Mizzo

Just gotta say I microwaved and thin sliced and then toasted for bagel chips and yup like sheet rock. My daughter called them rocks . OK Yellow corner fence insulators it is. :-)

Maybe I got a bad batch !!!

Microwave them a few seconds to soften them. Then slice them thin, cross-sectional-wise . . . so you end up with pieces about the size of a quarter . . . does that make sense? Then brush them with olive oil and sprinkle them with onion powder, garlic powder and sea salt. Bake them in the oven until they are toasted. Bagel Chips!!

I will try this but maybe with cinnamon and sugar for a sweet treat!!

Hello,

We bought these cause they were out of Udi's and really hate them. If I could slice them I might give them a 2nd chance but they are like bricks. I don't think my blender will even chop these into crumbs so...... any idea's

Another thought to consider ;

an Endoscopy is a fairly easy procedure and performed on a out patient basis. The child is put to sleep in a mask before the IV is inserted making life tolerable or everyone. In addition if you go gluten free now and decide to retest for Celiac later you will have to go back on Gluten for 3 months making all your lives horribly upset. In addition the only way to get any action from the school system is to have and positive test result from an Endoscopy.

IMO If you can get the Dr to do one soon, that is your best long term solution.

After trying many, this is the one I use all the time. If you let the dough come to almost room temp after being in the fridge, it rolls out like a dream.

Copied from the Better Batter flour website:

This is a nearly foolproof pie crust

We do some packaged foods with the " Made in facility etc... warning " it greatly depends on the company. I have called facilities and some have told me the days they do the sanitizing and which particular products are made right after that. It really depends on what else is produced in and how often and thorough the cleaning is in the facility , IMO.

I think it's mostly a trial and error based on response.

condensed milk ?

No. This was only the first batch. I made 21 really tiny cupcakes

But you can always multiply the recipe by two or by three. The original recipe was for an entire cake and I reduced it to a third because of my leaky gut.

Thanks, I actually want to make less regular sized cupcakes. I guess your 21 would be about 7 regular size ? so that works for me.

I had problems with baking powder lately so I found a recipe of a gluten-y cake without the damned ingredient. I adapted the recipe a little and that's what I came up with:

Ingredients:

2 eggs (eggwhites and yolks separate)

3/4 cup of brown sugar

4 tablespoons of lemon juice (for people who can't have Citrus, you could just use water or other kind of watery juice)

1 tablespoong of honey

1 cup of brown rice flour

How to get down to business:

Beat eggwhites until they are stiff and cream-like. Add yolks. After more beating, add the sugar. After the dough is well mixed, add the lemon juice and the honey.

For last, add the flour, bit by bit. The dough is watery. But don't worry, the dough really grows in the oven by pure witchcraft.

Bake on medium heat for 8 to 12 minutes.

This how it went to the oven:

This is how the lovelies came out:

I must confess I cheated on the diet and used white sugar instead...

Also, here are the ingredients of the original recipe:

6 eggs

3 cups of white sugar

12 tablespoons of water

3 cups of wheat flour

So enjoy

This is showing 15 cupcakes are you saying thats how much this recipe makes?

Does anybody have a gluten free flatbread recipe?

Or, has anyone managed to duplicate Biaggi's gluten free bread?

Best flatbread recipe i have tried:

The key to a great result is you must spread it all the way over the pan. This recipe does not need to rise

Gobsmacked rollup bread

Ingredients

1 cup fine brown rice flour

1/2 cup tapioca starch

2 Tablespoons sugar

2 teaspoons xanthan gum

1 Tablespoon instant yeast

1/2 teaspoon salt

3/4 c. water

1 teaspoon cider vinegar

2 Tablespoons EVOO (Extra Virgin Olive Oil)

2 eggs

2-3 Tablespoons sweet rice flour (for dusting pan/hands)

Directions

Mix together all dry ingredients except sweet rice flour (brown rice flour, tapioca starch, sugar, xanthan gum, yeast and salt).

In a heavy mixer, combine wet ingredients (water, vinegar, oil, and eggs).

Slowly add dry ingredients to well blended wet ingredients.

Beat on medium/medium high speed for 4 minutes.

Dust a large jelly roll pan with flour (or oil bottom of pan and lightly dust oiled pan).

Scrap dough onto oiled/dusted pan and press as thinly as possible. (fill pan)

Using a fork, tap indentations across the entire dough.

Preheat oven to 425F.

Bake for 11-15 minutes or until the top is slightly browned.

It wil come out of the oven with a slight crust that will go away as the bread cools. Allow the bread to cool 15-30 minutes before using. It will become flexible and soft.

Cut into large pieces to use as a folded sandwich bread

NOTE: Leaving the bread wrapped in a ziplock on the counter overnight will preserve the flexibility. Do not refrigerate!

I think that is one gluten-free cracker that has eluded the baking companies. but.. Wellaby's cheese ups are very similar to cheese nips or cheeze it's.

I have read that oftentimes gluten free recipes are more wet/moist and don't work as well with paper liners. I used foil liners and have better success.

I stopped the foil liners because they were burning on bottom even when I lowered temp and cooked longer. sigh I think my green thumb is just better than my bakers mitt.

Hello,

Most every muffin/cupcake recipe I have tried since going gluten-free 2 yrs ago has resulted with the muffin/cupcake sticking to the liner . The item will come out in muffin shape but always leaves behind a thin layer of muffin behind. I have used King Arthur ,and Pamela's, and Elana's pantry recipes with basically the same results every time.

Just wondering if this is common or should i be spraying the liner ??? anyone ?

I use the basic pastel colored liners (never the foil as I found these to change the cooking results) regular size not mini 's

Thanks

soo... 100 ppm = .100 gram = 1mg

avg grain of salt weighs .650grams 6x the amount of the PPM arsenic .

So again how much is too much and how much is irrelevant ?

IMO I am not too terribly worried about 1/6th the size of a grain of salt but will be sticking with imported rice as it's cheaper and now evidently safer. Sorry US farmers !!!

I would emphasize hand washing , no sharing of foods or anything that goes in the mouth ie: lip gloss, instruments , lollipops .

Provide all the food , and don't stress about it. (although we all did and do still ) LOL

I will continue to eat rice from India (not u.s.)and wash it well before hand. Which is good practice anyway. Sigh !! nothing is ever, easy is it !!!!

It's listed in the lower range, but again, what is safe? We use the same thing. Plus rice crackers rice cakes, rice cracker breading for chicken, rice flour for pancakes in the morning, Rice Chex, rich crispy cereal...

EXACTLY!! WHAT IS SAFE , and is 20 PPB vs 500 PPB really that different ? I have no clue !!! This could be something to be really concerned about OR not !! Anyone have KNOWLEDGE in this area ?

what did he have earlier in the day? Is it possible lunch or snack could be culprit ?

Also is your cookware gluten free?

Firstly:

I agree with all buy a small bag first and try it. We have all wasted money trying different things till we found something we liked.

Secondly:

My family is completely happy with King Arthur flour blend. If you live in North East The Demoulas/Market Basket stores sell the 24oz box for $4.99. If you write to King Arthur asking for coupons you will get a $1 off towards a purchase.

My local health food store does allow selective bulk purchases upon request as something to look into after you have tried different blends.

BTW I found rice flour to work best as thickener in saucesand to dust baking pans with, and it's cheaper than anything else.

AS A LAST RESORT (and we had to do this ) I lied to my Dr about tummy pains to get myself and husband tested because he wouldn't budge. We waited a few weeks after my DD was confirmed and the household had been gluten-free to mention it again to the DR. saying we noticed changes when gluten-free in house to nonGf outside of house.

We preferred to keep this doc and have had NO other problems with him but this.

Does anyone know the difference between cereals and all other forms of breads? I only know that cereals are not ground to a flour.

I'm asking this because I do NOT have a reaction to cereals yet have a reaction to almost all other forms of breads.

Your question is too vague to answer. Breads are made with various flours and cereals can be made with anything ranging from Flour to corn to oats etc.... Can't really compare the 2 without being brand specific.

Are you a newly diagnosed Celiac and do you have a question about a particular cereal ?

BTW some cereals start as ground flour and formed into flakes , rings etc..

I use coconut flour and oil in cooking. My Dr just told me it's high in fat and should be avoided since my household is eating healthier . I always understood it to be low Glycemic, high fiber and low/moderate fat .

What do you know ?

Sausages on bread. Not at all suitable for a kid who is vegan and coeliac. If it's all about healthy living, why the heck does it need to be something that unhealthy at the end? Last term it was fruit.

That's crazy , I agree!!

We have the same thing but when they get to school they have fruit/fruit cups and milk or juice.

There are times when a fun snack or dessert is acceptable but not on a healthy walk to school day. Geesh . what are they thinking !!!!! Wrong message folks !!

Does this seem like a good deal from Costco for gluten-free baking flours? Open Original Shared Link

They also have other Ener-G products grouped together that seem like good deals, but I'm new to all this so I'm not sure, need advice of you experts.

If you know you like all the Ener-g products and you bake a lot than it saves you a few bucks. BUT you can buy all the individual flours for between $2-$3 a lb and some mixes for about $4 a box.

I personally hate Ener-g products and only buy Udi's and King Arthur products and mixes and I also buy individual flours from my local health food store.

If it says Gluten free it should be fine.

If it says Artificial flavoring (only) it should be fine.

If it says Natural flavorings it may not be fine it depends on the product and company. At first I was calling all companies and sometimes still do.

MY personal rule :

If the only questionable ingredient is Natural flavoring ( ie no wheat , rye , barley or oats ) and its a dairy or sugar candy product it's probably fine. If it's a grain/protein based product I consider the source and possibly call.

Stawberry Yogurt - ok

Sweetarts = ok

Cheese balls = ok

Flavored sausage = I would call if not declared

According to the FDA a natural flavoring is the (essence or essential oil) of a product. If that flavoring comes from Wheat, Rye, or Barley it should be declared.

I know this does not give you definite answers as a guide for all products but NOBODY can give you that. If you question an item ,post it and maybe someone can tell you.