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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

Elevation And Rice Flour

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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. <_<

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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:

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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.

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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. ;)


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Guest Florida Jean


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!


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Most rice flours are inherently gritty.


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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!

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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... ;)

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