-
Welcome to Celiac.com!
You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.
-
Celiac.com Sponsor (A1):
Celiac.com Sponsor (A1-M):
-
Get Celiac.com Updates:Support Our Content
Search the Community
Showing results for tags 'baking'.
-
VersaMeal Whole Grain Gluten-Free Baking Blend
Celiac.com Sponsor: Review posted an article in Product Reviews
Celiac.com 07/13/2014 - If you're looking for a quality product that can make several different kinds of baked goods including muffins, pancakes, waffles, sweet bread, and brownies you definitely need to get VersaMeal's Whole Grain Gluten-Free Baking Blend. This new product comes in a two pound bag and it does not contain starches, gums or cellulose that are used in most other conventional mixes. I tried the blueberry muffin recipe and they came out moist with a golden crust topping that was delicious! These muffins are great for breakfast or a midnight snack or any time in between. -
Celiac.com 01/03/2020 - Netflix’s competitive baking reality web television program, “Sugar Rush,” turned, as many shows do this time of year, to a Christmas-theme, amazing gluten-free treats were among the stars of the show. Competing as the 'Gluten-Free Goddesses,' Roanna Canete of The Gluten Free Baking Company joined fellow cake decorator Lisa Altfest to craft gluten-free cookies, cupcakes and an amazing gluten-free chocolate fudge Christmas tree cake with layers of whipped white chocolate peppermint ganache, all on a tight deadline. Altfest, who is Jewish, wore a menorah pin on her apron. Sugar Rush typically features four professional teams of two competing in a baking competition for a prize. Teams compete in three rounds: cupcakes, confections and cakes. A team is eliminated each round. Canete and Altfest upped the ante by competing 100% gluten-free against traditional baked goods. “We went through to every round and competed completely gluten-free. I can’t say there are a lot of other shows featuring gluten-free competitors and a contestant with celiac disease,” Altfest told reporters. “We made it to the end…we were working with a disadvantage, but we still held our own.” For many viewers, seeing a team that included a member with celiac disease, and which competed with gluten-free baked goods against baked goods made with traditional flour, was the most rewarding part of the show, even though the pair came up short of victory. "[G]etting to the cake round was a win for me no matter what happened,” Altfest said. “That’s my passion, that’s what I do.” Regarding the novelty of being a gluten-free celiac on a baking competition show, Altfest says: “I know I’ve never seen anyone like me on TV." She prides herself on crafting gluten-free cakes that rival the most beautiful and creative traditional cakes, and says that “If a kid wants to have a truck cake, they don’t have to be limited by their food restrictions.” Of the experience, she said, “I feel so cliche saying it’s ok not to win and the experience was great. But, it’s ok not to win and the experience was really great." Win or not, Canete and Altfest served as great competitors and ambassadors for the gluten-free community, and hopefully helped to inspire future gluten-free bakers to rise above their limitations and bake with gusto. Read more about the story at Delmartimes.net. You can watch “Sugar Rush Christmas” on Netflix. Learn more about The Gluten Free Baking Company at: thegfbakingco.com
-
Celiac.com 11/04/2019 - If a new baking discovery takes off, gluten-free bakeries of the future might look a bit more like the lab of Dr. Frankenstein, but in a good way. That's because a team of researchers at the University of Natural Resources and Life Sciences, Vienna (aka BOKU) have discovered a way to use electricity to bake tasty gluten-free bread in minutes, by shocking it from the inside out with a high voltage current. Writing in Food and Bioprocess Technology, the researcher team says that their breakthrough on existing technology called ‘ohmic heating,' saves both time and energy compared with conventional baking. More importantly, the process produces a superior quality of gluten-free bread. In the process, “...heat is generated instantaneously in the complete dough,” explained team leader Professor Henry Jäger. “This is the main advantage of the ohmic heating technology. Conventional baking in the oven requires more time since the heat needs to penetrate from the outside towards the centre of the dough, Jäger added. ” Much like a light bulb, in which electric current passing through wires also gives off heat, the electricity passing through the wires in the bread dough give off heat, which starts the baking process. To replace the glutenous wheat protein in traditional bread, starch is used. However, significantly more water is needed in the dough which results in a lower viscosity and makes it thinner. Quicker Baking The researchers realized that the way ohmic heating rapidly and evenly heats the entire dough is great for baking of gluten-free bread. “An initial baking step at 2 to 6kW for 15 seconds followed by 1kW for 10 seconds and a final baking at 0.3kW for five minutes is the recipe for the successful production of gluten-free bread using ohmic heating,” Jäger said. The researchers said that the shorter baking time showed no have a negative impact on starch digestibility. Even though the electric baking doesn’t create an outer crust, it's easy to add afterwards with infrared heat. Better Bread Volume Results in testing showed that the volume of the bread was between 10pc and 30pc higher than when baked conventionally and had a softer, more elastic crumb with more evenly distributed pores. Stay tuned for more on this potentially revolutionary way to deliver better, faster gluten-free bread with less energy. Read more at siliconrepublic.com.
-
Hello! I found a dessert recipe I would like to try for a dinner guest with a Celiac disease. While I am pretty sure that the ingredients called for are all gluten-free, I’m looking for someone to double check just in case I missed something. Any help would be much appreciated! And if it’s forum approved, of course I would share the recipe with anyone who’s interested. Here’s the list: cashews pear nectar agar flakes arrowroot powder maple syrup rolled oats almknd meal brown rice flour coconut flour spelt flour baking powder pistachios Thank you in advance!
-
Celiac.com 07/25/2017 - Enzymes are playing an increasing part in both the treatment of celiac disease, and in the manufacture of gluten-free baked goods. DSM recently showcased their new rice-based baker's enzyme, Bakezyme, at the annual meeting of Institute of Food Technologists (IFT) in Las Vegas. The product took DSM two years to develop and perfect, and promises to improve the softness and moistness of gluten-free bread. Bakezyme is so good, says DSM, and leaves gluten-free bread so soft and so moist that it can compete with wheat-based breads in texture. Designed to meet an array of manufacturer needs, Bakezyme is available in five different enzyme classes–amylase, protease, xylanase, glucose oxidase and amyloglucosidase. The version with amylase, an anti-staling enzyme, for example, will retain the softness for at least nine days. Fokke Van den Berg, DSM global business manager for baking says that Bakezyme grew out of DSM's efforts to tackle the two biggest consumer complaints about gluten-free bread, the hardness, and the dryness. While most baker's enzymes are derived from wheat, Bakezyme is made of fermentation-derived microorganisms added to rice flour, making it suitable for people with celiac disease and gluten intolerance. Because the enzymes are deactivated during baking, Bakezyme is regarded as a processing aid and thus is not required to be listed as an ingredient. DSM tested Bakezyme on two types of dough, oat and a mixture of potato and rice, with each requiring a slightly different formulation for similar results. Beyond the slight costs of ensuring that Bakezyme is gluten-free, its overall price is on par other enzyme ingredients, partly because such a small amount is needed. One kilo of Bakezyme is enough to produce 10,000 kilos of bread. The company expects most demand to come from the US and UK as well as other European countries, but the gluten-free trend is also spreading to Brazil, Turkey and Morocco, said Van den Berg. Read more at FoodNavigator.com.
-
Celiac.com 12/09/2016 - Can the high fiber waste from coffee production be used to create an environmentally friendly gluten-free flour? Coffee cherries are the fat, pulpy coating around the famous coffee bean. When coffee is harvested, the cherry is removed and discarded before the beans are processed and roasted. Given that more than 17 billion pounds of coffee beans are harvested, fermented and dried each year, that's a great deal of coffee cherry waste. Too much, in fact, for farmers to merely plow back into their fields, as is commonly done. Formulated by former Starbucks executive Dan Belliveau in 2012, coffee flour is transforms that leftover waste into a high quality flour that not only happens to be free of wheat, rye or barley proteins, it happens to have high levels of natural gluten that makes it ideal for baking. Belliveau's patent-pending process collects the cherries and converts them into a nutrient-dense, gluten-free flour. Coffee flour contains five times more fiber than wholewheat flour, three times the protein of fresh kale, and twice potassium of bananas. The final product does not taste anything like coffee, but has a mild flavor of burnt sugar due to its high sugar content. It is also low in caffeine. Founded to commercialize coffee flour, CF Global Holdings contracted Ecom Ago Industrial Inc and Mercon Coffee Group to collect and process coffee cherries from farmers and millers in Nicaragua, Guatemala, Vietnam, El Salvador, Papua New Guinea, Brazil, Costa Rica and Mexico. The latest yield was about 2 million pounds of dried coffee cherry pulp from the 2015/2016 crop, double the previous harvest yield. The company employs a multistep milling process to grind the cherries into flour of sufficient quality for commercial use. The process can be taken further to produce a flour with the consistency of icing sugar consistency. Carole Widmayer, VP of marketing told Bakeryandsnacks.com that "Coffee flour can [already] be found in muffins, cookies and brownies at Sprouts, brownies and cookies in cafes at Google and HSBC operated by Compass, as well as in Seattle Chocolate chocolate bars and Earnest Eats energize cereals. So, will coffee flour be the next big gluten-free, environmentally friendly big thing? It looks to be well on its way. Read more at bakeryandsnacks.com.
-
Celiac.com 01/20/2016 - The East Lansing woman's pitch for Sweet Encounter won her $11,000 dollars during the Hatching finale business pitch competition at the University Club of Michigan State University. Frazier's motivation for participating in the pitch was simple. Her two children suffer from seven different food allergies between them. "There's a lack of safe food options in Lansing. I made all my food from scratch so I figured other moms could benefit from this,"said Frazier, 38. Thompson's winnings include the $10,000 grand prize from the juried competition, which pitted 12 monthly Hatching winners against each other, along with the crowd favorite award worth $1,000 and a free one-year membership to the University Club. Frazier has now won a total of $22,000 from business pitch competitions including the Hatching and the InnovateHER Challenge, a competition for women entrepreneurs, both hosted by the Lansing Economic Area Partnership. When asked about her efforts, Frazier said, "I make gluten-free food taste delicious." Frazier wowed the panel judges during her three-minute presentation, pointing out similarities between her vision and entrepreneurs like Martha Stewart and Oprah Winfrey, and touted her ability to generate viable spinoffs from her gluten-free ideas, including potential for cookware, a recipe book, a TV show and magazines, all of which Frazier dubbed the "Nikki Effect." Stay tuned for progress on Nikki Thompson Frazier's efforts to parlay her baking excellence into entrepreneurial opportunity.
-
- baking
- entrepreneur
-
(and 4 more)
Tagged with:
-
Celiac.com 10/01/2015 - Nutrilac protein from Arla Food Ingredients (AFI) offers manufacturers a way to make gluten-free products that are indistinguishable from products made with conventional flour, says John Kjaer, global sales manager for bakery at AFI. Kjaer points out that the gluten-free trend is huge right now, will only be sustainable if "bakery companies…can make gluten-free bread and cakes that are virtually indistinguishable from their conventional equivalents." According to AFI, Nutrilac can be incorporated into standard gluten-free baked goods, and offers gluten-free bakers a similar baking quality to wheat flour, producing an elastic dough that can be handled like standard wheat flour dough. This eliminates the problem of dry, crumbly gluten-free baked goods. Nutrilac uses completely natural milk proteins, which have a neutral, well-rounded milky taste, with no impact on overall product flavor. Products made with Nutrilac do not require new machinery or a change in standard manufacturing procedures, making it easier for companies to enter the gluten-free market, AFI said. AFI will be showcasing Nutrilac at IBA in Munich from the 12-17 September 2015.
-
Will New Gluten-free Cassava Flour Rock Your Baking World?
Jefferson Adams posted an article in Gluten-Free Cooking
Celiac.com 11/01/2010 - American Key Food Products (AKFP) has announced a patent application for the production process for a gluten-free cassava flour. The company also announced that it has begun initial production of this new gluten-free flour at its manufacturing facility in Brazil. Gluten is the protein found in wheat, rye, and barley. Gluten provides the structural elasticity in kneaded dough products, permits leavening, and supports the crumb structure and chewy texture of traditional baked goods. In the last few years, a number of manufacturers have produced gluten-free flour and starch products for gluten-free baking. However, creating baked goods without gluten is challenging, and the resulting baked goods can often be dry, crumbly, or gummy products. Cassava, or tapioca flour, has been one of the more promising ingredients for gluten-free baking. However, most traditional cassava flours have a coarse texture, similar to corn meal. According to AKFP technical sales director Carter Foss, the company has spent more than a year developing the flour to have baking characteristics that closely mimic wheat flour in structure, texture and taste. The result of the AKFP process, which uses the complete root, is a fine, soft flour that contains both protein and fiber. The patent application covers various aspects of the manufacturing process, including particular milling and drying procedures, as well as the resulting flour itself. “During the processing of it, we have to get the physical characteristics made correctly or the flour fails. It over-bakes and turns to dust,” Foss said. Foss says that AKFP cassava flour can replace combinations of flours, starches and hydrocolloids in gluten-free baked goods, allowing for a simpler ingredient statement. After the pilot runs are completed at its new Brazilian facility, AKFP intends to have continuous production on line by the beginning of 2011. Source: http://www.foodnavigator-usa.com/Financial-Industry/AKFP-applies-for-patent-for-gluten-free-cassava-flour -
Celiac.com 01/06/2012 - The same ultrasound technology that helps doctors and expectant parents to view a developing baby might soon literally mean a better gluten-free bun in the oven. That's because engineers researching how ultrasound could be used to improve industrial baking have received a UK government grant of £500,000 (about $725,000 U.S. dollars) to commercialize their technology. The grant from the Technology Strategy Board will support the 25-month project,which will be led by food ingredient manufacturer Macphie of Glenbervie and involve Piezo Composite Transducers, Mono Bakery Equipment and Fosters Bakery. The engineers, based at Heriot-Watt University, say their technique reduces processing time and improves energy usage, reduces wastage and improves the texture of gluten-free products. They declined to give details about the exact nature of their technology, and how it worked. However, they did say that ultrasonic waves helped baking dough to regulate its energy and mass balance, which prevents air pockets from forming and helped protect the structure of the dough against collapse. Research leader Dr Carmen Torres-Sánchez said that the technology would allow bakers to create products that met current demand for specific ingredients, but which would be much more aesthetically or texturally attractive. For example, she said, ‘[t]here is a lot of pressure on bakers to reduce salt content and that can affect production, causing an imbalance in osmotic pressure so that the dough becomes very sticky…without gluten, products can collapse and look bad. We can use this technology to tailor the texture of products.’ The lab has researched and developed the technique through several feasibility studies. It is based on methods usually used to control the porosity of industrial materials such as foaming polymer. ‘The big question now is how to scale up the technology,’ said Torres-Sánchez. ‘We’ve been doing semi-continuous batches; now we need to use it continuously, producing up to 1,000 loaves in 30 minutes.’ The team also needs to further examine whether the technique can save energy proportionally as it is scaled up. Torres-Sánchez hopes the project will give rise to ovens and other bakery equipment with built-in ultrasonic technology that can easily be controlled as products are baked. Source: http://www.theengineer.co.uk/production-engineering/news/ultrasound-could-improve-the-efficiency-of-industrial-baking/1010813.article
-
Gastroenterology. 2005 Feb;128(2):393-401. Celiac.com 02/09/2005 – Norwegian scientists have been mapping gluten T-cell epitopes in various wheat ancestors and have found several varieties that may be suitable for those with celiac disease. The trigger for celiac disease has been identified as the epitopes that cluster within a stable 33mer fragment of wheat chromosome 6D. The scientists extracted and screened gluten from a variety of modern wheat ancestors to look for any T-cell stimulatory gluten peptides. They found that the 33mer fragment is encoded by alpha-gliadin genes on wheat chromosome 6D, which does not exist in the gluten of diploid einkorn or in certain types of tetraploid pasta wheat. These findings indicate that there may be grains that have long since been considered unsafe for those with celiac disease, but which may actually be safe and not contain any harmful gluten proteins. The most encouraging thing about this research is that baking and pasta-quality wheat ancestors could one day be added to our Safe List, which would greatly increase the quality of gluten-free products. Note: We strongly advise against celiacs including these grains in their diet until more testing and research is done to verify their safety.
-
A.J.'s Special Gluten-Free Baking Mix (Gluten-Free)
Scott Adams posted an article in Flour Mixes (Gluten-Free)
This recipe comes to us from A.J. McEvoy. 3 Cups Brown Rice Flour 1 Cup White (Sweet) Rice Flour 1 Cup Almond Flour ¾ Cup Tapioca Starch ¾ Cup Potato Starch 1 Cup gluten-free Sweet Buttermilk Powder (be sure to read the label to avoid things like modified food starch, etc.) ¼ Cup gluten-free Baking Powder ¼ Cup Ener-G Foods brand Rice Polish (Can use ½ cup if you prefer really high-fiber) ¼ Cup Xanthan Gum This is a great mix for muffins. You might want to try my Pumpkin-Raisin Spice Muffins. -
(Gluten & Corn Free) Ingredients: 1/3 cup Baking Soda 2/3 cup Cream of Tartar 2/3 cup Arrowroot (or potato starch) Mix well. Store in an airtight container. 1-½ teaspoon of this mixture = 1-teaspoon of regular baking power
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8-M):
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8-M):