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[log in to unmask][log in to unmask], 1 Nov 1994 01:00:00 EST397_- Copyright

Copyright by Michael Jones, Bill Elkus, Jim Lyles, and Lisa Lewis
1994-1999 - All rights reserved worldwide.

Permission is granted to copy this document, at no charge and in its
entirety, provided that the copies are not used for commercial
advantage, that the source is cited, and that this copyright &
disclaimer message is included in all copies. [...]41_1Nov199401:00:[log in to unmask] 9411 50 51 11_new members13_William [log in to unmask], 6 Nov 1994 22:35:11 GMT663_- <<Disclaimer: Verify this information before applying it to your situation.>>

I would like to welcome the gluten-free mail list members to CELIAC. Several
of us had independently arranged to start a listserv-based list on Celiac and
gluten-free issues; and were just about to start it when we heard of Evan
Hunt's gluten-free list. We thought it best to combine forces. St. John's
University has generously offered the use of its computing infrastructure,
and the new list, CELIAC, was started this week. As you saw from your
"welcome" message, the list has many bells and whistles, such as the ability
to [...]35_6Nov199422:35:[log in to unmask] 9411 102 27 23_are we done with tests?15_Beth Vail [log in to unmask], 7 Nov 1994 08:40:10 MST479_- <<Disclaimer: Verify this information before applying it to your situation.>>

My son is 3 1/2 years old. For various reasons (slow growth, frequent
diarrhea, and other problems), we decided to investigate
gluten-intolerance. Last week we received the results from some blood
tests for gluten antibodies (gliadin, reticulin, endomysial
something-or-other).

The results were "normal". I did not ask for the numbers; should I? [...]34_7Nov199408:40:[log in to unmask] 9411 130 46 23_are we done with tests?15_Steve [log in to unmask], 7 Nov 1994 11:17:38 EST432_- <<Disclaimer: Verify this information before applying it to your situation.>>

My 4 1/2 year old son had many of the same symptoms - diarrhea,
slow-growth (not really abnormal, but almost always well below 50th
percentile). His bowel movements were generally very runny, yellow,
and frothy. He was given the same types of tests in the late spring
of this year and the results were all negative. [...]37_7Nov199411:17:[log in to unmask] 9411 177 29 11_blood tests13_William [log in to unmask], 7 Nov 1994 09:39:04 EST386_- <<Disclaimer: Verify this information before applying it to your situation.>>

In reply to Beth Jones and in comment to Steve Greenspan's reply to Beth...

My son has casein intolerance rather than a lactose intolerance. I am not a
chemist, but as I understand it casein is a protein, and is similiar to gluten
in structure...lactose is a sugar (?) [...]39_7Nov199409:39:[log in to unmask] 9411 207 22 15_Re: blood [log in to unmask], 7 Nov 1994 18:26:38 +0000554_- <<Disclaimer: Verify this information before applying it to your situation.>>

On Mon, 7 Nov 1994, Elkus Atoffic wrote:

> The really tough decision is whether to have a biopsy. My son had it under
> general to be sure that he did not move during the procedure. It was much
> tougher on us than on him (and it was expensive). Doctors generally recommend
> it, because it is the only way to be sure. If you put your child on a GF diet
> to test the concept, a later biopsy will not be conclusive. [...]44_7Nov199418:26:[log in to unmask] 9411 230 27 15_Re: blood tests14_Evan A.C. [log in to unmask], 7 Nov 1994 13:29:47 -0800678_- <<Disclaimer: Verify this information before applying it to your situation.>>

> What is the value of the
Date:
Sat, 18 Dec 1999 11:34:36 -0500
Content-Type:
text/plain
Parts/Attachments:
text/plain (58 lines)
<<Disclaimer: Verify this information before applying it to your situation.>>

Hi Fellow List members,

Here's a cinnamon swirl bread which I developed from Bette
Hagman's Cornstarch Bread recipe (p. 92 of The Gluten-free
Gourmet Cooks Fast and Healthy). This is a great cookbook and
we've been very happy with the bread recipes we've tried in it. Also,
she has a great chapter on the special problems of making gluten
free bread (The Fine Art of Baking Better Bread). Hope you enjoy!

Cinnamon Swirl Loaf

2 1/2 cups of cornstarch
1/3 cup tapioca flour
2 Tb. sweet rice flour
1/2 cup sugar
1 1/2 tsp. xanthan gum
3 Tb. finely ground pecans or walnuts
3 tsp. dry yeast
1 egg
1 3/4 - 2 cups hot water (about 120 degrees)
2 1/2 Tb. veg. oil or applesauce
1 1/2 tsp. salt

Topping:

1/2 cup of white sugar
1 tsp. or more of cinnamon (depending on personal taste)

Combine the cornstarch, tapioca flour, sweet rice flour, yeast,
sugar, xanthan gum, and ground pecans or walnuts in a large bowl.
Add the egg and enough of the water to form a heavy cake batter-
like dough. Mix on high for 3-4 minutes with a handmixer. Cover
and let stand 15 minutes. Spray one "regular" size bread pan and
one mini-pan with vegetable oil spray. Preheat oven to 350 degrees.

Add the vegetable oil and salt, beating until smooth and well
mixed. Pour about 1/3 of the batter into the pans. Cover with a
layer of cinnamon sugar. Spread a few tiny slivers of butter over the
top. Add another layer of batter and cover with cinnamon sugar and
a few more slivers of butter. Pour the rest of the batter into the
pans and cover with a final layer of cinnamon sugar and a few more
slivers of butter.

Let rise until the batter is just level with the top of the pan. Bake
until done. Check the bread after 10 - 15 minutes and cover with
aluminum foil, if necessary, to keep the top from burning. Cool in
the pan for ten minutes, then turn out to finish cooling. My family
loves this recipe and the loaf never lasts more than the first day!

Regards,
Lani K. Thompson
Download our FREE gluten-free
drug database demo when you
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