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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 nikken007

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  1. I saw this granola at TJ's and was wondering if it was worth the expense. Is this granola that you would use as cold cereal or would it be better for snacking on. It's probably a silly question and good for both!
  2. My daughter gave me this Armani parfum for Mother's Day yesterday. It felt funny telling her I couldn't open it until I found out if the parfum was derived from gluten or not. I felt pressured to open it and spray some on me. I'm sure this is an expensive fragrance and I don't think she can get her money back as it came with something else that she took for herself. Any ideas? Thanks.
  3. Before, I used to not care about eating. When I initially went gluten free, at first, I was very hungry. I'd eat 3 eggs with a bunch of rice, mushrooms and onions for breakfast. When I was done, I was still sort of hungry. I'm only 5'2" and about 102 lbs. I figured that I needed the nutrients that I wasn't able to get before, perhaps. Now I don't get all that hungry. I've been gluten free for about 3 months, now but had a gluten-free trial period 3 months before that for about a month. I'd listen to your body. Give it what it needs. It won't last forever.
  4. That's really helpful. Thanks!! Now to buy some of those grains in bulk. I found some sweet brown rice at whole foods and grind that as well as short grain. I hear the short rice makes for better flour than long grain.
  5. When I set the dial all the way to the far left (on "F" in finer), it takes an exceedingly long time to mill (sometimes 15 minutes for 1 cup but it varied a lot)and gets very hot. when I set it between the "R" in finer and the "C" in coarser, it took 2-3 minutes, depending on the grain, with very little difference in texture. I like it best set just beyond the "R". See for picture of dial.
  6. I've been grinding rice and sorghum in my Nutrimill but I hesitated trying teff in it as the manual doesn't say it will grind that. I was looking ito buying a coffee mill of some kind to do seeds. How do you find it grinds teff? Isn't teff too oily or too small for the Nutrimill? Does it clog up or anything? I was thinking it might work grinding teff along with rice or sorghum to use together in a recipe. Have you tried grinding amaranth or quinoa in the Nutrimill?
  7. I haven't tried these yet but want to do so, soon. I've heard so many people rave about these. Delicious!!! The Food Philosopher's Gluten-Free White Cake and Coconut Layer Cake by Annalise Roberts. She has a great cookbook, "Gluten-Free Baking Classics". WHITE CAKE (post #2) COCONUT LAYER CAKE (post #33)
  8. I did a search and found these recipes for quesadilla salvadorena. I don't know if any are the same recipe that Juliet has.
  9. I made a flourless chocolate cake today instead of the recipe but I think I will try the one that I posted soon. I think I might try a combination of the Featherlight mix and almond flour. It probably doesn't much matter. If anyone does try out the recipe, please post it and how you did it. Thanks for all your comments!
  10. Would it need to be finer than almond meal or is that the same thing? I would think the meal would leave specks in it. Coconut flour sounds nice but I'd have to go buy some. I need to make something chocolaty really soon for an event. Do you think it would really need xanthan gum? If so, I wouldn't think it would need very much.
  11. It is 1/3 cup flour. Those instructions are kind of confusing! Here is a better link
  12. I have a chocolate cake recipe from my newspaper and was wondering what to substitute the flour with. It only calls for 1/3 cup of flour. Do I need to add a starch for such a small amount? Here is a link that I found on the internet: What would you use? Also, I don't use alcohol. Would it be okay to leave out the cognac or should I replace it with vanilla extract? What would you use?
  13. Here's another update. Success!!! I made the bread again the other day and it's the best yet. It didn't sink much. I didn't double the yeast (for 2 loaves) and I let it rise in the oven on the warm setting (probably close to 150 or 125 degrees). I decided it needed to rise slower as it was doughy in places. I also went back to using the original amount of liquid and the original amount of eggs (2 eggs and 2 egg yolks per loaf). Another thing I did differently is to whisk the starches before measuring them (especially important with potato starch since it clumps so easily). I put the eggs and almond milk, etc. (liquids) in the bowl at room temperature, sprinkled the yeast on top and just let it sit there for about 20 minutes then gave it a stir. I then added the dry ingredients and mixed it in my Electrolux DLX mixer for 5 minutes with the roller/scraper. I ran out of plastic wrap so I oiled wax paper to cover the pans and put in the warm oven and turned it off. I baked it for 50 minutes at 375 and then to 350 after a little while. I let it set in the oven for a little while and take it out, let it cool on it's side and take it out. I also changed the salt to my coarse Celtic Sea salt that I ground with my mortar and pestle. Increased the salt to make up for the coarseness of it. Next time I won't use so much. When I get this just right I'll start making more than 2 at a time. My mixer can easily handle it. Two loaves go by so fast. My children say they like this bread better than wheat bread. But then, they are getting their higher quality (high frutose free) whole wheat store bought bread. I can no longer get myself to make homemade whole wheat bread for them. Homemade is definitely better, even it it is gluten free! The children are so sweet; they like just about everything that I make.
  14. One thing that makes me hesitant to trying her bread recipe is tip number 9: "9. Don
  15. I bought some club soda to use in bread but I have yet to do so. Does it leave any kind of carbonated flavor? Can you use it in any recipe such as cake? Do you substitute for the full amount of liquid or just part of it?