Re: Newly diagnosed with question

[Guest guest]

>I am recently diagnosed and new to the group.

Congratulations! I'm sure it sounds like an odd thing to congratulate

on, but if your experience is anything like mine this will do wonders

for your life.

> I was told that in

>addition to gluten, I have a sensitivity to eggs and was told to

>avoid dairy for a few months while my gut heals. The reason for my

>post is that I am trying to figure out a way to eat or make some

>bread.

There are some flatbreads from around the world that that are normally

made without eggs, including a chickpea flour crepe from India that

is quick and easy. A non-Indian version is available on Bob's Red

Mill: http://www.bobsredmill.com/recipe/detail.php?rid=58. If you like

Indian flavors, let me know and I'll send you the modifications, which

are very easy. Injera, the Ethiopian flatbread, can be made with only

teff flour (warning: the people I've asked at Ethiopian restaurants

have told me their injera includes wheat flour). It's a very slow

recipe, since it ferments for days before you cook it; that kind of

thing is appealing to me, but I understand the desire for something

a bit more speedy.

Bette Hagman has recipes for egg-free bread, buns, crumpets, and soda

bread in her book _The Gluten-free Gourmet Bakes Bread_. I haven't been

tremendously excited with the results of a lot of her recipes, but they

are there.

The book _Gluten Free Diet: A Comprehensive Resource Guide_ has recipes

I have had very good luck with, including a muffin recipe I made with

both Egg Replacer and ground flax seed as egg substitutes. It was

surprisingly good. The recipe is called Mighty Tasty Muffins. This

recipe makes me suspect that muffins are a particularly good choice for

adapting. That book is also where I got the injera (Ethiopian bread)

recipe.

>I have seen bread mixes on-line at the gluten free pantry,

>but all appear to require eggs.

You might write to the people at the GF Pantry and ask them for advice.

I bet they've experimented with egg-free breads.

Oh, you might also try Egg Replacer from Ener-G. I just bought some

recently and haven't experimented much with it yet.

Jill

[Guest guest]

Here's a recipe for a flatbread that I like. I also buy food for life brown rice bread, I get it at Trader Joe's, at Berkeley Bowl, or at Whole Foods.

Herbed Flatbread

1 Tbsp gluten-free dry yeast

2/3 cup brown rice flour or garbfava flour

½ cup tapioca flour

2 tablespoons dry milk powder or non-dairy milk powder (or 2 tbsp tapioca flour)

2 teaspoons xanthan gum

½ teaspoon salt

1 teaspoon instant minced onion

½ teaspoon each caraway seeds, dill seeds, cumin seeds, mustard seeds, and fennel seeds

½ teaspoon sugar or ¼ teaspoon honey

2/3 cup warm water (105)

1 teaspoon olive oil

1 teaspoon cider vinegar or ¼ teaspoon unbuffered Vitamin C crystals

TOPPING

1 tablespoon olive oil or cooking spray

½ teaspoon kosher or coarse salt

Cooking spray (for pan)—I use parchment paper instead

In medium mixer bowl using regular beaters (not dough hooks), blend the yeast, flours, dry milk powder, xanthan gum, salt, onion, seeds, and sugar on low speed. Add warm water, olive oil, and vinegar. Beat on high speed for 3 minutes (If the mixer bounces around the bowl, the dough is too dry. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) The dough should resemble soft bread dough.

Preheat oven to 400 degrees. Place dough on 15 x 10 inch pan tha thas been coated with cooking spray. Liberally sprinkle rice flour on dough, then press dough into pan with hands, continuing to sprinkle dough with rice flour to prevent sticking to your hands. Dough should extend up to within 1 inch of pan edge, but should not touch edge of pan. Brush with olive oil or spray with cooking spray. Sprinkle with salt.

Bake for 15-20 minutes or until golden brown and edges are turned up. Remove from oven. Cut or tear into pieces. Serves 6.

----- Original Message -----

From: slsinclair_ca

Sent: Friday, March 04, 2005 10:49 AM

Subject: [ ] Newly diagnosed with question

I am recently diagnosed and new to the group. I was told that in addition to gluten, I have a sensitivity to eggs and was told to avoid dairy for a few months while my gut heals. The reason for my post is that I am trying to figure out a way to eat or make some bread. I have seen bread mixes on-line at the gluten free pantry, but all appear to require eggs. Have any of you tried the mixes and found a way to make them successfully without eggs / dairy? I had recently made brownies using flaxseed as an egg substitute and am wondering if this will work in bread as well. Any advice would be greatly appreciated!

[Guest guest]

I avoid eggs and dairy products as a matter of choice. To make an egg

substitute I use an electric coffee grinder reserved for the purpose to

grind up fresh flaxseeds into a powder, which I then dissolve into water

using an electric whizzymahoozit, you know, a stick blender.

The advantage of using fresh seeds each time is that the flaxseed has

a much longer shelf life when it is still whole.

As near as I can recall I use one teaspoon of flaxseed and one tablespoon

of water per recipe egg.

Earlier today I posted an article about egg replacers in the recipes

section on my new celiac-related website http://sensibleceliac.com/

Steve

--

Steve Rider

http://sensibleceliac.com/

http://UltraMegaMart.com/

http://UnFoxNews.com/

http://VeryBigBookstore.com/

On Fri, 04 Mar 2005 18:49:50 -0000, slsinclair_ca

<slsinclair@...> wrote:

>

> I am recently diagnosed and new to the group. I was told that in

> addition to gluten, I have a sensitivity to eggs and was told to

> avoid dairy for a few months while my gut heals. The reason for my

> post is that I am trying to figure out a way to eat or make some

> bread. I have seen bread mixes on-line at the gluten free pantry,

> but all appear to require eggs. Have any of you tried the mixes and

> found a way to make them successfully without eggs / dairy? I had

> recently made brownies using flaxseed as an egg substitute and am

> wondering if this will work in bread as well. Any advice would be

> greatly appreciated!

[Guest guest]

You ask about GF, egg-free bread recipes. Check with delphiforums.com's celiac group. It has many GF recipes, and some of them are likely to be egg-free breads.

Harper