Jump to content

Follow Us:  Twitter Facebook RSS Feed            




   arrowShare this page:
   

   Get email alerts  Subscribe to FREE Celiac.com email alerts

 
Ads by Google:
Celiac.com Sponsor:                                    


Adalaide

Member Since 08 Jan 2012
Offline Last Active Yesterday, 01:39 PM
-----

Posts I've Made

In Topic: Gluten Free Plain Bread

Yesterday, 10:30 AM

I found the most common issue I ran into making bread was always the recipe. I also use the How Can It Be Gluten Free cookbook. It is by far the best cookbook I have ever owned. I haven't been disappointed by any of the recipes I've tried so far. I've only made one bread, which I did enjoy. I also made the dinner rolls which were good, and the English muffins are divine.

 

If you weren't a baker before being diagnosed, it may just take time to get a handle on it. There is always the risk of flops and failures, don't let them get you down and stop baking. Once you get the hang of it, you'll be glad you stuck with it. I know it took me some time to get the hang of it, and I grew up baking. Patience and persistence will eventually pay off. Also, if you are newly diagnosed, remember not to expect bread to be like it used to be. Instead of looking for that perfect replacement, accept it for what it is and enjoy it that way too. Once I stopped expecting every loaf to be fluffy, airy and soft like the perfect loaf I grew up baking I was far better able to enjoy my bread.


In Topic: Birth Control

17 October 2014 - 06:00 AM

My daughter is lactose intolerant. Instead of changing birth control after being diagnosed with lactose intolerance, she is simply careful to remember to take her lactaid pills every morning before any food or prescription pills. It prevents her symptoms. This may be an option for you if your concerns are lactose and not casein.


In Topic: Gluten Free Ebola - South Park Episode

17 October 2014 - 05:56 AM

My favorite chocolate is from a local company that sells single sourced chocolate. My favorites are all South American. I have no fear of a chocolate shortage, mine will keep coming. If the prices of mass produced crap chocolate go up much, consider single sourced South American chocolates. It probably won't cost much more and it's sooooo good.


In Topic: Interesting Article!

16 October 2014 - 03:31 PM

If it helps with reheating in the microwave, I put just a teaspoon of water in with it and put a lid over it. If you're 100% anti plastic, you can put a small glass plate partway over it. Just so it isn't reheating dry. I noticed too that it gets icky if you reheat dry but just a hint of water helps a lot. I tried this because I always used to reheat my mac & cheese with a teaspoon of milk to keep it tasting fresh and it always worked.


In Topic: Baking Cupcakes & Need Advice On gluten-free/not gluten-free Baking Products

08 October 2014 - 05:34 PM

I've seen these extracts at my local Smith's store. There isn't anything they sell imitation that isn't available as an actual extract. If you have a cooking or baking store locally, check there or order it online. Craft stores sometimes carry these too. There are dozens of flavors of extracts available and the flavor is always better. Additionally, Kroger is really good at answering questions with a quick phone call. Just go during business hours during the day into the store and call from your phone or write all relevant information down if you can't and call on a lunch break. When making extracts, the alcohols used are generally distilled so the origins of it aren't important.