Re: gf bread? (was And a short digression)

[Guest guest]

> I want to ask this question to Robin or to anyone else who is GF. Do

> you eat gluten-free bread or anything? Does it work, or is this just

> a silly and ineffective psychological crutch? In other words, when

> you go gluten-free, it means you have to go wheat-free. There are no

> substitutes. This is a very important question for me. Maybe someone

> else has mentioned this before, but I missed it somehow. Sorry.

>

José ,

In the U.S. gf includes wheat, barley, rye and oatmeal. In the U.K. oatmeal

is allowed because it is processed separately from wheat contamination.

Oatmeal's protein is a bit different than the other's but can give serious

celiacs the same reaction.

There are quite a few gf flours that are combined to get the consistency of

white flour and various ingredients to bind that flour like gluten does.

Rice flour, potato starch, tapioca starch seems the most used combo. Most of

the celiac forums focus around the commercial gf products and wheather

specific products are gf or not.

Personally. I spend enough time reading labels to not want to have to

question everything with just a different processed diet. Much simpler to go

to produce and know a root vegetable is a root vegetable and spend my time

in the kitchen instead.

Maybe a dozen times in the last year I've mixed up gf flours and made

brownies, quick bread or pancakes. With warmer weather rice pasta is more

ok, lighter than in winter. All of it does trigger carb cravings and really

has no benefits to energy. It's a crutch. Much easier to substitute gluten

than dairy. I do eat tacos on corn tortillas with sour cream. Hazelnut milk

and nut flour baking don't give me the cravings or energy loss.

Hope this explains somewhat.

Wanita

[Guest guest]

>I want to ask this question to Robin or to anyone else who is GF. Do

>you eat gluten-free bread or anything? Does it work, or is this just

>a silly and ineffective psychological crutch? In other words, when

>you go gluten-free, it means you have to go wheat-free. There are no

>substitutes. This is a very important question for me. Maybe someone

>else has mentioned this before, but I missed it somehow. Sorry.

>

>José

My bread recipe is in the files section. We do make bread quite

a bit, and visitors can't tell it from wheat bread. We make GF

pasta too (Tinkyada brand is the best). It's not an ineffective

crutch at all: I think my family would rebel if they didn't get

their treats! The bread and pasta have no nutrients to

speak of, nor does the white rice, but it doesn't make them

sick (they used to have a lot of stomach problems) and I make

up for the lack of nutrients with lots of other good food.

I use a lot of egg whites to make up for the lack of gluten,

and a bit of xanthan gum. Cookies and cakes are easy

to make GF, plus I can buy them locally.

Interestingly one of the most popular bread-ish things

in the celiac groups is Chebe bread, which was invented

in Brazil when the native wives of the Portugese tried

to make European-style bread for their husbands, using

manioc flour! Tapioca flour is a great GF ingredient.

There is a funny story: we had a guy working here daily.

We all eat together at lunch. After he'd been here about

3 months, someone mentioned that we don't eat

wheat. He stared down at his fork full of pasta

and got this weird look on his face and said " So

what the heck am I eating !!!!??? " .

Heidi Jean

[Guest guest]

> We do make bread quite

> a bit, and visitors can't tell it from wheat bread. We make GF

> pasta too (Tinkyada brand is the best). It's not an ineffective

> crutch at all: I think my family would rebel if they didn't get

> their treats! The bread and pasta have no nutrients to

> speak of, nor does the white rice, but it doesn't make them

> sick >

> Heidi Jean

On second thought, forgot rebellion. Is effective.

I don't get the why don't you make us pasta anymore.

They're both satisfied with rice pasta now so I feel better about it.

There's no after wheat meal grumpies.

Should try bread for husband. Daughter likes rice better. Did find millet

bagels for her.

Wanita

[Guest guest]

Heidi Jean

> Cookies and cakes are easy

> to make GF, plus I can buy them locally.

I'd love to get at least one cookie and cake recipe (and brownies)

that appeared 'normal'. I have tried a GF & diary free cake using

Quinoa flour and applesauce that's very good, but 2 of my kids don't

like it.

I have printed out your GF bread recipe (twice, my sister took my 1st

copy!), and am gathering the ingredients to give it a try. Can you

tell me if there is any kind of gelatine that's better than another?

is Knox okay? is there such a thing as organic or NN type gelatine?

Thanks!

Jan

[Guest guest]

>I don't get the why don't you make us pasta anymore.

>They're both satisfied with rice pasta now so I feel better about it.

>There's no after wheat meal grumpies.

Yeah, my crew can't tell the difference. My dh did go out and

eat " real " lasagne once and got sick, now he won't touch it.

>Should try bread for husband. Daughter likes rice better. Did find millet

>bagels for her.

>

>Wanita

The bread keeps nicely in the freezer ... homemade bread of

ANY sort tends to mold in my kitchen, which is why I stopped

making it in my gluten days. But now I slice and freeze it

so it's handy when/if folks want it. I freeze bacon too ...

cook the whole 2lbs up at a time, then pop it into the

toaster oven to crisp it up for breakfast.

Heidi Jean

[Guest guest]

Jan:

>I'd love to get at least one cookie and cake recipe (and brownies)

>that appeared 'normal'. I have tried a GF & diary free cake using

>Quinoa flour and applesauce that's very good, but 2 of my kids don't

>like it.

I actually make brownies more than cake: I never was good

at cake! And it's a lot easier using sorghum flour than

the potato/tapioca/rice flour mixes. However, my dh decided

he can't do sorghum flour well. But it cooks like wheat flour.

I make cookies from the Joy of Cooking cookbook though,

using something like 2 cups rice flour, 1/2 cup tapioca, 1/2 corn starch,

and 1 tsp xanthan gum. Add as much flour mix as ncessessary

to get the right consistency.

>I have printed out your GF bread recipe (twice, my sister took my 1st

>copy!), and am gathering the ingredients to give it a try. Can you

>tell me if there is any kind of gelatine that's better than another?

>is Knox okay? is there such a thing as organic or NN type gelatine?

I use Knox: there probably is something better but I have to

choose my battles!

>

Heidi Jean