ANY help will be greatly appreciated!

[jherara]

Well everyone,

It's been a while since I last posted. I am still dealing with a ton of allergy/sensitivity issues, just got over a huge sinus infection, and still not at an optimal weight (floating around 105-107).

Why am I publishing here?

Here's what I need help with. I am allergic/sensitive to these typical ingredients: milk/casein, wheat, barley, rye, oats (obviously), soy, peas, peanuts, lupine flour, safflower and sunflower oils, guar gum, and brown rice (i.e. outer hall bran/protein). All of the above were tested. I also can not use cane or brown sugar. Agave, and small amounts of fructose, honey, or pear/fruit sweet are allowed.

I'm going crazy trying to come up with a "flour mixture" to make things like muffins, cakes, et cetera out of and/or flour to make cookies, crackers, pretzels, et cetera...hi carb filler items to meet my 2600 calorie diet AND help keep my leaky gut settled when I eat something too oily or acidic. I used to eat Corn Thins as one filler, but they use sunflower seed oil.

Soooo...I'm working with (and in most cases organic or milled by myself as I also have to be careful of mold):
tapioca
white rice flour
corn flour (blue, yellow, or white)
xantham gum
baking powder/soda
starches (potato, corn, arrowroot)
coconut flour
oils (olive, canola, walnut)

Anyone have any good mixtures? Also note: I'm looking for recipes that include or can exclude eggs as I also have to be careful with an egg white allergy and must eat all foods on rotation.

NOTE: I tried "'Cause You're Special" Lemon muffins recently and chocolate cake (before I realized they share a line with soy) AND they were FANTASTIC! Anyone figure out their recipes yet? Also, I've tried Bob's Red Mill, BUT he often uses too much salt or turbinado sugar. So...not good as a daily rotational staple. Gluten Free Pantry is OUT as is 123 Gluten Free and every other "brand" I've found online or in stores to-date.

Any help, as stated in the subject, would be greatly appreciated!!!

Jherara
_________________
J.

[cruelshoes]

Are those the only flours you can have? There are several options I don't see on your "Can have" or "can't have" lists:

-amaranth
-quinoa
-teff
-buckwheat
-bean flours
-sorghum
-millet
-Montina

Could any of these be included? Or are they off the table too. Knowing all of the available options might help identify a good flour mix.
_________________
-Colleen
Dx 8/05 via bloodwork/biopsy
9-YO son Dx 11/05 via bloodwork/biopsy
Daughters have negative bloodwork - so far!

A woman is like a tea bag-you never know how strong she is until she gets in hot water. - Eleanor Roosevelt

[jherara]

The ones listed are the ones I've: 1. I've tried and have had no reaction to. 2. Actually have in my pantry right now.

Of the ones listed:

sorghum
quinoa
millet
buckwheat

should also be fine (they were in the multigrain corn thins and I had no noticeable problems with them - the problem was the sunflower seed oil - then again, the only other one tried separately from the oil is Quinoa (noodles).

Please note: I would prefer recipes with only the flours I originally listed (for now). I have too many other issues to contend with then to spend time testing (and possible reacting or becoming sick from) new food items (i.e. I have to add new foods slowly).

I haven't tried teff, amaranth, or montina. As for bean: No. I tried it and I couldn't stand the taste.

Thanks!
_________________
J.

[cruelshoes]

OK - I've read your list a bunch of times, and I think these are both safe.

Bette Hagman featherlite mix:

3 cups rice flour
3 cups tapioca starch
3 cups cornstarch
3 tablespoons potato FLOUR (Not starch)

Bette Hagman's basic mix (this is a good basic one that I use a lot)

Two part white rice flour
Two thirds part potato starch flour
One third part tapioca starch
_________________
-Colleen
Dx 8/05 via bloodwork/biopsy
9-YO son Dx 11/05 via bloodwork/biopsy
Daughters have negative bloodwork - so far!

A woman is like a tea bag-you never know how strong she is until she gets in hot water. - Eleanor Roosevelt

[jherara]

They look great! I'll have to give them a try. I didn't even think to consider Allergygrocer.com for recipes for this purpose *LOL*

Thank you so much!!!
_________________
J.

[mrsppmrxky]

I use millet or sorghum with tapioca and potato starch.............I just replace where it calls for rice with one of those.

I am curious about the no brown rice, but white rice is okay. WHY?

If so, then mixing the white rice with the tampioca and potato starch is the general all-purpose flour that most people use.
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[jherara]

White rice really isn't 'ok,' but I react less to it than I do to the brown (i.e. brown - and we tested both short grain, long grain, puff, organic, coarse flour and fine , boiled noodles versus flour - swells my lips, tongue, throat and turns them bright red and I become asthmatic) and as I have very few foods that I don't react to, the allergist is willing to let me use the white unless the above starts happening.

The allergist thinks that b/c brown has the most bran and protein, I'm reacting moreso to it. He also thinks that as I react less with boiled pre-heated brown rice pasta (glutino) (re: b/c the heating process to make the pasta and the boiling water both break down the protein - although I still have asthma and swelling with it), that he may be able to treat the brown issues eventually after the other problems are taken care of. We're still not entirely sure why baked brown rice doesn't break down the same way, but it may have to do with the fact that I'm dealing with a truly raw food (flour) versus the pre-heated pasta (i.e. I called Glutino to confirm how they make the pasta and they do pre-wash/heat it).

Thanks for the info
Jherara
_________________
J.

[mrsppmrxky]

If you have that reaction, then I do not think that I would start baking with white rice flour.

I think that I would go with quinoa, millet, cornflour, sorghum, buckwheat, teff or amaranth.

I would also just use it with the tapioca and potato starch.

I have had good results with any of those mentioned mixed with the tapioca and potato. except for amaranth(MrP can't have that one because it is too close to corn.)
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[jherara]

Thank you for your concern, but I really haven't had any problems with the white rice flour after it is baked or white rice steamed and my allergist and I are very cautious when it comes to my medical treatment.

The overall problem with my multiple sensitivities is finding good food staples that I can have - for now, white rice is one of them. Should I start reacting or we find that it is undermining my immune system, then I'll stop using it.

Thanks again!!!
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J.

[The Edifying Conscience]

Check out the Robyn Ryberg cookbook called Gluten-Free Kitchen or something similar. I think in it she only uses corn starch and potato starch. There are several of her recipes posted in the baking categories.

[jherara]

Will do. Thanks!
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J.

[ostrich]

Second the Ryberg book. It's great for recipes. However, take the instructions with a grain of salt. Not everything will turn out as good as it could if you just dump all the ingredients in a bowl, mix, and bake.
_________________
Ostrich :>--O==={

I lie below, you float above
In the pretty white ships that I am dreaming of

[The Edifying Conscience]

[ostrich]

Because they're easy. A monkey could dump stuff into a bowl and mix it up. So beginners should have no problem.



What she doesn't mention is the stuff you make will come out 100x better if you use some "street smarts", like letting the eggs come to room temperature, sifting the dry ingredients to add more air, etc.
_________________
Ostrich :>--O==={

I lie below, you float above
In the pretty white ships that I am dreaming of

[The Edifying Conscience]