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

Almond Meal Substitution?
0

12 posts in this topic

Ads by Google:
Ads by Google:


are you also nut and dair sensitive, is that why you're asking, or because you just don't have either of those things on hand at the mo?

I'm not sure why the original recipe uses almond meal specifically as a sub for the powdered milk, the textures are completely different, and any bread recipe I've seen usually only uses a couple of tablespoons of powdered milk, not half a cup! Unless they're just looking for a calcium ingredient...?

I'd suggest you can probably go without either entirely. I can't find a good reason why dairy is required in a bread recipe to begin with.

0

Share this post


Link to post
Share on other sites

are you also nut and dair sensitive, is that why you're asking, or because you just don't have either of those things on hand at the mo?

I'm not sure why the original recipe uses almond meal specifically as a sub for the powdered milk, the textures are completely different, and any bread recipe I've seen usually only uses a couple of tablespoons of powdered milk, not half a cup! Unless they're just looking for a calcium ingredient...?

I'd suggest you can probably go without either entirely. I can't find a good reason why dairy is required in a bread recipe to begin with.

I have allergy to all nuts, peanuts, milk casein, honey, kiwi, orange aroma (orange oil in peels) and I'm lactose and fructose intolerant.

I was wondering the same thing. Usually the bread recipe that I read had water instead of milk in it.

0

Share this post


Link to post
Share on other sites

I have allergy to all nuts, peanuts, milk casein, honey, kiwi, orange aroma (orange oil in peels) and I'm lactose and fructose intolerant.

I was wondering the same thing. Usually the bread recipe that I read had water instead of milk in it.

How about using Vance's DariFree, which would be a sub for dry milk?

0

Share this post


Link to post
Share on other sites

I just had another thought. I wonder if you could use some flaxseed meal in lieu of the almond meal in this recipe??? Or possibly use 1/4 c. flaxseed meal and a bit more flour? I know you'd be taking a chance how it may turn out...but I've baked a brick now and then. :lol:

0

Share this post


Link to post
Share on other sites
Ads by Google:


I just had another thought. I wonder if you could use some flaxseed meal in lieu of the almond meal in this recipe??? Or possibly use 1/4 c. flaxseed meal and a bit more flour? I know you'd be taking a chance how it may turn out...but I've baked a brick now and then. :lol:

I never heard about Vance's DeriFree. Thank you.

Yesterday I made that Challah that I wanted. I didn't had Bette Batter flour and I made my own. the process was very funny. I was thinking that if somebody saw me from you guys, you would laugh very hard. All kitchen was up-side-down. OMG. Currently I live in home where kitchen counter is only 1 1/2 yards long with sink and place for dishes. I got 1/2 yard x 1/4 yard left for any work. Then I have round kitchen table in middle and fridge on other side of kitchen. If somebody sits down, the other person can't go through. Me, baker and stuck in this kithen. Ach... :angry:

Yesterday the Challah was very good. I ate 3 huge slices. Today is good, but today I know that that thing is gluten free. :(

0

Share this post


Link to post
Share on other sites

I never heard about Vance's DeriFree. Thank you.

Yesterday I made that Challah that I wanted. I didn't had Bette Batter flour and I made my own. the process was very funny. I was thinking that if somebody saw me from you guys, you would laugh very hard. All kitchen was up-side-down. OMG. Currently I live in home where kitchen counter is only 1 1/2 yards long with sink and place for dishes. I got 1/2 yard x 1/4 yard left for any work. Then I have round kitchen table in middle and fridge on other side of kitchen. If somebody sits down, the other person can't go through. Me, baker and stuck in this kithen. Ach... :angry:

Yesterday the Challah was very good. I ate 3 huge slices. Today is good, but today I know that that thing is gluten free. :(

I bet you were really cute! :lol: And does that space hold your new mixer, too?

Bummer about the bread...it's always good the first day and then the second day it usually does taste gluten-free. Maybe one of these days we'll come up with a real winner. I'm waiting and waiting and waiting. :blink: Did you try freezing the bread? I usually slice it and then put two pieces in a foldover sandwich bag and then it goes into a Ziploc bag.

0

Share this post


Link to post
Share on other sites

I bet you were really cute! :lol: And does that space hold your new mixer, too?

Bummer about the bread...it's always good the first day and then the second day it usually does taste gluten-free. Maybe one of these days we'll come up with a real winner. I'm waiting and waiting and waiting. :blink: Did you try freezing the bread? I usually slice it and then put two pieces in a foldover sandwich bag and then it goes into a Ziploc bag.

I found a place for my mixer. It's between two chairs by the wall on top of small cabinet.

t5lxfa.jpg

And here is the picture from my counter top.

muc1ar.jpg

0

Share this post


Link to post
Share on other sites

I found a place for my mixer. It's between two chairs by the wall on top of small cabinet.

And here is the picture from my counter top.

Holy cow!!! You are really short on space! Hang onto that mixer so it doesn't end up on the floor!!!

0

Share this post


Link to post
Share on other sites

Your kitchen is really cute, even though it's tiny. ;)

Hooray for you..experimenting with the bread! I just got my mixer. I took it out of the box yesterday, but didn't run it yet. I'm a little scared of it. LOL :blink:

With your mixer on that little stand it kind of makes me nervous that it could get bumped and topple over. Could you sit it at an angle so it's on the stand a bit more? :o

0

Share this post


Link to post
Share on other sites

I will put my new mixer on table when it will be in use. I did it yesterday. The mixer is holding this little cabinet together. :lol::lol: :lol:

The Challah that I baked was huge. I used 10x15 pan and it was full. I will post the recipe later. The first day I was in love with it. The second - it was ok. Today I made French toast from it - very good.

0

Share this post


Link to post
Share on other sites

are you also nut and dair sensitive, is that why you're asking, or because you just don't have either of those things on hand at the mo?

I'm not sure why the original recipe uses almond meal specifically as a sub for the powdered milk, the textures are completely different, and any bread recipe I've seen usually only uses a couple of tablespoons of powdered milk, not half a cup! Unless they're just looking for a calcium ingredient...?

I'd suggest you can probably go without either entirely. I can't find a good reason why dairy is required in a bread recipe to begin with.

Milk makes the bread softer.

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
      106,463
    • Total Posts
      930,700
  • Member Statistics

    • Total Members
      63,887
    • Most Online
      3,093

    Newest Member
    GenieBelle
    Joined
  • Popular Now

  • Topics

  • Posts

    • If I am in a bar and it is super busy, I ask for a "to go" cup.  Why?  If a dishwasher is not being used (or demand is overwhelming it), bartenders are cleaning all the glasses the old fashioned way ( sinks, wash and rinse with disinfectant).  Good for killing bacteria I suppose, but maybe not for removing gluten traces.   No bar is going to slow down drink orders ($$$$$)  to wait for clean glasses from the dishwasher!   Is this all true?  I can not say.  I am just speaking from experience when I was barmaid 30 years ago before there were dedicated bar dishwashers.   http://www.servicethatsells.com/blog/how-to-clean-a-beer-glass/ Even if this is "all in my head", I feel better clutching my "to go" cup and can relax.  😊
    • Check out this page and the advice on rice prep: http://www.bbc.co.uk/programmes/articles/2F1MDzyW55pg97Tdpp7gqLN/should-i-be-concerned-about-arsenic-in-my-rice  
    • Hi Rachel and welcome I think you've found the single best site on the web for help and advice. Hope it's of use to you. I tested negative for celiac so no referral. My experience with NHS however suggests it could be worth phoning your Gastro's office and asking the admin staff there to check on this. Things get overlooked... I would avoid anything with those warnings on. It's a pain in the arse because, for example, it recently appeared on a brand of nuts I like. However having some experience of production and marketing environments that warning will only be going on the pack if someone in the company thinks there's a chance of contamination. There's always other products to choose from so I don't take the chance.  Walkers crisps have given me a reaction, yes even the sodding ready salted ones  It's something to do with their production processes. I think Gary Lineker may dance through the factory each week spreading handfuls of flour for good luck. Whatever, I now avoid them.  My energy levels improved over a few months after the diet. It took longer the second time after my challenge. I was still noticing improvements / weird resolutions of odd symptoms up to 9 months to a year later... Lots of good advice here: All the best! Matt  
    • Ah.... Settles back, dons funny hat, smokes pipe, plays violin, injects heroin etc... I think you need to treat yourself as your own science experiment. If you're ok at home with all of the drinks then you can almost certainly rule out alcohol intolerance and thank your bodies burgeoning super coeliac powers of gluten detection for the reaction. Clearly your powers have grown in the past five years young jedi... In which case maybe there's a drink you can order which would reduce this risk, maybe asking for the bottle and a clean glass, forgoing ice, straws etc, anything to simplify matters and reduce the number of contaminant variables.  One thing I'd avoid would be 'mixers' from the shared line. Not because there's gluten filled drinks going through them, typically its just coke, lemonade and soda water, but because the nozzle sometimes dips into the drink that's being filled. Paranoid? Maybe, but I avoid them now and pay the extra for a bottle.  A word on glasses. Most bars have a dedicated glass washer and they're good, to a point. I've worked behind a bar in the past and the washers are only on for a very short time, they can run up to 35 times an hour... I've seen lipstick on glasses from them and whilst the chances of contamination are probably slight... Now if you're out for a night at different places, it will be very hard to work out where its happening. So my suggestion is to go out to one bar only and pick a decent one. Speak to a bartender or manager, explain to them just what a special snowflake you are   and get one definitely clean glass at the outset then keep it for the evening and just get it refilled. Pick one drink only and stick to it. I'd suggest wine as maybe its easier on the stomach than the bubbly prosecco and you can get the little bottles without any chance of contamination but that may be nonsense See what happens... If you're ok, then you have an answer. You've become more sensitive and your reacting to trace gluten. *removes funny hat, discards pipe, hides syringe...      
    • This seems odd.  No SIGNIFICANT villous blunting.  Was there mild villous blunting?  Increased intraepithelial lymphocytes?
  • Upcoming Events