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Member Since 28 Dec 2010
Offline Last Active Aug 15 2012 07:47 AM

Posts I've Made

In Topic: French Bread

15 August 2012 - 07:48 AM

this website has some fantastic recipes for yeast breads, including a french bread recipe. I think the key to successful bread is a combination of a bunch of flours.


In Topic: Frozen Shoulder

27 July 2012 - 08:01 AM

Have you had joint issues before? The other person I knew that had this dx also had an iron overload (hemochromatosis) which can damage joints and cause them to lock. If you haven't had your iron/ferritin levels checked, you might want to.

In Topic: Recipe For Breakfast Cookie/muffin?

09 June 2012 - 07:09 PM

These are delicious, I use Better Batter gluten free flour in them and they store really well. We used to have them (non gluten-free, from the market) when my kids were younger and they loved them. I was tickled when I found this recipe and was able to alter it. :)

Corn Toasties

1 stick unsalted butter, melted
1/2 c + 2 T sugar
2 eggs
1 t vanilla
1 1/2 t baking powder
3/4 c + 2 T cornmeal
1 1/4 c all-purpose gluten free flour
1/4 tsp xanthan gum (omit if flour blend has it)
1/2 t salt
1 c milk

Preheat oven to 350 F.
In a medium-sized bowl mix together the melted butter & sugar. Stir in the eggs and vanilla. Add the baking powder, cornmeal, flour & salt. Mix until everything is moistened. Stir in milk & mix until almost smooth (a few lumps are fine).

Lightly grease a 10" x 15" baking sheet with 1/2" sides. Pour the batter into the baking sheet, spreading into all the corners. Tap the baking sheet on the counter 1 or 2 times to even the batter out.

Bake for about 25 minutes. The edges should be brown & pulling away from the side of the pan & the top show be set. Allow to rest in the pan on a rack for 5 to 10 minutes. Using a sharp knife cut into individual pieces I cut it into eight 2 1/2" x 3 3/4" rectangles.

Store the toasties wrapped in plastic wrap or in a resealable bag in the refrigerator for use over the next week. For longer storage keep them in the freezer.

To serve toast until browning & top with butter, syrup, honey or jam.

In Topic: Recipe For Breakfast Cookie/muffin?

09 June 2012 - 07:03 PM

this is super easy and tasty: you could leave the cinnamon out.

Peanut Butter Banana Oatmeal Squares

1 1/2 cups quick cooking oats
1/4 cup packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup milk
1 large egg, lightly beaten
1 large mashed banana
1/4 cup creamy peanut butter

Mix together the quick cooking oats, light brown sugar, baking powder, kosher salt and ground cinnamon.
Add in the vanilla extract, milk and egg. Mix the ingredients together.
Then add in the mashed banana and peanut butter. Combine all of the ingredients.
Pour the mixture into a lightly greased 8 by 8 inch metal baking pan. Bake at 350 F degrees for 20 minutes.
Cut into squares and enjoy!

In Topic: Biscuits And Brack

09 June 2012 - 06:58 PM

So I can't adjust my recipes for Barmbrack and Rich Tea Biscuits to gluten-free, so I want to know if anyone here knows a good recipe (or where I can find one) for them. I COULD just buy it, but there's nothing better than homemade!

If you have a good all purpose gluten free flour, you could try your recipes with that. I've had pretty good luck that way: I use Better Batter. In some cases you may have to adjust your liquids because gluten free flours act like a sponge, so it is a matter of experimenting. I also find that recipes with buttermilk, yogurt or cream seem to turn out best. i think the trick here is you need the flavors from the heavy fats to fool your mouth from missing the "wheat". at least, in my opinion.

good luck~

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