Discussion Board

Does anyone know of any resources (books, websites, etc.) pertaining to gluten-free baking that's also vegan and low-fat/McDougall style? I know it's a lot to ask for all these criteria to be met, but I miss baked goods. I haven't done McDougall-style baking since switching to McDougall about a year ago, so I don't know much about how to do it. When you throw in the monkey wrench of no gluten, which I'm new to, I'm totally lost, since I don't know if other types of flours can be successfully substituted in otherwise acceptable recipes.

Any suggestions on where to get started?

I am in a constant state of experiementation on this...I plan to post my experiments...both good and bad, so that maybe some of us here can put our heads together and come up with some really good stuff...I hope others join me and we can all help each other out!

That's a tough one, stephanie. There's a Yahoogroup for Vegan and Gluten-free, but it's not low-fat. If you're interested, the address is http://groups.yahoo.com/group/Vegan-and-Gluten-Free/. A lot of what is posted there could be converted to McDougall pretty easily by substituting apple sauce for oil or margarine.

I have a gluten-free section on my website, which is all fat-free and vegan:
http://www.fatfreevegan.com/gluten-free/index.shtml, but it doesn't list everything on the site that is gluten-free, and it doesn't give any tips for gluten-free baking.

I dabble in gluten-free cooking on my blog, but I haven't gotten into any serious gluten-free baking (mostly because I lean toward the MWL plan). I made a pumpkin pie that's gluten free, some tasty corn cakes, and a Millet-Sweet Potato Flatbread that could have been better. I've bought some guar gum and plan to do more experimenting in the future, but gluten-free baking is a real challenge! If I find any good resources, I'll post them here.

Thanks for linking to those recipes!!!

I've tried using guar gum and xanthan gum in gluten free baking, and I haven't liked them much...they give the product a gummy feel to me.

I've had commercially baked gluten free products with those gums, and I can still feel that gummy texture, but it doesn't seem as bad, but I'm wondering if that's got anything to do with the fact that those products all have oil in them too...

I just try to stay away from gluten free storebought stuff as much as I can...but when I tried using the gums at home...I didn't like them much.

I would track down the magazine "Living Without" which has great articles, recipes, and resources. It also has a comprehensive list (in every magazine) of what to avoid and what is ok.

Bob's Red Mill has many gluten free products that are worth looking into. Vans also has a gluten free waffle that is vegan--it is in the frozen food section.

andra

Here is a link to it:

http://www.livingwithout.com/welcome.htm

Thanks for the feedback on guar gum, groundhog. I'd just seen it mentioned as a component of gluten-free baking mix, so I thought I'd try it. The mix that all the gluten-free non-vegans seem to like is Pamela's, but it's got dairy in it, so it's out for me.

I'm going to look for sorghum flour. I hope I don't have to order it online!

SusanV,

We don't mind ordering the sorghum flour online...the www.twinvalleymills.com people (family operated outfit) are very nice to deal with...you don't do the credit card thing online, you just order it, they send you out a big bucket, and a little bill comes with the sorghum flour. You send that back to them with a check after you've already received your flour.

They have been very nice to deal with in our experience and very easy to do business with. It's hard to find in my area, and much more expensive if I do find it in little bitty bags in a health food store. The buckets the flour comes in our really nice too...we've used them for all kinds of stuff...given some away, etc.

Groundhog, thanks for the link. That sounds like a great, old-fashioned business. Though I don't mind using a credit card online, it's nice to know there are still businesses out there that don't require one.

Hi, I am 28 years old and recently had an mri that shows i have ms...my friend said i should check to see if i have an allergy to Gluten as it can show up as ms"
1. any truth to this
2. should I be tested for this
SA

Welcome Merv. Could be. Here's a free video by Dr. McDougall with lots of good info on MS.

http://drmcdougall.com/video/diet_ms.html

www.elanaspantry.com might be a good resourse. She does have suggestions for vegans.

I also love to bake, but didn't know Pamela's Baking Mix had dairy in it. I've been buying it in bulk. I should always read lables!

Thanks for the heads up. I guess it will be Almond flour from now on!


Karen

Merv,

I have MS and when I was diagnosed many years ago, I was also ELISA tested by a naturopath and showed an intolerance for wheat and rye, dairy and eggs. Following just that, even without knowing about keeping fat as low as McDougall recommends, helped at the time. I McDougall now to good effect, even though I came to it 12 years after diagnosis, but I still also need to stay away from gluten for the best results. I don't think people diagnosed with MS automatically have gluten issues, but some of us do. I hadn't heard that gluten intolerance can mimic MS symptoms. It seems more to me that it can exacerbate symptoms if you have a gluten intolerance or are celiac. So I'd get tested to find out. Or eliminate it and see if it helps improve your symptoms to do so. It makes a big difference for me, but I think that varies from individual to individual. Keeping the fat low, especially the saturated fat in particular, is essential, and also makes a huge difference.

all the best to you,

moonwatcher