Jump to content
  • Sign Up
  • Join Our Community!

    Do you have questions about celiac disease or the gluten-free diet?

Rate this topic

Recommended Posts

Hi everyone,

Just alittle input would be greatly appreciated. I have tried to bake two different things the last two days using Bob's Red Mill all purpose flour. A loaf of bread and some brownies and they both tasted horrible. I also allergic to eggs so I used applesauce in place of the egg.

Does anyone have any suggestions as to where to find good recipes?

It seems like I cant eat anything tasty anymore.

Thanks for listening!

Joyce

Share this post


Link to post
Share on other sites
Hi everyone,

Just alittle input would be greatly appreciated. I have tried to bake two different things the last two days using Bob's Red Mill all purpose flour. A loaf of bread and some brownies and they both tasted horrible. I also allergic to eggs so I used applesauce in place of the egg.

Does anyone have any suggestions as to where to find good recipes?

It seems like I cant eat anything tasty anymore.

Thanks for listening!

Joyce

Recipes have their own section here on the Baking Tips and Recipes Thread.

Share this post


Link to post
Share on other sites

Bob's Red Mill all purpose gluten-free flour has a strong taste that I don't care for. My advise is to change your flour. I use the featherlight mix. There's no funny aftertaste! I use this in most gluten recipes and they turn out great, but sometimes you need to add a little extra flour. ;)

1 cup white rice flour

1 cup corn starch

1 cup tapioca flour

1 TBSP potato flour

*1 tsp xanthan or guar gum per 1.5 cups flour.

Share this post


Link to post
Share on other sites
Guest Jemenii36

betty hagman has great recipes. She has numerous cookbooks and you can find her recipes by just searching her on google. Also i would suggest making your own gluten free flour blend (there are so many you can search for on the internet) and just using that in place of wheat flour...using a gluten free flour blend has helped me make some of my best recipes...good luck! also...have you ever tried using sour cream in place of an egg? i did that for gluten-free bread once and it came out great, as we were out of eggs.

Share this post


Link to post
Share on other sites

Momma Goose,

I use my own blend of flours except when the recipe calls for a certain mix. I know Bob's Red Mill brown rice flour is very coarse compared to Authentic Foods, but it's costly, especially if you must have it shipped to you. For an egg substitute I found the following list for substituting for each egg:

Share this post


Link to post
Share on other sites

Momma Goose,

I use my own blend of flours (Bette Hagman's 2 parts white or brown rice flour, 2/3 part potato starch, and 1/3 part tapioca starch) except when the recipe calls for a certain mix. I know Bob's Red Mill brown rice flour is very coarse compared to Authentic Foods, but it's costly, especially if you must have it shipped to you. For an egg substitute I found the following list for substituting for each egg:

- 1 packet gelatin, 2 Tbsp warm water (do not mix until ready to use)

- 1 1/2 Tbsp water, 1 1/2 Tbsp oil, 1 tsp baking powder

- 1 Tbsp apricot puree

- 1 tsp yeast dissolved in 1/4 warm water

- 1 tsp baking powder, 1 Tbsp water, 1 Tbsp vinegar

This list was at www.healthsystem.virginia.edu

I used the gelatin formula and it worked fine. For bread I recommend the gluten-free Flax Bread recipe on this site in another thread. It's a lot like wheat bread. We also like Bette Hagman's French Bread which is also posted on this site in another thread. Besides the recipes exchanged here, try www.recipezaar.com; http://allrecipes.com;www.eatingglutenfree.com; etc. Look at gluten-free cooking books in your library. If you are looking for a particular recipe, ask on this forum and someone can probably help you. Sorry for the double post, thought the first try was lost!

Jo Ann

Share this post


Link to post
Share on other sites
Bob's Red Mill all purpose gluten-free flour has a strong taste that I don't care for. My advise is to change your flour. I use the featherlight mix. There's no funny aftertaste! I use this in most gluten recipes and they turn out great, but sometimes you need to add a little extra flour. ;)

1 cup white rice flour

1 cup corn starch

1 cup tapioca flour

1 TBSP potato flour

*1 tsp xanthan or guar gum per 1.5 cups flour.

Hi,

First of all let me thank you for responding!

By Featherlight do you mean the mixture you wrote? So if I mix these together then these I can substitute for any recipe that calls for flour and then add the xanthan gum as you said?

Thank you so much!

Joyce

Share this post


Link to post
Share on other sites
Hi,

First of all let me thank you for responding!

By Featherlight do you mean the mixture you wrote? So if I mix these together then these I can substitute for any recipe that calls for flour and then add the xanthan gum as you said?

Thank you so much!

Joyce

Yes, this is the featherlight mix. I substitute it (with the gum) in most recipes, except yeast breads. I use it for gravies, sauces, cookies, quick breads, cakes and more. I mostly use regular recipes and convert them to gluten free by using this mix, which means you can still use many of your old recipes. ;) For recipes I go to :

http://www.glutenfreeda.com/

http://www.recipezaar.com/

Numerous gluten-free blogs (each one has links to more blogs on the side of the page!)

http://glutenfreegirl.blogspot.com/

One thing to keep in mind is that many gluten-free recipes seem to need more flour. If your cookies go flat or if your bread caves in, try adding more flour. B)

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


  • Top Posters +

  • Upcoming Events

    • March 24, 2019 Until March 27, 2019
      0  
      NEW ORLEANS GOURMET GLUTEN-FREE mini GETAWAY    March 24 ~ 27, 2019   We have arranged a fun and Gluten-free food filled mini in the city known for it's food and fun.  We have arranged to eat many of the famous dishes that aren't usually Gluten-free at a few of the World Renown restaurants.   Staying at the Royal Sonesta Hotel on Bourbon Street in the center of the French Quarter, you'll be able to enjoy the ambiance of the city at all hours.   Our itinerary will include a Luxury Coach tour of the city and surrounding area - Admission to The National World War II Museum, including the Tom Hanks" 4D film "Beyond All Boundaries" - an exciting Airboat ride and tour through the Bayou.      This it the 3rd time we have visited New Orleans and it has always been well attended, so join us even if you've been there before.  Check out our website for the complete itinerary and cost.    Due to contractual obligations we must have 20 participants by October 31, 2018 to make this a go.      If you have any questions just give us a call at 410-939-3218.  Bob & Ruth info@bobandruths.com (410) 939-3218
    • March 27, 2019 04:00 PM Until 08:00 AM
      0  
       
       
       
      Celiac Emotional Healing Support Group
       
       
       
      Again you are invited to join Johnny Patout, LCSW for Baton Rouge's first emotional healing support group meeting to assist those living with celiac disease manage the emotional challenges so many of us face. Most often the emotional disturbances include depression, disinterest in normal activities, insomnia, grief, mood changes, anxiety, inability to concentrate, extreme concern about managing a gluten-free lifestyle and other emotional and behavioral challenges.
       
      The professionals at Jamestown Avenue Counseling Center created the emotional healing support group to give us a safe place to begin to process our emotions and support each other as we heal emotionally while managing celiac disease and the resulting autoimmune disorders.
       
      The emotional healing support group meets every Thursday, 6:00-7:00pm, at the Jamestown Avenue Counseling Center of Baton Rouge. Jamestown Avenue Counseling Center is located at 4637 Jamestown Avenue, Baton Rouge, Suite B-1. Suite B-1 is upstairs.
       
      The support group is free and open everyone managing celiac disease. For more information: emotionalhealingforceliacs@hotmail.com
    • March 30, 2019 Until March 31, 2019
      0  
      Nourished Festival is a family-friendly event with 10 locations across the US. Attendees will be able to sample food, health and beauty products, meet with companies, learn about the most current food lifestyles, receive coupons and attend educational sessions with industry experts. 
      Nourished Festival, managed by The Nourished Group and presented by Enjoy Life Foods, is the largest gluten-free, allergy-friendly and specialty diet event in the US, with 10 locations including.
      ABOUT THE NOURISHED FESTIVALS
      Managed by The Nourished Group, formerly The Gluten Free Media Group, The Nourished Festivals are the largest and fastest growing special diet consumer events in the United States. Started in 2007, the events have expanded from one to ten cities throughout the country. The festivals cater to anyone looking to lead a healthier lifestyle or those who follow a specialty diet due to autoimmune conditions, food sensitivities, allergies or intolerances. Offerings including Paleo, Keto, Plant-Based, Gluten-Free, Allergen-Friendly and Nut-Free products. The events provide the opportunity for attendees to sample and purchase new products, receive coupons, meet with brand ambassadors and attend educational classes with industry experts. For more information, visit http://www.nourishedfestival.com 
       
Yes, I had to stop eating Schar bread because I was getting sick on it all the time. I believe if I am not mistaken (it has been a long time) the Artisan line does not. I received this tip from someone else, and I don’t know if it is accurate but it seemed to help me, at least. 
  • Blog Entries

  • ×
    ×
    • Create New...