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Tash_n_tail

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  1. On a side note, I love the cause your special lemon poppyseed muffins, they taste like the real thing, and great to have on hand for a quickie...

    And, coconut oil rocks. I love it.

    Since you are so new at gluten free, did you make sure you followed the instructions to the letter? I find that gluten free baking is very exact..not as much leeway as regular baking.

    :)

    Best of luck to you.

    No I've not really found that. But I'm only now getting into gluten-free baking. I'm hopeless following a recipe. Really I am! I read it and then cull what is in the house and pantry, then I tweak to suit whats available ingredient-wise (unless it's a specific something like ice cream or such). Then I start throwing things about into the bowl. Somewhere along the line I short circuited and if whatever I'm baking doesn't do what it's supposed to I'll shamelessly adapt it to another dish and serve! :rolleyes:

    No apologies. But I have had my share of burnt offerings and I do find gluten-free baking is more temperamental or needs more effort. Six beaten egg whites and five siftings of the flour, double the flavouring if using Buckwheat vs normal measures for flavourings if you're using rice flour. That sort of thing.

    Marcus.


  2. Thanks for your responses. I'm planning way ahead but will post it if it turns out. I had a thought too that I could make a trial base without the filling and see. I use to make that kind often so might be able to tell if the texture will be right without filling it.

    Ya know I've been brooding here on this. And not knowing what exactly you're making it's not easy. But say you're doing the shortbread crust and bake it the day before -- there is a trick that I've used to "seal" the base and keep it dry. I whip up a glaze with fruit jam/conserve and brush it thinly but evenly over the base. (I'm assuming here that you are only making a shortbread base crust and no pie-sides?) If you glaze the shortbread and do it like you're varnishing the floor, leave it to dry out overnight and then add your filling. This will keep a good bit of the moisture from seeping thru' the base. I've used apricot jam, cherry jam, ginger marmalade etc. The extra "taste" is minimal and very subtle and should not detract from your original concept.

    Best of luck now!

    Marcus.


  3. Hi Marcus - I found this (scroll down and it lists what of their flours are gluten-free)

    Not sure about sorghum flour but we get gram flour either from Tesco's (in the asian food bit) or our local Indian store.

    Hope that helps!! :)

    Thanks for the input much appreciated. Gram is out since it's chickpea flour and I can't cope with beans or lentils at all :angry: But I did find Sorghum today in Tesco's and very cheaply priced too but from India and NO gluten-free or processed in a non wheat contaminated environment guarantee. Guess I'll check at a Healthfood store. My reaction to barley has been violent so the millet I may wait a bit on. I did find several varieties of mixed flour from Doves that were gluten free. I might experiment a tad later since rice and potato featured as main ingredients and I can eat only specific varieties.

    Um how did you link the Doves diet data? I tried it and it flopped.

    Again -- sincere thanks,

    Marcus.


  4. Larry,

    I don't know what happened to all that I just typed, so I'll have to repeat it: essentially - what is sorghum - protein or starch. I'll need to know to concoct my own mix (example: sorghum protein, therefore I'll have to off-set it with starch).

    OK OK so lets test this sucker here folks. Will it or won't it do the amazing show the LINK routine?

    Sorghum study in South Africa;digestible sorghum porridge

    Thanks,

    Marcus.


  5. dear k,

    Sorghum is a flour, used interchangably with rice flour. Some gluten-free cookbooks specify it for their recipes. It has good nutritional properties. Some don't like bean flours and I believe this would be a good substitute.

    On that note, I can no longer stand idly by and allow others to demean the bean. The poor berated bean. Garbanzo bean flour is good. Garfava bean flour is good. Bean flours are our friends. What did the lowly bean ever do to anyone anyway (besides possibly give them a little gas, it doesn't me, I already have gas!)? I'm putting everyone on notice, demean the bean at your own risk or suffer the consequences.

    best regards, lm

    Well thats very positive and all to your credit but since chickpeas and lentils et al are off my list as is corn, potato etc etc I'll paddle a bit further OK :lol: and hopefully get back into eating them again. LATER. Right now they kill me. I am desperately hoping that I can eat adzuki beans and grind the black eyed peas (beans here in the UK) into a flour as a bean option. Any thoughts on these LM?

    Marcus.


  6. International Starch Institute: Sorghum Starch

    I found this on the net. How do I bring it here so that you can click on it? Ya know, when it's underlined and you can just click on it. What's the trick?

    Sorghum is grown in Africa (16%), Asia (36%), Central- and South America (21%) and USA (20%). Average protein content of Kansas grain sorghum was in 1999 8.6 percent, average starch content 74.5 percent and average oil content 3.4 percent. In other areas more typical values of 12-14 % protein is found. Sorghum is a starch raw material and the starch extraction process resembles that of corn wet milling. Sorghum starch granules are typically 3 - 27 microns with 16 microns in average.

    Well it didn't let me give links when I tried, so I'm none too sure. Usually you simply highlight the address, copy and paste into your text. If you do that I can copy and paste it into my browser and still get there. Bit klunky but immediate while I sift thru' the how to do files here. But I think it's in the menu across the message window under "Insert special item" and then the select link option. I'll have to play a spell dude!

    Marcus.


  7. When I'm making something from a glutenous recipe I ALWAYS use the following flour mix: 3 parts white rice flour, 2 parts potato starch, 1 part tapioca starch. Then, I add 3/4 to 1 teaspoon of xantham gum per cup of flour mix used in the recipe. I have had two recipes fail me using this blend out of hundreds of recipes tried. To be quite honest, I'm not sure if the two recipes that failed were any good with gluten because they were new recipes that I'd never tried before. I use this substitution in everything and it works great. The xantham gum is usually a must or it will be crumbly and fall apart. I'm thinking for a shortbread type crust you will definitely need the gum to hold it together, but I could be wrong. Occasionally I can get unflavored gelatin to work as a "gum-like" ingredient, but not often and it, to me, adds a funky flavor to things. I would stick with the flour blend above with xantham gum if at all possible.

    I saw the xantham gum for the first time in Wales recently but not today in my local Tesco's and I really must source some for future baking experiments. Have never heard of using gelatin in a baked context before and I can imagine it's funky. Amazing!

    Marcus.


  8. In this recipie it is supposed to be a melt in your mouth shortbread style base. In this case, I'll have a cheesecake like filling but I've made similar bases with layers of pudding, whippped cream or light cream cheese(not gluten-free) I'd like to take it to an event and we don't eat enough desserts to make a trial one ahead of time so I'm really hoping I can figure out how to make it work without trying it first. Not asking for much am I? ;)

    No pressure huh? :lol:

    My experiments with all rice flour have not been wildly successful in pancakes etc. It does however make for a divine shortbread! Professional bakers tend to fall back on it for lighter, crisper versions. So I'd say go for it. A traditional American cheesecake filling should be fine. A layer of whipped cream on top of the shortbread will turn it into that soggy dough. If you can make the crust the day before and the filling a few hours before you travel to your event -- if you don't have to refrigerate it, chances are you'll get away with a nice shortbread base.

    Good luck and let me know how it works out.

    Marcus.


  9. Larry,

    I don't know what happened to all that I just typed, so I'll have to repeat it: essentially - what is sorghum - protein or starch. I'll need to know to concoct my own mix (example: sorghum protein, therefore I'll have to off-set it with starch).

    http://en.wikipedia.org/wiki/Sorghum

    Wiki's take on the sorghum grain. I did find this on the effects of cooking sorghum and it's protein content but not much on it's starch and protein ratios.

    http://cat.inist.fr/?aModele=afficheN&cpsidt=13842715

    Regards,

    Marcus.


  10. I missed it, why can't you eat buckwheat?

    I use Doves here in the UK. It's just been taken off the CUK List due to contamination. I emailed them with a grumpy complaint since I traveled 100 miles into Wales to get 3 kilo's of the stuff ten days ago. Their response was to defend themselves hastily incase I sued for misleading advertising probably by claiming that they source their buckwheat outside of England and have NO control what-so-ever or guarantees over their product!

    It's really is contaminated. Since I opened and used the "new" stock of buckwheat I'm going thru' a cycle of swollen ankles, volatile mood swings, constipation, rashes, exhaustion, incredible pain in my joints again and did I mention that I'm evil incarnate? Yeah that too, I make the devil look like Mr.Nice Guy!

    Sigh I'm so tired of getting tripped up like this. And I was doing so well too four solid months free.


  11. I've been having this problem for a while and only been gluten free for the last five weeks.I was dianosed 10 years ago but never been able to stay gluten free.I've read Celiac disease can cause this.

    Is there any men out there with this similiar problem? I appreciate replies.

    Thanks

    Funny, I'm seeing my Doctor about this next Tuesday!

    At the risk of TMI -- my coeliac senario seems to have flared up upon my moving to the UK. I've been sexually active only twice in seven years. I just can't be bothered. Thank the Lord I'm single. I do get friskier when absolutely 100% gluten free. The mood swings don't help either. Last year I did try a very mild anxiety medication that did help ease the depression and stress of the disease for a short spell. I have noticed that I climax far too quickly and am just wiped for weeks afterwards. Oh I'm weighing-in at 137/145 Lbs. Not over weight by any means. :huh:

    I'm hoping I can find something to help adjust this.


  12. hi

    i've tried the Jasmine rice also and it seems to agree with me.

    kind of different taste and texture I think

    anyone else try it?

    Judy

    Hi there!

    I find that I can tweak these two rices nicely both from a textural and flavour angle. Both can be cooked until al dente and add texture or over cooked for a mushy consistency for puddings and cereal. Another trick is an Arabic and Indian trick whereby you scorch the bottom of the rice and cook it until golden. The traditional recipe is to do this in the oven and you have far more control with it (the rice and the scorch). However I have done it successfully on the stove top. (I seal the rice with a layer of tinfoil and the lid once the water is absorbed. Then I leave it on the stove for anywhere from five to fifteen minutes longer on a low electric plate setting. Don't stir or you'll disturb the "goldening" process. Once you gain the desired burn (Scrap down the side of the pot nearest you to check and keep an alert nose for actually burning -- decant the unscorched rice and set aside after fluffing. Take the golden rice break up into lumps and fluff a bit more vigorously to separate, season and flavour with cilantro chopped over it and melted butter.

    The Jasmine takes sweetening better. Works well with dried fruits. And is particularly enhanced with cardamom or ground cloves and nutmeg if you can tolerate them. Ginger works superbly with it too.

    Hope this helps!

    Marcus.


  13. OK so my Dove's Buckwheat is off the list! Alternates? Yeah I can give in and whine or I can do something about it! So, doing something about ... gluten free flour options. I've yet to have the courage to try millet and sorghum flours as alternate options and this is new territory for me.

    Is there anything I should know about the cooking idiosyncrasies or working with these flours? Do they have a distinctive flavour and are they as tricky and stiff as rice or soy flours? Does anyone have experience using them?

    Right this is a wonderful adventure - a challenge, a marvelous learning curve that will enhance my life no end and make my carb foraging a safer, better experience. :unsure:

    Thanks,

    Marcus.


  14. I am going to write her (the nutrionist) at the hospital a very friendly letter. Thanking her for the information, there are a few places in the back that I never knew had gluten free stuff, and tell her in a very nice way the mistakes that are in the pamphlet. I hope they listen and hope they learn from it.

    My nutritionist -- a sweet, sweet gal from The Far East put me on "glutinous" rice from the Asian shops here in the UK as a natural DH inhibitor. I could NOT believe my ears. Went along with it but after a week of plus 28 motions per day I dropped off the 7KL bag at her Office with a thank you note. I've since found that I can process Thai and Jasmine rice. I found the list of things to consume left an awful lot to be desired and had the distinct impression that no one was even listening to me. Curiously no one EVER checked with me to see how my diary or exclusion diet was going. :ph34r:


  15. What they said!

    I've always been on the slim side and simply blossomed moving to the UK. Seven years later I have the measurements I had when I was in my twenties and have to pick up slacks in the boys department which isn't a resounding success.

    1. EAT. Don't make a crusade out of it but do nibble thru' the day.

    2. Careful with the peanuts and check to see you tolerate them, if not try almonds or something else.

    3. Careful with the raisins -- here in the UK several Co's dredge them in flour so they don't stick together.

    4. As your stamina improves and you have more strength sign-up for an exercise programme.

    5. Include oils and fats like butter and coconut or olive oils.

    Best!

    Marcus.


  16. I have also lost 3 pounds or is that just pure luck and I can look forward to gaining it back after I finish baking (and eating) all the rest of the yummies that I bought the other day, lol?

    The weight rolled off me at the rate of roughly five pounds a week for two years as I did my exclusion diet. I did stop eating treats, mainly because I was so sick and secondly hadn't a clue what to substitute with besides fruit and sugar. I found that the longer I've been on this attempt to live gluten-free the less demanding and less compulsive have become my sweet-cravings. Now I gain if I'm eating hidden gluten or made a series of bad choices and then drop it when I resume the gluten-free diet.

    Best of luck!

    Marcus.


  17. When I use brownie mixes I use coconut oil instead of butter or other oils. There are health benefits to the coconut oil and the brownies are very moist, even better than non-gluten-free brownies! I'm thinking that so many people eat low fat these days, what theyr'e really enjoying is the fat! :P Baked goods do taste better when they're loaded with fat!

    Carla -- the same ratio coconut oil to butter/fat or do you have to modify it? It does have a serious place in Ayuvedic medicine I know that.


  18. Afraid that is what I was referring to, the moistureless cookies, not from drying out after baking. Oddly enough I made up the same companies brownies last night and they are quite a bit moister so I am wondering if I added a tad bit more butter to clog my arteries if that would help.

    As for the dry out in storage my mother always used a slice of bread, the bread dried out the cookies didn't, wonder how my "new" bread will do in that reguard, lol What is the meaning of life without its little challenges.

    Sorry. I'm enjoying a coeliac-attack right now and none too with the programme. You can always grate say half a small apple or pear into the cookie mix if you're making them from scratch on the finest grate vents and take Carla's advice on the coconut oil. (But then I'm a rake I'm so slim and I have little patience with the fat content ratio!) The fruit will add some moisture, you may want to cut back the cooking time by a couple of minutes and switch off the oven leaving them in there for another five with the door cracked open say for five and test?

    Adding extra sugars and fats must be done carefully and in small amounts or the chemical balance shifts. Experiment.

    Good luck,

    Marcus.


  19. I am a frequent shopper at Wild Oates. And they always try to place gluten free stickers next to the products that are gluten free.

    So Ive been eating this Organic soup for the past few weeks (it had the sticker next to it) when I looked at the allergy info today and it says its in a facility that processes wheat and other ingredients.

    Do you stay away from those because contamination is heavy? Im out 10 bucks :(

    Yes. Donate to friends or family fast.

    I've just discovered that my brand of Buckwheat has been ditched due to contamination! I'm out a little more in terms of bucks but grain options are looking very slim right about now. Good luck.

    Marcus.