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    You are in: Home / Community Forums / Gluten-free Diet / Celiac Disease / Some Gluten-free Tips
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    Some Gluten-free Tips

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    Chef# 616082
    Fri Feb 27, 2009 7:16 pm
    Food.com Groupie
    Hi Suzy

    Nice to meet you and thanks for the tip and the reviews.


    Sheri
    Suzy mom to 2
    Tue Mar 31, 2009 12:48 pm
    Regular "Line Cook" Poster
    Wow, I wish they'd sell that stuff where we live! We do use lactase enzyme capsules (just open one and mix in with the first spoonful of whatever it is that contains lactose that DD eats) and then we're fine. Gouda cheese and many other hard cheeses contain almost none or none lactose, and living in the Netherlands we have plenty of choice there icon_biggrin.gif
    We're finding out what works by trial and error, really. The amount of lactose a lactose intolerant person can handle is personal, so there is no better way to go about it, I suppose icon_wink.gif
    LittleWonder
    Tue Apr 21, 2009 7:48 pm
    Newbie "Fry Cook" Poster
    icon_biggrin.gif Thanks for sharing: half my family are Celiac & suffered terribly as children & into adulthood throu misunderstanding & worse, misdiagnoses - my one sister was even put on a hi fiber diet by one knowledgeable Dr. which nearly finished her off completely - just awful... I seem to be OK, being that I have no problems with most pasta, but steer well clear of 160b, so do have Food issues!
    I do have some Q's regarding the different names for ingredients in different countries - having lived in Great Lakes I know ingredients can go by different names in different areas, let alone between countries.... & Now I'm in OZ from UK!
    Almond Flour: Is this just ground, pure almonds? (I remember I could never find ground almonds!)
    Tapioca Meal/Flour: Would that be the same as Arrowroot, which is pure flour-looking tapioca?
    I assume Rice Flour is an actual flour, as a wheat flour would be, rather than just ground rice or ground wheat?
    Ground Hazelnuts are a great substitute for almonds, as not everyone can eat them & they can be cheaper...

    Another pet hate is why do Corn Flakes & other corn cereals have to be mixed with other cereals!? After all there are several wheat-only cereals that sing that benefit from the rooftops!

    icon_confused.gif Where would we find guar gum - in the supermarket?
    Maybe we could get up a list of ingredients/equivalents & alternatives - could be a PROJECT. There are some Newbies arriving here from England soon who are celiac, so I'm trying to do my research ahead of time, as well as helping myself... Many thanks to this very helpful & informative forum icon_smile.gif
    **Jubes**
    Sat May 02, 2009 6:34 pm
    Forum Host
    wave.gif Hi LittleWonder

    Great to meet you icon_smile.gif

    It is unbelievable that so many doctors know so little about Celiacs Disease and so common for it to go undetected when all the signs can be there.

    With regards to your question about almond meal/flour.....
    From Wikipedia, "Almond meal or almond flour is made from ground sweet almonds. Almond flour is usually made with blanched almonds (no skin), whereas almond meal can be made both with whole or blanched almonds. "
    In Australia we buy this product as almond meal but I think it is more widely named almond flour in the US and Europe.
    You can make your own by grinding blanched almonds in your food processer until they are very fine. I love using almond meal as it keeps gluten-free baked products moist and seems to give them a better texture. Baked goods will keep fresher for longer. It is expensive to buy. Check out your bulk grocery sellers or warehouse style stores. I have purchased a 1 kilo bag for $AU20.

    Hazelnut meal/flour is great in gf baking too. WIll give a more nuttier taste and is a darker colour. Again you will buy this product labelled as flour or meal. You can make your own

    Arrowroot is starch extracted from the roots of the arrowroot plant. Tapioca is a starch from the cassava plant. They are very similar and have the same baking qualities.
    Arrowroot and tapioca starch are very similar in source, manufacture and paste characteristics. Often arrowroot sold in Australia is actually tapioca starch.
    Tapioca starch and tapioca flour are actually the same thing. Its a fine white powdery starch.
    Arrowroot starch can also be labelled as arrowroot, arrowroot flour or arrowroot starch.

    It's no wonder there is a lot of confusion when we start on gluten-free cooking!

    I hope that I haven't confused you even more.

    Julie
    LittleWonder
    Sun May 03, 2009 7:58 am
    Newbie "Fry Cook" Poster
    icon_biggrin.gif Hello Julie: How kind to write me back such an informative piece. I probably should start by saying I live in Tasmania...
    The last week my head nearly blew up trying to sort the labels while shopping for this meal I served today! In UK now, you can pick up any package & pretty well know if it's safe for vegetarians, celiac's, vegans, as well as a host of nut allergic people, so a can of Heinz Beans will state the Gluten Free check & Veggie V - so you don't need to be a food scientist to recognize if there are any verboten hidden ingredients, thickeners, nuts or meat flavors, but in Aus is not so easy!
    I don't think Claremont is the center of the Non-Standard Diet World, either, so I'd love to hear from anyone too, in the Hobart area that knows the places to shop! I found 3 different gluten-free flours, incl one 'shortcrust pastry mix'. I wondered which would be best, but as the mix promised amazing results I used that over the GF plain flour for my 4 different veggie quiches... Being this was the 1st time I'd ever tried making GF pastry, I was cautious, but was surprised at my results, as w/reg pastry it's getting to understand the feel, so using 4 smaller instead of 1 larger pan was a good move & lining the patty pans w/silicon rounds was smart too! So once cooked they popped out easily & slid off whole, onto the salad base & looked good enough to eat! BUT, Yep! You guessed it! There was a glitch in my 1st GF pastry-baking attempt, being that the short crust pastry was sweet! Honestly, can you believe it! I saw there was sugar in the mix, but figured it's Australia, the home of Chicken Salt (sometimes 1/2 salt 1/2 sugar yuck!) they have a sweet tooth, perhaps it's for binding!? You live & learn! But otherwise all was good! (I think?!)
    I found Woolies Taco shells which are a great GF product, so the non-veggies had beef, mushroom & bean or Chicken Tacos, with lots of nice veggies, homemade guacamole, dips & a home made sweet chili sauce, followed by a very decadent Eaton Mess using Woolie's GF Meringue nests & Mc Cain's delicious frozen 4-berry fruits...
    But I must say I don't envy my new friends trying to shop for GF Vegetarians + even I forgot beer is out of bounds too! But many thanks for the advice, it will be very helpful.

    But it wouldn't it be great if some of these terms could be standardized along with a system of honest Product labeling - just putting the codes along the bottom of a product would save sooooo many headaches.
    Cheers, have a G'Day icon_smile.gif
    DeniseW
    Thu Jul 30, 2009 3:26 pm
    Newbie "Fry Cook" Poster
    Agar-Agar is an ingredient made from seaweed. I've use it in baking as a substitute for gelatin, an animal-based product. You may need to experiment with amounts.

    Best regards,
    Denise W
    WI Cheesehead
    Sun Aug 02, 2009 12:51 am
    Food.com Groupie
    Well, we've tried to go mostly gluten free, but bcz of being on the anti-candida diet. I actually found that my 6yo's behavior has much improved since then. When we've occasionally had pasta (recently after being off of it for 3 months) I noticed his hyperness kick in that evening. Anyways, my DD was tested for food allergies and came up with 12, including milk and wheat (but not oats, rice or buckwheat, thankfully). I am hoping to glean some more ideas on this forum. I have tried to make a gluten free, yeast free bread, but most of them have not turned out real well. The one I've tried 3 times has not risen hardly at all, but it stays together and still tastes pretty good. I didn't have any margarine (we were using butter till today) so we tried putting on a little coconut oil and it seemed to work. The bread is Gluten Free Bread (With Almond Flour), but I got it off of her blog. I want to try Multi-Grain Bread (Gluten, Dairy and Egg-Free) tomorrow, as we've decided to use yeast again.
    Beesparkle
    Thu Mar 25, 2010 12:49 pm
    Regular "Line Cook" Poster
    Granny Dragon,
    I am a newbee in this celiac. Cooking, baking. Please kee us informed here. For the newbees. My Docotrs are real ignornat in this and my regular doc. Yet, I suffer so much with trips to the bathroom . They give meds but it don't help. All they want to do is scope down throat and else where. My problem after my testing was the large bowel. I read about it. It says the small and large are still related to Celiac. My Specialist says. Eating free Gluten wont be the answer and is very expensive. My daughter in-law bought me all the products before we all took the cruise to the Caribean two years ago. I stayed with her for one week prior to the trip with hubby also. She made everything for me. Gluten free. It helped. Then I was good for 7 months not going by free Gluten when I got home.. Silly me.

    Then this year. Every thing is starting up again. Problems. So here I am . Wanting to get my health back. I am in my late 60's. So I do not want sickness to rule me again.
    Yankiwi
    Fri Sep 17, 2010 5:24 am
    Experienced "Head Chef" Poster
    Gluten free bread seems to brown rapidly then burn when toasted. To prevent this, when baking, I like to cover loaves with foil after a few minutes. This can be tricky and I've found an easier way. Buy two Glad foil roasting pans. Cut one long edge off each leaving two three sided pans. It is easy to make your own shape by placing both pans over the top and overlapping to suit the shape of what you're covering. I always bake two loaves at a time and covering with the foil roasting pans is quick.
    **Jubes**
    Fri Sep 17, 2010 6:28 am
    Forum Host
    icon_biggrin.gif THat's a great idea Yankiwi!

    THanks for sharing your tip icon_smile.gif




    GF bread seems to take longer to toast than regular wheat bread also. As a result, it gets much hotter.
    I like to sit in on paper towel instead of straight onto my plate. Seems to help with stopping the steam from making it soft

    Julie
    Yankiwi
    Fri Sep 17, 2010 5:29 pm
    Experienced "Head Chef" Poster
    Still on the topic of toasting gluten free bread. My house is open plan and there is a smoke alarm almost directly above our toaster. GF toast almost always set it off. I made a wooden tray (because I couldn't find one the right size) about an inch bigger in all directions than the toaster and sat the toaster on it. When I toast bread I pick up the tray with the toaster and place it on the stove, turn on the rangehood and toast. The tray makes it easy to move the toaster and contains the crumbs.
    The paper towel idea is a good one too.
    **Jubes**
    Fri Sep 17, 2010 11:33 pm
    Forum Host
    sounds like a great solution.
    That would be so annoying with the smoke alarm going off each time you toasted icon_lol.gif
    Toni in Colorado
    Thu Jun 02, 2011 8:24 am
    Food.com Groupie
    Thank you for all this information. I printed copies for me and our daughter.
    Chef #1969766
    Fri Jul 29, 2011 2:56 am
    Newbie "Fry Cook" Poster
    hi for in this case . peoples should try SCD diet . That is all about guloten intolernce . Here's a Best Book to read ( INTESTINAL HEALTH THROUGH DIET) .Must check it . Thanks alots
    LINK DELETED
    Micheal21
    Tue Sep 27, 2011 5:32 am
    Newbie "Fry Cook" Poster
    Thanks for sharing sucha good info for celiac sufferers ... i am also living with celiac disease and i believe that it's really difficult to figure it our all the time that what to eat or not . Hopefully this info will be helpful for me . Thanks
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