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    • Frequently Asked Questions About Celiac Disease   09/30/2015

      This FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Store. For Additional Information: Subscribe to: Journal of Gluten Sensitivity


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About justmel74

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  1. Best Bread Cookbook

    I really like Bette's bread book. It has been a life saver for me. I even altered her feather light flour mixture with brown rice flour and sweet rice flour to get a more "wheat" flavor. I like her millet bread recipe in the book. She also has cracker recipes, and pretzles, and pancakes, and french bread, sour dough starter, etc. I liked the pancake mix. I made graham crackers from the book, but they didnt taste much like the real thing...they were addictive though. Even my husband couldnt keep his hands out of them...I just thought of them as more like a cinnamon spice cookie. I often use her recipes to just make hamburger/sandwich rolls because it is easier for me than slicing up a loaf and then freezing it. Anyway, I havent tried anyone elses recipes because I'm satisfied with hers, and like them better than the pre-packaged bread mixes.
  2. Help With Baking Cakes

    The oven is about 17 years old, so I'm sure that's a factor. It has a digital readout of the temperature, but perhaps I should invest in an oven thermometer. As for the other cake was really dry and it still flopped (over baked, I was out of bette's dessert book...master white cake... has a nice flavor though, quite sweet...really, it doesn't need icing). So, I'm not sure underbaking was the problem that time. As for that other recipe, I just recently discovered I don't like the flavor of the straight rice flour (with just a little tapioca). And I know it's the rice, because it tastes like the rice milk and rice dream "ice cream" I threw out because I couldn't tolerate the flavor. And I can't use butter. I recently found out that I am allergic to cassein and whey. So I have only been able to use butter flavor crisco (or soy margarine, which, I'm afraid to bake with). Not sure how margarine will do, I've only ever used butter before all of these health issues reared their ugly heads. And I think the rice flour I happen to have is a little coarse and grainy, anyhow. It's not bad when mixed with the other flours when using some of Bette's flour mixtures, but by itself, it isnt so hot. The metalic flavor most likely was a reaction of baking soda and pan. The pan I used for that particular recipe is from a set of pans that I 'inherited' (LOL) from my grandfather when he moved out of his home. Otherwise, I usually use stoneware baking pans. So, today, I made a half decent cake. At least, I really enjoyed it. My extended family will still not like it (not a box cake, you know, they are very narrow minded and picky picky picky...I'm still getting teased about my daughter's birthday cake, which wasn't half bad...just a tad dry and a tad dense) I took the Master white cake recipe today because I like the flavor the best, and and changed it up a bit. The liquid it calls for is a citrus flavored soda, and I think it really adds to it. Because I use a flour mix from a local gluten-free bakery and has the xanthan gum in it, I eliminated the extra tapioca the recipe calls for. I added an egg white. I separated the eggs and whipped the whites with cream of tartar, and added 2 tbsp of the sugar. I made sure that the shortening was whipped properly. (I realized I was making a mistake in this step after I read a cake baking site). I also reduced the temp of the oven by 25 degrees. The cake didn't fall, but still wasnt as springy as my family would probably like. But it was definitely more moist. I liked the texture, personally. The only time I truly make cakes is for my kids birthdays, and even though they can eat reg. flour, I'm not about to contaminate my kitchen and besides, I would like to enjoy the festivities too. So, that's why I'm working so hard at this...besides, I love to bake, and I love a good challenge...and this is giving me both. So, thanks for all the help from the bottom of my heart...I'm really learning and getting some good ideas. And will try some more things in the future.
  3. Good question. I, too, am having trouble with cakes. I have found that reducing the temperature of the oven and cooking more slowly has helped. But that's about it.
  4. Help With Baking Cakes

    OK...I'm still trying to make a decent cake. Perhaps, my ideal is too ideal. They are still sinking down when cooling. (I am not opening the oven at all while baking). I tried that yellow cake recipe posted several times on this board and I have to say, I didn't like the flavor at all. Too metalic tasting...I think too much baking powder/soda. But it was moist. Still heavy like a quickbread. I want something spongy and springy. I like quickbreads, but I dont like that texture for a cake. And a duncan hines box cake doesnt come out like a banana bread texture...that's what I'm looking for. So far I've tried Bette Hagman's white cake recipe...excellent flavor...still sunk, and it was not the texture either I had hoped for. I adapted a recipe from the Joy of Cooking called 1-2-3-4 yellow cake. The recipe called for separating the eggs and beating the whites, then folding them in at the end. That had the best texture, but it was more like a pound cake, and would have been better in a bundt pan than as a layer cake. SO, I'm trying to get the moisture of the cake recipe posted here, the flavor of bette's cake, with a slightly lighter texture than the 1-2-3-4 yellow cake from the Joy of Cooking. I welcome any other advice and any more ideas as to why my cakes all of a sudden could be still flopping while cooling. Thanks!
  5. Dinners/lunches?

    For breakfast, I've made my own version of "honey bunches of oats' cereal. I mix sweetened gluten-free rice flakes with sweetened gluten-free corn flakes. Then taking my own homemade McCann's oatmeal granola, I add that to the mix too. I put it into a big rubbermaid cereal container, and viola! My kids are always begging me for it...when they wouldnt even eat the flakes by themselves. I find mixing the cereals make for more interesting taste combinations than just eating, yum...boring corn flakes. I sometimes add some dried fruit in there too. The granola is easy to make. I use the recipe in my better homes and garden's cookbook. I substitute the honey for half maple syrup and half corn syrup and I only add the coconut and almonds...not all the other nuts and seeds. Once I accidentally doubled the oats and coconut and forgot to double the oil and syrups. It turned out even better...less clumpy...but I havent tried it again to see if that was a fluke. I also enjoy eating gluten-free waffles, or soy yogurt. I often have toast or gluten-free muffins with my eggs. For lunch, I like making tuna fish. I use dijon mustard (or dijonaise in a pinch), mayonaise, celery salt, minced onion, and pepper. I put more dijon in than the mayo. The mayo is just for creamyness. The mustard adds extra flavor and cuts the fat. Tostitos bakes tortilla chips have become like my "crackers" to me and I like dipping them in the tuna fish. Or, I've topped them with cheddar cheese (before being diagnosed with milk/cassein/whey allergy and having to give up dairy). I've also taken Oscar Myer turkey breast slices and topped the corn chips with that and the cheese, in the past. I have found most of the Oscar Myer products to use corn starch as a filler, so I will often eat those meats in a salad (chefs salad) as long as there's no caramel coloring. I dont know about those products. And I'll even have the hot dogs (the light dogs are pretty good and only 90 calories per dog. The fat free are so-so, and only 40 calories per dog). Lately, I've enjoyed eating silk soy yogurt (better than dairy yogurt, in my opinion) for lunch. I do make a lot of my own bread, so I still have my ocassional peanut butter and jelly sandwich. For dinners, I've been eating a lot of beans and rice...mostly because my children LOVE's like their "macaroni and cheese". My husband seasons the beans with tomato sauce, cumin, coriender, cilantro, garlic, onion, and oregano and then we pour it over rice. I love tinkiyada pasta (rice pasta)...hope I spelled that right. It tastes and has a similar texture to wheat pastas. We eat that as spaghetti and the kids don't even notice I've changed the type of pasta we eat. I used their elbows for mac and cheese and it was really good. My husband's grandmother has a super simple way to make baked mac n cheese. Boil the pasta, layer pasta, butter slivers, cheese, pasta, butter, cheese, until casserole dish is full. In another bowl, take 1-2 eggs and whisk with milk, salt and pepper, and dry mustard if desired. Pour over the noodles, like pouring milk over cereal. Bake 350 degrees about 1 hour. It's not as creamy as the kind where you make the sauce ahead and thicken with corn starch, but it is really fast and tastes good. If I use this recipe, I usually use a 4 cheese blend and add some shredded american to help with creaminess. I also make a lemon pepper baked chicken. Before I eliminated dairy from my diet, I would melt butter then add garlic, lemon, and pepper, and brush it on chicken pieces (still on the bone) through out the baking process. gluten-free italian dressing is another quick fix for marinades and brushing on meats. Since having to eliminate the dairy, and working 2nd shift, I've made a lot less dinners. I really miss my cheese. Hope some of this gives you ideas too.
  6. Dinners/lunches?

    I didnt think Lipton dry onion soup mix was gluten-free...I thought it had flour in it? Am I wrong?
  7. Help With Baking Cakes

    Where do I get this mix? And is it Dairy free? Thanks...
  8. Bette Hagman's Gluten Free Gourmet Bakes bread has a whole section on yeast free breads...perhaps you can adapt to make sugar free too...
  9. I have always considered myself a baker and have had little difficulties adapting to the gluten/wheat free baking. I can bake breads, brownies, cookies, crackers, etc. and my family can't keep their hands out of my stuff (grr). BUT even before I had to make everything wheat and dairy free, I could not make a scratch cake that wasn't heavy or dense to save my life! So, I always made a box cake. Now, I can't make the box cake and I am trying all of these recipes (I'm going to try this yellow cake recipe that I just found on another post) I have found here and there...but all of my cakes turn out so heavy! One was very tasty, but it was more like a pound cake and sat in our tummies like a rock. The others almost have a quick bread texture. And one was so awful I couldnt beg my family to eat it. Most of the time, the cake looks good in the oven, nice and risen, and the cake tester comes out clean, but as it cools, it sinks. Can anyone tell me why? I really want to be successful at this. This is the only area in the world of baking I feel SOOOOOO clueless. Thanks! Melanie
  10. I like Bette Hagman's millet bread from that book (Gluten Free Gourmet Bakes Bread). I also like her four flour bean bread and her featherlight hamburger buns (I like making buns better than bread. They're easier, and they stay nice longer in the freezer). I took her feather light flour mix and changed the recipe a bit. The original recipe is this: Rice flour 1 part Tapioca flour 1 part Cornstarch 1 part Potato flour (NOT potato starch) 1 tsp per cup I took the "Rice flour" portion of the recipe and make 3/4th of it brown rice flour and 1/4 of it sweet rice flour. It makes a nice almost "whole wheat" flavor. I also use this adaptation to make graham crackers. (I added Millet to the graham cracker recipe as well). My family thought my homemade graham crackers tasted a lot like store bought.
  11. I Need Help

    Well, I had food testing done for allergies because I have a ton of other non-food allergies. And, I had a mild reaction to wheat and dairy. So, I have taken both out of my diet and am feeling tons better. My eczema has cleared up as well. The doctor said I could try re-introducting the dairy back into my diet slowly in about 6 months, and same with the wheat. I'm nervous about the wheat though, as I only got negative tests for the celiac disease. So, I continue to eat gluten-free anyway, because I feel better.
  12. I like millet breads. They remind me of a whole grained wheat. I also like brown rice breads (same reason).
  13. I prefer the 4 bean flour breads in Bette's gluten-free gourmet bakes bread cook book. It stinks like beans when mixing in the mixer, but smells like bread when it bakes, and tastes wonderful. I also make more buns with english muffin rings too. I put each bun in a separate freezer sandwich baggy and then put all of those in the large freezer baggy. I find double bagging my stuff keeps them fresher. If I put them in a bag while slightly warm, they tend to stay more tender. Someone else suggested using plastic shoe boxes for more stackable storage. Put the individually baggied items into an airtight, well labeled plastic shoe box in the freezer. Suppose it takes up less space. I haven't tried that yet. And I use dough enhancer from It works like the vinegar, but I find my breads last a little longer and have a little better texture to them. Also, I found has some really good sandwich breads that were tender. I didnt have to eat it toasted. Oh they have bagels and other bread like things, and I loved the donuts! As for the bread is really designed for wheat breads and really does a disservice to gluten-free breads. I don't even use mine anymore. It takes less time with a mixer because it takes only three minutes to mix in a mixing bowl, and then 30-50 minutes to rise in a pan (less for muffin rings) and then another 30-50 minutes to bake (buns cook faster than loaves). The trick to these gluten-free breads is to not overwork them, which is completely opposite to a wheat bread. With wheat breads, the more chewy you want a bread, the more you knead the dough. Kneading is essential...the very thing that will ruin a gluten-free bread. So, I find in the bread machine, the stirring process: 15-30 minutes , and the second rising, is what makes the gluten-free breads more dense. And for any bread making, whether gluten-free or not, make sure your ingredients are at least room temp. and the water is also the right temp. If the ingredients are too cold from storing in the fridge or freezer, then the warm water won't do much to help activate the yeast. Yet, if the ingredients are warm enough and the water is too hot, it can kill the yeast. Both will produce dense breads. Last, make sure the dough doesnt rise too much. gluten-free flours are lighter than wheat and can rise higher, but will also mean collapsing is more inevitable. I have been baking regular breads for years, and I find this to be the most frustrating part of a gluten-free bread. If I get distracted and don't pay attention to my bread, suddenly it's too high. If I did that with a wheat bread, I just punched the dough down and started over...can't do that with gluten-free bread. I often forget that bread will continue to rise for about 10 minutes (more or less) after being put into the oven. So, if the loaf looks about the size I want it and I haven't put it in the oven yet, I've probably let it rise too high. I probably gave more info than necessary, but I hope this helps.
  14. Bread Crumbs?

    I buy this millet bread from my health food store. It comes from Deland's bakery in florida. It's not a yeast bread, and there's no xanthan gum in it, so when it is toasted, it crumbles very nicely. Anyway, I toast it up, and crush it in a plastic ziploc bag. Then I like to add garlic powder, salt, a pinch of sugar, and italian seasoning and my family can't tell that it isnt progresso italian bread crumbs.
  15. Pie Crust

    The Gluten Free gourmet bakes dessert by Bette Hagman has two pie crust recipes. I tried the Donna Jo's dream pastry and found it to be even better than the real thing. Very nice and flakey.