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bbuster

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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by bbuster

  1. bbuster
    My new favorites are 1) a baking stone that I use to make cookies and breadsticks (already have one for pizza) 2) a Pampered Chef 1 tsp round stainless scoop that I use for cookie dough (I have 2 teenagers and make a LOT of cookies).
  2. bbuster
    My son was extremely small for his age. Short stature was almost his only symptom that prompted me to have him tested for Celiac, and he was confirmed positive (blood test followed by endoscope) when he was 10. It took awhile to get his bloodwork negative. His growth rate did improve, but he was so far behind, and the improved rate was still at the low...
  3. bbuster
    When I called them, they told me that they clean their lines very thoroughly between products, and overall they were very knowledgeable. I consider the whole thing a CYA statement drafted by lawyers. My son eats these pretty much daily. But nearly anything you eat can have some risk. It comes down to your personal decision.
  4. bbuster
    Definitely fresh baked - I have trouble making the kids wait until they have cooled. I always just bake what I think will be eaten in a day or 2. I store the extra dough in the freezer, so it's easy to take out and just bake a dozen cookies at a time. I used to shape the extra dough in a log and wrap in plastic wrap so I could take out and slice off...
  5. bbuster
    Couldn't you just use shortening? I often use 50:50 butter and butter flavored Crisco when I make choc chip cookies. I don't know if the "butter-flavored" contains dairy or not - if so, just use plain.
  6. bbuster
    This does not taste quite like pita bread, but it is really good and easy to make: Flat Bread for sandwich wraps 1 cup sorghum flour 1/2 cup tapioca starch 2 Tbsp sugar 2 tsp xanthan gum 1 Tbsp yeast 1/2 tsp salt 3/4 cup water 1 tsp cider vinegar 2 Tbsp olive oil 2 eggs Directions...
  7. bbuster
    Yes - I normally use 1/2 butter flavored crisco and 1/2 butter or margarine (never use "lite" margarine) and add a little more flour, especially if converting from a wheat flour recipe, and chill the dough -- all these things keep cookies from spreading too much. One more thing, if you bake a lot, consider buying a baking stone - cookies do very well on...
  8. bbuster
    I put a very small amount of bean flour into bread dough - I would never do that to cookies! A little Xanthan gum is enough to provide structure to a flat cookie, whereas a yeast bread needs a little more help to hold it together. Here are a few of general tips for gluten-free cookies. Sorry I am not familiar with the sandtarts you mentioned. When...
  9. bbuster
    I do about 90% scratch baking. I does take time and patience to figure it out. Dough and batter does not look or act the same. I have had a few things go from oven into the trash, but not too many. I really enjoy gluten-free baking now, and see it as a challenge. I get many compliments from both my son (the only Celiac in the family) and all of the...
  10. bbuster
    I have posted several times extolling the virtues of Zone Perfect bars. This is not going to be a hot luch, but they are portable, nutritious, and tasty. I like these so much better than a granola-type bar because they have so much protein - 15 grams - so they are filling. My son eats them all the time. I frequently will have one in lieu of breakfast...
  11. bbuster
    Two weeks ago I made a pineapple upside down cake (my first ever, gluten free or not). I found the recipe online, and it actually called for a Betty Crocker cake mix, but I had a scratch cake recipe that I had been wanting to try for ages and substituted that. It was so good - the butter/brown sugar/pineapple goo seeps down into the cake when you flip it...
  12. bbuster
    Pamela
  13. bbuster
    Glad to hear of your success! My new favorite toy is a vacuum sealer. When I make a batch of dough for rolls, and I make extra, all the extra dough I just portion out into balls, freeze on a cookie sheet, and then when they are frozen I wrap individually in plastic wrap and then put several into a vacuum seal bag. I agree - fresh-baked bread is so...
  14. bbuster
    If I have time, yes - I'll put it in a warm spot for 10-30 minutes.
  15. bbuster
    My son's favorite is Bette Hagman's Featherlight Bread recipe.
  16. bbuster
    I have successfully done this with just about every type of bread I make. For a loaf I usually make Bette Hagman's Featherlight Bread recipe. I have another recipe (not sure where it's from) for dinner rolls that has plain yogurt as part of recipe. I have a collection of small pyrex and corelle containers with rubber/plastic lids ranging from 3-5 inches...
  17. bbuster
    I agree with the others, I also have a KitchenAid Stand mixer and use it all of the time. I know some people swear by their breadmakers, but I prefer not to use one. I tend to experiment a lot, and different recipes need different rise times. Also I usually don't make a loaf of bread unless we are having company. (I make a lot of rolls, breadsticks,...
  18. bbuster
    maybe popcorn or chips (plain Fritos, plain potato chips, several other choices)
  19. bbuster
    My (Bette Hagman's) pizza crust recipe says to use dry milk powder or almond meal, so maybe you could try that. I use either or both, depending what I have on hand, and can't really tell the difference in the outcome.
  20. bbuster
    This is not about bread, but you might be interested in the Enjoy Life's cookbook called Cookies For Everyone, by Leslie Hammond. It has 150 cookie recipes, and all of them are free of all of the top 8 allergens (wheat, soy, milk, eggs, peanuts, tree nuts and of course fish/shellfish).
  21. bbuster
    I was thinking about trying this in little mini-muffin pans. Has anyone ever done that? Suggestions on how much to reduce the baking time?
  22. bbuster
    Disclaimer: I never made many (any?) pies pre-gluten-free cooking, but I have tried these and they are easy and I think quite tasty. Pamela
  23. bbuster
    Everyone in our family dislikes the bean flour taste as well, but I think it does improve the consistency of baked goods, so I often will add a small amount (like maybe a heaping teaspoon) to a mix of 2 or more cups other flour. I avoid soy for the same reason. Maybe what I had went bad, but it had a terribly strong and disagreeable taste. I mostly...
  24. bbuster
    I hate to sound like a broken record, as I have posted this before, but a lifesaver for us has been ZonePerfect bars. Not all of their flavors are gluten-free, but several are, including Double Dark Chocolate, Chocolate Caramel Cluster, Chocolate Almond Raisin, Chocolate Peanut Butter, and Fudge Graham (despite the name). These are a high-protein bar so they...
  25. bbuster
    1) I'm a big fan of Bette Hagman in general. The Gluten-Free Gourmet Bakes Bread is my staple for most of what I bake (not just bread). It has my son's favorite bread, pizza, brownies and chocolate cake. 2) I recently checked out 1000 Gluten-Free Recipes by Carol Fenster. This book had EVERYTHING - appetizers, salads, main dishes, etc. besides breads...
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