Wheat Free Baking Tips

re: Wheat Free Baking Tips

nmazca — Fri, 08 Jun 2007 15:35:34 GMT

for products, questions, links, recipes go to glutenfree.com

re: Wheat Free Baking Tips

sandyb_3 — Mon, 04 Jun 2007 11:07:17 GMT

HELP how do I fix high fiber foods like muffins etc; if I can't use wheat or wheat bran? I need good recipes to up my fiber intake.
Thanks,
Sandy

re: Wheat Free Baking Tips

littleeringreen — Sat, 02 Jun 2007 22:55:49 GMT

to kare4u (5-27)
I use almond flour. More info in the book Breaking the Vicious Cycle: Intestinal Health through Diet. Lots of good recipes and if you can't find almond flour (Trader Joe's has it) you can get it from Lucy's Kitchen Shop online.

re: Wheat Free Baking Tips

Russ Bianchi — Tue, 29 May 2007 16:51:28 GMT

For those who want to purchase the BEST tasting Wheat Free products or Gluten Free baked goods on the market national, I recommend NANA's Cookies ar www.healthycrowd.com

re: Wheat Free Baking Tips

mamo66 — Tue, 29 May 2007 16:49:25 GMT

Have been reading all the comments. Much good information. Caprylic Acid can be purchased in capsules--it kills yeast in your gut--is what Im told, so I take it for a week at a time when it appears I need it.   look up Lauric Acid which is in it. I purchase from www.swansonvitamins.com.
   WWW.Tropicaltraditions.com has information on coconut flour, oil and many other things including recipes. They are both mail order with good prices and specials. Coconut flour is the best--use half and half with your other flour choices. Check out Brown and white rice flours, arrow root, tapioca flour, potato starch, corn bran and corn flour.
   Two other companies I use are www.sweetleaf.com for stevia; and www.wisdomherbs.com for herbal teas.
   Have you heard of Xanthan Gum for the problem of no gluten to stick baked goods together? 1 - 2 tsp for 1 cake, loaf or 2 c liquid. Blend together with other dry ingredients. When liquid is added it thickens almost instantly.   Thanks for all your comments.

re: Wheat Free Baking Tips

J J — Mon, 28 May 2007 21:16:00 GMT

Lisamarie and anyone else who wishes to get educated on all aspects of coconut and coconut products go to coconutresearchcenter.com. There is a wealth of information that helps you understand the wonderful coconut. Has anybody ever thought of this: if the coconut was not good for hundreds of ailments how come the tropical islanders are not extinct by now? The coconut has been a mainstay for them for as long as a coconut has been on this earth. Also all of Bruce Fife's books give excellent information and also on candida. Good luck and good health to all of you.

re: Wheat Free Baking Tips

Lisamarie — Mon, 28 May 2007 17:54:45 GMT

Hey. Does anyone know if coconut flour is OK for people who have candida? I use coconut oil for cooking, but was told not to eat coconut. I tolerate minimal whole grains (soaked, of course. Whoever mentioned the ancient practice of soaking is right on the money.) I want to make some treats for my kids and use oat flour for a little cake I make with berries and I am going to try Lucy's trick with some other acceptable grains, but I am hearing about coconut flour alot lately and want to know if another candida sufferer has used it without harm.

Thanks for any input on this.

re: Wheat Free Baking Tips

sucram — Sun, 27 May 2007 03:20:38 GMT

IS baking powder safe? I've always wondered about the properties of baking powder and whether or not its healthy

re: Wheat Free Baking Tips

Thefox — Sun, 27 May 2007 01:32:23 GMT

I do not get along with grains or dairy! I do bake cakes, cookies, and muffins with nut fours or bean flours. Nut flours are my favorite . You can also make milk from nuts. No, they don't rise without a little help. Just before putting in the oven a halve teaspoon of baking soda mixed in will cause the mixture to rise. I use green Stevia as a sweetener. I grind cocoa beans in a coffee grinder for chocolate. Dandelion greens or spinach make great salads. And I grow my own fruit and veggies so I know what is in them and on them. I also grow herbs and spices. Home made ginger syrup is great over a baked sweet potato. Sweet potatoes can also be fried or mashed, and used in baking cookies and cakes or pies. Experiment!

re: Wheat Free Baking Tips

jack6 — Sat, 26 May 2007 23:09:51 GMT

Are there any books out there regarding cooking for people who have gluten problems. I need recepies. My father has Alzheimer's and I'm thinking that maybe he would improve if I knew how to cook grain free and gluten free. Are there any cereals and pancake mix that are grain free. He eat's oatmeal about 3 x's a week and and pancakes 1 every 2 weeks. Please help me, I need other food choices. Thanks.

re: Wheat Free Baking Tips

nmazca — Sat, 26 May 2007 21:56:25 GMT

get cooking with coconut flour, by bruce fife, n.d. i think i got it at amazon.com

re: Wheat Free Baking Tips

nmazca — Sat, 26 May 2007 21:48:55 GMT

I love coconut flour, oil and milk. Seems to help with my gluton problem, have noticed improvements. have many cook books with recipes for coconut flour uses

re: Wheat Free Baking Tips

garyandreah — Sat, 26 May 2007 21:38:14 GMT

I recently tried making bread with the coconut flour, but could not get the dough to stick together. Is there a trick to it? It sounds like baking powder and salt are used to make it rise, which I will try, but how do I get it to stick together. I can use regular flour with the same recipe and have no problems with it.

re: Wheat Free Baking Tips

adamsrib — Sat, 26 May 2007 18:49:04 GMT

does this advice include coconut flower?

re: Wheat Free Baking Tips

womansong — Sat, 26 May 2007 18:43:55 GMT

Joefiz, here's your Baking Powder mystery solved: It contains both an acid and an alkaline material reacting one with another in the presence of moisture to form gas i.e. carbon dioxide which makes tiny bubbles in the batter. The shape is expanded and then set by baking heat.

Interesting that none of the suggestions in this recipee, with the exception of cocoanut flour and soy, can be used by a those who must eat gluten free. Even oats contain small amounts of gluten. Since we should minimize soy in children's diets due to hormonal impact; do you have any more ideas for true celiacs?