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cycler

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Everything posted by cycler

  1. cycler
    I've been waiting before posting this hoping that I'd figure it out on my own but I don't know what to do. I've been baking gluten-free for several years and everything was alright but last month I baked a gluten-free cake (normal recipe that I converted) that I had baked before and when I took it out of the oven there was on "off" smell. I don't know...
  2. cycler
    I'm so glad! This was the first time that I baked something gluten-free that didn't need anything done to it (heating, toasting) to give it a normal texture and it's also the first time that I ate all of what I baked! It was still moist 5 days later.
  3. cycler
    I'd LOVE to do a white or yellow but I don't know what to use instead of the chocolate. In this recipe I think that the chocolate powder is like additional flour. I was thinking gluten-free (non-dairy) vanilla pudding mix?? BTW - I just put a layer or raspberry preserves in a couple - unbelievable! And using preserves instead of frosting these are...
  4. cycler
    My biggest complaint about using gluten-free recipes is that they call for about 20 different ingredients to attempt to come close to the "real thing". This recipe is from RecipeZaar and all I did was change the flour to a gluten-free Multi Blend Flour Mix. It's unbelievably easy and comes out moist and fluffy - no grit or crumbles. I cut the cupcakes...
  5. cycler
    It's great being invisible. I guess that it's too much to ask that the recipe's creator (who also created this site) provide all of the information necessary in his recipe or to at least check the comments on the recipes that he provides (considering that he asks for comments!).
  6. cycler
    Has anyone baked the White Bread #2 (Gluten-Free) ? https://www.celiac.com/articles/457/1/White...Free/Page1.html It got rave reviews so I am attempting it but the recipe doesn'y say what the consistency of the batter is supposed to be after adding the liquid ingredients. I got a slightly thick liquid - is that right? Or is it supposed to be a dough...
  7. cycler
    I happened to glance at the labels of a couple of items that I know to be Gluten-free ("normal" food products) and right under the ingredients it now says "A Gluten-free product"!!!!!!!!! Has anyone else noticed this? I am so excited to see it - it shows that we're finally getting some recognition from the big manufacturers. If only we'd be able to reach...
  8. cycler
    I baked the French bread from recipezaar and it was really great right out of the oven - the crust was a real crust and it tasted like real bread but the next day - not so great (although it did taste like real freshly baked French bread does the next day which is also not so great). Since I am alone the recipe is too much to eat at once (and there are...
  9. cycler
    Thanks!
  10. cycler
    I came across this Gluten Free Shortbread Recipe on another site so I baked it and it was like eating grainy sugar crumbs - it was awful! These are the ingredients - 1/2 cup cornstarch 1/2 cup icing sugar (confectioner's) 1 cup rice flour 3/4 cup butter Since it had the cornstarch as being added separately I used just rice flour and not the...
  11. cycler
    I bought EnerG brand. I put what I need in a small plastic bottle and I seal the remainder in a ziplock bag. I keep it in the closet.
  12. cycler
    What exactly will Sweet Rice Flour substitute for and in what proportions? I bought some thinking that I'd be able to use it instead of rice flour but I was corrected on that so now I need to know what to use it for. Thanks!
  13. cycler
    I bought a small spray-on Benzocaine and used it a couple of times for a couple of days on a cut and I don't feel great the next day. I'm not eating anything different - this is the only new thing that I am using. There's nothing in the ingredients that I'm able to see but since this isn't a food product who knows? Has anyone had any experience using products...
  14. cycler
    OK - it didn't let me say the site - think of a big river.
  15. cycler
    I bought a big package on Lame Advertisement a while ago - their prices aren't bad for food items.
  16. cycler
    I was really glad to see the recipe for gluten-free matzoh or crackers that someone had posted and it gave me something to eat during the holiday but they were really pretty bland even after I added extra salt. So when the holiday was over, I decided to see what else I might add to give it a little flavor and I remembered my grandmother
  17. cycler
    Thanks for the response! I never knew that about Paprika - I use it all of the time on my roast chicken and I've never had a reaction.
  18. cycler
    It's so hard to know what's causing the feeling of "not feeling right" after eating, but I think that I'm sensitive to nightshades (potatos, tomatos) and I don't feel that great after eating even a small amount of onions in a prepared dish so I was wondering if that is why. Also - does using dried onion change anything? I am able to eat potato flakes sometimes...
  19. cycler
    I bought a frozen Kosher Cheesecake for Passover (Hagaddah Brand) and it was unbelievable! (I'm sorry now that I only bought 2 but it is just me eating it). Normally, they just use the filling but they had created a "crust" from brown sugar, Cinnamon and butter. It was SO delicious that I want to use it for all of my baking but I've never had that type...
  20. cycler
    I saw Glutino Apple and Raisin Flax Seed Crackers in a small supermarket - has anyone tasted these? Are they good? I've been disappointed so many times that I want to ask before spending money on any new products! Thanks!
  21. cycler
    I finally was able to get Sweet Rice Flour. I've been using Brown Rice flour which is grainy so I'm hoping that the Sweet Rice Flour won't be as bad. My question is - I've been using it in the 6 -2 -1 (flour, corn starch, tapioca flour) mix and I was wondering if I needed to adjust that for the Sweet Rice Flour. Thanks!
  22. cycler
    1 cup corn meal 1 cup gluten-free flour mix (I'm sure that's mentioned somewhere on this board) 1/4 cup sugar 3 teaspoons baking powder 1 teaspoon salt 1/4 cup shortening 1 cup milk 1 egg (beaten) (1/2 teaspoon Xanthium gum Preheat oven to 425. Combine dry ingredients and cut in shortening. Mix egg and milk and add to dry ingredients. Bake for...
  23. cycler
    I've been experimenting for a while to get corn bread or corn muffins to come out not gritty and fluffy and I did it completely by mistake! I use the Indian Head Corn Meal and their recipe on the bag switching the flour for the mix of gluten-free flour, corn starch and tapioca flour and adding 1/2 teaspoon of Xanthium (?) Gum. A few weeks ago I was out...
  24. cycler
    I did receive a second response from another ccustomer service representative and she said that she'd check it out but it is manufactured in a different location from where she is.
  25. cycler
    One of my treats for the Jewish Holidays has always been Vita Herring so when I went to buy it today it had wheat listed as an ingredient (the chopped herring salad has Matzoh Meal which is definitely wheat) so I wrote to the company to ask why when most companies are removing unnescessary gluten they are adding it and this was their response - Dear Susan...
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