• 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.

Elevation And Rice Flour
0

8 posts in this topic

I have tried several different baking mixes and recipes that require various flours, and every time I use one with rice flour it turns out very, very gritty. I live in the foothills of Colorado, over a mile above sea level. Is the altitude preventing the rice flour from cooking in the appropriate baking time, or is it the same down at sea level? Is there anything I can do about this? I can't imagine that these mixes are supposed to taste like they have sand in them. <_<

0

Share this post


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


I'm not sure about the elevation thing. Hopefully someone else knows the answer to that.

Mine is more of a question. How long have you been gluten free? I know when I first went gluten free, pretty much everything baked with gluten-free flours tasted gross!! It is a completely different texture to get used to. Now that I have been gluten free for some time. I LOVE the foods. I think that it takes some getting used to and adjustment. Just my two cents ;)

-Jessica :rolleyes:

0

Share this post


Link to post
Share on other sites

I've been gluten-free for almost 2 months. I agree that it takes some getting used to, but some things like cake I just need to have "smooth". And things like cookies which have a fairly "dry" batter to start with turn out so gritty that they taste more like they came from the sand box than from the oven- I simply can't eat them.

0

Share this post


Link to post
Share on other sites

That is how I felt at first also, but it does get better. You will get more used to the texture of the different flours. ;)

-Jessica

0

Share this post


Link to post
Share on other sites

Catfish.....

If you can resign yourself to the fact that "This is how it's gonna be..."

I would almost bet you WILL get used to it.

Experiment with different recipes using different flours and you will

be surprised!

I make all of my cakes now with Betty Hagman's flour mix that I mix

myself and no one...and I mean NO ONE can ever tell that it is not

wheat flour! Don't forget the xanthan gum! That is important.

Trial and error and a good attitude and perseverance and you'll be baking like an old pro!

Cute quote I heard: "Because of perseverance, even the snail made

it to the ark!"

Good Luck!

Jean

0

Share this post


Link to post
Share on other sites
Ads by Google:


Most rice flours are inherently gritty.

richard

0

Share this post


Link to post
Share on other sites

I think with time we forget how the real stuff tastes, and the rice stuff starts to taste better and better. The best bread I found is Buthanese Red Rice Bread at Whole Foods. I can actually halfway enjoy it! The worst is that Tapioca bread. Yech! I made a gluten-free banana bread and it turned out wonderful. That's one I'll keep! And Betty's french bread is so easy to bake and very yummy. Haven't tried a cake yet but am getting the urge soon. Frankly celiac3270's gluten-free peanut butter cookies have become the love of my life. I use part splenda and part sugar to keep the calories down. My version has 1 1/2 cups peanut butter, 1/2 cup splenda, 1/2 cup sugar and one egg. YUM!

0

Share this post


Link to post
Share on other sites




Thanks guys. I guess it's probably not the elevation then. I am trying a lot of experiments and I am slowly learning what will and what will not work for me. I found that the Manna from Anna bread tastes the most like regular homemade bread that I have found so far, and I plan to make a loaf using garfava flour next since it seems close to the same sort of thing. I have found that the pasta recipe in Bette Hagman's gluten-free Gourmet is pretty decent if I only cook it for 2 minutes as opposed to 10-20 minutes, although it is very time consuming to make without a pasta machine (any tips?).

I have found some gluten-free brownies that taste okay when they are frozen, but I don't care for them unless they are frozen (because of the grittiness factor) and then of course there are Pamela's chocolate chunk cookies which are a very adequate snack- I especially like the chocolate in them, it is very smooth and creamy.

All the same, I don't think I'll ever get used to the grittiness factor in the majority of gluten-free baked recipes, it just isn't in my nature to "settle". I'll just keep experimenting until I find what works. I'm going to experiment with using baby cereal mixes for cooking this week. Gerber makes some rice cereal flakes which I think might have some potential for making cookies... ;)

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
      107,346
    • Total Posts
      935,622
  • Member Statistics

    • Total Members
      65,026
    • Most Online
      3,093

    Newest Member
    Natasha927
    Joined
  • Popular Now

  • Topics

  • Posts

    • Hi! I was officially diagnosed a couple of months ago now but I have been gluten free for about 4 months since my endoscopy. However, in the last month I have noticed some worrying post diagnosis and treatment symptoms. My appetite has shrunk enormously. I used to be able to eat bowls and bowls of food and still be hungry, I could consume food even when full and I was constantly snacking. I understand over eating is a big part of celiac disease before going on a gluten free diet but food is such a huge part of my lifestyle. This last month I feel as though I have lost myself a bit as huge parts of my character like my love for food, huge appetite and my non fussy nature have all been turned upside down. I could easily not eat any snacks in a day now and not have to have all my meals. I thought I might have lost weight so I weighed myself on the same scales I did a couple of months ago. I am a young tall girl and was 10 stone for the last year at least. In the last few weeks I have lost half a stone which is 7 pounds and am now 9.5 stone. This is not intentional and I did not aim or want this to happen so I am concerned about any continued lack of appetite and weight loss in relation to my health. Therefore, I am going to weigh myself each week and make sure I am eating all three meals. If it continues I'll visit the doctor. Also, I am noticing fatigue still which was a huge part of my pre diagnosis symptoms. I get to a certain point in the afternoon where I feel like I need to go home and rest because I can no longer continue. I have no stamina and it is restricting my freedom, which I feel has already been taken from me as a result of this diagnosis that came at a frustrating point in my life which was a huge nuisance. Finally, I am also finding it a bit of a struggle to get my head around the whole thing still and to understand what it means for me and my life. I am very worried and scared that it will impact me not just physically but mentally and socially and it scares me. I guess this was more me getting all this off my chest and into the open, if anyone has any advice or feedback I will be hugely grateful.
    • I've lost 3-4 pounds.   It surprises me, as I would have expected to lose more, considering how limited my diet has been,  how sick I was since early May, and now walking 35 to 45 min. after dinner.   I think it's the increased gluten-free bread and shortbread cookies.  I've eaten more of these as they settle my stomach and are safe when I'm not sure what else will work.   I think I may also be having more sodium, so there may be a bit of water weight. I am actually doing better.   I've been on Famotidine 20 mg., 2x daily for about 9 days, and added Vit D a few days ago.   I've been able to drop one of 4-5 stacked pillows at night, and will try dropping one more tonight.   I am down to Tums (1500 mg.)  around 3-4 a.m. for mild heartburn / upset stomach, and again when I get up.   Not much else, maybe occasional simethicone.     i tried returning to a salad at dinner, just lettuce, tomato, and onions, but seemed to have more trouble overnight, so quit.  I'm mostly eating an egg with toast, well cooked sweet potatoes/mixed veggies, tuna, some salmon, hamburger, chicken, Ian's fish sticks, bone broth, Schar's breadsticks and shortbread, some soy milk or macadamia milk, and the bakery gluten-free bread.  
    • Ebetta posted this 6 years ago ... not sure she/he will respond
    • Welp, according to the lady at the gastro's office, my tests were all "fine" and I don't have cancer or celiac. I asked for a copy of the report so hopefully that will happen. I guess I will follow up with my family practice doctor and see what they think I should do next, but I am not going to go back on gluten again. My eye doctor is concerned about an inflammatory condition in my retinas, that is rapidly advancing over the last year and thinks that anything I can do to decrease inflammation should be done. So to me, that means sticking with gluten free and lots of vegetables, especially the leafy greens. Also need to figure out why my liver enzymes are elevated. This is the third time in the last 9 years according to my old labs. I've gone over all my supplements and my one medication (compounded thyroid) to make sure they are all gluten-free. My plan is to live like I have celiac disease from here on out. My only dilemma is what to give people as a reason why I can't eat the food they make for me. For now, "Gluten makes me deathly ill" is going to have to be good enough. thank you all for the help and advice! I've found a wealth of information here and am currently reading Dr. Fassano's book and a couple of different threads on this forum that are incredibly helpful.
    • Hello ebetta! Can you tell me have you found any other or even better drugs to help you with gastroparesis? 
  • Upcoming Events