BlueTaelon

Did you ever find the cause? I'm having the same problem and even boiling doesn't help. Its getting expensive to drive half an hour just to buy water (we live the sticks)

I applaud your efforts but feeding a bunch of little ones on a gluten free MCADD diet WILL break the bank. I know you don't want your little one singled out but for your pocket book you may want to accept its only your little one thats on the special diet. Our kids eat almost non stop due to the high carb/low fat diet and in a kid with a normal metabolism feeding them like that can very quickly make them over weight so while the diet is fantastic for an FOD kid, its not so healthy for regular kids. Just something to think about from someone who has BTDT with kids with different diet needs.

I need help with this recipe. The first time I made it turned out great but the next 4 times it hasn't worked at all.. The "problem" it that I don't remember what "gluten-free flour" blend I used the first time. I think I used something with sorghummel but I don't remember..

# 1 1/4 cups gluten-free flour

# 1/4 cup garfava flour

# 1/2 cup potato starch

# 1/4 cup cornstarch

# 1/4 cup flax seed meal

# 2 1/2 teaspoons xanthan gum

# 2 teaspoons active dry yeast

# 1 teaspoon salt

# 2 eggs

# 2 egg whites

# 1 cup water or 1 cup milk

# 2 tablespoons vegetable oil

# 2 tablespoons honey

# 2 teaspoons vinegar

Does anyone have a good flour blend recipe?

Is the water supposed to be warm or cold?

I used 1 Cup Sorghum, 1/4 cup brown rice flour and 1/4 cup white rice flour for the gluten-free flour and to replace the garfava flour. You want the water to be about 110F to help the yeast rise. Comes out perfect every time!

I double the recipe with no issues. I make 4 loaves at a time.

I should have been clearer:) Commercial pans are 16" long and you end up with a loaf the size of a loaf like you would buy from a store. Not every recipe works for using these pans, for example banana bread.

Edit cause I'm stupid, it was another awesome bread recipe I did yesterday thats easier but I think this one beats it on the taste and chewiness factor.

I have Annalise's Baking book and her recipe's are good, IMO. FYI I use regular brown rice flour not superfine. Of course using superfine would be better but still they are pretty good as is. Would you like a sample recipe to try ?

Just a note about the book, this is a high fat, high caloric just like homemade, feel good baking recipe book . I tried to make healthier substitutes but nothing worked. I even email her to ask about how to make the recipes a little more waist friendly

and was told, and I quote " If you want a low-fat recipe buy a low-fat recipe book, that was not my intent when I wrote the book"

Since I disliked the tone of her response I will never buy another book of hers. That being said the recipes are good but watch out for the calories and fat.

Thank you for the heads up, that type of response would piss me too too. I got the book for pretty much the bread recipes which don't look to high in fat although I just noticed she didn't bother putting in a nutrition break down after each recipe which is a bit annoying as that's rather important info for us since I'm trying to lose weight and we have to do low fat. I can't remember the last time I got a cook book without that info for each recipe.

oh yes, should she make another book and you want it without her getting her royalty becasue of her attitude, just by it 2nd hand from a private seller online so you still get the book without spiting yourself:) I mean I may not like aunt Suzie but I'll be darned if I'm gonna deprive myself of her cake recipe becasue of it:) lol:)

Brown rice is really hard to get ground into a fine powder. I have already killed 2 coffee grinders trying to do so. I quit trying after that. I suppose if you want to spend like $130 or so for a grain mill, you could go to town without any fuss. But I have so far refused to cough up that much money just to grind my own flours.

If the recipes from Annalise's book turn out to be a good as people are telling me it might be worth it to shell out the money. Its basically $25 for a 3lb bag. That's around $8lb, a really good flour mill is around $250. So for the cost of around 30lbs of flour it would pay for itself. We bake a lot so for me that would be worth it but I'd rather not shell out that kind of money you know?

I think the point was to avoid the ridiculous shipping rates everyone charges. Le Garden charges 13.45 to my state for 1.1/2 lbs of their flour.

The u.s.p.s. rate for regular shipping for up to 3lbs is roughly $5, I know because I checked today because I am planning on shipping some frozen UDI's to an Aunt with celiac disease who can't get it. So yes, they are taking advantage of our situation.

Has anyone tried a grind or mill brown rice flour to superfine ? I would like to know myself as I have neither appliance to try it and don't want to invest in one for this experiment.

Exactly, there a newbie spamming there biz is all, ignore it:) I did grind some of Bobs brown rice flour up and it is much more powdery but I don't know how it compares to Authentic Foods grind. If I have time tonight I'll bake something with it and see what happens.

Call me cheap but no way am I paying $13 in shipping for 3lbs of already really over priced flour. I mean come on, $25 for 3 lbs of flour? NO.WAY. Can't I just put regular brown rice flour in a coffee/spice grinder to make it finer? or can I put it though a mill?

Sorry....title should say "Reverse Engineering Udi's"

My son and I are hooked on Udi's. Two problems: 1)It's very hard to find here in Toronto and when you do find it the price is $7.50 per loaf and I have to drive across our very busy and congested city. 2) I pick it up in the US sometimes but that is also a huge trek across the border.

At 3 loaves a week (they're so small!) it's getting pricey. I saw an earlier huge thread of people trying to duplicate the recipe. In the end, I don't think anyone was successful but if you were please share your recipe!!!

I'll continue to drive all over and pay a horrendous amount of money for Udi's if I have to because we can't go back after trying it...but I'd rather save time and money if I can learn to bake it at home

Were big Udi's fans but its now become our back up bread when I don't have time to bake. Were using this recipe now Open Original Shared Link which I found off this thread. Its awesome!

Anyone know how well this doubles? I want to try it in a commercial sized pan which usually requires doubling of the recipe.

Thanks!

I just received her newer cookbook (2008) yesterday, "You Won't Believe It's Gluten-Free!: 500 Delicious, Foolproof Recipes for Healthy Living"

What I find interesting about it is that she pretty much bypasses using yeast in her bread recipes but she uses a lot of egg whites. In "The Gluten Free Kitchen" she uses baking powder, baking soda and yeast even though it's mostly the baking powder and baking soda that makes her breads rise.

Does anyone have this newer book by Roben Ryberg?

I didn't even know it was out yet! I just looked it up on Amazon and its got tons of glowing reviews. I LOVE her 1st book so I'm going to order her new book right now:)

Hello everyone! Glad to see this thread is still kicking. This is my bread recipe, and to answer the question about the flax, it's a must for this specific recipe.

If anyone ever has troubleshooting, feel free to shoot me an email (send me a PM first). I don't come to the boards too often as I'm pretty busy but will help anyone via email no problem! My all bread book will be out in 2011; we're just going through the editing process right now.

Speaking of which... If you have requests, let me know. I can still add a few in there!

So I discovered! After adding flax it came out much better but I think I need to reduce the yeast by 1/2tsp since I'm still getting the uneven funky rising thing going on but its like 3-4 inches instead of the 6-8 it was doing without the flax.

For the book you have right now, have you considered selling digital copies? The price of shipping makes the book pretty expensive and is a major drawback, at least for me. I'm spoiled by Amazons free shipping:)

ok, picked up some flax seed today to grind. Does it matter which type? Brown or gold?

I've made this bread twice now, the 1st time I messed up and forgot to add the vinegar and didn't notice I subbed tapioca for the corn starch. The 2nd time I got it right and started baking it before it reached the edge of the pan. Both times it rose ridiculously high and spectacularly collapsed when I pulled it out of the oven:( I've read the whole thread and for the life of me I can't figure out what I'm doing wrong:( The only thing I didn't do was add the flax since I didn't have any, does it make that much of a difference?

Just a quick estimate, a single loaf of bread takes about 1 cup for flour $1.00-1.25 (bean or sorghum), 1 cup of starch $.75 couple of eggs $.25-$.50, package of yeast $.40, other misc $.50, so about $2.50 on the low side to $3.50 on the high side.

Where in the world are you shopping? I get a 25lb bag of corn starch for $15 at one of the bulk places, eggs are .99 cents on sale (normally $3), never buy yeast in a packet if you use it on even a semi regular basis, you can get a 1lb bag for like $5 to keep in the freezer. Its way cheaper to make your own but I agree, Udi's is awesome and I wish I could find the recipe!

It's called "The Gluten-Free Kitchen" by Roben Ryberg. All the baking recipes in there use only corn starch and potato starch. She did that because those two are more readily available and not expensive. I'm going to try her buttermilk bread which she calls "soft with real bread structure". We'll see... I'm a skeptic since I've found NOTHING yet that I like from baking bread. Udi's is the only palatable one so far. sigh... Anyway, I need buttermilk for this recipe so haven't made it yet, but just wondered what you bakers thought of the idea of just corn and potato starch, and none of those other harder-to-find specialty flours. (yes, I could order online, but I hate to cook/bake, and am skeptical about buying something like "garbanzo flour" when I suspect I won't like the result anyway, since so far nothing has tasted good.)

edited to add: sorry about whining... I'm just missing bread lately.

I have this book and its actually one of my favorites. I've never tried her bread but the biscuits are awesome and we love the chili and corn bread as well. I'm thinking her pie crust was good too but its been a year or 2 since we've made pie so I don't remember. I hear the Open Original Shared Linkare killer. Hoping to try them when the temp really drops midweek:)

Last light I mixed up some Pina Colada's and used the Open Original Shared Link The rum I used is gluten-free for sure, didn't really think about the drink mix and I can't find anything about its gluten status online and lets just say I'm having gluten type effects. Rather I'm praying its gluten and not the stomach flu which would be even more not fun. I know I should have checked it status before using it but I didn't:(

I have Celiac as does my older daughter. I was glutened a few times in the weeks following my toddlers birth and she reacted just like a celiac as well like my older daughter did. Due to the lack of gluten exposure we opted for genetic testing. She did not get DQ2 or 8 so we kinda figured we were home free with her. She's 3.5 and we finally introduced gluten in January and stupidly introduced dairy about the same time. Since then she's been complaining of stomach aches while eating, the foods she's eating when complaining contain both gluten and dairy. Obviously I need to pull them and figure out which one is the problem but are there any tests I can do that will pin point it faster/better then elimination and challenge? I'm thinking either regular gluten intolerance or dairy allergy. Would it be worth it to repeat a celiac panel if she didn't get DQ2/8? I know they haven't identified all the genes and its possible I passed on a different one.

Yes, Jason it is common. I have the same issue. I take enzymes with any remotely hard to digest foods, otherwise, they tend to come out looking exactly as they went in Take enzymes with every meal (I would think 3 caps each meal would be fine, that's what I took). Now I am down to only with harder to digest foods, 2 caps.

I think your talking about the OTC ones which are not nearly as powerful as the prescription ones the OP is talking about.

My GI who is a celiac specialist game me some enzyme pills called Ultrase and feels that im not getting better because i am not digesting my food properly. She also thinks its why one of my liver enzymes is a bit elevated. Does anyone have similar problems?

Yes, I have the same issue and have been on Pancrease MT 20 (same thing as Ultrase just different brand name) for 3 years now. They actually did studies on it that you can Open Original Shared Link or google "celiac pancreatic exocrine insufficiency" it took about 2 weeks on the enzymes before I started feeling better but man, they really messed with my stomach the first couple weeks. They eat all the garbage thats been siting in your GI tract (I lost I think it was 3 lbs the 1st week) which may expose ulcers that can begin healing but it will get better.

Hi all,

I need some advice. I was avoiding giving my 1 yr old son gluten and dairy at first because I am sensitive to both (have celiac + a dairy reaction of some kind). However, I read several studies that said that introducing gluten while still breastfeeding can actually make it better, so I ordered a genetic test, thinking that would give me a definitive answer and I could go ahead and give gluten if it was negative.

The genetic test did come back negative (it was from Enterolab) for the main genes associated with celiac, and we started to give gluten and dairy. He loved his Cheerios. However, he started pooping a lot more often, and it was quite watery with a special kind of stinky. It was hard to keep him free of diaper rash. My knee-jerk reaction was to take out gluten immediately, but now I am second guessing that decision because I've heard other moms saying their kids get diarrhea with teething. He does seem to be doing better gluten free, but I am honestly wondering how much of this is me assuming that it is gluten just because of my celiac. I also feel like what was the point of ordering the gene test if I am not going to trust the results?

How old is old enough to run the actual celiac panel. Should I wait until he's 2 to reintroduce gluten and get the actual panel done?

Thanks,

Julie

He could have regular gluten intolerance in which case the labs will not make a difference. Different causes but the treatment is the same.

I have Celiac as does 1 of my 2 kids so the whole house is gluten-free. My 3 yr old did not get the gene, she did react as an infant though when I would get glutened but its been at least 2 years since the last accident. I would like to find out if she tolerates gluten so I don't have to stress so much about her getting glutened when were out or she's at daycare or what ever.

Question is, how to introduce it? Whats normal and whats not? Obviously obvious celiac symptoms would mean stop she's intolerant but some degree of adjustment would be normal wouldn't it? I mean her body needs to learn how to digest it and what not I would think.

Shots? You poor thing! They haven't done those in years, I hear they were very painful. Both my kids have CVID and 1 receives Ig therapy. Now you have a choice of monthly IV which is done over several hours or weekly sub-q therapy at home. I wouldn't credit it for any long term benefit the Ig only lasts about 21 days in the body then you need another infusion.

What were your symptoms like? I have a lot of pain in my upper left quadrant, left side and a bit in the back, but a CT scan showed no inflammation of the pancreas.

Honestly I didn't realize I had been in pain until the pain was gone. I was sent back to GI because I kept ending up in the ER with heart issues/muscle cramps due to chronically low potassium/magnesium levels. They did an EGD and found that my intestines looked good but I had atrophic gastritis caused by B12 deficiency and malnutrition. Rather then do a bunch of nasty tests they did the most telling test possible. They started me on the enzymes and said I would feel better in a week if that was the issue. It took 2 weeks but WOW! HUGE difference, I had energy, a lot of the brain fog went away and the only time I've had problems with the mag/pot levels is if I haven't taken the Pancrease for a couple days (like went out of town and forgot to pack them)

I was told 3 years ago that I had pancreatic insufficiency caused by chronic pancreatitis as a direct result of celiac. If you google "exocrine pancreatic insufficiency celiac" you will get a lot of information. I was started on Pancrease MT 20 at that time and I've been fine since as long as I make sure to take the enzymes with every meal/large snack.

I hope you find some relief soon!