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Gluten Free Celiac / Coeliac Cooking

Gluten Free Celiac / Coeliac Cooking

My husband and my daughter both have coeliacs disease (or in USA spelt Celiacs disease) which involves an intolerance to gluten,they cannot eat anything which involves several food products including wheat, barley, oats, malt, glucose, flour, maize etc, so I tend to cook from "basics" they can however have corn starch/ flour in their food.

the latest recipe that I have used is fantastic, although full of calories,

You require--

2 mars bars
5 big spoons of thick cream,
3 bananas
ice cream that is gluten free (if you don't need it to be g-f, any ice cream can be used)

method--
melt the mars bars in a saucepan with the cream,until thoroughly melted
chop the bananas and place in a bowl
also put the ice cream in the bowl with the chopped bananas
finally, pour the melted mars bar mixture over the bananas and cream

simple to make and very delicious!

I would also appreciate anyone else's gluten free recipes from anywhere in the world, as it does tend to get rather monotonous, making the same things!

Cooking Coeliac Celiac Free Gluten

I have never before heard of this disease so I got Latina to post about it here. Besides that, I wouldn't mind trying that recipe, it sounds delicious, but I would have to run ten miles after. How does gluten free ice cream taste like?

Gluten Free Celiac / Coeliac Cooking Reviews Consumer & Travel Family Culture

The recipe is really nice, and the good thing about it, is that it isn't just for coeliacs! but you are right, it is full of calories, so you wouldn't be able to eat it every night!
gluten free ice cream is really just natural ice cream, without any additives, as normally you can get ice cream without any flour or thickeners having been used.
That is one of the food items that doesn't really have any bad results, unlike some of the gluten free products like bread, where they haven't been able to use wheat flour in the product, so it has been substituted with something else, and normally with disastrous results!
Although I must say in fairness, gluten free products have come a long way, since being first introduced, years ago, I wouldn't even have given them my dog!

Cooking Coeliac Celiac Free Gluten

DianC HEEEELLLLP!

I like to cook and have been trying to make bread simple yeast bread....result tasty heavy loaf that barely doubles in size.

I have been trying many recipes and non to date with great success. Pancakes cookies flat bread and what I now serve a a real treat rice flour wild apple pie. The pie crust is almost like very thin short bread in taste every one loves it.

My wife is the source of my evil in cooking she is border line in the gluten allergy but to make life real hard she moved up the task by being allergic deathly to eggs and milk.

I have tried many different flours and combinations there of as well as a friend of mine whose three children are in the same boat as my wife with the three allergies.

I have tried many different egg replacement methods but none seem to really do the trick. As I am sure you know eggs are the secret to rising the bread along with the Xanthan Gum. Remove one and the nice light fluffy bread turns into heavy tasty loaf. It turn out 9x4.5 inch and 4 inch thick. With egg it is 9x4.5 and 6to8 inch thick!

Have you any great suggestions...I do all by hand and am thinking one helper would be a heavy duty mixer or a real good bread machine. I know both help to make a lighter loaf as they tend to blend in more air then when done by hand.

I am getting very discouraged in the whole matter and I am researching it again on the internet. I do have some books on cooking with these flours but all have eggs in them.

Cooking Coeliac Celiac Free Gluten

That's a tough one! I don't really know what to suggest regarding the eggs, but regarding the milk, I think maybe try replacing it with soya milk which is dairy free?

We have got one recipe that you can try (we haven't) so sorry can't tell you how good or bad it is, but it may be worth a try!


Seeded bread

ingredients required:

5oz (150g) potato flour
50z (150g) chickpea flour
5oz (150g) rice flour
2oz (50g) sunflower seeds
2oz (50g) pumpkin seeds
2oz (50g) millet grain
1/2 oz salt
3 teaspoons of baking powder
8 fluid oz (250ml) water

preheat the oven to 2oo degrees c /400 degrees f / gas mark 6
grease and flour (with a bit of rice flour) a 1kg (2lb) loaf tin.


Method:

1. put all the dry ingredients in a mixing bowl, and mix together.

2. Add the water, and mix to make a soft mixture.

3. put the mixture in the prepared loaf tin and bake in the oven for approx 30 minutes, or until the loaf sounds hollow when tapped on the base.

4. turn out the tin and allow to cool. You may need to wrap this in clingfilm to reserve it from drying out quicker than normal breads (as this is naturally drier than other breads)

Hope this helps, if I find anything else I'll let you know!
I think you are right that a strong hand blender may be the answer, let us know how you go on!
All the best, Diane.

Gluten Free Celiac / Coeliac Cooking

I shall try this one it sounds like a tea biscuit recipe in some ways. The eggs are hard though but I shall keep at it. The bean flours do make great brownies though!. I have been adding extra baking soda and powder to help....

Gluten Free Celiac / Coeliac Cooking

Hi Krakyn, I think the key to the gluten free cooking is to try to keep things moist, as most things that I've tried to make have all tended to be on the dry side. Maybe use more soya milk in things than stated? It tends to be a trial and error thing!

I should have mentioned on my last post that (although this isn't directly linked to your baking query) we eat a lot of rice dishes and adapt them to be gluten free (ie replace anything like flour with a g-f equivalent like potato or rice flour) I set up a topic I think it was titled "care to share your rice recipes?" maybe that may be of help to you too!

Good luck with it, it certainly seems difficult!

Gluten Free Celiac / Coeliac Cooking Culture Family Travel & Consumer Reviews

I will check that post. I actually have a blend combination I make of bean and rice flours that lend almost cup for cup to replace wheat in most recipes.

https://www.amazon.co.uk/Gluten-free-Gourme...s/dp/0805064842[/URL]

Thanks Amazon for the link. Check your local library they may have a copy.

This is one book I found very good I am actually going to try and contact her her and see. I also note that if it is more humid out one needs to use more yeast? No sure why. I do think you might be right on the moisture idea though too much and I find it falls. Rises nice almost four times them flop. Might need to up the salt in it to stop that. I also think that it might be like a cake one big bang and it is a fall down just due to the moisture content. Playing around might be the solution.

Just found this site sorry for the edit.

https://www.enabling.org/ia/celiac/rec/mixes.html



Edited: krakyn on 20th Sep, 2007 - 2:48pm