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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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The Fluffy Assassin

If I Plump Quinoa With Orange Juice, Almond Milk Or Both...

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It won't reverse space-time or anything like that will it? Seriously, there's no reason in particular not to cook with either orange juice or almond milk, is there? I can't think of any but have never cooked with either that I can think of. Lately I've been mildly obsessed with trying to come up with orange julius cookies; go figure.

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The only thing I can think of is that once you mix the orange juice with baking soda or powder, don't let it sit a really long time because the acid in juice reacts with the soda. I've baked with mandarin oranges and fresh orange peel grated off of them first, with almond meal I made myself, and can assure you nothing bad happens - tastes pretty good. :)

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Thanks! I don't actually use baking soda or baking powder (might explain why all my baked goods turn out as pancakes :)) but it's a very good suggestion.

The only thing I can think of is that once you mix the orange juice with baking soda or powder, don't let it sit a really long time because the acid in juice reacts with the soda. I've baked with mandarin oranges and fresh orange peel grated off of them first, with almond meal I made myself, and can assure you nothing bad happens - tastes pretty good. :)

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I'd bet that the quinoa won't cook right in orange juice. Too acidic. For whatever reason, things don't like to soften in acidity. I've made that mistake a few times adding canned tomatoes to curry before something in it cooked (potato, carrot, chickepeas, not sure what it was), and my mom told me why. I can see no reason why almond milk wouldn't work, although you might get some sort of residue from the milk with the quinoa. I'd try that one out. You might not find a big taste difference.

Can you eat natural extracts? Orange extract would certainly do the trick, I can find it in my local grocery store.

Other options for the orange would be orange peel as already mentioned, although it will be slightly bitter by the time it would get really orange-y, or using orange juice instead of the liquid you want in the dough recipe itself, or both.

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Thanks for your thoughts and suggestions! I think I'm still going to try it, but I won't be too disappointed if it doesn't work. (We're talking a quarter cup of quinoa and half a cup each of orange juice and almond milk, so if it does reverse space-time, I imagine it'll be a pretty limited effect.) I expect what I'll wind up with will be a kind of interesting porridge, which would be OK, too. I've used orange zest; I'll look for orange extract. Thanks again!

I'd bet that the quinoa won't cook right in orange juice. Too acidic. For whatever reason, things don't like to soften in acidity. I've made that mistake a few times adding canned tomatoes to curry before something in it cooked (potato, carrot, chickepeas, not sure what it was), and my mom told me why. I can see no reason why almond milk wouldn't work, although you might get some sort of residue from the milk with the quinoa. I'd try that one out. You might not find a big taste difference.

Can you eat natural extracts? Orange extract would certainly do the trick, I can find it in my local grocery store.

Other options for the orange would be orange peel as already mentioned, although it will be slightly bitter by the time it would get really orange-y, or using orange juice instead of the liquid you want in the dough recipe itself, or both.

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