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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.

Baking Gluten And Rice Free?
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15 posts in this topic

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Green12    2

I am looking for recipes that are gluten, rice, soy, and millet free. Is this even possible to bake this way? Everything I see has rice flour in it.

I'm not exactly wanting to use bean flours either, so I know that really cuts down most options.

Any ideas or suggestions would be appreciated :)

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sickchick    3

eww I don't like how the bean flours taste, my guess would be tapioca starch or potato flour? maybe quinoa flour? can you have oats?

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jerseyangel    409

Julie,

What about almond flour? I can't remember if you can do almonds....I've been thinking of dabbling with this now that I'm off grains.

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Green12    2

Thanks Collette, I guess I am going to have to experiment with some different things. I can do potato, corn, amaranth, quinoa, and buckwheat.

Patti, nope almonds are now out for me too :( . I can do pretty much every other nut other than almonds and cashews, but thanks so much for the suggestion.

I just remembered there was a thread on baking with coconut flour, I'll have to go searching for that. Coconut is on my safe list (I wish it was on yours :()

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lorka150    2

I don't use rice flour (I'm allergic to rice), and it isn't nutritious anyway. I use quinoa, amaranth, sorghum primarily. Buckwheat is also a good choice but I am also allergic to that.

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Green12    2
I don't use rice flour (I'm allergic to rice), and it isn't nutritious anyway. I use quinoa, amaranth, sorghum primarily. Buckwheat is also a good choice but I am also allergic to that.

Hi lorka, so when you bake do you use these other flours one for one in place of rice and other gluten-free flours in recipes?

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purple    10

I have the book from Carol Fenster: Gluten Free Quick and Easy. Her gluten-free flour mix is 1 1/2 cups sorghum flour, 1 1/2 cups potato starch, 1 cup tapioca flour. I really like sorghum and her recipes I have tried so far are my favorites. Waffles, scones and double chocolate cookies. I am slowly changing from rice flour mix to sorghum mix b/c its healthier and not grainy. Also I am tossing in 1/4 cup of coconut flour for some of the gluten-free flour mix b/c its so healthy (I read somewhere to do that).

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purple    10

One more thing. Go to the thread on May 24th called "In place of eggs". There are some tips about egg replacement. It could be on page 8 or 9.

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jerseyangel    409

Julie--

I was just looking at my copy of "Cooking Free" by Carol Fenster, and she says that sorghum flour can comprise up to 50% of a flour blend. Maybe then you could play around with adding some cornstarch, potato starch and/or another flour you are ok with like buckwheat or the coconut. :)

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RiceGuy    55

Many of the "experts" believe that millet and sorghum are related, so it would be interesting if you are able to have sorghum. It really does work well for breads too, so I hope you can.

I think ivory teff flour works well for breads, though I haven't tried it as the main ingredient. Have you tried that one?

Anyway, here's a really nice selection of flours in which you might find some you haven't yet explored: http://www.barryfarm.com/flours.htm

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Green12    2

Great tips purple and Patti, thank you :)

I can't do sorghum but I can do tapioca, I just looked and it's on my safe list :D

Sounds like I can experiment with a potato starch and tapioca blend and then add in another flour from my safe grains.

You guys are the best!

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Green12    2
Many of the "experts" believe that millet and sorghum are related, so it would be interesting if you are able to have sorghum. It really does work well for breads too, so I hope you can.

I think ivory teff flour works well for breads, though I haven't tried it as the main ingredient. Have you tried that one?

Anyway, here's a really nice selection of flours in which you might find some you haven't yet explored: http://www.barryfarm.com/flours.htm

Hi RiceGuy, thanks for the info.

I had an allergy test done so I can only eat from a list of my safe foods for several months. I can start experimenting down the line with different things, so I'll keep this link in mind when that time comes.

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sickchick    3

Good luck Julie! B)

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jerseyangel    409
Many of the "experts" believe that millet and sorghum are related, so it would be interesting if you are able to have sorghum.

That's interesting, Rice Guy--I didn't know they were related. Are they actually grains? I don't usually do well with grains, but I never seemed to have problems with the sorghum in the Enjoy Life products....I've never tried millet.

Sounds like I can experiment with a potato starch and tapioca blend and then add in another flour from my safe grains.

Sounds like a good plan! I'll be interested to hear what you come up with. :) I think the key is to have a good mixture of at least 3 different flours/starches to avoid grittiness.

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purple    10
One more thing. Go to the thread on May 24th called "In place of eggs". There are some tips about egg replacement. It could be on page 8 or 9.

oops! sorry-wrong thread! supposed to be for the celiac that can't have eggs.

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