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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes


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About Wheatfreeleeshy

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  1. Thanks guys! I'll let you know how the peach muffins turn out! First though...cranberry orange marmalade muffins... :-D
  2. What's confusing is that there are so many mango muffin recipes and no one (that I could find) mentions this issue but I have seen others mention it about other fruits. For the bran muffins I discovered they were still incredibly delicious sans-mango, so I make them with just the berries now & have no probs. If I'm feeling extra spiffy (did I really just say spiffy? Lol) I make mango butter with fresh mango & grassfed butter... And yes it's as scrumptious as it sounds :-) Have any of you ever had this problem? I really want to make peach muffins with chunks of peach (I have bags of frozen sliced organic peaches). If flour matters, I always use a blend of nutritious whole grain flours (buckwheat, teff, quinoa, sorghum, flax, almond, etc) plus starches. Thanks so much!!
  3. Xanthan Gum: Do I Need It?

    Yes I agree!! That has been the greatest tip for my muffins. Expect that I almost never actually have buttermilk so I use regular milk curdled with apple cider vinegar (1 cup to 1 Tbsp) and it works great! You can also use milk that has soured and add a little extra ACV. Great way to use up old milk you'd throw away otherwise! Sorry, I know this is off-topic but I couldn't help 2nding pricklypear's comment :-)
  4. Hi guys! I love muffins with fresh fruit in them but I'm having trouble with the batter surrounding certain fruits not cooking. For instance I made bran flax muffins with blueberries, cranberries & diced mango. There were little pockets of raw dough surrounding the mango (but not the berries). For the next batch I tried freezing the mango before adding to the batter but that made it worse. I really want to make some peach muffins but I don't want to go through all that time, energy & money only to have to throw them out! Thanks much!!
  5. Xanthan Gum: Do I Need It?

    I don't agree that you need gums, though in many recipes you do need a binder. I use a combo of ground flax and psyllium husk powder and it works great - without the gummy texture xanthan tends to add. Also, different flours - like teff - hold together better than others. For a lot of my recipes I use a blend of about 2 parts tapioca starch, 1 part potato starch & 1 part cornstarch as the starch portion of the flour blend. Tapioca starch helps hold things together - just don't use too much or it'll get tough. I've learned a lot about baking without gums from Gluten Free Girl - very helpful & I haven't had any problems yet!!
  6. Thanks so much everyone!! My latest batch came out REALLY good. Great texture and flavor. I'll post the recipe soon! :-) :-)
  7. I would sub the oat bran with an equal amount (weight) of rice bran. Most of the gluten-free bran muffin recipes I've seen call for rice bran anyway! I'm actually making a batch right now! I'll post the updated recipe with instructions once I see how my new modifications come out. Fingers crossed! :-)
  8. Anyone? Pretty please? ;-)
  9. Hiya! I'm creating a bran muffin recipe and the first batch turned out pretty darn good. I'd like to try to give them a little more of a dark whole wheat/wheat bran flavor...any suggestions please? One bread recipe I found that said it had a whole-wheat taste had a little bit of cocoa powder in it. Does anyone know if that really gives more wheat-like flavor? I'd never have thought to do that and don't want to ruin a whole batch of muffins if it's not true! Here's my recipe: Berry Bran Muffins 350g whole grain flour mix (245g whole grains: 90g oat bran, 90g buckwheat, 40g sorghum, 25g almond meal + 105g starch: 50g potato, 40g tapioca, 15g cornstarch) 2 Tbsp flax seeds, finely ground 1/2 tsp baking soda 1/4 tsp baking powder 85g coconut palm sugar 1 tsp sea salt 2 extra large eggs 300 grams buttermilk 1/2 tsp apple cider vinegar 100 grams butter, melted 1/2 tsp orange zest 2 Tbsp molasses 3/4 cup blueberries 3/4 cup dried cranberries, rehydrated Thanks much!!
  10. Oh no problem - I appreciate the help!
  11. Ooohhhhhh. Got it, thanks. Darn, I thought I was on to something lol :-)
  12. Very strange isn't it! The only other place I thought might carry it is an Asian market because apparently it's native to India. I haven't called around yet though.
  13. I did google it but couldn't find anywhere that was actually selling it. Did you find a site that has it in stock?
  14. Help With Biscuits

    Many months later, I JUST saw your post... So glad I could help!! I made the same ones for non-gluten-free friends from North Carolina & they were shocked! Lol :-D Not sure about the odd taste, hmmm... I've never had a problem with that & I'm pretty sensitive to flavors. The only thing I thought of was to make sure your butter is fresh. I keep mine wrapped up tight and in its box so it doesn't take on odors/flavor from fridge.
  15. Anyone know where to buy Montina flour? I can't find it anywhere! I created some mango-blueberry-cranberry bran muffins that came out really delicious but I want to see if I can add a little more whole wheat/wheat bran flavor. I heard that Montina is a great way to do that. Any help would be very much appreciated!!