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Started by WibbleAgain on May 27, 2020 6:24:20 AM
Gluten Free

I have gone on a gluten free diet and it seems to be helping, a lot.

I have now acquired: buckwheat flour, brown rice flour, white rice flour, arrow root flour, unmodified potato starch, maize meal. I shall be experimenting.

Please share your gluten free recipes.

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TommyDGNR8 - 27 May 2020 06:29:50 (#1 of 99)

I use almond and coconut flours for keto-friendly "bread".

We call it bread, but it's more like dipping madeira cake in your soup.

Arjuna - 27 May 2020 06:38:14 (#2 of 99)

I went on a gluten free diet and it helped a lot.

Then I had tests and found out I was not gluten intolerant but I was diabetic. Ironically by the times I discovered this I was feeling better than I had done for years.

I still don't regularly eat any wheat as it is one of the worst thing for my diabetes, although have found that sour dough bread is far superior to supermarket stuff.

WibbleAgain - 27 May 2020 07:40:23 (#3 of 99)

I had 4 ripe bananas which I really wanted to use up. The idea was to make some crumpet/hotcake kind of thing for breakfast. But as it was 4 large (not to biggest kind of large but bigger than the small ones) bananas I made up the following:

4 large eggs, 4 ripe bananas, 50gm coconut oil, 40gm castor sugar 10gm (ground up granules) soy lecithin, 20 gm arrowroot, 20gm white rice flour, 50gm each of the following flours (buckwheat, maize, quinoa, brown rice, unmodified potato starch, almond), 3.5 tsp baking soda, 3/4 tsp salt

which made up a rather large bowl of thick mix. I thought it'd take all day to make the crumpet/hotcakes, so I poured it into a retangular cake tin and it's baking in my mini oven at max and set at 40 mins atm. It's going to be not sweet enough as cake, and not quite right banana bread, I think. There may not have been enough baking soda as cake... It'll be edible if I put almond butter and jam on slices... I hope.

Monty Python breakfast. I was annoyed by it all: 15 ingredients ffs(!), greasing and papering the baking tin and a pile of washing up (I dunno it was just very annoying), but eventually couldn't keep up the annoyance, and ended up burst out laughing at myself.

WibbleAgain - 27 May 2020 08:36:02 (#4 of 99)

It's turned out to be rather nice and fluffy, so as a crumpet/hotcake mix it'd work. It's rather too crumbly as banana bread, and as anticpated not sweet enough to be cake.

I can taste the baking soda though which should be corrected with more sugar. I've spread almond butter and home made strawberry jam on it, which makes it all very tasty.

Next time probably sans the brown rice and quinoa or almond flour to reduce crumbliness. I wonder if milk would increase the binding instead of the coconut oil or any fat.

Gluten free bread is just not going to really work, is it?

WibbleAgain - 27 May 2020 08:37:59 (#5 of 99)

I don't seem to have chickpea flour, which should increase stickiness and reduce crumbliness. It was sold out when i placed the H&B order.

Just far too many things are out of stock, to maintain a semblance of life as before C19.

Arjuna - 27 May 2020 08:43:49 (#6 of 99)

I love chick pea flour,it is normally stocked in Asian shops as gram flour or besan.

WibbleAgain - 27 May 2020 08:46:22 (#7 of 99)

I ain't going to any Asian shop, or any shop.

I've just found and added it to my Sainsburys trolley. £2.50 for a 2kg bag. £9 on Amazon.

WibbleAgain - 27 May 2020 08:47:41 (#8 of 99)

All of these flours are new to me, certainly in baking. Anyway, this old dog has some new tricks to learn, and try and remember some old ones. Very tedious.

WibbleAgain - 27 May 2020 09:00:05 (#9 of 99)

The Genius gluten free crumpets are rather good, but I havevn't found a g-f bread that's halfway decent. In my Sainsburys trolley there is a packet of Schar g-f cream crackers, which has palm oil in it, among other gubbins. What a tough life.

Arjuna - 27 May 2020 09:03:44 (#10 of 99)

although I recall chick pea flour was not good for breads.

it is hard to make a light bread without gluten.

I chick pea flour in veggie burgers and the like.

If we ever get back to normal, check out asian shops there is usually a huge range of flours

WibbleAgain - 27 May 2020 09:15:17 (#11 of 99)

I'm going to try the Sainsbury's own g-f bread. Don't have high hopes.

Problem with bought g-f baked goods like biscuits etc. is they're "free from" which means they use dairy substitutes as well as wheat subsitutes, but makes a Frankenstein list of ingredients. They're usually overly sweet as well.

I'll just have to give them all up and eat 3 square meals a day with potatoes and rice without cakes/biscuits/sandwiches/cheese'n'crakers in between. It's not that difficult. The difficult part is in eating out, as most soy sauce has wheat in it. And in not being able to just eat out of packets.

In company I hate being "special/different", and check ingredients of everything I eat, so it's just something I have to get used to.

Arjuna - 27 May 2020 09:34:08 (#12 of 99)

I had low GI diabetic bread from a supermarket

It was shite.

Have you been tested for celiac?

If not celiac you may just be reacting to the general shiteness of processed foods that contain a lot of wheat and sugar, lot of it about in diabetics and non diabetics.

WibbleAgain - 27 May 2020 09:41:33 (#13 of 99)

No I haven't been tested. I'm not going to my GP or clinic for testing atm. I'm going to give the g-f diet a proper go.

you may just be reacting to the general shiteness of processed foods

You're probably right. I've been eating a lot more processed food in the last few years. I used to be diligent, vegetarian and everything, I gradually went down the slippery slope. It's time to smarten up my act, and eat properly.

Arjuna - 27 May 2020 09:54:22 (#14 of 99)

I guess now is not the time for on essential GP visits, see how the new diet goes.

Dender - 27 May 2020 09:58:35 (#15 of 99)

Wibble, I've always found GF bread to be a very sad and artificial thing, it's probably the one thing that really doesn't work without wheat gluten.

Wheat upsets my stomach quite a lot, but I've found that I can tolerate bread made with spelt wheat (less gluten) or sourdough (longer leavening time makes it more digestible). Best of all is spelt sourdough.

WibbleAgain - 27 May 2020 09:59:26 (#16 of 99)

I can't get to my GP without getting into a taxi since I gave up my car. And I ain't getting into a taxi.

I'm feeling better already only a few days into the g-f diet, so I have high hopes.

Verdigris - 27 May 2020 10:02:24 (#17 of 99)

but I've found that I can tolerate bread made with spelt wheat (less gluten) or sourdough (longer leavening time makes it more digestible). Best of all is spelt sourdough.



How do you get on with rye?

Dender - 27 May 2020 10:12:03 (#18 of 99)

I haven't really tried rye very much.

Arjuna - 27 May 2020 10:12:07 (#19 of 99)

Its actually not hard to make an educated guess whether you are celiac as it is a condition where even trace elements of gluten can cause trouble.

If it is diabetes, pre-diabtes or a just a general reaction processed wheat base food then you would probably be able to tolerate a small amount of food quality bread.

When I gave up wheat, I felt instantly better and a lot better. Before I had been tired to the degree of being very sleepy, afterwards I was full of energy.

JohnIlly - 27 May 2020 10:16:40 (#20 of 99)

At the moment, being full of energy is not necessarily a good thing.

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