had to keep adding the flour to get the right consistency so they were very chewy! So hopefully when I get this cookbook I'll get a better idea of the proportions to use.

Sweetfudge Community Regular
Sweetfudge
Posted

Glad to hear of your success!! I will have to look into getting this book! The biscuits sound wonderful!

mcalister14 Rookie
mcalister14
Posted

:D I swear by The Gluten Free Kitchen! I have several different cookbooks but this one is my favorite. I haven't made the biscuts yet, but I will now. Everything I've tried from this book has been a success. The pizza crust and choc. chip cookies are awesome. I get so excited when a recipe is good!!!

Stacy

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

Celiac.com Sponsor (A8-M):


breann6 Contributor
breann6
Posted

i was browsing the boards for good cookbook recommendations- I can't wait to get this book.

i have the -The Gluten Free Gourmet Cooks Comfort Foods- on loan from the library, i haven't made anything from it yet but have enjoyed reading through it so far.

-Breann-

Green12 Enthusiast
Green12
Posted

Thanks for the cookbook recommendation :)

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. Scott Adams
      0

      Gluten-Free Lemon Poppy Seed Shortbread

    2. cristiana
      - cristiana replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here

      Hi @KathyR37 and a very warm welcome here. I am so very sorry that you are going through all of this. I just wanted to check, have you ever been tested for any other gastrointestinal conditions? Cristiana
    3. trents
      - trents replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here

      @KathyR37, I would suspect that in addition to gluten intolerance, you have other food intolerances/sensitivities. This is very common in the celiac community. The most common offenders are oats, dairy, soy, corn and eggs with dairy and oats being the big two. Have you considered this? Have you tried keeping a food diary to detect patterns?
    4. Theresa2407
      - Theresa2407 replied to Theresa2407's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Probiotics

      thank you for your advice. I have always taken them and I use Stonehedge because they are in a glass bottle, but don't have to be refrigerated. I also like they are 3rd party tested and state gluten free. But you never know if something better has come alone over the years.
    5. KathyR37
      - KathyR37 replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here

      Thank you for your response. I have already learned about the info you sent but i appreciate your effort. I am the only one in my family cursed by this disease. I have to cook for them too. I make sure that my utensils are free of gluten and clean after using them for other food. I use non-porous pots and pans and gloves when cooking for them. One huge problem...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,818
    • Most Online (within 30 mins)
      7,748
    STy
    Newest Member
    STy
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • cristiana
      New here

      By cristiana · Posted

      Hi @KathyR37 and a very warm welcome here.  I am so very sorry that you are going through all of this. I just wanted to check, have you ever been tested for any other gastrointestinal conditions? Cristiana  
    • trents
      New here

      By trents · Posted

      @KathyR37, I would suspect that in addition to gluten intolerance, you have other food intolerances/sensitivities. This is very common in the celiac community. The most common offenders are oats, dairy, soy, corn and eggs with dairy and oats being the big two. Have you considered this? Have you tried keeping a food diary to detect patterns?
    • Theresa2407
      Probiotics

      By Theresa2407 · Posted

      thank you for your advice.   I have always taken them and I use Stonehedge because they are in a glass bottle, but don't have to be refrigerated.  I also like they are 3rd party tested and state gluten free. But you never know if something better has come alone over the years.
    • KathyR37
      New here

      By KathyR37 · Posted

      Thank you for your response. I have already learned about the info you sent but i appreciate your effort. I am the only one in my family cursed by this disease. I have to cook for them too. I make sure that my utensils are free of gluten and clean after using them for other food. I use non-porous pots and pans and  gloves when cooking for them. One huge problem I have is a gag reflex out of this world and if something doesn't taste good it is not going down. Most commercially made breads and such taste like old cardboard.Pastas are about the same. I did find one flour that I like and use it regularly, but it is so expensive! All gluten free food is way more expensive. I only eat twice a day because I cannot afford to buy all that. We live on a very low income so my food purchases are quite limited.
    • Scott Adams
      New here

      By Scott Adams · Posted

      What you've described—the severe weight loss, the cycle of medications making things worse, and the profound fear of eating before leaving the house—is a heavy burden to carry for 15 years. It is absolutely not your fault. While everyone's journey with celiac is different, the struggles with the learning curve, social isolation, and dietary grief are feelings many in the community know all too well. Your question about whether you should just eat what you want and manage the symptoms is a heartbreaking one, born from years of frustration. It's crucial to know that the diarrhea is a sign of ongoing damage to your small intestine from gluten, and simply managing the symptom with Imodium doesn't stop that internal harm or the risk of other complications. The fact that you are still getting sick within an hour of eating, even while trying to be gluten-free, is a huge red flag that something isn't right. This could be due to cross-contamination in your kitchen (e.g., using a shared toaster, colander, or condiment jars), hidden gluten in foods, or the possibility of another concurrent condition like refractory celiac disease. Don't give up!  This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
×
×
  • 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.