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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 SymptomsWhat testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease ScreeningInterpretation of Celiac Disease Blood Test ResultsCan 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-FreeIs celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic TestingIs there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and DisordersIs 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 BeveragesDistilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free?Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free DietFree recipes: Gluten-Free RecipesWhere 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 bakingbarb

    • Rank
      Advanced Community Member
    • Birthday 10/30/1965

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    • Gender Female
    • Interests Family, baking and gardening
    • Location Pacfic Northwest

    bakingbarb's Activity

    1. bakingbarb added a post in a topic Hows Your Garden?   

      Oh I'm sorry to hear that. I've been sick for 2 weeks, my sons watered for me but no one picked the zucchini or raspberries. The raspberries rotted and the zukes are HUGE!
      Most critters won't step over/on pumpkin vines so I try and let mine grow around my garden. Has never failed me.
      Weeds. UGH
      I have an extra fridge in the garage and it is packed full of raspberries, there must be 10 gallon bags of them. Plus I made jam and raspberry chipotle sauce to can.
      We are always late on tomatoes here as it doesn't get warm enough to ripen them until August. I put in new beds this year and they didn't do so great, I think the soil needs amending with a lot of compost/manure.

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    2. bakingbarb added a post in a topic Feeling Pissy   

      Oh Elizabeth, I understand exactly. Ours is a blended family and it is purely a power struggle. It seems to be daddy's little girl that does this type of behavior. I don't feel its right though for the dad to not speak to her about this. He has to back you and she needs to see that.
      I deal with a similar situation btw.
      Good luck either way.

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    3. bakingbarb added a post in a topic Mc Donalds Ff   

      That link is 3 years old and NOT CURRENT. I contacted MCD'S and they state the fries are not gluten free.
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    4. bakingbarb added a post in a topic Gluten Free Baking Powder   

      I thought most baking powder is gluten free?!
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    5. bakingbarb added a topic in Gluten-Free Ingredients & Food Labeling Issues   

      Fda Gluten Free Labeling
      You have to do some searching but they want comments regarding gluten free labeling. I just was sent this today so if you all have seen it before my apologies.
      • 4 replies
    6. bakingbarb added a post in a topic Coffee   

      I'm sorry if I missed this, but why did you give up coffee?
      Many flavored coffee beans are gluten free. How do you find out? Contact the company that makes the coffee, this is what I do.

      I would think if you ground other things in your grinder there wouldn't be any residue left from the oats but thats just me.
      Rice is used to clean coffee grinders often.
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    7. bakingbarb added a post in a topic Vitamin D Leve - 4.5 -!   

      I just got done with that dose of D. My levels were not as low as yours, just the same the treatment seems to be the same. I doubt there are any side effects either.
      I had no issues with the D and checked the ingredients and they were fine. My biggest issue was when I ran out. Quite frankly the D made a huge difference in my life and how I felt, the difference was amazing. Until I ran out. After 2 weeks of not taking it I went and bought a 2000 iu, I take 2 a day and feel much better.
      For sure check out that site that was listed,
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    8. bakingbarb added a post in a topic Pizza Crust Problem   

      So far this is the ONLY pizza that I have liked since going gluten free. This was actually edible and didn't have any of that weird taste or texture that can be a problem with the gluten free breads.
      BTW I seriously think your pizza issue is your toaster oven not your recipe. A toaster over isn't going to be able to maintain the type of heat you need to turn out a great crust.

      Pizza Crust
      By Carol Fenster, Ph.D.

      This crispy pizza crust tastes so delicious that your family and guests will never guess that it's wheat- and gluten-free. You can hold a slice in your hand, and it won't crumble! Make one large pizza, or shape the dough into four individual pizzas. For a mouth-watering pizza, top the crust with our easy, fat-free Pizza Sauce recipe (

      1 T gluten-free dry yeast
      2/3 cup brown rice flour or bean flour
      1/2 cup tapioca flour
      2 T dry milk powder or non-dairy milk powder or sweet rice flour
      2 tsp xanthan gum
      1/2 tsp salt
      1 tsp unflavored gelatin powder
      1 tsp Italian herb seasoning
      2/3 cup warm water (105 degrees)
      1/2 tsp sugar or 1/4 tsp honey
      1 tsp olive oil
      1 tsp cider vinegar or 1/4 tsp unbuffered vitamin C crystals
      cooking spray

      Preheat oven to 425 degrees.
      In medium mixer bowl using regular beaters (not dough hooks), blend the yeast, flours, dry milk powder, xanthan gum, salt, gelatin powder, and Italian herb seasoning on low speed. Add warm water, sugar (or honey), olive oil, and vinegar. Beat on high speed for 3 minutes. (If the mixer bounces around the bowl, the dough is too stiff. Add water, if necessary, one tablespoon at a time, until dough does not resist beaters.) The dough will resemble soft bread dough. (You may also mix it in a bread machine on dough setting.) Put mixture into 12-inch pizza pan or on baking sheet (for thin, crispy crust), 11 x 7-inch pan (for deep dish version) that has been coated with cooking spray. Liberally sprinkle rice flour onto dough, then press dough into pan, continuing to sprinkle dough with flour to prevent sticking to your hands. Make edges slightly higher to contain toppings.

      Bake the pizza crust for 10 minutes. Remove from oven. Spread pizza crust with sauce and toppings. Bake for another 20-25 minutes or until top is nicely browned. Preparation time: 45 minutes. Serves 6.
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    9. bakingbarb added a post in a topic Bad Recipe Or Bad Cook?   

      Sure Jell is a powdered pectin used for making jams and jellies.
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    10. bakingbarb added a post in a topic Eas Myoplex Beware   

      I am totally confused by you all...are you saying a product that says gluten free but contains oats isn't gluten free?
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    11. bakingbarb added a post in a topic Need An All Purpose Flour Blend Without Xanthan Gum   

      Oh, some people use flax seed made into a gel and another seed, I want to say chia but that doesn't sound right. Hopefully someone else will be able to answer this.

      Edit, I found this online:


      1 Heaping TBSP Chia seeds, pulverized in a coffee grinder to (fine grind)
      1 cup hot water

      1) Heat 1 cup of water until its hot (not boiling). Grind the seeds in a coffee grinder and place in a 1 quart mixing bowl.

      2) Pour 1 cup hot water over the ground seeds and whisk. Let set for 5 minutes to thicken.

      Breads---Use 2-3 TBSP per loaf of bread whenever baking. May be added to any Basic bread recipe, including sourdough breads or baking soft breads & cinnamon rolls.

      Rolls---Use about 3 TBSP.
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    12. bakingbarb added a post in a topic Need An All Purpose Flour Blend Without Xanthan Gum   

      In any flour blend that calls for cornstarch use potato starch instead, in equal amounts.
      For the xanthan gum use guar gum.
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    13. bakingbarb added a post in a topic Substitute For Coconut Flour?   

      Almond flour can actually be used as a stand alone flour in many recipes so it doesn't need to be used in conjunction with any other flour in this recipe.
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    14. bakingbarb added a post in a topic Substitute For Coconut Flour?   

      I would use almond flour. It provides the same bulking properties as coconut flour. I don't feel the other gluten-free flours provide that bulk quite the same way.
      Of course this doesn't work if you are allergic to coconut but using dessicated flour that you then grind in the blender, to me is preferable to the coconut flour. When you grind it, it is fluffy and not as dense as the coconut flour, it really does well in cake recipes.
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    15. bakingbarb added a post in a topic Romios Pizza In Greenwood (seattle)   

      We really enjoy the pizza there too. But I don't see it as being a cheap meal, one smallish pizza is close to $25.00 (23.95 is the lowest) and I don't find it to be very filling. I view pizza crust as toppings are the filler because the gluten-free pizza crust isn't filling in my mind. That said I love to eat the pizza there!
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