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RiceGuy last won the day on February 16 2012

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About RiceGuy

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  1. Some of the symptoms sound familiar to me, but as you noted, we're all different. There may very well be other things you'll react to besides gluten, especially now that you're body has has some time to recover.


    Incidentally, some of the things you've stated have me wondering if you might have consumed any alcohol. For anyone who might be unsure, many types of alcohol do contain gluten. But also I've found that even a tiny amount of grain-free alcohol makes my system react badly. That includes vanilla extract and the like. I've read that alcohol in general isn't particularly well-tolerated by those with Celiac, especially while still healing.


    Having a meal at a gluten-eating friends house is just asking for trouble IMHO. Even if the food you eat isn't supposed to contain gluten, there are just too many opportunities for cross-contamination to be safe.

  2. Hi Riceguy,


    I am not a big pancake cooker myself, but I did experiment with them when I first went gluten-free.  one flour that I found had great results was pea flour.  I don't know if that would work for you of course but might be worth trying.  I bought some split peas at the grocery and ground them up  into flour.  My pancakes were green from the pea color though, so kinda unusual looking.  But they did come out nice.  I suppose you could use yellow peas instead if you don't like green pancakes and spam. :)  I haven't tried making pancakes for quite a few years so I don't remember the recipe.  They came out nice and fluffy tho.


    Actually, pea flour is one of my favorites, and it does make good pancakes. I do use the yellow one too :) However, it also requires more cooking than what is achieved in a pancake. So I get sick on them just the same as other legume flours.

    I use a combo of sorghum superfine white, potato starch, tapioca starch. I actually went back to using my "gluten" recipe and subbing milk with buttermilk. All else stayed the same (including egg). I use extra light olive oil as a fat. I do cook in butter but found the recipe performs better using oil in the mix.

    I had thought of trying carbonated water - club soda in place of buttermilk. I've seen a few recipes that use it and people rave about it.

    I do find buttermilk is key to converting my recipe to gluten-free - really gives it "rise". The other thing is not to add too much liquid for a thicker pancake. Along that vein, what if you thinned the batter a bit? Or did you already try that? Thinner should cook more thoroughly.

    I've also noticed they're super sensitive (more than gluten) to my pan temperature. I almost have to have my pan too hot.

    I've seen recipes using almond flour...


    Yeah, sure did try a thinner batter, thicker batter, thinner pancake, thicker pancake, and every other variation I can think of. That's what lead me to the conclusion that the flour just doesn't cook thoroughly.

  3. i'm new to all of this, but my daughter can't have eggs either, so i do the gluten-free bisquick with a banana instead of the egg, and i use coconut oil to sub the veg oil.  they turn out great...  even better w/ chocolate chips ;)


    Thanks. However, since banana holds considerable moisture, it would prevent the flour from being completely cooked. That seems to be what makes me sick afterwards. It seems that most people aren't effected by partially uncooked pancakes though, and so that tells me something about my gut too. I do get decent results the way I make them now. It's just that they turn better with flours which simply don't get fully cooked. So I'm hoping that somehow I can find a way to get them to cook completely, using other flours in addition to buckwheat.

  4. Here is another possible alternative.....this one posted by Suzin....perhaps on this website.


    1/2 cup oil

    1/2 cup water

    1 Tablespoon apple cider vinegar

    1 Tablespoon lemon juice

    1/4 teaspoon dry mustard powder

    1/2 teaspoon sugar

    1/2 teaspoon salt

    1 teaspoon sweet rice flour

    1/2 teaspoon xanthan gum


    Put all ingredients in a blender jar and blend for about 3 minutes. This is a basic recipe....I usually add some seasonings....1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon parsley flakes and a small pinch cayenne to make it a ranch dressing but you can add any seasoning you like. This keeps well in the frig, about 2 weeks.


    Yes, I've seen this one (or something very much the same) on this forum before, and the sweet potato flour would of course also need to be cooked first. It's not a big deal to do, but it seems to be left out of the directions most of the time. A raw flour/starch simply doesn't thicken nearly as much as a cooked one. Incidentally, from all my experiments with making mayo, lemon juice makes for a stiffer result than vinegar, but of course there is a difference in taste. Some brands of mayo use one of these, while others use both.

  5. I am not allergic to eggs, so have not tried this eggless mock mayo recipe.


    1/2 teaspoon salt

    1/4 teaspoon dry mustard

    dash paprika

    dash cayenne

    1 Tablespoon vinegar

    1 cup canola oil

    1 cup water

    2 teaspoons arrowroot

    1 teaspoon xanthan gum

    1 Tablespoon lemon juice

    dash onion powder


    Blend together until mayonnaise consistency, store as you would mayonnaise. Looks, smells, and tastes like the real thing. Use for pasta and bean salads.


    Since arrowroot needs to be cooked, I'd suggest combining the water which is already called for in the recipe with the arrowroot, and cook that until fully thickened. Some evaporation will occur during the cooking process, so measure afterward, and add more water as necessary, to bring it back up to about one cup. Allow to cool, then proceed with the recipe. Alternatively, if you can have corn, there's Instant ClearJel, which does not require cooking.

  6. If it turns out to be the egg in mayo that is bothering you, there are egg-free mayo products on the market. One such is called Veganaise. There is also the possibility that the type of oil is the problem. Many mayonnaise products have soy and/or canola, both of which are known to be troublesome to many.


    You can also make your own mayo, which is very easy to do. Then you'll know exactly what's in it, and you can experiment with the recipe if you need to. Homemade also costs less.

  7. I just loved your post title LOL...


    ...and then got sucked into the thread.


    I've been baking brownies and blondies with canned black beans and white beans since going on South Beach Diet, so I don't see why they wouldn't work for pancakes too. Not a flour of course, but blended with eggs, a little oil and baking powder they certainly make "batter."


    Yeah, I use legumes in many ways, including similarly to what you describe. However, my experimenting has already shown that such a batter just won't solidify into a pancake. Also, I can't use eggs, which I know does further complicate the matter.


    Some thoughts: 


    Have you tried pre- soaking the legume flour or pancake mixture in water with safe vinegar or acidic juice (sans the baking powder/soda) overnight ?


    Can you use soaked chia seed as a gelling agent ?  I've been experimenting with sugar free, stevia sweetened buckwheat pancakes.  The good news is that I can make them with only buckwheat, chia, and a little yogurt, plus the liquids & spices, and they come out great if you use enough sweet spice to overcome the slightly bitter stevia.  Would they work without the yogurt?  I think so.   The bad news is that, ohmygosh, I managed to gain 3 pounds after 2 weeks, and I'm exercising a lot more anyway  :ph34r:  :o


    Interesting idea - allowing the batter to sit with acidity. I guess the idea there is to deactivate certain enzymes. I cannot say it won't work, so I'll try it. Thank you.


    As for the chia seed gel, I have tried it, but it doesn't seem to really do much for the texture. But that's not the trouble. With or without any gelling agent, gums, or other such ingredients, the legume flours still don't seem to cook fully. I already get decent pancakes using only buckwheat for the flour. But even then, gelling agents and such tend to prevent the flour from cooking completely.


    Incidentally, I do use Stevia, and the one I use doesn't have any bitterness that I can tell. Although I've been using it for quite awhile, so perhaps I'm accustomed to it. It does taste different than sugar, but not in a bad way IMHO. I've also found that adding a bit of salt with it greatly improves the taste, without adding saltiness. But I find that I don't really need to sweeten the pancakes anyway.


    I'm sure that slightly undercooked flour doesn't pose a problem for persons with a more functional digestive system.

  8. Well, with those rather starchy ingredients, I can't be sure if the xanthan would complicate getting them cooked fully. Starches do tend to cook more quickly compared to most flours. However, perhaps you should try an oil with a higher heat tolerance than olive. I always got sick from pancakes when the oil wasn't heat-stable enough. Coconut oil may be better, or regular butter. There's also macadamia nut oil, expeller pressed rice bran oil, or sunflower/safflower oil. I prefer safflower oil (the high oleic type tolerates heat better).

  9. Well, how about chili, casseroles, hearty stews, pasta dishes, etc. These you can make on the weekend, and freeze in individual portions. Then you just move one to the fridge the night before, so it won't be frozen solid when you need to heat it up.


    If you're not into baking bread, and the stuff at your local health foods store doesn't satisfy, then perhaps consider a bread machine. Then you'd also have some sandwich options to choose from.

  10. Hi everyone.


    As I refined my pancake recipe, I found that sometimes I'd get really sick afterwards. This seemed to be the case more and more, until I just didn't want to make them, being sure I'd regret it later. But since it didn't happen with an earlier incarnation of the recipe, I knew it had to be something regarding the changes I'd made to it. I simply had to figure out what the trouble was.


    What I've determined is that the flour must be completely cooked, or it will make me sick, even if they don't look or taste raw at all. And, much to my chagrin, this depends mostly on the types of flours being used. Cooking them longer didn't get them cooked enough, even when partially burning them. Altering the thickness of the batter has not helped either.


    The flours that have proved to be trouble thus far are legume (bean) flours. They all seem to require a longer cooking time than can effectively be achieved with pancakes. Or, perhaps the inside of the pancake doesn't get hot enough for this type of flour. Since the very same flours pose no such problem in breads and other things, and since precooking the flour renders them perfectly safe in pancakes, it certainly points to the fact that the flour isn't getting fully cooked. It is disappointing, as I found certain legume flours really help to get a nice texture and flavor in pancakes. Incidentally, even though precooking the flour makes it safe, it also ruined the texture of the finished pancake. So that's really not a satisfactory solution.


    It also seems that other ingredients which retain moisture may prevent the pancake from cooking fully. This further complicates the matter of obtaining the best texture. Although I find the addition of xanthan or guar gum simply creates a soggy pancake, I did get good results with psyllium husk powder. However, this too tends to prevent the flour from cooking fully, so now I leave that out as well.


    Currently, buckwheat flour alone is my preference. I recently tried adding some sorghum flour, but neither texture nor flavor was as good. I think I'll try some quinoa next time, and see if that makes an appreciable improvement. I tried some quinoa in the past, and I recall it wasn't bad in small amounts, but that was a much earlier (and different) recipe, so I have to try it again. Thing is, quinoa is comparatively costly, so it'd have to really make a good pancake to be worth it. The buckwheat works pretty well though, just not quite as nice as I'd been getting with some legume flours.


    BTW, I don't use dairy or eggs, so the remaining ingredients become that much more important.


    Perhaps those with stronger digestion never notice a partially uncooked pancake. Looking on the bright side, I don't have any craving for raw cookie dough. Can't imagine how I'd feel after a spoonful of that!


    I'll be updating this thread as I figure out what other flours can safely be used in pancakes.

  11. All my successful cookies have been without any gum whatsoever. Otherwise they turn out sorta gel-like. I'd suggest starting with peanut butter cookies. That's about the easiest, and it doesn't even require any flour if you don't want to use any. Just peanut butter, sugar, and I believe there's an egg in it. Although I use a completely different recipe since I generally bake without sugar, and I can't eat eggs. I'm sure a search of this site will turn up recipes.


    Soft cookies might need a gum, and guar gum will work there, but crispy cookies are better without. At least the ones I make without sugar. But since sugar can add crispness, you may need a gum to get a soft cookie if there's going to be a bunch of sugar in it.


    Oh, and if you intend on using a bunch of fat, then you'll probably need sugar to get a crispy cookie that holds together. Otherwise they may crumble, since fat tends to interfere with the adhesive properties of a dough, especially gluten-free dough.


    As for pressing a pattern into the top of the cookies, yes it can work fine. However, like wheat-based cookies, a lot of sugar can cause the cookies to spread out while baking. So keep that in mind too.

  12. From what I know, most times what some call banana flour is in fact plantain flour. That's what it's usually called. So you might try looking up recipes for that instead. I've used plantain flour, but it didn't have a very strong banana flavor. Although I didn't use a lot of it since it retains so much moisture, breads tend to turn out soggy by the time the banana flavor comes through. But if what you have is real banana flour, it might provide a stronger flavor than plantain flour.

  13. Thanks so much for all the tips! I've heard the thing about weighing your flours from a few sources now so I went for it!! I found a digital one with good reviews for $15 on Amazon and it arrived today! Can't wait to try it.

    Question for you & the group... What do you think of using cornstarch instead of potato starch? In the Featherlight Flour blend it calls for equal parts white rice, tapioca and cornstarch. I'm using sorghum instead of white rice. Do you think that's too much cornstarch? I don't know how cornstarch behaves in baked goods liked cookies.

    I would love to find a great resource that thoroughly describes the properties of all the common flours & starches. So far the articles I've found just say it's used to thicken gravies & such, which of course I know. What I don't know is what it does when baked - does it make it crunchier, chewier, etc. For instance I now know, thanks to some deducing & help from this forum, that too much tapioca plus xanthan equals very rubbery cobbler topping!

    Thanks so much!


    When weighing flours, keep in mind that different flours weigh differently per given amount. So 1/4 cup of brown or white rice flour does not weigh the same as 1/4 cup of sweet rice flour. Tapioca starch doesn't weigh the same as cornstarch either. But interestingly, arrowroot starch DOES weigh the same as cornstarch. But this doesn't have a lot to do with interchangeability. Going by weight may help sometimes, but it won't always work out right.


    For a description of different flours, and how they perform in cooking and baking, perhaps this thread will help you. Incidentally, I've been gathering additional information since I last posted there, so I hope to be adding to the list soon.

  14. For crispy cookies, I find that the best results are achieved without any gums whatsoever. Gums will only work against you. Also, if they turn out too crumbly, use less fat. I find that the amount of fat can be as little as 1/5 of what a wheat flour recipe may call for, but this will depend on the flours you choose, as well as the amount of sugar. Sorghum works well for crispy cookies, especially when the amount of fat is relatively low. But if you're looking for a buttery cookie, then sorghum might not be such a good choice. However, this can also depend on the amount of sugar, since sugar tends to hold things together, as well as add some crispness.

    If I had to use the entire cup of butter you're using, then I'd choose one or more bean flours for most of the flour. But if I was restricted to the flours you've listed, then I'd probably reduce the butter, unless the sugar helps enough to hold things together. I can't be sure how much the sugar will effect texture, since I generally don't use sugar. And dairy is out for me as well, so I don't use butter either LOL. Sorry if that doesn't help much!

    If you still have the rice flour, then that'd probably be what I'd suggest for the main flour, with some almond meal added. Rice flours can be a bit gritty, which may be a good thing depending upon the texture you're looking for. Otherwise the superfine rice flour might be a better one to use, if it's going to be rice flour at all. The sorghum flour will not impart such gritty texture, but again, it may not be able to hold together well enough with so much butter, especially as a main flour. Tough to say because the sugar might compensate. I don't like the texture that tapioca imparts, so I'd preferentially leave that out, or keep it to a minimum. Almond meal has a much higher fat content than most types of flour, so you might need to reduce the butter if adding almond meal/flour.

    If the cookies rise too much, then reduce the leavening. That may also mean reducing the vinegar and/or other acidic ingredients such as dairy. Eggs can also act to leaven a bit, so keep that in mind. However, baking soda alone (and in a relatively small amount) can act to make a crispier texture. Too much will ruin the taste. This may be the case for your recipe, as the amount of vinegar seems rather insufficient to compensate, if I'm not mistaken.

    Lastly, you can probably reduce the amount of ginger required by toasting the ground ginger in a dry pan first, which can help bring out the flavor. That's a tip I learned from Cook's Country. You might find their videos very helpful, although they don't do anything specifically gluten-free that I've ever seen. Here's the video in which I saw the ginger tip. They also talk about the baking soda in that video.


  15. Interesting. How much do you pay for your xanthan gum? I pay about $15 for a small bag (will check weight). Thankfully it goes a long way!

    The price has been going up gradually, but the last bag I purchased was about $4 for 4oz.

    One thing I wonder about the dumping accusation, is that since U.S. companies always have trouble competing with Chinese companies, how would one determine that such competition was unfair? Maybe they can sell xanthan for less just like everything else they sell.

  16. For a natural vitamin C, two which you might want to try are amla berry and camu camu berry. The camu camu is said to be the most potent natural source of vitamin C known. It comes in pills and pure powdered form. Mixed with cold water and a bit of sweetener, I think it tastes like iced tea.

    Incidentally, the synthetic vitamin C is typically made from corn. And of course, most of the corn grown in the U.S. is GMO.

    Something else to be aware of regarding the latex allergy is footwear. I've read about people reacting to the materials used in footwear, with the same symptoms as when eating the problematic foods. Turns out that some components from the footwear can be absorbed into the feet, even through socks.

  17. I recently had an Anaphalactic Reaction to Avocados--scared the heck out of me....

    In addition to the suggestion of histamines, I will add latex allergy. I recently read something about latex allergy and avocados. Apparently, some of the same proteins in latex are also in avocados and certain other fruits, including banana, chestnut, kiwifruit, passionfruit, plum, strawberry and tomato.

    See the following:



  18. I see. Then it seems we may be just slightly closer to a truly definitive answer. Thanks for your input though. At least you can say you called vaccine manufacturers. We just may never know what they aren't divulging, particularly regarding the adjuvants.

    Incidentally, I've read that when rodents are used for testing allergic reactions to peanuts, they're first injected with a concoction to induce a peanut allergy. Turns out, one such method involves a peanut extract and aluminum. Given that aluminum is used in so many vaccines, can certainly make one wonder. I mean, suppose a child who doesn't have a peanut allergy gets one or more vaccine injections soon enough after eating peanuts, that there's still some peanut components in their body. Even if the vaccines don't contain anything from peanuts, it wouldn't surprise me if a peanut allergy could develop.

    The following describes how rats were first given a peanut sensitivity in order to evaluate the effectiveness of a treatment:


    More intriguing articles:



    Here's one about a Chinese herbal formula that can protect against anaphylactic reactions to peanuts:


    Given the above articles, I cannot dismiss the possibility that vaccines have something to do with allergy development in some individuals. Especially when considering the similarities between vaccines for humans and how peanut allergy is induced in rats. Sure, it might also take a certain predisposition, but then peanuts are among the top allergenic foods anyway. So it may not require much to push the immune system over the line.