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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.

Ascorbic Acid/vitamin C And Vinegar
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7 posts in this topic

Has anyone tried adding ascorbic acid/vitamin C or apple cider vinegar to there bread recipe?

What happened and was it a success?

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Most of my bread recipes (in fact, I think all that I regularly use) call for at least one teaspoon of cider vinegar. I think I would put it in even if the recipe didn't call for it :P

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Has anyone tried adding ascorbic acid/vitamin C or apple cider vinegar to there bread recipe?

What happened and was it a success?

The bread recipe that I make calls for rice vinegar and I have sometimes used apple cider vinegar in it too. I think the recipe turns out really good, but I have only made a couple of different recipes and they have all had vinegar in them, so I guess I have nothing to compare it to.

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We make Gluten Free Pantry French Bread and Pizza using the 1 tsp of cider vinegar called for by the recipes that used to be enclosed in the box. Great results, but we haven't tried any other type of vinegar with it.

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We make Gluten Free Pantry French Bread and Pizza using the 1 tsp of cider vinegar called for by the recipes that used to be enclosed in the box. Great results, but we haven't tried any other type of vinegar with it.

Ditto--I've been making this bread regularly for years now, always use the cider vinegar.

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Maybe I will try next time..

What does it do with the bread?

I have never tried it before.

How much would you add if you use 2 lbs flour?

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I've been experimenting with this lately. Thus far, I find the addition of an acid doesn't seem to do much. At least not for the types of flours I'm using. Perhaps a slight difference in taste though. I think it is supposed to help the yeast multiply faster, and perhaps some dough conditioning.

As for how much to use, I've found that using more than about 1/2 tsp apple cider vinegar per cup of flour tends to inhibit the yeast, requiring a longer rise time.

How much would you add if you use 2 lbs flour?
It depends on the flour, since not all flours weigh the same per given volume. However, many are in the range of 3-4 cups per pound. I'd think it best to measure the volume, not the weight.

On the other hand, if you are using instant/quick/bread machine yeast, you should probably omit additional acids, since those types of yeast generally have ascorbic acid already added, in the optimal amount to aid the yeast.

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