df: dairy free
nf: nut free
rsf: refined sugar free
sf: soy free
mf: vegetarian (meat free) (allows milk, egg and fish(?))

can be made:
ef: egg free - sub with egg replacer
cnf: corn free - sub arrowroot for corn starch, but recipe uses xanthan gum?
v: vegan (no meat, honey, eggs, dairy) - use egg replacer and sweetener of choice

Does using egg replacer count as egg-free?

Not sure if I have all the acronyms right. Please let me know if they need to be changed.

Copying this over from the Bread Thread...


I tried a new bread recipe tonight. This recipe is easy and the bread is awesome!! It's fluffy, and moist, and tender...and it didn't fall like all my other loaves! The taste is excellent and the texture reminds me of store-bought wheat bread!

You can find the recipe here:

http://www.recipezaar.com/190906

I didn't have garfava flour, so I subbed using someone else's suggestions:

For the 1 1/4 cups gf flour mix:
1/2 cup sorghum
1/2 cup brown rice flour
1/4 cup tapioca

and in place of the 1/4 cup garfava I used 1/4 cup sorghum.

I also used 3 eggs instead of the 2 eggs and 2 egg whites, and 1 package of yeast (2 1/2 tsp I think) instead of the 2 tsp the recipe called for.

Mine raised in about 40 minutes - I put it in a warmed oven with a bowl of hot water. Just remember to pull that bowl out before you bake.

I also put foil over the top for the last 10 minutes of bake time - I like the crust a little softer, rather than crunchy.

You can find more tips and discussion about this recipe here:
http://www.glutenfreeforum.com/index...howtopic=28633

Yah, I've been hopping.

Finally I can have a sandwich on bread instead of a bun! YAY!!

Question: Could I sub buckwheat for the sorghum and still get the same texture?

Congratulations!!

If egg replacer works in it then it is an egg free recipe (or can be).

I would like to know about the texture after rising. Is it like a gluten dough that can be molded? Or is it more like a batter? (which is what I get using Cara's Best Buns). I need something that I can mold because I really want to start making challah again for our orthodox Christmases. It's been 3 (4?) years now and it just doesn't feel right without the challah bread... which is braided.

I would think buckwheat would work out the same. The things that I get a 'gluten type' feel from are things that I use a fair amount of buckwheat. ie. waffles.

Thanks, Kim. I'll have to get some buckwheat and try it out.

This dough is thick, but sticky. Very sticky. Molding it doesn't work well, and I think braiding it would be a mess. I don't know how it would be if you let it rise first and then worked with it.

However, I have modified Cara's recipe to a dough that can be molded. I moved the recipe to http://neurotalk.psychcentral.com/sh...ad.php?p=56692. It just seemed a more appropriate place.

cnf: corn free
df: dairy free
nf: nut free
rsf: refined sugar free
sf: soy free
mf: vegetarian (meat free) (allows milk, egg and fish(?))

These are kind of like a breakfast muffin/cookie. I made them as cookies first and they got devoured, so I made them as a bar cookie for dh to try, and the kids polished them off before he got a chance. I figure that means they're a keeper

Quinoa bars (adapted from the quinoa muffin recipe on the back of the quinoa flakes box. I didn't have honey, quinoa flour or bananas so...I adapted. LOL. I don't know what the original recipe would have done, but we liked this result. )

1 cup applesauce
1 egg
1 tablespoon sweetener (I used sugar, the original recipe called for honey, I think maple syrup would go nicely)
--beat together
Add:
1 cup quinoa flakes
1tsp baking soda

Mix well. If desired, add a small amount of chocolate chips. (Dh and the kids are much more willing to try something if there are chocolate chips)

Bake at 400* for about 20 minutes. We liked them better as bar cookies, in a square baking dish.

Hi all,

In our family, when food is discussed, the first question is, "There is nothing in it (we can't eat) isn't there?"
For us, gluten-free is just the beginning.
We are celiac with multiple food sensitivities (leaky gut anyone?).
We understand, once our guts heal more, some of the items on the list may be tolerable on an occassional basis.
Even after that point, we will be avoiding them.

I am in the beginning stages of organizing my food and am hoping I can find others who are also just beginning, or have some experience.

Here is our list:
Eliminated foods:
Gluten (including wheat, barley, rye, triticale & spelt)
Oats (uncertified ELISA)
Corn
Dairy
Soy
Egg
Nuts Macadamia, pistacio & pecans
Deadly Nightshade Family (potatoes, tomatoes, peppers [sweet & hot], eggplant & paprika)

Obviously, we don't go out to eat ! LOL

I have hunted for a way to organize our foods.
I am an intensely curious person (some say obsessively so), so I want to know everything about what I eat.
I am currently reviewing a program called Diet Pro from Radium Technologies.
It appears to be VERY complete with the FDA food nutrition data, recipes, system for trackiing managing weight, etc.
For example, after you enter in your recipe, you can link the ingredients to the information in the nutritional data base. It then generates the serving nutritonal information. It is possible to download recipes and enter ingredients...

I do have to say, reviewing the FDA ingredients list was a bit of nightmare...so many processed foods, all of which we do not eat...

Is there anyone around would would like to discuss this with me?

I would like to share sources, lists, techniques, recipes.

Sue