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kbabe1968

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Latest Celiac Disease News & Research:

Everything posted by kbabe1968

  1. kbabe1968
    My suggestions would be: 1. get a thermometer for the inside of your oven to make sure it's getting to the temperature you need. 2. If the recipe calls for baking powder add a 1/2 more (like if it's 1 tsp, make it 1 1/2 tsp) due to altitude (although, altitude adjustments usually don't need ot occur until over 5000 feet - sorry I don't know the metric...
  2. kbabe1968
    Some of the Healthy Choice micro-bowl soups are gluten free. I've had the beef pot roast soup and it was not too bad. Thanks for the other ideas!
  3. kbabe1968
    Mimi dip - 3 8 oz blocks of cream cheese, 1 cup salsa...blend together until really smooth. Spread on a long thin platter...top with shredded cheese, chopped green pepper, thinly sliced scallions, diced tomato and black olives. Serve with Tortilla Chips. Get a lunchmeat tray (just make sure the lunchmeats are gluten free ones)...and get Kinnickinnick...
  4. kbabe1968
    Pillsbury! I use it all the time now. OH...and no special mixes for me...I use the Gluten Free Yellow Cake recipe on allrecipes.com . I add about 3 heaping tablespoons of vanilla pudding powder to the dry ingredients and it gives it a really moist texture - just like the gluten laden store bought mixes.
  5. kbabe1968
    I know US labelling laws say it must be labelled...BUT I have to say if it's modified FOOD starch - I ALWAYS get sick, but if it's Modified Corn Starch, I do okay. I wonder if there's another additive when they use MFS vs. MCS that makes the difference? I do avoid MFS, but I'm not sure that I HAVE to...it's just something I've noticed for ME. Of course...
  6. kbabe1968
    Joann...actually sounds like your pan is TOO hot...getting done on the outside and NOT on the inside. i had the same problem frying donuts. Just a thought. I know when things aren't getting done INSIDE, our tendency is to increase the heat on the OUTSIDE, but that actually has the opposite effect, thus cooking the outside much faster than the inside...
  7. kbabe1968
    I feel your pain...I'm here to offer you hope. It's a learning curve, but it can be done. Baking has always been my therapy. I used to work in a really stressful job (premarriage and kids) and would bake almost non-stop. I'd always take my goodies to work for my workmates and they'd eat them happily. I've never won awards...but in "my" circle...
  8. kbabe1968
    I remember after the birth of all my kids craving graham crackers and peanut butter. I've been missing them too. I'll try this - do you think I could use corn starch instead of potato starch? I have a hard time paying the price for the potato starch! Also...there is a flour called GRAM flour which is okay...it's ground chickpea flour (I THINK) used...
  9. kbabe1968
    I use my old recipes and substitute a flour blend and add 1 tsp of xantham gum for each cup of flour. As long as it's a recipe that's called for mostly baking powder and not baking soda only, it's been fine (it works okay if it's baking soda AND baking powder, but I've found the baking soda only recipes don't work right with gluten free flours). I like...
  10. kbabe1968
    MMMMM....just discovered Kinnickinnick a few weeks ago. SO HAPPY! I love Lorka bread too Any way, shape, form !!!
  11. kbabe1968
    Hmmmm....Millet, I haven't tried that yet! What's it taste like? I can't help much on the couscous simply because I like the Quinoa. I've used it, so far, in all recipes that call for couscous and it's worked fine. Sorry.
  12. kbabe1968
    Echoing the allrecipes.com Gluten Free Yellow Cake Recipe. I've used this exclusively for the last 9 months for any cake need. It's a hit with gluten eaters, too. It's easy to half, also. i usually half the recipe and make 12 cupcakes. As a matter of fact we just served it as a birthday cake to 40 guests yesterday. NO ONE knew it was gluten-free...
  13. kbabe1968
    I saw this advertised, i wondered if it would work.
  14. kbabe1968
    I've used the Wilton Snow White Icing Recipe before and it was good. I am in the process of baking my son's birthday cake for his party tomorrow. I bought Pillsbury icing this time (I called them and they did confirm glutenfree status for me). I'll let ya know! I do like home made - I've made a whipped ganache before too. I'll post my recipe,...
  15. kbabe1968
    Land O Lakes Gluten Free Recipes are the BOMB! I've tried 3 or 4 of them so far and they've been great! I LOVE the Gluten Free Star Cut Out cookies, great buttery sugar cookie.
  16. kbabe1968
    I wouldn't do it either. No wheat flour (as flour) is passing through our doors ever again. I"m too scared! One of the worst reactions I had was when I was first going gluten free and I spilled flour (we still had some left and I was moving it or something). I had to vacuum it up, and clean it up, there was flour everywhere...it got in my hair, my...
  17. kbabe1968
    I like sorghum flour a lot too - I mix it with organic brown rice flour for breads and stuff. I think mostly, I avoid baked goods in general. I bake a loaf of bread once a month or so. And when I need a treat, I bake my own. Flax for fiber, definitely. I add it to everything I can sprinkle the ground flax seed in for the fiber kick.
  18. kbabe1968
    Nevermind....reread your post....my comment didn't make sense! Wow...a gluten-free Amish Bread...I'm going to have to try that!
  19. kbabe1968
    I like to use Mi-del's Arrowroot Animal Crackers. I add a touch of sugar and cinnamon, as well as the butter to the crumbs to press into the pan. I don't notice a difference at all.
  20. kbabe1968
    YES! I add the powder to the basic recipe that Guhlia posted....it's not part of the original recipe. I liked the box mixes before I was gluten-free and they tend to be stronger flavored than the original recipe of the gluten-free ones. I added the pudding powder to get them to taste more like a boxed mix. I also add extra vanilla extract - although i...
  21. kbabe1968
    I used Aldi brand chips last night, they are very simple ing and have no weird additives. I also use their pudding powder. They've recently started listing allergens, which makes buying generics great! I've also used Walmart's Great Value Brand before b/c they label right on there "glutenfree". Don't forget to search the cupcake recipe on allrecipes...
  22. kbabe1968
    FINALLY...a while back Guhlia gave me the link to the Gluten Free White Cake at Allrecipes... I've been making it, tinkering....well....follow the recipe, add 1 Tbs vanilla pudding powder.... I made them today, and I made a whipped chocolate ganache frosting for them! OH MY!!!! They tasted like the Hostess cupcakes with the little whilte squiggly...
  23. kbabe1968
    So far, I've just pulled out all of the flours...it really hasn't been that cumbersome at all...truly I love baking b/c it requires measurement and focus. you can't think about anything else and bake b/c it's a science. ALTHOUGH...I'm about to try a "workable" dough recipe - one that promises to be able to be used like a regular bread dough. the recipe...
  24. kbabe1968
    I've been THERE!!! I used to work for a company that had an office in Clifton! I'd go up there some for training and we always would go there at least once while there! I used to love their PB pie (bet THAT's not gluten free, oh well). We uced to call it "Pork & Richards" b/c one of the guys had an accent and when he would say it, that's how it...
  25. kbabe1968
    I got a refurbished one for mother's day...got the Professional...5 qt bowl. I agree with poster who says to get the extra bowl...I would LOVE an extra bowl. I LOVE my Kitchen Aide and I use it at least 3 times a week. I like having a refurbished one, too, means that if there were problems, they've all been fixed...and it was about $150 cheaper...
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