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Jo Ann

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  1. Does anyone have a recipe for a low sugar, gluten-free, dairy free white frosting? Trying to accommodate the needs of several family members. We use Agave, but they are little help in providing recipes. Haven't had any experience with artificial sweetners, but maybe a mix would work. If anyone has found a recipe, I'd appreciate your help, because I don't even know where to start.

    Jo Ann

  2. Our favorite pancake/waffle recipe is found at allrecipes.com/Recipe/Delicious-Gluten-Free- Pancakes. This is easy to make. We are dairy free so use non-dairy milk soured with lemon juice and use 1 Tbls sugar in place of sugar substitute. For waffles, we use less liquid, use your own judgment. Any extras we warm in the microwave (pancakes) or toaster (waffles) for a quick breakfast or lunch.

    Jo Ann

  3. The following is info we found on Agave. Thought some might be interested in it.

    Blue Agave Nectar

    Agave Nectar :

    Buy Blue Agave Nectar

    Cook'n with Agave

    Agave Nectar Manufacturer

    Glycemic Index of Sugars

    Agave Nectar Recipes

    Glycemic Testing of Agave Nectar

    Agave Nectar Press Release

    FDA Labeling Laws

    Wholesale Store Orders

    The Dangers of Artificial Sugars

    Not All Agaves Are Created Equal

    Glycemic Value of Agave compared to other sugars:


    Organic Agave Nectar 27

    Fructose 32

    Lactose 65

    Honey 83

    High fructose corn syrup 89 [Pers. corres. w/Prof. Brand Miller]

    Sucrose 92

    Glucose 137

    Glucose tablets 146

    Maltodextrin 150

    Maltose 150

    Glycemic Load of our Agave Nectar 1.6

    Glycemic Index Definition- GLYCEMICINDEXDEFINED.pdf from www.glycemicindextesting.com

    Glycemic Load Definition- GLYCEMICLOADDEFINED.pdf from www.glycemicindextesting.com

    Glycemic Solutions has the highest rate of accuracy available, with specific in-real-time analytical testing methods specifically developed by Glycemic Solutions. The typical accuracy of GI testing has a variable of 80 percent. Glycemic Solutions accuracy has a variable of < 2 percent.

    Agave Nectar Breaking News!

    The Glycemic Research Institute in Washingtion DC ran extensive tests on our Agave Nectar for the past several months and have concluded that our Agave Nectar is safe for Diabetics! If you buy Agave Nectar without this seal, it may not be safe for Diabetics. Click here for the Full Report and check out the FDA Labeling Laws.

    Up until a few years ago, health professionals believed that if a food was composed of complex carbohydrates (starches), it must break down into sugar more slowly in your body than food composed of simple carbohydrates (sugars). Through research, we have learned more about how foods affect blood glucose levels. When you eat a slice of bread, the flour from the bread breaks down into sugar (glucose) in your body to provide you with energy. The same thing happens when you eat a piece of fruit, drink a glass of milk or eat a chocolate bar. Each of these foods contain a different kind of sugar. Fructose is a sugar in fruit, lactose is found in milk and sucrose is found in the chocolate bar. All of these sugars are broken down during digestion and provide you with energy.The speed at which a food is able to increase a person's blood glucose levels is called the glycemic response. The glycemic response is influenced by many factors. Some factors may be the amount of food you eat, how the food is processed or the way the food is prepared. For example, pasta cooked 'al dente' (firm) is absorbed more slowly than pasta that is overcooked.The glycemic index

    The ranking of different foods based on their glycemic response was first studied by Dr. David Jenkins and colleagues at St. Michael's Hospital (Toronto). The research team conducted several experiments looking at the speed at which different foods affect blood glucose levels and compared the numbers to a slice of white bread. White bread is given the glycemic index value of 100. Foods that have a value less than 100 are converted into sugar more slowly than white bread. Foods that have a glycemic index value greater than 100 turn into sugar more quickly than white bread.Other researchers have used glucose as the reference food, so glucose would have a value of 100. Today either glucose or white bread may be used as the reference food (if white bread = 100, then glucose = 140). Current values listed in this article should be divided by 1.4 to obtain the Glycemic Index(GI) of a food for which glucose = 100.What the researchers found surprised them. Foods such as milk and fruit tend to have a lower glycemic index value than common starchy foods such as bread, rice, potatoes and breakfast cereals. Even sugar (sucrose) had a glycemic index of 83, lower than some starchy foods. The good news is foods that were previously avoided by people with diabetes can now be added to their diet in moderation.

  4. "Agave syrup consists primarily of fructose and glucose. One source[3] gives 92% fructose and 8% glucose; another[4] gives 56% fructose and 20% glucose. These differences presumably reflect variation from one vendor of agave syrup to another."

    There is some concern about the health effects of fructose, since Agave has a fructose content much higher than high-fructose corn syrup. Due to its fructose content, agave syrup is notable in that its glycemic index and glycemic load are apparently lower than most if not all other natural sweeteners on the market [5].

    NancyM, this is a quote from the site you mentioned. I'm certainly not an expert on these things, but 2 doctors have told our daughter to use Agave instead of sugar and artificial sweetners. If you take the time to research what is being said about artificial sweeteners (including Splenda), you will be surprised at what the medical professionals are saying about them. Sometimes one just doesn't know what is good and what is not.

  5. Julie, appreciate your comments about agave raising blood sugar. Have you ever heard or read of Dr. Oz who often appears on "Oprah"? I don't watch her, but Dr. Oz was the one who said agave was best for everyone, even diabetics, because it does not raise blood sugar levels like other sweeteners. Our daughter is not diabetic, but her doctor told her, too, that agave was the best and safest sweetner for everyone. Sorry if I hit a wrong note with this, but it's just what I've heard from doctors. Fortunately, no one in our family is diabetic, but our daughter's diet is very restricted. We have seen how much it has helped her. A nutritionist friend said that they are finding that "you are what you eat." They are finding that nutrition is far more important than they thought. They are even trying it in cases of infertility. My problem is trying to use agave (liquid) in place of sugar in recipes, not knowing how to safely make the substitution. I had my share of failure baking gluten-free, but using a liquid in place of a dry crystal is a challenge, and I thought maybe someone had a recipe source. I will check out your reference, baking barb. Thanks to all for responding to my request. Jo Ann

  6. Does anyone have any baking recipes using Agave Nectar in place of sugar? This is safe for diabetics since it does not increase blood sugar, and it's suppose to be much healthier than artificial sweeteners. Our daughter, after years of health problems, was finally diagnosed with Adrenal Fatigue. She is on a very restricted, but healthy, diet. She is allergic to dairy and feels much better eating gluten-free with our grandson. She longs for a few sweets, like cookies, cupcakes, etc., but I haven't found any recipes designed to use Agave. Would appreciate your help. Thanks! Jo Ann :)

  7. Through our local support group recently received info on website (Tastes Like Real Food) for Toro brand gluten-free mixes from Aarlsberg Foods, LLC in Norway. Has anyone heard of this brand or company or US distributor? These mixes use specially processed wheat with 20 ppm, which meets the Codex Alimentorius European standard. I know Europe is far ahead of us regarding celiac disease, but it raises lots of questions. Would appreciate input from anyone. Thanks! Jo Ann

  8. Sweetfudge,

    The streusel muffin recipe sounded so good that I tried this right away. One drawback is that one gluten-free can't eat corn right now, so had to substitute potato starch (didn't have any arrowroot). I thought it wouldn't make much difference, but it must have. The muffins didn't rise at all. Do you think the potato starch caused this? I think if the muffins had risen at all they would have been good. Because of "no corn" we make our own baking powder using cream of tartar. Maybe I need to use more, because of this?! If anyone has any ideas, I'd appreciate them. Thanks!

  9. Maybe it's just me, but I haven't found one single combination of flours that works well with every recipe. I buy all available at Asian markets (rice flour, potato flour, tapioca flour, glutinous/rice flour). This is much less expensive than those in the health food stores. Sorghum, millet, garfava flours, flax meal and flax seeds are available in many supermarkets and health food stores. Finely ground brown rice flour is only found at Authentic Foods. I usually try to follow the individual recipe, since they vary so much in which flours to use. Go on line to recipe sites like: Recipezaar.com, eatingglutenfree.com, pamelasproducts.com (a good mix), foodforyourbelly.blogspot.com. You can find many more if you search. The best recommendation for a good recipe is right here on this web site. It's always good to know someone else has tried the recipe and found in edible. Our favorite bread recipe is Gluten-Free Flax Bread at recipezaar.com. If you have questions, use this site, because there's undoubtedly someone who can give you a good answer. Good luck!

    Jo Ann

  10. Our family likes the recipe from "allrecipes.com" which is as follows:

    Pancakes and Waffles

    1 c. rice flour

    3 Tbls. tapioca flour

    1/3 c. potato starch

    4 Tbls. buttermilk powder

    1 Tbls. sugar

    1 1/2 tsp. baking powder

    1/2 tsp. baking soda

    1/2 tsp. salt

    1/2 tsp. xanthan gum

    2 eggs

    3 Tbls. canola oil

    2 c. water

    Sift or mix together all dry ingredients. Stir in eggs, water and oil until well blended and few lumps remain.

    Heat oiled griddle to approx. 350 degrees. Spoon batter onto griddle and cook until bubbles form. Flip, and continue cooking until golden brown.

    We are dairy free and substitute approx. 1 1/2 cups non-dairy milk soured with lemon juice for the buttermilk. Even the non-celiacs like these pancakes, and they are less expensive than a mix.

  11. JulieM,

    Does it have to be a flourless cake? We have a very good chocolate cake recipe that everyone in the family likes. Our son-in-law who is not celiac, says it's the best chocolate cake ever.

    Gluten Free Chocolate Cake

    2 c. gluten-free flour mix *

    2 c. sugar

    1 c. cocoa

    1 tsp. xanthan gum

    2 tsp. baking powder

    2 tsp. baking soda

    1 tsp. salt

    Mix above ingredients and set aside.

    1/4 lb. butter/margarine (1 stick)

    2 c. boiling water

    2 eggs

    2 tsp. vanilla

    In large mixing bowl melt butter in boiling water. Add eggs and vanilla and blend well. Stir in flour mixture. Beat until well blended. Grease 9 x 13 cake pan. Scrape batter into pan. Bake at 350 degrees for 25-30 minutes. Cake is done when toothpick inserted in center comes out almost clean. Cool and frost with favorite frosting.

    * I use Bette Hagman's mix: 2 parts white rice flour

    2/3 parts tapioca starch

    1/3 potato starch (all flours from Oriental/Asian market)

    Recipe makes 24 cupcakes or two 8" or 9" round cake pans.

  12. Momma Goose,

    I use my own blend of flours (Bette Hagman's 2 parts white or brown rice flour, 2/3 part potato starch, and 1/3 part tapioca starch) except when the recipe calls for a certain mix. I know Bob's Red Mill brown rice flour is very coarse compared to Authentic Foods, but it's costly, especially if you must have it shipped to you. For an egg substitute I found the following list for substituting for each egg:

    - 1 packet gelatin, 2 Tbsp warm water (do not mix until ready to use)

    - 1 1/2 Tbsp water, 1 1/2 Tbsp oil, 1 tsp baking powder

    - 1 Tbsp apricot puree

    - 1 tsp yeast dissolved in 1/4 warm water

    - 1 tsp baking powder, 1 Tbsp water, 1 Tbsp vinegar

    This list was at www.healthsystem.virginia.edu

    I used the gelatin formula and it worked fine. For bread I recommend the gluten-free Flax Bread recipe on this site in another thread. It's a lot like wheat bread. We also like Bette Hagman's French Bread which is also posted on this site in another thread. Besides the recipes exchanged here, try www.recipezaar.com; http://allrecipes.com;www.eatingglutenfree.com; etc. Look at gluten-free cooking books in your library. If you are looking for a particular recipe, ask on this forum and someone can probably help you. Sorry for the double post, thought the first try was lost!

    Jo Ann

  13. Momma Goose,

    I use my own blend of flours except when the recipe calls for a certain mix. I know Bob's Red Mill brown rice flour is very coarse compared to Authentic Foods, but it's costly, especially if you must have it shipped to you. For an egg substitute I found the following list for substituting for each egg:

  14. Digmom,

    Did you suffer any ill affects from eating Sami's baked goods? Our grandson felt fine after eating the hot dog buns, and a member of our local support group said she has been ordering from them for awhile without celiac symptoms. The report from the Michigan group is over a year old; wonder if Sami's has corrected any problems from before?

  15. I haven't had any problems with it, but wondered if your brown rice flour was finely ground. Annalise Roberts says that the only finely ground brown rice flour she's found is the one from Authentic Foods. I have only used white rice flour from the Oriental/Asian Market, and have't had a problem with the mixing at all. Of course, this is one of the few Bette Hagman breads that has turned out so good.

  16. Worriedtodeath

    If I can be of help with recipes for pancakes, cookies, cakes, breads, etc. I would be happy to share recipes with you. I'm assuming the Celiac is one or more of the children. Our grandson (15) was diagnosed at 9 mos. so we have quite a few recipes that he likes. Also, if you have any children in school (and are in the U.S.) the school must provide suitable gluten-free lunches for your child. If you want to give me your e-mail, it can be just between us. I can just imagine how you feel with 3 little ones and this challenge facing you. You really have so much more info available to you now than we had a few years ago. In fact, I just learned that one of our major supermarkets (Meijer in Indiana, Michigan & Ohio) is going to have gluten-free pizza in their stores beginning in April. Many of our supermarkets (Meijer, Kroger, Walmart) now have gluten-free products and many are indicating gluten-free on their store brands. Of course, we still have to depend on the health food stores for many items. :rolleyes: It will get easier, I promise. :rolleyes:

    Jo Ann

  17. We have been cooking gluten free for 14 years, and I've decided not to buy any more cookbooks. Invest in a book that gives you good insight into what Celiac is and what ingredients you can and cannot use. Understanding what flours/starches and other ingredients are safe and/or necessary (like xantham gum, which I'd never heard of before) is the most important thing. Your local library will probably have a number of books on Celiac and gluten-free cooking. I found that only a few recipes in each book were :rolleyes::rolleyes: good or liked well enough to fix again. Also, as more people are affected by celiac disease, the recipes and available products are getting better all the time. Specific questions can be answered by many on this forum or other sites/blogs dealing with celiac disease. After all these years, I just learned on this site how good Bette Hagman's French Bread is even though the recipe is in one of my books. Another good bread is the Flax Bread listed elsewhere on this site. I find the gluten-free products cost so much more, both ingredients and prepared, I'd rather spend the money on this instead of cookbooks which could be outdated in a short time. It seems overwhelming at first, but before long it will be second nature to read all the labels and check and double check, but it gets easier. Regardless of what recipes you try, we all experience failures, but that's just the way it goes. Don't hesitate to ask when you have questions. Many on this forum have been doing this a long time and will be glad to help. Good luck!

  18. Mamasaidso,

    Don't give up! One of the best white bread recipes we've found is posted under Fabulous French Bread on this site. It's a Bette Hagman recipe and can be found in her "More from the Gluten Free Gourmet". I did not have much luck with her other bread recipes, but this one has been great both times I made it. I don't have a French bread pan and make it in a regular 9x5 loaf pan letting it rise to the top of the pan and baking it about 55-60 minutes (covering it with aluminum foil once the top gets brown). Our grandson is 15 and thinks all bread should be white. Another good recipe I found on this website is posted under Most Delicious Bread I've Ever Made. It is a flaxseed bread and can be found at:


    This is more nutritious and makes a whole wheat-like bread. Breads seem to be the hardest to make with the gluten-free flours, but more good bakers are coming up with more good recipes. Good luck! :rolleyes:

  19. Ginsou,

    I recently received Annalise Roberts Baking Classics and would love to know which recipes you have found to be good. So far, I 've just tried the French/Italian Bread recipe, but it doesn't compare with Bette Hagman's. It's a shame to waste a lot of good ingredients so I try to share with others what I have found that works. I saw her chocolate chip cookies featured in Gourmet, too. Authentic Foods brown rice flour (which she recommends) is not easily found around here, so I don't use my supply unless it's a recipe someone else has tried. Thanks for your help. :)

  20. I find that it's good to keep an assortment of gluten-free flours on hand and mix as the individual recipe directs. Asian/Oriental markets have very finely ground rice flours, potato starch, tapioca starch, etc. They are also more reasonably priced. Many supermarkets are carrying gluten-free flours/products in the healthy nutrition section (i.e. Bob's Red Mill products). I use his sorghum and garfava flour, flaxmeal, and xanthan gum. If you want to use brown rice flour for the nutrition, Authentic Foods has the best because it is very finely ground. Check out the posts in this forum to find some good recipes (i.e. Flax Bread and French Bread). Go to the library and get some gluten-free cookbooks. I've invested in several, but only really like a few from each book. You can try the recipes in the library books and copy the ones you like. If you have any special questions, ask this forum and someone will be able to help you. I've been baking/cooking for our 15 yo grandson for 14 years and am still learning. There is so much more available today than when he was diagnosed at 9 mos. Some mixes are good, but are expensive. We like Pamela's mix, especially for chocolate chip cookies, and buy it in the large bag. Don't give up; we all feel a little overwhelmed at first, but it does get much easier. Good luck!

  21. WW340 - I made the French Bread in a regular 9x4 1/2" pan, letting it rise a little longer and baking it for 55 minutes. Think it could have baked another 5 minutes, but the crust was browning so much. I did use melted margarine on the top (after baking) to soften the crust. Anyway, it turned out great, and everyone enjoyed it! Thank you for letting us know about this bread. Although I have BH's 1st two books, I did not have much success with her bread recipes; however, this French Bread is a keeper. I also have made the Flax Bread recipe mentioned elsewhere in this Forum, and that is also a very good bread and is better for us with brown rice flour and flaxmeal in the ingredients. Elsewhere I read that glass bread pans are better for gluten-free breads. Does anyone agree with this? I have always used light coated, heavy duty pans.