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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 Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  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
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StephanieL

Dry-How To Overcome

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So I have been experimenting a lot lately for a class I am working on. I like what I am coming out with for the most part but things seem so dry. Any ideas on how I can change that with the limitations of gluten-free, DF, EF and SF?

Thanks

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I've been experimenting myself. It wasn't bad when we still had eggs but pulling the eggs made things difficult.

I have found that using not 1 but 2 egg subs seems to help. I will use a combo of egg replacer and gelatin in most applications. Be sure and let your gelatin bloom. I know they say either/or but I like both.

If you are using rice flour, let it sit for a while so it doesn't get grainy. If you are using coconut flour, let it sit to absorb water and be prepared to add a little more.

For butter in baking, I've been using canned pumpkin. It gives an odd orange color to everything but it keeps a moist texture.

HTH

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I agree with the multiple replacers. Depending on what you are making, try throwing in a well-processed banana, or applesauce, or gelatin, or flax seed, etc.

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Got this from Blender Girl. I'll credit where she got it from when I find it.

"A flax

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I have found that flax goo in bread type applications makes things really gelatinous. I am not a fan. I have also found that rice milk AND rice flour seem to be overload on the rice and I get a gummy texture too.

My pizza dough is pretty good but my shortcakes I made yesterday were really dry (which in this application wasn't too too bad as I just put the strawberry syrup on it early to let it soak in and soften the cake).

I can't do banana (allergy) and again, I am not a fan of the texture applesauce gives things.

I'll look into gelatin. I haven't tried it as an egg replacer. I'll try the two egg replacement thing too!

Thanks

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Most gluten-free flour/blends require more liquid when baking.

An example of gluten-free mix

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So I have been experimenting a lot lately for a class I am working on. I like what I am coming out with for the most part but things seem so dry. Any ideas on how I can change that with the limitations of gluten-free, DF, EF and SF?

Thanks

I wonder if you could also increase the oil slightly. I make the egg-free cookies from Elana's Pantry a lot (the chocolate chip cookies are a staple in our house!) and sometimes add an extra tablespoon or so of whatever fat I'm using (coconut oil, shortening, etc.). I started doing this b/c my almond flour gets clumpy and I think that was making me use more flour than the recipe called for, but I could see a little extra fat benefitting an egg-free recipe in general.

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I have found that flax goo in bread type applications makes things really gelatinous. I am not a fan. I have also found that rice milk AND rice flour seem to be overload on the rice and I get a gummy texture too.

My pizza dough is pretty good but my shortcakes I made yesterday were really dry (which in this application wasn't too too bad as I just put the strawberry syrup on it early to let it soak in and soften the cake).

I can't do banana (allergy) and again, I am not a fan of the texture applesauce gives things.

I'll look into gelatin. I haven't tried it as an egg replacer. I'll try the two egg replacement thing too!

Thanks

Ever tried chia seeds? They're used the same way you use flax.

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