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lonewolf

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About lonewolf

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    Gluten Free pancakes over the fire!

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  1. So sorry this happened to you. It reminds me of when I was newly gluten free and my sister bought me a bag of Bob's Red Mill Baking Mix. I tried making biscuits out of it. The smell in the house was nauseating. I tried a small taste anyway, but it was absolutely disgusting. We tried giving one to the dog and he ate it and then THREW UP! That was the last time I tried a Bob's product.
  2. I haven't made it with rice flour, but I think it would work fine. I'd use the same amount as almond flour. Let us know if it works!
  3. Have you tried Chex cereals? Rice, Corn, Honey Nut and Cinnamon are all gluten-free and kid friendly. The flatbread recipe above is the best bread for sandwiches that I've hdd since being gluten-free, but it's not great just plain. The Ener-G breads are yucky, but the Lite Tapioca is pretty good for things like french toast and grilled sandwiches. Do you know about the super easy peanut butter cookie recipe? (1 C peanut butter, 1 C sugar, 1 egg, mix together, drop onto cookie sheet and bake at 375 for 10 minutes.) Good luck! It takes a while to get used to, but you'll get the hang of it soon.
  4. Coconut flour "sucks" up moisture like crazy because it's so high in fiber. You always use less of it in a recipe.
  5. I've found that a simple flat bread works the best. I make this almost every day and we use it for sandwiches, hamburgers, hotdogs and even pizza crust. (Not my favorite pizza crust, but passable if you add Romano cheese to the batter.) It's soft and flexible and has a good taste. My son and I are on the Specific Carbohydrate Diet (SCD), so we use almond or coconut flour, but I'm sure it would work fine with a gluten free flour. I would guess that you wouldn't even need xanthan gum. Soft Flat Bread 4 Egg Whites 2 Egg Yolks 1/2 C Almond Flour (or 2 Tbs Coconut Flour) 1 tsp. honey 1 tsp. butter dash of salt Beat egg whites until almost forming stiff peaks. Beat egg yolks with honey, butter and salt. Add yolk mixture to egg whites, sprinkle on flour. Stir gently until well-blended. Spread on cookie sheet lined with parchment paper to make a 12" x 12" square (or 14" square if using extra large eggs). It will be half an inch thick or less. Bake at 350 for 12 minutes. Slide bread, parchment paper and all, off cookie sheet and onto cooling rack immediately after getting out of the oven. Gently peel paper off as soon as it is cool enough to handle. You can also make individual "buns" by making little 4" circles with the batter and baking as above. It's nice to have something that looks more like a hamburger bun, but they do flatten out a little. All my kids, even the 2 that aren't gluten free like these. Good luck!
  6. Oh wow, I'd forgotten about this thread. My 14 year old son was diagnosed with Ulcerative Colitis in July and we've been doing the Specific Carbohydrate Diet. I don't know why I haven't modified this recipe to make bread for him. No grains, but I think I'll try all almond meal. Has anyone tried this without baking powder? He can't have that. Maybe I'll try a pinch of soda to replace it. I've been making a soft and yummy flat bread with eggs, almond meal, butter, honey and salt and it's good too. If anyone wants the recipe for that I'll post it.
  7. It's too late for your dinner, but here is my "daily bread" recipe that would work for you. Soft Flat Bread 4 Egg Whites 2 Egg Yolks 1/2 C Almond Flour (can buy at Trader Joes)or any flour would probably work 1 tsp. Butter (or oil) 1 tsp. Honey Dash of salt Beat egg whites until they form soft peaks. Then beat egg yolks with butter and honey. Sprinkle almond flour and salt onto egg whites, pour egg yolk mixture on top and gently stir until it's all mixed together. Pour/scrape onto cookie sheet lined with parchment paper. (This is the best stuff ever invented!) Smooth with the back of the spoon to about a 12" x 12" square, making sure that the thickness is consistent. Bake at 350 for 12 minutes. Remove from oven and slide bread, parchment paper and all onto a cooling rack. I use a jelly roll type pan (instead of a cookie sheet) that has little holes in it - a pizza pan with holes in it would work well too - that makes it a little drier/crispier on the bottom.
  8. Do a Google search for LDN and MS. It might be worth looking into!
  9. Do you have a Betty Crocker cookbook? I use the gingerbread cookie recipe from there and just substitute gluten-free flour. Make sure there is plenty of xanthan gum in it and it mixes up nicely. I've been doing this for 7-8 years and it works great. I got the dimensions for the house online. The trickiest part is cutting the raw cookie dough into the right sized pieces. You might need to trim a bit after baking. A trick I use to keep the house together is to cut cereal boxes into the same sizes and shapes and then frost the cookie pieces to them. Then assemble the house. It makes the house stay together nicely with no sagging roof. Good luck!
  10. Pecan stuffed dates. Really easy and yummy. Make a slit lengthwise in top half of date and remove pit. Put in a toasted pecan half. You can also put a dab of cream cheese in before the pecan.
  11. Have you tried the Specific Carbohydrate Diet? It works for a lot of people who didn't get relief from gluten free or other restricted diets. It's a bit harder, but it can be very helpful.
  12. If you just want bread for sandwiches or to wrap up hamburgers or hotdogs, try this. It's way easier than trying to make a loaf of gluten-free bread. I make it several times a week. You could probably use any type of flour or finely ground nuts instead of the almonds. Soft Flat Bread 4 Egg Whites 2 Egg Yolks 1/2 C Almond Flour (can buy at Trader Joes) 1 tsp. Butter 1 tsp. Honey Dash of salt Beat egg whites until they form soft peaks. Then beat egg yolks with butter and honey. Sprinkle almond flour and salt onto egg whites, pour egg yolk mixture on top and gently stir until it's all mixed together. Pour/scrape onto cookie sheet lined with parchment paper. (This is the best stuff ever invented!) Smooth with the back of the spoon to about a 12" x 12" square, making sure that the thickness is consistent. Bake at 350 for 12 minutes. Remove from oven and slide bread, parchment paper and all onto a cooling rack. I use a jelly roll type pan (instead of a cookie sheet) that has little holes in it - a pizza pan with holes in it would work well too - that makes it a little drier/crispier on the bottom.
  13. I've made it dozens of times and it holds together really well. Just don't try to roll it too thin. Also, make sure that there is enough xanthan gum in the dough. If it doesn't hold together before rolling out, there isn't enough x-gum in there.
  14. Being on the SCD has forced me to make several things that I previously bought pre-made. One of those things is crackers. I found and tweaked a recipe that has turned into a family favorite. They are way better than the rock hard nut thins that we used to eat. 2 C finely ground almond flour (I have used almond meal from Trader Joe's or Honeyville blanched almond flour) 1 C finely grated Pecorino Romano cheese (made with sheep milk), press down firmly in cup 1/2 tsp. baking soda shake of salt shake of pepper shake of garlic powder 1 Egg (or 3 Tbs water or liquid egg replacement) I use large eggs. Put all dry ingredients in Cuisinart or other food processor and blend well. Add egg and process until dough forms a ball. You can add a few drops of water if it's not moist enough. Divide dough in half. Place one half between 2 pieces of parchment paper. Roll out very thin - 1/8" or a bit less. Remove top layer of paper. Score into cracker sized pieces with a very sharp knife or pizza wheel. Slide crackers/paper onto cookie sheet. Bake at 325 for 10 minutes and then start checking for browning. You want them to brown a little, but not burn - watch them carefully! Slide them, paper and all onto a cooling rack. Let cool and then break into crackers. As soon as they are cool, put them in a ziploc bag - they absorb moisture really quickly.
  15. Thanks! I've missed "being" here. The SCD is so time consuming that I have little time for anything besides work, cooking and cleaning. My son was very sick over the summer and it took until the end of July to get a diagnosis. He's lost 34 pounds since spring and can't seem to gain anything back. He is playing HS football (his team is in the state semi-finals on Saturday!) and has PE every day, so it's hard to get enough calories into him. He's doing really well now - just one little symptom that won't go away and having a hard time getting him to gain weight.