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kbabe1968

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Latest Celiac Disease News & Research:

Everything posted by kbabe1968

  1. kbabe1968
    I do wings I dredge in spiced rice flour...fry them, coat them in sauce, then bake for another 20 minutes....then sauce again. DELICIOUS! I use rice flour, salt, pepper, red pepper. Then I shake the wings in that (in a large gallon plastic bag). THEN...fry in 375 degree oil for about 12 minutes Sauce is 1/3 cup butter 1/2 cup Franks...
  2. kbabe1968
    I can attest to this FIRST HAND!!! I had horrible heart burn all three times I was pregnant. HORRIBLE. My last one, we had a friend who was a naturopath. He recommended Braggs...take 1 tbs, chased with 8 oz water (do not dilute FIRST then drink...take the tablespoon, count to 5 and then drink the water). I took that at about 7 months (he...
  3. kbabe1968
    To prevent cracking....place cheesecake pan in a water bath (bain marie)....or place a separate pan of hot water in the oven while it's baking. Also, turn off the oven and let it cool IN THE OVEN. Cracks are caused by dry heat OR sudden shock in temperature change in the cake. JUST and fyi! Mine never crack any more due to doing the above...
  4. kbabe1968
    WOW! I've never used flour in mine either! Well...the last time i made cheesecake, I used the Mi-Del Arrowroot Animal Crackers - I added some honey and cinnamon to make them taste more "grahm cracker' like. No one could tell the difference. But...I would search out a new recipe for Cheesecake b/c aside from the crust, flour would serve no purpose...
  5. kbabe1968

    ARCHIVED Chipotle

    kbabe1968 replied to grantschoep's topic in Gluten-Free Restaurants

    I have 3 kids (8, 6 and 3)...we eat there maybe once a month. They have a "kids" menu...but basically will make ANYTHING based on the ingredients they use. My kids usually get the carnitas soft tacos (or crunchy, depending on mood). My eldest is brave enough for the guacamole - but it has a tendency to be on the spicy side. The restaurant...
  6. kbabe1968
    Please let us know how it turns out! I've tried a TON of recipes from Land O Lakes gluten free and they've been awesome...this is one I haven't tried yet!
  7. kbabe1968
    Ditto'ing this one! I add a couple tbs of vanilla pudding powder to the mix to give it more of the standard box mixed flavors! I've made this for gluten eaters who have had NO idea it was gluten free. And even my kids don't like cake now unless it's mine! LOL (they are not gluten free, only me!)
  8. kbabe1968
    This looks almost like the recipe for the sponge cake on the back of the potato starch flour I use...except they use all potato starch. Personally, I like the mix at Land O Lakes - (if you go to their website and type in gluten free flour blend it comes up). I use it in all my cakes and have phenomenal results. It's not healthy for you, mind you...
  9. kbabe1968
    I SAW A BOX TODAY! It was $4 something in my regular store...I'm going to check out Wally World tomorrow and see if they have Rice Chex (mine isn't a superW, so don't know if they carry everything...they have a few groceries...but not all of them). I'm so excited that I dont have to pay $6 a box for cereal anymore! I'm curious why they don't...
  10. kbabe1968
    First...I am REALLY sorry that your family won't join you in your gluten free eating! How sad. Now...I have more time than you...and I homeschool too...so I know all about the activites! I do cook gluten free for my whole family. I do allow them to have bread, cereal and waffles that aren't gluten-free...but I cook one meal for dinner and that is...
  11. kbabe1968
    Okay...I was a nay-sayer before about how hair and skin care products couldn't gluten you...not anymore. So...hair and body care...and make up...what do you use? (I have the everyday minerals sample...I'm reacting to it...but I just read that whole other post on it - I'm wondering if I'm reacting to the brushes! My sister gave me a set of Bare Minerals...
  12. kbabe1968
    Sounds yummy!
  13. kbabe1968
    Hi there! Unless you know an "allergen" caterer I think you'd be better off doing the food yourself. I've done meals for more than that and it is really not hard. Think finger foods... Veggie tray with dip (there are some that are gluten free or you could make your own) Fruit Tray with dip Chips/tortilla chips with dips or salsas Big salad...
  14. kbabe1968
    I think the key with potato starch is that a little goes a LONG LONG way as far as thickening power. I've used it before, but a TON less than I would have used of another thickener and it's worked just fine. I would say (someone disagree if I'm wrong, of course), maybe 1/4 the amount you'd use of rice flour or corn starch.
  15. kbabe1968
    Is this the one I posted? Mine deflated too...but didn't change the taste! I'm not sure why they would be hard as a rock other than the egg sub? I don't know. As for the deflating, I have made them when I turned off the oven about 5 mins early and let them cool IN the oven....they did not deflate as much...but I had to be REALLY patient to eat...
  16. kbabe1968
    MMMM.... We're having : Turkey Ham Corn Pudding (stepfather making, he's supposed to use gluten free breadcrumbs!) Green Bean Casserole (using funions and Progresso Creamy Mushroom) Mashed Potatoes Sweet Potatoes Coleslaw We're having cupcakes (gluten-free), and my aunt is bring Gluten stuff... Happy, though!!! mmmmm...can...
  17. kbabe1968
    I buy a bag of frozen hashed browns shredds - forget which kind...but make sure whichever one you choose they are gluten-free, of course. The bag is a 16 oz bag, defrost and dry out a bit on paper towels. I mix them with about 1/4 cup of oil or melted butter (usually butter, but if I'm running low or out, I use oil). I add salt and pepper. I...
  18. kbabe1968
    Cool for you!! Jealous, though!
  19. kbabe1968
    I made gluten free gravy for Turkey Day this year and it was DELICIOUS. I made a rioux of 2 Tbs butter and 2 tbs rice flour. I mixed it well over medium heat until it was a paste and then we added the pan drippings. It had been a Turkey breast, not a full turkey, so we also added about 1 cup water and 1 packet of Herbox Chicken boullion. SO YUMMY...
  20. kbabe1968
    Hey...my MIL just let me know that Meijier's has announced they are going to have a gluten-free food section. We don't have them here...but I thought I'd let you know. You're in MI right?
  21. kbabe1968
    I have one...I have to dig it out...it's a never fail fudge recipe...and it never ever fails!
  22. kbabe1968
    During the winter, I use mine at least once a week. Mine is too small now! 3 qt...we're a family of 5...I need a bigger one! I make soup, stew, casseroles, everything in it. I usually just google a recipe i'm in the mood for or use an old standby. I've had to adapt a few, but that's not too difficult or hasn't been. I love mine.
  23. kbabe1968
    I am not sure the validity of this but...I thought/think it happens because your body, when it doesn't know what to do with something strores the excess in your fat cells (calories or toxins or what have you). AND when you start going gluten free, your body heals and starts to really absorb nutrients again so there is less "waste" and such. I'm sure...
  24. kbabe1968
    Mine are usually pretty tender. I add ketchup or tomato sauce to mine too...so they're a little wetter than the normal meat ball. It also helps to sear them THEN add them to sauce first. This keeps the juices inside instead of cooking the juices out of the meat. I scoop mine with a small cookie scoop and then round them a little then put in a...
  25. kbabe1968
    I just totally got your user name!!!!! Rikki Tikki TAVI!!! A favorite story of mine. Okay...done...not trying to threadjack!
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