ViewsAskew

Liberty, I am please to hear you are finding lots of gluten-free options in Orlando. I'll be there for a conference in April and Pizza Fusion is on my list. I'm from Chicago, so I don't miss anything particularly, but just want good, safe food and prefer not to go to chains. What options have you found that you think are notable? Thanks!

David, I am interested in your recipe, but haven't a clue as to what ground rice is. . .how does it differ from rice flour? Also, do you know - is cornflour on your side of the pond the same as cornstarch on this side of the pond? Thanks!

Man, I love their chocolate cake mix, liked the spice cake, thought the yellow cake was OK...but I hated these. So did DH...I froze them initally, but after trying them the second time, I threw them out. We don't throw out much. I ended up using the mix as a basis for a light chocolate cake - it turned out delic - so much so that I might buy the mix...

So, how is it going? You've had lots of suggestions for recipes. . .I'll just throw out my 2 cents about baking in general. There is no flour that works best for everything, to me. And, we all have slightly different taste buds, etc. Some people LOVE a bean-based bread - it's lighter, it's softer, it's bendable - but some people just can't stand that...

Xanthan performs the function of gluten - to hold things together. It's like a glue - few of the gluten-free flours have much of their own glue. BUT, some of the gluten free starches have some - like tapioca. It's a very sticky flour. It will hold together without xanthan. Sweet rice has a some of its own glueyness. Oats has some of its own glueyness...

It really doesn't appear to matter in my ktichen, lol. I sometimes do bread just like I used to. Sometimes I don't. What I seem to notice is that I have a slightly "finer" texture from the double rise. But, it probably doesn't make enough of a difference to bother. I'd do whatever is easiest. I would think mix, shape, rise would be the easiest and...

Larry, sweet rice flour is great in making gravy and helps keeping things more "stuck" together. Use a small amount in pancakes and cookies and pie crusts. Sweet rice and glutinous rice are the same thing! Mung bean is one of my favorites, but use it sparingly! A teaspoon or two per cup of other flours really adds the chewiness. Sweet potato starch, I...

Hi Angel, It is a hard transition, isn't it? To bake gluten-free, as another person mentioned, you really do need several flours. But, here are some things that might work. First, buy a ready-made gluten-free mix. Several companies sell them. Then, in your recipes, add up the total cups of different flours, and just sub this mix. For example...

Good idea on the bread crumbs. I make croutons out of my failures. Per the bread, it really does take awhile to get something you like. But, most of us do. I have several recipes that I really, really love. And I am not the celiac! The mix really is crucial. I don't like any bread that has less than four or five flours in it. My favorite pancakes...

Well, the date paste is easy! For the base. . .Here are a couple of ideas. Obviously you need to sub a gluten-free flour for the flour - make sure it has xanthan added - if you make your own mix, add about a 1/2 tsp of xanthan per cup of flour for this. You might get away with 1/4 tsp. Now for the oats. First, if you have been gluten-free for awhile...

Well, I'll add my two cents to the discussion. IMHO, gluten-free flour mixes are a very personal thing. Truly. Some of us seem to be happy with the first thing we try. Others of us? Not! Bean flour? Very personal - I can't tolerate it at all (tastewise). Also, there is the health perspective. If you use all those starches, where is the nutrition...

I hate to say this. . .but what do you consider date squares? Sometimes we all have different names for things. Maybe if you post the general ingredients in your fav recipe of old, we'll have an easier time helping finding a replacement or can tell you how to sub something in it.

Well, anyone with celiac can have RLS. The RLS could be primary, secondary, or both! I often suggest to people with RLS to get a celiac test, especially if they don't have any RLS in their family, especially if they have any other "odd" neurological symptoms or anemia. RLS is only secondary to celiac disease (as far as I know) when the person is anemic...

I know this thread started a long time ago, but wanted to offer some info that may help everyone with their RLS. There are two types of RLS, primary and secondary. Primary is an inherited condition; the genes are currently being identified. There is a 50/50 chance you will have it if one of more of your parents have it. This manifests as early as...