Post by princessfuzzball on Sept 10, 2006 11:49:01 GMT -5
Allright, so it has taken a lot of time for me to put this thread together because my shoulder hurts....
Anyways, about 1 in 130 (ish) (at least this is what a lot of statistics say) is gluten intolerant, although most don't know it. I'm one of those lucky people, and this thread is going to be dedicated to all sorts of gluten free goodies, such as cookies, cakes, and stuff like that....
Here is a little info about gluten intolernaces for people who have celiac disease:
(taken from http://www.celiac.com)
Celiac disease, also known as gluten intolerance, is a genetic disorder that affects 1 in 133 Americans. Symptoms of celiac disease can range from the classic features, such as diarrhea, weight loss, and malnutrition, to latent symptoms such as isolated nutrient deficiencies (typically calcium) but no gastrointestinal symptoms. The disease mostly affects people of European (especially Northern European) descent, but recent studies show that it also affects Hispanic, Black and Asian populations as well. Those affected suffer damage to the villi (shortening and villous flattening) in the lamina propria and crypt regions of their intestines when they eat specific food-grain antigens (toxic amino acid sequences) that are found in wheat, rye, and barley.
Because of the broad range of symptoms celiac disease presents, it can be difficult to diagnose. The symptoms can range from "mild weakness, bone pain, and aphthous stomatitis to chronic diarrhea, abdominal bloating, and progressive weight loss." If a person with the disorder continues to eat gluten, studies have shown that he or she will increase their chances of gastrointestinal cancer by a factor of 40 to 100 times that of the normal population. Further, "gastrointestinal carcinoma or lymphoma develops in up to 15 percent of patients with untreated or refractory celiac disease." It is therefore imperative that the disease is quickly and properly diagnosed so it can be treated as soon as possible.
Allright, so it's important to also note that people can be allergic to wheat, and that is a completely different recation alltogether. It's also common to know that about fifty percent of the people who can't do wheat for whatever reason have issues with soy as well. If I put up a recipe, and it calls for soy, there will be a substitution made.
First thing is first!
Cookies! (many of you who have recieved cookies this past year, this is the basic recipe I have used, I tweeked it a bit...)
INGREDIENTS:
3/4 cup butter, softened
1 1/4 cups packed brown sugar
1/4 cup white sugar
1 teaspoon gluten-free vanilla extract
1/4 cup egg substitute
2 1/4 cups gluten-free baking mix
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
12 ounces semisweet chocolate chips
DIRECTIONS:
Preheat oven to 375 degrees F ( 190 degrees C). Prepare a greased baking sheet.
In a medium bowl, cream butter and sugar. Gradually add replacer eggs and vanilla while mixing. Sift together gluten- free flour mix, baking soda, baking powder, and salt. Stir into the butter mixture until blended. Finally, stir in the chocolate chips.
Using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. Bake in preheated oven for 6 to 8 minutes or until light brown. Let cookies cool on baking sheet for 2 minutes before removing to wire racks.
A few notes:
1. The gluten free baking mix that I use is mixed in bluk, and then measured out a bit at a time, and here it is:
1 cup rice flour
1 cup potato flour
1/4 cup potato starch
1 tsp baking soda
1 tsp baking powder
2 tsp xantham gum (this is a good binding agent, something gluten free baked goods need because gluten is normall what holds the bread together.)
2. I find that molasses works better than sugar, and will help give the cookies a nice dark color, because gluten free things will not brown.
3. If you can eat eggs, use 2 large ones.
O.k... that does it for today.
Anyways, about 1 in 130 (ish) (at least this is what a lot of statistics say) is gluten intolerant, although most don't know it. I'm one of those lucky people, and this thread is going to be dedicated to all sorts of gluten free goodies, such as cookies, cakes, and stuff like that....
Here is a little info about gluten intolernaces for people who have celiac disease:
(taken from http://www.celiac.com)
Celiac disease, also known as gluten intolerance, is a genetic disorder that affects 1 in 133 Americans. Symptoms of celiac disease can range from the classic features, such as diarrhea, weight loss, and malnutrition, to latent symptoms such as isolated nutrient deficiencies (typically calcium) but no gastrointestinal symptoms. The disease mostly affects people of European (especially Northern European) descent, but recent studies show that it also affects Hispanic, Black and Asian populations as well. Those affected suffer damage to the villi (shortening and villous flattening) in the lamina propria and crypt regions of their intestines when they eat specific food-grain antigens (toxic amino acid sequences) that are found in wheat, rye, and barley.
Because of the broad range of symptoms celiac disease presents, it can be difficult to diagnose. The symptoms can range from "mild weakness, bone pain, and aphthous stomatitis to chronic diarrhea, abdominal bloating, and progressive weight loss." If a person with the disorder continues to eat gluten, studies have shown that he or she will increase their chances of gastrointestinal cancer by a factor of 40 to 100 times that of the normal population. Further, "gastrointestinal carcinoma or lymphoma develops in up to 15 percent of patients with untreated or refractory celiac disease." It is therefore imperative that the disease is quickly and properly diagnosed so it can be treated as soon as possible.
Allright, so it's important to also note that people can be allergic to wheat, and that is a completely different recation alltogether. It's also common to know that about fifty percent of the people who can't do wheat for whatever reason have issues with soy as well. If I put up a recipe, and it calls for soy, there will be a substitution made.
First thing is first!
Cookies! (many of you who have recieved cookies this past year, this is the basic recipe I have used, I tweeked it a bit...)
INGREDIENTS:
3/4 cup butter, softened
1 1/4 cups packed brown sugar
1/4 cup white sugar
1 teaspoon gluten-free vanilla extract
1/4 cup egg substitute
2 1/4 cups gluten-free baking mix
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
12 ounces semisweet chocolate chips
DIRECTIONS:
Preheat oven to 375 degrees F ( 190 degrees C). Prepare a greased baking sheet.
In a medium bowl, cream butter and sugar. Gradually add replacer eggs and vanilla while mixing. Sift together gluten- free flour mix, baking soda, baking powder, and salt. Stir into the butter mixture until blended. Finally, stir in the chocolate chips.
Using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. Bake in preheated oven for 6 to 8 minutes or until light brown. Let cookies cool on baking sheet for 2 minutes before removing to wire racks.
A few notes:
1. The gluten free baking mix that I use is mixed in bluk, and then measured out a bit at a time, and here it is:
1 cup rice flour
1 cup potato flour
1/4 cup potato starch
1 tsp baking soda
1 tsp baking powder
2 tsp xantham gum (this is a good binding agent, something gluten free baked goods need because gluten is normall what holds the bread together.)
2. I find that molasses works better than sugar, and will help give the cookies a nice dark color, because gluten free things will not brown.
3. If you can eat eggs, use 2 large ones.
O.k... that does it for today.