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Ginsou

Member Since 11 Jul 2007
Offline Last Active Dec 07 2014 09:16 AM
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Posts I've Made

In Topic: Which Bread Maker?

03 December 2014 - 01:13 PM

zo=Zojirushi. Unfortunately, I've only used mine once, really must give it a few more tries.....it's a bit pricey. Nothing wrong with it, just that I'm lucky enough to be able to purchase Canyon Bakehouse bread locally. Yummy.


In Topic: Turkey Breast For Thanksgiving

03 December 2014 - 01:08 PM

Almond butter and Sunbutter (made from sunflower seeds) tastes darn good...I'm also allergic to peanuts and don't miss peanut butter at all.


In Topic: Best G.f. Pie Crust I've Made In 6 Years...i Switched To Lard!

03 December 2014 - 12:57 PM

Bette Hagman's Pie Crust

 

1 cup white rice flour (I use brown rice flour and it is fantastic)

3/4 cup tapioca flour

3/4 cup cornstarch

1 rounded teaspoon xanthan gum

3/4 teaspoon salt

1 Tablespoon sugar

3/4 cup shortening (I'm allergic to soy, I now use lard instead of Spectrum) Room temperature.

1 egg, lightly beaten (2 eggs worked fine also, 3 eggs used when doubling recipe)

1 Tablespoon vinegar (I use white, some people use cider)

2-3 Tablespoons ice water

 

In a medium bowl, whisk together the flours, cornstarch, xanthan gum, salt and sugar. Cut in the shortening till the size of peas. Blend together the beaten egg, vinegar, and cold water. Stir into the flour mixture holding back some liquid, until the pastry holds together and forms a ball. Kneading will not toughen this pastry. (I use a fork to stir, then my hands to form into a ball)

 

Form 2 balls and place in a bowl, cover and refrigerate for 30 minutes. Remove and roll one ball at a time between 2 sheets of plastic wrap that have been dusted with sweet rice flour. To place in a pie tin, remove the top sheet of plastic wrap and using the other for ease of handling, invert the dough and drop it into the pan. Shape it into the curves before removing the second piece of plastic wrap.

 

For a crust to be used later, bake in a pre-heated 450 degree oven for 10 to 12 minutes. For a filled pie, follow directions for that pie.

 

Makes 2-9" crusts. (I double this recipe because I like a generous deep dish pie. I live at high altitude and sometimes have to add a bit more ice water to the dough to make it workable)

 

This dough can be frozen to be used later.


In Topic: Canyon Bakehouse G.f., Dairy Free, Soy Free Bread

22 November 2014 - 11:54 AM

I usually buy the Udi bread frozen.  I keep it in the freezer because I thought it had to stay frozen.  I could thaw it out and leave it on the counter???

 

Udi's website says their bread can be left on the counter for up to 7 days.....after thawing.


In Topic: Canyon Bakehouse G.f., Dairy Free, Soy Free Bread

17 November 2014 - 05:17 PM

I have seen it in regular groceries, whole Foods,  and even Target - frozen.  If someone really wanted to try it, they could contact the company or use the locator on the website and find out who carries it in their area.

Good point about letting people know it is sold frozen....in my area it is sold at Vitamin Cottage/Natural Grocers and Safeway. I found it on the east coast at Hannafords in NH.