Gluten-Free Flour

#12: Bob's Red Mill All-Purpose Gluten-Free Baking Flour, 22-Ounce Bags (Pack...
Bob's Red Mill All-Purpose Gluten-Free Baking Flour, 22-Ounce Bags (Pack of 8)Bob's Red Mill All-Purpose Gluten-Free Baking Flour, 22-Ounce Bags (Pack of 8)
by Bob's Red Mill
Average Customer Review:

Buy new: $36.80 $26.71

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18 May 2008 at 7:06am


#28: The Gluten-Free Pantry Beth's Gluten-Free All-Purpose Flour, 16-Ounce Bo...
The Gluten-Free Pantry Beth's Gluten-Free All-Purpose Flour, 16-Ounce Boxes (Pack of 6)The Gluten-Free Pantry Beth's Gluten-Free All-Purpose Flour, 16-Ounce Boxes (Pack of 6)
by The Gluten-Free Pantry
Average Customer Review:



(Visit the Bestsellers in Baking Supplies > Flour...
18 May 2008 at 7:06am


#35: Bob's Red Mill Gluten-Free Garbanzo Fava Flour, 22-Ounce Bags (Pack of 8)
Bob's Red Mill Gluten-Free Garbanzo Fava Flour, 22-Ounce Bags (Pack of 8)Bob's Red Mill Gluten-Free Garbanzo Fava Flour, 22-Ounce Bags (Pack of 8)
by Bob's Red Mill

Buy new: $47.29 $32.74

(Visit the Bestsellers in Baking Supplies > Flours & Meals list for autho...
18 May 2008 at 7:06am


#44: Bob's Red Mill Gluten-Free All-Purpose Flour, 44-Ounce Units (Pack of 4)
Bob's Red Mill Gluten-Free All-Purpose Flour, 44-Ounce Units (Pack of 4)Bob's Red Mill Gluten-Free All-Purpose Flour, 44-Ounce Units (Pack of 4)
by Bob's Red Mill
Average Customer Review:

Buy new: $35.02 $28.14

(Visit the Bestsellers in Baking Supplies > Flou...
18 May 2008 at 7:06am


#46: OrgraN Gluten-Free Plain All-Purpose Flour, 17.5-Ounce Boxes (Pack of 8)
OrgraN Gluten-Free Plain All-Purpose Flour, 17.5-Ounce Boxes (Pack of 8)OrgraN Gluten-Free Plain All-Purpose Flour, 17.5-Ounce Boxes (Pack of 8)
by OrgraN
Average Customer Review:

Buy new: $49.78 $34.46

(Visit the Bestsellers in Baking Supplies > Flours & Mea...
18 May 2008 at 7:06am


Kelloggs to Celiacs: Take a Hike

Posted on May 14, 2008 | Filed Under Gluten Free Food, caveat emptor, celiac shopping, gluten free diet

When you go food shopping chances are you do not know the names of the actual company that owns food brand names. Just say NO to KelloggsAs it happens both Morningstar Farms and Gardenburger, arguably the 2 leading providers of veggieburgers, are subsidiaries of the giant food conglomerate Kelloggs.

People with celiac disease have been raving for some time about the Gardenburger brand Grilled Veggie Burgers. But Kelloggs has now reformulated this product to contain wheat, so it is no longer a gluten free product.

No doubt it is purely a coincidence that just a few weeks ago one of the largest competitors of Kelloggs, General Mills, announced that they have reformulated their famous Rice Chex product to be gluten free.

The message I am receiving from Kelloggs is go away. While the message I am receiving from General Mills is, hey, we know you are there.

This seems to be an ideal case for the free market to decide, if Kelloggs does not want my business I will not buy any of their products. None.

If General Mills wants to acknowledge my existence and the special diet I must follow, then they can have my business.

This is sometimes called voting with your wallet. May the giant food conglomerate that wishes to make food I can eat be the winner.

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Rice Chex To Go Gluten Free!

Posted on April 16, 2008 | Filed Under Gluten Free Food, celiac living, gluten free diet

Gluten Free Rice Chex Coming SoonMost Americans will remember Rice Chex breakfast cereal from the days of their youth, but like so very many other well known breakfast cereals it has been off limits to the gluten-free and celiac communities. We have good news [PDF].

General Mills has announced that they will be reformulating Rice Chex as a gluten-free cereal! I might go to my local supermarket and see if it is there yet. This is great news. As a wee lad I could eat Rice Chex until the box was empty, anytime. Today I would be using soy milk instead of moo cow, but I bet I would still enjoy this cereal.

I’ve also read in the press recently an article suggesting that Gluten Free is the new health craze, following in the footsteps of low carb and no carb fads. If so perhaps it is the health fad aspect that is getting big megafoodcorps to pay attention. If 1% of the population has celiac disease, and only 3% of those with celiac disease know about it, that leaves .03% of the population who are on a GF diet because of having a diagnosed case of celiac disease. This is a very, very small minority. So if diet fadsters with no medical requirement to avoid gluten want to help make it easier to find gluten free food, we say good! Have at it. Did you see this rice flour over here ? :)

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Food For Life Recalls Spelt Bread

Posted on March 19, 2008 | Filed Under Gluten Free Food, celiac disease, celiac living, celiac science, celiac shopping, gluten free diet

California baker Food For Life has recalled their spelt bread product because it contains spelt. No, really.

Food For Life Baking Company of Corona, California is voluntarily recalling 2,241 cases of Spelt Bread (UPC# 07347200168) because they contain spelt grain which is known to be a hybrid of wheat.

You see under the newly revised food allergen labeling laws, any product that contains one of the leading food allergens must be labelled as containing that allergen. Food For Life Spelt bread contains Spelt, Spelt is a wheat hybrid, the package did not state that the product contains wheat. Ooops.

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Best Gluten Free Bread Yet, Vegan and Five Stars!

Posted on November 28, 2007 | Filed Under Gluten Free Food, Recommended, celiac disease, celiac living, gluten free diet, gluten free recipes

Today I had my first complete success in baking GF bread, the first loaf that was completely vegan, gluten free, and did rise without collapsing during the bake cycle. There were two new factors in this loaf that I had not used before. First I used silken tofu as an egg replacer, and second I used Bob’s Red Mill All Purpose GF Baking Flour, which I will definitely be using in the future. There was no brown rice or white rice flour in this bread at all.
This mix contains Garbanzo Flour, Potato Starch, Tapioca Flour, White Sorghum Flour, and Fava Bean Flour.

I used a recipe based on “Chickpea Yeast Bread” on page 116 of The Best ever Wheat and Gluten-Free Baking Book, I substituted the Bob’s Red Mill mix for the 3 cups of various flours, and I used tofu instead of eggs.

Wet Ingredients:
5 ounces silken tofu
1 tsp apple cider vinegar
3 tablespoons extra virgin olive oil
1 and 1/2 cups water
1 teaspoon Vermont maple syrup

Dry Ingredients:
3 cups Bob’s Red Mill All Purpose GF Baking Flour
1/2 cup cornstarch
3 teaspoons xanthan gum
3 tablespoons brown sugar
2 teaspoons sea salt
1/2 cup Better Than Milk Vegan Beverage Mix, Soy
1 package yeast

Mix dry ingredients in a mixing bowl, try to break up the brown sugar clumps.
Put the silken tofu, olive oil and 1/2 cup of the water in a blender and mix thoroughly.
Put the dry ingredients in your Zojirushi or other bread machine
Pour in the tofu/oil/water blend
Pour in the remaining cup of water
Push the quick cycle (or gluten free cycle) button
Then wait about 2 hours for your delightful bread-like loaf of gluten free bread. Loveses it!

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Gluten Free and Vegan Banana Crumb Crust Pie

Posted on November 25, 2007 | Filed Under Gluten Free Food, gluten free diet, gluten free recipes

This was my first ever attempt at a banana pie, and only the third pie I’ve baked in my life, but 5 minutes after the first tentative slice was cut, half of the pie was gone.

Bottom Crust:
Combine 2 cups of teff flour with 1/2 cup cold water and 1/2 cup olive oil in a mixing bowl. Press this crumbly mixture into the bottom and sides of a 12″ pie plate. Some will be leftover. Quantities adapted from a Bob’s Red Mill recipe.

Filling:
Blend one 14oz package of silken tofu, 4 heaping teaspoons of brown sugar, 3 ripe to over-ripe bananas and a 1/4 cup of unsweetened soy milk with a teaspoon of cinnamon. Continue blending until it becomes a gelatinous mass. Pour into pie plate. Slice a fourth banana into 1/4″ high slices and press into pie filling.

Top Crust:
With any remaining bottom crust mixture, add 1/2 cup brown rice flour, 1/2 cup buckwheat or sorghum flour, 1/4 cup teff flour, 3 heaping teaspoons of brown sugar, and just enough water to form small balls as you mix it all up. Drop this as crumbs onto the pie filling. If needed make some more so that none or very little of the banana pie filling can be seen.

Bake in a 425 degree oven, check in 35 minutes. Should be done in 45 minutes or less. Remove when the top crust looks darker.

Because of all the tofu this pie is unusually high in protein, and bananas are good for you too. Some people might want more sugar, but not me. Enjoy!

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New Gluten Free Shopping Site

Posted on November 3, 2007 | Filed Under Gluten Free Food, Recommended, celiac living, celiac shopping, gluten free diet

There now is a new option for online food shopping available to people affected by celiac disease, autism spectrum disorder, ADHD, and other conditions that may benefit from a gluten free diet. Gluten Free Live is now online, with more shopping options for you.

Gluten Free Live (GlutenFreeLive.com) offers gluten-free bread, bread mixes, buns, cereal, cookies, crackers and more. There is a section of this online store for gluten free and dairy free foods, as well as an area with gluten free milk substitutes in both dry and liquid form. Vegetarians who are eating gluten free will find an area just for them, and the gluten free pasta aisle is sure to be a favorite for everyone on a GF diet.Gluten Free Live uses advanced methods to find and filter online food sources so that you don’t have to wander through a web shop full of food you can not eat.

The founder of Gluten Free Live (GlutenFreeLive.com)is himself a vegetarian with celiac disease, so the site is backed up by years of personal experience eating a GF diet and designing web applications. At Gluten Free Live we want to help you be gluten-free.The book department at Gluten Free Live offers pre-configured lists of books about autism and celiac disease, as well as gluten free cookbooks. There are virtual store aisles with GF snacks, energy bars, fruit bars and our top-selling gluten free pretzels. There is also a section with gluten free meals that are ready to eat or require a minimum of preparation.

Busy cooks can find bread mixes, all kinds of gluten free flour, gluten free pizza shells, and gluten free pancake mix.Because many people on a gluten free diet rely on rice as a staple, the store (GlutenFreeLive.com) also features rice cookers, and rounding out the kitchen wares is a selection of bread machines. Gluten Free Live also offers pages with free gluten-free recipes and the latest news about celiac disease and autism. By partnering with Amazon the site is able to offer free super-saver shipping on many orders that total $25 or more. Gluten Free Live is now open for business. Shop now, shop often.

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GF Recipe: Brown Rice and Millet Bread

Posted on October 6, 2007 | Filed Under Gluten Free Food, gluten free diet, gluten free recipes

Recently I got so tired of watching everyone else eat baked goods and not having any myself that I decided to try baking my own breads and muffins again. I’ve stocked up on various GF flours, and today I made a bread loosely based on a recipe from The Best Ever Wheat and Gluten Free Baking Book, page 115. It was called Yeast Bread with Molasses before I made my changes.

Dry Ingredients:

2 cups brown rice flour
1/2 cup cornstarch
1/2 cup potato flour
1/2 cup whole millet, cracked in a coffee grinder
2.5 tsp xanthan gum
1.5 tsp salt

Wet Ingredients:

3 “eggs” worth of Ener-G egg replacer (or real eggs if you like)
1.5 cups warm water
2 tsp rice vinegar
3 tbsp extra-virgin olive oil (or equivalent butter or margarine)
1 tbsp blackstrap molasses
3 tbsp sugar
1 packet yeast

Blend the dry ingredients. In another non-metallic bowl mix the liquids and egg replacer, then heat the mix in a microwave for 20 seconds, or long enough to make it feel warm to your finger. Then add the yeast to the liquids, stir gently, and let it stand for 5 minutes or until you see foam from the yeast working.

Put the dry ingredients in your bread machine, and pour the wet ingredients in on top. Run a quick or gluten-free cycle. Or if not using a bread machine mix the ingredients and let it stand to rise for 1/2 hour. Then bake in the oven at 350F or 180C or gas mark 4 until brown. Enjoy!

My first useful loaf of bread in a few years did not rise very much in our bread machine, but it sure was delicious. I loved it!

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Crispy Brown Rice Gluten Free Cereal

Posted on September 28, 2007 | Filed Under Gluten Free Food, Recommended, celiac disease, celiac living, gluten free diet

One of the leading sellers among gluten free breakfast cereals is Erewhon brand Crispy Brown Rice Cereal. Recently the manufacturer has changed their packaging. Erewhon Crispy Brown Rice Gluten Free Cereal On Amazon it seems to be the number one selling GF cereal.

You should be aware that Erewhon makes a number of different breakfast cereals, please be certain that the product you buy has the words Gluten Free displayed prominently on the package (if you have celiac disease). Most breakfast cereals contain barley malt flavoring, and since barley is one of the grains that people with celiac disease must avoid, that eliminates the vast majority of breakfast cereals from the gluten-free diet. In some cases malt flavoring is derived from non-barley sources like corn, which should be safe for people with celiac disease.

I like this cereal, it reminds me of another similar looking product that is known for sounds it creates in milk. I use soy milk with my breakfast cereal because I’m vegan as well as having celiac disease. You can buy this cereal at our celiac friendly food shopping site, The GF Store.

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Gluten Free and Vegan Burgers That Are Delicious Too!

Posted on September 23, 2007 | Filed Under For Celiacs, Gluten Free Food, Recommended, celiac living, celiac shopping, gluten free diet

At our house, we go through gluten-free and vegan burgers as if they were candy, yum! Wildwood Tofu-Veggie Burger, original flavor And the best ones we have found are thankfully available in great quantity at our local Trader Joe’s. These burgers have a texture and mouth feel that is very much like meat, they are more chewy than most gluten-free vegan burgers. I’ve seen them at Whole Foods stores too. After two of these with a little ketchup and I get what I call Happy Tummy, always a desirable state for people with celiac disease. Look for them at your local health food store, I think you’ll like them too.

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The Sensible Celiac recently celebrated its 3 year anniversary

Posted on June 15, 2007 | Filed Under For Celiacs, Gluten Free Food, Recommended, celiac disease, celiac living, celiac shopping, gluten free diet

the sensible celiac

2007-06-14 19:22:54 - For 3 years now The Sensible Celiac has been serving the celiac disease community and all those following a gluten free diet. With a discussion forum, celiac-related news, videos, recipes, and several shopping pages, The Sensible Celiac is a much used resource. Visit sensibleceliac.com to learn more about celiac disease.

The Sensible Celiac was founded by a webmaster with celiac disease whose daughter, a Registered Nurse, also suffers from the disorder. The original motivation for starting the site was to debunk false information about the gluten free diet, and to give people affected by celiac disease a place to share their experiences.

Celiac disease is a genetically mediated auto-immune disorder characterized by an intolerance for specific protein peptides found in certain widely used grains. When a person with celiac disease ingests any of these grains, even in very small amounts, their immune system reacts to these protein fragments as though they were an invading organism, and attacks the villi lining the small intestine in a misguided defense strategy.

In order to prevent triggering this self destructive immune response, persons with celiac disease must avoid certain grains for the rest of their lives. The offending grains are wheat, rye and barley.

At first this might seem like a simple thing to do, but in fact there are many foods that contain ingredients derived from wheat, barley or rye.

Celiac disease was once considered to be a rare disorder, but random blood tests in the general population for the antigens produced by a person with this autoimmune disorder suggest as many as one person in 133 suffers from celiac disease. There may be as many as 2 million undiagnosed cases of celiac disease in the US alone.

Today several hundred people are members of the discussion forum at the Sensible Celiac Sensible Celiac Discussion Forum and the site is still growing. Visit sensibleceliac.com today to learn more about celiac disease.

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