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cycler

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Everything posted by cycler

  1. cycler
    I know - I was so excited too - it came out SOOOOOOO delicious - just like the real thing. All they had ws the skinny soup noodles and if it worked using them I think that it'll be even better when they sell the wide ones. Good thing that you're in CA - I hope that I'll be the first one in the stores in NY when they stock for Passover to buy all the noodles...
  2. cycler
    Thanks to all of you, I finally did it! I baked a real cornbread! I used the recipe on the back of the cornmeal bag (Indian Head) and I only changed the flour to very ground almonds (not almond flour - at $14 a bag I wasn't going to use that in case it didn't work) and I used gluten-free baking powder. I was able to use everything else the same as before...
  3. cycler
    The simplest chicken soup of all is to take two big quarters of a chicken (uncooked), add a carrot, a stalk of celery, some parsley and some dill (fresh) in a soup pot and add water until it fills the pot. Simmer for about 90 minutes covered and your soup is done. Cook the rice separately and add to the soup when serving. I don't add salt when I cook because...
  4. cycler
    I spoke to someone at the Manishewitz Company and she told me that their Passover Potato Knish Mix is Gluten Free. Their site has a whole section for Gluten Free (in the health section) and I was thrilled to see that many of the items that I always loved are included. I'm going to be able to eat real food! They've even got Gluten Free vinegar and ketchup...
  5. cycler
    So is it ok to just use the packages of ground almonds that are sold anywhere? I've gotten them at Kosher supermarkets and they sell almost every type of ground nuts. But won't there be an almond flavor to whatever is baked using it? Or doesn't it matter?
  6. cycler
    What is Almond Flour and where is it sold? I keep seeing it mentioned and I think that it might be something that I'd want to use. Thanks!
  7. cycler
    I had that recipe from another source and it's not bad if you bake it and then break it into pieces and eat it as a cookie but it is very greasy.
  8. cycler
    How about Potato Kugel - it's a hearty dish and I use it to satisfy the need for something substantial or filling. 3 eggs, beaten 3 cups grated, drained raw potatoes 1/2 cup flour (substitute for gluten-free) 1/2 teaspoon baking powder 1 1/2 teaspoons salt 1/4 teaspoon pepper 3 tablespoons grated onion 4 tablespoons melted butter Mix well...
  9. cycler
    It's not only what is in the food but also the factory where it is manufactured - if they manufacture anything else that isn't kosher they won't get the certification. I've seen some mixes which use gelatin which isn't kosher.
  10. cycler
    Hi! I really miss my breads and cookies so I've been experimenting adapting the simpler recipes to gluten-free but it's still not perfect. For example - when baking cornbread it calls for 1 cup of corn meal and 1 cup of flour and 1 cup of liquid so I've used a smaller amount of the rice flour and a little extra liquid but it is still a little grainy....
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