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About randils

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  1. Look into NAET. This is an allergy treatment that is usually done by acupunturist. I have family members who have had excellent results from it. There is also a method that uses acupressure if you're not into needles. Look it up on naet.com and you can also find practitioners in your area.
  2. I have purchased the Gluten Free Pantry French Bread and Pizza mix, but I have not tried it yet. It was suggested to me by someone in my local support group and she said her kids love it. She said it makes a lot. She also mentioned that it is very sticky so she uses Pam and plastic wrap to shape it. She said, too, that she will roll out several crusts and put plastic wrap between them and freeze.
  3. Hi, I recently purchased "The Gluten Free Kitchen" by Roben Ryberg. It's a basic cookbook with a lot of normal recipes (not gourmet or exotic). What I like about it is that she doesn't use the fancy flour mixes, she only uses cornstarch and potato starch. So far I've only made corn bread and banana bread, but both were excellent. I've also made some cookies and they were delicious. And everything has been easy to make.
  4. On the potstickers, I'm not sure exactly how they are made, but if they are what I'm thinking they are, then someone from my local support group suggested to me to try the Gluten Free Pantry French Bread and Pizza mix for a few things. Besides pizza dough, she said she makes pigs in blankets and freezes them. Then she will just take them out of the freezer and bake. She also suggested "hot pockets", just fill and freeze or bake. She said it makes a lot of dough. I haven't tried it yet, but my 16 y.o. son who was diagnosed earlier this year liked the idea. So, perhaps, something like that would work for the wrapper part?
  5. I've made a couple of recipes from the Gluten Free Gourmet Bakes Bread and so far they've been really good. Most of the recipes can be done in a bread machine, too. I've also made hamburger and hotdog rolls using the Authentic Foods Homestyle Bread mix and my son likes these the best out of everything else I've tried. We just need to work on the shape and thickness.
  6. I just recently purchased Bob's Red Mill All Purpose Baking Flour and made one of my cookie recipes, not a G.F. one and substituted the gluten-free flour for the regular flour. The cookies tasted great. The problem is that they normally stay in a nice little mound (I use a cookie scoop), but with the gluten-free flour, they flattened some. What am I suppose to be adding to help this. Is it the xanthan gum or something else? I'm somewhat new to the gluten-free lifestyle and still trying to learn what works and how different ingredients work. Thanks. Randi
  7. Another suggestion for baking the bread is to cover loosely with foil when it starts to brown. I just baked a loaf of bread yesterday and the recipe said to do this after ten minutes. I waited almost 20 and the top was already quite brown, but still okay. The loaf still had almost 40 minutes of baking and it came out wonderful.
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