huevo-no-bueno

Thanks for the advice!

I am looking for more variety in my training diet. I am limited by being unable to eat gluten (duh), eggs, and corn in very limited amounts. During training, I also limit simple carbohydrates.

I want food ideas that are quick, because I don't always have time to wait for a potato to bake...

Thanks in advance.

I'm not going back to that restaurant because they were rude....I think it was cross-contamination, or msg, not the chicken itself. All this sleuthing gets exhausting.

This recipe works very well, is vegan, is easy, and doesn't use a gazillion ingredients. Open Original Shared Link

Brown rice flour, millet, tapioca starch and amaranth flour all work well. For a sourdough flavor, try equal parts millet and amaranth. It is unbelievable!

I've only made the loaf, but I plan on making rolls, pizza crust, and foccacia next!

Quinoa and coconut flour don't work as well.

I love this recipe! I've finally found the one that works for me!

Wow. Flour in butter and in potatoes? I don't understand. Butter and potatoes don't need any help!

I've narrowed this restaurant reaction problem down to the chicken: it is either something that is injected into the chicken, coated on the chicken, or stuck to the grill. I've come to the conclusion that certain restaurants will just be rude and lose customers by not dealing properly with cross-contamination. I'm still curious if there is some sort of weird thing in the chicken that is in there from the supplier.

I've been reacting to restaurant food lately, even though I explain issues concerning cross-contamination. For a while I thought perhaps I had developed an allergy to chicken, but when I fix chicken at home, I don't get the reaction.

I'm starting to think that some restaurants use a supplier that puts something in the food that gives me an immediate headache and hives, and that some restaurants around here use a different supplier. There are certain restaurants that even with all precautions, I will get sick, and it seems more like an allergic reaction than a gluten reaction. By now I can tell the difference.

So, does anybody know what that could be?

It is probably some type of preservative, but I don't know it by name, so I never know what I'm getting into when I eat out, other than which restaurants I shouldn't go back to. I reacted at one place, and they acted like I was stupid when I asked them, "are you sure you cleaned the grill off?"

We use duck eggs!

You have to see if you're sensitive to them first, but I can't remember why ppl are allergic to chicken eggs but can have duck ones...

My whole fam is allergic and it's a relief to be able to use duck eggs!

Yes, do test them first. I found out that they were as bad as chicken eggs for me.

Thanks Wonka!

Has anyone used acorn starch? Does it substitute well for other starches? You can get it at Asian markets.

This looks like a fantastic recipe, and it might really help me have something to eat. I'll have to try it with pecan butter (my favorite!)

dbmamaz,

Thank you for your understanding! I can only handle tapioca starch in small amounts, but I'm better off avoiding it; it really has no nutritional value anyway. I just can't handle starches. The cornmeal is out, because of the corn allergy. Some corn-allergic people can't tolerate any corn derivatives--I find that the sugars don't bother me but the starches and whole grains do.

Millet is pretty hypo-allergenic, and the flour is relatively inexpensive and pleasant-tasting, so that and rice will be my staples for flour blends. I can use sweet rice flour or amaranth to get stickiness like tapioca.

I wonder if that Montina baking supplement would help the bread rise and be springy?

Does anyone know what choice of liquid, oil, or herbs can hide the taste of baking soda?

Thanks!

JNBunnie,

Thanks for replying. I looked at the sites you mentioned. I don't think Blogger by the Bay's recipe would work for me. I think I have to start from scratch.

I've never reacted to flaxseed before that I know of, but then again, I've never used quite so much in a recipe before. I can try eliminating it to see what happens.

The only new ingredient I tried this weekend was the arrowroot starch, so I believe that is the culprit. I'm probably only slightly sensitive to the sorghum. I'll eliminate the arrowroot and see if that solves the problem.

I think I will go back to the old recipe I was tinkering with that has a higher proportion of coconut flour in it, and add more flaxmeal like in Laurie's bread to give it a similar texture. Coconut flour made without eggs tends to be dense and moist and breakable, almost like the texture of a dessert.

I still have a headache and puffy lips this morning. I have to figure out what this was!

I'm feeling really discouraged. I've tried making Lorka's popular bread recipe three times and each time it is a flat, dense doorstop. I have to make substitutions, perhaps it is too many.

I hope this isn't too off-topic for the baking list.

I also immediately got a killer headache and shortness of breath when I ate a bit of it. When I was dealing with the flours, my skin started to itch on contact with some of the dust. I wonder if I should not eat sorghum; I have a moderate corn allergy. It seems the better I am at avoiding problem foods, the worse my reactions are when I do react. It isn't life threatening, but each time is a little scarier. I'm mad about this. And I'm mad that I paid $3.29 for that package of sorghum flour. Or maybe the problem is arrowroot. Is anyone allergic to that? Or xanthan gum? I've baked lots of crackers lately with xanthan gum, rice flour, and amaranth and had no reaction to them. I don't think I am sensitive to all corn derivatives.

I don't know of a single recipe that does not require substitutions. Google searches for recipes leave me feeling discouraged. I feel miserable right now, spending all afternoon baking just to have an allergic reaction.

I can't eat:

potato starch--indigestible

tapioca starch--indigestible

garfava flour--indigestible

corn anything--IgE allergy

sorghum(?)--related to corn?

soy--indigestible

eggs--severe allergy

Egg Replacer--gives me a headache

That pretty much means I'm limited to rice flours, coconut flour, millet, amaranth, and quinoa. I think arrowroot starch is probably ok, but I'm not sure right now.

I think those doctors have been eating "Wonder" bread!

Well! I think I have already figured out a way to solve my problem: I will use baking soda and grain-free baking powder for the rise, with yeast added for flavor only. I have seen recipes that work this way before. I will also put it in an 8x4 pan and bake it at a lower temperature (325) for longer (about an hour).

Overall, it still made a perfect, wheat-like crumb, and the flour combination I used totally recreated the taste of wheat! I feel like I have really hit on something!

I'm going to share this with my friends and see if they think it tastes like wheat!

I hear you. I'm frustrated with a similar--although not as bad--situation at a local chain in my area. They have the Sesmark crackers in the gluten-free section (Sesmark are not gluten-free and I've reacted to them) with a big tag hanging off the price tag that says "GLUTEN FREE ITEM!" Well, goody goody. That could really mess people up. I wonder what sort of liability they might all be exposing themselves to? Or are we to eat at our own risk everywhere?

Hi All,

I'm looking for gluten-free biscotti recipes that are also vegan or egg-free and can work without commercial egg replacer.

I love biscotti....

Thanks!

I have this in the oven right now! I made the following substitutions, since I can't tolerate potato starch, cornstarch, bean flours, and of course the eggs:

Gluten Free Flour, 1 1/4 cups:

3/4 c. brown rice flour

2T quinoa flour

2T amaranth flour

2T sweet rice flour

2T millet flour

In place of the 1/4 c. garfava flour: 1/4 c. sorghum flour

In place of the 1/2 c. potato starch and 1/4 c. cornstarch: arrowroot starch

In place of two eggs and two whites: 3T flaxmeal and water to 1/3 cup

Everything else was as originally written.

I don't have a stand mixer, so I mixed it as long as I could with a wooden spoon.

I let it rise for 80 minutes in a warm oven--and no, it did not rise to the top of the pan, it is barely halfway up the sides of the pan. Maybe a 9x5 pan is too big. If it makes it to the top of the pan in the course of baking, I will be overjoyed.

It is now about 20 minutes from being done. It never rose more than about 1/4". I know there is nothing wrong with the yeast--it is fresh.

Where did I go wrong?

(1) Is there something funny about arrowroot starch that I don't know?

(2) Is it essential to own a stand mixer for this recipe to succeed?

(3) Are there other flours that work better when you cannot use eggs or egg replacer?

Thanks for your help.

Thanks for all your helpful responses. I'll have to be a lot more particular with restaurants, and go into more detail for them, even if it is awkward. The only thing I seem to be able to order with no problems is a cheese plate. Yikes!

I am afraid to eat out now. I went to a restaurant and ordered a salad with grilled chicken and crumbled feta cheese. The cheese did not appear to be the pre-crumbled type. I explained (to the waiter, whose first language was obviously not English) that I had an allergy to both wheat and egg. I thought it would be easier to tell him that they were both an allergy because of the language barrier. I told him to make sure these were not in the meal, including the dressing, and clean off the work surface, etc.

By the time I left the restaurant everything was starting to rumble in me and the heartburn and D has continued to this morning. This can't be an egg reaction, because that does different things. I know it isn't the chicken, because I never get this when I fix chicken at home. It is gluten. But where?

I know that restaurants often use pre-made commercial bases in soups, that are gel-like and come in a tub. I wonder if they use something weird to coat chicken and if it comes that way to the restaurant from the supplier? I am wondering how to deal with this. I get this reaction the majority of times I eat out, even with the precautions I take. There's obviously some hidden gluten that is commonly used, or maybe I'm reacting to some sort of other ingredient that is commonly used in restaurants. I'm so discouraged by this.

Asillem4--I love your line--Do I look like a Celiac???? That is the one line 2 different doctors used on 2 of my sons. When they asked their doctors to be tested for celiac disease at my request, both of their doctors looked at them and said, "You don't need to be tested, you don't look celiac!!!" I just looked at my sons and said, "What, do your Aunt Judy and I have 2 heads or what???" One of those doctors even told one of my sons that he didn't look like a diabetic either! I told both boys to find new doctors. What kind of a doctor would say something so stupid???? You can't tell by looking at a person.

The chair of the board of naturopathic doctors in the state where I used to live said "you don't look like a celiac" and insisted that diagnosis would be based on a colonoscopy of the large bowel.

Another practitioner insisted that I didn't need to eat gluten before the bloodwork because the TtG, etc. were a "genetic" test and would have high values in celiacs who had not been eating wheat lately.

???

Here's a few:

"You can have sprouted bread, can't you?"

"Oh yeah, gluten intolerance. Do you eat chicken and fish?"

"You can use egg beaters instead."

I'll just pick the croutons off.

"I'll just pick the egg off."

(At a buffet where the choices were: meatballs, bread slices, and cheese plate)

"You can't just live on cheese!"

"You don't eat carbs, that's why you're so skinny."

Thanks. I've never been a big cereal person--what else can we do with these?

I made my most acceptable gluten-free, egg-free bread recipe with pureed canned tomatoes as the liquid instead of the usual combination of cow or coconut milk and water. It was a major failure. The crust hardened but all the way to the outermost 16th of an inch, but the inside remained pudding- or batter-like even after baking for an hour and a half. The normal baking time for this recipe is one hour. I have successfully varied the flour combination in the past when making this bread. It relies on flaxmeal for binding and baking soda/baking powder for leavening.

Is there something I don't know about tomatoes? Are they too acidic or something?

Thank you for these responses, they're helpful. I think the overall feeling for about half a day after I consume gluten is melancholy, and when I'm due for my next gluten fix (gotta love those opioid peptides) I get this feeling of restless frustration. I have to do something, but I feel literally incapable of doing anything. And I hate everything. Good times.

It is such a relief to unplug from that cycle. I look at it this way. There are people who genetically cannot tolerate alcohol. There are other people who genetically cannot tolerate gluten. When I found out the first time several years ago with the IgA test, I went off gluten and had horrendous withdrawal symptoms, like my brain was screaming out for something. Physically, digestively, I felt much better...mentally I went back and forth between brilliant clear-headedness and horrible cravings. It took a second test and the gradual return of all the fatigue, irritable bowel, and dark brain fog for me to really be able to commit to my health. It may take a while for your brain to figure out how to make its own endorphins again!