Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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):
    GliadinX



    Celiac.com Sponsor (A1-M):
    GliadinX


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

What's The Easiest Bread Recipe W/o Bread Machine?


Glutenfreenoobie

Recommended Posts

Glutenfreenoobie Rookie

Hey you all, I've been trying my hand at cooking gluten free. I bought 8 oz of xantham gum 11$ and 44 oz of baking flour $6. I made banana bread and it was great. I've made pancakes 3 times now and all three times the pancakes were better than any recipe I've tried before.

I share my kitchen with my parents so I don't really want to buy a lot of ingredients. I hid my xantham gum, so my dad can't accidentally spill the gum, and now I can't find the gum. Anyways I looked at Rice guy's post and Mamatide's thread:

and, the recipes seem a little complicated, I haven't made bread from scratch before, let alone gluten free. In other words not only am I a gluten free noob but I'm also a noob chef. I don't have a lot of space, I don't want to accidentally mix the gluten free flour with wheat flour, and funds are limited. I mean who wants to spend $50+ just for an intelligent family member to mix the gum and everything else gluten-free with wheat flour? :)


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):
Lakefront Brewery
GliadinX



Celiac.com Sponsor (A8-M):
Little Northern Bakehouse


RiceGuy Collaborator

Aside from the blend of flours, and the rest of the ingredients, gluten-free bread making really doesn't vary much from recipe to recipe. Mix, rise, and bake. If your banana bread turned out well, then I'd say you already know most of what you'd do for a yeast bread. The main difference is that the dough is allowed to rise before baking. Of course, you could use baking powder in a recipe calling for yeast. It just won't have quite the same flavor, and the texture will probably be a bit different. But it should still bake up into a loaf.

Many members of this board have their favorite prepackaged mixes and flour blends. Perhaps that's the sort of thing you're looking for?

OptimisticMom42 Apprentice

I'm not a good cook so I just buy my bread at Meijers while I'm there getting my gluten free waffles. I like the flax seed one they have in the frozen food section. And then I get to look for new shoes :D

kareng Grand Master

Hey you all, I've been trying my hand at cooking gluten free. I bought 8 oz of xantham gum 11$ and 44 oz of baking flour $6. I made banana bread and it was great. I've made pancakes 3 times now and all three times the pancakes were better than any recipe I've tried before.

I share my kitchen with my parents so I don't really want to buy a lot of ingredients. I hid my xantham gum, so my dad can't accidentally spill the gum, and now I can't find the gum. Anyways I looked at Rice guy's post and Mamatide's thread:

and, the recipes seem a little complicated, I haven't made bread from scratch before, let alone gluten free. In other words not only am I a gluten free noob but I'm also a noob chef. I don't have a lot of space, I don't want to accidentally mix the gluten free flour with wheat flour, and funds are limited. I mean who wants to spend $50+ just for an intelligent family member to mix the gum and everything else gluten-free with wheat flour? :)

I'm just starting the baking, too. What worried me is that your family is so uncooperative. If you need to keep the special stuff separate, maybe you can take your ingredients and pans and keep them in a box in your room. I would get a plastic bin with a tight lid to keep bugs out. Also, you might want to get your own baking soda, powder, PB, etc. They might measure with a spoon in the flour then in the baking soda. Or get crumbs in the PB.

Glutenfreenoobie Rookie

I'm just starting the baking, too. What worried me is that your family is so uncooperative. If you need to keep the special stuff separate, maybe you can take your ingredients and pans and keep them in a box in your room. I would get a plastic bin with a tight lid to keep bugs out. Also, you might want to get your own baking soda, powder, PB, etc. They might measure with a spoon in the flour then in the baking soda. Or get crumbs in the PB.

My hope is that if I make enough good gluten-free food that my family will basically convert to gluten-free by convince. Though I suspect my family will still buy store bought cakes and pastries. The problem is I'm spending too much on gluten-free food already and if I take the time to explain how expensive the gluten-free ingredients are I'll get in trouble.

Like in Riceguy's post I would need 5 ingredients all of which I would need to hide from my family.

guar gum, psyllium husk, teff flour,sorghum flour, and sweet potato flour

It would cost 24.09 with shipping to get a pound of each of the above ingredients except guar gum which is only 1/2 a pound. Would that be the best way to order the ingredients?

As for the banana bread I used a recipe that didn't use yeast.

As for mamatide's recipe I don't have the following:

# 1/4 cup garfava flour

# 1/2 cup potato starch

# 1/4 cup cornstarch

# 1/4 cup flax seed meal

sa1937 Community Regular

I made this Gluten Free Flax Bread yesterday...nothing like baking bread when it's 100

bbuster Explorer

I share my kitchen with my parents so I don't really want to buy a lot of ingredients.

and, the recipes seem a little complicated, I haven't made bread from scratch before, let alone gluten free. In other words not only am I a gluten free noob but I'm also a noob chef. I don't have a lot of space, I don't want to accidentally mix the gluten free flour with wheat flour, and funds are limited. I mean who wants to spend $50+ just for an intelligent family member to mix the gum and everything else gluten-free with wheat flour? :)

I would suggest you get Roben Ryberg's bread recipe. I would post it, but I don't have it any more. I originally got her book from our local library. All (if I remember correctly) of her recipes only use corn starch, potato starch, and of course little bit of xanthan gum (if you are baking) for the flour mix.

I have graduated to making a more complicated bread that my son prefers, but Roben's is simple and pretty darn good, especially fresh from the oven. I always make bread just using a loaf pan and oven instead of a bread machine -that way I can better gauge when it has risen enough to bake. I would suggest making sure you have a good mixer - shortly after my son was diagnosed, I got a Kitchen-aid stand mixer.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):
Little Northern Bakehouse
Lakefront Brewery



Celiac.com Sponsor (A8-M):
Holidaily Brewing Co.


Roda Rising Star

There are several recipes in that book for bread that I have yet to try. I have made the biscuits and they had the consistency and feel I was looking for. If you are looking for a bread that has the feel, texture an taste of regular bread then according to her recipe try this one (I have not tried it yet, but I am going to soon).

Egg Bread Loaf

Roben Ryberg

1/4 cup shortening

3 tablespoons honey

2 eggs

1 packet yeast (about 1 tablespoon)

1 cup unflavored yogurt

1/2 cup potato starch

1 1/2 cups cornstarch

1/2 teaspoon baking soda

1 tablespoon baking powder

2 teaspoons xanthan gum

3/4 teaspoon salt

1 teaspoon vinegar

Preheat oven to 350 deg. Mix all ingredents well. Dough will be quite wet. Place dough in a greased loaf pan and smooth top with wet hands. Bake 40-50 min, until lightly browned and toothpick inserted in middle test clean.

Now the thing I find interesting about this recipe is that there does not appear to be any rise time. Maybe it does it in the oven? Like I said I have never made this before. I'll post back when I do. There are other bread recipes in the book. The title of the book is The Gluten Free Kitchen by Roben Ryberg.

Glutenfreenoobie Rookie

There are several recipes in that book for bread that I have yet to try. I have made the biscuits and they had the consistency and feel I was looking for. If you are looking for a bread that has the feel, texture an taste of regular bread then according to her recipe try this one (I have not tried it yet, but I am going to soon).

Egg Bread Loaf

Roben Ryberg

1/4 cup shortening

3 tablespoons honey

2 eggs

1 packet yeast (about 1 tablespoon)

1 cup unflavored yogurt

1/2 cup potato starch

1 1/2 cups cornstarch

1/2 teaspoon baking soda

1 tablespoon baking powder

2 teaspoons xanthan gum

3/4 teaspoon salt

1 teaspoon vinegar

Preheat oven to 350 deg. Mix all ingredents well. Dough will be quite wet. Place dough in a greased loaf pan and smooth top with wet hands. Bake 40-50 min, until lightly browned and toothpick inserted in middle test clean.

Now the thing I find interesting about this recipe is that there does not appear to be any rise time. Maybe it does it in the oven? Like I said I have never made this before. I'll post back when I do. There are other bread recipes in the book. The title of the book is The Gluten Free Kitchen by Roben Ryberg.

I'm not so much looking for gluten free bread that is like glutenized bread, but instead gluten-free bread that tastes good that I can handle. I'm going to go to my local supermarket and price out the ingredients for Ryberg's egg loaf recipe.

Roda Rising Star

Go to the libary and check out that recipe book. It just might be up your alley. Cornstarch is pretty inexpensive. I buy argo and it states gluten free on the container. I bought two really big containers recently at Sams Club. Potato starch is a little more expensive and around here I have found it at our local health food store, Earth Fare (an organic grocerery store) and our two local bulk Mennonite stores.

Glutenfreenoobie Rookie

Go to the libary and check out that recipe book. It just might be up your alley. Cornstarch is pretty inexpensive. I buy argo and it states gluten free on the container. I bought two really big containers recently at Sams Club. Potato starch is a little more expensive and around here I have found it at our local health food store, Earth Fare (an organic grocerery store) and our two local bulk Mennonite stores.

I'm thinking about ordering from barry farm's this order:

330572 Psyllium Husks, Ground, 1 lb.

$ 5.49 $ 5.49

S&H:

(Lbs.)

1.20

M008 Guar Gum 8 oz.

$ 2.05 $ 2.05

S&H:

(Lbs.)

0.70

330570 Potato Starch 1 lb.

$ 2.49 $ 2.49

S&H:

(Lbs.)

1.20

B1534 T'eff Flour, 1 lb.

$ 3.19 $ 3.19

S&H:

(Lbs.)

1.20

B2530 Sorghum Flour, 1 lb.

$ 2.09 $ 2.09

S&H:

(Lbs.)

1.20

IF20478 Sweet Potato Flour, 1 lb.

$ 2.59 $ 2.59

S&H:

(Lbs.)

1.20

B1605 Garbanzo Fava Bean Flour, 1 lb.

$ 3.19 $ 3.19

S&H:

(Lbs.)

1.20

Sub Total: $ 21.09

I have everything except the flax seed meal. Would cost a little over $30 with shipping. Sound good? Oh I can grind flax seeds into meal with a coffee grinder. Add + brown flax seed for 2.79. Now I just need another coffee grinder to grind the seeds, unless there is an easier way.

sa1937 Community Regular

I have everything except the flax seed meal. Would cost a little over $30 with shipping. Sound good? Oh I can grind flax seeds into meal with a coffee grinder. Add + brown flax seed for 2.79. Now I just need another coffee grinder to grind the seeds, unless there is an easier way.

I think their prices are excellent. I finally got my order yesterday but haven't had a chance to play around with RiceGuy's recipe yet. Before ordering I did check my small local health food store but they didn't have the items I wanted except for the guar gum, which was $4.99 for 2 oz. Compare that to $2.05 for 8 oz. from Barry Farm which will last a long while.

I also have a local Mennonite store not too far from here. They do have some pre-packaged bulk-type items pretty cheap and also carry Bob's Red Mill flours, which are much higher priced than Barry Farms flours. I also have a store that carries some Asian foods (ownership recently changed). They were at market the day I stopped in so I'm not sure what all they do have but got white rice flour as well as glutinous (sweet) rice flour dirt cheap.

Would a blender work to grind flax seeds? I've never tried it for that.

I'm also looking for a gluten-free bread that tastes good. I may have to try Roben Ryberg's recipe

Takala Enthusiast

The easiest bread recipes are the quick breads that are leavened (risen) with baking powder or baking soda and an acidic thing such as pure apple cider vinegar, or lemon juice, which also acts as a "dough conditioner," or a substance which seems to improve the texture of the final gluten free baked good.

Egg also adds some rising power to the dough.

Yeast can even be added to this just to flavor it if you want to be sure it's going to rise. Too much vinegar or juice used WITH yeast as the rising agent, will stop it from rising, however.

The easiest cooking technique I've found for quick breads is a variation on the "bun in a cup" recipe that is cooked in the microwave, which can also be increased slightly and done in a cereal bowl and you end up with 2 servings of moist bread.

The second easiest is the small 8" cast iron skillet pan bread, which is started like a cornbread on top of the stove with a hot oiled pan, then finished under the broiler to cook the top. This makes 4 wedge triangles of gluten-free bread, which can then be split for sandwiches, and if certain gluten-free flours are used different flavors/results can be made, and it stores well in the refrigerator.

I make my own flour mixes. I keep a blender dedicated to grinding almonds (which are cheaper here in CA, and can be bought it big bags at the farmer's market type stores) to make my own almond meal on an "as needed" basis. I then mix it with about 1/4 to 1/3 almond meal to other gluten free flours, typically a sorghum/amaranth half and half mix, although I've also used sorghum/millet/amaranth. Some people make this more complicated than it needs to be, when mixing gluten-free flours, I take a bag of each, of the same size of whatever, and combine 2 or 3 in a big zip lock baggie and mix them. Both almond and amaranth are higher protein and more mold resistant than some other gluten-free flours when baked and with the bun in a cup/bowl and the cast iron skillet the egg is enough with these kinds of flours that I don't need to use xantham or guar gum or psyllium husk.

for both these recipes you start with one egg, about a tablespoon of oil ( I use olive) and a half to a teaspoon of vinegar, beaten together. A small dollop of molasses, agave, or honey can be added- I tend to put a half teaspoon of molasses in everything for color and flavor.

If I am then making the smaller recipe for the bowl, I add just a little bit of water, for the larger recipe for the 8" skillet, I add maybe 2- 3 tablespoons. I don't measure this because I usually am going to have a different size egg and different humidity and flours, and will add the water by touch at the end to get what sort of batter I need to work.

Then to the wet ingredients, I add the dry gluten-free flour mixture, about 1/2 cup to 2/3 cup for the smaller batch and a 1 cup to 1 and a 1/4 cup for the larger batch.

Plus, a quarter to a half teaspoon baking soda.

1/8 to a 1/4 teaspoon salt.

sweetener to taste, real or artificial.

spices. I always add a pinch of cumin, a pinch of cinnamon, and sometimes some chai or Chinese 5 spice powder to it. sometimes a pinch of cocoa powder also makes it darker/richer.

Mix the ingredients. Adjust for consistency by adding more water or more gluten-free flour, if necessary. These are thick batter breads, not doughs.

If making a bun bowl, the bowl then goes into the microwave and is cooked until done. (this varies in time tremendously. cook at first 1 min 20 or 30 seconds and then add more time as needed.) Test by touching center lightly to see if cooked thru and springy. Bread may have to be loosened with a knife, then flipped out of the bowl onto a plate and finished upside down for a few more seconds.

If making a skillet bread, it goes into the heated, oiled small cast iron skillet on the stove top, medium high heat, and is cooked until the bottom is done. Bubbles will come up from the bottom, then the scent will change. Then it goes under the broiler and is WATCHED CAREFULLY until the top is finished.

It cooks very fast. None of this waiting 40 minutes for a loaf to finish in the oven routine, the skillet stuff can be done in about 5 to 10 minutes depending on your stove.

If you are using cast iron, be sure it is dedicated to being gluten free use cast iron.

bbuster Explorer

I'm thinking about ordering from barry farm's this order:

I have everything except the flax seed meal. Would cost a little over $30 with shipping. Sound good? Oh I can grind flax seeds into meal with a coffee grinder. Add + brown flax seed for 2.79. Now I just need another coffee grinder to grind the seeds, unless there is an easier way.

I don't know where you live - I'm in Springfield, Missouri -- not a big city, but not a small town either. I can find white rice flour, tapioca flour and potato starch at an Asian market (we have 3 in Springfield) all for about $1/lb (no shipping).

I buy ground flax seed at Wal-Mart for under $2 a 12 oz box (Hodgson Mill). Freshly ground is probably better for you, but I go through mine pretty quickly. I add it to most things I bake - bread and breadsticks, also waffles and cookies, and I sprinkle it on yogurt.

I hate the taste of bean flour, but I find a tiny amount (like a teaspoon) added to a bread recipe seems to help the texture - does not fall apart as easily.

I do have to buy sorghum flour at a health food store, but we LOVE the flavor it adds to almost everything.

Good luck!

Glutenfreenoobie Rookie

I don't know where you live - I'm in Springfield, Missouri -- not a big city, but not a small town either. I can find white rice flour, tapioca flour and potato starch at an Asian market (we have 3 in Springfield) all for about $1/lb (no shipping).

I buy ground flax seed at Wal-Mart for under $2 a 12 oz box (Hodgson Mill). Freshly ground is probably better for you, but I go through mine pretty quickly. I add it to most things I bake - bread and breadsticks, also waffles and cookies, and I sprinkle it on yogurt.

I hate the taste of bean flour, but I find a tiny amount (like a teaspoon) added to a bread recipe seems to help the texture - does not fall apart as easily.

I do have to buy sorghum flour at a health food store, but we LOVE the flavor it adds to almost everything.

Good luck!

Thanks I'll try my local Korean supermarket, thought I'm not sure I'll be able to read the labels. :)

sa1937 Community Regular

Thanks I'll try my local Korean supermarket, thought I'm not sure I'll be able to read the labels. smile.gif

I think if it's sold here in the U.S., they have to follow our labeling laws. I already put my glutinous rice flour in a container but my spring roll wrappers are clearly labeled rice, water, salt.

Tina B Apprentice

Go to the libary and check out that recipe book. It just might be up your alley. Cornstarch is pretty inexpensive. I buy argo and it states gluten free on the container. I bought two really big containers recently at Sams Club. Potato starch is a little more expensive and around here I have found it at our local health food store, Earth Fare (an organic grocerery store) and our two local bulk Mennonite stores.

Potato starch is easy to find in regular markets in the aisle with the kosher products. Used commonly at Passover

  • 3 weeks later...
Glutenfreenoobie Rookie

Potato starch is easy to find in regular markets in the aisle with the kosher products. Used commonly at Passover

My order from Barry Farms still hasn't come, been about 25 days. I emailed order@barryfarm.com on Friday asking for an update on my order status, and no response. How long does Barry Farms usually take? If there is a delay does Barry Farms attempt to contact you? Should I try a different email or be patient?

I now emailed info@barryfarm.com and no response neither. Is there a specific email heading I should use?

Glutenfreenoobie Rookie

My order from Barry Farms still hasn't come, been about 25 days. I emailed order@barryfarm.com on Friday asking for an update on my order status, and no response. How long does Barry Farms usually take? If there is a delay does Barry Farms attempt to contact you? Should I try a different email or be patient?

I now emailed info@barryfarm.com and no response neither. Is there a specific email heading I should use?

Barry Farms responded should have the order soon! Can't wait to make bread. :)

RiceGuy Collaborator

Sometimes my Barry Farm order will be delayed when they themselves are waiting for shipments. Otherwise service is usually pretty quick. I find they respond to emails in a timely manner, especially when I reply to the order confirmation email message.

BTW, I've made progress with my recipe - getting better browning, and maintaining height when bean flours have been added. Will be posting an update in that thread pretty soon I think.

Nanny Jo Newbie

The favorite gluten-free bread of our grandson is Gluten Free French Bread from www.recipezaar/180306:

2 c. white rice flour

1 c. tapioca starch

1 Tblsp. xanthan gum

1 1/2 tsp. salt

2 Tblsp. sugar (divided)

1 1/2 c. lukewarm water

2 Tblsp. fast acting yeast

2 Tblsp. veg.oil

3 egg whites, slightly beaten

1 tsp. vinegar

Mix dry ingredients & 1 Tblsp. sugar in large bowl of heavy duty mixer. Dissolve 1 Tblsp. sugar in water and add yeast. Wait until mixture foams slightly, then blend into dry ingredients. Add oil, egg whites, and vinegar. Beat on HI for 3 minutes. Spoon into large bread pan (I use silicone pan). Slash diagonally every 2". Cover with plastic wrap which has been coated/sprayed with oil or margarine. Let rise in warm place (like oven with light on) until double in bulk - 20-25 minutes. Preheat over to 400F degrees. Bake about 50 minutes (covering with aluminum foil after 10-15 min. to keep from browning too much). Bread will sound hollow and test about 208F degrees on quick read thermometer. Remove from pan to cooling rack. Brush crust with margarine.

I buy rice four, tapioca and potato starch at Oriental market which is much less expensive.

This bread is best the first 2-3 days. After that I wrap individual slices in plastic wrap and put in plastic storage container and freeze. It's great eating plain, toasted, grilled, etc.

Glutenfreenoobie Rookie

Sometimes my Barry Farm order will be delayed when they themselves are waiting for shipments. Otherwise service is usually pretty quick. I find they respond to emails in a timely manner, especially when I reply to the order confirmation email message.

BTW, I've made progress with my recipe - getting better browning, and maintaining height when bean flours have been added. Will be posting an update in that thread pretty soon I think.

Can't wait to see what you cooked up. I got my Barry farm order today. I plan to make gluten-free flax bread. I will grease the pan like the comments say is best. I just to decide how I will make the gluten free flour, I could just use bob's red mill all purpose flour for the first time:

Open Original Shared Link

I followed the recipe substituting bob's red mill flour for gluten-free flour and sweet sorghum for garfava flour. I just pour all the ingredients including the yeast in the bread machine. Fished out the yeast and threw the yeast down the drain. Next, I put the yeast in the separate yeast section of the bread machine, selected basic bake 4 hours and hit start. I know I originally wasn't going to use a bread machine, but I figure why not? Machines are meant to be used not languish.

Btw, when I ground up 1/4 cup of flax seeds I got more than 1/4 cup of flax seed meal. What should I do with the extra flax seed meal? Made the bread, turned out good in the bread machine. Plan to make another loaf tonight. The crust is softer than the other homemade breads using a bread machine I've made, all other breads I've made with a machine have had gluten.

Archived

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


  • Celiac.com Sponsor (A19):
    Little Northern Bakehouse



  • Member Statistics

    • Total Members
      130,307
    • Most Online (within 30 mins)
      7,748

    JenLo
    Newest Member
    JenLo
    Joined

  • Celiac.com Sponsor (A20):
    Lakefront Brewery


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):
    GliadinX




  • Celiac.com Sponsor (A21):
    Daura Damm



  • Upcoming Events

  • Posts

    • TheFuzz
      I had similar pains after going gluten-free.  Turns out it was more related to undiagnosed rheumatoid arthritis and fibromyalgia.  Because celiac is an immune dysfunction disease, it's possible you have another underlying one.  I wish mine had been identified much sooner, so you may want to look at symptoms of diseases like RA and lupus to see if you have other symptoms that might point you in the right direction to ask the right questions.
    • lmemsm
      When they give you a blood test, there's a range they consider low to high from the results.  It's not based on how much vitamin you're taking.  My blood tests were low and then I took 5000 IU and they went too high on the blood test.  I also get exposed to D from the sun and I live in a very sunny area and I get D in some foods I eat.  I was very annoyed with the doctors because they weren't paying attention to the blood test results in order to help me figure out the optimum dose for me.  They just told me to take it when it was low on the blood test and didn't pay any attention after that.  Too much of a good thing is not a good a thing.  I hope the medical field knows enough to really know what the safe range is.  However, I would not go by just intake or sun exposure since how much each person can absorb is different.  That's why I wanted actual testing to determine my levels. Also, interesting points, about the choline.  I just saw some information about it yesterday and was thinking I'd better check if I'm getting the RDA.  This is the second mention I've seen on this in two days, so maybe the universe is trying to tell me something. If I get cramps in my feet, salt usually helps with it.  It usually means my electrolyte levels are off somehow.  I bought some electrolyte water from Sprouts.  I also try to add salt (Himalayan or sea) to my meals.  I always hear cut out salt from medical professionals.  I don't think they realize that when you make things from scratch and eat unprocessed foods, you've probably cut out a lot of the salt in an average American diet.  It can be easy to be too low on salt if you make things yourself. I've read selenium is important to balance iodine intake and one shouldn't have too much of one and not enough of the other.
    • Wheatwacked
      How high is too high?  I take 10,000 IU vitamin D3 every day.  My blood is stable at 80 ng/ml (200 nmol/L).  Even at 10,000 a day it took 8 years to raise it to 80.  Higher levels of 25(OH)D in blood can moderate the autoimmune attack.  Vitamin D Is Not as Toxic as Was Once Thought Lower vitamin D levels have also been associated with increased OCD symptom severity.  This is a most dangerous popular belief. As mentioned you are suffering from vitamin and mineral deficiencies.  Part of the recovery, that is never explained by doctors, is replenishing your deficits.  Celiac Disease is a disease of malabsorption.  The Western diet is a diet of deficiency.  That is why many processed foods are fortified.  Gluten free foods are exempt.   "I’ve been completely asymptomatic since diagnosis."  There are 200 symptoms that can be caused by Celiac Disease and the malabsorbtion it can cause.     • "Floating, undigested stools for over a year now. Dont think its related to celiac as it was like this since im 17 and not 13-16( i got diagnosed at 13). " Many are misdiagnosed as gall bladder disease.  Choline is needed to create the bile salts needed to digest fat.  90% of our population is deficient.  Eggs and beef are the best source.  The RDA (minimum daily allowance is 500 mg to 3500 mg daily.  One egg has 27% DV.  Broccoli, chopped, boiled, drained, ½ cup only has 7%.  Low choline can cause Non Alcoholic Fatty Liver Disease.   Choline and Risk of Neural Tube Defects in a Folate-fortified Population; Could we be overlooking a potential choline crisis in the United Kingdom?;   Choline was formerly called vitamin B4.  I prefer phoshphatidyl choline for supplementation as it is the form we get in food.   • Chronic back pain started gradually, worsens with movement, lots of cracking/popping sounds.  Vitamin D deficiency may be linked to chronic back pain, But I took levothyroxine for slightly low FT4 levels.  I supplement Iodine by taking Liquid Iodine.  50 mcg per drop.  The RDA is 150 mcg to 1000 mcg in the US.  In Japan it is 150 mcg to 3000 mcg.  I take 600 mcg a day. Since 1970 the intake of iodine has decreased in the US by 50%.  Hypothyroidism has increased 50%.  Insufficient iodine leads to the thyroid gland working harder to produce these hormones, and if it cannot keep up, hypothyroidism can develop, according to the Mayo Clinic.   Iodine Insufficiency in America: The Neglected Pandemic.   I see improvement in muscle tone, healing, brain fog since taking the Liquid Iodine.  I could not eat enough seaweed. B1 stops the cramps in my feet B6 speeds up gastric empying and works on my freezing toes at night.  250 mg several times a day sometimes.  Also seems to be helping bowel regularity. 5 mg Lithium Orotate helped me with overthinking.   10,000 IU vitamin D to control autoimmune, mental health. 500 mg Thiamine - neurologic symptoms 500 mg Nicotinic Acid - increase capillary blood flow 500 mg Pantothenic Acid - creates energy from glucose Krebs Cycle 1000 mcg B12 - creates hemoglobin for oxygen transport 500 mg Taurine - essential amino acid, a powerful antioxident that we make indogenously so it is officially labeled "Conditional Essential" as Choline used to be, but not enough when sickness increases inflammation. reduces Reactivite Oxygen Species (ROS are are free radicals.). 840 mg Phosphatidly Choline x 3 - essential for fat digestion, gall bladder, liver, brain fog, cell membranes, prevent congenital spinal defects (along with B6, B12, folate, Taurine. Iodine - muscle tone, testosterone, hyper and hypo thyroid, slow healing.  600 mcg of Liquid Iodine.  Sometimes twice a day, usually added to a drink.
    • Scott Adams
      I completely understand the frustration of finding reliable gluten-free ingredients—it's exhausting when trusted products disappear or companies don't respond to safety inquiries. For teff flour in bulk, check out Azure Standard or Bulk Foods; both often carry gluten-free grains in larger quantities and clearly label dedicated facilities. For soy flour, Anthony's Goods tests for gluten and offers bulk options, though always verify their current certifications. For beans, peas, and lentils, Palouse Brand is a great choice—they're GFCO-certified and transparent about their farming practices. As for lentil elbow macaroni, Explore Cuisine offers similar pastas, though cross-contact policies vary. When companies don't respond, I lean on third-party certifications (GFCO, NSF) or stick with brands like Jovial or Edward & Sons that prioritize allergen safety. It's a constant hunt, but hopefully these leads help! Have you tried local co-ops or ethnic markets for teff? Sometimes they stock bulk African or Indian brands with clear labeling.
    • Scott Adams
      Beans in desserts are a fantastic way to add moisture, structure, and protein while keeping recipes gluten-free. Black bean brownies are a classic, but other beans like adzuki and pinto can also work well—adzuki beans are naturally sweet and often used in Asian desserts, making them great for cookies or cakes. Lentils, especially red lentils, blend smoothly into batters and can replace flour in recipes like blondies or muffins. Since you’re allergic to chickpeas, you might try navy beans or cannellini beans for a milder flavor in vanilla-based desserts. For less crumbliness, blending cooked beans into a paste helps bind the dough, and adding a bit of xanthan gum (if tolerated) can improve texture. If you’re experimenting, start with recipes that replace half the flour with bean purée before going fully flourless. Have you tried using aquafaba (bean liquid) as an egg substitute? It works wonders in gluten-free baking too!
×
×
  • Create New...