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About BFreeman

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    reading, cake decorating, motorcycle riding
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  1. I have made hundreds of gluten-free pancakes, with the same recipe, in the last five years; they are a staple at home. The last two times I attempted to make them, the batter was really thick, and I couldn't get enough milk in it to make the right consistency. The last time I finally stuck the bowl under the tap until the batter could be spread around, and made one pancake. It wrinkled into accordion pleats in the skillet when I tried to turn it over, and when I took it out, I could literally stretch it between my hands. It's the exact same ingredients I have always used--Bob's Red Mill brown rice flour and tapioca starch, flaxseed, sugar, baking powder, salt, egg, oil, milk, and either banana or pumpkin, but the batter is like someone put half a jar of xanthan gum in it. I cannot imagine what the problem is. Does anyone have any ideas?
  2. I think it would work. I am finding myself wondering if there was something else I could put in there.....mini marshmallows maybe, but they would probably melt all over.
  3. From a Parade-type newspaper insert: Mix 1 3/4 cups powdered sugar, 1/2 cup cocoa, 2 tsp. cornstarch, 1/4 tsp. salt, 2 egg whites (not beaten). Should be thick enough to form balls; if not, add more sugar and/or cocoa. (I forgot the cornstarch, but they were still very, very good. I wound up using 2 1/4 cups powdered sugar.) Stir in 1 cup nuts. Form into 15 balls, place on parchment paper, and bake 16-19 minutes in a 300 oven until crackly and shiny. Cool completely. I had to bake a little longer before they were crackly. They have a sort of crisp-meringue outside, and a soft, chewy inside, and are made with things I always have.
  4. For chicken tenders we like plain mashed potato flakes mixed with parmesan cheese, paprika, salt and pepper. I fry them in a mix of olive and canola oil but haven't tried to bake them.
  5. Happy birthday and may God bless you today!

  6. Kathy, did you use the two-cup measuring cup and the regular proportion of ingredients? Did it rise enough to do four slices top to bottom?
  7. Thank you so much for this. I tried it last night exactly as you wrote it, and it was very good. This morning the last half went for a sausage sandwich. I don't usually keep almond meal on hand and had bought just a little bit to try this, so I went back today and got a jar full. (I put it in my recipe book as "Single-Serving-Gluten-Free-Bread-In-A-Bowl.") So nice to be able to try something without wasting a lot of ingredients if you don't like it. BF
  8. It's the mix that is in so many recipes (from B Hagman?) It's in this proportion: 1 cup white rice flour, 1 cup tapioca flour, 1 cup cornstarch, and 1 tablespoon potato flour (not potato starch). Mix it up in bulk and keep it in a jar. This apple cake recipe, a really good chocolate cake recipe, a really good banana nut bread recipe, and lots of other recipes all use it.
  9. I can't remember where I got the recipe for this; it may have been on this site; but it is one of the best things I have tried. Finely dice 4 cups apple and mix in a big bowl with 2 cups sugar. Mix 2 cups Featherlight, 1/2 tsp. xanthan gum, 1 1/2 tsp. soda, 2 tsp. cinnamon, 1 tsp. salt, and stir in. In a separate bowl, mix 2 lightly beaten eggs with 2/3 cup canola oil and 2 tsp. vanilla. (I used 1 tsp. vanilla and 1 tsp. vanilla-butter-nut flavoring.) Stir this into apple mixture. Stir in 2/3 cup coconut and 1 cup nuts. Spread into greased 13 x 9 pan and bake at 350 for 50 minutes. Let cool while you mix up a powdered sugar glaze. Spread the glaze over the warm cake. Serve warm or cool.
  10. my DH broke out right there at the table Does it come that fast? I am curious if you are able to backtrack when you get a blister to get a general idea of where the gluten might have come from.
  11. I read somewhere that it added moistness to baked goods.
  12. I saw the post about almost everything at Chipotle maybe being okay. I have seen this restaurant but have never been there. What is it like? What are the prices like? Thanks.
  13. This was mentioned by the dermatologist who diagnosed my family member. But as a practical matter, how would you know? If you didn't have any symptoms after ingestion, maybe you are just in the "silent" mode, especially since the outward signs don't always match the inward damage.
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