Gluten Free – My Life

I’ve tried making a loaf with gluten free flour, and I followed the receipe on the bag of flour, as it said to not use a traditional receipe. The loaf came out TERRIBLE. It didn’t rise very well (despite me using the right amount of reactivated yeast) and was extremely dense and spongy. The receipe said to use two eggs in place of water, so with the next loaf, I substituted one egg with the equivalent amount of water, to see if that would help, and the loaf wasn’t spongy when it came out, but it was literally the texture of corrugated cardboard! However it had risen a fair bit.

Any tips on this one?

Have you tried any of these recipes at the site below.

http://www.fastq.com/~jbpratt/recipes/allergiesintol/breads.html

I was on a low carb diet and did not eat any breads for the past month and I felt great! My stomach pains, bloating, and constipation, and lethargy went away. As soon as I began introducing bread in small amounts back into my diet, I started to get the same symptoms again that I have had my whole life. Could this be an allergy to bread, namely wheat?

You don’t say what country you are in. You are probably producing an antibody to the protein in the wheat. This protein is called gluten. If you’re in the UK it called Coeliac disease – outside the UK it’s usually called celiac disease. Remove gluten from your diet and you’ll probably be OK. Gluten is in products made from Wheat, barley, rye and Oats. 1 person in 100 in the UK are said to have Coeliac. But one doctor tested 1000 of his patients and 35 had it. so that’s more like 1 in 30. you don’t always get all the symptoms you describe. left untreated – it can get nasty – so don’t ignore it. get your doctor to send you to hospital for a blood test for that antibody. The test is called the anti-endomysial antibody test. Then get refered to a gastroenterologist if it’s positive and a dietician. The specialist will help you join Coeliac UK if you’re in the UK. Most countries have some kind of society to advise on diet. Coeliac is also hereditary – you could have inherited it or contracted it when you got an infection. You can pass it on to your children. It effects children and can stunt growth – not mine – I’m 6ft 2" tall! More info on the medical page of my website. Plus the other conditions you risk if you don’t stick to your diet. Assuming you have it of course. Some very few people are allergic just to wheat – but it’s very rare. You are more likely to be a coeliac – you have all the symptoms. Even beer isn’t gluten free and lots of other stuff like soy sauce, so you need to join something like Coeliac UK to get their food list of Gluten -free foods. Gluten -free foods are available on a doctors prescription for diagnosed Coeliacs. Bread made from rice, biscuits( cookies) that are gluten free, pasta, pizza bases. Get a season ticket for your prescriptions in the UK – one for 6 months or a year – unless you get free prescriptions. Contact me if you need help and the blood test is positive.

….places like McDonalds, Subway and pizza hut should cater for us? Should they introduce wheat free buns and pizza bases? Or do you know of any fast food joint that already does this?
Just to let you know… I dont have an intolerance to gluten, just wheat.

I don’t think it is worth for them, unless the number of people with this allergy rises significantly.
When a lot of people started to have a diet, they improved the menus, so probably the same will happen in a few decades whel allergies become even more common.

P. S.: My dad’s wife had wheat allergy too and a few years ago all of a sudden it was gone. Good luck.

i have had blood tests several times and i have had a biopsy,colenoscopy,endoscopy,and a pill cam(taking pictures of your insides through a pill camera device) i have all the symptoms of a celiac and i know that sometimes you can still have it but i have been tested so many times and this has to be what it is. i am 13. can anyone help? please, it would be greatly appreciated. thanks.

Are your symptoms just every once in a while? Or are they all the time. If they are every once in a while it could be something that needs to be flared up to be seen happening. I know someone that has been through this and sad to say nothing was really found for her either.
I suggest this though. If you feel you have celiac disease than you should avoid gluten, a protein in wheat, rye, and barley. Go to google or web md and look up a gluten free diet. If this helps your problems than keep with that diet. If that doesn’t help you than you need to look else where.

Author Robert M. Landolphi showed Dave Price how being gluten-free doesn’t necessarily mean giving up bread and pizza.

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Excerpts from a lecture by Dr. Rick Peterson, author of The Gluten Effect, speaking at Draeger’s Gluten-Free Club in San Mateo on 9/20/09. Go to http://meetup.com/gluten-free-club/ for more information.

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How to use stomach yoga to treat food allergies in this free health video.

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There are many ready made gluten free flours available to purchase, but I have never found one that comes close to matching the real thing, i.e.wheat flour. Has anyone experimented with gluten free flour combinations or used ready made mixes that they found as satisfying in baked goods as wheat flour?

From experience as a Coeliac of 41 years and a chef of 25 years I havent come across a flour that realy comes anyway close, they are all pretty much the same.

Using a bread machine does have better results.

However you might want to try these people:
www.dovesfarm-glutenfree.co.uk

Its down to the method and other ingriedients ie:
I use,carroway seeds, rosemary,poppy seeds and rye etc, also try making it the same way as focaccia bread I find Italian and German recipes good for this flour.

12-18 rolls

Water 1-1/4 cups
Eggs, whole 3/4 cup
Vegetable oil 3 tablespoons
Honey 3 tablespoons
Garfava bean flour 1-1/2 cups
Cornstarch 1/2 cup
Tapioca flour 2/3 cup
Rice flour 1/3 cup
Xanthan gum 1 tablespoon
Salt 1-1/2 teaspoons
RED STAR® Active Dry Yeast 2-1/4 teaspoons

Bread Machine Method

Have all ingredients at room temperature. Combine water, eggs, oil and honey; pour
into baking pan.

Thoroughly blend dry ingredients (including yeast). Do this either in a bowl with a wire
whisk or shake together in a gallon size, self-sealing plastic bag. Add to liquid ingredients
in the baking pan.

Select the DOUGH cycle, but stop the machine as soon as the mixing is done; do not allow
dough to rise in the machine. Pour batter into greased muffin cups. Cover, let dough rise
approximately 30 minutes. Bake at 375ºF for 15 minutes, until tops are golden brown.
Remove from cups after 10 minutes.

Mixer Methods

Heat water to 110º to 115ºF and pour into mixing bowl. Add yeast and allow to hydrate
for 5 minutes. Add eggs, oil and honey to water and yeast.

Thoroughly blend dry ingredients (except yeast). Do this either in a bowl with a wire
whisk or shake together in a gallon size, self-sealing plastic bag. With the mixer on a
low speed, gradually add to liquid ingredients until all dry ingredients are well blended.
Beat on medium speed about 5 minutes.

Spoon batter into greased bread muffin cups; allow to rise approximately 30 minutes.
Bake at 375ºF for 15 minutes; until tops are golden brown.

Hope this is of some help.

I’m going to my Dad’s for Thanksgiving, and his new wife is allergic to Dairy & Wheat. I want to bring a dessert that she can eat too, because she’s been the nicest step-mom I’ve ever had… and I’ve had a few. Please help!

Actually, the larger supermarkets carry a large selection of non-dairy and milk substitute products. Most recipes are not affected by the use of these products. You seem to be a thoughtful person my friend.
Good Q
Good luck