• 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.
  • Celiac.com Sponsor:
    Celiac.com Sponsor:

Which Is Best For Baking Bread?
0

3 posts in this topic

Hey everyone,

I made some banana bread today and I started thinking about my friend and how her bird died from her non-stick cookware. She had her bird autopsied and the vet said it died from the gas produced by cooking with teflon. I already use cuisinart's green gourmet frying pans and stainless steel cookware, but all my bakeware is non-stick. I don't have a bird, but I find it hard to believe that the gas isn't harmful to us, too.

So, what would you recommend? I saw a Lodge cast iron loaf pan that looked good, but would ceramic be better for baking? Or, should I just go with stainless steel?

Thanks!

0

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


For baking breads (in loaf pans), my preference has always been glass or ceramic. I think using metal for breads makes them brown too fast on the outside while the inner part might not be quite finished yet, IMHO.

0

Share this post


Link to post
Share on other sites

Shiny metal is what I always saw recommended for best browning. Now I see Wilton nonstick stuff... but I don't buy nonstick stuff for the reason the OP stated.

I think gluten-free breads brown/burn faster than gluten breads, so that is an interesting experiment to try with glass or ceramic.

That said, I made bread in an Airbake shiny aluminum pan and it came out very well. But I like crust :).

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
      107,050
    • Total Posts
      934,029
  • Member Statistics

    • Total Members
      64,634
    • Most Online
      3,093

    Newest Member
    manjeet singh
    Joined
  • Popular Now

  •  

  • Topics

  • Posts

    • Good to know. I have read here several people referring to only eating grass fed beef. So I got that stuck in my head it would be bad. Thanks for the clarification!
    • Ok, I may be wrong as I'm definitely not an expert, but my understanding is that immunoglobulin a would be separate from total igA. The first test is to check your levels. The second is to check that your natural levels of igA are within the normal leveL. The reason is that some people are naturally low in igA which means that they will score low on the igA test, whether or not they are celiac: http://labtestsonline.org.uk/understanding/analytes/coeliac-test/tab/test/
    • Hello and welcome! my first thought is to try to find a spice store near you. Here where I live there are 2 spice bazaar stores that sell spices, flours, rice, etc in bulk, making it much cheaper than a grocery store. We love curries, so we are always going there to try new blends.  Hope this helps a little! ps could you post your roti recipe? We also love breads ! Naan, paratha, etc are so delicious. I would love to know how you cook  breads for celiac.
    • Is total serum IgA and Immunoglobulin A (IgA) same tests??? because here in Pakistan labs perform immunoglobulin A and Immunoglobulin G. I cant find total serum IgA in menu of labs. 
    • 1. Check post date this is 10 years old.  2. Addressing a few things from this, I react badly to animal fats, they float and cause to throw up, I also have digestion issues with tough meats, where they do not break down in my stomach and either get puked up or pooped out still looking like meat. Fish, crab, and lean meat like longhorn when cooked til it dissolves on your tongue into a paste are edible to me.   3.   I live off of fats. nuts, seeds, avocado, coconut oil, I am ketogenic and I do not eat carbs but only fat and protein.
  • Upcoming Events