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1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
8/20/08 2:22 P

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Yes, I have been really happy using a combination of the two. The last thing I made was some biscuits and they held together really well, were not crumbly, and had a good texture. When I just use the Zanthum Gum they are still crumbly. I have not tried using just Gaur Gum to make them.

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RENEESG's Photo RENEESG Posts: 1,989
8/20/08 9:11 A

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So then using both gums works best?




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1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
8/14/08 3:16 P

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Hi Rachel,
If you read down in the post I talked some about this. The friend that did the experiments found that using 1/2 tsp of each per cup of flour gave the best results. The Bob's Red Mill GF Mix all ready has the zanthum gum in it and rises really well. I have used the this combination mostly with quick rise recipes like when making biscuits. It makes them hold together instead of being crumbly like when it is not used or when just zanthum gum is used. I will have to find the recipe that I changed to use the combination.

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RENEESG's Photo RENEESG Posts: 1,989
8/14/08 8:43 A

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Hi Rachel.

I've been using the Bob's Red Mill GF bread mix. It contains Xanthan gum (I'm not sure about guar gum too)and when it bakes ir rises fine. And it tastes just like homemade bread. My next step will be sourdough (Hubby's favorite).

Do you really need both gums together? My understanding was that the gums are used so the baked goods retain their shape and aren't so crumbly. I do know that the recipes I've been looking at say to use guar in place of xanthan if ot's not available.




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RACHELRUST Posts: 7
8/13/08 7:35 P

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Would you happen to have a bread recipe that uses both the Xanthum Gum and Guar Gum? I am new to all of this and have been using a mix to make our bread, but I just don't care for it too much. I love to cook, so I would be interested in trying something new. I have also bought some Tapioca bread, from the store, the kids won't eat it, unless I make grilled cheese with it.

1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
8/9/08 3:30 P

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If it was dry then you might have over cooked it. One other thing is that gluten free breads do not like being refrigerated - that seems to make them dry. But for seem reason they are better when frozen. So try that nest time. They defrost fairly quick.. What part of Indiana do you live in? I have cousins in Indianapolis.

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RENEESG's Photo RENEESG Posts: 1,989
8/8/08 11:01 P

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I live out more toward Hicksville so there aren't too many Asian markets in the area. I'll have to check around tho. It's surprising how fast things have been growing out here over the past few years.

I know you can get the bulk rice very cheap at the Indian stores.

I baked the other half of the dough tonight. I greased the pan and spread some cornmeal on it and flatened the dough out. Let that bake until done and then brushed garlic butter on it and sprinkled iwth parmesan. It wasn't bad at all. Kind of dry tho.






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1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
8/8/08 2:14 P

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The gluten free pizza dough usally does not rice with the addition of the yeast but I still usually let it set from twenty minutes to an hour to let the yeast react some. It does add a little rise but mostly I think it is there to give the flavor. I do not bother making separate meals for my family. They all eat what I cook and therefore all eat gluten free. The only time I don't is when I make hamburgers. I use my bread and they use theirs.

The dough is usually moist and I always spread it by hand. The rolling pin is a thing of the past now. Know you understand the need for the oil. Without using it the dough would be stuck to your hands.

Rice Pasta is about three times the price of regular pasta. But I have found it cheap at Asian Markets.

Mark



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RENEESG's Photo RENEESG Posts: 1,989
8/8/08 7:30 A

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I have noticed that there is no taste difference using gf flours. I did make pizza last night and put half the dough in the frig. I was wondering if I did it right because the directions didn't say to let the dough rise. It just said to mix, divide and make the pizza. That's what I did.

The dough was wet so I patted it out onto an oiled pan. I understand where you're talking all the oil now. When it cooked, the dough puffed up giving the pizza a nice think crust. It was tasty!

I made pizza for the rest of the family with gluten dough and that one was hard to work with. I left it out too long and it kind of dried out. I'll know better next time. But I was wondering if I should have let the gf dough rise and dry up a bit before making the pizza?

I saw the rice pasta at the grocery but held off on buying any just yet. It is a bit $$$$, plus I don't have any pasta meals planned this week. Does that have a tendency to fall apart quickly if it's left in the water too long?




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1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
8/7/08 5:50 P

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I am sure that the bread and the pizza will turn out good. And it does freeze really well. Quinoa is not one of my favorite things. It is a little strong flavored for my taste. But then my daughter loves it. After I used up the box I had I never bought it again. I do really like the Quinoa Pasta that is made with brown rice. The one made with corn has to strong a flavor and it is hard to find a sauce that is compatible with it. It used to be the only pasta that we could find was the corn pasta. I thought it was good until they started making rice pasta more available.

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RENEESG's Photo RENEESG Posts: 1,989
8/7/08 9:54 A

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That's the same one that I bought. I've been tied up and didn't get to making zucchini bread. Today's the day for that. I had to pick up some Xanthan gum too.

I'm making my pizzas today(finally!)for sure. I'm going to make myself small personal ones and freeze some of them. I think I'm going to try your recipe and make some Foccacia bread. I'm thinking that would go good with Italian marinated grilled chicken and some nice grilled veges.

Also I bought some quinoa and was thinking I could use it with a Mexican dish. Has anyone tried this before and if so what do you do with it?

Edited by: RENEESG at: 8/7/2008 (10:21)



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1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
8/5/08 2:08 P

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Yes, I have added the garlic to it also. I made the bread once but instead of putting it in a baking pan I spread it out on the pizza pan using the olive oil to spread it but then also brushed it with melted butter and sprinkled garlic over the top and baked it. It was like Foccacia Bread and was delicious. I use the Bob's Red Mill All Purpose GF Baking mix for just about everything else. There are two different types. I prefer the one made with sorghum flour. I use that flour when making things like the zucchini bread and it comes out really well.

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RENEESG's Photo RENEESG Posts: 1,989
8/5/08 9:16 A

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That's sounds good Mark! Have you tried adding a little garlic to the dough too? I don't know if I would use so much oil tho, doesn't it make it crispy when baking? I'm thinking about oiling my hands and then rubbing the flatened crust, and using a little corn meal on the pan like they do at the pizza places.

I was also thinking of dividing the dough up and making personal pizzas to freeze. Then when the family wants to order out I can just pop mine in the oven, by time theirs is here, mine is done.

I'm going to give gf zucchini bread a try today. I picked a nice size one from the garden and it should make a couple of loaves. I have a recipe for zucchini parmesan bread. I'll have to see how it turns out.

Edited by: RENEESG at: 8/5/2008 (09:15)



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1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
8/2/08 5:12 P

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I love using it for pizza crust. Have been doing so for two years now and wont switch to anything else. I use additional olive oil and poor it on the pizza pan or cookie sheet I am using and a little on the doe so it will not be sticky and then spread it over the pan surface by hand. I also like to add about 2 teaspoons of Italian seasoning to the dough when I am mixing it up. I should also add that this is absolutely the best bread mix I have had since going gluten free in 1994. It is great.
Mark

Edited by: 1GRNTHMB at: 8/2/2008 (17:12)
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RENEESG's Photo RENEESG Posts: 1,989
8/1/08 12:25 P

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I did try the bread mix and it turned out well. I made BLT's for dinner with it. I'm giving the pizza recipe a try tonight.

I was looking for a gf sourdough starter and came across this site

http://www.redstaryeast.com/collection.h
tml

I requested a couple gf recipe books from the public library. I'll pick those up today. I'm anxious to see what breakfast recipes they have now that I'm not eating cereals.

Edited by: RENEESG at: 8/1/2008 (12:25)



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SHEZZIE1's Photo SHEZZIE1 SparkPoints: (1,090)
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7/30/08 11:41 A

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That sounds like a really good recipe! I'll try it asap! I love pizza, but it makes me so ill from the wheat and gluten and the melted cheese. Thanks so much for posting this here!

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RENEESG's Photo RENEESG Posts: 1,989
7/30/08 9:11 A

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I found this recipe for pizza dough on Bob's Red Mill site. I'm going to give it a try later during the week and see how it turns out.

Homemade Wonderful Pizza Crust


Using our Gluten Free Homemade Wonderful Bread Mix makes this pizza crust easy to prepare.


INGREDIENTS:


1 pkg Gluten Free Homemade Wonderful Bread Mix
2 Tb Olive Oil
1-1/2 cups Water
2 Eggs*

In a large bowl, combine water and yeast. Let stand 5 minutes. Add eggs and oil to mixture and blend briefly. Add in bread mix and mix about 1 minute. Split dough in half and place on 2 greased pizza pans. Using wet hands, spread out dough to cover the full pizza pan. Cover with favorite sauce and toppings.

Bake at 425F for 15 minutes.

*Eggless option: Combine 2 Tb. Flaxseed Meal + 6 Tb. Water; let stand one minute. Add to recipe as you would the eggs.


NUTRITIONAL INFORMATION
Servings Size: 1 Pizza Slice (58g)

Calories 120, Calories from Fat 25, Total Fat 3g, Saturated Fat 0g, Cholesterol 25mg, Sodium 190mg, Total Carbohydrate 22g, Dietary Fiber 3g, Sugars 2g and Protein 3g.

Mark did you try that Extreme Delight bread yet? It sounds like it would be good. A little on the sweet side maybe like Hawaiian bread?

Dorthy if you can afford it DEFINITELY invest in a Kitchen Aid! I've had mine for a few years. It's the most used appliance in the house next to the stove/oven.




Edited by: RENEESG at: 7/30/2008 (09:15)



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1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
7/27/08 12:21 P

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A friend of mine did some experimenting using Xanthum Gum and Guar Gum in gluten free bread mixes and found that the best results are to add them both at 1/2 tsp per cup of flour. Combined together they greatly improve the breads ability to stick together as gluten aids with wheat flour and gives the bread an over all better texture. I have been doing it for about six months now and really like the improvement it gives to breads and baked goods.

Dorthy,
The Kitchenaid mixer was the best investment that I have made. It is strong enough to mix the thickest flours and doughs. I still do all my baking in the oven. I have tried bread machines and do not think they are worth the money they cost when you have to have an oven for all sorts of other uses.

Mark

Edited by: 1GRNTHMB at: 7/27/2008 (12:23)
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7/27/08 7:33 A

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Lucky you! I make all bread by hand and just bake it in my oven at home. I love making bread, it's a very therapeutic process!

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DJ4HEALTH's Photo DJ4HEALTH Posts: 44,043
7/26/08 2:35 P

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Thanks for the recipes. Will try some of them. I do got an Kitchenaide. So that will make it easier for me.

Edited by: DJ4HEALTH at: 7/26/2008 (14:35)
Dorothy

If you tell God no because He won't explain the reason He wants you to do something, you are actually hindering His blessing. But when you say yes to Him, all of heaven opens to pour out His goodness and reward your obedience. What matters more than material blessings are the things He is teaching us in our spirit.
Charles Stanley


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7/26/08 1:25 P

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Mark,

All these recipes sound really good. I'm looking forward to trying them! Thanks so much for putting them on here for us all to try!

It definitely makes eating gluten free easier if you make your own things!

Thanks again!

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1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
7/26/08 11:17 A

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I have not tried this one yet. Just got the recipe this week.

Extreme Delight Bread


You will be proud to diplay this loaf to your family.


Ingredients:


1 egg, beaten
1 cup white rice flour
1 cup brown rice flour
3/4 cup milk (room temperature)
3/4 cup water (room temperature)
1/3 cup egg whites
1/2 cup tapioca flour
1/4 cup oil
1/4 cup honey
1/4 cup bean flour
1/4 cup potato flour
1 tbsp active dry yeast
1 tbsp apple cider vinegar
3 tsp xantham gum
1 tsp salt


Directions:


Depending on your bread maker it will ask for dry or wet ingredients first, follow those directions. If your bread maker has a "short cycle" option, use it. Scrape sides down with rubber spatala as you see fit.

If dough is too dry, add more water. If the dough is too moist, use extra rice flour.

Let 10 to 15 minutes pass for the bread to cool off.

This recipe will provide a 1 1/2lb loaf.


Mark
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1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
7/26/08 11:15 A

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CHEBE BREAD

1/2 cup oil
1/3 cup water
1/3 cup milk
1 t salt

2 c tapioca starch

2 eggs
6 oz parmesan cheese

Boil first group until foamy. Can microwave. Add this to tapioca and mix well with
wooden spoon. (Stir a long time.) Will make a white ball. Rest 15 minutes. Add eggs
and cheese and mix. Will be gooey and sticky mass. (You can also do this in a heavy
duty mixer like a KitchenAid but I don't have one.)

Cover hands with more oil and roll into balls or used greased scoop and bake on
parchment lined cookie sheet. Bake at 375 for 15 - 20 min until begins to brown. (I
like it best when I scoop them into mini muffin tins and freeze before baking. When
frozen I put into a ziplock and keep in the freezer. Then I take out what I need and bake
a little longer from frozen state.) These rolls are gooey/chewy in the center when done.

Can use this dough for pizza crust, calzones, or bread sticks. Adjust baking time as
necessary.


Mark
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1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
7/26/08 11:14 A

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This is From Carolyn Fenster who has several gluten free cookbooks

Carolyn's Rice Tortilla's :o)
preheat a cast iron skillet.

1 TBS melted butter and about the same of olive oil
add...

1 cup of sweet rice flour (get this real cheap at an asian market)
1/2 cup of rice flour
3/4 tsp of Xanthan (basically 1/4 tsp per half cup flour)
1 tsp sugar
1/2 tsp sea salt
1/2 tsp garlic powder this is a preservative (they will never grow mold with
garlic in the dough!)
stir well until the oil and dry ingredients are well incorporated.

add some apple sauce...maybe about 1/2 cup, add water (I use distilled)
until it just forms a ball as you stir. Carefully only add a little water at a
time, if you add to much water you will not be able to work the dough. Let it
rest for a couple minutes and stir again.

roll them out thin and cook them.

(details on how I do this) on a smooth surface, (I use a flexible cutting
sheet), lay out some rice flour. Take a spoon of dough and drop it on the
rice flour, the dough will be very sticky, but should hold together well.
Carefully roll it to coat it in the flour. Roll it out with a rolling pin or pat
it out with your hands, turning over into the flour as needed. Move it to
the hot skillet, when it starts to bubble up remove it and set it on a cloth to
cool. If it doesn't bubble up the skillet isn't hot enough. Once it is
cooled then put it back on the skillet raw side down, remove when done, cool
and put in a bag to store.

They store well for about a week, as they start to get 'hard' just heat them
up and they will freshen right up and be soft and tender again...there great!

Hope you enjoy! This same method also works for other uses too...like pita
bread...cook them in a hot oven and they will puff up. you can also use
things like spinach puree for some of the water, or a tomato sauce etc. or
flavor them with herbs. Although I like it as the tortilla best.


Mark
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1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
7/26/08 11:11 A

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Here is another using rice and beans. This is the traditional Moon Cake used in the Chinese new year festival.

Baked Nian Gao Recipe:
4 1/2 cups glutinous rice flour (sticky rice flour)
3/4 cup of vegetable oil
3 large eggs
2 1/2 cups milk
3/4 cup granulated white sugar*
3/4 cup brown sugar*
1 Tb baking soda
1 1/2 - 1 3/4 cups mashed red azuki beans (available in cans in Chinese/Asian markets
1. Preheat oven to 350 degrees Fahrenheit (about 175 Celsius). Use a paper towel to rub a small amount of oil over a 9 X 9 inch pan or spray the pan lightly with Pam.

2. Mix everything but the beans with an electric mixer at medium speed for 2 minutes. Beat for 2 more minutes at high speed.

3. Spread 1/2 to 3/4 of the batter on the bottom of the baking pan.

4. Bake for about 10 minutes, until the batter is just beginning to set.

5. Remove the pan from the oven. Add the red azuki beans. Since the batter isn't fully set the beans will sink in a bit - this is fine. Don't worry about trying to spread them out in an even layer over top.

6. Add the remaining batter over top of the beans.

7. Bake in oven at 350 degrees for 30 to 40 minutes.
The cake is done when a chopstick or toothpick inserted in the middle comes out clean.

*Although this recipe calls for a total of 1 1/2 cups sugar, it's really a matter of personal preference how much sugar to use - anything from a total of 1 1/4 to 1 3/4 cups is common.


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1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
7/26/08 11:09 A

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Here is a recipe for moong bean pancakes. It is spicy but tasty. Does not have any grains. I will look for other recipes in my files of bread products with out the corn.

Moong Daal Ka Cheela - Savory Moong Bean Pancakes

By Petrina Verma Sarkar, About.com

This is a great breakfast food or even perfect as an accompaniment to any gravy-based dish. Writing this recipe brings back happy memories of my Grandfather (who was a great cook and one of my best friends) making Cheela for me! Happy days! The recipe involves soaking the Moong overnight so factor that into your preparation time.
Ingredients:
2 cups split moong lentils without skin
2 dry red chillies
1 tsp cumin seeds
1/4 tsp asafetida powder
2" piece of ginger, finely grated
2 finely chopped green chillies (optional)
1/2 cup finely chopped fresh coriander
Salt to taste
Vegetable/ canola/ sunflower cooking oil to pan-fry the Cheela
Preparation:
Thoroughly wash the Moong under running water. Put it into a large bowl and add the dry red chillies, cumin seeds and asafetida powder. Mix well and add enough warm water to cover the Moong fully. Leave overnight to soak.
The next morning, drain the water away, grind the moong and spices you soaked with it, in a food processor to get a fine paste. Add water only as required to get the consistency of pancake batter - thick but 'pour-able'. Add the grated ginger, chopped coriander and salt to taste and mix well.
Heat a griddle or heavy-bottomed pan on medium heat. When hot, add a few drops of cooking oil to it and swirl to coat all sides of the pan. Now pour a ladle full of batter onto the pan and lightly use the ladle to spread the batter into a circular shape from the center outwards. Make a circle of diameter roughly 6". Cook for 1 minute.
Drizzle with a little oil and lift the edges of the Cheela to allow oil to go under it. Flip now and cook till the other side is golden too.
Remove from pan and serve immediately with chutneys of your choice. I lov eit with Mint-Coriander Chutney! You can also fill Cheelas with fresh grated paneer!


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DJ4HEALTH's Photo DJ4HEALTH Posts: 44,043
7/25/08 7:54 P

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I stay away from corn and any product made from corn so that is the only starch that I stay away from. But had a real bad stomach from eating just several cookies that my hubby had and it laid me up for two day. Just now getting back to being able to eat anything.

Dorothy

If you tell God no because He won't explain the reason He wants you to do something, you are actually hindering His blessing. But when you say yes to Him, all of heaven opens to pour out His goodness and reward your obedience. What matters more than material blessings are the things He is teaching us in our spirit.
Charles Stanley


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1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
7/25/08 7:51 P

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There are some Indian breads that are made with chick peas. I had some at an Indian restaurant one time and they were delicious. Are there any of the starches you can eat?
Mark

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DJ4HEALTH's Photo DJ4HEALTH Posts: 44,043
7/24/08 10:02 P

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What do you do when your body doesn't like grains at all?

Dorothy

If you tell God no because He won't explain the reason He wants you to do something, you are actually hindering His blessing. But when you say yes to Him, all of heaven opens to pour out His goodness and reward your obedience. What matters more than material blessings are the things He is teaching us in our spirit.
Charles Stanley


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SHEZZIE1's Photo SHEZZIE1 SparkPoints: (1,090)
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7/24/08 9:38 A

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Thanks Mark for the tip! That's a huge help. I wouldn't be able to use the potato flour since I have the same reaction to potatoes as I do to gluten. I'll look out for the things you mentioned!

Congrats on losing what you'd put on. That's always a huge achievement!

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1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
7/23/08 8:18 P

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I have read that using sorghum, bean, flax and buckwheat flours make the breads a lot more healthy and lower in GI readings. They are considered along with whole grain flours. Also when using rice flour make it the brown rice. It does not taste different and adds the benefit of whole grains and gives a better texture. I have not used the tradition rice, tapioca and potato starch recipes in a couple of years since changing to the other flours. And now I am losing the weight that I gained after going gluten free.
Mark

Mark
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SHEZZIE1's Photo SHEZZIE1 SparkPoints: (1,090)
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7/22/08 12:03 P

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Not only is wheat / gluten free generally higher in calories, but it's also high GI. It really is a challenge eating properly for us, but I suppose we can just make up for it by eating extra veggies.

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FACES04's Photo FACES04 Posts: 386
7/7/08 3:31 P

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The organic gluten free bread that I buy at Whole Foods has about 140 calories per slice and they are small, thin slices. I'm not sure why but this seems to be the case with many gluten free breads.

Don't just exist, LIVE! :)


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CAMOFLAUGE Posts: 14
2/21/08 12:06 P

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I couldn't add my recipe into the calculator because it didn't have calories for certain things.

I think your recipe is high in calories because of the veggie oil-for one. Mine only takes 2 T and that is 240 total calories. Your's called for more..

Here's my recipe (and approx calories):

2 1/2 c brown rice flour - 1435
2/3 c cornstarch - 366
2/3 c dry milk powder 60
1 T xanthum gum - don't know how to figure this out but for 4.4 oz. is 480 cal. so i'm guessing it's neglible...
1 tsp salt

1 3/4 c water
1 packet dry active yeast - 30
2 T veg. oil - 240
2 large eggs 140 cal.

I should add that this is the best bread recipe I have ever tried. it is very close to homemade wheat bread. I would like to try making it as more of a "grain bread" by adding some gluten free grains to it.

You'll notice this recipe doesn't call for sugar either and it's not missed!!

approx. 2271 calories for the whole loaf. I use my bread guide and cut as thin as the guides are which gives me a nice sandwich thickness piece of bread. I get about 20 slices out of it for a total of 113 approx. calories-which is double the amount of a slice of regular bread, but i would rather skimp on other calorie items during the day. I love my bread!!!

I think that the commercial breads are not as dense as homemade bread either. I think they have a lot of "air" whipped into them. I can eat one slice and that's enough for me.

hth.

Heather

Edited by: CAMOFLAUGE at: 2/21/2008 (12:06)
 
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1GRNTHMB's Photo 1GRNTHMB Posts: 4,791
11/8/07 4:16 P

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After making just about every bread listed in the Betty Hagman books and being disapointed I found a bread mix at Bob's Red Mill that is gluten free and really good. Make sure to get the one with the sourgum flour. It is the one that makes bread that taste like real bread and not like Elmers Glue.

Mark
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DJ4HEALTH's Photo DJ4HEALTH Posts: 44,043
9/5/07 8:25 P

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Don't feel bad I did the same thing and that is how I know that it might have been the problem. At least you know now and that is good. It won't give you a heartattack.

emoticon

Dorothy

If you tell God no because He won't explain the reason He wants you to do something, you are actually hindering His blessing. But when you say yes to Him, all of heaven opens to pour out His goodness and reward your obedience. What matters more than material blessings are the things He is teaching us in our spirit.
Charles Stanley


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PAWSPAWS307 Posts: 29
9/5/07 5:05 P

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I went to SparkRecipes.com where you can input your recipe and it does the calculations. According to the numbers a loaf of bread has 2827.8 calories. So I just divided the loaf into the number slices it made which was 15. Seems kind of high doesn't it? I guess it is what it is. emoticon

DJ4HEALTH's Photo DJ4HEALTH Posts: 44,043
9/5/07 4:29 P

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Is that what you put in the add the food? If so then it counted the whole loaf as one serving.

Dorothy

If you tell God no because He won't explain the reason He wants you to do something, you are actually hindering His blessing. But when you say yes to Him, all of heaven opens to pour out His goodness and reward your obedience. What matters more than material blessings are the things He is teaching us in our spirit.
Charles Stanley


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PAWSPAWS307 Posts: 29
9/5/07 2:21 P

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The recipe I use is below.


3 eggs
1 1/2 cup warm water
1/4 cup oil
1 1/4 cup white rice flour
1 cup potato starch
3/4 cup bean flour
1/2 cup tapioca flour
2 1/4 tsp yeast
1 tbls xanthan gum
2 tbls sugar


DJ4HEALTH's Photo DJ4HEALTH Posts: 44,043
9/5/07 12:39 P

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What are you using? emoticon

Dorothy

If you tell God no because He won't explain the reason He wants you to do something, you are actually hindering His blessing. But when you say yes to Him, all of heaven opens to pour out His goodness and reward your obedience. What matters more than material blessings are the things He is teaching us in our spirit.
Charles Stanley


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PAWSPAWS307 Posts: 29
9/5/07 10:54 A

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I make my own gluten free bread in a bread maker. I entered all the ingredients into the SP recipe calculator and was amazed to find out that if I cut a loaf of bread into 15 slices they are about 189 calories each. I don't understand why this bread should have so many more calories than regular store bought bread. Any ideas? emoticon

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