Is this gluten free – explanation
I think this is a very technical explanation and approach to gluten. How gluten impacts children and What is Sensitivity, Intolerance, Reaction to Gluten protein.
Is gluten in all grains? Yes! Are oats gluten free or not? No!
Great Video.
Gluten Intolerance – Bread Dough
If you have a gluten intolerance, this video that I found may be of interest to you.
It is the gluten free bread mix from lansell cottage. This is there story.
15 years of research and over 800 trial loaves and we can now make gluten free bread with a flexible wheat-like dough. http://www.lansellcottage.com.au
Anyone can easily make these breads at home with minimal equipment and just 2-3 minutes hand mix, a rise and a bake.
Soft light breads of any shape which are great for sandwiches even the day after baking were some of our aims to help solve kids lunch problems. For more photos check out http://www.flickr.com/photos/21535959…
and FGRoberts who are the Australian and New Zealand manufacturers and suppliers http://www.GlutenFreeHealth.com.au
INGREDIENTS
maize starch, rice flour, soy flour,veg. fibre, dextrose, thickener E464, salt, thiamine, enzyme.
The only ingedient of concern is the E464 Hydroxypropyl methyl cellulose
Hydroxypropylmethylcellulose is prepared from cellulose, the main polysaccharide and constituent of wood and all plant structures. Commercially prepared from wood and chemically modified. Many different uses, mainly as thickening agent, but also as filler, dietary fibre, anti clumping agent and emulsifier. Similar as cellulose, but better soluble in water. Found in many different products. Acceptable Daily Intake: None determined. Hydroxypropylmethyl cellulose is quite soluble, and can be fermented in the large intestine. Large concentrations can cause intestinal problems, such as bloating, constipation and diarrhoea.
I suppose the question is what is considered Large concentrations. To create well formed soft and delicious bread that is not going to cause the reaction of gluten intolerence could be what we are after.
Gluten Free, Dairy Free, Hassle Free Pizza
Whip up a pie in the blink of an eye! A yeast-free, oil-free pizza crust serves as the perfect base for all of your favorite toppings. This version features vegetables, macadamia pine nut cheese and a sprinkling of beautiful and flavorful rosemary flower blossoms, providing a burst of unexpected color as well as a taste sensation for your palate. www.dairyfreeglutenfreekitchen.com
The ingredients needed for the Gluten Free, Dairy Free, Hassle Free Pizza
Gluten free flour mix
Oregano
Thyme
Gluten Free Baking Powder
Garlic Powder
Sea Salt
xanthan gum
Ground Flax Meal
Topping:
Spinach
Tomato Sauce
Zucchini
Tomato Slice
Capers
Rosemary blossom
Macadamia Nuts – Pine Nut Cheese
Cornmeal-Millet Muffins with Cheddar Cheese
CORNMEAL-MILLET MUFFINS WITH CHEDDAR CHEESE,
Ingredients
70 grams millet flour
70 grams cornmeal (make sure it’s gluten-free)
140 grams whole-grain gluten-free flour mix
10 grams (2 teaspoons) psyllium husks (you can also use ground chia seeds or ground flaxseeds, or any combination)
5 grams (1 teaspoon) baking powder
3 grams (about 1/2 teaspoon) baking soda
3 grams (about 1/2 teaspoon) kosher salt
5 grams (1 teaspoon) chili powder
3 grams (1/2 teaspoon) smoked paprika
2 large eggs, at room temperature
40 grams (2 tablespoons) Dijon mustard
300 grams (1 1/4 cups) buttermilk
75 grams extra-virgin olive oil
115 grams (1 cup, packed) grated cheddar cheese
Found this on Gluten-free-girl and the chef
Preparing to bake. Heat the oven to 425°. Grease a standard-size muffin tin.
Combining the dry ingredients. Whisk together the millet flour, cornmeal, whole-grain flour mix, psyllium husks, baking powder, baking soda, salt, chili powder, and smoked paprika in a bowl. When the mixture is one color, set aside the bowl.
Combining the wet ingredients. In another bowl, whisk together the eggs, Dijon mustard, buttermilk, and olive oil.
Finishing the batter. Make a well in the center of the dry ingredients. Pour in the liquids. With a rubber spatula, stir everything until it is almost combined. Add the grated cheese and stir together until entirely combined. Make sure there is no visible flour remaining.
Using a large ice cream scoop, fill each of the muffin cups to 3/4 full.
Baking the muffins. Bake the muffins at 425° for 10 minutes. Turn down the heat to 375° and bake until the tops are lightly browned and a toothpick inserted into the middle of a muffin comes out clean, about another 10 to 15 minutes. Allow the muffins to cool in the tin for 15 minutes then remove them to a cooling rack.
Makes 12 muffins.
Found this great recipe Follow this link.
Wheat Free Flour Mix
If it is wheat free and Gluten Free, whats in the mix?
1000g flour – 40% whole grain.
Sweet Gluten Free Quinoa Porridge
For this recipe you are going to need
- 3/4 cup of white quinoa
- 1.5 cups water
- 0.5 cup almond milk
- 1/4 cup dried fruits of choice
- 1 ripe banana (spottier the better)
- 1 tsp of cinnamon
Directions:
1st rinse the Quinoa well. Pour the water into a pot and add the quinoa. Bring it to boil and then lower the heat to medium. Cook until almost all the water has gone and then add milk.When the quinoa has absorbed all liquid it should look like porridge. fluffy nice and moist. Now mash your banana, add some quinoa and mix. Add dried fruits and cinnamon and then you ready to serve you sweet Gluten Free Quinoa Porridge.