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Member Since 14 May 2012
Offline Last Active Aug 11 2014 02:04 PM

Topics I've Started

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?



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. 



Help With Almond Butter

02 November 2013 - 04:38 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.

Need Help Finding Specific Cookbooks (Or Recipes)

27 October 2013 - 09:35 AM

My doctor recently put me on a Anti-Inflammatory diet and I'm really stuck. I need to eat meals of 40% carbohydrates, 30% protien and 30% healthy fats. I'm reallyyy stuck on the low carb vegetables. I am not a veggie eater, I eat about five different kinds and that's it. Now on my list it says that I can eat any and all vegetables (except tomatoes and potatoes. sweet ones are ok though) and that it's best to try and eat mostly lower carb (3, 6%) vegetables.

For example: 3% - asparagus, bean sprouts, beet green, broccoli, red and green cabbage, celery, Swiss chard, lettuce (red, green romaine), parsley, etc.

6% - string beans, beets, Bok Choy, brussel sprouts (these I will definitely never eat again LOL), chives, collards, eggplant, kale, kohlrabi, leeks, etc.


I currently have to eat 4 servings of veggies per day (1 cup raw, 1/2 cup cooked)


How do I find out just how much carbs does a vegetable have? Google? Is there a list somewhere? I need to figure out what other vegetables I do like that fit in with my diet.


I also need to continue being gluten-free. Cut out: peanuts, and dairy (the horror!), potatoes (there goes half of my meal possiblites right there. at least I don't mind sweet potatoes..), sweet foods I think?, all corn products, etc. /sigh/


I'm currently tackling it one 'food zone' at a time, right now it's vegetables because I don't really like them.


So I need recipes or cookbooks that are not only gluten-free but dairy, peanut, and corn free. Preferably vegetarian ones because I need to eat a lot of them.


Any help would be greatly appreciated!