Gluten Free? Looking for Friends and food ideas

nickelp22 wrote: »

cleverpun wrote: »

First started a gf diet in 2001 and, believe me, it's much easier these days. Udi's makes a decent sliced bread, as mentioned. My favorite gf pasta is still Tinkayada brown rice spirals. If you cook per the package directions you can't tell the difference.

Regarding baking: you'll need a different blend of gf flours depending on your desired outcome. After over a decade of experimentation with gf flour here are my best tips:

Pizza crust should be about one half tapioca flour and one half a combo of sorghum, rice, gf oat flours. Work the dough as little as you can get away with or it gets very tough (ditto with yeast breads).

Never use tapioca flour in anything you don't want to be chewy. (ie- pie crust).

Quick breads like pancakes, muffins and banana bread can be made entirely with a combo of almond and coconut flours as long as you use the right amount if eggs, fruit and leavening.

Yeast breads will generally require an extra protein or binder (xanthan gum, guar gum, and/or extra egg white).

Rice flour tends to be very chalky so use it somewhat sparingly and always as part of a flour blend. It can have a noticeable metallic taste on its own.

Garbanzo flour has a very strong taste. (I ruined a pot of chicken and dumplings experimenting with it once.) My only useful recommendation for it is to produce a great crispy fried coating on foods you're planning to dip in loud sauces.

Almond flour and coconut flour are generally great for baking sweet things like cakes.

It's good to mix several flours in many cases since most flours have a particular flavor when used solo that may not be desirable.

Here's my favorite all-purpose gf flour blend (cookies and such):

1 part coconut flour
2 parts almond flour
1.5 parts sorghum flour
1-1.5 parts gf oat flour

This is really helpful thank you! I love to bake with my children so this will be helpful over the holidays I tried some flourless recipes I found online but they were dry and crumbly. We make a lot of cookies and muffins.

I was originally diagnosed in college (about 13 years ago) and was told by the GI doctor no white flour and you will be fine. So like a 22 year old would I tried for a few moths and it was hard and expensive and not helpful so I gave up and totally forgot about it. Then I got sicker this past year and was reminded of the original diagnosis. So when I started again it was much easier and better than in 2002.

I have seen Canyon Bakehouse you can set up deliveries for your products. I like their bread anyone ever try that?

xXBabyBelleXx wrote: »

I live in the Uk and I choose to not eat gluten as it makes me feel terrible. Headaches (migraines), bloating, stabbing stomach pain, diarrhea, skin rashes and I feel lethargic . I've been tested for celiacs disease twice (blood test) and both times have been found negative. My doctor now thinks I might just be very sensitive or intolerant to it. So I know some tricks and do / donts when avoiding certain foods. I try my best to eat natural foods that dont contain gluten or make my own, but do buy bread and gluten free oat cakes / porridge. Once you get used to it, I find its not that difficult - but worst part is eating out or going to a friends house for a dinner party..Ive even experienced an Italian restaurant refuse to cook my gluten free pasta that I took with me! :-( But good luck and if you need any help, I'll happily be friends also. To be honest, its a very healthy diet if you can try to avoid eating all the ready made stuff :-)