166.Coeliac Moderated discussion and help for gluten free, coeliac, celiac, wheat allergies or intolerance, Cookery and recipes part 16

Re Coeliac and wheat intollerance: from Lacey on 2012-02-22

Have a 3 year old daughter who seems to have many issues. She has had 2a inguinal repairs (before age 2) she has NEVER slept all night. She wakes screaming several times a night drenched in sweat. Complains about her tummy often and will barely eat anything. Dr. Says no worries, probably night terrors. After 2it yrs of reading everything: night terrors are periodic, not every night. Sweating is not normal. I found sites between night terrors/sweating and celiac, avoiding foods, stomach h problems, behavioral problems... list goes on

Re:A coeliac diet is really healthier than a normal diet: from Twila on 2012-05-07

My 6 year old daughter spent most of her life with tummy aches that were unexplained. A few people suggested that I remove gluten from her diet and it has really made a difference. Unfortunately not everything on the market warns of possible gluten containing products. I learned this when calling general mills to find out if kix contained gluten. The lady told me that items such as malt and flavors are not required to be listed. She also warned that oats unless exclusively stating that they are gluten free have a high rate of cross contamination. if you do not have other allergies to foods such as eggs or dairy it is not too terribly hard to learn to bake your own bread. I took my favorite brownie and banana recipes and tweaked them to make a rather tasty loaf of bread. The biggest catch is making the loves SMALL so that the middle gets cooked. For larger loaves I cook for 30 minutes uncovered and then cover with foil for an additional 20 min. The recipe I developed is as follows:



IT IS IMPORTANT TO FIRST MIX ET AND DRY INGREDIENTS SEPARATELY AND THOROUGHLY >>> I RECOMMEND SIFTING THE DRY INGREDIENTS



1 cup rice flour

1/2 cup your choice (soy, sorghum, quinoa, mesquite, teff ) flour

1/2 cup amaranth flour

1/2 cup flax seed (ground)

1/2 tablespoon xanth or guar gum

1 tablespoon starch (corn, arrowroot, tapioca)

1 teaspoon salt



4 eggs

1/2 cup buttermilk

1/2 cup (melted and cooled butter or vegetable oil)

1/2 cup syrup ( I use either corn syrup or a molasses corn syrup blend)

1 tablespoon apple cider vinegar



Add dry ingredients to wet ingredients and blend well

Let sit while warming the oven to 350 and lightly spraying loaf pans with oil



Gently roll the mix into prepared pan(s)... I use my spatula to gently shape the dough like you would a meatloaf.



This recipe is easily adjusted... Soy flour will darken quicker than other flours and I often replace it with sorghum, tapioca or arrowroot and omit the additional starch.



I hope this helps. Most deserts like brownies and cookies are easy to sub gluten free flours for reg flour. Just remember to add about 1/2 tablespoon xanth or guar gum to the flour mixture for every 2 cups of gluten free flour. Sorghum is my favorite substitute and I almost always use 1/2 - 1 cup rice flour in my mixes.



if using mini loaf pans cooking will take less time