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Member Since 19 Dec 2010
Offline Last Active Feb 19 2014 05:11 PM

Posts I've Made

In Topic: Favorite Gluten Free Cookbook/website/blog

17 February 2014 - 06:07 PM

Here are some of my favorite blogs: someone mentioned Elana's Pantry - love her site because all her recipes are easy and don't require a lot of ingredients (she does usually only use one flour).  Www.Lillianstestkitchen.com has fun cooking videos.  I also love www.chocolatecoveredkatie.com.  It's not strictly gluten free but most of her recipes have the adjustments listed.  Couple others: www.realsustenance.com, www.paleomg.com, and www.detoxinista.com, www.spunkycoconut.com.


Like others have said, I really like Pamela's baking mixes.  I used one in my bread machine today and it came out amazing.  Also use her muffin mix a lot.  I get them in bulk from Amazon. 


For cookbooks, I use all of Elana's Pantry a lot.  I also really like Paleo Indulgences.  

In Topic: How To Make My Bread Fluffier?

16 February 2014 - 04:53 AM

Another trick I've read is using club soda for the water.  I've never tried it, but I can't imagine it would hurt!

In Topic: Bread Machine Recipe

12 February 2014 - 09:30 AM

Thanks for the replies!  Mamaw, I checked out the reviews for this cookbook and it looks like it was designed for a specific type of bread machine - not the one I have (the Cuisinart).  If anyone has tried her recipes for the Cuisinart, can you let me know if it worked for you and what adjustments you made?  The reviews I read on Amazon so far say her recipe didn't work in other machines.  I'm surprised it matters so much since the Cuisinart does have a gluten free cycle.  

In Topic: Help With Almond Butter

10 November 2013 - 06:43 PM

I just made a batch of (er..tried to) almond butter and it's turning into soft clumps again. It started out well and it was almost there I just added in my vanilla and honey and continued but now it's in clumps and not liquefying! I can make soft balls with it but they're really delicate which is the best way that I can describe the texture. I've been running it for a half an hour total now. I had baked the nuts before hand for 10 minutes at 350 F after reading comments on the recipe where other people were having problems with it not turning to butter and someone suggested baking it some before processing them. Well that didn't work. :\  What can I do with it? I really need an alternative to peanuts and this is cheaper than buying it.

I bake the nuts at 350 for about 8 minutes, then I let them cool slightly.  I process them while they are warm but not hot.  I wonder if the temperature helps?  Do you have a high quality processor?  I wonder if your food processor isn't strong enough (I use a cuisinart).  It takes me less than 10 minutes in mine, and I've never had any problems adding maple syrup.

In Topic: Table Service Options

31 March 2013 - 04:20 AM

We usually pack our food too. But it's nice to have options when I don't have my act together. I love that Jason's has gluten free bread and wish other chains would have that option.

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