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Pilgrim South

Member Since 12 Sep 2006
Offline Last Active Dec 18 2006 01:03 PM
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Topics I've Started

Comparing Gluten Guard And Clan Thompson Smartlist

02 November 2006 - 06:06 AM

Hi,

I am considering purchasing either the Gluten Guard or Clan Thompson's Smartlist to keep track of what is gluten free and what is not for my grocery shopping. Has anyone used either one, compared them or know anything about them. I am just not sure which one to get. Thanks

What Is The Most Reliable Food Allergy Testing?

30 October 2006 - 04:47 AM

Hi,

I had skin scratch allergy testing done as a child (several times) and now at almost 57 years of age I need a good source for allergy testing. I am allergic to more foods than I am not it seems, so I need to get this down to where I really know what is seriously throwing my body off. I have heard about blood tests that will tell you what you are allergic to, but don't know much about them. Are they accurate? What companies do them? Are there other forms of food allergy testing that are more accurate than the skin scratch tests and where do I get more information on them? I just had dairy and soy and etc. done through Enterolab but want to do all foods. Any ideas? Thanks Pilgrim

Waffles

26 September 2006 - 05:42 AM

My family (all gluten free) LOVE gluten-free buckwheat waffles. I just take 2 cups of 100% Buckwheat flour (its gluten free), 2 cups of Bob's Red Mill gluten-free Pancake Mix, 4 tsp baking powder, 4 eggs, 4 TBS oil, 4 cups gluten-free rice milk (could use water), 2 tsp apple cider vinegar and a squirt or two of honey. They are DELICIOUS! Actually, we just got a large family waffle iron that makes 4 squares at a time. Every Sunday night we make bunches of home made waffles. Then I have leftovers for my family during the week.

For just Buckwheat waffles (or pancakes) you use 2 cups Buckwheat flour, 4 tsp of Baking Powder, 1/2 tsp sea salt, 2 cups + 1TB water (or milk), 2 TB Vegetable oil. They are thicker and you have to keep adding water (or milk). OR you can use just Bob's Red Mill gluten-free Pancake Mix. We like the buckwheat added so that's why we mix the two.

You can enjoy gluten-free, as much as you do regular wheat!!! :D

1.bread Machines 2.mixers 3. Bun Pans?

12 September 2006 - 09:32 AM

Hi,

I used to be on this list when I first discovered our family "celiac" problem, that was in 2000. I have baked bread in my AMBIH70 machine for years now. However, my Bob's Red Mill bread mix seems to rise too high and falls apart if you use it for a sandwich. With a senior son in high school who has to eat gluten free "bread" is a big deal here now. Last year we muddled through with mom's falling apart bread, this year I am relooking at everything and would love your advise. Our son began asking for buns. I bought the french buns by Gillians that are frozen from Whole Foods and he says they are ok, but...very dry. He can't have the frozen gluten free breads from Wh Foods, because he is allergic to dairy and they have milk in them. I made hamburger buns on Saturday and he said Mom, this is it, just don't make them so tall. I put my bread machine away and am now reverting back to mixing and baking. Does anyone have a bread pan to suggest for me? :D

Mixing....I have an old Sunbeam stand mixer that "eats" my gluten free dough as it moves up the beaters into the motor every time! I did a little research yesterday to find that KitchenAids don't do that so ordered one with a "big" bowl to mix several loaves at a time. Our daughter has a zoruji (sp?) bread machine so I can use that anytime I want. However, I am wondering if there is also a cheaper one that I might get that actually has a gluten free setting so that "if" I can find a good scratch recipe (or even mix) again (used to have one) that will actually hold together for an 18 year old boy's school lunches, I can have one that is mine. Since I just ordered the mixer I don't want to do a bread machine too. Any suggestions? :)

And, one more question: I want to make homemade hamburger and hot dog buns. We have already tried the frozen kind, but he says "mom, they just aren't the same". I find pans for them on the internet, but they are aluminum. We have alzheimers in our family and we stay away from it. Does anyone know of any stainless steel ones? Or has anyone actually used the english muffin rings with success? They are only about 3/4" tall and I was wondering if the batter spilled over the edges? :rolleyes:

I would appreciate any advice you have for my
1. Bread Pan?
2. Recipe?
3. Bread Machine.
4. Hamburger/hot dog bun pans "not" aluminum?
5. Muffin Ring Experience?

Its good to be back with others that understand! Thanks, Pilgrim