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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 HSWade

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  1. I think Tapioca flour needs to be mixed with other flours just to improve its finished product texture; it's not a flour that produces a fluffy biscuit at all. I chose Quinoa flour because of its "Nutty taste". You could just use 1 cup of White Rice Flour with the two cups of Tapioca and it would be fine I think. Don't be afraid to experiment; I baked about 10 different recipes before I finalized by Tapioca Biscuit recipe, and, I am trying something else with that recipe today... I am baking biscuits today using Lactose free milk in place of buttermilk as an experiment for those who are lactose intolerant. I'll add a tbsp of vinegar to the milk first to imitate buttermilk. I am hoping this produces a tasty biscuit as well and will let this Message Board know how it turns out. I have enjoyed answering all the e-mails sent my way. It has been nice meeting you all. Have a nice day.
  2. javamama, I think my wife would get along with you based on username. Two cups before she speaks to anyone but the dogs... We use Tinkyada rice pastas. We undercook them slightly, just a bit more al dente than we would a wheat pasta, dump them into a colander and rinse them thouroughly with cold water, transfer the pasta to a plastic bowl and then zap it in the microwave for 60 seconds to heat it back up and finish the cook. We make a variety of sauces, in the summer we grow our own edible herbs in strawberry pots on the deck. Fresh herbs, minced garlic, and extra virgin olive oil with anything else you want to add(salmon chunks, or shrimps, we live on the coast), broccoli, sausages, or whatever, sauteed while the noodles cook is then poured onto the noodles and quickly stirred in and served. A big bottle of red wine... I am not gluten intolerant, but I eat my wife's diet almost every meal at home except for the occasional breakfast bagel. These pastas are really quite good. I am still looking for a good gluten-free lasagna noodle...
  3. My wife wanted a biscuit that would work for Sausage and egg or for butter and jelly. I cam up with this one. Cheryle's Biscuits 2 Cups Tapioca Flour 1/2 Cup White Rice Flour 1/2 Cup Quinoa Flour 3 Tsp Xanthan Gum 3 Tsp Baking Powder 1/2 Tsp Baking Soda 1 Tsp Salt ~1/3 Cup Crisco Shortening ~1 & 1/2 Cups Buttermilk Preheat oven to 475 degrees F. Whisk together all the dry ingredients in a large glass bowl. Add the Crisco and cut it into the dry ingredients until it is evenly dispersed. Begin pouring in the buttermilk and mixing until the dough reaches a solid consistency. Only use that amount which you need to get the right consistency. Powder hands with rice flour and knead the dough until it is solid and no longer full of pores. (If necessary, add more buttermilk, if too sloppy add more rice flour. This is a touchy/feely aspect of baking with non wheat flours. Practice makes perfect.) Dust the rolling cloth, place the dough ball on it and roll the dough into a 3/4 inch structure. Use the biscuit cutter to produce 12 to 15 biscuits; place each on a greased biscuit tin. Baste each with buttermilk. Bake for 20 minutes or until golden on top.
  4. Cheese cake recipes

    There are about 28 grams in an ounce. Divide any of his amounts by 28 to get ounces. I'm sure I have a little conversion guide somewhere in the kitchen for tsp's per oz. etc. but I don't know where it is
  5. Baking Gluten free breads requires patience, experimentation, and perseverance. I use many of Bette Hagman's recipes; I modify some, I derived my own biscuit recipe. I found adding baked sweet potatoes to the mix improved texture and taste for some breads. Don't give up. I have been doing this for a couple of years now and people who eat regular breads find my gluten free breads to be delicious. I will share my biscuit recipe if asked. I bake two batches at a time. We freeze them as soon as they are cool; pop 'em in the microwave for 30 or 40 seconds anytime we want one. My wife has Celiac Sprue, I do not; I try to share her meals as often as possible. You can learn to bake excellent breads if you stick with it...
  6. Waffles?

    We bake Bette's waffles. I double the recipe, we eat a meal and freeze the remainder for later meals(two waffles per Zip Loc bag. You really should buy her book; it is full of great recipes. I'm not sure how she would feel about this board publishing a copyrighted recipe in the public domain. I am sure that it's not legal. Buying any of Bette's books is money well spent.