My wife has been trying to figure out her fatigue that she has been fighting for sometime now.  We have looked into her symptoms and after a week of little to no carbs she has had much more energy and is feeling better overall.  In an attempt to to narrow it down even more I would like to see if it is a gluten allergy (she has had NO bread pasta ect this week) or a carb issue.

Am I correct in thinking that whole grain breads are going to produce less gluten?  I was thinking of turning my attention to multi grains and whole grain type breads hoping this may shed some more light on the subject.  Any thoughts or ideas?    Thanks in advance for any information or help you could provide.

I haven't tried any of their items yet, but want to mention them.  They also have some general g-f baking information there.  My pop-up blocker is blocking my link function, but if you go to kingarthurflour.com you'll find the g-f section.

When I first was diagnosed with CD, sourdough breads were the one item I craved most. Finding none in my grocery stores, I set out to make my own. I worked through Bette Hagman's books, tried chemicals and vinegars, etc and etc and etc. Trial and error and persistence finally did it, and now I'm regularly making sourdough millet baguettes, sourdough buckwheat dinner rolls, sourdough pizza, fake rye, and more.

Now it's time to share: I'll be teaching my techniques - which are simple, straightforward and cost effective - in a series of workshops. The first is scheduled for Portland Oregon on Saturday March 13. If you're interested, here's the link to my page:

In India OTGs are now stepped in. Morphy Richards bring out lot of table top & box type OTGs here.

I got one table top make 40 liter capacity. 2000Watts-2 heatting coils. Can anyone guide me how best I

can use this model to bake cakes, pizza & biscuits (cookies)?

I need a packaged yeast without additives ,can anyone help me ? I'm allergic to sorbate compounds etc.

There are so many sandwich roll recipes, but I have not been able to find one that can be made the night before and produce nice quality sandwich rolls the next day. I would like to make the dough in the evening, ideally shape the rolls, refrigerate and bake them the next day in time for lunch. I would appreciate your help.

Gunnersbury

baking a wonderful spelt bread with baking soda and soy milk. Would like to know if there is a way to prevent the loaf from splitting.

I will be doing a bit of baking for a vegan family with children.  If someone has good recipes to share, or good websites to refer me to, I would appreciate it.  There is a lot of stuff on-line, and am trying to find recipes that are sure to work.  I am thinking about baking some muffins, cookies, maybe some quick breads, brownies, etc.

Thank you!

Kroha

Hi.  i'm not sure if this is the right place to post but I'm sure folks who have allergy issues are experts in ingredients lists.  Does anyone know if enzymes ADDED to flour have to be listed in the ingredients on the flour bag (in the US)?  I could not find this info on the FDA site.  Thanks.

I was making my wife some special pancakes this morning that are gluten free - egg free and dairy free (she is allergic to all) and the recipe I am always using and tweeking got much better. I usually have to use soy or rice milk in place of dairy milk, but this time I tried canned coconut milk. This worked really well and I also thinned the recipe and made a very nice injera type flat bread at the end. I wanted to share it with anybody that might want to try it, or give suggestions. I do add fruit sometimes, but am always working on getting the consistancy and flavor best before masking it with those additions. I usually make the following double batch so that she can have some ready made for later in the week.

3 cups buckwheat flour

2 cups coconut milk

2 tsp baking soda

3 tsp baking powder

3 tsp sugar

1 tsp xanthan gum

4 flax egg substitutes (each = 1 tablespoon flax meal mixed with 3 tablespoons boiling water, let sit for a few minutes till gooey)

6 tablespoons vegetable oil

enough water for runny pancake batter

ladle a scoop of batter onto medium hot lightly greased skillet.  When the batter stopps bubbling but is still steaming, flip

yum

For a nice injera type flat bread or roll up, add more water to the batter so that it can spread out nice and thin. Cook on one side until the top is dry to touch. Don't flip, injera only gets cooked on one side, this leaves the other side flexible for rolling. There will be alot of bubble holes and be nice and soft inside.

Russ from RI