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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
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Guhlia

Omg... I Just Created Real French Bread Rolls!

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Ok guys, bear with me because this is a recipe in progress... I just made the most delicious french bread mini-rolls. They actually taste and feel like REAL french bread!!! The outside is crispy, but not hard and the inside is soft but not too dense. They are amazing! I didn't measure the milk, but everything else is right...

1 1/2 cups warm water (110 degrees F/45 degrees C)

1 pkt active dry rapid rise yeast

1 or 2 tablespoons white sugar (depending on your tastes)

2 tablespoons canola oil

1 teaspoon salt

2 cups white rice flour

1 cup potato starch

1 cup tapioca starch

4 tsp xantham gum

1 pkt Knox unflavored gelatin

milk (?) (or milk alternative)

1. Mix water, yeast, and sugar and let sit for approx 8 minutes

2. While waiting mix gelatin, flours, and xantham gum in stand mixer

3. Add oil and salt to yeast mixture

4. Combine all ingredients

5. Add milk until mixture gets sticky (maybe 1/4 cup-ish???) and let it sit for 10 mins.

6. Preheat oven to 400 degrees F

7. Scoop dough into a greased mini-muffin pan

8. optional: brush tops with egg for color

9. Cook until tops and bottoms are golden brown (approximately 10 minutes???)

The dough should be thicker than pancake batter, but thinner than traditional gluten french bread dough. I also added 2 Tbsp minced garlic, 2 Tbsp chopped parsley, and 1 Tbsp mined onion, but I tend to add garlic and onion to everything I make. I tried it without and it was still really, really, really good. This recipe would probably be good with less milk made like soft pretzels. Mmmmm....

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Hi Angie

it sounds like you have a winner of a recipe for your family! Can you give an estimate on the milk for the newbies on here? I'm sure many will not know how much to dump into the mix!

thanks

mamaw

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I want to try these for my dd! Does anyone know what I can sub for the gelatin...would pectin work??

Thanks ALL!

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Hi Angie

it sounds like you have a winner of a recipe for your family! Can you give an estimate on the milk for the newbies on here? I'm sure many will not know how much to dump into the mix!

thanks

mamaw

I believe it was approx. 1/4 cup, certainly no more than that. It may have been closer to an 1/8 cup. I really just started dumping slowly until the texture looked right.

I want to try these for my dd! Does anyone know what I can sub for the gelatin...would pectin work??

Thanks ALL!

I have a feeling you could leave out the gelatin without adversely affecting results. You could halve the recipe and try it with pectin to see what happens.

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I have to do dairy free, what would you suggest. I don't really like the after taste of rice milk but I don't know if that would make a difference in the milk. I use mostly soy and almond for cooking and baking.

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I want to try these for my dd! Does anyone know what I can sub for the gelatin...would pectin work??

Thanks ALL!

I believe agar agar would be a better substitute for gelatin than pectin, especially most types of pectin, as they don't gel without a lot of sugar.

I have to do dairy free, what would you suggest. I don't really like the after taste of rice milk but I don't know if that would make a difference in the milk. I use mostly soy and almond for cooking and baking.
I'd think almond milk should work fine. Cow's milk is essentially an emulsion of fat, protein and water, so anything like that may have some potential. Coconut milk might work too.

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I made some for my daughter with soy milk and they turned out well, just slightly sweeter because the soy milk is sweetened. I imagine almond milk would probably be better though.

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Hi Angie

Thanks for the measurement - I'm sure that will help the newbies!

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They actually taste and feel like REAL french bread!!!

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ooh, can't wait to try this recipe! and wow, your pic looks delicious :) what is that???

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ooh, can't wait to try this recipe! and wow, your pic looks delicious :) what is that???

It is the white chocolate mousse cake that my husband got for me for Valentine's day at a semi-local gluten-free bakery. It was amazing!

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These were absolutely delicious! I have been trying recipe after recipe to try to find something close to the crispy bread that I miss. These were fantastic. Thanks for the recipe! Do you think they would also work with brown rice flour?

Jen

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