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Ginsou

Member Since 11 Jul 2007
Offline Last Active Today, 11:32 AM
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#722714 Hodgson Mill's Pancake And Walffe Mix ,what Does Gdl Stand For?

Posted by Ginsou on 14 August 2011 - 09:12 AM

I bought a box of Hodgson Mill's pancake and waffle mix. I went to the web site and it states::

'Our Gluten Free Pancake and Waffle Mix is made without wheat, dairy or other common allergens, but is chock full of hearty whole grain sorghum and brown rice nutrition. There's plenty of flavor and includes 450mg of heart healthy omega-3 oils. Kick start your healthy breakfast in a whole new way with this scrumptious new mix from the Hodgson Mill kitchen! Produced on dedicated equipment in an gluten free environment.

Ingredients

Whole Grain Sorghum Flour, Brown Rice Flour, Milled Flax Seed, GDL, Corn Starch, Sodium Bicarbonate, Xanthan Gum, Flake Salt.'


I emailed them to ask : what is GDL?? I have not received a response yet.


Does anyone know what GDL is???
Thanks :)





I'm guessing gucono delta lactone, a food additive....white crystal powder, used as a stabilizer.
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#722712 Recipe Challenge!

Posted by Ginsou on 14 August 2011 - 09:00 AM

On another thread I was convinced to get a Kitchenaid mixer. It came the other day, but had an issue with the switch, so I will be getting a new one within the week.

The thing that I would most like to find a successful recipe for is hamburger buns. I have a bun pan on order also that I believe is either 4" or 4 1/4" molds.

I would appreciate it very much if ANY of you folks that have found a recipe for buns that are actually 'good' would post it here, or the link to a recipe.
I figured that since many of you have experimented over and over, it would be far better to take your advice rather than experimenting with dozens of recipes I manage to track down on my own.

Let's see what ya got!! :)

Every person on this forum is still looking for the perfect bread and bun recipe....I still choke down the store bought gluten free buns....have found that grilling them helps a bit...I use a cast iron pan to do mine. I also have discovered that using both heel ends of gluten free bread as a "bun" has worked out well....grilled, with a bison burger,tomato,onion,mayo,french fries,and a Bard's gluten free beer makes my day and I feel on top of the world.

I have discovered I can cheat, and have a regular store bought bun about once every 3 weeks and not have any abdominal issues....you may want to consider that.
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#722546 Bread Machine Question

Posted by Ginsou on 13 August 2011 - 09:32 AM

Gosh, Marc, was waiting with baited breath to see how your cooking experimentation turned out! Sounds like KitchenAid is a good company that stands behind their product.

I have the Cuisinart SM-55 that you had inquired about, but did not see your post until after you sent for the KA. I purchased the Cuisinart because the wattage was higher than the KA and the price was the same. I am completely satisfied with the SM-55... I especially like the timer feature.

I only have one issue with the heavy duty stand mixers...you still have to scrape the bowl to mix ingredients. The bowl is very large, and deep, and the ingredients do not mix completely like they would in an ordinary mixer that has a wider bowl, and the bowl spins around on its' own. I learned the hard way the non-heavy duty stand mixers do not handle gluten free products well. I burned out a brand new hand mixer, and could smell the motor burning and straining in my old Sunbeam mixer. This was after I learned I had a wheat,soy,dairy problem.

I bought a heavy duty professional quality silicone bowl scraper, and it serves the purpose very nicely, and will not break like the smaller ones.

As far as those "bricks" are concerned, gluten free breadcrumbs are very expensive, and I now have a good supply of bread crumbs and croutons from my own brick collection. I use them for fried fish, scallops, onion rings, etc. Ground rice chex cereal also is excellent for fried foods.

I think you will get more use from your KA than a bread machine. I have 2 bread machines, and also have a ZO bread machine. I can honestly say I use the stand mixer more often.
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#722540 Bread Machine Question

Posted by Ginsou on 13 August 2011 - 09:23 AM

I just knew you had the super duper model. lol I have no idea what the motor is made of but my attachments are metal...not stainless steel but look sort of vinyl clad...sounds like I'm describing windows. :unsure: I bought mine in May a year ago and so far, so good. My daughter has a classic model, I think, that they got for a wedding gift 22 years ago but she's not hung up on bread like I am. She also lives in Denver where she can get Udi's fresh, not frozen. Can you imagine!!!

Udi's gluten containing bread is sold fresh....their gluten free bread is sold frozen because it only has a shelf life of 3 days. Where does she purchase her bread? I've been in the Denver area for over 2 months, and have never seen gluten free Udi's sold fresh, unless they sell it right in downtown Denver at their bakery, if that is where the bakery is located. Their product has gone downhill in the past year....crust is very, very hard. Local stores do not sell their hamburger rolls, either, even tho they are advertised.
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#720836 Rudi's Gluten Free Multigrain Bread

Posted by Ginsou on 04 August 2011 - 03:29 PM

Today while browsing at Costco in Colorado Springs, CO I came across Rudi's Gluten Free Multigrain bread, 2- 18 oz. loaves for $6.99. You have to buy a package of two. I have found this bread a much better buy over another popular brand, and now have made this my bread of choice for store purchased gluten free bread. I do not know if it is carried at other Costco stores in other states, but I was estatic to find this product at this price.At last, a bread I can afford.
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#658295 Need Help Finding A gluten-free Milk Substitute

Posted by Ginsou on 04 December 2010 - 01:32 PM

Hi,

Hoping you guys can help me out here!

So this morning I discovered Rice Dream is processed with barley, leaving it at 20ppm! I need another milk alternative and for some reason the Silk Almond milk gives me the big D. It might be that Silk is a major mfr of soy products and I've discovered soy gives me D too.

So help! I live in the western part of the US.

I'd like to try a rice or almond product. I seem to tolerate "So Delicious" coconut milk but it's 40 miles away at the Whole Foods store. It has to be stored in the 'fridge so that's only going to be a once a month purchase. I need a suggestion or two or three to try for daily use.

Thx guys

FooGirlsMom



Yep....Rice Dream bothers me also....I sometimes buy So Delicious shelf stable Coconut Milk, but because I have so many food allergies, I find Vance's DariFree to be more economical for me in the long run. I order Vance's online, and it lasts me for a long, long time. I especially like to have hot cocoa during the winter months. Better Than Milk rice beverage mix also works for me......it has a slight coconut flavor to it. Be sure to read the ingredients on these products if you order online....I also have serious soy problems, and one of these products has some soy in it....forgot which one at the moment.
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#650644 Hot Cocoa, Cocoa Powder Question

Posted by Ginsou on 02 November 2010 - 07:23 AM

I've had no problems with Hershey's cocoa. I'm allergic to milk, and use Vance's powder with no issues.
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#633754 Stupid Things People Say

Posted by Ginsou on 22 August 2010 - 08:48 AM

I also had joint pain constantly, among other symptoms before I was able to have more tests done...on my own without insurance. I've been lactose intolerant for 30 years, and the past few years have also found out I also am milk intolerant, soy intolerant, gluten intolerant, and am allergic to chicken,nuts and sesame! I still eat chicken, tho, because I only get slightly sick from that.I would have shooting pains in many parts of my body, and no longer have the pain since being on a very, very strict diet. You may possible have other food issues which will take time to solve. My blood tests for gluten were negative, stool testing positive. It will take some investigating, but eventually your health will improve.
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#631362 Ok, So Now What?

Posted by Ginsou on 13 August 2010 - 07:47 AM

Thank you! I saw Tapioca flour, but the recipe I saw specifically said 'starch NOT the flour.' So, this confuses me.
They might have had the masa harina, but even the sales clerks didn't know that was it, as they stared blankly at the shelves. I will check our HT. Thanks so much, yes, you've helped a lot. Thanks!



Whole foods sells dough enhancer....I almost purchased some the other day but decided not to. Am glad to hear cider vinegar can be used instead...easier on the budget.

Tapioca flour and tapioca starch are both the same. It is potato starch and potato flour that are not the same. Am curious as to where the recipe you are talking about originated....perhaps you could post it so someone can be of more help with correct information.

I also purchase corn tortillas in the regular supermarkets, but I live in the western United States, where tortillas are easily obtained. I have found Mission tortillas not to my liking....almost stale like. I prefer another brand that originates from Albuquerque, NM.
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#627813 Turn On The Today Show Right Now!

Posted by Ginsou on 30 July 2010 - 08:35 AM

Red velvet cupcakes to be specific. :D



Google Living Without Red Velvet Cake for a recipe. Make cupcakes instead of cake.

Also, www.glutenfreecookingschool.com/archives/gluten-free-red-velvet-cake/ has a recipe using brown rice flour, sorghum, and tapioca flour.
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