Gluten Intollerance etc.

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Gluten Intollerance etc.
Topic Started: Sep 3 2014, 01:08 AM (946 Views)
agate	Sep 14 2014, 04:04 AM Post #46
Posts: 21,864 Group: Administration Member #203 Joined: February 2, 2006	blizzard Sep 14 2014, 03:18 AM Xanthan gum seems to be necessary in many recipes using non-wheat flour. The main concern, from the few articles I scanned, is that it should be avoided if you have with digestive problems. I think the properties that cause an increase of, or introduces (in my case) such problems means I will try to avoid avoid gluten and gluten free foods! Probably much healthier in the long run. I have read about this problem too blizzard. It may be affecting me as I had gluten free bread yesterday and tummy is not happy today. That is really going to be to bad!!!



agate	Sep 14 2014, 04:08 AM Post #47
Posts: 21,864 Group: Administration Member #203 Joined: February 2, 2006	Darcie Sep 14 2014, 02:14 AM agate Sep 13 2014, 04:01 PM I was at Costco today and found a bad of gluten free flour. $8.99 if I remember right. If the recipe calls for 2 cups of flour just use this stuff. It has the potato starch & tapioca rice and sorghum. I hope to get at it tomorrow and I will try those biscuits and let you know how they turn out. I have about 10 bags with various stuff sitting on my counter. I have to dig out glass jars and labels to put it all in. I am going to be following those recipes carefully, probably tomorrow. Do you know the weight Agate? I got 5 lbs of this flour with a recipe on how to use it to replace regular flour in any recipe, it does say that one has to add Xanthan gum and gives you proportions. I tried a bread mix, the first one was great, the second time it did not cook in the middle in the time which was said on the box. Had to throw it out. I guess it all takes practice and experience. Yes Darcie the weight is 2.27 kg. It is called Cloud 9 and is produced here in BC in New Westminster. It is made up of rice flour, buckwheat flour, corn starch, potato & tapioca starch and xanthan gum.



Dana	Sep 14 2014, 04:19 AM Post #48
WWS Hummingbird Guru & Wildlife photographer extrordinaire Posts: 13,054 Group: Member Member #830 Joined: March 23, 2011	When I worked with a lot of East Indian people I was once given a dish with fried chick pea twists in a buttermilk/yogurt mixture. That was in the mid '70's and I remember it to this day. There are other things made with chick pea flour and being a bean it wouldn't have gluten in it, would it? Samosas for one though they are often too spicy for me. I found chick pea flour very hard to work with - sticky. Because of its good taste it is something gluten free diets might well incorporate.



margaret	Sep 14 2014, 04:47 AM Post #49
Red Star Member Posts: 2,276 Group: Member Member #1,032 Joined: October 3, 2013	I found that chick pea flour took some getting used to especially when using it as a thickener but it sure tastes good.



erka	Sep 14 2014, 08:52 AM Post #50
Gold Star Member Posts: 5,330 Group: Member Member #233 Joined: February 8, 2006	Dana: Sounds like Pakora, which is made with chick pea flour. They are such a treat but so fattening - deepfried. Here is a recipe (probably gluten free) http://www.vegrecipesofindia.com/mix-vegetable-pakora-recipe/ Edited by erka, Sep 14 2014, 09:51 AM.



Darcie	Sep 17 2014, 10:41 AM Post #51
Skeptic Posts: 31,154 Group: Member Member #714 Joined: March 30, 2010	Made my bread yesterday, but made a booboo. I never realized it would rise so fast, and by the time I got there it was slightly overflowing the bread pan. I cooked it anyway. It is mangled looking but is really good. I had to cut the sides off to get it out, I had those hot with butter, they were very good and did not fall apart. When cool I sliced it and froze it. I just put a slice in the toaster, had butter, mayo, bread & butter pickles and some roast beef. The bread did not disintegrate and was really good. I will have to watch the rising a lot closer, rises a lot faster than regular bread. It is not difficult to make either. Edited by Darcie, Sep 17 2014, 10:42 AM.



agate	Sep 17 2014, 12:20 PM Post #52
Posts: 21,864 Group: Administration Member #203 Joined: February 2, 2006	A theory, that makes sense to me, was explained to me the other day by a friend. She gets her flour from a local place where they mill ancient grains...ie- no GMO grain, which apparently is what we all get now. Her dentist told her the reason she has very little plaque is because she eats this way. Gmo's have about 27 chromosomes compared to the 4 that the old varieties have. I believe our bodies are not made to absorb this amount, hence the spike in gluten intolerance . All these genetically modified food stuffs are going to come back and bite us in the ass!!! I unloaded all my flour & pasta on DD this morning. If it is not in the house I will not use it.



agate	Sep 17 2014, 12:22 PM Post #53
Posts: 21,864 Group: Administration Member #203 Joined: February 2, 2006	Darcie Sep 17 2014, 10:41 AM Made my bread yesterday, but made a booboo. I never realized it would rise so fast, and by the time I got there it was slightly overflowing the bread pan. I cooked it anyway. It is mangled looking but is really good. I had to cut the sides off to get it out, I had those hot with butter, they were very good and did not fall apart. When cool I sliced it and froze it. I just put a slice in the toaster, had butter, mayo, bread & butter pickles and some roast beef. The bread did not disintegrate and was really good. I will have to watch the rising a lot closer, rises a lot faster than regular bread. It is not difficult to make either. I might give it a try tomorrow. I will have to see if I can decide how to adjust it using the cloud nine mix.



Darcie	Sep 17 2014, 12:26 PM Post #54
Skeptic Posts: 31,154 Group: Member Member #714 Joined: March 30, 2010	Was talking to my sister in Calgary today, she had just come out of the office of her specialist who is an endocrinologist. She said just about the same thing to her that you have stated now and did suggest that she at least only eat minimal gluten if not get it out of her system altogether. Appears it is not just a fad apparently.



agate	Sep 17 2014, 02:37 PM Post #55
Posts: 21,864 Group: Administration Member #203 Joined: February 2, 2006	Darcie Sep 17 2014, 12:26 PM Was talking to my sister in Calgary today, she had just come out of the office of her specialist who is an endocrinologist. She said just about the same thing to her that you have stated now and did suggest that she at least only eat minimal gluten if not get it out of her system altogether. Appears it is not just a fad apparently. That is good to hear. Maybe if more doctors get on it some thing can be done to stop this insidious spread of GMO's!



margaret	Sep 18 2014, 01:26 AM Post #56
Red Star Member Posts: 2,276 Group: Member Member #1,032 Joined: October 3, 2013	Well of course Monsanto will doe everything it can to discredit the idea that their experiments have nothing to do with our health and because this is a big money making company our government will go along with them. Harper doesn't like it when we criticise his buddies.



Darcie	Sep 19 2014, 09:22 AM Post #57
Skeptic Posts: 31,154 Group: Member Member #714 Joined: March 30, 2010	Made more bread, this time I watched it rise correctly, I also put parchment in the glass loaf pan and I did not enjoy cleaning the last one. Will always use parchment. I was advised by my doctor that I would have to do the gluten free for at least 3 weeks as my digestive system had to get used to it. I also had discomfort at first when I ate gluten free, not at all now. The only problem with this bread is that it tastes too good, I slice and freeze.



agate	Sep 19 2014, 09:32 AM Post #58
Posts: 21,864 Group: Administration Member #203 Joined: February 2, 2006	I am so lazy Darcie. I was at my fav veggie + market...they have a bakery too, and today they had gluten free bread, a new thing. So what the heck, I bought one. It is very good even though it is somewhat crumbley. It is a larger size loaf then others. $7.99 a loaf..yikes but will get a fair # of slices. They have quite a large selection of gluten free items but all are rather pricey. I see they are carrying the cloud 9 gluten free flour mix @ 12.99 compared to Costco @ 8.99.



Darcie	Sep 19 2014, 09:49 AM Post #59
Skeptic Posts: 31,154 Group: Member Member #714 Joined: March 30, 2010	Just looked at my receipt from Bulk Barn, the multi-grain bread mix is $5.54 for two loaves made it, it is very good and one only adds water and yeast. Have made that twice and still have some mix left. I bought what they all all purpose flour which is used to replace regular flour in any recipe, it it costly, $15.40 a kilo. I have not used it yet, will try sometimes next week. I got $5.16 worth which is about 6 cups. I have all the ingredients for the bread in the link I posted, I am on my second loaf and have at least enough for 2 more.



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