lbsteenwyk

I met Lee Tobin at a conference recently and he gave me samples of some of their products from the gluten-free Bakehouse. The blondies and ginger cookies are very good. I didn't think much of the bread, although my daughter liked it. We tried the pizza crusts later on. They do not have a long shelf life - I kept them in the fridge but they were moldy within a few days. I would freeze them immediately if you aren't going to use them right away.

Terri:

Thanks for sharing this with us. My daughter has been eating Stoneyfield yogurt with no problems.

Your older child's symptoms sound exactly like celiac disease to me. One of my daughter's symptoms was SEVERE constipation. I would instist that your pediatrician to a complete celiac panel on her.

Regarding your younger child, be aware that the weight gain can come slowly. My daughter started on a gluten-free diet at 26 months and it took about 6 months to see significant weight gain.

Perhaps you could try using one of the basic breads in the book and adding the cheese and olives to get the taste you are looking for. The Basic Four Flour Bean Bread on page 42 might work well. If you added up to 1/4 cup each of olives and cheese, it probably would not change the texture/consistency significantly. You might also try making some changes to the Zucchini Cheese bread on page 64 since it already has cheese in it. Just substitute olives for the Zucchini (although you probably would want to reduce the olives to no more than 1/3 cup.

If you use the standard non-gluten-free recipe, try adding 1 tsp egg replacer per cup of flour as well as 1/2 tsp of dough enhancer to the recipe.

It can take several attempts before you figure out how to make good bread, so if your first recipes don't come out they way you would like, don't be discouraged. Keep trying. This is one area where you learn from your mistakes! Good Luck.

Matilda:

As others have said, it takes time to adjust to gluten free foods and baking techniques. I really recommend you try using bean flour instead of rice flour if you don't like the "graininess" of the breads you have tried. I've been using Bette Hagman's Four Flour Bean Mix lately and it really does make delicious yeast and quick breads. I'll post the recipe for the flour mix below, but I recommend you get her book The Gluten Free Gourmet Bakes Bread. It has many excellent recipes using both the bean flour and a rice flour mix.

Four Flour Bean Mix

2 cups Garbanzo Fava Flour

1 cup Sorghum Flour

3 cups Cornstarch

3 cups Tapioca Starch

Mix it up and keep it in the fridge. You can substitute it one-one for wheat flour in many recipes. If you also use 1/2 tsp of egg replacer (made by N-ergy foods - not sure I spelled that right) per cup of flour and 1/2 tsp xanthan gum per cup of flour, it helps the texture.

Keep experimenting and you'll come up with recipes that you really like.

A study last year showed that most oats in the US are gluten contaminated. Summary of Article on Oat Contamination

My daughter loved oatmeal, too, but I took her off of it to be safe. Still searching for a substitute she likes.

Take your doctor a copy of the NIH Consensus Panel on Celiac Disease. This should educate your doctor. Here's a link:

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That looks good! What brand of buttermilk do you use?

I use Valley Rich. They are located in Roanoke, VA.

What do you do to keep your pancakes from losing their plump and becoming thin gooey messes? Mine look great at first but they don't want to cook through and then they fall flat.

Is your griddle hot enough? Also, your batter should not be too thick. I tried adding Xanthan gum to my pancake batter at first, but I thought they came out much too thick and goey, so now I don't use it and get a much better product. I think using egg replacer helps, too.

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I was dismayed by Ms Edwards negative attitude toward celiac disease. I mean, I'd hardly call it a "death sentence." I also thought she made several misrepresentations about how difficult shopping is, etc. If she's hoping to build her business with this kind of "publicity" I think she'll be disappointed. I actually emailed her and expressed my concern about some of her comments.

I developed this recipe myself and we really like it.

1/2 cup gluten-free flour (I use 2 parts brown rice flour, 2/3 part potato starch, 1/3 part tapioca starch)

1/4 cup sorghum flour

1/4 cup garbanzo flour

2 Tbs ground flax seeds

1 tsp baking powder

1 tsp baking soda

1 tsp egg replacer (optional)

1 egg

2 Tbs canola oil

1 1/4 cup gluten-free buttermilk

Mix all dry ingredients together, add the wet ingredients on top of the dry and mix the whole thing thoroughly. You can make pancakes or waffles with this. I have also used buckwheat flour instead of the sorghum flour. That is also very good, if you like buckwheat. You can double this recipe and freeze the extras, they reheat well, but spread butter on the frozen pancake or waffle before reheating in the microwave. This keeps them moist.

You may want to try and find a bread machine that doesn't automatically "shape the loaf" during the second rising cycle. This occurs when the paddle makes a couple of spins after the second rising has begun. Many bread machines do this, but it is bad for gluten free breads because because the dough doesn't form a firm ball, and it just deflates the bread keeps it from proofing well. I don't know what brands do/don't have this feature, but it would be something to consider when you make a purchase.

I agree with lotusgem, Bette Hagman's books are excellent. You should have at least one in your library, especially if you are not well versed in how to best use the different flours. Good luck! It takes time and patience to learn a new skill, so if you haven't baked much, don't be discouraged. You will get the hang of it with a little practice!

Have you used ENER-G egg replacer? It is egg, dairy and gluten-free. You might want to get a copy of Bette Hagman's The Gluten-Free Gourmet Bakes Bread. There are several egg free, dairy free recipes. If you are going to be baking, I recommend having the following flours on hand:

Garfava or Garbanzo Bean

Sorghum

Brown or White Rice

Tapioca Flour

Potato Starch

Corn Starch

Xanthan Gum - not a flour, but a must for baking

The secret to gluten free baking is using a combination of flours. Bette Hagman's books are a good starting point if you want to bake.

I also keep on hand: Buckwheat flour, ground flax seed, almond meal and rice bran, to add extra nutrition and fiber to my baked goods.

cdford:

Actually I live in NC, so I do know about Southern cornbread. It just doesn't happen to be my favorite, I grew up in Ohio. I prefer the sweeter variety, but I do know how serious southerners can be about their cornbread!

lotusgem:

I used to make that recipe from the vegetarian epicure all the time. It is very

good. I'll have to try your gluten free version.

Oscar Mayer now makes mini hot dogs that would probably work well in this recipe. They are gluten free.

Mamaw:

The best cornbread recipe I have found is from The Gluten Free Gourmet Bakes Bread. Here is her recipe:

1 cup Four Flour Bean Mix (see below)

1 cup yellow cornmeal

1/2 tsp xanthan gum

1 tsp egg replacer

1/4 cup sugar

1 tsp baking soda

1 tsp baking powder

3/4 tsp salt

1 cup plain yogurt

2 eggs

2 tbs melted margarine (or butter, or oil)

1/4 cup orange juice

Mix the dry ingredients and the wet ingredients in separate bowls. Mix together, pour into greased 8" square pan and bake at 350 for 20-25 minutes. I find the shorter time is best.

Four Flour Bean Mix:

2/3 part garfava bean flour

1/3 part sorghum flour

1 part cornstarch

1 part tapioca flour

I think this recipe is yummy and my children love it!

Debbie:

Start talking about gluten now with your child. My daughter has been gluten free since 26 months. I have been very up front with her about her gluten intolerance. When we go to the grocery I explain that certain foods have gluten and that she cannot eat those. She is very happy with the substitutes we provide her and actually does not want something if she knows it has gluten in it. If you start at a very young age and make the rules clear, you'll probably have less trouble than you think. If you treat the whole issue matter-of-factly and don't make a big fuss over her not being able to have certain foods, she will feel that way, too. For instance, before she goes trick-or-treating, just explain that some of the candy she gets will have gluten that you will help her pick out the gluten free items at the end of the night. Involve her in picking out the items that are gluten free by showing her an example and seeing if she can find a matching candy. Make it light and fun and don't let your child think you feel sorry for her because she can't have all the candy. Children pick up on our feelings so easily. If you child senses you feel guilty or sorry for her b/c she has diet restrictions, she will learn to take advantage of that, and then you'll really have food battles on your hands!

I want to suggest that the rash on your son's elbows and knees could also be a sign of celiac disease. You should have him tested as well.

Someone earlier in this post mentioned the documentary "Super-Size Me." I recently watched it, too, and found it very interesting. For those of you who aren't familiar with it, it follows what happens to a man when he eats nothing but McDonald's meals for 30 days. I think it's currently running on Showtime. If you have a chance, do watch this. It will help you realize that we really are much better off not being able to partake of much of the fast food scene. Our kids will be a lot healthier in the long run by avoiding frequent fast food meals.

Sharon:

Where have you found gluten free fish sticks and chicken nuggets? What is the brand name? Does whole foods carry them? We don't have one close by, but occasionally I am able to visit one in another city.

I also want to point out that even though the cost of many gluten free foods is higher, we are saving money by not going out to eat nearly as often. My family used to go out a couple of times a week. Now, we rarely go out. If you compare what you used to spend on meals from restaurants/fast food to your grocery bill now, the expense is probably about the same.

My daughter is also 3 and has been gluten free for over a year. I consider her a very picky eater. She eats no fruit and only limited vegetables. I do think I spend more on groceries now, but it's mostly for the special flours. I splurge for gluten-free tomato soup and cookies occasionally. I make all of my own baked goods since you can do it cheaper from scratch than buying them premade. Also, they really are better homemade and fresh! Plus, I like to make them more nutritious with things like flax seed, sesame seeds, rice bran, mashed bananas and pumpkin. I've experimented a lot and found found or developed recipes that we like. It does take some practice, especially if you aren't used to baking. Remember, any new skill takes practice -- keep working on it and you will feel like a pro in a month or two.

Some things my daughter enjoys:

*Cottage cheese

*Yogurt (Stoneyfield vanilla)

*Peanut Butter mixed with honey (we call it peanut butterscotch) on gluten-free Bread, muffins, crackers. Sometimes she eats it out of a small bowl with a spoon.

*Hummus (it's cheaper to make your own) as a dip for tortilla chips, or spread on a tortilla, add cheese and make a grilled quesadilla.

*Fresh sweet Potatoes, peeled, diced and steamed. Then I add butter and sprinkle with brown sugar.

*Corn bread with honey or maple syrup

*Homemade gluten-free pancakes, waffles. I make lots and freeze them.

*Boiled eggs, deviled eggs or egg salad

*Cheddar cheese cubes - cut them yourself to save money

*Steamed baby carrots with honey for dipping (as you can see, my child really likes sweets - it's just about the only way I can get her to eat veggies. Sometimes she even wants honey on peas or broccoli!)

Feel free to email me if you need recipes. I'm glad to share.

I recently met the chef at Whole Foods who started their Gluten Free Bakehouse. It's located in Morrisville, NC. His name is Lee Tobin and he has DH. He was working for Whole Foods when he was dx in '96 and was able to convince them to start their own dedicated gluten-free bakery. Not all the stores carry the products now. Those that do are mostly in the East due to the location of the gluten-free bakehouse. He said they were hoping to expand eventually to all the stores. I asked him if products could be mail ordered, but he indicated that they would not do that, because their goal is to get people into their stores.

Doesn't your school have a health center with a nurse or Doctor on staff? Why don't you go there and ask them to check your blood sugar? Your symptoms sound a lot like diabetes. Often, people who are in the beginning stages of adult onset diabetes have hypoglycemic symptoms such as you are having. Are you significantly overweight? This would be another risk factor for adult onset diabetes (type 2) which we are seeing a lot more of in overweight teens and young adults. Also, celiac disease and type 1 (insulin dependent) diabetes seem to have a genetic link. These patients tend to be normal or underweight. Common symptoms are rapid weight loss, increased thirst and frequent urination. Please don't wait to get this checked out, diabetes is a serious problem that can cause metabolic disturbances if left untreated. Also, if your blood sugar is normal when you get it tested, ask for a Hemoglobin A1c test. This is a measure of your average blood sugar over the last 2-3 months. This can indicate if your blood sugar has been elevated, even if it is normal the day you have it tested.

Thanks so much for all your responses. This really helps!

Thanks for this great idea! We don't have nut allergies, but I am always trying to make breads, muffins, etc more nutritious. Pumpkin seeds and sunflower seeds are a great source of several nutrients, so even for those without allergies, this is a nice idea for adding more nutrition to those flour mixes that have so much corn starch and tapioca starch in them.