Archive for December, 2012

Can you make gluten free pineapple buns?

Question by Herp: Can you make gluten free pineapple buns?
My friend has celiac disease and therefore she can’t eat gluten. She really likes pineapple buns and before you get confused pineapple buns as buns with pineapples there is not even the tiniest trace of pineapples. These are pineapple buns . Is there any way to change the recipe so there’s no gluten?

Best answer:

Answer by Gabrial Knight
This recipe might be the one you are looking for?. This one is gluten free.
Kristi’s Soft Buns (Gluten Free!)

Ingredients Serves 6 servings
4 ozs pineapple juice
1 cup water (120 degrees f)
5 tbsps brown sugar (separated)
2 tbsps active dry yeast
1 cup potato starch
3/4 cup masa harina
3/4 cup sorghum flour
1/2 cup rice flour
1 tbsp xanthan gum
5 tbsps butter (separated and melted)
1/2 tbsp salt
1 egg
flour for dusting

1Combine pineapple juice and water. Add 2 tblsp brown sugar and all of the yeast. Stir to combine. If you put the yeast in too soon, the mixture will be too acidic and it will kill them, so be careful. Be sure your yeast is proofing before moving forward.
2Combine flours, starches and gums in the work bowl of your favorite mixer. Add salt, remaining brown sugar and 2 tblsp butter. Combine. Add egg and combine. Last, add yeast slurry and combine until dough starts to climb the paddle. Switch to your hook and knead for 8-10 minutes on medium.
3Using approximately 5 ounce portions, portion out your dough a piece at a time onto a floured work surface. Work just enough flour into each piece to be able to work it without it sticking to you and work each into a ball. Place the balls on a baking sheet or in a baking dish and squish them until the are about 1/2 the height of the “ball.”.
4Cover with a moist towel and allow your buns to rise for at least 90 minutes. Set your oven to 350°F.
5Brush on remaining butter and sprinkle on any toppings you like. I like sesame seeds. Bake uncovered for about 50 minutes or until they are showing really nice color and both the tops and bottoms look done. Allow them to rest for 15 minutes to set their insides.
6Slice down the middle and have a sandwich. After all, you deserve one. 🙂 These are also nice toasted.
This recipe is not gluten free
Pineapple Bun (Boroh Bun/菠蘿包)
Makes 15 buns


For the Bun:

500g bread flour
10g yeast
2TBSP milk powder
60g fine sugar
1/2 tsp salt
60g butter
280ml water
1 large egg

Pastry Topping:

80g butter
30g shortening
80g powdered sugar
1 tsp vanilla essence
1 large egg (lightly beaten)
200g all purpose flour

Egg wash

1 egg (lightly beaten and sieve)
1 Tbsp water



Mix flour, sugar, salt, milk powder and yeast till combine.
Add water and egg to flour mixture and use a dough hook to knead on medium speed till combine. (about 5 minutes)
Gradually add in butter and knead till smooth and elastic. (dough should be shining and elastic, kneading time is about 10-15minutes).
Leave dough to proof for about 40 minutes or double in size.
While dough is proofing, prepare the pastry topping.

For the topping:


Beat butter, vanilla essence and sieved powdered sugar till light.
Add in egg.
Fold in flour.
Refrigerate the dough in the fridge for 15-20 mins for easier handling.

To make the bun:

Scale the bread dough into 50g each and mold into a ball.
Leave to proof for about 45minutes or double in size. Glaze it with egg wash.
Divide the topping into 20-30g each. On a lightly floured surface, use a rolling pin and roll it out thinly into a circle.
Gently put the pastry topping on to of the glazed bun. Glaze again.
Bake at 210 Celsius for 12-15 minutes.

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Posted by GlutenFree - December 22, 2012 at 1:23 pm

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Avoiding Cross-Contamination in a Gluten-Free Kitchen

If you have a passion for cooking especially for your family, you probably spend major quality time with the kitchen. Why certainly, you always see to it that their wishes are your command. That said, you always want to make sure that you have everything you need when you go do grocery shopping. However, when a member of your family suffers from Celiac Disease, your ways around the kitchen might be a little tweaked from the normal. In this article, you will learn some remarkable tips on avoiding cross contamination in your own kitchen.

After getting the diagnosis from a doctor about the condition of a certain member of your family, inform each and everyone in the family about it and about how a strict gluten-free diet for him/her must be implemented. This is essential because full support and understanding are needed in coping. Without further delay, separate food parcels and kitchen cabinet must be provided.

If the Celiac is a child, gluten-free foods must be in accessible and reachable areas of the house. Put some striking stickers and tags on jars that have gluten-free foods in them. You must also put labels on jars of butter, margarine, peanut butter and jelly accordingly. This is to separate the jars of the Celiac sufferer and to dodge the chances of having left over crumbs that could actually trigger assertive reaction of the disease.

Your kitchen must have available different colanders, cooking utensils, eating utensils and cooking pans in order to separate the kitchen wares for preparing gluten free meals from the regular ones. More to these, your kitchen must have two separate chopping or cutting boards, oven toasters, and colanders, so to prevent your celiac family member to unintentionally eat gluten, such as instances like bread crumbs of gluten containing bread are being left in the oven toaster and such crumbs stick to the gluten free bread, and then eaten by the Celiac.

Each family member must carry out their roles in order to achieve a gluten-free kitchen totally. Design specific roles to every family member. Also, have a reminder of the do’s and don’ts in the kitchen so as to enable everyone to stick to your gluten-free kitchen policies.

Gluten Free Handbook

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Posted by Chloe Boggs - December 22, 2012 at 9:53 am

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Weightlifting diet for a vegetarian with celiac. Help please!?

Question by Genghis_Khanii: Weightlifting diet for a vegetarian with celiac. Help please!?
I need help finding protein sources. I am a vegetarian (no fish, yes eggs) and I have celiac disease which means no wheat, oats, barley, rye, msg, or gluten. I am planning on starting weightlifting, but am worried about protein sources. If anyone has suggestions (foodwise, no powders, my dad is being a little weird) on how to get protein, I would appreciate it.

Best answer:

Answer by Eat Healthy
Get your protein from eggwhites and beans.

Here goes an article I wrote on proteins.

Proteins are complex organic compounds whose basic structure is a chain of amino acids.

Proteins are found in every living cell in the body. Our bodies need protein from the foods we eat to build and maintain bones, muscles and skin. Protein is a major part of the skin, muscles, organs, and glands and is found in all body fluids, except bile and urine.

We get proteins in our diet from meat, dairy products, nuts, certain grains and beans. Proteins from meat and other animal products are complete proteins. Complete proteins contain all nine essential amino acids. This means they supply all of the amino acids the body can’t make on its own. Complete proteins are found in animal foods such as meat, fish, poultry, eggs, milk, yogurt, cheese and soybeans. Plant proteins are incomplete. Incomplete proteins lack one or more of the essential amino acids. Sources of incomplete protein include beans, peas, nuts, seeds, and grain. A small amount of incomplete protein is also found in vegetables. You must combine them to get all of the amino acids your body need. Plant proteins can be combined to provide all of the essential amino acids and form a complete protein. Examples of combined, complete plant proteins are rice and beans, milk and wheat cereal, and corn and beans.

Protein is important because it repairs muscles, repairs cells and makes new ones.

For dieters, protein helps to speed up the metabolism more so than fat or carbohydrate.

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Gluten Free Handbook

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Posted by GlutenFree - December 20, 2012 at 2:44 pm

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Gluten Intolerance: What Is Gluten?

Gluten Intolerance: What Is Gluten?

Gluten is a pain in the neck of many. It has been linked to many troubling and upsetting symptoms such heart conditions, skin disorders like eczema, mental fogginess, severe digestive problems, and the list goes on.

It’s a known fact that the body requires the proper combination of the essential vitamins and nutrients. It tends to energize us, and it keeps us going through our daily life. Nevertheless, if you ignore this and opt for the wrong kinds of food, it may be detrimental to your health in the long run. Case in point: gluten intolerance.

Gluten Free Handbook

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Posted by Chloe Boggs - December 20, 2012 at 9:48 am

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Easy gluten free pizza recipe?

Question by jesusfreak_200513: Easy gluten free pizza recipe?
i need an easy gluten free pizza recipe that i can use for my little sister who got diagnosed w/ Celiac disease and can no longer eat regular pizza. We don’t like driving to the health food store a few towns away to get the mix so please HELP!!!

Best answer:

Answer by Cister
Take a look at this site. Lots of ideas for your little sister. Give her my best:

1 tablespoon gluten-free dry yeast
2/3 cup brown rice flour or bean flour
1/2 cup tapioca flour
2 tablespoons dry milk powder or non-dairy milk powder*
2 teaspoons xanthan gum
1/2 teaspoon salt
1 teaspoon unflavored gelatin powder
1 teaspoon Italian herb seasoning
2/3 cup warm water (105 degrees F)
1/2 teaspoon sugar or 1/4 teaspoon honey
1 teaspoon olive oil
1 teaspoon cider vinegar
Cooking spray

Preheat oven to 425 degrees F.

In medium bowl using regular beaters (not dough hooks), blend the yeast, flours, dry milk powder, xanthan gum, salt, gelatin powder, and Italian herb seasoning on low speed. Add warm water, sugar (or honey), olive oil, and vinegar. Beat on high speed for 3 minutes. (If the mixer bounces around the bowl, the dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) The dough will resemble soft bread dough. (You may also mix in bread machine on dough setting.)

Put mixture into 12-inch pizza pan or on baking sheet (for thin, crispy crust), 11 x 7-inch pan (for deep dish version) that has been coated with cooking spray. Liberally sprinkle rice flour onto dough, then press dough into pan, continuing to sprinkle dough with flour to prevent sticking to your hands. Make edges thicker to contain the toppings. Bake the pizza crust for 10 minutes. Remove from oven. Spread pizza crust with your favorite sauce and toppings. Bake for another 20-25 minutes or until top is nicely browned.

Serves 6.

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Gluten Free Handbook

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Posted by GlutenFree - December 19, 2012 at 1:43 pm

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The Difference Between Celiace Disease And Candida

Everyone has candida in them. It refers to the bacteria that naturally live in every human body, mainly in the small intestine, as well as the mucous membranes. It is not originally harmful, and our bodies normally don’t notice it. When it flourishes, though, it creates a problem. The condition of system-wide candida symptoms is known as candida dysbiosis.

The symptoms of candida dysbiosis consist of fatigue, headaches, weakness, the feeling of being “hungover,” diarrhea, nausea, and memory loss, among many others. You should take into consideration another condition, though. It is called celiac disease, since it has many of the same indications. Could your candida actually be celiac disease instead?

First off, let us take into account the causes. Celiac disease is described as an autoimmune disorder of the small bowel caused by an abnormal reaction to gluten, which is a protein found in wheat, and other related proteins found in barley and rye. Candida could be brought about by taking antibiotics or hormones, or by alcohol, stress, or even a poor diet. Candida and celiac disease have totally varying causes, albeit they have similar symptoms.

Celiac disease and candida usually have these symptoms in common: chronic fatigue, weakness, headaches, general flu-like achiness, joint pains, chronic sinus problems, allergies, irritability, abdominal pain, constipation, diarrhea, and gas, among others.

Moreover, such symptoms are typical in candida but they are not in celiac disease, these include dizziness, cold sweats, sore throat, low-grade fever, chronic athlete’s foot, heart pains. If the symptoms you have comprise any of those, celiac disease probably ain’t what’s making you ill.

If you think you have celiac disease, it’s a must that you get proper diagnosis as soon as possible. Such condition is usually misdiagnosed. A lot of its symptoms suggest not only candida, but irritable bowel syndrome, as well as several other diseases. To diagnose celiac disease accurately, a blood test is called for. Other tests, like endoscopy, could also be called for.

All of these are important to take into consideration if you’re confused between the two diseases.

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Gluten Free Handbook

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Posted by Chloe Boggs - December 14, 2012 at 2:18 pm

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How do you know if you have celiac disease without being tested?

Question by Julia: How do you know if you have celiac disease without being tested?
I might have it. Or it could just be a gluten allergy. I’m not puking and my skin doesn’t change color. I do get the rash though

Best answer:

Answer by River
Celiac disease is often accompanied by a rash. And, this rash is symmetrical. That is, look for a symmetrical rash on your body.
Not all people with celiac disease get it, and no one has it all the time, but it is still one way to determine if you have it.

Also, with celiac disease, rather than just a gluten sensitivity, you will have weight changes. Some people gain, most people lose. But, there *will* be ongoing weight changes if you have it. You will continue to lose or gain over time regardless of your dietary habits.

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Gluten Free Handbook

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Posted by GlutenFree - December 12, 2012 at 2:32 pm

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Blood work results… scared. Celiac Disease?

Question by Ocean: Blood work results… scared. Celiac Disease?
I am kind of worrying. What does it mean when my deamidated gliadin Abs (celiac disease) IgG is high, my platelets are high, Eos is high, Eos (absolute), my triglycerides are high, HDL cholesterol is low and VLDL cholesterol Cal is high. Help what does this all mean?

Best answer:

Answer by Anama
Elevated IgG is associated with celiac disease (meaning, you may be positive for celiac)
high platelet count could be due to any number of things such as anemia, you probably got this as part of a CBC, Anemia is common in people with uncontrolled celiac disease.
Eos- go here:…

the rest you can find here:

Your doctor should have explained the results to you and what needs to be done (or not).
If not, please give your doctor’s office a call in the morning and let them know you have questions about your lab test results. And don’t be worried or scared, there is nothing to be afraid of here.

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Gluten Free Handbook

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Posted by GlutenFree - December 11, 2012 at 2:42 pm

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Q&A: Food ideas for people with Celiac’s disease?

Question by potentiallywonderful: Food ideas for people with Celiac’s disease?
A friend has been diagnosed with wheat/gluten allergy. Can anyone suggest any good meal tips?

Best answer:

Answer by Anama

Sure. First you need the unsafe list:

Is it allergies (histamine) or Celiac (autoimmune response)? or both?
Allergies you have to act differently around (possibly nothing even airborne) because it could result in breathing issues, celiac is just no cross contam or ingestion of gluten (which is in wheat,barley,rye, spelt, triticale, kamut, etc, etc.) . Thought I would ask, there is a biiiig difference. Also wheat free does not mean gluten free many times, so you need to be very careful about that when buying products . Also gluten free doesn’t necessarily mean wheat free (ex: in the UK wheat sugar is considered gf. If someone with wheat allergy ate it, they would be sick!). You just need to ask your friend to clarify for you so you won’t get them sick.

Anyway, here are my fav Celiac recipie sites, you can assume that they are wheat free :
and here:

Otherwise, just plenty of whole fresh foods (especially in the beginning). There are plenty of gf products now, just look for hidden wheat/gluten products that could be present (barley grass, wheat grass, wheat sugar are considered gf in the UK and can be present in products made there).

Oh, and if celiac and newly diagnosed, NO DAIRY for several months while her villi heal, ok? (no villi tips, no lactase being produced)
Good luck! Hope this helps. Add details if you need more info., I’ll keep checking back.
Edit: Wow! who is the silly person that thumbs downed me? lol! Asker, you can assume this answer is 100% correct and can use the advice with confidence. Sometimes people just don’t know any better and do stuff like that! And sherbet is usually NOT safe, please do NOT give your friend sherbet unless you specifically check the label. Perry’s is gf, by the way.
p.p.s.. if you are thinking about cooking for him/her please be careful about cross contamination if you are a wheat/gluten eater. The most common areas? Cutting boards,toasters, wooden spoons, breadmakers,pizzabricks.
Please get the allergy/intolerance or both question answered as well.

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Gluten Free Handbook

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Posted by Chloe Boggs - December 10, 2012 at 2:53 pm

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I am suspicious that I have Celiac Disease. What is an affordable diet to avoid gluten foods?

Question by Eccentric Dad: I am suspicious that I have Celiac Disease. What is an affordable diet to avoid gluten foods?
Give me a breakdown of each meal. I am also lactose intolerant and my wife has shellfish and iodine allergies.

Best answer:

Answer by Shauna

A couple things you should know – if you think you have celiac disease, if you can, I would highly recommend getting tested before you try the gluten free diet. The test only tests for damage, so if you have healed up, it becomes negative unless you eat gluten again, get all messed up again, and THEN it tests positive.

Now, you may not need this test for yourself, but if you ever need medication, many insurance companies won’t be willing to pay for the brand of medication that is gluten free unless you have a diagnosis. So, it’s something to think about.

Also, many celiacs find that if they DO try to eat gluten again to get the tests, their reactions are much, much worse. So, something to consider.

Okay, that said:
An affordable diet to avoid gluten is pretty simple, but challenging.

1. Make everything from scratch. Everything. Condiments, broth, salad dressings, everything – because otherwise, you will have to hunt down gluten free versions of this, and finding something that is lactose free and gluten free is extremely challenging – frequently, companies add extra dairy to make up for the lack of gluten.

2. Drop any semblance of your diet before you went gluten free. You simply cannot re-create your diet when you had gluten without a fairly significant cost increase. The easiest way I’ve seen to go gluten free without massive cost increase is to start looking at ethnic foods, from places where they were naturally gluten free. Many places in Asia and Africa have a lot of naturally gluten free foods that you can approximate with local ingredients. But, again, it’s going to take work.

3. If you think it is celiac disease, the idet has to be as strict as that for a severe allergy. Gluten cannot touch your food, it cannot come into contact with your utensils that are touching your food (unless you wash them in between. Some cooking utensils, like a collander, cannot be washed thoroughly enough to prevent contamination from gluten, so you should purchase a new one or don’t use.

As an example of a day’s menu:
breakfast – fried potatoes, homemade orange juice (yes, you even have to check your juice), ground meat wraps with lettuce.

lunch – Thai spring roll with rice wraps and chicken, cucumber, cilantro, and GF soy sauce to dip it in (this I usually purchase as it’s rarely more expensive that regular soy sauce, or not much).

Dinner – spaghetti squash and homemade pasta sauce. green beans with lemon.

Snacks – apples with homemade peanut butter to dip it in, carrot sticks, cucumber and tomatoes with salt and pepper.

It can be much more elaborate, but basically, it’s either time or money that you will have to spend to eat truly gluten free.

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Gluten Free Handbook

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Posted by GlutenFree - December 9, 2012 at 2:36 pm

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