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

Facepalming Really Hard Right Now

Persei V.

Recommended Posts

Persei V. Enthusiast
Persei V.
Posted

The laws on gluten free products around where I live (the tropical land called Brazil) are kind of non-existent. As in they do exist but no one cares: I found a brand of rice pasta recently, which is advertised in the site of the Celiacs Association of my country, and there's 77,5 ppm of gluten in there, instead of 20 ppm given by the law :o A doctor made a monography about gluten free products and did the ELSA test in that rice pasta. God bless her, I ate that thing twice and had reactions. I was going to try again.

Anyhow. Baking powders. They all are cross contaminated. I love baking, so I did tons of cakes, but recently I've been reacting to them. Figured it was the baking powder, swapped to another brand. Again, glutened. The brand is a brand famous for its gluteny cake mixes and wheat flour, what the hell was I thinking?

So I saw in a site that baking soda could substitute the baking powder, but I am not sure... I know they all do basically the same thing. Has anyone tried to use baking soda instead of baking powder on cakes and cupcakes? I suppose baking soda is safer because I can have it from chemicals industries (they sell baking soda in pharmacies around here), hence less likely to be cross contaminated.

Or is it bad to health? Because I'm really not in place to scr*w with my intestines yet again.

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

Celiac.com Sponsor (A8-M):


mushroom Proficient
mushroom
Posted

How to make your own baking powder:

Ingredients:

  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1 teaspoon corn starch (optional)

shadowicewolf Proficient
shadowicewolf
Posted

Or you could always import from the US....

ciamarie Rookie
ciamarie
Posted

I can't use baking powder (or cream of tartar) due to a sensitivity to sulfites. And I have discovered that yes, one can use baking soda plus an acid of some sort to get baked goods to rise. I have been using vinegar or sometimes yogurt as the acid.

How much to use can be a bit tricky, because too much gives you the baking soda flavor, not great. I have a text notepad where I keep some baking notes, so I hopefully don't make the same mistake twice. :rolleyes: I have also been doing some baking without starches, so that makes it more interesting.

I recently made some rice flour rolls with 1 cup of rice flour and 1/2 cup tapioca flour, and used 3/4 teaspoon (t) of baking soda and 2 t of vinegar, they came out pretty good.

This morning I made some pumpkin muffins (used my applesauce cake recipe, which I posted in the forums here), and for 2 cups of flour ( 1 1/2 cup white rice flour, 1/2 cup almond flour) and 1 cup of sugar, I used 2 3/4 t baking soda and 3 t vinegar. They came out pretty yummy.

Persei V. Enthusiast
Persei V.
Posted
  • Author

Ok, I have vinegar. I made an experiment with baking soda and lemon juice once, it was awesome :lol: Maybe I could use lemon juice too...?

Anyhow, I am not sure if I can import. I would cut a metaphorical limb to buy the Cherry Pie Larabar, but unfortunately, no site will ship to my town... Or to Brazil at all for that matter.

ciamarie Rookie
ciamarie
Posted

Ok, I have vinegar. I made an experiment with baking soda and lemon juice once, it was awesome :lol: Maybe I could use lemon juice too...?

Lemon juice should be fine too. I also avoid bottled lemon juice due to the sulfite issue, and I have to squeeze my own when I want to make some mayonaise. For baking, the vinegar or yogurt is easier for me than lemon juice. :D
IrishHeart Veteran
IrishHeart
Posted

I would cut a metaphorical limb to buy the Cherry Pie Larabar, but unfortunately, no site will ship to my town...

Make your own larabars?

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

Enjoy ;)

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

Celiac.com Sponsor (A8-M):


1desperateladysaved Proficient
1desperateladysaved
Posted

I use baking soda to make things rise. I use oil or eggs for the acidic part. Most recipes seem to be just fine that way. For most recipes I use 1 1/2 tsp of baking soda and whatever eggs or oil are in the recipe.

kareng Grand Master
kareng
Posted

I use baking soda to make things rise. I use oil or eggs for the acidic part. Most recipes seem to be just fine that way. For most recipes I use 1 1/2 tsp of baking soda and whatever eggs or oil are in the recipe.

Oil and eggs aren't acidic, are they?

rosetapper23 Explorer
rosetapper23
Posted

Persei,

What part of Brazil do you live in? I went to school in Guararapes in the interior part of the state of San Paolo....but it was a long time ago. I wish I could remember what cream of tartar is called there, but I do recall that I was able to find it at a pharmacy. When I lived there, I hadn't yet been diagnosed with celiac, but you're lucky--Brazilians tend to eat a lot of natural, unprocessed foods. However, I'm sad to hear that the food manufacturers are ignoring the law.

Takala Enthusiast
Takala
Posted

You can use baking soda and pure apple cider or other gluten free vinegar, or lemon juice, or yogurt (which is acidic) just fine for baking. Just don't add the vinegar and then let it sit for a long while, because the baking soda will fizz up and then go flat. The reason there is a grain byproduct in the dry baking powders, is to keep the faster acting baking soda and the slower acting ingredient from reacting to each other before liquid is added.

Use about 1 to 2 teaspoons of vinegar in a typical recipe (don't worry, you won't taste the vinegar) and anywhere from a half teaspoon to 1 teaspoon (5 ml) of baking soda, depending on if it is one cup of gluten free flour, or 2 cups - or just use the same amount of baking powder called for.

Persei V. Enthusiast
Persei V.
Posted
  • Author

Persei,

What part of Brazil do you live in? I went to school in Guararapes in the interior part of the state of San Paolo....but it was a long time ago. I wish I could remember what cream of tartar is called there, but I do recall that I was able to find it at a pharmacy. When I lived there, I hadn't yet been diagnosed with celiac, but you're lucky--Brazilians tend to eat a lot of natural, unprocessed foods. However, I'm sad to hear that the food manufacturers are ignoring the law.

Northeast. Ceará, to be more precise. I never saw cream of tartar in pharmacies, but I'll check. :)

I am really lucky to live here, indeed. It has been so easy to swap to a whole foods diet, especially with my household (mother with migraines caused by fatty and/or processed foods, dad with history of high blood pressure and high sugar blood, low salt and sugar free/ processed foods free diet). Although not being able to trust labels on the rare processed items I buy it's maddening. :angry:

Thanks for the tips, I will put them on use as soon as I can!

lpellegr Collaborator
lpellegr
Posted

Oil and eggs aren't acidic, are they?

No, eggs and oil are not generally considered to be acidic.

Archived

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

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      127,878
    • Most Online (within 30 mins)
      7,748
    Dcecilio
    Newest Member
    Dcecilio
    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

    • Scott Adams
      Hidden Gluten in distilled vinegar

      By Scott Adams · Posted

      @Mynx, how long have you been gluten-free? I ask because many newly diagnosed celiacs react to many things, and often think their reactions are caused by gluten, when in fact, they are really caused by a combination of a sensitive gut due to damage, as well as additional food intolerance/leaky gut issues to other foods which may be temporary until their villi heal.
    • Scott Adams
      Hidden Gluten in distilled vinegar

      By Scott Adams · Posted

      Many major brands of distilled vinegar in the USA, including Heinz white vinegar, are typically made from corn. In the United States, corn is a common and cost-effective raw material used in the production of distilled white vinegar. The process involves fermenting the sugars derived from corn into alcohol, which is then further fermented into acetic acid to produce vinegar. Distillation follows, which purifies the liquid and removes impurities, including any residual proteins or allergens. While the source of the vinegar (e.g., corn) is not always explicitly stated on the label, corn-derived vinegar is widely used in the food industry due to its neutral flavor and affordability. For individuals with gluten intolerance or celiac disease, distilled vinegar made from corn is generally considered safe, as the distillation process effectively removes gluten proteins. However, if you have concerns about cross-contamination or specific sensitivities, it’s always a good idea to contact the manufacturer directly to confirm the sourcing and production practices. Heinz, for example, has stated that their distilled white vinegar is gluten-free and safe for those with celiac disease, but verifying this information can provide additional peace of mind. The belief that distilled vinegar is gluten-free is rooted in the scientific understanding that gluten proteins, which are large and complex molecules, are generally too big to pass through the distillation process. Distillation involves heating a liquid to create vapor, which is then condensed back into a liquid form, leaving behind larger molecules like gluten proteins. However, the concern about cross-contamination arises from the possibility that gluten-containing ingredients may have been present in the liquid prior to distillation. While the distillation process itself is highly effective at removing gluten, the equipment used in production could potentially introduce trace amounts of gluten if not thoroughly cleaned between batches. For most individuals with gluten sensitivity or celiac disease, distilled vinegar is considered safe because the gluten content, if any, is typically below the threshold that would trigger a reaction. However, for those with extreme gluten intolerance or celiac disease, even trace amounts can cause adverse effects. This is why some individuals, like yourself, may choose to avoid commercially produced distilled vinegar and opt for alternatives like apple cider vinegar, which can be verified as gluten-free. The meticulous process of researching ingredients and preparing homemade products, such as ketchup, is indeed challenging but crucial for maintaining health and avoiding gluten exposure. It’s important to note that regulatory standards for gluten-free labeling vary by region, and in many places, products labeled "gluten-free" must contain less than 20 parts per million (ppm) of gluten, which is considered safe for the vast majority of people with celiac disease. Nonetheless, individual sensitivity levels can vary, and your approach highlights the importance of personalized dietary management for those with severe gluten intolerance.
    • Bebee
      Testing for celiac

      By Bebee · Posted

      I have been diagnosed with Microscopic Colitis (LC) for quite a few years, so I have been gluten-free and DF.  I would like to get tested for Celiac Disease because of the possibility of cross contamination and colon cancer.  And if you were hospitalized and didn't have a celiac diagnosis you could not get gluten-free food, I don't know if that is true or not.  Also because there is chance of colon cancer so I want to know if I have Celiac Disease and need to be on very restrictive diet.  The only testing I did was a sigmoid scope and Enter Lab but no gene testing.  I know I can go back to eating gluten for a few months, but I would worry you would have to stay home for the few months while getting gluten.  What other options do I have?  Should I do the gene testing?  Maybe through Entero Lab?  Any other tests?  How important is it to have Celiac diagnosed? Thank you! Barb
    • trents
      Hidden Gluten in distilled vinegar

      By trents · Posted

      Take it easy! I was just prompting you for some clarification.  In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
    • Mynx
      Hidden Gluten in distilled vinegar

      By Mynx · Posted

      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
×
×
  • Create New...