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Dear Listmates,
I apologize for taking over a month to summarize the results of my questions
regarding resources for people with celiac who are also sensitive to corn. I
was overwhelmed with responses, and just didn't do email for a month or so.
Forgive me!! For those of you who were waiting for the summary-thanks for
being patient, and I hope there is something helpful here for you. I found
lots of great suggestions in the bunch, from what ratios to mix arrowroot or
sticky rice flour to website and specific product information. Read on!
*I do purchase my bread from El Peto Products Ltd. in Canada. They make a
pretty decent multi-grain bread containing flaxseed which is an excellent
source of fiber. But you'll still have to toast it to make it edible just
like
all of our other breads. The ingredients are: potato starch, brown rice
flour, water, sunflower seeds, flax seeds; bean flour, amaranth seeds,
sunflower oil, guar gum, salt, gluten free yeast. They send it to you in
plastic bags, but you have to freeze it immediately after receiving your
shipment. I haven't tried any of their other products, but did get a pretty
fancy flier in the mail from them last week, advertising their Christmas
season
cookies.
El Peto Products Ltd.
41-Shoemaker
Kitchener ON N2E 3G9
1-800-387-4064
*The BEST pasta is Tinkyada. It's made with rice bran which seems to make all
the difference in the world. You MUST follow the directions on the package
regarding rinsing in cold water after cooking. The manufacturer is:
Food Directions Inc.
150 Milner Ave., Units 21-23
Scarborough ON M1S 3R3
*Another resource for other products would be to contact "Nancy's Natural
Foods" in Canby, Oregon. I don't recall her website at the moment, but I have
been to her store and spoken to her at length. She is very helpful. She too
is intolerant of corn protein.
*Yes - try substituting either arrowroot or sweet rice flour (sticky
rice flour) for cornstarch. The flour blend I use is 1 part rice
flour:1 part bean flour:1 part arrowroot flour:1/2 part sweet rice
flour:1 part tapioca flour. I sometimes vary it a little, more bean,or
different bean flours. Right now I have some jerusalem artichoke flour
and am using it in place of half of the bean flour or half of the
arrowrootflour (depending on my mood). It is a fairly good all purpose
flour blend.It avoids potato starch flour (which I must also avoid - boy
life can be the pits!).
*For thickening agents I use either tapioca flour (but add only during
the last 5 minutes of cooking, less is better, it is not stable is
cooked too long) or sweet rice flour, sometimes I use guar gum (not
xanthum, since somemay come from corn!). I could use arrowroot, but I
find the flavor objectionable, not everyone can taste it.
*What about Tapioca starch?
One of my favorite snacks is brazilian Cheese puffs, made with tapioca
starch (also called manioc). I get tapioca starch in oriental markets or
in Brazilian markets.
It has milk, olive oil, and cheese and eggs. I make up the little rounds
balls and freeze them on a cookie sheet raw, then when they freeze I put
them in freezer bags. I take out a dozen at a time to bake. Hope you can
eat dairy!! Also, get a rice cooker, and learn to make japanese rice
balls. look at: http://www.cookbrazil.com/pao_de_queijo.htm
*You can sub arrowroot for cornstarch in recipes, just use less. ..about
half when you are using it for thickening
*your system might be unable to make maltase or sucrase so you would
have problems digesting some things that are easily converted to sugar,
such as potatoes especially. You might try taking some probiotics with your
meals and see if that helps.
*I found Pamela's Pecan Shortbread cookies and Almond Anise Biscotti
(delicious!), www.pamelasproducts.com. Also Blue Diamond Pecan Nut.Thins
crackers, which I think are carried by www.GlutenFreeMall.com. The latest
issue
of Sully's Living Without has Chocolate Chip Angel Food Cake, Linzertorte, and
Lactose-Free Apple Cake from Mrs. Ritt's Bakery in Philadelphia,
www.mritts.com.
*I wouldn't use lots of arrowroot to replace cornstarch. I WOULD use a combo
of sweet rice flour and tapioca flour. I am using a lot more sweet rice flour
and it's working well.
*For bread, there's a great recipe off the web for a flatbread that has just
rice flour (or buckwheat flour), tapioca flour (same as tapioca starch), a
little oil and salt. She eats it every day. It's called Buckwheat Pete's.
*The sweet (sticky) rice flour does work similar to cornstarch. I mix about 2
Tbs. in each cup or rice flour. Tapioca starch would be a better sub for
tapioca starch. You can find & sweet rice flour at affordable at oriental
groceries through the world.
*I don't know of any resource for a GF and Corn Free diet but have used the
web site www.vishniac.com/ephraim/corn.html for corn information.
*Unfortunately, all of my sources are in the United States and Canada, but
Miss Roben's, EnerG, and JKinnicknick all have corn free products; Pamela has
corn free cookies, too, and you can buy them from Miss Roben.
*I do use arrowroot starch in most recipes calling for corn
starch, on a one-to-one exchange basis. Any sauces
you thicken with arrowroot will not hold together
when you re-heat them (although the first go-round
is perfect), so I use tapioca starch if I think
I'll have left-overs. It's cheaper too.
*If you will be baking a lot for yourself,
check for a product called Tartex Biobin at your
local Reformhaus. It's a wonderful binder, and
is almost the only one I use (xanthan gum, especially,
really bothers my stomach). So far one can't find
it in the States (I've checked with Tartex), so I
have relatives send it to me from Germany. Most
of the breads and such in the Reformhauses have
corn starch in them, which is really sad, in my
opinion, because some of them look really good!
You might also try going to oriental or Indian
markets to see what kinds of noodles or flours
you can find.
*See recipes at www.paleofood.com
*You can also see: http://www.vishniac.com/ephraim/corn.html
*'m sending you my files on what I call my "Miracle Diet" that has
literally changed my life and so many others that I know personally.
For most Celiacs, avoiding some of the carbohydrates and starches are as
important to getting well as avoiding gluten. I'm sending you my files
on the SCDiet.
*Corn allergy is a lonelier existence - so I was delighted to find
Ephraim's'Avoiding Corn' website: http://www.vishniac.com/ephraim/corn.html
It has some good tips on looking for hidden corn and suggestions of
alternatives.
*For snacks (in place of corn chips) I eat potato chips (but I'm allergic to
potatoes! ha ) or rice crackers from Taiwan. These are not the flat
tasteless variety of rice crackers - they come in cellophane bags with
little cellophane bags w/2 crackers each inside. I buy them at the Asian
market here in Richmond, Va. The variety I get is Shelley Senbei (has
large chinese characters in pink or red on a clear bag - my Chinese friend
says the characters say 'Big snow cake'). They have a sugar coating on top
- sounds kind of odd - but the sweet/salty taste is addictive. My celiac
daughter & Filipino husband also love them.
*Ragu tomato & basil sauce - has no corn syrup and is gf here in the US
*Asking for steamed rice or rice noodle dishes in Asian restaurants and eating
them with fish sauce.
*Breakfast is tough - I order cinnamon-raisin bagels from Kinnickinick (sp?)in
Canada - they are expensive but well worth it. I buy 25 bags at a time and
store in my extra freezer.
*Beware of artificial sweeteners (Sweet-N-Low, Nutrasweet) - all contain
dextrose or malto-dextrose from corn. I instead use little tablets in a
bottle called NectaSweet (hard to find - Safeway carries it in the states -
I have to buy a year's supply when I go to DC).
*All sodas contain corn - so, I drink coffee now (never used to) - chocolate
mint, to be exact. It grows on you (I miss Diet Coke!). Teas are good, too.
*Specific Carbohydrate Diet, on the web and in
the book, Breaking the Vicious Cycle by Elaine Gottschall.
http://www.scdiet.org/default.html.
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