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Member Since 03 Nov 2007
Offline Last Active Dec 17 2014 07:27 PM

Posts I've Made

In Topic: Baking Cheap, Crunchy Snacks?

22 March 2010 - 10:04 AM

Well, this won't hit the salt and fat taste buds.... but I have a simple cracker recipe that does hit the spot when I need something to munch on. Basically brown rice flour, melted butter, water, seasoned with a little basil and marjoram... and brown sugar (more or less according to your taste). I like a slight sweetness so I add more than the original recipe. It can be crisp or chewy, depending on how long you bake it. I'll post the recipe if you are interested.

I would love it if you would post your cracker recipe!

In Topic: Gluten Free Mega Cooking?

24 January 2010 - 01:20 PM


I am expecting a baby in the next couple of months, and would really like to do some mega cooking/freezing prior to the birth. Prior to our family being gluten-free I had done this on several occasions with a very helpful cookbook that laid out the process, ingredients etc. Is there such a thing for the gluten-free diet that anyone knows of, or suggestions of how to do this. We also need to avoid egg and dairy due to allergies in the family, but I think I can manage those adjustments without a specific cookbook. Thanks.

I love The 30 Day Gourmet Cookbook for bulk cooking. Many of the recipes are gluten free or easily converted.
Google-- 30 Day Gourmet or go to http://www.30daygourmet.com/
The newsletter recipes (tons) are all open view.
The member only section is for cookbook owners. The password is published so you can see all the recipes online as well as the hardcopy cookbook. You can go to the library and check it out to get the password.
Taco Rice is a family favorite. It is in the member section, but I googled it and the link popped up without the password.


Always in a hurry, I use Minute brown rice or Success brown rice (1 bag= 1cup). I don't simmer it for 30 minutes. Serve with corn, black beans, shredded lettuce, salsa, and cheese(for dairy people).


In Topic: Healthy Bread In Five Minutes A Day

23 January 2010 - 11:32 AM

I use sorghum to replace soy.

Thanks for that info!

I ended up making 1/2 recipe of the Crusty Boule, using olive oil and for 1 1/2c. tapioca starch flour used 1 cup tapioca flour and 1/2 cup potato starch. The Olive Oil Bread calls for the soy flour,and sorghum would have worked well as a substitute.
I liked the Crusty Boule dough for pizza the best. Super easy!It has a nice chewy texture and almost a sourdough taste.
Today I am going to make 1/2 recipe of the Brioche Bread. Page 252 of the book indicates it is also good for sandwich bread and cinnamon buns.
The recipe is posted at http://www.wasabimon...brioche-recipe/
or google, wasabimon, and look at December 31, 2009 post.

In Topic: Biscuits

23 January 2010 - 11:06 AM

"Biscuit / English Muffins" Breakfast Bread
Reminiscent (to me) of a Bojangles Biscuit

This morning I wanted something similar to an English Muffin. I must have biscuits on the brain. My son said these Biscuit/English Muffin Things-- "taste just like real bread", and that's what he eats everyday!

1/2 the batter I baked in muffin top pan. 375 degrees 14 minutes. Flipped after 7 minutes to brown each side. They were more externally crisp out of the oven, but I covered with a towel to cool and they are softer.
1/2 batter on griddle using english muffin rings. 5-6 minutes each side medium heat.

Twelve biscuits/english muffins total
I love both.
I love Better Batter Flour Blend :)
You can easily make 1/2 of this recipe

Biscuit / English Muffin Things

2 Tb melted unsalted butter
1 1/4 cups warm milk
2 eggs room temperature(put in cup hot water for 5 minutes while gathering ingredients)

2 teaspoons sugar
4 teaspoons baking powder
2 cups gluten-free flour blend with xanthan gum ( I used Better Batter)
1 pkg instant/quick rise yeast
1/2 tsp salt

In a medium mixing bowl blend dry ingredients--the flour, sugar, baking powder, yeast, and salt.
In a separate small bowl or 2c. mixing cup stir together the eggs, melted butter, and milk until frothy.
Slowly add liquid ingredients to dry ingredients and beat to a creamy consistency--1-2 minutes. I used a hand mixer, but KitchenAid or a strong arm will do. Batter will be fluffy and fairly thick.
I used a 1/3 cup ice cream scoop (#12) and scooped a portion of the batter into each section of muffin top pan and each english muffin ring on the griddle(I warmed the griddle to help with rise). Smooth tops of batter. I used fingers sprayed with Pam. Let sit for 15 minutes, while oven is preheating to 375 and you gather other breakfast/omelet items.

Bake/cook--let cool for about 5 minutes. I split with a fork while warm, then toasted.
Cut with a knife when totally cooled.
Mine were baked/cooked perfectly. But last time I made these they were a little underdone/gummy in center and that was remedied by toasting.
Enjoy~ Deb

In Topic: Biscuits

18 January 2010 - 12:26 PM

Growing up in NC (western part of the state) my grandmother always made "Baking Powder Biscuits"--more firm to the bite. Today in the freezer section of the grocery store I would say Marshall's or Mary B's Biscuits would most be like them. Then, there were the 'other biscuits' flaky and soft-- most like today's KFC biscuits.

Below is a recipe that most reminds me of my grandmother's biscuits. In NC biscuits like BBQ--there's a western version and and eastern version and each person thinks their choice is the best:)

These biscuits really look good also:

BLOG: http://www.heythatta...2/biscuits.html

Bob's RedMill Buttermilk Biscuits-- by Carol Fenster

or search Gluten-Free biscuits from Ann's Kitchen

Baking Powder Biscuits

1 cup gluten free cake flour blend (like Wendy Warks http://www.cookinggl...m/flourmix2.htm or Google for recipe)
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp xanthan gum( add only if gluten-free flour blend contains none)
1/4 tsp salt
1/2 tsp sugar
4 TB cold butter
1/2 cup buttermilk

Preheat oven to 375
In a mixer, blend gluten-free cake flour blend, baking powder, salt and sugar.

Cut butter into small pieces and add to flour mixture. Blend until flour/butter mixture resembles coarse crumbs.

While mixer is running pour in buttermilk. Mix until just combined.

On a lightly floured surface,(use gluten-free cake flour blend) gently roll the biscuit dough out until it is 1 inch thick. Using a biscuit cutter dipped in flour, cut out the biscuits as close together as possible.

Transfer biscuits to a baking sheet, brush with milk or cream and bake 8-10 minutes. Take out baking sheet, turn and bake an additional 5 minutes or so until golden brown.

Can freeze unbaked, bake frozen--add about 5 minutes to time.

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