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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 Kirasmommy

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  1. Gluten Free Easy Sponge Cake Makes one sponge cake (length of a jelly roll pan or full sized cookie sheet), serves plenty! (depending on the size of your slices. Ingredients: 8 eggs, room temperature 1 cup powdered sugar 1/2 cup potato starch (NOT flour!) 1/2 teaspoon salt 1 1/2 teaspoons gluten-free vanilla extract 1 teaspoon gluten-free lemon extract 1 teaspoon gluten-free almond extract TOPPING: freshly whipped cream fresh fruit (strawberries and blueberries) powdered sugar (for dusting) Directions: 1. Separate the egg whites and the yolks. 2. Beat the egg whites until stiff peaks form and set aside. 3. Beat the egg yolks until light yellow and creamy - about 2 - 3 minutes) 4. Sift together powdered sugar, potato starch (not flour!) and salt. 5. Add sifted dry ingredients to the beaten egg yolks and mix thoroughly. 6. Add the extracts. Mix again. 7. Using a spatula or spoon (not your mixer!), gently fold the egg whites into the batter. 8. Preheat the oven to 325F. 9. Line a jelly roll pan or a full sized cookie sheet pan with parchment paper. 10. Gently smooth the cake batter out to the length of your pan with even depth. (My pan is 18" by 13" - and the batter is about 2/3 - 1" thick). 11. Bake the cake for 15 minutes then turn off the oven and open the oven door. (I open the oven by cracking it open about 2-3 inches.) 12. Leave the cake to cool in the oven for 5-8 minutes. 13. Remove from oven and cool. 14. Gently lift the cooled cake up off the parchment paper just to loosen it from the paper. Lay the cake back down on to the paper. You will use the parchment to help you roll the cake. 15. Top with freshly whipped cream and fresh fruit slices. 16. Have a piece of fresh parchment paper the length of your cake OR a serving platter that fits nearby. Use the parchment paper to help you roll the cake. (I roll it so I have LONG cake rather than rolling the short end and have a HUGE rolled cake.)
  2. Sorry i just remember tapocia starch and tapoica flour are the same thing. There is no difference.
  3. You should be able to buy tapioca starch in your grocery store, and xanthan gum you might have to go to a natural food store. I live in Canada and i buy all my supplies at a bulk food store. You might end up like me and make 4 batches in one week. I think i ate sandwiches for lunch supper and maybe the odd breakfast!!!
  4. Thought i would share this amazing sandwich wrap recipe. I have made it many times and it turns out great everytime. I have added optional ingredients like black olives, feta cheese, roasted garlic, and sun dried tomoatoes. I have found that using parchment paper greased and floured works the best for me. Also using a wet spoon makes the spreading easier. Gluten Free Sandwich Wraps Ingredients 1 cup fine brown rice flour 1/2 cup tapioca starch 2 Tablespoons sugar 2 teaspoons xanthan gum 1 Tablespoon instant yeast 1/2 teaspoon salt 3/4 c. water 1 teaspoon cider vinegar 2 Tablespoons EVOO (Extra Virgin Olive Oil) 2 eggs 2-3 Tablespoons sweet rice flour (for dusting pan/hands) Directions Mix together all dry ingredients except sweet rice flour (brown rice flour, tapioca starch, sugar, xanthan gum, yeast and salt). In a heavy mixer, combine wet ingredients (water, vinegar, oil, and eggs). Slowly add dry ingredients to well blended wet ingredients. Beat on medium/medium high speed for 4 minutes. Dust a large jelly roll pan with flour (or oil bottom of pan and lightly dust oiled pan). Scrap dough onto oiled/dusted pan and press as thinly as possible. (fill pan) Using a fork, tap indentations across the entire dough. Place dough in a warm spot, allow to rest/rise for 35-40 minutes. Preheat oven to 425F. Bake for 11-15 minutes or until the top is slightly browned. It wil come out of the oven with a slight crust that will go away as the bread cools. Allow the bread to cool 15-30 minutes before using. It will become flexible and soft. Cut into large pieces to use as a folded sandwich bread Tip *** Leaving the bread wrapped in a ziplock bag on the counter overnight will preserve the flexibility.
  5. Best Gluten Free Flour

    I use this flour mixture for all my baked goods. gluten-free Flour Mix For every cup of flour used in cakes and cookies add an additional
  6. Gluten-Free Elephant Ears?

    Sorry it took so long to reply. Yes add xanthan gum i usually do 1 tsp for every cup of flour.
  7. Gluten-Free Elephant Ears?

    I have a recipe that you can try...It comes from an old school recipe book. I have used cup for cup of gluten free flour compared to normal flour give or take a bit but it always turns out. You just have to watch you batter. Best of luck Ingredients 1 1/2 cups milk 1 teaspoon salt 2 tablespoons white sugar 3/8 cup shortening 2 tablespoons active dry yeast 4 cups gluten free flour 1 quart oil for frying 3 tablespoons ground cinnamon 6 tablespoons white sugar Directions In small saucepan over medium heat, combine milk, salt, 2 tablespoons sugar and shortening. Heat until shortening melts and sugar dissolves. Remove from heat and let cool to lukewarm, 110 degrees F (43 degrees C). Sprinkle in yeast and let sit until foamy. Transfer mixture to large bowl, and stir in flour to make a dough. Knead until smooth, cover and let rise 30 minutes. In a large heavy skillet or deep fryer, heat 1 inch of oil to 375 degrees F (190 degrees C). Roll out 1 to 2 inch balls of dough into thin sheets. Fry sheets 1 to 2 minutes on a side, until puffed and golden. Drain on paper towels. Combine cinnamon and 6 tablespoons sugar. Sprinkle over warm pastries. Serve.
  8. Best Cake Recipe

    I have a great chocolate zucchini cake receipe it always comes out moist. Even the gluten eaters in my family cant tell the difference. Chocolate Zucchini Cake Recipe Ingredients 2 1/2 cups gluten free flour mix (of your choice) 1/2 cup cocoa 2 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 1 teaspoon cinnamon 3/4 cup soft butter 2 cups sugar 3 eggs 2 teaspoons vanilla 2 teaspoons grated orange peel 2 cups coarsely shredded zucchini 1/2 cup milk 1 cup chopped walnuts or pecans Glaze (directions follow) Method Preheat the oven to 350
  9. Bread Machine Bread

    I use an older style bread machine. I use option 2 for larger loafs but i alter wet and dry ingredients in small amounts. I have recently found out if you dont you end up with flour bottom bread!!! (yuck). I tried the rapid cycle on my bread maker and it was not cooked in the center. Hope this helps