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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 Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Homemade Granola-Like Bars
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6 posts in this topic

Let's say that you are not using wheat, corn, or oats. Is it still possible to make some sort of granola type bar? What do you use? I have read that you place the ingredients on a cooking sheet, bake, and then cut the pieces to the desired size (bits may be better than bars). Anyway...what have you tried? Also, I was told that sharing a microwave with someone who uses wheat is probably okay, but what about an oven? It isn't too risky?

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Oven should be fine-- just be sure you put things on cookies sheets etc.

i use nuts and seeds ground in a coffee grinder mixed with some sort of nut butter, honey/agave syrup, an egg, a splash of oil, and spices. Generally, I add in a bit of flour (buckwheat, corn, or rice) or quinoa flakes until I like the consistency. Go easy on the sugar. You want something that holds together, but that doesn't stick to your hands.

I usually press the dough into thin rounds, like crackers or cookies, between my palms. Bake at a low temp until lightly browned (325 F), then bake at 200 F or as low as your oven will go until as dehydrated as you like. I've also pressed the dough into the pan and baked the first time, removed, cut, and baked the second time. Sort of like biscotti.

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I saw a recipe with Quinoa Flakes used for "granola" bars.

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I found the link...it wasn't too long ago.

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Question about Quinoa, do you cook it first? I would think not but... ? :rolleyes:

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Question about Quinoa, do you cook it first? I would think not but... ? :rolleyes:

Just to clarify...make sure it's the Quinoa flakes...you wouldn't cook those for this. (Think oatmeal...cooked, wouldn't work for bars...uncooked it would)

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