senior chef
Senior Member
I don't know if I'm casein or lactose intolerant. how do I tell ?
No More Bear claws
- Thread starter senior chef
- Start date
Ok, senior chef...we formulated so many foods when we owned the food mfg biz...just tell me a couple of your favorite bakery recipes and I'll give you recipes to make - you won't have to give up baking your favorite foods. That is a fact. If you just try them, you'll see what I mean.
senior chef
Senior Member
I have been baking Italian loaves for many decades. The formula is perfect and I always use a biga. The thought that i may never have it again is really upsetting.
PS: I use King Arthur unbleached BREAD FLOUR and Semolina flour.
AnnieA
Well-known Member
- Location
- Down South
Check with your doctor. Since it's not an anaphylactic allergic reaction, after you've been off both for several months and your gut has healed, it's okay to reintroduce dairy to see of you tolerate it.
This was our family Thanksgiving several years ago. The Southern celery and onion dressing, the pecan streusel topped sweet potatoes ..all gluten free. Only the gluten free gravy and rolls hadn't made it to the table yet and the three types of pies with yummy homemade gf crusts were on the dessert table.
Just put your chef's cap on and enjoy your new baking adventures. Trust me, you will find some very delicious gluten free bread and bakery options if you just try!
AnnieA
Well-known Member
- Location
- Down South
You have to grieve. I was so happy to quickly go from 6-8 episodes of diarrhea a day to normal bowel function that the challenges were worth it.
I'm not a strict recipe person (like to look at several of a dish and experiment) so did have to adjust to measuring very specifically for baked goods. King Arthur makes a good gluten free flour but it and other brands are expensive. I make my own flour in bulk and like the results better than anything I've tried premixed.
senior chef
Senior Member
You make your own flour ? That's great. I'd like to hear how you do that.
AnnieA
Well-known Member
- Location
- Down South
Will post the recipe when I get home.
AnnieA
Well-known Member
- Location
- Down South
10 pound recipe. I store mine in 1/2 gallon mason jars. I order all ingredients except cornstarch from https://www.vitacost.com/ Get big containers of cornstarch from Costco or Sams.
48 ounces white rice flour
6 ounces sweet rice flour
43 ounces tapioca flour or starch ...same properties
4 ounces potato flour or starch
45 ounces cornstarch
A lot of premixed blends contain xanthum gum but I don't always use it so just add if a recipe calls for it or if the purchased flour blend called for in a recipe contains it.
GF Bisquick for some reason does better than flour mixes for fried chicken tenders. Corn flour is amazing! for fried seafood. Casamento's Restaurant in New Orleans has used since 1919. It's not in the French Quarter, but lots of famous people (and me lol) make the trip across town.
Here's an excellent resource: Gluten Free Girl She's married to a professional chef so explains well the adaptations to cooking with gluten free flours. It takes some study and experimentation since gluten is integral to how wheat flour performs. GF flour recipes have to make up for the lack of structure that the gluten protein provides.
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senior chef
Senior Member
Thank you AnnieA,
I have load my Amazon cart with the above items. total cost, including shipping = $79 USD
Question: with your 10 lb. recipe, aprox how many loaves could I expect to make ?
AnnieA
Well-known Member
- Location
- Down South
Wow. I'm used to spending $50 for 1.5 makings. Guess that's inflation. Did you compare prices with Vitacost? Not sure how many loaves you'll get. I use it for various things, sometimes in combo with other flours such as almond, oat flour (rolled oats ground in a food processor).
senior chef
Senior Member
Yeah. Price is about the same. As a 1st test, I ordered a 3 lb bag of gluten free flour from King Arthur. If that comes out ok, I'll buy all of your flours and try that.
However, it's looking like making a gluten free bread is going to be incredibly expensive.
Murrmurr
SF VIP
- Location
- Sacramento, California
There are diet-restriction cookbooks made for you! You can order them online. Meanwhile you can google recipes specific to your restrictions.
AnnieA
Well-known Member
- Location
- Down South
It'll definitely be expensive at first due to learning how to bake without the missing structure that gluten provides. Study a lot of recipes and know that you'll never attain the taste and texture of wheat bread.
AnnieA
Well-known Member
- Location
- Down South
I'm getting $38.74 from vitacost.com except for the cornstarch which you can get at Sam's or Costco for less than $5.00. Excess can be frozen for the next batch except for the potato flour/starch which doesn't keep as well.
Shipping is free over $49.00 so if you add in some Simple Mills almond flour crackers, some gf oats (important to get gf since oats processed in a facility with other grains are easily contaminated with similar size barley), some absolutely delish Pamela's pecan shortbread ...lots of other gluten free foods available on the site.
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Nathan
SF VIP
- Location
- High Desert- Calif.
Sorry to hear, our DIL has been struggling with IBS for some time, she's somehow coping with it and raising 2 children. For her, gluten plays a big part, she's eating dishes using cauliflower which grants her some respite.
Bella
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Oh, Chef, I feel your pain. I've been gluten free for twelve years. It's not by choice, it's a medical necessity. I'm an Italian girl and, believe me, I'd never give up semolina by choice! I know you're devastated and heartbroken. Ya just gotta get over the shock of it all. Not to mention you'll feel much better. Trust me, it's infinitely doable. You've gotta open yourself up not shut down. The thing you've got goin' for you is tremendous knowledge of food and superb cooking skills. Yes, there's definitely a learning curve but I have no doubt you're up to the challenge. If I can do it, surely you can do it!
I've always loved to cook/bake and am pretty good at it. I researched the b*lls off this gluten free thing until I got it down. You don't have to give up bread, cookies, pies, cakes, pastries, pancakes, cereals, french toast or even breaded foods like cutlets, or deep fried shrimp and most gravies. You just have to learn to make them with different ingredients. We know that wheat is out BUT there are a plethora of interesting gluten free flours to bake with that give more than satisfactory results. I use sorghum, brown, white, and sweet rice flours, teff, oat, buckwheat, almond, cashew, masa harina, coconut flour, arrowroot and other starches to make delicious baked goods. I'm not fond of bean flours and don't use them, but that's subjective. You might like them. I make my own flour mixes because ready-made ones are expen$ive. I use several different ones depending on what I'm baking. As far as how baked goods taste? You'd never know they're gluten free. The reaction I get is, "This is gluten free??" Yep, if you see me eating it, you betcha it's gluten free! Wheat has been so genetically modified and inundated with pesticides over the years it's become a pathogen for a lot of people.
There are a lot of dairy substitutes. Whole canned coconut milk is my favorite and good for baking, creamy desserts, like puddings/ice cream, and adding to coffee. It's the thickest of the available milk substitutes. The thicker "cream" at the top of the can be used for a whipped cream substitute. It's not the same as whipped cream but it's serviceable. Other dairy free "milks" are almond, macadamia, oat, hemp, cashew and more. They're all a thinner consistency than coconut milk but still good in cooking/baking depending on what you're making. I don't like nor do I use soy milk for a few reasons ... besides not liking the taste, soy is one of the most genetically modified and pesticide ridden plants on the planet. No thank you. You'll need to taste test a few different ones to see what you like best.
As AnnieA said, once you clean up your gut, you might be able to slowly reintroduce some dairy, like Greek yogurt which you'd be able to use as a substitute for sour cream.
Then there's xanthan gum and guar gum. I know these sound weird but they're often added to baking recipes to mimic the elasticity of gluten. That said, warning Will Robinson ... if you have gut issues, you might be sensitive to them. Especially guar gum. If that's the case you'll have to search for recipes that work without them and you'll find them. As MichaelZ said, AVOID carrageenan, it's definitely no bueno for anyone with intestinal issues. In fact, it's no good for anyone.
My favorite pasta brand is Jovial. It's made in Italy strictly from rice flour. These people know what they're doing. It ain't semolina but it's very good compared to others I've tried that have an off taste or the ones made with corn that fall apart. Ick. I also like buckwheat noodles. Ready made breads I like are Canyon Bakehouse (they also make decent bagels), 3 Bakers Ancient Grain and their other breads, Glutino English Muffins (Glutino also makes a good water cracker similar to Carr's). You can find them at supermarkets or natural food stores on the shelf or in the freezer section. You'll have to try various ones to see what you like. It's the only way.
Expeller pressed coconut oil is neutral tasting and has a high smoke point so it's good for frying and using as a substitute for butter in baked goods. Regular coconut oil has a slight coconut taste. That's not necessarily a bad thing. Sauteing shrimp in it is pretty tasty and using it in baking can be fine. There's olive oil, of course, and avocado oil that you can also use. Then there's Nutiva Palm Oil Shortening. It can be used for frying and baking. It is high in saturated fat but it's a damn sight better than using Crisco! It has NO hexane, soy or canola, Non-BPA, Vegan, Non-Hydrogenated, Zero Trans Fats and is Kosher. >> https://www.motherearthnews.com/sus...table-oil-extraction-processing-zmaz71ndzgoe/
Red Palm Oil >> https://howtocure.com/red-palm-oil-benefits/
The Differences Between Lactose Free And Dairy Free >> https://www.thespruceeats.com/difference-between-lactose-and-dairy-free-1000937
The Difference Between Non-Dairy And Dairy Free >> https://www.thespruceeats.com/non-dairy-and-dairy-free-differences-1000936
The Best Butter Substitutes >> https://www.thespruceeats.com/best-butter-substitutes-1001575
Besides Amazon, like AnnieA
, I shop at Vitacost. Sign up for their emails and you'll get a discount code when they run a 12% to 15% off sale on food about once a month. >> https://www.vitacost.com/gluten-free-shopping/?ss=1The internet is your friendly resource and abounds with all sorts of gluten free recipes. I know you're in shock, Chef, but hang in there, you're gonna be OK.
Pinterest is a great place to search for gluten free recipes. Go there and join. I have some gluten free boards, one dedicated to flour blends. I'm Pestle Packin' Mama over there. >> https://www.pinterest.com/BellaBellaBambina/_saved/ ... and there are tons of other gluten free boards! Pour a cuppa something, you're gonna be there for a while.
To get you started, here are some terrific gluten free websites. Have a look.
https://glutenfreeonashoestring.com/
https://www.glutenfreepalate.com/
https://bojongourmet.com/
https://www.glutenfreegoddessrecipes.com/p/blog-page_10.html
https://www.whattheforkfoodblog.com/
https://www.agirldefloured.com/recipes-by-a-girl-defloured/
https://www.faithfullyglutenfree.com/recipe-index/
https://www.snixykitchen.com/
That's all I can think of right now. I'm sure I've forgotten a few things but hopefully this will help to get ya goin'. You've just gotta get in the kitchen and have a go at it. You still have to eat, right? I know you can do it! You're not the Senior Chef for nothin'! I'm here for you, Chef, and will gladly help you in any way I can.
Ruby
Devi
Well-known Member
- Location
- East WA USA
Bella
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senior chef
Senior Member
This IBS-D stuff is really getting to me. (No gluten OR any dairy) My entire life has revolved around cooking/baking.
Since I was a starving child, I swore an oath that I'd never be hungry again. Which was the driving force that took me into a life of cooking/baking. Well, without breads, pastas, pies, cakes, chocolate, even something as simple as a chicken fried steak with mashed potatoes and cream gravy and sandwiches, I'm hungry 24/7. Jeez, how I miss making a nice crusty Italian loaf with home made soup.
I truly don't know how to survive like this. If I'm not cooking every single day, I'm completely miserable.
I feel like a pianist who lost one of his hands.
WheatenLover
Well-known Member
- Location
- Georgia
This is really difficult to deal with. I know, because my gluten-free vegan son lives with me. He has this diet by choice, go figure.
In my travels around the internet, I noticed that King Arthur Flour carries gluten-free flour. You can order it at their website. Bob's Red Mill also carries gluten-free flour. So that's done and dusted. Gluten free bread is very expensive, so you may want to consider getting a cookbook. Try to at least read the table of contents online, along with the reviews. Do a search for gluten and dairy free cookbooks. Do not bother looking at ones that claim to be for people who have a variety of dietary restrictions, unless you want to bang your head on a brick wall.
Barilla makes gluten-free pasta. It is cheaper at Walmart, bought in single packs. Otherwise, a lot of vendors try to take your life savings for multiple boxes of pasta. I didn't do the math, I just knew I didn't want a lifetime supply of pasta stored at my house. There isn't room and there definitely isn't a desire to be pasta-centric in our diets.
Everything gluten-free costs a lot more, so it might actually be a good idea to make things homemade instead.
Often you can substitute things like coconut milk (high in fat if that's a concern) or one of the other non-dairy milks, for regular milk. I am assuming that you are not merely lactose intolerant, mostly because you would have noticed that long ago.
On the bright side, at least you can still eat eggs. Being on an egg-free diet complicates things even more.
It is possible, as your despair lessens to the point that you can do it, that you will be able to take some of your recipes and change them into gluten and dairy free ones. That would be quite a project, and I would not be surprised if you could write a cookbook once that was done.
Also, a lot of tortilla chips are gluten and dairy free and so are a lot of corn tortillas. Of course, you can make your own. So are Kind bars -- I buy them for my son to eat a quick breakfast before he goes to work. He'll need them, because he will also have to take the dog out and feed him. Kind bars are expensive, too, and I know you can figure out a recipe for something similar, if you like.
My vegan kids sons the vegan cheese. But hey, you might find it palatable as a lot of people do.