• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      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.

Baking Gluten-free
0

9 posts in this topic

I have Roben Ryberg's Gluten-free Kitchen recipe book and I've attempted to make many things from there. My problem is the texture of everything I try comes out way too dry and bakes up either almost raw or dry and crumbly. What am I doing wrong???

Signed,

Mom of teen

0

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


I don't have that particular book, so I can't comment on their recipes, but I'm a lifelong baker just learning the gluten free ropes, & here are my thoughts:

Gluten is the protein in wheat flour that binds the starches together, helps them rise & keeps them from crumbling. Since we Celiacs are dependent on flours without this type of protein, we need to compensate by adding binding substances, like xanthan gum, eggs, & such.

Rice flour is very low in protein & tends to be especially dry & crumbly. If your recipes don't call for other flours (potato starch & tapioca, for instance) blended with the rice flour, the results will be as you describe.

If you are baking bread, sorghum & millet flours are really good. Also garfava flour leads to a nice moist result if you don't have a problem with the (very mild) bean flavor. All are higher-protein than rice.

Often there is more liquid in gluten free doughs, especially bread doughs, & the baking time is very different from that of wheat breads you may be used to working with. I find it helps to test early & not count on the timing in recipes, but rely on touch & toothpick-tests.

Bette Hagman's books have been a great help to me, also Annalise Roberts.

What in particular are you trying to bake? I may be able to share a recipe that has worked for me.

I'm a baking maniac, so if you want to compare notes, I'll be more than happy to share what I've learned.

Happy baking!

Leah

0

Share this post


Link to post
Share on other sites

Dear queenofhearts,

thank you for your reply - I have been using potato flour and cornstarch and I have been trying to bake all sorts of things. My 16 year old and I have been told not to eat gluten so we have been trying different recipes for awhile. I consider myself a fairly accomplished cook/baker but this gluten-free has me stumped. This is the only cookbook I have attempted. I have gotten helpful hints from friends who are gluten-free like melting the shortening, combining all dry ingredients together then adding the wet and still my muffins, focaccia bread, banana bread, etc., come out dry. Even the batter seems incorrect going into the pan - the book will say that the dough will be runny or very wet and mine is always way too dry and crumbly even before baking. I've thrown away a lot of food which is frustrating. I am just trying to make this as easy for a teenager as I can. I appreciate your response and would love to hear from you again!

juliedel

0

Share this post


Link to post
Share on other sites
Dear queenofhearts,

thank you for your reply - I have been using potato flour and cornstarch and I have been trying to bake all sorts of things.

I've flipped through the Ryberg book and I think the problem is that you're using potato FLOUR. She uses potato STARCH. Potato flour and starch are two very different products (although the starch is sometimes referred to as potato starch flour). The flour has a wheat flour texture, it looks like flour, but the starch is very fine and brilliant white, not such a dull white. It looks almost like cornstarch. Potato flour is rarely used in flour mixes, or in very small quantities.

I've made the Ryberg bread sticks - they are amazing. If you are having a problem keeping things moist, try adding a couple tablespoons or 1/4 cup applesauce or plain yogurt to your ingredients. I do that with a banana bread recipe I use and it really helps.

Good luck.

0

Share this post


Link to post
Share on other sites

Dear 2Boys4me,

Thank you for your reply - I was told potato flour and potato starch were the same thing. The potat flour I have is very fine and white - it's not clumpy as the corn starch can be. It doesn't look like flour at all. I will try the applesauce or yogurt trick. Perhaps you are right about the flour/starch. I will investigate.

THank you!

0

Share this post


Link to post
Share on other sites
Ads by Google:


Dear 2Boys4me,

Thank you for your reply - I was told potato flour and potato starch were the same thing. The potat flour I have is very fine and white - it's not clumpy as the corn starch can be. It doesn't look like flour at all. I will try the applesauce or yogurt trick. Perhaps you are right about the flour/starch. I will investigate.

THank you!

She is very correct.......... here is some info on the subject :

Potato Flour

A type of flour produced from cooked, dried, and ground potatoes. It is used as an ingredient in potato based recipes to enhance the potato flavor and is often mixed with other types of flour for baking breads and rolls. It is also used as a thickener for soups, gravies, and sauces. Potato flour is often confused with potato starch, but potato flour is produced from the entire dehydrated potato whereas potato starch is produced from the starch only.

http://www.hormel.com/kitchen/glossary.asp...3857&catitemid=

Potato starch is not potato flour. Potato flour is dehydrated potatoes ground into powder. Potato starch is the results of an extraction process removing the starch only from the potato.

Potato starch finds uses in fast food, sweets, sausages, tablets and paper products. In home use, it is used to thicken soups and gravies. Liquids thickened with potato starch should never be boiled.

Potato starch has no gluten. It is used in recipes for those who are gluten intolerant.

[url=http://www.barryfarm.com/nutri_info/thickeners/potatostarch.html]http://www.barryfarm.com/nutri_info/thicke...tatostarch.html[/url

Hope that helps!

-Jessica

0

Share this post


Link to post
Share on other sites

angel_jd1

Perhaps that's why everything is too thick! Thank you and I will try to purchase only potato starch.

0

Share this post


Link to post
Share on other sites




I think the potato flour is your problem too. Both are useful but not interchangeable.

Hope that solves your crumbles!

Leah

0

Share this post


Link to post
Share on other sites
I think the potato flour is your problem too. Both are useful but not interchangeable.

Hope that solves your crumbles!

Leah

Aloha Queen of hearts,

I would love to get a (good) bread recipe from you using the millet flour etc.

one that wasn't dry and toasted well. Thank You, ><>suz<><

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      107,328
    • Total Posts
      935,514
  • Member Statistics

    • Total Members
      64,989
    • Most Online
      3,093

    Newest Member
    Jaf
    Joined
  • Popular Now

  • Topics

  • Posts

    • First degree relatives of celiacs should be tested every 2 years in the absence of symptoms & immediately if symptoms present since celiac can present at any age. Celiac affects every cell in the body & inflammation is common. My inflammation began in my lower back and the bend of my leg (on the back side of the knees). It progressed to literally everywhere. You name it, back, neck, arms, legs, ankles, hips, wrists, fingers. Excruciating pain as well as swelling. So excruciating that opiates didn't even phase it. I just had to bear it. I would take ice packs & use them until the area was pure D numb. You're never supposed to leave ice on that long but if I hadn't then I would have shot myself. I can not begin to describe the intensity of the pain. The last year before diagnosis, I was sure that within a year, I would be confined to a wheelchair for the remainder of my life. Now, 5.5 years gluten free, I can't tell you the last time I took a Tylenol or any other anti inflammatory. In fact, I'm not on any meds at all. Nothing.
    • Thanks for all that info and the links.  It would be such a relief if I could know what is causing the fever, and that maybe it will go away as I stay gluten-free.  Both my gastro dr and rheum dr said to still stay gluten-free even though I apparently don't have celiac.  They are saying to give it 2-3 months to see how I feel then.  My fever has been down to around 99.9 the past two days, instead of over 100 and 101 like it's been since February.  That is the most exciting thing so far.  My stomach is not as severe or bad, but certainly not great, and I don't feel out of the woods at all concerning that yet.  I still hope to feel a lot better as more time goes by without gluten....I hope.  I seem to get bloat and also discomfort in my ribs more in the evening, even if I ate the same thing at lunch.   I started a food journal.  I guess I need to keep being patient. My rheum dr wants to see the journal in October when I see her again. She said she loves detective work.  It sounds like we all need to become food and symptom detectives when dealing with this.  Now if we could only get an NCIS episode where they investigate how gluten can "murder" our stomachs, and figure out a cure for gluten issues, besides going gluten-free.  It actually hasn't been too bad so far, other than foods that you are iffy or unsure about with all sorts of weird ingredients listed in it.  The internet and this site here helps a lot with some of that.  Luckily there is a whole lot we can still eat, but corn and corn products are an iffy for me too at the moment, and my dr suggested trying to avoid soy, and that xanthan gum, and a few things like that. Only thing that has shown in my bloodwork so far is chronic inflammation that may mean an underlying autoimmune disease.  Ya, I've been hearing "it seems like something autoimmune" for the past few decades.  It'd kind of be helpful to figure out exactly what.  I'm so tired of being tired.  I am sure you all can relate to that.  You just want to wake up and feel good.  
    • HEB organics does not bother me at all. Their plain one has to be boiled before I can drink it so I tend to use it in moderation in cooking...it also has xantham gum which explained that issue. MALK gives me no issues (Local Only Brand I think). Used to drink something called Mooala but could not find it unsweetened after my UC dia.  Almond Breeze is next up but I can only drink about a cup of it before I start getting burping issues, silk bothers me the least but still causes some issues. Silk cashew is alright and I use it all the time with NO issues at all...but I use it in cooking and do not think I have ever used it without boiling it first either in a icecream base or mixing it in a soup, cheese sauce, or adding a bit to eggs for fluff.   Hmm there is one other brand of macadamia milk that dose not bother me and Good Karma Flax milk I have NO issues with....been a good 6 months since I had any though. http://malkorganics.com/products/   https://www.heb.com/product-detail/h-e-b-organics-unsweet-vanilla-almond-milk/1741526 ^ Two that give me the least issues  
    • Oh goodness me so do you guys bother to get histamine level diagnosed or do you just treat it as you did the food diary ? taking note of high histamine time of year/ season and diet into your seasonal food diet? I'm pretty good at rotating foods I've done that longer than I've known about my issues from a nutritional standpoint I rotated which is why until the gluten challenge derailed my immune system entirely. it was challenging enough to do that gluten challenge I am not really up for more testing. I have symptoms of IC, POTS, fibromyalgia, and now you reveal that yes histamine threshold are part of the celiac autoimmune party bag too. how do all branches of medicine not find this group the most intriguing group of people ever? Really?Or Do you just all avoid them and go on your merry way? Ennis - what almond milk can you drink ? the almond milk 3 we tried/ bought prior to making my own (had unlabeled ingredient  fortified and thickeners corn derived added. ) I was shocked to call and discover it had it in (not labeled as it was corn not top 8) it finally explained why the right elbow joint hurt but it was a small enough derived amount of derived  corn not to trigger the Full blast corn intolerance symptoms. For this reason and now the orange juice incident I'm really leery of unidentified corn or corn derivatives or highly processed any additive for they are prevalent in processed land.  
    • Yeah I have 2 stationary pedal bikes. I use one on the desk sometimes while watching a show and work out my arms. I keep one under the desk and pedal on it for hours a day, really helps with my restless leg issues and stress (just gotta keep moving or I start feeling like a panic attack is coming on trapped by life like a rat in a cage. If you need to know were to find the ground cocoa nibs look up crio bru, they sell it as a coffee replacement for $23 for 1.5lbs they have different origin and different roast levels so you can get different flavored cocoa nibs I get several and mix them up.
  • Upcoming Events