I do too! I love the marrow! My dear BF gives his bones to our beloved dog, which puts me in a quandry. I just don't say anything. How could he respect me if I asked him to wait, i want to have that marrow before you give it to that poor decrepid dog? It kills me.
HAHA! Thankfully my husband understands... but now my 1 yr old daughter steals them from me.
Carol Fenster's recipe blend (which I'm pretty sure she created using Bette Hagman's ratios) is:
1 1/2 C sorghum flour
1 1/2 C potato starch
1 C tapioca starch
Here's the recipe: (I think she does have it posted somewhere on one of her sites, but I'll save you the trouble.)
1 T yeast
2/3 C warm milk
2 1/2 t sugar (you don't have to put the sugar in, I do it either way)
1/2 C sorghum blend
2/3 c potato starch
2 t xanthan
1 t onion powder ( I use garlic)
1 t italian seasoning ( I always omit this one...)
3/4 t salt
1 T olive oil
2 t apple cider vinegar
The official recipe says to proof the yeast for 5 min in another bowl. (I don't do this either, I throw it all in at the same time)
Put all ingredients into a food processor, and blend until a ball forms.
Grease a 12-inch nonstick pan. Place dough on pan. Sprinkle with flour and pat out. Sprinkle as much flour as you need to, as the dough will be very sticky.
Bake at 425 for 10 min on the bottom rack. The pizza is now ready to be topped. When it is topped and you are ready to bake again, bake at 425 for 15-20 minutes on the middle rack. (I always make 2 so I swap them out half way through.)
I'm allergic to egg whites. Eating eggs by themselves have made me sick since I can remember, but I had an allergy test done and that's what showed up.
It is very hard to bake without eggs, BUT you can skip the egg in a pancake. I just tried it recently, and I didn't notice. Except I didn't feel gross after I ate them.
I can handle eggs in baked goods, as long as it's 1 or 2 eggs. Over that and I can start to feel it. For breads, I use olive oil to replace the fat that would come from the egg, and add a little more yeast to help it rise more. I also use gelatin and less gum in the bread. Sometimes I use the egg replacer when the egg is a leavening agent, but I can't say that I think it's great. I'm still experimenting. My next try is going to be the flax/chia slurry.
one bite each: mint brownie, lemon scone, chocolate muffin, chai muffin, almond toffee cookie (the question was what goes into the freezer and what stays out to eat in the next few days... and yes, I used a knife to slice off bits...although... if you have a problem of other people eating your food, you could just take the approach of marking it as yours with your teeth)
Tonight I am working furiously, so I decided to do some stew lamb because it requires very little attention. I threw some crushed garlic, rosemary, an onion, and a little balsamic vinegar in there. We'll see how it turns out. I'm not sure what else to do with it, though I do have some fresh veggies that will probably do. Maybe some green beans and potatoes. IDK...
We're having pizza tonight. One with roasted garlic, caramelized onions with fontina and mozzarella cheese and some fresh basil, the other plain pepperoni for the kiddos. We haven't had pizza in awhile, so I'm kinda excited.
I was in retail management and then quit to go operate a franchise that my mom purchased in October of 2006. I was there until my daughter was born (almost 21 mos ago), and then I decided Why not do what I love? Last September I started a gluten-free baking business from my kitchen. Have loved it since I started it!