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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 Krystyn41

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  1. Any One In Louisiana?

    HI. I hope to attend that Baton Rouge Meeting this Wed.
  2. I tried to make Udi's bread in a breadmaker..but hey! It turned out good anyway!
  3. Gluten Free In Louisiana?

    I was wondering what OB?GYN is that? I think that is awesome! And I want that person for my doctor!
  4. Any One In Louisiana?

    HI! I'm also looking for a gluten free support group. I am a 51 year old female with 3 sons. We are all gluten intolerant. My sons do not follow the diet (and believe me it shows) so I am mostly seeking out a support group for them!
  5. Hello! I "googled" Udi's bread in my town and found a place that actually sells it. I went over, bought one loaf (it's very small, isn't it?), et it and tried to emulate it again. The place I bought it is going out of business so I still have to figure out how to make this bread! Udi's bread 1 1/2 cups of brown rice flour 1/2 potato starch 1 cup of Tapioca flour 1/3 cup corn starch 2 tsp xanthum gum 3 tbsp Blue Agava 1 1/2 tsp salt 4 tbsp dried egg whites 2/3 cup dried milk powder 1 tbsp yeast 1 tbsp cider vinegar 2 tbsp olive oil 1 1/2 cup water 2 tbsp lecithin granules 1 tablespoon caraway seed First I placed the warmed water, agave syrup and yeast in a measuring cup to let the yeast expand while i was mixing the other ingredients. This is did nicely esp. since i already had the oven on and i placed this cup on the stove. I mixed all the other ingredients but waited till i was ready to place it in the oven before i put in the xanthum gum. I added at least 1/2 cup more of water cause it appeared too thick. I plopped all this in just 1 bread loaf pan. I baked it for 50 minutes, tested with a toothpick, which didn't come out clean. I baked it some more at 350 degrees, approximately 1 hour total. I gave up and took it out of the oven. At 50 minutes it browned beautifully, it tasted great but it was extremely gummy!! (Which is why i kept cooking it!) To me, the "gumminess" factor ruins it! Assessment: I just did some research on xanthum gum/lecithin and it appear to me that a lot of recipes call for both. However, the next time I will MAKE sure i DO NOT use more than 1 1/2 tsp. of xanthum gum in ANYTHING and I'm certain that adding at least 2 tablespoons of lecithin probably made it even more gummy. I'm gonna try the recipe again but maybe use the fresh eggs (3) that it called for plus 1 tbsp. of dried egg white, use only 1 1/2 tsp xanthum gum and 1 tsp of lecithin. What do ya'll think??
  6. I read your recipe and I'm surprised you used 8 eggwhites!! Wow! I hope I don't have to use 8 eggwhites to make bread! I was also surprised you used 4 tsps salt and 4 tsp xanthum gum. If it was "gummy" it's too much xanthum gum. I have decided that 1 1/2 tsp of santhum gum is all I want in any baked good that i make. I was wondering..wasn't it too salty? You may be right on using that many eggwhites as something is making those "holes" in their bread. Thanks a lot for trying. Let's keep it up. I made it again and i will post my results as soon as i investigate something. Kris
  7. Yes, I've had breath issues for years. Very embarrassing! This morning I woke up with dank breath and I knew I ate something with gluten in it. Years ago when talking with me people would take a step back. Now, not so much. sometimes I think that dead smell is cancer within my gut..rotting away. Of course, I hope not but I spent too many years not knowing what is wrong with me. I think the damage has already been done.
  8. I ended up baking it again but I didn't keep track of the time and it came out very well baked and plopped right out of the pan. Trying to emulate UDI's is not gonna be easy..
  9. Very interesting thread! I can say that this happened to me! My husband and I were married for 15 years and only after we divorced did I begin attempting to go "gluten-free". I saw the symptoms in all of my children (3 boys) but especially in 1 of them. Finally tested the most affected and he showed 2 genes for the disease, one on my side and one on my ex's side. So, you see I did marry a Celiac unknowingly but divorced him before I knew or he knew. It is sad. It is one of the many things I didn't know about him.
  10. Gluten Free In Louisiana?

    Hello! I'm also from Lafayette, La. Dx'd myself after feeling like I almost died after being on a Sugar Buster diet for 2 weeks! I "glutenized" myself! That was many years ago when I was about 37. Took about 4 more years to get serious about the diet and even now I still cheat. The most startling symptom after going gluten free was my lack of brain fog. People always thought I was ditzy. The brain just didn't work correctly. Unfortunately, because I took so long to diagnose myself, I definately have bone density loss. I'm gonna make that Baton Rouge meeting one day!
  11. Our favorite meals.. -tuna casserole; we have this too often, at leasst once per week..of course you are using gluten free pasta. -Shepherds Pie -pizza (I'm getting the hang of making the crust) -stir fry -beans and rice -baked chicken with whatever (usually vegetables placed in pan with chicken) -tacos -clam chowder (My boys like it with salmon too) Gumbo Yes, we have the above more often than not. I need some more quick recipes.
  12. Thank you very much! I have many jars of Kumquat marmalade which I need to use and will substitute your recipe. Will let you know how it comes out! Kris
  13. Easy as I use those flours mainly. You can interchange Sorghum flour for any rice flour in yuor recipes. For example, when you make bread or muffins and it calls for "rice flour" use sorghum. Did you know that Redbridge beer is sorghum beer and I luv it! For the brown rice, use the 1/4 cup in a browned gravy. For the potato flour use in Potato soups or any soup when you want a thickener. For the tapioca flour, again you can use this in any recipe for muffins or cake. Tapioca is a lighter flour and is used alot in gluten free baking. Start reading the ingredients in whatever you are buying and you will see.
  14. Please check out the Udi blog on how to make their bread! This is just the reason why I want to learn how to make my own bread because any bread product I have tried, frozen or not, is disgusting!
  15. Hi! I was very happy to see there was a post concerning Udi's bread. I had it for the first time 2 days ago at a place called "Jason's Deli" in Lafayette, LA. I couldn't believe it! Great gluten-free bread on a sandwich! I read all the postings and attempted my own Udi's bread. Of course, no luck so far, but we have to keep trying!! This is what I did: 1 cup brown rice flour 1/2 cup of corn starch 1/2 cup tapioco flour 1/3 cup buckwheat 1/3 cup flaxseed 1/3 cup whole millet 2/3 cup of water 1 tsp apple cider vinegar 1 tablespoon of baking powder 1 1/2 tsp of xantham 1 tsp of salt 3 whole eggs 2 tsps of yeast 1 1/2 tablespoon's of sugar 1/2 tsp of creme of tartar 1 1/2 tablesp of olive oil 350 degrees for 35 minutes The finished product came out about 3 1/2" high. It didn't "fall" but I noticed that it didn't rise much either after I placed it in the oven. I placed all the flours in a bowl, the baking powder, xantham gum and mixed with portable mixer. In a 2 cup container I placed the warmed water, the yeast and the sugar and let it rise. In another bowl i beat the eggwhites till stiff then added the creme of tartare and beat a bit more. I then turned on the oven and waited till the bread rose. 40 minutes later I then added the egg yokes, the salt, the vinegar and the oil and the water and yeast and incorporated it all into the flour. I folded in the eggwhites last. I plopped it all into the bread container and placed it into the oven (it was an hour at this point). 35 minutes later I took it out after checking the inside temp, it was 210 degrees. Assessment: Udi's bread has a lot of holes in it!! I think I will attempt to use 4 tsps of yeast the next time!! Also my bread was a small loaf (ya'lls must have been smaller) and I generally use 2 cups of flour to 1 cup of starch. The bread had a nice crust on top, but was dense and yellow. So, Udi's bread doesn't use the egg yellow (or maybe just one yellow. Udi's bread looks like it is plopped down on a flat board but manages to keep it's shape without flattening out. I definitely needed a bread pan because it was kinda runny. This is why I think I will use less water next time because the egg whites gave it a lot of liquid. However, Udi's bread is not dense like mine is. The denseness of the bread is the main thing I am trying to fix! Also, ya'll don't use 1 tablespoon of baking powder (or maybe use less salt) because both together were too salty! I just toasted my bread and it stays together nicely. I found that interesting that Udi's bread cannot be toasted, it falls apart! I definitely believe the reason it falls apart is because of the numerous holes. Also, I thought I might "beat" the finished product also (before folding in the egg whites). Kris