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MerrillC1977

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Everything posted by MerrillC1977

  1. So, is there a way to know how many milligrams of gluten are in, for example, a slice of bread, or a half-cup of pasta, etc?
  2. I don't think this is entirely correct. My understanding is that true Celiac damages the villi and small intestine, possibly eventually causing cancer....whereas "just" gluten intolerance doesn't cause actual damage. Although, the symptoms of each can be identical and similarly severe. Please correct me if I am wrong. Thank you.
  3. My understanding is that a person can have Celilac Disease without experiencing any intestinal symptoms at all (gas, bloating, diarrhea, etc)....however, if you do have Celiac Disease, eating gluten will still seriously damage your intestines even if you aren't feeling it happen. So, just because you don't have the "typical" symptoms doesn't mean you aren't hurting yourself.
  4. Oops. I forgot to edit the instructions part of this recipe. I halved the original recipe, so it would be for only one loaf....there was no dividing of loaves. My bad. All of the reasons you give here are legit reasons why this "bread" failed. I think I will definitely go back to the King Arthur recipe that hubby really liked and work from there. Thank you so much!
  5. To answer your questions, in numbered order: 1. The bread didn't taste overly salty -- I was just following the recipe. I honestly have no idea if it would affect the gumminess brick factor. Lol. 2. Again, I was just following my pre-gluten-free life "traditional white bread recipe" and trying to convert it to gluten free by changing nothing but the kind of flour. Maybe that just won't work. Maybe it does need the eggs, like you suggested. 3. I did use a stand mixer. I always do. I also did when I used King Arthur's sandwich bread recipe, which came out really good. I will probably go back to that recipe and work from there, since that's the one my husband liked the most. In fact, he *really* liked it; so much so that I am surprised by it. And yes, I questioned too whether that was too much xanthan gum. It did seem llike a lot to me, especially compared to how much was called for in my previous gluten-free bread recipe attempts, all of which turned out much better than this one.
  6. I've been experimenting with various homemade gluten-free bread recipes, with some success. The one I tried last night was that I took our regular traditional white bread recipe and changed nothing other than substituting out the flour. The problem is that it didn't seem to rise like my other gluten-free loaves did. I am not sure if the yeast was bad (it didn't seem to foam up like my other batches did), or if there's a problem with the recipe itself that makes it not work with gluten-free flour. Taste-wise, it was fine, but the loaf was a dense, un-risen brick. Any suggestions on what I can do to fix it will be most appreciated. This is what I did: Ingredients 1 (.25 ounce) packages active dry yeast 1.5 tablespoons white sugar 1-1/4 cups warm water (110 degrees F/45degrees C) 1.5 tablespoons Crisco shortening 1.5 tablespoon salt 3-1/4 cups bread flour King Arthur Multi Purpose gluten-free Flour + 3-1/4 teaspoons Xanthan Gum Directions 1. In a large bowl, dissolve yeast and sugar in warm water. Stir in lard,salt and one cup of the flour. Stir in the remaining flour, 1/2 cup at a time,beating well after each addition. When the dough has pulled together, turn itout onto a lightly floured surface and knead until smooth and elastic, about 8minutes. 2. Lightly oil a large bowl, place the dough in the bowl and turn to coatwith oil. Cover with a damp cloth and let rise in a warm place until doubled involume, about 1 hour. 3. Deflate the dough and turn it out onto a lightly floured surface. Dividethe dough into two equal pieces and form into loaves. Place the loaves into twolightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let riseuntil doubled in volume, about 40 minutes. 4. Preheat oven to 425 degrees F (220 degrees C). 5. Bake at 375 degrees F (190 degrees C) for about 30 minutes or until thetop is golden brown and the bottom of the loaf sounds hollow when tapped. Here's what it looks like: Any suggestions? Thank you!!
  7. Also, the footnote on the Unsafe Foods list states: "
  8. Thank you, everyone. So would you agree that, if I live in the US, and all the label says is "Natural Flavors" (not "Malt Flavoring" or something clearly wheat related), that it's safe to eat?
  9. If I have a gluten intolerance, rather than actual Celiac Disease...do I have to avoid gluten to the great extent that Celiac patients do (i.e. can't use pans that have ever touched gluten, i.e. if there's crumbs on my plate the entire plate is trash, i.e can't use gluten beauty products, etc.)...or will simply not ingesting gluten be enough to keep me healthy and happy (i.e. take the crumbs off my plate and keep eating, i.e. able to wash with gluten beauty products, i.e. can use the same pans that have been used for gluten meals, etc.)? Thank you.
  10. Why are NATURAL FLAVORS on the Un-Safe foods list (http://www.celiac.com/articles/182/1/Unsafe-Gluten-Free-Food-List-Unsafe-Ingredients/Page1.html)? Thank you.
  11. My gastro did them. Our doctors here are all set up online and electronically, for easier communication and sharing of records. It's great. What you see above are screen captures that I took from the secure website where we log into. I guess there are other tests that the results are still pending, or he just didn't order them. I am supposed to talk to thim tomorrow on the phone. I will get more info then. Thanks, all!
  12. I am diagnosed Ulcerative Colitis, and recently asked my gastro to look into whether I might also have a gluten allergy/intolerance, or celiac...and I received my blood test results today. Shown below is is what I received. I already can glean that it points to anemia, but I don't see here any of the typical tests that would be done to look for Celiac [such as IgA and IgG anti-gliadin antibodies (AGA) or ELISA]. Can anyone tell me what the results that I did receive mean, if anything? (I haven't spoken to the doctor yet -- so maybe other test results are still pending). Thank you so much!
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