Anyone keeping gluten free?

[Nancy LC]

Just curious if anyone else is trying to come up with gluten free, low carb recipes, especially for sweets and bready things.

I'm still trying to figure out how to recreate my Bowl Muffin without gluten products, while keeping the calories down. Yeah, that rules out things like nut flours and flax meal. I was thinking of buying some corn fiber.

[Gailew]

Nancy, yes I'm trying to keep gluten free, but I use nut flours and flax seed flour. Are you avoiding them because of cross contamination? I get blanched almonds and grind them myself for almond flour. Is that an idea for you, or is there a reason I should be avoiding that? I'm actually not convinced I have celiac disease because I don't have any gastro symptoms, just feel better when I keep low carb and wheat seems to give me worse symptoms than sugar....(denial? confused for sure..) anyway, I'd appreciate any good recipes. ~ Gail

[Nancy LC]

No, I'm avoiding them because TMC (too many calories). Nut flours are very, very high in calories and I don't lose if I don't watch my calories. I might cut them with something like corn bran though and it might make the calories ok.

I just bought 5 pounds of oat fiber, which is virtually calorie and carb free, but now I can't eat it! :p

I have been experimenting with pumpkin pie bowls. I mix about 2-3 T of pumpkin with an egg, some baking powder, liquid splenda, a dot of blackstrap molasses (incredible flavor, few carbs), cinnamon and ginger. I also use some resistant corn starch and polydextrose to give it more form and body. Its pretty tasty! Then I microwave for about 1.5 - 2 minutes.

I'm trying to find something to replace the gluten. I know they use xanthum gum a lot, but they usually mix it with the dry ingredients, I don't think it'll mix in my bowl creations too well. I was also thinking that Casein protein might be really good glutin substitute, it certain is glue-like!

[neo_crone]

Hi Nancy

I don't eat any wheat products or soy. I use whey protein powder to make crepes, wraps, and pancakes. I also add it to veggie dishes to make up the protein content, when I don't want to eat meat. I find it very versatile. I buy plain unflavored unsweetened whey, so its suitable for savoury or sweet concotions. The brand I use has 417 kcal, protein 77g, fat 6.25g, carbs 8.3g, fibre 3.3g, per 100 grams.

neo_crone

[Sona]

Nancy, why not fiddle with my protein muffin recipe; I eat at least two per day, sometimes as a muffin, other times as a pancake. If you tweak the ingredients--you already use 1 egg, which I don't use and will up the fat content for a tastier result--you could probably come up with something to satisfy you.

I use:
3 heaping teaspoons egg white powder
1/2 scoop whey protein powder
1/2 teaspoon baking powder
1-2 teaspoons psyllium husk powder
and a variety of add-ins: cinnamon, or cocoa powder, or pumpkin (1-2 T), or various extracts

Then I add enough water--you may not need water at all if you're using one whole egg--to make a batter and nuke it for anywhere from 45 seconds to 1:10 minutes in a plastic bowl sprayed with a bit of PAM.

Or I add it to a PAM-sprayed skillet and turn it over once.

Why not tweak this and see what you think?

[Nancy LC]

I forgot about whey protein! That would work! My caesin protein probably wouldn't though. It's like gum when it gets wet.

[JAnn]

Also, "they" are changing their minds about oats containing gluten. However, oat bran is not nearly as lc as wheat gluten so I haven't given it much thought whether I would try it or not..

Sharing some GF recipes would be nice. Sometimes I feel so limited by what I can eat. I tried Ezekial bread but it really burned my stomach.

I do have some recipes but I can't copy them to share until I get a new computer in a couple of weeks.

[Nancy LC]

I've seen that too JAnn, but it just depends on who you ask. Some are saying that oats grown near wheat can pick up enough wheat genes to be potentially contaminated with gluten. During my gluten free trial I think I'll keep clear of it.

Someone sent me this link as a pretty good list of things to avoid:
http://www.celiac.com/st_prod.html?p_prodid=185&p_catid=12&sid=91hH9H1FiCRm7M8-30105299594.27

One thing that strikes me as weird about Celiacs etc is that it seems to be a very commercial disease to have. They don't seem as free about sharing information as other people are. For instance, there's a database of foods and drugs and stuff, but you have to buy a subscription to it. Sheesh!

Here's what one doctor says about Oats:
https://blossom.safe-order.net/clanthompson/exp_doctor_showqa.php3?question_id=2&category=General%20Information&category_id=1

QUESTION: I understand that oats, eg.oatmeal, should not be eaten by Celiacs because of problems in contamination by other products containing gluten. But, I imagine that people buy rice, hominy, quinoa, buckwheat, as well as oatmeal and other products that don't always have a gluten-free label. My questions are, 1) how can one be assured that any grain product or any product more generally is not contaminated in the fields while growing, in food processing plants, etc (aside from buying only products with a gluten free label)? 2)are oat products more likely to be contaminated than rice or hominy one buys in a general grocery store? Thank you for your help.
DR. FINE: How ironic I should receive this question today as just a few minutes ago, I reached the same conclusion, or at least asked the same question: why would other grains not be contaminated as all oats in the US and 70% in Europe are supposed to be.

I am not convinced yet that oats themselves may not still cause immune reactions short of the measured end point of studies, villous atrophy (why shouldn't oats do this if wheat, the most toxic grain, can do so). They do cause enough symptoms in some that 10-20% of potential oat study particiapants have to be excluded or cannot enter such studies.

Moreover, all grains possess structural proteins and other components that may be stimulating to the immune system, and/or cause other nutrtional issues (such as phytate-binding of minerals).

While my dietary recommendations for "optimal" health would be for fruits, vegetables, nuts, and healthy meat if you eat meat, and would not include the consumptions of any grains. However, for a celiac or gluten sensitive person on a typical gluten free diet, grains other than wheat, barley, rye, and oats (and a few related grains like triticale, spelt, etc.) normally would be consumed or at least "allowed" but they need to follow symptoms or other measures of intestinal function (not biopsies) which in my lab, the latter is a stool test for malabsorption that we can do on one stool specimen, to be sure no such contamination is problematic. My persoanl opinion is that grains, processed foods, and eating food prepared by others are always potential sources of gluten. Thank you for your question.

I guess he is really saying all grains are potentially bad, but he's suspicious of oats still.

[Zuleikaa]

Interesting Study
Enzymes
http://www.sciencedaily.com/releases/2002/09/020927070151.htm
http://www.kirkmanlabs.com/products/enzymes/peptidase/Peptidase_C_100_Spec248.htmlhttp://www.sciencedaily.com/releases/2002/09/020927070151.htm
http://www.kirkmanlabs.com/products/enzymes/peptidase/Peptidase_C_100_Spec248.html

I'm also taking aloe vera juice x2 to help heal the stomach/intestines.

[Nancy LC]

I just got some Corn Bran from Honeyville Grains. Its not as low carb as the oat fiber. Its about like Carbquik. 100 calories per 1/3 cup and 5g of carbs. 17g of fiber.

I tried to make a bowl muffin using it. It came out extremely dense. I think that is because there's no gluten so the bubbles don't stay inflated. It was horrible, I trashed it.

Tried again today, used some pumpkin and this time remembered to include the xanthum gum. It came out pretty tastey, but extremely dense. Clearly I need to learn more about gluten-free baking. :p

[JAnn]

I bought a magazine called "Living Without" at the HFS that includes gluten-free recipes. I also have a cookbook called"The Gluten-Free Gourmet" by Betty Hagman. I bought it at Bob's Red Mill.

When I see a LC recipe that includes gluten That I want to use I usually try soy flour or nut flour. So far they've turned out okay.

[IslandGirl]

I just got some Corn Bran from Honeyville Grains. Its not as low carb as the oat fiber. Its about like Carbquik. 100 calories per 1/3 cup and 5g of carbs. 17g of fiber.

I tried to make a bowl muffin using it. It came out extremely dense. I think that is because there's no gluten so the bubbles don't stay inflated. It was horrible, I trashed it.

Tried again today, used some pumpkin and this time remembered to include the xanthum gum. It came out pretty tastey, but extremely dense. Clearly I need to learn more about gluten-free baking. :p

Try more leavening, a titch more moisture (or pumpkin) and a titch more veg gums, preferably a combination....?

[Nancy LC]

Thanks, Jude. I will try that! I think I've just got Xanthum and some Thin & Thick on hand. Should I use baking soda and baking powder? I'm never sure when to use baking soda.

[Dodger]

Nancy,

Baking soda is pure sodium bicarbonate. When baking soda is combined with moisture and an acidic ingredient (e.g., yogurt, chocolate, buttermilk, honey), the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise. The reaction begins immediately upon mixing the ingredients, so you need to bake recipes which call for baking soda immediately.

Baking powder contains sodium bicarbonate, but also includes the acidifying agent (cream of tartar), and a drying agent (usually starch). Baking powder is available as single-acting baking powder and as double-acting baking powder. Single-acting powders are activated by moisture, so you must bake recipes which include this product immediately after mixing. Double-acting powders react in two phases and can stand for a while before baking. With double-acting powder, some gas is released at room temperature when the powder is added to dough, but the majority of the gas is released after the temperature of the dough increases in the oven.

Some recipes call for baking soda, while others call for baking powder. Which one to use depends upon the other ingredients in the recipe. Baking soda is basic and will yield a bitter taste unless countered by the acidity of another ingredient, such as buttermilk. Baking soda is used in cookie type recipes. Baking powder contains both an acid and a base and has an overall neutral effect in terms of taste. Recipes that call for baking powder often call for other neutral-tasting ingredients, such as milk. Baking powder is a common ingredient in cakes and biscuits.

You can substitute baking powder in place of baking soda (you'll need more baking powder and it may affect the taste), but you can't use baking soda when a recipe calls for baking powder. Baking soda by itself lacks the acidity to make the item rise. However, you can make your own baking powder if you have baking soda and cream of tartar. Mix two parts cream of tartar with one part baking soda.

[Nancy LC]

Thanks Mike! Nice explanation and it brought back to mind the baking soda bombs we used to make when we were kids... baking soda and vinegar in a little pill container with a lid. Heh! What a mess that was.

[IslandGirl]

Thanks, Jude. I will try that! I think I've just got Xanthum and some Thin & Thick on hand. Should I use baking soda and baking powder? I'm never sure when to use baking soda.

What Dodger said! What a complete explanation!

The ThickenThin not/Starch or not/Sugar products are a great blend of 4 vegetable gums... I'd use it by preference in my final recipes, but in early testing, go with the (slightly less expensive per ounce) straight up Xanthan gum... :devil:

[Gailew]

Interesting Study
Enzymes
http://www.sciencedaily.com/releases/2002/09/020927070151.htm
http://www.kirkmanlabs.com/products/enzymes/peptidase/Peptidase_C_100_Spec248.htmlhttp://www.sciencedaily.com/releases/2002/09/020927070151.htm
http://www.kirkmanlabs.com/products/enzymes/peptidase/Peptidase_C_100_Spec248.html

I'm also taking aloe vera juice x2 to help heal the stomach/intestines.
Thanks, this info is great!(one site, I couldn't access) This is worth looking into.~Gail

[JAnn]

Sorry for not replying Nancy. My computer fan went out so I've been offline for a while. Even now my computer is barely working. I'm looking for a new computer. I'll probably get a Dell. Until then I won't be online much.

Take care.

BTW I saw a new issue of Living Without that had gluten free recipes. I will be getting it this week.

[Nancy LC]

Oh my! Good luck with the computer. See you when your cyber life returns to normal. :D

[csoar2004]

Hi Nancy,
I second the whey protein to make pancakes/waffles, etc. In addition, using 2 cups cooked spaghetti squash, 2 eggs, a scoop of whey protein, your sweetener of choice, some spices and voila! a "pudding" or "pumpkin pie" thingie you can top with crushed berries, etc. Sometimes I add a couple oz of tofu to increase the protein content.
This recipe is the brainchild of Barbara at the Fat Flush Forum. I've made a whey "cookie" version, too.

HTH!

[Nancy LC]

Oh! That does sound good. I'm a fiend on spagetti squashes!

[Demokat]

I am not eating any wheat or soy products, so I'm using a combination of whey protein powder and nut meals/flours in baking. I know they're caloric but they haven't seemed to stall my weight loss. So many low-carb recipes call for Atkins Bake Mix or Carbquick, both which contain wheat gluten. I remember trying an Atkins muffin mix and the results were awful: bloating, gas, and the runs! :tears:

[Nancy LC]

Any ideas on what to use instead of soy sauce? It has wheat in it. :(

[glendarc]

Up here in Canada, we have a product called BRAGG All Purpose Seasoning - the ingredient list is very short: soybeans, purified water. We discovered this when my son was diagnosed with ulcerative colitis and his doctor put him on a very restricted diet. (Didn't help - he's since had a ileostomy and is happier than he's been for years!)

Anyhow, this BRAGG soy sauce works well for us.

[LadyBelle]

Some soy sauces are made without wheat. Check the ingredients

[JAnn]

Look for tamari sauce at your HFS. It has no wheat.