What is Celiac disease ?
Celiac disease is a condition in which there is a chronic reaction to certain protein chains, commonly referred to as glutens, found in some cereal grains. This reaction causes destruction of the villi in the small intestine, with resulting malabsorption of nutrients.
Ingredients to avoid
Gluten is a protein found in wheat, rye, barley and oats. While the presence of gluten is evident in baked goods and
pastas, it may also be a "hidden ingredient" in many foods such as soups, sauces and salad dressings.
Here is a non exhaustive list of ingredients to avoid :
| Barley, bran, bulgar, cereal binding, couscous, durum, edible starch, filler, food starch, germ, graham flour, gum base, hydrolysed plant protein : HPP, hydrolysed vegetable protein : HVP, icing sugar (that contains 5% wheat starch), kamut, malt, malt flavouring, malt extract, malt syrup, oat bran, oat gum, oats, rye, semolina, spelt (dinkel), triticale, wheat, wheat germ, wheat starch. |
| Gluten-Free White Bread Bread machine |
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 1 ¼ cups1 tsp1/4 cup4 ¼ cup1 1/2 tsp1/4 cup2 cups2/3 cup1/3 cup2 1/2 tsp2 1/4 tsp |
water, warmed to 98 F (37 C) cider vinegar vegetable oil eggs, lightly beaten skim milk powder salt granulated sugar rice flour potato starch tapioca starch xanthan gum fermipan® yeast |
Measure all dry ingredients into a bowl or plastic bag. Combine and mix well; set aside. Measure water, vinegar and vegetable oil into baking pan; add eggs. Insert pan into the oven chamber. Bake using "Rapid Two-Hour Basic Cycle". If possible, select the 1.5 lb(750 g) loaf size. Allow liquids to mix for approximately 2 minutes; gradually add dry ingredients as bread machine is mixing. Scrape with rubber spatula while adding dry ingredients. Try to incorporate all dry ingredients within 1 to 2 minutes. Dough will look like a cake batter. When mixing and kneading are complete, leaving the bread pan in the bread machine, remove the kneading blade. Allow the bread machine to complete the cycle.
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| Mixer method | ||
| 2 cups2/3 cup1/3 cup1/4 cup1/4 cup2 1/2 tsp1 ½ tsp2 ¼ tsp1 ¼ cups¼ cup1 tsp4 |
rice flour potato starch tapioca starch skim milk powder granulated sugar xanthan gum salt fermipan® yeast water (115 F or 40 C) vegetable oil cider vinegar eggs (lightly beaten) |
In mixer bowl combine, on low speed, rice flour, potato starch, tapioca starch, skim milk powder,
sugar, xanthan gum, salt and yeast. In a small bowl, combine water, oil and vinegar. Add to dry ingredients in bowl. Add eggs.
With mixer on medium speed, beat for 3-4 minutes. Scrape sides, cover and allow to rise in a warm, draft-free place for 1 hour.
Beat for 3-4 minutes. Place in two greased and rice-floured small loaf pans. Cover and allow to rise in a warm, draft-free place
for 30 minutes.(Do not allow to over rise). |
| * Recipe developed by Quality Profesional Services | ||
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