Gluten-free Help

Hey everyone, my friend has an awesome daughter who was just diagnosed with Celiac's disease which means no gluten for her anymore. I just wanted to open a thread to anyone who has any experience with gluten intolerance and ask for any tips/advice/recipes that my friend could use for her daughter.

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Johan_Edstrom_5586

One of my better G+ friends focuses on gluten free and has her own drink line.

She is up in Canada.

https://plus.google.com/u/0/communities/117445287472366088567?partnerid=gplp0

Ian_Tuck_75954

I'd look into the What IiF Flour, a measure for measure substitute for glutinous flour. Good place to start.
http://blog.ideasinfood.com/ideas_in_food/2012/02/what-iif-flour.html

Brendan_Lee_56950

Or cup for cup from thomas keller if you want to just purchase it outright.

Chris_Young_80640

@Parker — I assume you've seen the flourless carrot cake? The technique can be simplified and adapted to other recipes. If you have a specific recipe in mind, I'm sure we'd be happy to help suggest some gluten-free approaches (although I will say that bread is really, really difficult).

Kimberly_36278

Good morning, I have been diagnosed with Celiacs and although it is frustrating the amount of things that have gluten in them, the struggle that I am having is with a hamburger buns. I am doing okay with not having any other bread, but I am ready to just cry with the need for a hamburger bun that does not taste like a brick. Any suggestions?

Chris_Young_80640

@Kimberly — I wish I had good news for you, but hamburger buns without gluten are going to be a very tough development challenge. I would look at steamed rice buns as a place to start.

Samuel_68313

A friend of mine has Celiacs and would often be trying different breads and they were all absolutely dreadful. The only way we could make most of them edible at all was to cover them with butter and toast them.

DiggingDogFarm_65362

This stuff may be worth experimenting with:

Freedom® Gluten Replacement

pgcath

Cup 4 Cup will change your life. Good stuff.

Also interested in the What_Iif flour @Ian mentioned.

Brandon_34695

I haven't made a good GF (yeasted) bread yet either, but you can make some great buttermilk biscuits with C4C.

Pancakes are also a great application.

Manfred_18311

@Kimberly

You can try

buck wheat flour- corn flour – millet flour –chicken pea flour- soya flour-or

coco flour you might have to make some research to get gluten free yeast but it

should be possible.

Important by

make GF buns is the right kneading of the ingredients. Since your flour isn’t containing any

Gluten protein (wheat gum) you should not overwork the dough otherwise the structure

gets ripped and as result you get the “brick”. Once the dough consistent is

right quit further kneading of the dough, divide it in portions and let it rest

on the backing tray for one hr., than bake it.

Hope this

will help to get your burgers back.

Sweet chestnut

I also could recommend, complete gluten free but high on alkaline which supports

to balance the acid level, I always manage

with a rich main course, like duck, to bring in a sweet chestnut recipe. It also

contains essential amino acids, vitamins and potassium.

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mso-bidi-theme-font:minor-bidi;mso-ansi-language:EN-US;mso-fareast-language:

EN-US;mso-bidi-language:AR-SA">I have friends with celiac diagnose, it’s a hustle

in the beginning to sort out what and what not to use for cooking but once you

adjust you can enjoy food and cooking without worries.

e_lancaster2002

I've been GF for 2 years, and still haven't found a hamburger bun I really like so I do without.

For baking, the best grain flours I've found are from Authentic Foods. They are superfinely milled, so no gritty texture in the final product. They can be hard to find, but have an online store. I use a blend of their superfine brown rice flour, superfine white rice flour, and Ener-G brand tapioca starch (2:1:1 ratio) for my AP flour mix. I find Cup4Cup can be gritty, so I actually don't use it very much. Recently I learned about a type of modified tapioca starch called Expandex, which I am going to try in place of regular tapioca starch the next time I make a batch of AP flour mix. Apparently the modification makes baked goods stay fresher longer, and keep their shape better.

If you are trying to convert recipes you already have, one cup of flour weighs 140 grams, so use your scale rather than measuring cups. In general I use the 140 grams rice flour blend + 1 tsp xanthan gum to replace a cup of wheat flour. Also, letting whatever you are making rest a while to let the rice flours absorb the water fully, keeping the product from feeling gritty. When I make a dough like pate brisee I replace some of the water with an egg white, as the proteins in the egg white do a nice job of helping the pastry dough hold its shape (the way gluten would in wheat dough). To make a softer cake-type flour I replace some of the AP flour with cornstarch and even a little powdered skim milk, which gives it a more tender crumb.

The best GF baking recipes I've found are on the blogs Gluten Free Canteen and Brave Tart (which is not a GF blog, but she has a lot of recipes there she has made GF). Also, Tartelette has a lot of GF recipes including a laminated puff pastry dough that I am planning on trying soon.