Resources Page

Frequently updated.  Resources and a network of local providers, meetups, conferences and food sources.  I will add to this post as often as I confirm new information.  It should be Featured (pinned to the top of the blog).  If it's not, please let me know. General Information on Celiac Disease and related links are found at the bottom of the article (very long page, and yes it needs some reorganization).

Need some advice now that you're diagnosed with Celiac Disease or Non-Celiac Gluten Sensitivity?  It can be hard to find my older articles that are of special help to those starting out, but I've collected them on This Page for your convenience.
MeetingsRaleigh Celiac Support Group (Rex Hospital) -- Third Thursday every other month - next, September (with Millefiori Bakery, discussing Sourdough bread and gluten free baking).

GIG WakeMed Celiac & Food Allergy Support Group --   at WakeMed Cary Hospital, 1900 Kildaire Farm Rd, Cary 27518

Wildcraft - Want to try some …

The Great Gluten Free Bread Machine Experiment - Part 6

So here I am again experimenting with a West Bend Hi-Rise Bread Machine!  This one has two paddles and mixes much better.  However still not as nice as having a mixer, but for the reasons already mentioned, bread machines are the way I want to go for now. As always, this is NOT an affiliate link or any other kind of ad.  It's what I use. I'm happy to shine a light their way though, because this is a great appliance, worth the money.

I have three loaves to show you and an experimental recipe for one of them.  One of the nice things about having your own machine is that you can use oat flour, if you tolerate it.  Only about 10% of people with Celiac have a gluten reaction to avenin, the "gluten" in oats.  And oats have a familiar flavor that many people like.  GF bread manufacturers don't use oats because it's risky.  Most farms rotate from oats to wheat or barley and back again on the same land.  And no matter how good the weeding, a few gluten grains get mix…

Substantial Sandwich Bread Recipe Part 5

Taking a tiny break from bread machine recipes to present a Stand-Mixer bread recipe today.  I also want to talk about Amylose and what vinegar has to do with gluten free bread.  In the previous articles in this series, I discovered that mixing is a big problem for most bread machines.  That ends today with a Stand Mixer.  I will go back to a bread machine soon, for all the reasons I've already listed, but let's explore the mixer option a bit first.

Today the Kitchen Aid is the standard in baking mixer machines, but I decided to go with a budget model instead since it got rave reviews just last year.  Few bells and whistles, but an excellent mixer.

Since gluten free recipes use flours that absorb water more slowly and they have to form a gel "hydrocolloid", not gluten, usually this means bread machine recipes call for more water than you might expect.  As a result, the bread's structure may suffer, and there is a rush to bake the bread during the first rise (t…

The Great Gluten Free Bread Machine Experiment - Part 4

Today's results are a bit denser, with zero gummy texture, a lot like a multigrain bread, and it's a great source of dietary fiber. So far the success rate has been 3 out of 4, but at no time has it been easy or "set it and forget it" which is the promise of bread machines.  And I hit yet another snag.  As a result I'm considering a different machine.  I'm noticing that a lot of people say similar things in reviews where families have tried two or three different models before settling on one that works.  That's a bit of a problem, I would think, for the manufacturers. Either we expect too much, or they aren't giving us enough.

There also seems to be a trend in bread machines toward one or two high end options and tons of cheap models with limited flexibility in baking.  I've soured on my purchase decision and have regretted buying a cheap model.  I didn't think it was that cheap really.  There are models out right now in the $65 range and I …

The Great Gluten Free Bread Machine Experiment - Part 3

Balance.  Skill.  Daring.  You need these to bake gluten free bread at home.  I won't claim it's "easy" because no bread baking is easy.  Baking gluten free, especially bread, can make you feel like you're doing one of those yoga postures where you're standing on your head, but it's not enough because you need to do it with style too.  But once you get the hang of it, it becomes a joy and a thrill.  Don't get caught in the low expectations trap.  Every texture problem has a solution and nobody should endure dry dense bread that crumbles, or for that matter, powdery cookies (eek!).  I believe this tiger can be tamed also.
Well with that introduction, let's tackle today's baking failure!
After this disappointment, I turned to this resource and several others for advice:

 She confirmed there is magic in my choices of flax meal and chia seeds (both together), and tha…

The Great Gluten Free Bread Machine Experiment - Part 2

Well this time I forgot to add the cinnamon and raisins entirely, so this is a nice neutral bread.  It turned out light and fluffy in an almost ethereal way.  Although the color looks multigrain, the flavor and texture says croissant, the soft fluffy inside of a croissant (minus the crunch).  It looks like the air bubbles were pushed toward the center and then up to the top.  This gives an oddly reverse look to the crumb.  Usually you have large openings near the crust, but a more dense center, but this is the opposite. I cut the entire loaf in half so you could see the texture.

This time I used the Dough and then Bake option.  I was going to let the dough rise longer, but the dough looked nearly totally risen at the end of the Dough cycle and I didn't want to lose that puff. I was even afraid that oven spring might bang the bread up against the lid.  But we escaped that fate.

So what's the secret?  Well, I pulled out all the stops this time.  I added plenty of flax, psyllium…

The Great Gluten Free Bread Machine Experiment - Part 1

I got a Cuisinart bread machine! What I made first, how it turned out, what I learned..   coming up!  We all bemoan the high price of bread.  Even someone like me, who stays ketogenic most of the time. Bread is just useful. I'm interested in all the ways people bake bread, especially today with Paleo breads, allergen friendly breads, grain free breads, etc.  Bread is soothing and a big part of our culture, so even if you have to have a strange type of bread or if you can only have a 1/4 piece, it's always important.

Before I was Celiac I dabbled in bread baking.  I loved to make Rye breads especially and rosemary multigrain breads.  But those were gluten breads.  To transfer those skills to gluten free takes a lot of work.  I also don't like to follow rules without knowing why. So I don't consider this "baking" yet.  It's an experiment.  Someday I'll feel like it's baking when it becomes routine.  I encourage you to do the same.  Don't worry…

Just The Essentials

This health crash seems to go on and on.  It's October and I have a health issue I call the October effect, meaning my health tends to get worse at this time.  This year I'm determined not to let that happen.  There's not much room for more "worse" to happen.  I won't bore you with the complaints, but I will tell you how I keep from letting it get worse.  Since it seems to be working at the moment.

I had an insight too.  We have bred many foods to be larger and sweeter than necessary, and firm enough to ship huge distances.  In the process, the content of all that good stuff (polyphenols, anthocyanins, catechins, etc... henceforth I will call them Super PACs) that are medicinal has gone down.  One of the few places we can still get full strength unmodified Super PACs is herbal tea and green tea.

So I've temporarily swapped my normal coffee habit for green tea with hibiscus. 
I decided not to try to avoid jury duty so I was playing hurry up and wait last M…