• 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.

What Can I Make For Bread?
0

7 posts in this topic

I'm at a loss. My son just got his Lame Advertisement test results back and it's not gluten that he's reacting to, but gliadin. He's got a moderate intolerance to wheat, rice, corn, baker's yeast (among others), and mild intolerance to rice, oats.

I can use quinoa flour, I think (though I have read on some sites, that it contains gliadin), and I can use buckwheat flour (at least until the second round of Lame Advertisement tests come back). I've used blends with rice flour before, but without yeast, I can probably only make biscuits, muffins, and maybe some Irish soda bread. Oh and severe dairy intolerance, and also eggs. ARGH.

He had pretty bad withdrawal for 3 days, from the wheat. He sounded like an addict, begging for one more bite of bread. It was horrible (he's 8). So I'm trying to figure out a dumpling recipe or biscuit or something bread-like. Anyone have any ideas?

Thanks!

0

Share this post


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


Removing rice from the equation makes things a bit more challenging, but it is still doable. There are many other gluten-free flours besides quinoa (which does not contain gliadin BTW) and buckwheat. Can your son tolerate any of these?

Tapioca starch/flour

Coconut flour

Teff Flour

Amaranth Flour

Sorghum (closely related to corn, so that one might be out)

Bean flours

Almond meal

Arrowroot

Millet flour

Potato starch

This may seem like a long list, but mixes of different flours generally perform better than a single type. I'm confident we can come up with a flour blend that will help you create a bread like substance for your son.

I look forward to your reply.

0

Share this post


Link to post
Share on other sites

AFAIK, sorghum has no relation to corn. I have read that sorghum and millet are considered to be related by many but not all scientists who study such things (botanists?).

I gave up rice flour in favor of sorghum and millet, because rice flour is gritty. In fact, rice flour is the only flour I find gritty.

As for reacting to gliadin and not gluten, that sounds like an oddly mangled explanation, as if the doctor doesn't quite know what he/she is talking about. Without the gliadin protein, gluten wouldn't exist. For all practical purposes regarding gluten intolerance, the two are the same, though technically not. Recently I read that gluten forms when two proteins in the wheat combine, as it gets wet.

Anyway, I don't use yeast in my breads, nor dairy or egg, and I think they turn out good. But I like a dense hearty bread, not "white bread". I think you should be able to replace the rice flour in a given recipe with sorghum or millet, and it should turn out fine. Same with replacing the yeast with baking powder.

0

Share this post


Link to post
Share on other sites

You could find a recipe to suit your needs for waffles. There should be replacements for all the ingredients. Like flax, chia seeds, egg substitute, applesauce, coconut milk, soy milk, sorghum flour, potato starch, etc. Then, I haven't tried it yet but, you can use them like bread. I don't know how good they would be cold... flippy I suppose, but toast them first. I am keeping my eyes and ears open for the different ways. Ex: reheat waffles in the toaster and put fruit filling or fruit on top or make a bacon, lettuce and tomato sandwich. Grilled tuna, salmon, etc. sandwiches. Put ham, cinnamon/vanilla or blueberries in the batter. Put peanut butter/banana on top or fresh strawberries with some strawberry jam. Pizza toppings, spaghetti sauce and meatball open face sandwiches...whatever you can think of that is ok for your son. Freeze a batch ahead of time too. Label the "flavored" waffles. My daughter tried the homemade apple pie filling and said to make more. Have fun with it and also let your son decide what toppings and show him how to make the sandwiches if he is young. It would help him look forward to it instead of being upset. You can also freeze small containers of toppings for really fast sandwiches. Label them so your son can choose which one sounds good. Use the ideas on other bread replacements. I just did a quick search for gluten free dairy free waffles and found this site: glutenagogo.blogspot.com. It tells about flax and chia seeds and has a recipe for waffles. Then I found this site: www.care2.com/greenliving/flaxseed-egg-substitute.html. It tells how to use flax for eggs. Flax is super healthy.

0

Share this post


Link to post
Share on other sites

I already use flax + water to replace eggs. From what I've researched, gliadin is in wheat, rye, oats, barley, kamut, spelt, amaranth, malt, and quinoa. Since gliadin is part of gluten, I don't understand how it can be part of more grains than gluten, but he was tested for gliadin and gluten, and he didn't react to gluten, but he did to gliadin.

He also can't have apples or strawberries. I have coconut flour, buckwheat flour, quinoa flour (though not sure if I can use it). I think I have some sorghum too. I'm waiting on his other tests to find out if he can have almonds. He also can't have peas. I'm waiting to hear about other legumes, to see if I can use some of the bean flours.

The idea to make sandwiches using waffles is a good one. The meatball sandwich is do-able, and hamburgers. I wish I could get him to eat peanut butter and banana sandwiches, since that's a good protein meal (he's also off turkey, chicken, lamb, pork, and tuna - so his proteins are limited).

I guess I'll just experiment with waffle recipes for now and see what I can come up with. Maybe I can even figure out a dumpling recipe with mix-and-match flours.

Thanks.

0

Share this post


Link to post
Share on other sites
Ads by Google:


From what I've researched, gliadin is in wheat, rye, oats, barley, kamut, spelt, amaranth, malt, and quinoa. Since gliadin is part of gluten, I don't understand how it can be part of more grains than gluten, but he was tested for gliadin and gluten, and he didn't react to gluten, but he did to gliadin.

Gluten is a general term for protein storage in cereal grains. Many grains contain gluten (corn, for example), but it is not in the form of gliadin so it does not cause celiacs trouble. Gliadin is the name for the protein present in wheat and several other cereals within the grass genus Triticum (wheat, barley, rye, spelt, einkorn, emmer, durum and others). Gliadin is not present in oats, amaranth or quinoa. Amaranth, oats and quinoa are in totally different classes of plants, and contain different proteins. Malt is made from barley (most of the time). Oats containt the protein avenin, not gliadin, but are often contaminated with gluten grains. The only oats that are guaranteed to be free of gluten and/or gliadin contamination are grown in dedicated fields.

Hope this helps and din't make things more confusing. :)

0

Share this post


Link to post
Share on other sites
I'm at a loss. My son just got his Lame Advertisement test results back and it's not gluten that he's reacting to, but gliadin. He's got a moderate intolerance to wheat, rice, corn, baker's yeast (among others), and mild intolerance to rice, oats.

Try this mix:

http://www.glutenevolution.com/products.html#yeastfree

It's free of all the ingredients you listed, and it's remarkably good. (My non-gluten-free kids even try to steal bites of the toast I make with it.) It does dry out fairly quickly, so I usually slice it and freeze it as soon as it cools.

Jeanne

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
      107,339
    • Total Posts
      935,565
  • Member Statistics

    • Total Members
      64,999
    • Most Online
      3,093

    Newest Member
    Con Smith
    Joined
  • Popular Now

  • Topics

  • Posts

    • It seems like you really need a concrete or near concrete answer so I would say maybe you ought to get the gene testing. Then you can decide on the gluten challenge.   Thanks! I am convinced our dogs are there waiting for us. Meanwhile they are playing, running, laughing, barking & chasing. I have another favorite quote dealing with dogs: "If a dog will not come to you after having looked you in the face, you should go home & examine your conscience."  ~~~ Woodrow Wilson ~~~
    • I can't help thinking that all of this would be so much easier if the doctor I went to 10 years ago would have done testing for celiac, rather than tell me I probably should avoid gluten. He was looking to sell allergy shots and hormone treatment, he had nothing to gain from me being diagnosed celiac. I've been messing around ever since, sort-of-most-of the time being gluten free but never being strict about it. I really feel like three months of eating gluten would do my body a lot of permanent damage. I've got elevated liver enzymes for the third time since 2008 and no cause can be found which might be good, I guess. I wonder if it would be reasonable to do the HLA testing first, to decide if I really need to do the gluten challenge. If the biopsy is negative, that is. Squirmingitch, love your tag line about dogs in heaven. We lost the best dog ever last December. I sure hope all my dogs are there waiting for me!
    • Most (90%-95%) patients with celiac disease have 1 or 2 copies of HLA-DQ2 haplotype (see below), while the remainder have HLA-DQ8 haplotype. Rare exceptions to these associations have been occasionally seen. In 1 study of celiac disease, only 0.7% of patients with celiac disease lacked the HLA alleles mentioned above. Results are reported as permissive, nonpermissive, or equivocal gene pairs. From: http://www.mayomedicallaboratories.com/test-catalog/Clinical+and+Interpretive/88906  
    • This is not quite as cut & dried as it sounds. Although rare, there are diagnosed celiacs who do not have either of those genes. Ravenwoodglass, who posted above, is one of those people. I think she has double DQ9 genes? Am I right Raven?  My point is, that getting the gene testing is not an absolute determination either way.
    • Why yes it is! jmg and myself are NCIS, I mean NCGS specialist/experts or is it NCGI people ourselves. posterboy,
  • Upcoming Events