• 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.

gluten-free Baking Newbie
0

4 posts in this topic

Pre-Celiac I usually only baked on holidays, but lately I've been wanting to give it a try. I went to the store and bought some all purpose gluten-free Flour (Bob's Red Mill) and some Xanthan Gum. Can I just sub these items in for regular All purpose flour on other recipes? I've seen some of the discussions on here about a mix of flours, but this one looks like it's already a mix (Garbanzo bean flour, potato starch, tapioca flour, white sorghum flour, and fava bean flour). There's actually a recommendation on the side of the package (1:1 flour + varying amounts of xanthan gum depending on what you're baking). I'm just scared to try something and have it be a giant waste.

Can someone point me to some tried and true recipes that don't require any other specialty ingrediants (flaxseed, multiple types of flours, special starchs, tapioca, etc)? I don't want to run thither and yon to find a bunch of unusual ingredients. I'd like to start out with what is just in my pantry.

Thanks! I appreciate any and all help.

0

Share this post


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

Make a little bun in a cup in the microwave, that way, if you are a person who can taste bean flour, you will not be looking at an entire loaf of bread- work, and regretting it. Also, putting a pinch of cumin, a pinch of a sweet spice, and a little vinegar helps with the bean taste if you are a "bean-taste reactor." If the all -purpose mix succeeds, then progress to a full sized recipe.

thread with bun in cup links

http://www.celiac.co...d-still-coping/

Just use the Bob's AP for the flour in the recipe. No gum, the egg binds it enough.

If that works, I would suggest a basic chocolate cake recipe in an 8" by 8" pan, subbing the Bob's AP and gum or egg for the regular flour. Cake is easier than bread. Wacky cake: - http://www.food.com/...acky-cake-18025

edit to add, use gluten free vinegar, preferably pure apple cider vinegar

0

Share this post


Link to post
Share on other sites

I'm a huge fan of Better Batter flour. You can google tons of Glutenfree on a Shoe String recipes... she uses BB exclusively. I've done the mixing of flours and it's a PITA (pain in the a$$). BB flour is cup for cup but I use GFSS's recipes. They're good!! I didn't bake much for years, but have been enjoying it lately!!

0

Share this post


Link to post
Share on other sites

i just ventured into gluten-free baking last year as well, and i also started with bob's gluten-free flour.

my first recipe was my tried and true double chocolate zucchini bread:

http://www.cooks.com/rec/view/0,164,151183-252206,00.html

I used the bob's flour as a direct replacement, and the xantham gum as they recommend on the package. i am also not eating dairy, so i sub'ed almond milk and enjoy life choc chips. it was a big hit!

good luck!

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
      106,112
    • Total Posts
      928,996
  • Member Statistics

    • Total Members
      63,513
    • Most Online
      3,093

    Newest Member
    Debbie S
    Joined
  • Popular Now

  • Topics

  • Posts

    • I can not help you except to offer some emotional support.  You are not crazy!  You can get glutened on a farm.  Here is a study: http://www.nejm.org/doi/full/10.1056/NEJMc063112#t=article This topic has come up before: Hugs!      
    • I know I got glutened after handling some straw last year helping out decorating at the farmers market then going to eat something without washing my hands. I later learned it was wheat straw, some of them still had the heads on them and everything. Gave that area wide walk around after that, I did not have much issues with inhalation with it. But if your there with a thrasher running, down wind during the harvest.......I imagine it might be hell if your super sensitive. If you get skin reactions that easily from it I guess taking a vacation during harvest? Try staying indoors, dust mask, long sleeves and pants hope for the best.......I am just throwing some ideas out there. Maybe someone can help a bit more.
    • Hi i haven't been diagnosed yet. Bloodwork was negative (on gluten free diet) and I'm awaiting skin biopsy results  I have DH on the front of my thighs. The dermatologist says DH only happens on knees and elbows therefore I don't have it. It's itchy as hell, blisters, purple scans as It heals, migrates around but always in that spot on both legs. It takes 5 days after exposure to gluten for it to show up and it can last for a month. I throw up 24 hours after exposure, GI symptoms 36 hours after that last for about a week. I also will have a panic attack somewhere in that time.  I've been gluten free since December. Rash went away after a week of no gluten but came back after a few months (I ate a rice Crispie square)  My problem is this. I live in a farming community. I just filled my dogs kennel with straw not even THINKING about gluten. This was last week. All symptoms happened in order and now the DH is back. How the hell am I going to survive? I can stop using it on my property but what if it's in the air during Harvest time? I thought I had a mental handle on this but I'm devastated and terrified. My husband doubts it's possible the straw Glutened me but I know it did. What if this summer the air literally kills me? Has anyone dealt with this? I feel like I'm going insane, I'm so obsessed with this and now I'm itchy and sick too 😥 
    • It's good to be aware isn't it. Medical research has verified airborne particles can be problematic and hopefully there will be greater refinement in the research to establish greater understanding over time.  The site manager at the construction site informed me that my symptoms starting coincided with when the work with cement started. As I got sick from plaster in my house I am thinking this could be related. I was honest with my doctor about my symptoms and said I thought it had something to do with working next to a construction site. He said it sounds like an allergice response and said that it could be related to gluten symptoms but that these things are poorly understood.  The cement work nearest my window is finishing this week and I'm due to return to my job. Relief! X 
    • Dairy is definitely the thing to put on hold for a while -  you may eventually like to introduce some hard cheese like cheddar which I could tolerate for months before I went back to drinking milk again. Best to avoid tight waistbands if you can because even four years after diagnosis I find that I still get quite bloated at times and tight belts are painful in a way they never were before. Peppermint tea helps some people if they are suffering from trapped wind. Walking helps too, I find.
  • Upcoming Events