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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 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 What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Flour Substitution
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7 posts in this topic

Does anyone know what flour I can use in place of brown rice?

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Does anyone know what flour I can use in place of brown rice?

have you a problem with rice and cant use it ?

what are you trying to make ??

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have you a problem with rice and cant use it ?

what are you trying to make ??

I am trying to make bread for my daughter. She cannot have egg, rice, gluten, corn, soy, and oats to name a few. I want to make her a bread that tastes good and rice and corn seems to be in everything. Thanks.

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I am trying to make bread for my daughter. She cannot have egg, rice, gluten, corn, soy, and oats to name a few. I want to make her a bread that tastes good and rice and corn seems to be in everything. Thanks.

+

Not sure if this helps, it's quick and easy to make though you'd need to use an egg replacer like this.

316644b.jpg

Brazillian cheese breads http://www.livaad.nl/Prod38engels.htm

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Try a mixture of 1/3 tapioca, 1/3 buckwheat, 1/3 amaranth, or

1/4 tapioca, 1/4 almond meal, 1/3 buckwheat, 1/3 amaranth, or

1/3 buckwheat, 1/3 potato starch, 1/3 garbanzo or white bean flour

All of these are "stickier" than rice flours and need less gums. You can take a teaspoon of chia seed (or more) per cup of flour mixture used, and soak it in cool tap water, to make a "chia egg" gel to use in place of eggs. Or flax meal soaked in warm water. Then you will need leavening, such as vinegar and baking soda, or baking powder.

____________

this recipe needs no gums or eggs, yet it works. And it can also be used in "bun in a cup" in the microwave.

gluten-free Grainless Buckwheat Pancake or Flatbread, sans Eggs

heaping tablespoon of gluten-free buckwheat* flour

heaping tablespoon of potato starch (not potato flour)

heaping tablespoon of preferred bean flour, such as garbanzo (can sub drained, rinsed, well mashed canned beans, other types, use a bit less water)

dash salt

pinch of baking soda

pinch of cream of tartar

tablespoon of olive oil

1/2 teas pure apple cider vinegar

sweetener to taste, whatever type is preferred, a little honey, agave, stevia, molasses, if desired

pinch of spice, if desired ( I like cumin and chinese 5-spice)

water

*buckwheat flour can be made from gluten free buckwheat groats or cereal, by whirring it in a coffee grinder, if you have trouble finding it. Don't use the Bob's Red Mill brand, unfortunately, it is cross contaminated with oats :(

Mix the ingredients together, and add enough water to create a thick pancake batter. Cook in olive oil in a hot pan (dedicated cast iron makes nice pancakes). Cook on one side until edges dry and bubbles come thru, flip to cook other side. Makes 1 large pancake or flatbread.

This recipe can also be cooked in a small ramekin or single serving bowl in the microwave, to make a "bun," (grease the bowl lightly, first) for anywhere from 30 seconds to a minute to a minute +, test for doneness by sticking a knife into it to see if it has cooked through.

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Try a mixture of 1/3 tapioca, 1/3 buckwheat, 1/3 amaranth, or

1/4 tapioca, 1/4 almond meal, 1/3 buckwheat, 1/3 amaranth, or

1/3 buckwheat, 1/3 potato starch, 1/3 garbanzo or white bean flour

All of these are "stickier" than rice flours and need less gums. You can take a teaspoon of chia seed (or more) per cup of flour mixture used, and soak it in cool tap water, to make a "chia egg" gel to use in place of eggs. Or flax meal soaked in warm water. Then you will need leavening, such as vinegar and baking soda, or baking powder.

____________

this recipe needs no gums or eggs, yet it works. And it can also be used in "bun in a cup" in the microwave.

gluten-free Grainless Buckwheat Pancake or Flatbread, sans Eggs

heaping tablespoon of gluten-free buckwheat* flour

heaping tablespoon of potato starch (not potato flour)

heaping tablespoon of preferred bean flour, such as garbanzo (can sub drained, rinsed, well mashed canned beans, other types, use a bit less water)

dash salt

pinch of baking soda

pinch of cream of tartar

tablespoon of olive oil

1/2 teas pure apple cider vinegar

sweetener to taste, whatever type is preferred, a little honey, agave, stevia, molasses, if desired

pinch of spice, if desired ( I like cumin and chinese 5-spice)

water

*buckwheat flour can be made from gluten free buckwheat groats or cereal, by whirring it in a coffee grinder, if you have trouble finding it. Don't use the Bob's Red Mill brand, unfortunately, it is cross contaminated with oats :(

Mix the ingredients together, and add enough water to create a thick pancake batter. Cook in olive oil in a hot pan (dedicated cast iron makes nice pancakes). Cook on one side until edges dry and bubbles come thru, flip to cook other side. Makes 1 large pancake or flatbread.

This recipe can also be cooked in a small ramekin or single serving bowl in the microwave, to make a "bun," (grease the bowl lightly, first) for anywhere from 30 seconds to a minute to a minute +, test for doneness by sticking a knife into it to see if it has cooked through.

Thank you so much for taking the time to give this to me! I will try it today. Have a great day!

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