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About topo3a

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  1. Hello, Bob, retired Army here. If you have access to a Chinese or Oriental grocery store, they usually have a large assortment of noodles made from rice, sweet potatoes, cornstarch, etc. They will also have rice, potato, tapioca and corn flours and starches used in making gluten-free flours. Once you settle on a gluten-free flour mixture, you can use gluten-free recipes found on line, and usually, a good mix can be used with most cookbook recipes calling for reular wheat flour. You may have to add Xanthan gum for baking. It's about $10 or $12 a pack, but it lasts a long time. You can bake better bread than you can buy. Be advised that most gluten-free breads are only allowed one rise, and that "starch" is not the same as "flour". "Bob's Red Mill" on line and in some stores, has a wealth of gluten-free products. Good luck!
  2. Hello; Bob in Johnson City I'm 73 and was diagnosed at age 65. My best advice would be to learn to cook, and especially bake. Don't waste money on a lot of so called "gluten free" breads and mixes, although some of the mixes are ok, but expensive. I've found that given some rice flour, potato starch, tapioca starch and xanthan gum, all of which I can find at my local Kroger's, health food store, Earth Fare, and Oriental store, that I can make a passable flour which can be substituted for wheat flour used in most recipes straight out of any cookbook. For pasta, my advice is to forget about the "rice pastas" and go for the rice noodles in assorted sizes at the oriental store. Also try Yam noodles. Be careful, because they will also have many wheat noodles. Learn to read labels. Even some chicken broths, tomato soup, etc have wheat. You can now buy gluten free rice and corn chex. (walmart) Grind some up and it makes good breading. Carrabas Italian Restaurant has an excellent gluten free menu. I have a Cuisineart Breadmaker with a Gluten Free cycle, and a couple of recipes for an excellent artisan tye bread. I haven't found anything that would resemble Wonder Bread, but haven't looked. If you want, I'll send some recipes. Topo3a@aol.com
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