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RiceGuy

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Latest Celiac Disease News & Research:

Everything posted by RiceGuy

  1. RiceGuy
    I second the suggestion of magnesium supplementation. It's the same idea behind Milk of Magnesia. This vital mineral will relieve constipation, and it is quite safe. It also plays a vital role in many other bodily processes. Magnesium deficiency happens to be one of the most common amongst Celiac sufferers. Just start with a small dose, and work up over a...
  2. RiceGuy
    I actually tried one such product (not the ones specifically mentioned). Ironically, even though it claims to be gluten-free, it apparently has an enzyme derived from barley, and I had a gluten reaction to it. Hopefully the ones you're looking at don't have this.
  3. RiceGuy
    It does sound like you need to avoid more than just gluten. The typical advice is to listen to what your body is telling you. If it makes you feel worse, then don't eat it. Which grains have you tried? However, it also sounds like you could probably benefit from some nutritional supplements. A co-enzyme B complex and separate methyl sublingual type...
  4. RiceGuy
    AFAIK, milk would make a more moist consistency, and softer crust. Partly due to fat, and partly due to casein. Other components of the milk may play a part too, but those two would be the primary ones I'd think.
  5. RiceGuy
    All the flours I've gotten from Arrowhead Mills have been contaminated. Sometimes barely enough to notice, while other times I'm miserable for days. So depending on sensitivity, you may be in for a surprise. I was using them for awhile before I figured out what was getting me.
  6. RiceGuy
    As was stated, Asian markets have some flours far cheaper than the health food stores. No, you can't make tapioca flour from cassava root. That'd be cassava flour. The starch would need to be extracted in order to get tapioca flour, which is the same as tapioca starch. But, if you can find the tapioca pearls cheap enough, those should be fairly easy to grind...
  7. RiceGuy
    If the oven doesn't have such a low setting, you could simply turn it on the lowest it has, for some short duration, perhaps less than one minute. Just enough to get it warm inside. Then check it every 10 or 15 minutes, and give it a booster as needed. I think I should get a thermometer. I guess a room thermometer would work for seeing the temp while...
  8. RiceGuy
    Compliments to the chef! Nice work! But I have a few questions. 1) What is the size of your bread pan, and what material is it (pyrex, black metal, etc)? 2) By your description of the thickness of the dough, I'm a bit puzzled by the phrase "Pour batter...". Did it pour like batter, or did you fold/scoop, or otherwise push it out of the bowl? Did you...
  9. RiceGuy
    The general rule for the xanthan/flour ratio is about 1 tsp xanthan per cup of flour. That is for breads. Pizza crust may use a bit more, while muffins and cakes may use less. I find that pancakes need very little or none, depending on the whole recipe. In my experience, rising longer than about 45-50 minutes generally seems to result in failure. I've...
  10. RiceGuy
    That's an interesting attempt. I think you'd need more xanthan for the amount of flour however. Probably around 1-1/2 tsp. Also, how much yeast did you use, and how far did you let the dough rise? Whipping the egg white and oil together would never work though, if you're trying to get a meringue type of result. Next time whip the egg whites without the...
  11. RiceGuy
    Thanks for that report Maggie Mermaid! I have found that the amount of water in gluten-free bread dough can be very critical. Although some flours seem more forgiving than others. Too little, and it just can't rise. Too much and it falls and/or is soggy in the middle. I suspect this may be why gelatin is sometimes used, because it can draw up extra moisture...
  12. RiceGuy
    You might check out Open Original Shared Link. They have both the grains and flours. Many are from dedicated gluten-free facilities.
  13. RiceGuy
    I have had some brief slashes on rare occasions. More when I was little than later. Maybe just one "spark", and I could tell it wasn't actually emitting from any objects around me. There was one or two times when multiple flashes occurred within a second or two. Seems to me I read something about it someplace over the last year or two, but don't recall the...
  14. RiceGuy
    Can't say I've heard continuous humming, but on rare occasions I'll get a trilling/rapid thumping sound. Occasional ringing if I choose my foods poorly. Leg pains, cramping, stiffness, numbness, etc are very common, especially during the healing stages. Often it is due to nutrient deficiencies. I found magnesium to completely resolve such issues. Some...
  15. RiceGuy
    I only get the ringing if I eat something which my digestive system has trouble with, but in those cases I know from the intestinal distress what food caused it. I have no doubt that the causes vary from person to person. I've read that certain nutrient deficiencies can also be involved.
  16. RiceGuy
    Since neither wheat nor dairy is essential to human health, there shouldn't be a real concern as long as you have enough variety in your diet. Having a wide variety of vegetables, fruits, nuts, seeds, beans, etc will provide good nutrition. However, the health of your digestive system also needs to he maintained, in order to absorb those nutrients. Celiac...
  17. RiceGuy
    I'd agree that it could be some additional food intolerance. If you eat dairy, that would be my first suspect. The remaining top allergens should also be considered, though without more insight, there's no way anyone can be certain. It sounds like you'll need to avoid some foods for awhile and see what happens. Once you get relief, challenge each food you...
  18. RiceGuy
    If I understand what TrillumHunter has been doing, the 1/4 cup water would be when using fresh egg whites, as they make up the difference. The results are apparently much better when whipping the egg whites first too. My guess is that either powdered or fresh eggs will work equally well, as long as they're whipped first. If Udi's is using powdered egg...
  19. RiceGuy
    Doesn't seem to be, since it would have to be listed on the label. If the tapioca starch was modified, I'm pretty sure they'd have to declare it.
  20. RiceGuy
    Yes, adding more baking powder would throw things off, unless you reduce the salt. I'm not sure a distinct baking powder taste is what we should shoot for, but if you want that, you could use 2 tsp baking powder, and reduce the salt to 1/4 tsp. My guess on the idea of rising before folding in the eggs is that it'd release a lot of the bubbles, and you...
  21. RiceGuy
    That's really interesting. I just recalculated the recipe with powdered egg whites, and the nutrients are closer to what Udi's has listed on the label. However, it looks like about 2-1/2 Tbsp of the powder is about right. Are you using meringue powder, or plain powdered egg whites? I looked up meringue powder, and the first ingredient is sugar, which might...
  22. RiceGuy
    Well, I didn't really overlook it. It's just that, as you noted, they can't really be duplicated so easily. However, I doubt the flavor or texture of the end product relies heavily on them. The ascorbic acid I figure is to aid the yeast, as that's what is added to instant/rapid-rise yeast. It might be a dough conditioner too, though I'd think the vinegar...
  23. RiceGuy
    Sounds to me like it is still too much water. Since I don't use eggs, I've never seen what all those whites will do to the dough. I'd try starting with about 1/3 cup of water, and add more if needed. If the dough is too stiff, you can always add a bit more. But once you've got too much water in there, you can't get it back out. I never just measure the...
  24. RiceGuy
    Seems you got my post before I could edit the mistakes I have to guess it fell because of too much rising, too much water, or not enough xanthan. I have tweaked the recipes again. How much water did you use?
  25. RiceGuy
    Hi everyone. I've noticed the positive reviews of Udi's gluten-free breads, so I figured I'd take a stab at reverse-engineering the recipe. I use some simple mathematics to calculate the ratio of ingredients based on the information on the label. Since I can't eat most of the main ingredients, I can't try it myself. But I'm sure others will enjoy giving...
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