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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 FREE Celiac.com email alerts   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) 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 Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

How To Create A Whole-Wheat/wheat-Bran Taste
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8 posts in this topic

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!!

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Anyone? Pretty please? ;-)

leeshy - i wish i could but i can't do oats or oat bran right now otherwise looks like a delicious recipe :)  do you think it would make a big difference to sub something else and what would you suggest to stay true to your tasty goal?  

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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! :-)

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Try more sorghum as it is known to best replicate wheat flour flavour. I use it a lot and am not sure I agree it is close but after baking with about 25 gluten-free flours it may be the best you can get. Cocoa is ok but does not add the wheat or bran element much at all. Quite simply there just is not a good substitute. :-(

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I read this to give the same sorghum advice.  I found it to taste the most like wheat too.

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I did try this for you, but it didn't seem overly whole-wheaty to me.  On the other hand, I thought it was good, so you probably don't need to worry that the batch would be ruined if you try it :)

 

Good luck!

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Thanks so much everyone!! My latest batch came out REALLY good. Great texture and flavor. I'll post the recipe soon! :-) :-)

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