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K Ro

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About K Ro

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  1. You can sub the dry milk powder with finely ground almonds or almond meal cup for cup and you can use any of the healthy flours of millet, teff, amaranth or pure buckwheat for the soy flour. Karen
  2. It is important to note that this recipe originally began with Bette Hagman. Then I, Karen Robertson made a few changes to Bette's recipe. I changed Bette's flour mix combo to use 1-1/2 cups of brown rice flour plus 1/2 cup of a healthy flour such as teff, millet, amaranth or buckwheat and the 2 cups of tapioca flour remained the same as Bette's. I also substituted olive oil for the shortening called for in her recipe. With these changes I gave Bette full credit in my book for adapting her recipe. Emeril owns a copy of my book. His adjustment to use soy flour is very minor and credit to Bette is most certainly due as the originator while my changes simply made it healthier but should also be noted. Three changes to a recipe are needed to actually make a recipe your own.
  3. yes i used to go often for work but haven't been there in many years. last time was for a GIG conference.
  4. My children (ages 13 and 16) and I will be visiting Portland soon and plan to go to New Cascadia Traditional and Grolla--any other gluten-free restaurant/bakeries recommended?
  5. There is a little place on Lopez Island called Vortex that serves healthy wraps etc. they are located near a natural food market that also sells gluten-free items. when we go to Vortex we order our wraps with the Brown Rice tortillas they usually have on hand. the restaurant is very casual and good for lunch, it is located in the Lopez Village which is quite small so you can find it easily.