Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Anyone Want To Share Good Gf Recipes?


filititi

Recommended Posts

GFdoc Apprentice

Hi Jo Ann - try my Challah (egg bread) recipe - it's soft and great for sandwiches. It uses rice flour, almond meal, tapioca and cornstarch. Look for it in the Kosher and gluten-free section of this recipe forum.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



debmidge Rising Star

Hi All

I do have the B. Hagman book. Sounds like it'll make good rolls. Husband is new to celiac disease and is afraid to try pure oats this soon. Maybe as he feels better.

I'll look for Sara's receipe too on other post. I'm still searching for corn bran that's gluten-free.

I make him a cornbread that uses all gluten-free: corn meal, corn flour (which is the key to it), tapoica starch, xanthan gum, sugar, salt, oil, egg, milk and some ground flaxseed. Let me know if anyone wants proportions. Must be baked 325 degrees for about 50 minutes, however, I found this gave the best results.

filititi Apprentice

I would love to have your entire recipe. I've been trying to find a good cornbread recipe.

debmidge Rising Star

Sure thing!

Use 8" round pan...haven't tried any other size or shape. I had a problem at first as the batter was too "wet" and it sunk after I removed it from the oven (like a souffle!) . I had to reduce the wet ingredients a little at a time & reduce oven temp and increase baking time to get the proper consistency.

Grease and corn flour pan

You'll need:

1 large wire wisk, spatula with butter knife

2 large bowls

Fork

various measuring spoons/measuring cup

:)

2 eggs, beaten lightly with fork

1 teaspoon salt

2 tablespoons sugar

3/4 cup corn flour (purchased thru Celiac.com gluten-free Mall)

1/2 cup corn meal

1/2 cup tapoica starch (EnerG Brand)

1 teaspoon Xanthan Gum

1 heaping tablespoon of baking powder

1/4 Cup Flaxseed(Optional /Or more or less depending on your taste)

3 tablespoons corn oil

1 cup whole milk

Mix all dry ingredients separately in large bowl. In separate large bowl mix liquid ingredients. Add liquid ingredients into the dry ingredients in small amounts, blending well with wisk after each addition. The batter gets very stiff and this is OK. You'll need the rubber spatula to scape the batter from the sides of the bowl occasionally and the butter knife can be used to scrape off the wisk and spatula.

When all wet & dry are combined turn the batter into the 8" pan. Bake low oven temp @ 325 degrees for about 52 minutes or so.

I usually cheat by putting the dry ingredients in a large gallon size zip lock plastic bag. When all dry are in, I zip it closed all the way, and then mush the bag up to mix the dry ingredients up. I then use a scissors and snip off the corner of the bag and as I stir the wet ingredients, I let the flour mixuture pour slowly from the open corner of the bag. This way I only have to use one bowl.

I once poured the liquid ingredients into the dry IN the plastic bag and zipped it and combined it up in the bag. Then I snipped the corner off and squeezed it into the 8" pan like a pastry bag.

I made this receipe up because my husband needed something to have with his lunch.

If you don't want the flaxseed then there's no need to add it.

Much luck with the receipe. :D

Debbie

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,733
    • Most Online (within 30 mins)
      7,748

    Debydear
    Newest Member
    Debydear
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Theresa2407
      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.