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

Using Rice Flour


lemontree1

Recommended Posts

lemontree1 Rookie

A new diet can be quite overwhelming, especially considering all the new ingredients that had never occurred to many of us to use before this. In light of this fact, I think it might be good to have one thread where we can talk about one ingredient at a time. This thread would be for rice flour.

What do you use rice flour for? Do you normally have different grinds of grains for different purposes? What qualities have you noticed using rice flour as compared to other flours? What is it best for?

I'm kind of new at using different flours, but craving something new for breakfast, I made a hot cereal with rice flour this morning. 1 cup of water and 4 Tbs. Rice flour mixed and microwaved for about 2 minutes, stirring at 1 minute and at 20 second intervals after that. Topped with butter and maple syrup.

It was a success with my five year old as well. She tried mine, then asked for her own bowl. :-)


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



Celiac.com Sponsor (A8-M):



freeatlast Collaborator

Hi Lemontree. Welcome to the board. I just use it to bake cakes and to make bread and biscuts. That's about it. Glad you found success in your new breakfast entree :)

pricklypear1971 Community Regular

Y'all are gonna love this one.

I use brown rice flour as a facial skin exfoliant. Seriously. Works great!

I know I could cook with it, too....but use KAF for most cooking.

freeatlast Collaborator

Y'all are gonna love this one.

I use brown rice flour as a facial skin exfoliant. Seriously. Works great!

I know I could cook with it, too....but use KAF for most cooking.

I'm loving it. And what do you wash your hair with? I've started rinsing mine with apple cider vinegar. Works great. Can't figure out what to wash it with to get the detergents out, though.

pricklypear1971 Community Regular

I use JR Ligget's shampoo bar and Magik Botanicals oil free (salicylate/gluten free) shampoo. I use Pantene to get the deposits off when I apply henna.

freeatlast Collaborator

I use JR Ligget's shampoo bar and Magik Botanicals oil free (salicylate/gluten free) shampoo. I use Pantene to get the deposits off when I apply henna.

Sorry for the derailment. What deposits? Where do you buy your other shampoos?

pricklypear1971 Community Regular

Sorry for the derailment. What deposits? Where do you buy your other shampoos?

Both at health food stores or online.


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



Celiac.com Sponsor (A8-M):



violentlyserene Rookie

A new diet can be quite overwhelming, especially considering all the new ingredients that had never occurred to many of us to use before this. In light of this fact, I think it might be good to have one thread where we can talk about one ingredient at a time. This thread would be for rice flour.

What do you use rice flour for? Do you normally have different grinds of grains for different purposes? What qualities have you noticed using rice flour as compared to other flours? What is it best for?

I'm kind of new at using different flours, but craving something new for breakfast, I made a hot cereal with rice flour this morning. 1 cup of water and 4 Tbs. Rice flour mixed and microwaved for about 2 minutes, stirring at 1 minute and at 20 second intervals after that. Topped with butter and maple syrup.

It was a success with my five year old as well. She tried mine, then asked for her own bowl. :-)

I keep sweet rice flour and regular rice flour around for pancakes, fritters, brownies, coating pans, etc.

RiceGuy Collaborator

I think you'll find this thread helpful.

AVR1962 Collaborator

Rice flour is my preferance flour mostly because of the flavor. If I use a mixed flour, I will still mix in more rice flour, mostly becasue of the taste.

Archived

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

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,243
    • Most Online (within 30 mins)
      7,748

    Maya Baum
    Newest Member
    Maya Baum
    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

    • knitty kitty
      Welcome to the forum, @McKinleyWY, For a genetic test, you don't have to eat gluten, but this will only show if you have the genes necessary for the development of Celiac disease.  It will not show if you have active Celiac disease.   Eating gluten stimulates the production of antibodies against gluten which mistakenly attack our own bodies.  The antibodies are produced in the small intestines.  Three grams of gluten are enough to make you feel sick and ramp up anti-gluten antibody production and inflammation for two years afterwards.  However, TEN grams of gluten or more per day for two weeks is required to stimulate anti-gluten antibodies' production enough so that the anti-gluten antibodies move out of the intestines and into the bloodstream where they can be measured in blood tests.  This level of anti-gluten antibodies also causes measurable damage to the lining of the intestines as seen on biopsy samples taken during an endoscopy (the "gold standard" of Celiac diagnosis).   Since you have been experimenting with whole wheat bread in the past year or so, possibly getting cross contaminated in a mixed household, and your immune system is still so sensitized to gluten consumption, you may want to go ahead with the gluten challenge.   It can take two years absolutely gluten free for the immune system to quit reacting to gluten exposure.   Avoiding gluten most if the time, but then experimenting with whole wheat bread is a great way to keep your body in a state of inflammation and illness.  A diagnosis would help you stop playing Russian roulette with your and your children's health.      
    • trents
      Welcome to the celiac.com community, @McKinleyWY! There currently is no testing for celiac disease that does not require you to have been consuming generous amounts of gluten (at least 10g daily, about the amount in 4-6 slices of wheat bread) for at least two weeks and, to be certain of accurate testing, longer than that. This applies to both phases of testing, the blood antibody tests and the endoscopy with biopsy.  There is the option of genetic testing to see if you have one or both of the two genes known to provide the potential to develop celiac disease. It is not really a diagnostic measure, however, as 30-40% of the general population has one or both of these genes whereas only about 1% of the general population actually develops celiac disease. But genetic testing is valuable as a rule out measure. If you don't have either of the genes, it is highly unlikely that you can have celiac disease. Having said all that, even if you don't have celiac disease you can have NCGS (Non Celiac Gluten Sensitivity) which shares many of the same symptoms as celiac disease but does not involve and autoimmune reaction that damages the lining of the small bowel as does celiac disease. Both conditions call for the complete elimination of gluten from the diet. I hope this brings some clarity to your questions.
    • McKinleyWY
      Hello all, I was diagnosed at the age of 2 as being allergic to yeast.  All my life I have avoided bread and most products containing enriched flour as they  contain yeast (when making the man made vitamins to add back in to the flour).  Within the last year or so, we discovered that even whole wheat products bother me but strangely enough I can eat gluten free bread with yeast and have no reactions.  Obviously, we have come to believe the issue is gluten not yeast.  Times continues to reinforce this as we are transitioning to a gluten free home and family.  I become quite ill when I consume even the smallest amount of gluten. How will my not having consumed breads/yeast/gluten for the better part of decades impact a biopsy or blood work?  I would love to know if it is a gluten intolerance or a genetic issue for family members but unsure of the results given my history of limited gluten intake.   I appreciate the input from those who have gone before me in experience and knowledge. Thank you all!
    • trents
      I know what you mean. When I get glutened I have severe gut cramps and throw up for 2-3 hr. and then have diarrhea for another several hours. Avoid eating out if at all possible. It is the number one source of gluten contamination for us celiacs. When you are forced to eat out at a new restaurant that you are not sure is safe, try to order things that you can be sure will not get cross contaminated like a boiled egg, baked potatos, steamed vegies, fresh fruit. Yes, I know that doesn't sound as appetizing as pizza or a burger and fries but your health is at stake. I also realize that as a 14 year old you don't have a lot of control over where you eat out because you are tagging along with others or adults are paying for it. Do you have support from your parents concerning your need to eat gluten free? Do you believe they have a good understanding of the many places gluten can show up in the food supply?
    • Peace lily
      Okay went online to check green mountain k cups .It was said that the regular coffees are fine but they couldn’t guarantee cross contamination.with the flavors. im trying to figure out since I eliminated the suyrup so far so good. I’m hoping. thanks it feels good to listen to other people there views.
×
×
  • 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.