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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 artemis

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  1. Analise Roberts recipes are great but you have to use the superfine rice flour. I have used Bob red mills rice flour and it is gritty. The only exception is you let the batter rest for hours or overnight. I have about 8lbs of Bob red brown rice flour that has been siting in my freezer since last year. I do like it in bread this one in particular http://www.instructables.com/id/Surprisingly-Soft-Gluten-Free-bread/ it taste like Udi's . For cookies, muffins and cakes they seem to come out crispy & gritty. I recently check out Babycakes cookbook and she recommends Bob red mills flours and includes this for an all purpose rice flour mix 2 cup brown flour 3/4 cup potato starch 1/3 cup arrowroot starch or tapioca starch I have not tried it yet but do plan to. I will probable sub 1/2 cup of brown rice with sorghum it is not as grainy.
  2. My favorite sandwich bread is from Instructables http://www.instructables.com/id/Surprisingly-Soft-Gluten-Free-bread/ it makes a bread very similar to Udi's. It does take egg whites but you could try chai see or flax if you can't have that. It used Bob Red mills brown rice flour and takes very little xanthan gum. I have made it in my Bread machine. I do mix everthing by hand then pour it in the bread machine and let it rise and bake there.
  3. I don't mind the bean taste in Bob red mills all purpose flour, I personally think it's the closes to wheat. It gives baked goods that wheat texture. It is great as a thickner and it it wonderful for breading chicken tenders. I only have access to Bob red mills brown rice flour and most of the time I try to use it in cakes and cookies they comes out crispy. I don't mind it in bread or pizza crust. I have used the Thai rice flour by Erawan and it does make wonderful cakes and cookies but I have to drive close to an hour to get it so I don't bother most of the time. I get the best price on xanthan gum or guar gum at http://www.pureformulas.com/?pdRewardsRef=RVHQAH They offer free shipping too and are fairly prompt with delivery and processing.
  4. I agree you don't need it for all recipes. I do without in muffins and pie crusts. In your recipe you may need to add an egg to get better binding and reduce your milk by 1/4 cup or use flaxseed. I agree add buttermilk, yogurt, kefir or sour milk in exchange for pure milk for better lift. Gums are only a must in yeast breads it's the only baked good that does need it I have not had much success without it. I have heard of using psyllium husks but never tried it. I have also used pectin in muffin recipes instead of gums.
  5. Tortilla Press

    The Maseca brand is one I buy locally and it states Gluten free on the bag. I do believe they only process corn in their facility. You can try calling them to see if it is sold in your area. The number on the bag is 1-888-4MASECA for consumer relations. It is very inexpensive here about $2.50 for a 4.8 lb bag. You get about 4 cups per pound. It only take about 2 cups to make about 12 tortillas. I will say from experience that you will definetly need more water than the recipe list. I usually do 1:1 flour water ratio. If the dough seems to wet let it sit for 10 minutes it will absorb it all. If it's too dry add more water just let it sit it will absorb it. You want your tortillas to be slightly sticky or your tortillas will crack on the ends. You use a plastic freezer ziplock type bag that you cut all the edges. It make two plastic liners that will make it easier to remove the tortillas. You will reuse that so use the freezer type bags the heavy weight makes for easier handling. You may be able to use parchment paper as well. Don't forget to add some salt to the dough it makes for a better tasting tortilla about 1/4 tsp per cup of flour. The best way to get them to puff up is to use a well seasoned cast iron pan. You only grease it if it is not seasoned well. Be sure to use a high temp oil/shortening it will smoke. Used medium high heat, if you cook too low temp your tortillas will crack. Cover in a dishcloth to allow to stay moist or eat them quickly. I line my glass Corningware dish with a dish towel and put them in there. Follow directions on pack when you do first flip wait about a minute then press down on tortilla with spatula to get them to puff up on the griddle. There is no comparison to the Mission store kind the homemade ones will not crack so easily so they make better tacos.
  6. Do you add an egg to your crust. I find it helps.
  7. I am interested in purchasing superfine brown rice flour but it can be very expensive. I recently tried the asian rice flour and boy that mades a big difference in baking. Does anyone have any trusted economical sources for superfine brown rice flour? I was going to buy some of the Lundberg brown rice on Amazon in bulk but they sold out. I am on a budget but also don't want to chance any cross contamination with wheat. Where do you buy your rice flours?
  8. Takala gave great info. I just wanted to add my two cents.. My experience with xanthan gum has not been great it can be hard to digest. I have not tried guar gum but it is suppose to be less expensive. You can also substitute gelatin in some cake and muffin recipes or just omit xanthan gums but with yeast bread you do need some type of gum or flax seed or chia seed. I have made a few (wheat) cookie recipes using just rice flour and sweet rice flour at a 2 to 1 ration and my peanut butter and chocolate chip recipes came out okay. I did not add xanthan gum. You will notice rice flour tends to absorb more liquid IMO so you should cut some of the flour by about 1/4 then add as needed. Flour brands also make a difference Bob Red mills is stoneground and tends to have a gritty flavor. The thai or asian rice flour at asian stores is very fine and does make a difference. I made a few things with tapioca before we found out we were allergic and it is not a good addition to cakes it makes the cake chewy it is best in breads.
  9. This is very late but a very good bread recipe. I tried it. I did only use 1/2 cup of white bean flour and subed the rest with brown rice because I am not a big fan of the white bean smell. I buy the BRM flour and she states on the website she grinds her own and that makes a milder tasting flour. http://www.mennonitegirlscancook.ca/2008/11/best-gluten-free-bread.html I have used it as thickener in cauliflower soup with good results. I am new to white bean flour and just came across your post looking for more recipes.