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Oria

Member Since 14 May 2012
Offline Last Active Dec 05 2014 08:45 PM
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Topics I've Started

Cooking/baking For Someone With Celiac?

26 November 2014 - 09:04 AM

I'm mildly gluten intolerant, I can eat a slice of bread here and there and not get sick but like if I eat say 4 slices of bread I get chest pains, migraines, etc. My Aunt though is a really sensitive Celiac, crumbs will make her sick. I've been thinking of what to give her for Christmas this year and I thought I'd do something different by either make one of those food mixes in a jar or bake something. I'm wondering what I need to do to avoid cross contamination? Unless this is something you avoid doing when someone is really sensitive?

 

Thanks!


How Long After Expiration Can I Use Buckwheat Flour?

09 August 2014 - 02:42 PM

I found a opened bag of buckwheat flour that I forgot to put in the freezer and it expired on April 17th of this year. It smells fine so I'm wondering if it's safe to use it?

 

Thanks!


Pamela's Ap Flour Questions

08 December 2013 - 02:17 PM

I got some of Pamela's Artisan Flour for Christmas baking this year. So I wanted to know, with this recipe for example, do I use this flour for all the flours and starches this calls for?

 

Sugar Cookie Recipe

1/3 cup margarine   1/3 cup shortening

1 cup rice flour   1 tsp xanthan gum

1 tsp unflavored gelatin  1 egg

3/4 cup sugar   1 tbs. milk

2 tsp. baking powder    1 tsp. vanilla

1/4 tsp. salt   1/2 tapioca starch

1/2 cup potato starch

 

I know it will vary from recipe to recipe but I can pretty much just replace the flours a recipe calls for with Pamela's right? Since it says it's cup for cup. (unless I'm getting this wrong)

 

Is there anything else I need to know before using this flour? I'm mostly just making cookies and muffins this month. 

 

Thanks!