Gluten Free – My Life

http://LivinLaVidaLowCarb.com/blog blogger Jimmy Moore and his wife Christine talk about a truly amazing new bread product that is gluten-free, low-carb, wheat-free, yeast-free, sweet-free, and dairy-free in the latest installment of their popular “Livin’ La Vida Low-Carb on YouTube” series.

In Episode 83, Jimmy and Christine tell you all about a new product from Julian Bakery called Purity Bread. Each 1/4 inch slice contains 2g net carbs, 7g protein, and tastes like sourdough bread. It can be used to make a low-carb stuffing or even that wonderfully-tasty Purity Pizza recipe that Jimmy made in this video. Here are the ingredients you’ll need to make that recipe:

Purity Bread from Julian Bakery
Butter
All-natural spaghetti sauce
Mozzarella cheese
Pepperoni

You can take advantage of a special $3 off coupon by using Promo Code 4993 at Julian Bakery:
http://www.julianbakery.com/jimmymoore_gf.html

Keep watching “Livin’ La Vida Low-Carb On YouTube” and send us your comments and questions at livinlowcarbman@charter.net anytime. Visit Jimmy Moore at his http://www.LivinLaVidaLowCarb.com/blog blog, http://www.TheLivinLowCarbShow.com podcast, and his discussion forum at http://www.LivinLowCarbDiscussion.com for even more education, encouragement, and inspiration about the amazingly healthy low-carb lifestyle!

Follow Jimmy on Twitter at http://www.twitter.com/livinlowcarbman or join him as a Facebook friend by visiting http://www.facebook.com/livinlavidalowcarb today! See ya on the social networking sites!

DISCLOSURE OF MATERIAL CONNECTION: http://cmp.ly/3

Duration : 0:9:54

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Technorati Tags: bakery, bread, Celiac, christine, dairy, Disease, Gluten Free, jimmy, Julian, la, livin', low carb, moore, pizza, purity, sweet, vida, Wheat, yeast

Here is another gluten free finds video featuring lots of great gluten free products for gluten free diets, celiacs and those with an allergy. I will be discussing, rice cakes, rice crisps, tamari, acidophilus, peanut butter, cross contamination, corn cereal, english muffins, flora smart, etc..

Duration : 0:10:0

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Technorati Tags: acidophilus, allergy, bob's, bread, Butter, cakes, Celiac, cereal, contamination, corn, crisps, cross, diet, Disease, english, finds, flora, Free, Gluten, glutino, Intolerance, lactobacillus, mill, mix, muffins, natural, organic, peanut, probiotics, Products, quaker, red, rice, tamari, Wheat

Here are my gluten free finds of the week, these are brand products that can be found at most supermarkets or online, you can check out my blog for links to these products if you are interested. These products can be used by people with celiac disease, those on a gluten diet or those with a gluten allergy.
http://glutenfreelab.blogspot.com/

Duration : 0:6:0

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Technorati Tags: allergy, bagels, bread, cake, Celiac, diet, Disease, finds, Free, Gluten, Intolerance, Products, supermarket, tortillas, Wheat

Jules Shepard, gluten-free cookbook author, shows how to make gluten free bread that is so good, you won’t even know it’s gluten free!

JGF Flour can be ordered on: www.julesglutenfree.com.

Check out her website at http://www.nearlynormalcooking.com for more recipes, tips, and how to purchase her All-Purpose Gluten-Free Flour and Cookbook.

Also, Check out the NEW facebook page:
Jules Gluten Free Flour
(http://www.facebook.com and search Jules Gluten Free Flour)
for more information

Recipe Shown:
1 tsp. apple cider vinegar
1/4 cup canola oil
2 T honey
1 T granulated cane sugar
2 T ground flaxseed
1/2 cup very hot water
1 cup vanilla yogurt (dairy or soy)
3 1/4 cups Nearly Normal All Purpose Flour*
1/2 tsp. baking soda
2 tsp. baking powder
pinch of salt
1 T flaxseeds
1 T rapid rise or bread machine yeast
Toppings of choice (coarse sea salt, sesame seeds, flaxseeds)

*I cannot predict how this recipe will work with any other flour mixture but Jules Gluten Free Flour

Directions:
Add all liquid ingredients to the pan first, followed by the dry ingredients. I recommend sifting all dry ingredients together in a bowl first, then pouring it into the bread machine pan. Reserve yeast for last in bread machines, making a small well in top of the dry ingredients in the pan, and pouring the yeast into the well. Select either the gluten-free bread setting on your machine, or the quickest bake setting like a light crust 1 1/2 pound loaf. Remove the pan from the machine as soon as it is finished baking.

Duration : 0:6:58

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Technorati Tags: allergy, bake, baking, bread, Celiac, cooking, Disease, food, Free, GF, Gluten, Intolerance, jules, maker, nearly, normal, Wheat

Testing out gluten-free bread rolls from Asda. They are made without the usual wheat flour. They are okay, except that they tend to disintegrate upon touching them, so you cannot treat them like normal bread, and they would probably turn a toaster into an incendiary device. They also have an oily linseed flavor.
Set to the soundtrack of a burger drive in dramatic call to the police…

Duration : 0:2:42

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Technorati Tags: allergy, bar, bread, Burger, Cheese, coeliac, cooking, drama, food, Free, Gluten, phone, recipe, roll, snack, vegemite, vegetarian, Wheat

Cranberry gluten-free loaf recipe.

Conversions – 225g = 8oz. (1/2 pound)or about 2 US cups

Gas Mark 5 = 375 Fahrenheit or 190 celcius (moderately hot)

NB: Make sure the batter is quite moist (gluten-free flours soak up moisture).

At its best eaten warm or (after a a day or so) toasted. Although not bad on its own, cold.

Use a sharp knife to cut it.

Also, different sorts of gluten-free flours produce slightly different textures. Rice flour produces quite a ‘cakey’ mix that is better untoasted than one made with pre-prepared, shop-bought gluten-free ‘bread’flour (which tends to end up with a harder, more bready loaf that almost certainly needs toasting). Experiment.

Duration : 0:6:21

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Technorati Tags: bread, cake, cookery, cooking, cranberry, elise, eliseharris, flour, food, Free, Gluten, loaf, recipe, sweet

Visit http://www.Zegee.com for more.

The baking of wheat bread depends on its gluten content. Wheat has three layers: the bran, the nutrient-rich germ and the enrosperm filled with starch and proteins. The important proteins in wheat are glutens.

Those proteins are also found in rye, wheat, and barley. They is found in most types of cereals and in many types of bread. Not all foods from the grain family, however, contain gluten. Examples of grains that do not have gluten include wild rice, corn, buckwheat, millet, amaranth, quinoa [kinwa], teff, oats, soybeans, and sunflower seeds.

Gluten can be removed from wheat flour by rinsing bread dough [dou] and kneading /niding/ it until all of the starch is removed. Gluten helps make bread elastic and provides it with the chewy texture it has when eaten. For this reason, gluten that is removed from dough is sticky and feels much like chewing gum.

Gluten provides many additional important qualities to bread. For example, gluten keeps the gases that are released during fermentation in the dough, so the bread is able to rise before it is baked. In addition, gluten firms up when it is cooked and with the help of starch, helps ensure the bread maintains its proper shape.

Gluten also has an absorbent quality, which is why bread is capable of soaking up broth. Because of this feature, gluten is often used by those on a vegetarian diet as an imitation meat. On the downside, gluten is believed to be partly responsible for causing bread to become stale.

Between 0.5 and 1.0 percent of people in the United States suffer from a disease called celiac disease, which is an allergy to gluten. Individuals with celiac disease must eat foods that do not contain gluten in order to prevent illness.

Gluten intolerance is also called celiac disease and is an inherited condition that causes an extreme physical reaction when they ingest gluten from grains like wheat, barley and rice. The condition is not curable, and can become severe, damaging the small intestine and causing poor absorption of vitamins and minerals or malnutrition. Though it usually cannot be cured, gluten intolerance can be addressed by avoiding products which contain gluten. This is becoming easier to do with many low or gluten-free foods available, which make good substitutes for foods with gluten. It’s a good thing that such foods have been marketed, since about one in 100 people may suffer from gluten intolerance.

Duration : 0:3:56

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Technorati Tags: amaranth, bread, buckwheat, Celiac, corn, Disease, Gluten, Intolerance, millet, oats, quinoa, rice, rye, soybeans, teff, Wheat

My demonstration on how I make bread. I made this in response to jackospacko’s bread making vid but he took it down so I’ll go solo on this.

No true recipe here, I just proportion the ingredients as I see fit and I haven’t had a bad loaf.

Duration : 0:8:7

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Technorati Tags: baking, bread, flour, Free, Gluten, grain, grinding, rice

I recently discovered that I have an intolerance to gluten, so I will be giving tips and tricks and sharing my experiences. As well as talking about Goop and bob’s red mill.

Duration : 0:10:54

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Technorati Tags: all, bob's, bread, flax, flour, Free, Gluten, goop, gwyneth, healthy, Intolerance, mill, organic, paltrow, purpose, red, rice, seed, sensitivity, tapioca