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I work for a small but respected food company that is very often asked by our customers to develop some gluten-free baking products. In an attempt to get some information from the celiac and gluten-intolerant community, I put together a very short survey to ask what people are looking for.

If you have 5 minutes to spare, this is a great chance to tell a food manufacturer what you are looking for.

The survey can be found at http://www.zoomerang.com/Survey/?p=WEB227N92LRZ83

Thanks a bunch!

There are now two drugs being tested as possible treatments for celiac disease, each uses a different approach.

The first is AT-1001, the drug from Alba Therapeutics. I had applied as a test subject for an earlier test run of this drug, even traveled to Baltimore, before I was disqualified. I fully expect this drug will make it to market and provide a dramatic improvement in the lifestyle of people with celiac disease.

I'm very pleased that I seem to have finally come up with a reliable method of making gluten free bread. This morning at 6AM I put everything together for a new experiment, based on this recipe, but with some changes in the flour. Instead of 3 cups of the Bob's Red Mill All Purpose GF Flour, I used 2 cups of it and one cup of Bob's Red Mill Sorghum flour. By 8:15 my breakfast was ready!

Today I had my first complete success in baking GF bread, the first loaf that was completely vegan, gluten free, and did rise without collapsing during the bake cycle. There were two new factors in this loaf that I had not used before. First I used silken tofu as an egg replacer, and second I used Bob's Red Mill All Purpose GF Baking Flour, which I will definitely be using in the future. There was no brown rice or white rice flour in this bread at all.

One of the things I've been missing since going GF 10 years ago is pie. I was never a big pie eater, but once you can't have something it tastes so much better!

So this year for Thanksgiving I thought I'd give it a go, trying to make pies myself. Mind you that I'm a geek, a computer nerd. I spend 99% of my waking time online, I have at least 65 websites of my own, I have virtually no experience cooking the sorts of things that involve dough and ovens.

A while back someone suggested to me that I should save the loaves of GF bread that fail to rise, and use them later as bread crumbs or in similar ways.

So as Thanksgiving was approaching I recalled a loaf of bread that had collapsed dramatically and was sort of gelatinous in the center. It was in the freezer.

I've been patient for a long time, trying to bake gluten free bread without using eggs. Many GF bread recipes do rely on eggs for leavening. So most of the loaves I've made over the last few months of trying to bake stuff again have been teasing me by rising at first, and then collapsing.

This video from YouTube provides brief details about celiac disease

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