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Wheat & egg free baking?(30 Posts)
I just made wheat & egg free pastry & it was a bit tough; has anyone a better recipe?
I saw the pancake recipe further down & I'm going to look at that too!!
We see a gastro paed. She's tested blood but I haven't had results yet. Well I have via letter but it's just a list of letters and numbers! I assume it's all fine otherwise I would have had a call..?.. I rang today but consultant wasn't able to take call so I'm waiting for her to ring back in next couple of days. I thought this diet trial would sort out one way or another but after reading this thread I really doubt it! Ds is still eating oats and barley yet some can't so I'm thinking we may never get true results
Frazzled- have you has him tested for coeliac? lots of complaints are 'misdiagnosed' as IBS, could be worth seeing a gastro consultant if you already seen one.
He has either porridge, crunchy nut cornflakes, rice krispies or oatibix for breakfast. We use oat milk as we were told rice milk is very watery ... I'll get some rice milk today to try. I've brushed the tops of foods with oat milk before cooking but it doesn't brown any ... Hopefully better results with rice milk. Any tips on making things rise? Yorkshires, scones, ? ..
Once I know for definite what foods he can't have I think it'll be much easier, as I'm not expecting it to be all those 4 groups, fingers crossed!
Brushing the top of pastry with rice milk can give it a bit more of a golden colour.
I get Orgran from a local health food shop, but most things are available at supermarkets. The Sainsbury's own brand GF pasta and Waitrose Love Life GF pasta are the best tasting pastas - they don't taste as "corny" as some of the other brands.
I use Dietary Choices rolls, and am just trialling a new sliced bread called Yes. You do have to be careful of egg in lots of GF food. It's a matter of reading the labels all the time.
Did your DS eat breakfast cereal? There are some really good gluten free ones on the market. My DS eats them with apple juice to replace the milk.
I buy Alara GF oats, and Pure olive oil spread.
All my family have food intolerances, and while avoiding certain foods takes a bit of getting used to, I no longer have one DD on the loo for half an hour every morning (due to eating eggs for breakfast) or a DS who tells me "my tummy hates me" every night before bed.
Good luck with your DS - it has made a big difference for us!
Ds has had constant tummy pain 24/7 since april last year! Constant pain but has flare ups. Paed has tried various things and originally said it was post viral IBS. I wasn't convinced. No meds have worked. He had allergies as a baby but outgrew at 10months. We've trialled milk free diet but made no difference. We're now trialling milk, soya, egg and wheat free. Then if pain gets better we have to re-introduce one at a time. I'm being really careful but i'm finding it quite difficult! I've been giving him oat milk ...
If this doesn't work they're going to put him on medication for IBS and send him to a psychologist for his anxiety issues.
I don't think his anxiety is the problem, I think it may be food, but I'm not convinced of that either
Any recipe ideas are a great help in the meantime.
My DS is allergic to wheat but is fine with oats and barley. However, my DD is coeliac so can't have anything containing gluten including barley and oats. It is very confusing but if your child is only allergic to wheat then oats and barley should be fine unless they state 'may contain wheat'.
If you have been giving DS oats and barley that may be your issue.
I got a lot better after cutting out obvious gluten containing foods but not totally well until I got completely rigorous in excluding every tiny bit of gluten and that means barley and oats and everything with 'hidden' gluten. I also went totally lactose free by drinking only lactofree milk. My gut is so badly damaged that lactose goes straight through me. Lactofree milk tastes just like normal milk though as it is just milk with lactose taken out with an enzyme (lactase) so my DCs and me find it quite palatable.
Incidentally I posted both by my recipes for sweet tart pastry (near the top of the thread), granola (in the middle of the thread) and savoury quiche pastry (lower down the thread) in here.
They pastry recipes contain egg but work very well. You might want to adjust for taste and your specific ingredients though. No one can tell they are GF. Guest and my whole family happily eat them.
Dont blind bake GF pastry for too long as they will go hard. It will not brown to the colour of a wheat pastry even with custard powder and almond in.
I read all labels now for ds and I've certainly had my eyes opened! But because my leaflet said barley and oats were ok then I've been using these! I guess it seems now we may never get to the bottom of ds problems
frazzled - the situation is confusing.
Some people say oats are OK for coeliacs and gluten intolerant people.
However oats are often contaminated with wheat and barley during the harvesting, storage and processing phase before they reach your cupboard. I buy certified gluten free oats from Sainsburys. They do not make me ill. If I eat ordinary oats they do.
Barley malt is another confusing issue. I think some people are less sensitive to gluten than others and can tolerate barley malt but I remeber in my early days eating cornflakes and wondering why I felt ill. Then I read the packet and saw barley malt on the label. I stopped eating them.
Same with stock cubes. I was astonished to see wheat and barley (usually malt) in stock cubes. Wheat and barley are so cheap they appear in so many foods. Things like sausages have rusk in made from wheat but I buy mine form M&S as they have pea starch in instead of rusk.
I obsessively read labels now as you can probably tell.
more .... I'm now completely confused!! Do porridge oats contain wheat?? And barley malt?? My leaflet from the hospital says oats and barley are ok for wheat allergy??...??
And thanks for the tip on colouring pastry!
I use Pure margarine guaranteed dairy free. There are soya, sunflower and olive oil versions.
Works well in cooking and tastes reasonably good as a spread in place of traditional marg or butter.
'frozen oven chips'
<must start typing with my glasses on>
frazzled - GF pastry is pale so I put custard powder and almond in mine to give it colour.
Stock cubes are a big danger (voice of bitter experience) so I use Kalo stock cubes or make my own stock now and have far fewer 'glutenised' health events. Also watch out for things like forzen oven chisp (often sprayed in wheat flour to make them crispy) and much to my surprise cornflakes sprayed in barley malt. Corn/maize is OK for gluten intolerant people but so often wheat is thrown in with maize or is a contaminant. I also use certified gluten free oats a lot as a cereal base for home made porridge and granola.
katy my pastry, scones,
(rocks!) buns/bread all stay ghostly white VERY VERY pale ..
Not sure if you are having to cook everything wheat free .. but if you are, oxo stock cubes have wheat in :-( I'm using knorr which are NOT the same, pretty horrible imo :-( I found wheat in foods I never even thought it'd be in!
As for margerine, I use vitalite (which is soya and milk free) and it tastes nice, just same as normal marg to me.
No I just used GF flour & soya marg stuff (yuk) & cold water
The texture was really weird and it was tough to cut but the children loved it - it was more like a shortbread paste than a pastry imo
I'm really against 'mucked about with' foods so I'm struggling to adapt my normal menu.......plus it has to 'look' like all the other children's meals (I'm a childminder & my USP is natural, homecooked food.....so this is really hard for me)
Thanks sanity .. At the moment I'm just substituting milk flour etc in normal recipes,. as you say it's not always successful.
Can you buy Orgran egg replacer in supermarket?
I'm determined to find a good yorkshire pudding recipe, then just replace toads with chunks of chicken
I use Orgran egg replacer. It's very good in baking, and is vegan, so contains no egg!
I usually use rice milk in baking. Almond milk is a nice alternative for eating with cereal.
Do try the book I linked to. There are some really nice recipes in it. I do find that replacing milk, egg and flour in an ordinary recipe is not necessarily successful.
I have found that we have had to abandon some family recipes altogether, like toad in the hole.
Once a recipe is successful, add it to your list, and have it every couple of weeks. As your repertoire grows, you will be able to repeat recipes less often, and have more variety.
Oh that seems good... the egg replacer I previously looked at still contained egg white, which seemed a bit daft to me. But this one you've linked says egg free so I'm assuming it doesn't contain even egg white. Will def get some of this! It could be my saviour! Thanks!
Have you tried egg replacer?
I have never used it but it says it works well in gluten free recipes.
sanity I've only had to follow this diet for 2 weeks now, so it's still a bit of a
nightmare learning curve for me I'm finding quite a few things difficult. Yorkshire puddings just don't work. Bread doesn't work. Scones taste good but don't rise (I use wf sr flour), the foods are either tough to roll out etc or go hard very quick and don't keep. I tried adding baking powder to the yorkshires but it made very little difference.
more I've not tried cakes yet, must do tomorrow! I'm just going to make them using conventional recipe substituting normal flour for wf flour and just leaving out the eggs, I'm not expecting great results ...
I need gluten free bread for ds packed lunch. He can't have any varities I've found so far as they contain either egg milk or soya ..
katymac - sorry my last post was not very useful for you. I suspect your tough pastry is due to including xanthan gum?
Try using half amount the amount specified of xanthan gum and see how it goes.
I make a lovely pate sable sweet pastry for tarts without xanthan gum but I use egg so that is no good for you.
frazzled - xanthan gum is effectively a glue like substance that replaces the gluten in wheat flour. Gluten free flour has no gluten in (obviously) so xanthan gum is used in recipes to 'glue' the pastry or bread or cake together to stop it crumbling.
I personally avoid xanthan gum as it makes pastry very tough and slightly bitter and I read it is not particularly good for you. In my gluten free recipes I use extra dried egg white if necessary or just not put it in at all for things like sponge cakes which always come out beautifully light with gluten free flour.
Sadly I have to use it in xanthan gum in gluten free bread but tend not to eat gluten free bread very much.
Frazzled, we are also on an egg, dairy, soya, gluten free diet. We also can't have coconut, pork or sesame, amongst other things.
It's not a nightmare, once you get some good recipes. And xanthan gum does add a gluten-like consistency to wheat less flours.
Charming's recipe is in this book
Vegetable shortening is Trex or the like. You can buy Xanthan gum from the supermarket, or a health food shop.
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