Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Dry-How To Overcome


StephanieL

Recommended Posts

StephanieL Enthusiast

So I have been experimenting a lot lately for a class I am working on. I like what I am coming out with for the most part but things seem so dry. Any ideas on how I can change that with the limitations of gluten-free, DF, EF and SF?

Thanks


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Mom23boys Contributor

I've been experimenting myself. It wasn't bad when we still had eggs but pulling the eggs made things difficult.

I have found that using not 1 but 2 egg subs seems to help. I will use a combo of egg replacer and gelatin in most applications. Be sure and let your gelatin bloom. I know they say either/or but I like both.

If you are using rice flour, let it sit for a while so it doesn't get grainy. If you are using coconut flour, let it sit to absorb water and be prepared to add a little more.

For butter in baking, I've been using canned pumpkin. It gives an odd orange color to everything but it keeps a moist texture.

HTH

Jestgar Rising Star

I agree with the multiple replacers. Depending on what you are making, try throwing in a well-processed banana, or applesauce, or gelatin, or flax seed, etc.

kareng Grand Master

Got this from Blender Girl. I'll credit where she got it from when I find it.

"A flax

StephanieL Enthusiast

I have found that flax goo in bread type applications makes things really gelatinous. I am not a fan. I have also found that rice milk AND rice flour seem to be overload on the rice and I get a gummy texture too.

My pizza dough is pretty good but my shortcakes I made yesterday were really dry (which in this application wasn't too too bad as I just put the strawberry syrup on it early to let it soak in and soften the cake).

I can't do banana (allergy) and again, I am not a fan of the texture applesauce gives things.

I'll look into gelatin. I haven't tried it as an egg replacer. I'll try the two egg replacement thing too!

Thanks

auzzi Newbie

Most gluten-free flour/blends require more liquid when baking.

An example of gluten-free mix

1

Kelleybean Enthusiast

So I have been experimenting a lot lately for a class I am working on. I like what I am coming out with for the most part but things seem so dry. Any ideas on how I can change that with the limitations of gluten-free, DF, EF and SF?

Thanks

I wonder if you could also increase the oil slightly. I make the egg-free cookies from Elana's Pantry a lot (the chocolate chip cookies are a staple in our house!) and sometimes add an extra tablespoon or so of whatever fat I'm using (coconut oil, shortening, etc.). I started doing this b/c my almond flour gets clumpy and I think that was making me use more flour than the recipe called for, but I could see a little extra fat benefitting an egg-free recipe in general.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



JNBunnie1 Community Regular

I have found that flax goo in bread type applications makes things really gelatinous. I am not a fan. I have also found that rice milk AND rice flour seem to be overload on the rice and I get a gummy texture too.

My pizza dough is pretty good but my shortcakes I made yesterday were really dry (which in this application wasn't too too bad as I just put the strawberry syrup on it early to let it soak in and soften the cake).

I can't do banana (allergy) and again, I am not a fan of the texture applesauce gives things.

I'll look into gelatin. I haven't tried it as an egg replacer. I'll try the two egg replacement thing too!

Thanks

Ever tried chia seeds? They're used the same way you use flax.

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - gailc replied to Yenni's topic in Coping with Celiac Disease
      28

      Anyone Got Sick From Canola Oil?

    2. - Wheatwacked replied to BIg Nodge's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      7

      Opinions on my test results/symptoms

    3. - Wheatwacked replied to Nicbent35's topic in Introduce Yourself / Share Stuff
      4

      3 year old gluten intolerance?

    4. - Wheatwacked replied to Nicbent35's topic in Introduce Yourself / Share Stuff
      4

      3 year old gluten intolerance?

    5. - knitty kitty replied to plumbago's topic in Related Issues & Disorders
      3

      Anyone else with very high HDL?


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,891
    • Most Online (within 30 mins)
      7,748

    Scott Larson
    Newest Member
    Scott Larson
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      70.5k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • gailc
      I get coughing and choking from canola oil. I cough up stuff.  Symptom is like bronchitis.  I have gluten intolerance, maybe celiac.  the choking persists for about a week, it simulates a cold.  I got it from the gluten free menu at Outback too, that time I got cramps for 25 hours. the cramps start about 20 minutes after finishing eating.  
    • Wheatwacked
      Many of the symptoms, there are over 200, associated with celiac disease and NCGS are vitamin and mineral deficiencies caused by small intestine damage in the case of celiac disease and food avoidance and the poor nutrittion of the Modern American Diet (MAD) I used to turn the heat on even at 78 degrees.  The 600 mcg of Liquid Iodine helped.  Also good for hair, nails, skin and brain fog.  Another good thing for brain fog is phosphatyl choline.  It is essentil for acetylcholine- a brain chemical. I have familial hyperlipdemia and instead of a statin I got a prescription for Nicotinic Acid, 2000 mg a day.  I was already taking 500 mg a day and was really surprised when my HDL when up to  44 and I began sleeping better and my legs and back are getting more flexible.  In addition after the first few doses of itchiness I get a warm fuzzy feeling Raising your vitamin D is crucial.  Low vitamin D allows the immune system to run amuck. intermittent bouts of fatigue, chills/cold intolerance, and shortness of breath/air hunger (sometimes feels like a hollowness in my chest, hard to describe).  Look at Thiamin deficiency. consistently ran hot, was always cranking the a/c, to someone who wears a down vest.  Any combination of deficiencies in B1, B2, B3, B5, choline and Iodine can cause this.  Likely all of them. After a lifetime of mouthbreathing GFD cleared my sinuses.  Post nasal drip is my first symptom of cross contamination nowaday.  
    • Wheatwacked
      If you mean continueing on Gluten Free my answer is yes.  She showed significant improvement in her behavior and that translates to a happy family.  Do get her tested as sooon as you can.  You might want to investigate genetic testing for Celiac Disease.  Children recover more quickly than adults.  It took my son about 6 months on Nutramigen before going to regular food, gluten free.  Blood tests are not always accurate in very young children. You may be advised to see a gastroenterologist instead of relying on blood tests results. Logic: She is better off gluten than before.  Wheat flour has no nutritional value and has an omega 6: omega 3 ratio of 22:1.  Our bodies do better at 3:1.  Omega 6 causes inflammation. When my son was diagnosed, back in 1976, his doctor recommended my wife and I also go gluten free.  We declined and lived to regret it.  I started GFD at 63 and have spent the last 10 years undoing the damage, some of my symptons went all the way back to my childhood and things I lived with all my life got better.
    • Wheatwacked
      Hi @Nicbent35,             When my son was diagnosed with Celiac Disease when he was weaned, so I understand your frustration.       With improvement so dramatic, it cannot be a coincedence. Get her to the doctor and tell the story and insist on testing.  In the meantime, though, continue on GFD.  Her health is more important than convincing a doctor.  Bring videos of her behaviors if you can.  Even if the blood tests and biopsy prove negative, that is part of the diagnosis process for NCGS and later when she is recovered you can always do a Gluten Challenge.      This is an important time in her developement.  Celiac Disease causes malabsorption syndrome, leading to malnutrition, regardles of what she eats.  Though NCGS may not cause malabsorption, it will affect food choices which can lead to malnutrition.  There may be benifits that an official diagnosis may have, but they don't trump a healthy child.      Get her healthy, then worry about validation later.  Celiac Disease is difficult to diagnosed, especially in children, because doctors look for antibodies in the blood and young children have immature immune systems.  Also you don't mention any gastrologic symtoms and celiac disease is traditionally considered gastrolic only.  Not true.  There are over 200 symptom that celiac disease and the accompaning malnutrion mimics or causes that often causes misdiagnosis and delay in recovery. While at the doctors, ask them about vitamin D deficiency and Iodine deficiency in particular. Milk being the primary source of iodine in the diet, but concerns exist regarding the lower iodine content in organic milk and reduced milk consumption in certain demographics.  Vitamin D deficiency is 40% of the industrialized population and a recent study in the Great Britain showed a wopping 60%, beaten only by some areas of Canada at 70%. And B1, B2, B3, B5 and B6.  Deficiencies in these are common in untreated Celiac Disease and they affect energy production. Are You Confused About Your Celiac Disease Lab Results?
    • knitty kitty
      @plumbago, Are you taking any folate with your B12?   Folate helps regulate HDL levels.  You may try taking a methylfolate supplement with your B12.   If there's a folate deficiency because you aren't absorbing sufficient folate, or have the MThF mutation causing a functional folate deficiency (methylfolate trap), you can have a functional B12 deficiency despite supplementing, resulting in HDL levels not getting regulated, but running high or low.   Pushing the envelope in explanations, too. P. S. Are you taking a B Complex?  Folate and B12 Cobalamine need enzymes made from B6 Pyridoxine's interaction with Thiamine, and B2 Riboflavin's interaction with Thiamine.  Is your Vitamin D low?
×
×
  • Create New...