• Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • 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 Celiac.com's FREE weekly eNewsletter   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

Do You Bake More Since Going Gluten-Free?
0

Rate this topic

11 posts in this topic

Recommended Posts

In our previous life (before my daughter was diagnosed), I made healthy-ish muffins -- a couple dozen at a time, kept in the freezer for snacks -- but that was about it for baking. My husband made pancakes every Saturday until both my kids announced that they no longer like pancakes (nothing to do with celiac!). :o So we don't even do that anymore.

So, I bought some BRM all-purpose mix and made a batch of banana nut muffins with them last weekend. Both kids (one celiac, one not) gave them the thumbs-up, which was pretty lucky for my first try, I guess. But since I hardly ever bake, I feel like it's going to take me forever to figure out what my favorite flours/mixes are for different purposes.

Or will I find myself baking more, now that it's not so easy/cheap to just buy store-bought?

Share this post


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


I haven't tried baking anything yet though I really want to. I just don't know where to start! The flour combinations are a little intimidating for me and I haven't wanted to spend money on stuff I might not like. I'm going to have to give it a try though. I'm missing certain things.

Share this post


Link to post
Share on other sites

I do because I can't just buy snacks or munchies all the time. I would say that I was baking WAY more at first, then it died down when I realized it wasn't the end of the world and I found things I liked. On a whole I still bake more than I did before. I'm a picky eater so I don't like much of the altered gluten free stuff. Oh well! I've learned a lot. My fav flour mix is Jules so far. I also like it because it's considered cup for cup of regular glutenous flour plus xanthum gum already mixed in. That make every thing easier!

Share this post


Link to post
Share on other sites

I bake 75% less.

I have tried - I'm not fond of gluten-free baked goods - maybe because I was pretty good at baking certain things and was attached to certain recipes - and now I have to find new ones or settle for "not quite the same".

Almond and coconut flour baked goods are better, and give me a little hope. I like the texture better and grain free agrees with me, I've found.

Except pancakes. Those are better using grains. Even gluten-free ones.

And I am addicted to gelato and creme br

Share this post


Link to post
Share on other sites

I bake 75% less.

I have tried - I'm not fond of gluten-free baked goods - maybe because I was pretty good at baking certain things and was attached to certain recipes - and now I have to find new ones or settle for "not quite the same".

Almond and coconut flour baked goods are better, and give me a little hope. I like the texture better and grain free agrees with me, I've found.

Except pancakes. Those are better using grains. Even gluten-free ones.

And I am addicted to gelato and creme br

Share this post


Link to post
Share on other sites
Ads by Google:


I used Simply Delicious Square Chocolate Cookies or the gluten-free Oreos - Kinikinnick? In place of Oreos. I found Kinnikinnick gluten-free graham cracker crumbs.

I was going to use Pamela's cookies if I hadn't found those-I was going to grab the plainest they had. I just reduce the added sugar or eliminate it in the crusts since gluten-free stuff seems to be higher in sugar. I also reduce the fat by about 25%.

If you use nuts I'd keep it coarsely ground and bake it well and LET IT COOL COMPLETELY. Nut crusts can get gooey and literally dissolve (in a pie).

Share this post


Link to post
Share on other sites

I've never made a crust before...I used to just by them in the gluten days! What do you add to the cookies? Butter? Sugar? Anything else? How much?

Share this post


Link to post
Share on other sites


Ads by Google:


The Kinnikinnick recipe on the box:

1 1/2 c packed graham crumbs

1/4 c sugar

6 Tbsp. melted butter

Mix ingredients well. Grease and line base and side of 9 inch springform pan with parchment paper. Press mixture into pan and 2 inches up side of pan. Refrigerate for 1 hour.

Bake filled crust when you bake the pie.

I make a combo graham cracker/Oreo crumb mix using the same volume (more Oreo than graham cracker) and bake it for 10 minutes or less (til you can smell it) on 250.

You really can't mess it up - just make it to taste.

And I never line my pans.

Share this post


Link to post
Share on other sites

The Kinnikinnick recipe on the box:

1 1/2 c packed graham crumbs

1/4 c sugar

6 Tbsp. melted butter

Mix ingredients well. Grease and line base and side of 9 inch springform pan with parchment paper. Press mixture into pan and 2 inches up side of pan. Refrigerate for 1 hour.

Bake filled crust when you bake the pie.

I make a combo graham cracker/Oreo crumb mix using the same volume (more Oreo than graham cracker) and bake it for 10 minutes or less (til you can smell it) on 250.

You really can't mess it up - just make it to taste.

And I never line my pans.

Thanks! "Can't mess it up" ha ha...there's always a first time for everything when I'm in the kitchen lollaugh.gif

Share this post


Link to post
Share on other sites

Thanks! "Can't mess it up" ha ha...there's always a first time for everything when I'm in the kitchen lollaugh.gif

Ok, you can't blend the flavors wrong. Just don't up the fat - that's the only thing that may mess it up.

Share this post


Link to post
Share on other sites


Ads by Google:


I bake 75% less.

I have tried - I'm not fond of gluten-free baked goods - maybe because I was pretty good at baking certain things and was attached to certain recipes - and now I have to find new ones or settle for "not quite the same".

Almond and coconut flour baked goods are better, and give me a little hope. I like the texture better and grain free agrees with me, I've found.

Except pancakes. Those are better using grains. Even gluten-free ones.

And I am addicted to gelato and creme brûlée. Now. And as long as i have those two things, why do I need to bake?? Ok, except cheesecake...crust is easy to translate gluten-free.

Ha! I've been baking less too. I used to make scones, cookies, biscuits, cake, and everything. Now, I have been using box-mixes because I can't find good gluten-free flour :lol:

The gluten-free bakery here sells the flour for (expensive price) per pound --excuse me but no. I bought some at the bulk store for 1.45 a pound. It's nice, but has a weird flavour -- as most things from bulk stores do. I am going to try Bob's Red Mill when I find it. I've seen the cereal, porridge and mixes but not the flour.

All I need to do is experiment and adapt my recipes and then I'll be baking as usual again. OH! And wait until the raisins go on sale....the non cross-contaminated ones.

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
      108,159
    • Total Posts
      939,995
  • Member Statistics

    • Total Members
      66,143
    • Most Online
      3,093

    Newest Member
    honeyboss
    Joined
  • Popular Now

  • Topics

  • Posts

    • Cheetah, We all have to make our own health decisions based on our individual circumstances.  There is not any “one size fits all” approach.  ☹️In your daughter’s case, she was asymptomatic.  I also would find it hard to believe that she had celiac disease despite confirmed biopsies and antibodies tests.  I get the denial.  I just had anemia that was disguised by a genetic anemia.  I was shocked at the suggestion of celiac disease.  My hubby had been gluten free for 12 and I knew exactly what the treatment meant — gluten free for life.  A total game changer.   Because we have bought our health insurance for over 20 years, we have lived through the times that I was uninsurable due to my Hashimoto’s, Rosacea and toe nail fungus (yes, that is right).    I never went without, but I could not freely jump from plan  to plan.  My premiums were higher than my hubby’s.  So, we worry that health insurance could change and I would be uninsurable again.  (Did I mention that our annual premium is $24,000?) However, the genetic test can be invaluable but is mostly used to help rule out celiac disease.  There are other genes associated, but they have not been studied well.   “So far, scientists have identified over a dozen possible non-H.L.A. genes that may be associated with celiac disease, but whether these genes actually play a role remains to be seen.”  (Sheila Crowe, now head of the American GI Association).   https://consults.blogs.nytimes.com/2010/01/13/genetic-testing-for-celiac-disease/ The antibodies test, in conjunction with the biopsies is the best means of diagnosing celiac disease to date.  The blood test is the least reliable as there are false positives (rare).    It is hard to dispute villi damage.  Too bad your Aunt did not get a biopsy, but understandably, an endoscopy can be costly if you lack insurance and there are many other reasons, so many are forced to forgo this procedure.   https://www.ueg.eu/education/latest-news/article/article/mistakes-in-coeliac-disease-diagnosis-and-how-to-avoid-them/   It is unfortunate that we must weight the risks and benefits of everything.    
    • Kirsty, in my experience, being ‘gluten light’ is not helpful. I think it doesn’t make any sense tbh – it does more harm than good. The withdrawal period is very different from being gluten-free long term. The withdrawal symptoms can be extremely unpleasant but they are temporary! Let’s say 4-6 weeks. I personally was feeling like a drug addict or an alcoholic in rehab at the time. I was having all kinds of withdrawal issues – one of them was extreme hunger and unusual stomach cramps caused by hunger. I had to eat approx. every 2 hours – otherwise I would get very dizzy and lightheaded. It felt as if my body was finally getting the types of foods it needed (= gluten free) and wanted these ‘right’ foods constantly.   The fact that my body viewed gluten as a drug and was addicted to it was a proof in itself for me that I am gluten intolerant. Let’s say I wouldn’t eat any potatoes for 2 or 3 weeks – nothing would happen. Often the types of food we love the most, crave and can’t live without are the very types of food we are intolerant and addicted to. If you’re not a diabetic, the hypoglycemia could resolve completely on the gluten-free diet.   My advice would be read about gluten withdrawal and don’t let it discourage you.
    • I know this thread is eight years old, but I'm bringing it back because ingredients have (very likely) changed since 2009. Jimmy Dean breakfast bowls still don't list gluten, wheat, etc. But they did give my mom and I terrible stomachaches. I know the scientific method calls for repeat experiments but we don't really feel like it. However, I will say we usually stick to a strict gluten-free diet (only eat if it states gluten-free or if there's no way it contains gluten; fruit, veggies, etc) So it's extremely unlikely it was anything else. These were just a risk we took because there's so few explicitly gluten-free quick meals- we both work long-hour jobs and have school so quick meals are very helpful. TL;DR: They are very likely NOT gluten-free. Just because it doesn't say gluten/wheat in the ingredients doesn't mean it's not present. Call me paranoid, but I feel it's a good rule.
    • Victoria. Yes I got tested for Addison’s but passed. The first test I barely passed. I have had adrenal issues for a while. Adrenal fatigue, but not advanced. I always had a lot of food intolerances. But gluten was fine. Histamine and salicylates where a problem though. Mast cell activation syndrome. In hindsight possibly caused by Lyme and my genetic makeup. Then I tried psych meds and they put me on valium to counteract startup side effects. I actually had a paradoxical reaction, not side effects. And after waiting that out I could not stop valium at once. I went to a very heavy withdrawal process for a year. That is when my mast cell actvation syndrome gt way worse and I became gluten intolerant. Had hardly any foods left. And because the withdrawal of gluten was so heavy, I could not go through with it fully. I hoped it would just go away after withdrawal was over. But I still have this limited diet and am gluten intolerant 2,5 years afer withdrawal. But the withdrawal process really hurt my adrenals and my nervous system. I can’t even tolerate most supplements. I guess the valium withdrawal and damage it did is also the reason that stopping gluten gives such bad withdrawal.
    • Read this about the benefits of having a celiac disease diagnosis.  It is written for doctors, but it is very useful.   https://www.ueg.eu/education/latest-news/article/article/mistakes-in-coeliac-disease-diagnosis-and-how-to-avoid-them/
  • Upcoming Events