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

Baking Gluten And Rice Free?

Green12

Recommended Posts

Green12 Enthusiast
Green12
Posted

I am looking for recipes that are gluten, rice, soy, and millet free. Is this even possible to bake this way? Everything I see has rice flour in it.

I'm not exactly wanting to use bean flours either, so I know that really cuts down most options.

Any ideas or suggestions would be appreciated :)

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

Celiac.com Sponsor (A8-M):


sickchick Community Regular
sickchick
Posted

eww I don't like how the bean flours taste, my guess would be tapioca starch or potato flour? maybe quinoa flour? can you have oats?

jerseyangel Proficient
jerseyangel
Posted

Julie,

What about almond flour? I can't remember if you can do almonds....I've been thinking of dabbling with this now that I'm off grains.

Green12 Enthusiast
Green12
Posted
  • Author

Thanks Collette, I guess I am going to have to experiment with some different things. I can do potato, corn, amaranth, quinoa, and buckwheat.

Patti, nope almonds are now out for me too :( . I can do pretty much every other nut other than almonds and cashews, but thanks so much for the suggestion.

I just remembered there was a thread on baking with coconut flour, I'll have to go searching for that. Coconut is on my safe list (I wish it was on yours :()

lorka150 Collaborator
lorka150
Posted

I don't use rice flour (I'm allergic to rice), and it isn't nutritious anyway. I use quinoa, amaranth, sorghum primarily. Buckwheat is also a good choice but I am also allergic to that.

Green12 Enthusiast
Green12
Posted
  • Author
I don't use rice flour (I'm allergic to rice), and it isn't nutritious anyway. I use quinoa, amaranth, sorghum primarily. Buckwheat is also a good choice but I am also allergic to that.

Hi lorka, so when you bake do you use these other flours one for one in place of rice and other gluten-free flours in recipes?

purple Community Regular
purple
Posted

I have the book from Carol Fenster: Gluten Free Quick and Easy. Her gluten-free flour mix is 1 1/2 cups sorghum flour, 1 1/2 cups potato starch, 1 cup tapioca flour. I really like sorghum and her recipes I have tried so far are my favorites. Waffles, scones and double chocolate cookies. I am slowly changing from rice flour mix to sorghum mix b/c its healthier and not grainy. Also I am tossing in 1/4 cup of coconut flour for some of the gluten-free flour mix b/c its so healthy (I read somewhere to do that).

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

Celiac.com Sponsor (A8-M):


purple Community Regular
purple
Posted

One more thing. Go to the thread on May 24th called "In place of eggs". There are some tips about egg replacement. It could be on page 8 or 9.

jerseyangel Proficient
jerseyangel
Posted

Julie--

I was just looking at my copy of "Cooking Free" by Carol Fenster, and she says that sorghum flour can comprise up to 50% of a flour blend. Maybe then you could play around with adding some cornstarch, potato starch and/or another flour you are ok with like buckwheat or the coconut. :)

RiceGuy Collaborator
RiceGuy
Posted

Many of the "experts" believe that millet and sorghum are related, so it would be interesting if you are able to have sorghum. It really does work well for breads too, so I hope you can.

I think ivory teff flour works well for breads, though I haven't tried it as the main ingredient. Have you tried that one?

Anyway, here's a really nice selection of flours in which you might find some you haven't yet explored: Open Original Shared Link

Green12 Enthusiast
Green12
Posted
  • Author

Great tips purple and Patti, thank you :)

I can't do sorghum but I can do tapioca, I just looked and it's on my safe list :D

Sounds like I can experiment with a potato starch and tapioca blend and then add in another flour from my safe grains.

You guys are the best!

Green12 Enthusiast
Green12
Posted
  • Author
Many of the "experts" believe that millet and sorghum are related, so it would be interesting if you are able to have sorghum. It really does work well for breads too, so I hope you can.

I think ivory teff flour works well for breads, though I haven't tried it as the main ingredient. Have you tried that one?

Anyway, here's a really nice selection of flours in which you might find some you haven't yet explored: Open Original Shared Link

Hi RiceGuy, thanks for the info.

I had an allergy test done so I can only eat from a list of my safe foods for several months. I can start experimenting down the line with different things, so I'll keep this link in mind when that time comes.

sickchick Community Regular
sickchick
Posted

Good luck Julie! B)

jerseyangel Proficient
jerseyangel
Posted
Many of the "experts" believe that millet and sorghum are related, so it would be interesting if you are able to have sorghum.

That's interesting, Rice Guy--I didn't know they were related. Are they actually grains? I don't usually do well with grains, but I never seemed to have problems with the sorghum in the Enjoy Life products....I've never tried millet.

Sounds like I can experiment with a potato starch and tapioca blend and then add in another flour from my safe grains.

Sounds like a good plan! I'll be interested to hear what you come up with. :) I think the key is to have a good mixture of at least 3 different flours/starches to avoid grittiness.

purple Community Regular
purple
Posted
One more thing. Go to the thread on May 24th called "In place of eggs". There are some tips about egg replacement. It could be on page 8 or 9.

oops! sorry-wrong thread! supposed to be for the celiac that can't have eggs.

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. SilkieFairy
      - SilkieFairy replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

      I realized it is actually important to get an official diagnosis because then insurance can cover bone density testing and other lab work to see if any further damage has been done because of it. Also, if hospitalized for whatever reason, I have the right to gluten-free food if I am officially celiac. I guess it gives me some legal protections. Plus, I have...
    2. par18
      - par18 replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

      Been off this forum for years. Is it that important that you get an official diagnosis of something? It appears like you had a trigger (wheat, gluten, whatever) and removing it has resolved your symptom. I can't speak for you, but I had known what my trigger was (gluten) years before my diagnosis I would just stay gluten-free and get on with my symptom free...
    3. Celiac.com Sponsored Post
      0

      An Inclusive Valentine's Day: Easy Tips for a Celebration Everyone Can Enjoy

    4. trents
      - trents replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

      No coincidence. Recent revisions to gluten challenge guidelines call for the daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of 3 weeks. If possible, I would extend that two weeks to ensure valid testing.
    5. SilkieFairy
      - SilkieFairy replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      IBS-D vs Celiac

      Thank you both for the replies. I decided to bring back gluten so I can do the blood test. Today is Day #2 of the Challenge. Yesterday I had about 3 slices of whole wheat bread and I woke up with urgent diarrhea this morning. It was orange, sandy and had the distinctive smell that I did not have when I was briefly gluten free. I don't know if it's a...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,340
    • Most Online (within 30 mins)
      7,748
    Abbyyoung417
    Newest Member
    Abbyyoung417
    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

    • SilkieFairy
      IBS-D vs Celiac

      By SilkieFairy · Posted

      I realized it is actually important to get an official diagnosis because then insurance can cover bone density testing and other lab work to see if any further damage has been done because of it. Also, if hospitalized for whatever reason, I have the right to gluten-free food if I am officially celiac. I guess it gives me some legal protections. Plus, I have 4 kids, and I really want to know. If I really do have it then they may have increased risk. 
    • par18
      IBS-D vs Celiac

      By par18 · Posted

      Been off this forum for years. Is it that important that you get an official diagnosis of something? It appears like you had a trigger (wheat, gluten, whatever) and removing it has resolved your symptom. I can't speak for you, but I had known what my trigger was (gluten) years before my diagnosis I would just stay gluten-free and get on with my symptom free condition. I was diagnosed over 20 years ago and have been symptom free only excluding wheat, rye and barley. I tolerate all naturally gluten free whole foods including things like beans which actually helps to form the stools. 
    • trents
      IBS-D vs Celiac

      By trents · Posted

      No coincidence. Recent revisions to gluten challenge guidelines call for the daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for a minimum of 3 weeks. If possible, I would extend that two weeks to ensure valid testing.
    • SilkieFairy
      IBS-D vs Celiac

      By SilkieFairy · Posted

      Thank you both for the replies. I decided to bring back gluten so I can do the blood test. Today is Day #2 of the Challenge. Yesterday I had about 3 slices of whole wheat bread and I woke up with urgent diarrhea this morning. It was orange, sandy and had the distinctive smell that I did not have when I was briefly gluten free. I don't know if it's a coincidence, but the brain fog is back and I feel very tired.   
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
×
×
  • 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.