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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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    Tue Sep 27, 2011 5:54 am
    Forum Host
    wave.gif Hi Michael

    Great to see you joining us in the Gluten-free forum

    Don't be afraid to start a new thread if you have any questions or some gluten-free info to share icon_biggrin.gif

    We've a great bunch of gluten-freers here on the site icon_biggrin.gif

    Tue Nov 15, 2011 2:10 pm Groupie
    I use my toaster oven for toasting my GF bread etc..
    Hubby uses the toaster for his breads.
    I find that I can keep an eye on my toast better and it never burns. Nor does it break apart when removing.
    Tue Dec 20, 2011 4:04 pm
    Newbie "Fry Cook" Poster
    I can't even express how grateful I am to find this site.
    I was practically in tears trying to make sense of my first gluten free shopping experience last week. I wound up leaving with only fresh fruits and veg, fresh organic meats, some rice, and things that specifically said "gluten free" on them...after a two hour shopping trip with (a mercifully well behaved) three year old.
    Now I am in tears.

    This really gives me some hope <3
    Wed Jan 04, 2012 4:01 pm
    Forum Host
    wave.gif Hi kate
    Hope you are doing well learning to be gluten-free.

    We've a great group of gluten-free chefs on the site and never short of a new recipe to try

    Post away in the forum whenever you need some help or support icon_smile.gif

    Tue Mar 06, 2012 5:33 pm
    Regular "Line Cook" Poster
    I think most people concentrate too much on baking and substitutes for their old favorite packaged foods. The gluten free versions will never taste as good. (But corn pasta comes really close.) It's liberating to realize that if you eat real food like meat, fish, vegetables, fruits, rice, corn, and nuts, you'll be fine. My husband has Celiac disease and we have been gluten free for three years.
    Wed Mar 07, 2012 4:14 am
    Forum Host
    wave.gif Hi Mrs Kupkake

    You are so right! I think at first it's just like you must have what you are used to and everything must taste the same.............and of course it doesn't.

    After a while.......when you start feeling better and have gotten over the shock of having to immediately start on being gluten-free..........everything becomes much easier. Being gluten-free becomes a way of life for us. We become skilled at using ''alternate'' flours and starches and subbing in suitable ingredients to recipes.

    The one thing that I found the hardest was not having regular wheat bread for sandwiches. GF bread just isn't the same - doesn't have the same texture or taste. I've been gluten-free since my youngest was born ....just over 8 years now.

    Great to meet another gluten-free chef here on the site icon_biggrin.gif

    Wed Mar 07, 2012 11:21 am
    Regular "Line Cook" Poster
    Hi Julie,

    Yes, the main thing hubby misses is a good sandwich. So far, Pamela's Favorite Sandwich Bread has been his favorite, but it still is not the texture you would like for sandwiches. I am trying sourdough this week. I did sourdough years ago, but of course with wheat flour. I read a few days ago that a mixture of rice, corn, and amaranth for the starter may reduce inflammation in the intestines. He is okay most of the time but now and then he will have indigestion.
    Wed Mar 07, 2012 2:58 pm
    Forum Host
    Amaranth is something that I haven't used much.

    I would love to hear how your bread works out

    Toni in Colorado
    Wed Mar 07, 2012 4:41 pm Groupie
    **Jubes** wrote:
    Amaranth is something that I haven't used much.

    I would love to hear how your bread works out


    Me too!
    Wed Mar 07, 2012 6:50 pm
    Regular "Line Cook" Poster
    Here is a good article about amaranth and sourdough, with some more good articles at the bottom. They think using amaranth sourdough could help improve the shelf life of gluten free products. That in itself would be valuable. It goes bad so fast. Tons of articles regarding Celiac disease and gluten free foods on this site.

    Thu Mar 22, 2012 3:03 am Groupie
    So there is a gluten free flour that is a sub for all purpose flour? Is there a sub for something like cake flour or whole wheat pastry flour?
    Thu Mar 22, 2012 3:57 am
    Experienced "Head Chef" Poster
    I've started adding a teaspoon of psyllium husks to bread, muffins and pancakes. They seem to give more body to the gluten free mixtures and are very good for digestion.
    Thu Mar 22, 2012 7:26 am
    Forum Host
    Hi Maito

    I'm not sure about "cake flour"as we do not have such a thing in Australia.
    Whole wheat flour.........I think maybe using some brown rice flour, sorghum flour, add some psyllium ..........I think that may be a little trial and error with each recipe tried.

    Maybe one of the other gf chefs here has tried replacing whole wheat flour in recipes that may be able to help
    Thu Mar 22, 2012 8:08 am
    Forum Host
    Yankiwi wrote:
    I've started adding a teaspoon of psyllium husks to bread, muffins and pancakes. They seem to give more body to the gluten free mixtures and are very good for digestion.

    That's a great tip Yankiwi icon_biggrin.gif
    psyllium can also be used as a gf egg I'm thinking that it would help give added structure to the starches/flour.
    Thu Mar 22, 2012 7:59 pm Groupie
    The whole wheat pastry flour is a lot like the cake flour I think, a very soft flour for a softer crumb. If anyone has found subs, let me know!
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