Juanita

Lets try again.... This is a great discussion! I've considered using yeast, but too afraid to vary from a recipe. One thing I was taught as a new Celiac was don't vary from the recipe and bake during weather conditions that were not humid. I don't know exactly how humid it can not be (percentage wise). I was told that it would effect baking (I forget...

can anyone tell me how to get gluten-free hoisen sauce? I love it, but now can not use it

As far as I know, Cocoa Pebbles are not gluten free.

I'm planning a trip to Virginia Beach in a few weeks. Does anyone have any tips on eating gluten free in Virginia Beach. Glulten free menus?

I used water the first time and warm milk the second time and it still gets huge until I take it out of the oven, then it falls. I'm still hoping to find out how to avoid that problem. I will try less liquid. Juanita

I made a loaf of this bread last night, too. I used garbanzo bean flour instead of the farvara bean flour. I did, though, have the problem of the bread getting three times bigger as it baked and then falling as it cooled off. I read all the advice and I want to try another load tomorrow. I never thought I would ever be able to eat the fluffy bread...

Can anyone tell me what garfava flour is? Thank you 1

Hi, I think that it is great that we have a place that we can go to talk about such important issues as weigt gain as a celiac. I was diagnosed 9 months ago. Pre-diagnoses, I lost 15-20 pounds and since then I gained it all back and put on another 15-20 pounds. My gene pool is full of overweight people and those with diabetes. Now with Celiac,...

I use Betty Hagman's recipe for potato bread and it tastes good and turns out unless the humity is high. Also do not substitute anything in your recipe.

Fruit is also a good snack. You have to watch high carbs or you'll gain a lot of weight.

Yes, I would love to have the recipe also.

I was informed by the president of my local GIG that turkey that is self basting may contain glutin. I think that I am going to use gluten-free bread and make the stufffing as usual with onion and celery and mashed potatoes and butter, of course.

Maybe I should be more specific: I need a substitute for Betty Hagman's gluten-free flour mixture that has rice/potato/tapico flours to make my pumpkin roll. Then, how much xanthan gum per cup of flour?

Does anyone have a recipe for pumpkin roll that does not contain white rice flour and potato flour or know what I can use to substitute those flours?