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The Something New That You Learned Today 
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Amnesia10
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Post The Something New That You Learned Today
big_D wrote:
JohnSheridan wrote:
That I may not be wheat and gluten intolerant after all.

Had a drink tonight at orchestra (cold canned drink) and now feel very queesy - run to loo type - like I used to get after eating normal bread.

The doctors thought it was probably wheat/gluten but looking on the can it lists an additive Sodium carboxymethyl cellulose (E466) and a bit of checking-up reveals side-effects include what I have now so makes me wonder if it was that all along making me ill - this additive is also used in some breads thus why they thought I was wheat intolerant.

I'm tempted to find some bread at the supermarket that is definately E466 free and see what happens if I eat some.

Aha, that is interesting, I am in the same situation... Although I get it with beer (1 glass) as well and German beer cannot legally have any additives.

Tests say that it isn't a gluten allergy, so I'm still trying to find out what exactly is causing the problems.

I was down to yeast or baking powder...

Have you tried baking your own bread to see? That will eliminate E466, even if it has Gluten.


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Wed May 08, 2013 8:18 am
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JohnSheridan
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Post Re: The Something New That You Learned Today
Amnesia10 wrote:
Have you tried baking your own bread to see? That will eliminate E466, even if it has Gluten.


Nope - will look into that - I assume get a breadmaker but then where the ingredients?

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Wed May 08, 2013 12:28 pm
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saspro
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Post Re: The Something New That You Learned Today
JohnSheridan wrote:
Amnesia10 wrote:
Have you tried baking your own bread to see? That will eliminate E466, even if it has Gluten.


Nope - will look into that - I assume get a breadmaker but then where the ingredients?


The supermarket. You need yeast, flour, salt, butter, sugar, milk powder & water

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jonlumb wrote:
I've only ever done it with a chicken so far, but if required I wouldn't have any problems doing it with other animals at all.
Wed May 08, 2013 12:38 pm
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cloaked_wolf
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Or you can make bread with ice-cream and flour.

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Wed May 08, 2013 1:06 pm
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forquare1
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Post The Something New That You Learned Today
big_D wrote:
Although I get it with beer (1 glass) as well and German beer cannot legally have any additives.


Do you have any issues with dairy? Some beers use lactose to sweeten them as it doesn't add to the alcohol level.
Wed May 08, 2013 1:41 pm
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TheFrenchun
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forquare1 wrote:
big_D wrote:
Although I get it with beer (1 glass) as well and German beer cannot legally have any additives.


Do you have any issues with dairy? Some beers use lactose to sweeten them as it doesn't add to the alcohol level.

Invest in some good quality beers?
Wed May 08, 2013 2:18 pm
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TheFrenchun
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saspro wrote:
JohnSheridan wrote:
Amnesia10 wrote:
Have you tried baking your own bread to see? That will eliminate E466, even if it has Gluten.


Nope - will look into that - I assume get a breadmaker but then where the ingredients?


The supermarket. You need yeast, flour, salt, butter, sugar, milk powder & water

You can make pretty good bread with just salt, flour and yeast. Enriched mixes are nice but not necessary.
On that note, I have now made about 8 recipes from Paul Hollywood bread book and they have all turned out great (the pittas are awesome :D)
Wed May 08, 2013 2:19 pm
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saspro
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TheFrenchun wrote:
You can make pretty good bread with just salt, flour and yeast.


Surely it's a bit difficult to slice with just those 3 ingredients

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jonlumb wrote:
I've only ever done it with a chicken so far, but if required I wouldn't have any problems doing it with other animals at all.
Wed May 08, 2013 2:20 pm
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TheFrenchun
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saspro wrote:
TheFrenchun wrote:
You can make pretty good bread with just salt, flour and yeast.


Surely it's a bit difficult to slice with just those 3 ingredients


Why? It keeps less long but it's fine. You've never had baguettes?
Wed May 08, 2013 2:25 pm
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saspro
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TheFrenchun wrote:
saspro wrote:
TheFrenchun wrote:
You can make pretty good bread with just salt, flour and yeast.


Surely it's a bit difficult to slice with just those 3 ingredients


Why? It keeps less long but it's fine. You've never had baguettes?


Why? You missed out the liquid

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jonlumb wrote:
I've only ever done it with a chicken so far, but if required I wouldn't have any problems doing it with other animals at all.
Wed May 08, 2013 2:28 pm
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TheFrenchun
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Post Re: The Something New That You Learned Today
saspro wrote:
TheFrenchun wrote:
saspro wrote:

Surely it's a bit difficult to slice with just those 3 ingredients


Why? It keeps less long but it's fine. You've never had baguettes?


Why? You missed out the liquid

Water. Obvious no?
Wed May 08, 2013 2:31 pm
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JJW009
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TheFrenchun wrote:
Obvious no?

Well I thought so :lol:

I never add milk unless I'm making a sweet loaf... in which case, milk, brown sugar, eggs, butter, fruit and more eggs... I have a Stollen on the go at the moment. Yum install cake /in.tummy -om -nom

Milk powder tends to have a bunch of additives, which should be noted for those with possible allergies.

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Wed May 08, 2013 2:47 pm
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Amnesia10
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Post The Something New That You Learned Today
saspro wrote:
JohnSheridan wrote:
Amnesia10 wrote:
Have you tried baking your own bread to see? That will eliminate E466, even if it has Gluten.


Nope - will look into that - I assume get a breadmaker but then where the ingredients?


The supermarket. You need yeast, flour, salt, butter, sugar, milk powder & water

You could skip the butter, salt and milk powder. My last loaf only had sugar, yeast and water, and turned out fine.


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Wed May 08, 2013 3:46 pm
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jonbwfc
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Post Re: The Something New That You Learned Today
Amnesia10 wrote:
You could skip the butter, salt and milk powder. My last loaf only had sugar, yeast and water, and turned out fine.

Interesting. I agree about the milk powder and butter (what are you making, Brioche?) but I thought salt was chemically required for bread to work properly. I'll have to check that.
Wed May 08, 2013 4:42 pm
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belchingmatt
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I have more than 160 recipes for bread from around the world available to me. The majority will be from quality establishements such as Michelin star restaurants, Harrods and European chef training colleges.

The trouble is they are all in Danish and *.jpg format, but if anyone needs anything specific I'll see if I have it and transpose/translate as required.

On that note, can anyone recommend a decent free OCR app that will work with Win7 and *.jpg?

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