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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes


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About kolka

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  1. I use 3 parts white rice flour, 2 parts potato starch, 1 part tapioca starch. Don't forget to add xantham gum if you're using an old glutenous recipe. This flour blend works the best for me. I use it in place of all purpose flour for all of my old recipes. CAN YOU MAKE A PASTA FOR RAVIOLI WITH THIS RATIO/MIX?
  2. Thanks, Larry. Now, for the sourdough starter - I've been mixing and feeding mine everyday. At what point can I store it in the fridge? How long can it stay in the fridge without feeding and mixing it? Does storing it int the fridge compromise its quality - I mean, no yeast in the air in the fridge as there is yeast in the air in the kitchen. Can it be left indefinitely out of the fridge as long as I feed/mix it everyday (every other day)?
  3. I tried to pm you with an important question. Did you get it?
  4. Best Bread!

    Would you please post the recipes? TIA.
  5. Skinnyminny, could you please share your recipe? Does it hold together for a sandwhich? I loved Lorka's bread, I liked Bette Hagman's yeast free bread, but they both crumbled. Is it because I do it by hand? Would it hold together if done by machine? I love the flavor and texture of these breads, but I really want a sandwich. I'm still new to gluten-free, so real bread is a very recent memory for me. I just want to know if what I have now is as good as it gets.
  6. Do you HAVE to use a bread machine to get a decent loaf of bread? Do you have to buy gluten free pantry's mix? Isn't there a way we can get the gluten free pantry's recipe? I'll break down and buy a bread machine if I have to, but why can't it be done in the oven with a loaf pan?
  7. Uh-oh. I made a mistake with the measurements: I wrote that it calls for 1 rounded teaspoon. That' wrong. It should be ONE ROUNDED TABLESPOON. I made this again today. I came out better with the correct measurement, but it still rises funny - lopsided. I tried to spoon it into the pan properly. It rises up very high, but is lopsided. Whatdya do to fix that? -still new to gluten-free baking so I have to learn more tricks.
  8. Thanks for the Alton Brown tip. I baked the second batch just now this morning after being in the fridge all night and they still spread like crazy. So, I'll cut back on the amount of butter next time? There's nothing that I can cut back on - still need two eggs. There's no other liquid in it. I'm just so frustrated, using the butter, flours, the time that goes into it and then it turns out to be all wasted.
  9. Thanks for the responses. I will chill the other half of the dough overnight and try baking it tomorrow. Clarified butter - I clarify the butter because my dd is casein-free. She can't have any dairy except clarified butter and that's because when you clarify butter, the casein is removed. We can't eat crisco or margarine for health reasons. Therefore, the only options are clarified butter, coconut oil and lard. Where do you buy non-hydrogenated lard? Do Spanish or Asians markets have it?
  10. Sorry, still new to gluten-free baking and very frustrated. I made chocolate chip cookies, Bette Hagman's recipe: 1
  11. How about a gluten-free nanaimo bar? Do you have a recipe?
  12. For folks who are dairy-free, I understand that coconut milk is an option. Someone here posted a recipe for ice cream (please be so kind as to post again, thx). However, I've been buying cultured soy for dd and now I find out that she (and I) shouldn't eat much soy. Is there a way to culture the coconut milk? I suppose that I can make a pudding out of it and she might not notice. You can buy acidophilus at GNC or any health store. Would this work? We used to make our own yogurt all the time and I miss it.
  13. Bread Crumbs

    Which brand of Worcestershire is gluten-free? Do the cheap brands have gluten? P.S. I put gluten-free bread in the processer with a couple of cloves of garlic and a wedge of onion and a couple of sprigs of parsley and puree it all and freeze in a zip lock bag. other seasons, oregano, etc., can be added later.
  14. Sorry, I meant to change that to gluten-free flour mix. I used Bette Hagman's gluten-free blend: 6 parts rice, 2 parts potato starch flour, 1 part tapioca starch flour
  15. Larry/Kaycee: You were right - I made a loaf of yeast-free bread and this will be my bread from now on. I guess I automatically thought that bread had to have yeast. I got this recipe from Bette Hagman, but I replaced the 4 cups of 'four flour bean mix' with rice, etc. 2 cups gluten-free flour 1 rounded tsp baking powder 2/3 cup sorghum 1 tsp salt 2/3 cup tapioca 3 eggs, 2 egg whites 2/3 cup sweet rice 1/3 cup coconut oil, melted 1 TBSP xanthan 2 TBSP honey 1/3 cup brown sugar 1 tsp vinegar 1 tsp baking soda 1