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About nikken007

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  1. Yes, I was there. I was on the end of the table. I have brown, below the shoulder hair. I had a brown sweater and an olive green shirt. I was a little late and sat next to the new lady in pink.
  2. Hi, I live in Cary and have been gluten free for at least 3 months. My husband has a gluten intolerance and I highly suspect I do as well. I have no proof, except I feel a lot better! I do have 2 genes for celiac/gluten intolerance. I also have a sister who diagnosed herself with Celiac. We both had the enterolab test. The results were very surprising to us. I want to let you Raleigh area people know there is a Celiac group that meets once a month at Rex hospital. It's the third thursday of each month. There will be a break for a month and then start back up July 17.
  3. 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!
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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?
  9. 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)
  10. I did a search and found these recipes for quesadilla salvadorena. I don't know if any are the same recipe that Juliet has.
  11. 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!
  12. 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.
  13. It is 1/3 cup flour. Those instructions are kind of confusing! Here is a better link
  14. 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?
  15. 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.