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I am hoping to do just that... a bakery (oh totally gluten free) and then server soup and bread/cornbread for lunch. I hope to be open in the next year. I am in the planning stages and working on a bus plan a bit over whelming for me, but I am already selling quite a few of my baked goods.. to gluten free people and non gluten free people. I am very particular about my baked goods!!
I am and hour or so N of Seattle.
I have an awesome cookie recipe!!
1 1/2 C brown sugar
1/2 C butter (no substitute)
1/4 t vanilla
1T karo syrup
1 1/2 C peanut butter
cream together and add
3 C gluten free oats
2t baking powder
1 1/2 C coconut
1 C choc chips or raisins
bake 350 for 11 min
I usually do all the cooking, and everything I cook is gluten free. I do allow regular bread and cereal for my family.... but half the time they want to eat my stuff... hmmm. I make home made pizza every week, spaghetti... (with tinkiyada) and no one ever knows the difference. I make pancakes for all of us. I do have different butter containers for me and the gluten breads... and for jam and pb.. we use a spoon to scoop it out. I have NO wheat flours anywhere in the house. If I bake anything it is gluten free, and I bake a lot.. cookies, breads, rolls, pizza, muffins, cakes, brownies, no gluten allowed.
I have been gluten free for 2 years (aug 1st) and the first 6 months were the toughest. I do not buy any premade stuff except for an occasional pack of hamburger buns (I have not tried to make thos yet) and I do use tinkyada pasta I order online and pamelas. I mix my flours (buy when on sale) and I bake a ton!! (probably too much)
I love to cook, and bake tho, I only make one meal, and make left overs for the lunches. My family loves my meals, I make pizzas, lasagna, meatloaf, stuffed peppers, fish, hamburgers, everything else too. I love corn bread in place of garlic bread. But I just made a loaf of rosemary garlic sourdough bread that has potential!! It smelled fantastic when I was cooking it (in my bread machine no doubt). I found it to be a bit dense, although that didn't stop my family from eating it I will post the recipe as soon I perfect it.
I went to Victoria a few months ago as a chaperone for my son band trip, the kids all wanted to go the The Macaroni Grill... (Italian) I really didn't have much of a choice...gonna eat salad again... ~sigh~ but no, they get it, none of their sauces have gluten in them and they can make almost all of their dishes with rice noodles!!! I was in heaven, I had salad (no croutons) and alfredo with chicken in it... mmmm mmm (ok, so not real healthy, but very tasty)
wow!! Do I have a recipe for you!! I have made this several times.. even 4 timed the recipe just so I could have it in the fridge.. I have made pigs in a blanket (and took them with me to a baseball game) just plane Crescents and also cinnomon rolls!!! OH yeah I also made pizza crust with this... a little flimsy but awesome... here you go very versatile
1/2 stick butter (note - that is 1/4 cup), room temperature
3/4 cup small curd cottage cheese(I did not have any so I used sour cream
1 cup gluten-free flour mix (I used Pamela's baking mix)
1 tsp xanthan gum
1/8 tsp salt
1/4 tsp cream of tartar
1/2 tsp baking soda
1 TBS sugar
In the bowl of your mixer, combine the butter and cottage cheese. Add dry ingredients. Mix until a ball of dough forms.
Wrap in plastic wrap and chill 2 hours.
Preheat oven to 350 degrees. On lightly floured piece of parchment paper, roll the dough into a 14 inch circle. Cut into 8 triangles (really easy with a pizza cutter). (to do this I sprayed a piece of wax paper with my oil spritzer and then layed that on top and rolled)
Roll each triangle from wide end to tip, turning ends to form a crescent shape. Place on a baking sheet lined with parchment and bake 20 to 30 minutes.
Hi, I have been gluten free since Aug 1st 2006 (took a good 6 months to achieve 100%) and I am feeling so much better. I know when I have gotten a hold of gluten, my symptoms come back quicker, and even just the slightest amount bugs me now.
This last week I have notices that my hands are achey and my joints... not sure what would bring this on, I plan on talking to my Dr about it but I thought I would see if anyone here has this symptom? And maybe what causes it it for them, if they have figured it out?
When I make my egg rolls, I soften the rice wrappers, and then I brush them with olive oil on both sides, and lay them on a greased cookie sheet and bake it until they are crispy, this way there isn't all the grease!!! and they are yummy!!!
hi, this can be difficult, but one that my family loves is lunch meat with cream cheese (dont'they make something similare that is dairy free) and a sliver of dill pickle then roll it up.... mmmmmm also tons of fresh fruit!!
I also like to make a hearty salad, with broccoli, chicken, cashews and a bit of mayo and vinegar with just a touch of sweetner in it. OR I make pizza beans, these are good cold.... I make a big pot of lima beans (2 lbs) and cook them till almost done. Then I drain them, and mix 2 jars of brueschetta and a with 2 jars of water and a couple of tablespoons of olive oil mix well (you can throw in any other "pizza toppings" you like or just leave as is) and bake it covered for at least 2 hours at 350. You can dish it up and put cheese on it, it is great hot or cold!
wow.. I am so sorry... that has got to be tough!!
What about a sponge bath... or are there any wipes you can use that won't upset your skin? just to feel a little cleaner.
I would have to agree about the frozen fruits and veggies... although not ideal.. at least it is safe.