Advice?

[purpletigron]

I've just heard from a friend about their results from a Yorktest food intolerance test (Ig G). My friend has been told to cut out wheat, gluten, maize, yeast, chilli pepper and egg white, and only have a little soya, egg yolk, vanilla and carrots.

I'd be grateful for any specific suggestions on dealing with these dietary restrictions. For example, are there any strong flours in the UK suitable for chemical risen breads which are gluten, soya and maize free? Any good cook books to recommend?

I find myself darkly intrigued as to whether I'd get positive results on such a test, given that I don't believe myself to have any food intolerances...

Comments

[purpletigron.livejournal.com]

Good to hear that you can make bread flour at home - how do you use the gum?

I've been doing vegan baking recently, and I can recommend either apple puree, banana puree, or 'flax egg' (ground flax seeds made sticky with about twice as much water) as various substitute for eggs (also, although not for my friend, silken tofu) - it depends what the egg was trying to achieve in the recipe. If you're interested, there's a great link about vegan baking that I could scare up...

Thanks for the tip about Wing Yip!

[lamentables.livejournal.com]

how do you use the gum?

It comes as a powder, so you just bung in the desired number of teaspoons. For 450g flour in a loaf I use 2 tsps.

There are a fair few g-free recipes out there which use the items you mention to provide moisture/glue in baked goods, but there would then be eggs as well. Using xanthan gum and yoghurt means I don't have to use purees (including chestnut, btw, which makes a rather pleasant cake). Ihave a recipe for a gluten-free cheesecake that I adapted with tofu to make a gluten-free, cheese-free cheesecake forfjm - no good for your friend though, with 5 eggs.