Proper use of vital wheat gluten in whole-grain breadmaking?

I gather that vital wheat gluten can improve rise in whole-grain breads. I bought some, but I don’t know how to incorporate it into bread recipes I’m already using. How much gluten to how much flour? Do I just mix it into the dry ingredients? Will I need to treat the dough any differently than I would if I had not added the gluten? I’m just starting to learn this area of breadmaking, so if you have any advice that might help, I would be grateful. Thanks!

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Bob’s Red Mill has a few bread recipes: http://www.bobsredmill.com/recipe/search.php?category_ID=all&product_ID=all&keywords=vital&submit=search

And here’s a tip from King Arthur: http://www.kingarthurflour.com/shop/landing.jsp?go=DetailDefault&id=3019

How can I make a gluten-free cake filling?

I am making a gluten-free birthday cake for a special friend. She wants vanilla cake with vanilla filling. I already have the cake recipe and making real buttercream frosting, now I need to know the best filling.

This site may have something: http://www.vegan-food.net/

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What are some restaurants in Minneapolis with good gluten-free and vegetarian foods?

Hi, I live in Minneapolis, and my girlfriend is allergic to gluten, and she also chooses not to eat meat. I’m looking for some local restaurants that have GOOD choices for her, not just salads. She also loves pasta, it would be great to find an Italian restaurant with a good gluten-free menu… There are a few sites with lists, but they are mostly the same. Here’s one: http://northlandceliacs.fastmail.fm/dining.html As for pasta dishes, try Amore Victoria. It’s off Lake Street in Uptown. According to the link above, they have gluten-free noodles. From experience, they will make the food with or without whatever you request. They also have a huge wine menu.

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How long after beginning a gluten free diet should I notice a difference?

I started a gluten free diet three days ago. When should I notice any benefit from it ?I’d like to lose some weight and just feel better.

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I have celiac disease. I noticed my first relief from some of my symptoms in 3 days. Other symptoms took months to go away. Improvement in general well-being and energy and weight loss happened slowly, but steadily. For some people, noticeable improvement takes a long time on the diet.

Many people gain weight once they start a gluten-free diet, because their damaged intestines weren’t absorbing the food they ate, so they couldn’t get the nutrition they needed no matter how much they ate.

Others lose weight, because their bodies have been telling them they are starving for nutrients, so they constantly feel the need to eat to satisfy cravings; or because gluten intolerance can throw the thyroid or hormones out of balance and cause weight gain; or simply because, by cutting out gluten, they are eating fewer calories and are eating a larger percentage of healthier, non-processed foods, like meat and vegetables instead of, say, pizza.

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If you are trying this as an elimination diet, you could re-introduce gluten after 3-6 weeks and see if you react negatively to eating it.

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How much gluten is there in a slice of normal bread?

Additionally, do you know where I can find data on the regular amount of gluten in different other gluten-containing staple foods and beverages? Thank you for your answers, yes, I am a Celiac and have been so for more than 20 years. I’m also curious what the standards are for foods like beer or pasta, or oats (regular, not GF-certified)… As for beer, I am notorious to my doctor in the fact that , while I follow the rest of my diet very carefully, I always break it by having an occasional beer. I’m curious just how much the numbers will show that I’m making a mistake.

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The average gluten-containing diet contains roughly 10-40 grams of gluten per day. This figure is based on the amounts of gluten in your average slice of whole wheat bread, which contains around 4.8 grams of gluten (10% gluten by weight), and the amount of gluten in a serving of pasta, which is roughly 6.4 grams of gluten (11% gluten by weight). The smallest amount of gluten which has been shown by a biopsy to cause damage to a celiac is 0.1 gram per day (Catassi et al.). http://www.celiac.com/articles/38/1/How-much-gluten-is-in-a-normal-diet-and-how-much-does-it-take-to-cause-damage-in-a-celiac/Page1.html

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How do you keep gluten free cakes from going stale?

I find that when I bake cakes or muffins with gluten free flower, they dry out and become stale within a day or so. Are there any secrets in keeping them fresher?

Try adding an extra egg or two depending on the size of the cake and/or a little vegetable oil. Other than that, keeping them sealed up tight with as little air exposure as possible.

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How do I make gluten free pizza on the grill?

I have a delicious recipe for the dough, but it breaks apart if I try to pick it up. Right now I do the first side on foil so it stiffens a little, but pealing it off is a nightmare. Is there a secret to getting gluten free pizza on the grill without it falling apart in transit?

I would suggest using a pizza stone made for the grill… I know that Williams-Sonoma sold them last year and probably still does.

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Anyone have a good recipe for gluten-free meatballs or meatloaf?

I’m switching my son to a gluten-free diet and he’s asking for meatballs. The ones I buy have wheat product in them. My daughter wants meatloaf. Anyone have a good gluten free recipe? I’d like to make lots of meatballs ahead of time and freeze them so freezing tips would be handy. meatball and meatloaf recipes are usually interchangable, so if you find one you like best you can use it for both.

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Many hard to find baking ingredients can be purchased at The Gluten-Free Mall.

Meatballs (Gluten-Free)

1 pound lean ground beef 1 – 1 ¼ cup GF crackers (I used “Amaranth Snackers” French onion flavored crackers available at www.glutenfreemall.com) 2 eggs 1 teaspoon oregano ½ teaspoon garlic powder ½ teaspoon salt ½ cup GF parmesan cheese

Mix ingredients together and form into balls. Place on cookie sheet and bake in 400F oven for 20 – 30 minutes, turning once after 10-15 minutes. Heat your favorite gluten free spaghetti sauce and let meatballs simmer in the sauce for as long as you’d like. Spoon over wheat-free, gluten-free pasta to serve.

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Meat Loaf #4 (Gluten-Free)

1 lb. meatloaf mix (or, 1/3 lb ground pork, 1/3 lb ground veal, 1/3 pound ground beef – you can also use all ground beef) ½ cup prepared horseradish ½ – ¾ cup gluten free fresh breadcrumbs (not dried) 1 egg, beaten 1 medium onion, diced 1/4 cup water 1/3 cup chopped Italian parsley

Mix all ingredients; shape into a loaf form, put on cookie sheet with “sides”

Top with the following: ½ cup GF chili sauce (Heinz) 3 tablespoons Heinz ketchup 2 tablespoons Worcestershire Sauce 10 drops GF Hot sauce (optional)

Bake at 350 for 45 minutes. Serve with twice baked potatoes with cheese and sour cream and baby glazed carrots.

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What are some gluten free vegetarian dishes?

I need to cater and i have to bring some gluten free dishes that are vegetarian. Any suggestions? Something easy to make at home or cheap to buy. chillie with rice scrambled tofu shepherds pie lentil stew gluten free pasta with bolognaise lasagna made with thin strips of zucchini or slices of squash instead of pasta sheets pesto stuffed mushrooms stuffed portabello mushroom curry with rice

chocolate mousse pie http://www.welikeitraw.com/rawfood/2005/10/joels_carob_mou.html use cocoa powder instead of carob, because carob makes some people throw up

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