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

Gluten Free Baked Goods

kayakgal

Recommended Posts

kayakgal Newbie
kayakgal
Posted

Having grown up on pasta and bread, it was devastating to find out I suffer from celiac desease. All the baked goods were dry and crumbly. I have with some experimenting discovered that by adding 1-2 tablespoons of gluten free mayonaise in my recipes that they come out moist and delicious. You will not be able to tell the difference from regular baked goods. I have made cheesecake, breads, cake, and even pizza dough. Try it you will be amazed. Yes we have to be more creative with our flavorings, but I am getting used to it. I also find that corn and quionoa pasta tastes and has the best texture for your past dishes. I am working on a home made recipe with a pasta machine next. So I can have lasagne that tastes like my Mammas'. Thanks CRL

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

Celiac.com Sponsor (A8-M):


Ahorsesoul Enthusiast
Ahorsesoul
Posted

Thanks for the tip!

freeatlast Collaborator
freeatlast
Posted

Thanks as well. Sour Cream works too. My favorite soda bread recipe calls for a cup of sour cream.

2T mayo sounds better and easier and more economical. Which brand of mayo is gluten-free? Didn't realize mayo had gluten. Wow.

freeatlast Collaborator
freeatlast
Posted

I am looking for a really good lasagna recipe. Would you mind posting yours? Thanks.

runningcrazy Contributor
runningcrazy
Posted

Thanks as well. Sour Cream works too. My favorite soda bread recipe calls for a cup of sour cream.

2T mayo sounds better and easier and more economical. Which brand of mayo is gluten-free? Didn't realize mayo had gluten. Wow.

I think most are gluten free. They were probably just saying gluten free incase you happen to end up with a brand that is not, be sure to check.

Hellmanns, Best Foods, Mrs. Clarks, Nutrimax, Spectrum Natural, Follow your heart Vegenaise are all gluten free. Just be sure to check the label always. Hellmanns and Best foods are the most common ones I've seen.

Mskedi Newbie
Mskedi
Posted

Interesting. I'll have to try that. :)

freeatlast Collaborator
freeatlast
Posted

I think most are gluten free. They were probably just saying gluten free incase you happen to end up with a brand that is not, be sure to check.

Hellmanns, Best Foods, Mrs. Clarks, Nutrimax, Spectrum Natural, Follow your heart Vegenaise are all gluten free. Just be sure to check the label always. Hellmanns and Best foods are the most common ones I've seen.

THANKS!

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

Celiac.com Sponsor (A8-M):


purple Community Regular
purple
Posted

I noticed Bette Hagman uses sour cream in her recipes. Also pudding mix in cookies. You can use applesauce of yogurt too. This is the first time I've heard or mayo except for a cake batter posted on here a couple of yrs ago. I will have have to try it. Thanks! Another thing I learned is to let your batter sit while the oven warms up, you get a better rise and less gritty texture.

mushroom Proficient
mushroom
Posted

I will have to try the mayo to. I made a cake recipe that had creme fraiche in it, and it was delicious, but that is not an ingredient I always have on hand. Mayo is a good suggestion. I had been thinking about sour cream too and read about applesauce (unfortunately, a "make your own" ingredient here--and when I make it it vanishes too quickly :o

kayakgal Newbie
kayakgal
Posted
  • Author

Thank you for your replies. I will have to try the sourcream, and applesauce is another good one. Please read the label on your mayo. Some use hidden fillers that are not gluten free. Even the popular labels like hellmans, cains, kraft, just read the label to be sure. CRL

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,636
    • Most Online (within 30 mins)
      7,748
    Elaine Rhoda
    Newest Member
    Elaine Rhoda
    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

    • Scott Adams
      Buckwheat

      By Scott Adams · Posted

      I agree, there can be contamination at many points--milling is another possible source of contamination for any flours.
    • trents
      Buckwheat

      By trents · Posted

      Keep in mind that with manufactured food products, "gluten free" doesn't equate to no gluten. Things that are naturally gluten free can be cross-contaminated with gluten in the field, in shipping and in processing. In the U.S. companies can use the gluten free label as long as the product doesn't exceed 20ppm of gluten. That amount still may cause a reaction in some people.
    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

      Dd10 was tested for celiac four years ago bc two siblings were dx’d (positive labs and biopsies). Her results at the time were positive ema  and ttg (7x the UL), but a negative biopsy. We checked again three months later and her ttg was still positive (4x the UL), but ema and biopsy were negative. Doc said it was “potential celiac” and to keep eating gluten, but we were concerned about harming her growth and development while young and had her go gluten-free because we felt the labs and ema in particular were very suggestive of early celiac, despite the negative biopsies. She also had stomach aches and lethargy when eating it. We just felt it’d be better to be safe than sorry. Now, four years later, she doesn’t want to be gluten-free if she doesn’t “have to be,” so underwent a 12 week gluten challenge. She had labs done before starting and all looked great (celiac panel all negative, as expected.) Surprisingly, she experienced no noticeable symptoms when she began eating gluten again, which we felt was a positive sign. However, 12 weeks in, her labs are positive again (ttg 4x the UL and ema positive again as well). Doc says that since she feels fine and her previous two biopsies showed nothing, she can just keep eating gluten and we could maybe biopsy again in two years. I was looking up the ema test and the probability of having not just one but two false positives, and it seems ridiculously low.  Any advice? Would you biopsy again? She’s old enough at this point that I really feel I need her buy-in to keep her gluten-free, and she feels that if the doc says it’s fine, then that’s the final word — which makes me inclined to biopsy again and hope that it actually shows damage this time (not because I want her to have celiac like her sisters, but because I kind of think she already does have it, and seeing the damage now would save her more severe damage in the long run that would come from just continuing to eat gluten for a few more years before testing again.)  Our doc is great - we really like him. But we are very confused and want to protect her. One of her older sibs stopped growing and has lots of teeth problems and all that jazz from not catching the celiac disease sooner, and we don’t want to get to that point with the younger sis. fwiw- she doesn’t mind the biopsy at all. It’s at a children’s hospital and she thinks it’s kind of fun. So it’s not like that would stress her out or anything.
    • Inkie
      Buckwheat

      By Inkie · Posted

      Thanks for the replies. I already use a gluten-free brand of buckwheat flakes I occasionally get itchy bumps. I'm still reviewing all my food products. I occasionally eat prepackaged gluten-free crackers and cookies, so I'll stop using those. I use buckwheat flakes and Doves Farm flour as a base for baking. Would you recommend eliminating those as well? It's a constant search.
    • Wheatwacked
      Frequent nausea after gluten-free diet

      By Wheatwacked · Posted

      Gluten free food is not fortified with vitamins and minerals as regular food is.  Vitamin deficiencies are common especially in recently diagnosed persons,  Get a 25(OH)Vitamin D blood test. And work on raising it.  The safe upper blood level is around 200 nmol/L.    "Low serum levels of 25(OH)D have been associated with increased risk of autoimmune disease onset and/or high disease activity. The role of vitamin D in autoimmune diseases   🏋️‍♂️Good job!   I find the commercial milk will give me mild stomach burn at night, while pasture/grassfed only milk does not bother me at all.  While you are healing, listen to your body.  If it hurts to eat something, eat something else.  You may be able to eat it later, or maybe it is just not good for you.  Lower your Omega 6 to 3 ratio of what you eat.  Most omega 6 fatty acids are inflammation causing.    The standard american diet omega 6:3 ratio is estimated at upward of 14:1.  Thats why fish oil works
×
×
  • 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.