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Gluten-free (GF) recipes
Tue 1-May-12
9:04 am
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Hattie
Bucks/Oxon Border

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Hi Sue,

I thought you might be interested in this chart showing the nutritional values of most of the GF flours. The writer of this blog compiled it when she couldn't find the information anywhere else. 

 

http://maidinak.com/2012/01/02/nutritional-break-d.....-new-year/

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Tue 1-May-12
11:31 am
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Sooliz
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Thank you Nadine, very interesting.  I only currently use 3 of those flours....I was aware that brown rice flour is high in calories/carbs, so I don't tend to use a lot of it.  I'm also not very keen on its sandy, gritty texture - I don't like the feel of it when I'm mixing by hand (that probably sounds daft! embarassed).

learning to love veg…..except celery :-O

Tue 1-May-12
11:45 am
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Hattie
Bucks/Oxon Border

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wave Not daft at all, Sue, I am very much the same, texture is very important in food & our hands recognize what our mouth dislikes....my theory, at least. smile

I had an aunt, who was a professional cook from the 1920's right through to well after WW2 & she she hated the feel of flour of any kind on her hands. She had to wrap a towel round the bag of flour to pour it out. She hated it when she had to make pastry & used to make my mother make it (they worked together before the war). ponder Funny the things you remember !  laugh

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Tue 1-May-12
12:02 pm
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Toffeeapple
North Bucks

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This subject has reminded me of a 'swans-down' powder puff that my Mother owned, I couldn't stand the feeling of that on any part of my skin, made me shudder...

I'll try that again!

Sat 21-Jul-12
6:20 pm
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Hattie
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Here's a great gluten-free recipe from Azelia, as she says it can easily be made suitable for vegetarians by leaving out the prosciutto. It would be perfect if you had a lot of guests as it could all be prepared well ahead & just popped into the oven an hour before. Perfect for the rather chilly nights we have been having lately or for the autumn. 

 

"The beautiful is as useful as the useful...perhaps more so."

from Les Miserables

Sat 21-Jul-12
11:00 pm
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Terrier
York

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Need some gluten advice please

I have recently started selling chocolates & truffles on my stall, not handmade by me, but I buy them in from a lady I've met who imports them. Anyway I've been asked several times now if they are gluten free...what do I need to be looking for on the ingredients list...obviously wheat flour, but are things like soya flour ok?

Sat 21-Jul-12
11:26 pm
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maggenpie
Cornwall, UK

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Wheat, rye, barley. Others that crop up are spelt, durum, bulgar, farina, kamut, semolina.

Some people will avoid oats, others can tolerate them.

Soya is alright (although some people avoid soya for other reasons) and so is tapioca and buckwheat.

 

I wouldn't think there would be a problem with chocolates and truffles, but as you say, best to check so you can answer with confidence.

Never assume anything - except an occasional air of intelligence.

Sun 22-Jul-12
2:31 pm
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Sooliz
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Adding to Ruthie's list, if there are ingredients such as caramel, malt and vanilla essence, or anything simply stating 'flavouring', then it's best to assume there may be traces of gluten in there (I've found all this out having done extensive research over the past few months).

Whilst it may only be a trace, if someone is a coeliac sufferer, as opposed to merely being 'intolerant' (I am intolerant), then even a trace of gluten can make them very ill.

 

My GP and dietician both think I am coeliac although I disagree, as I seem to be able to tolerate small amounts of gluten occasionally.

learning to love veg…..except celery :-O

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