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kbabe1968

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Latest Celiac Disease News & Research:

Everything posted by kbabe1968

  1. kbabe1968
    sent hubby the link. he's gonna have to get rid of Old Smoky. I'm so sad!!!! Before we moved to Phoenix he had this beautiful Weber grill...big one with gas igniter, etc. We moved so fast, we gave it away. When we moved to Phoenix we bought a Weber standard one at a garage sale for like $3. We had to buy new grates and fix one leg, which cost...
  2. kbabe1968
    I'm so glad you mentioned the brand name! I was at Acme this week looking for plain yogurt. I saw it there, i was shocked to see it in a regular store. It was not cheap though. i'm going to see if it's cheaper at our Whole Foods. SOMETIMES I find they are the cheaper b/c they will buy in more bulk than a store that doesn't sell much of it.
  3. kbabe1968
    I'm just dumbstruck. I've been sick ALL week trying to figure out what's been happening. I'm in shock. i never even thought to check. We grilled out FOUR TIMES this week. UGH!!!! Sending hubby link to this post. Gosh, I just cannot believe it. We totally use Kingsford. I just didn't even think. Feeling like a moron!
  4. kbabe1968
    I've been doing this only 6 mos....but learned that A LOT can be made with rice flour...and xanthum gum! The only prepackaged foods I indulge in that are gluten free are waffles. I do bake my own bread - i use the Lorka150 recipe. AND IT's EASY....mix it, pour it, let it rise, bake it. NOTHING like baking a glutened bread at all. We make pancakes with...
  5. kbabe1968
    I am interested too. I live outside of Philly, so there are soft pretzel places practically at every corner. I miss them too. VERY MUCH. My favorite lunch used to be a Philly pretzel with spicy deli mustard. We'd stop on the way home (literally a store on the corner of my street) from grocery shopping EVERY time. Haven't been able to stop for the kids...
  6. kbabe1968
    SORRY!!!! Caused panic with Tostitos....I MEANT DORITOS! DORITOS in our area has a "plain" tortilla chip, but it's got wheat starch in it. SORRY!!!! TOSTITOS are FINE... Again, apologies! ALSO...on the Progresso - MAKE SURE YOU DO NOT BUY A CREAM OF MUSHROOM SOUP LIKE CAMPBELLS. Progresso ONLY. Creamy Mushroom is what it's called NOT Cream OF...
  7. kbabe1968
    Hi there. I'm so sorry for your friends daughter. How awful. I hope she heals and recovers quickly. You are such a kind friend to do this for them. I have found for pasta dishes, Tinkyada is the one that freezes best. It's a brown rice pasta, but it doesn't over absorb water like some others do. Some REALLY easy, very freezer friendly...
  8. kbabe1968
    Can I volunteer to be the host? LOL My greatest dream has always been to be on Food TV. Oh well...gotta at least dream big! LOL
  9. kbabe1968
    You could mix potato flour and sorghum....that would work.... Our pancakes are: 1 cup flour (do 1/2 potato flour - not starch - and half sorghum) 2 tsp baking powder 1 Tbs sugar pinch salt 1 egg, beaten 1 cup milk 2 Tbs oil Mix the dry. mix the wet. Pour wet into dry. I'm sure you could try quinoa flour too, that might work. We mixed...
  10. kbabe1968
    Get a pizza stone. There are several brands out there - you can even get them at Walmart. i'd invest in a good one though. use is ONLY for gluten free foods b/c you do not wash it with soap - only hot hot water. Anyway.... I have not tried the crusts you talked about ($7.50 is just too rich forme to have pizza!). I have made homemade crusts though...
  11. kbabe1968
    Lorka150 bread is my favorite gluten free bread, hands down. I like it fresh out of the oven, toasted, french toasted, grilled cheesed.....diced and cubed for croutons and as bread crumbs. Can you tell I like it? LOL
  12. kbabe1968
    I don't make it, but hubby does. We've found that two things are KEY in making taste like the takeout kind. First is use a short grain, or sweet rice so that it's stickier (like a sushi rice). Second is to make sure you make the rice a day ahead and let it be COLD before you fry it. If it's warm or wet, it gets really mushy. Make sure your skillet...
  13. kbabe1968
    I've been able to find recipes with "gluten free" in the title at all the biggies.... allrecipes, recipezaar, cooks.com, etc. Of course, there are a TON on this site too. I always start here first then go to the others. The ones from here so far have been good. And passed with gluten eaters as the "real" thing. That yellow cake (tHANK YOU GULIA...
  14. kbabe1968
    For future....to store them/transport them, use a large shirt gift box....cut big X's about 2" or so apart on the lid. Press them open just enought that they won't crush the cones when you put them in it. Other idea is to get an ice cream cone stand from a food supply, they are not expensive. One available around the corner from me is only like $6.99 or...
  15. kbabe1968
    Katydid...your so funny! hubby joke with me that if we had a fire he'd wake up to me saying "Honey You grab the kids, I'll get the KitchenAid!"
  16. kbabe1968
    I use sorghum too. I do find it takes longer to rise. I have to make sure I use the Rapid Rise yeast, too. Hope you get your kinks worked out...it really is great bread.
  17. kbabe1968
    I used it again this morning! Gluten free donuts. Truly just don't know how I survived without it! LOL!!!! At first I really thought I wanted the tilt head - for ease of adding ingredients. BUT...I really don't mind...especially b/c you'd have to turn it off anyway. It's been very neat and easy to keep clean. I like that too...that had been a small...
  18. kbabe1968
    hanginginthere - what an interesting tip, I'd never heard of that before at all....where did you hear it? I may try it next time!
  19. kbabe1968
    I make my own sauce. 1 can crushed tomatoes 2 tbs olive oil 1 very small onion 1 half green pepper 2 cloves garlic 5 or 6 fresh basil leaves Cut veggies in SMALL dice, chop as small as you can. I have one of those food chopper things and make it almost liquid! Mince Garlic (I have a garlic press) Saute veggies in olive oil for 5 or 10 minutes...
  20. kbabe1968
    I find that using baking powder works best....maybe the recipe had a misprint and it was supposed to be powder. For a pineapple cake, theres so much acid in the pineapple that you really shouldn't use baking soda, especially that much of it. Soda reacts to acid and really just kinda bubbles up too much. I would try baking powder in those measurements...
  21. kbabe1968
    Hi there. Yeah, bread is not an often thing...I make a loaf of the Lorka150 Gluten Free Flax Bread once every couple of weeks. I usually eat about half of it the first couple days, then the last half gets ground into bread crumbs (great ones, btw). I'm finding for a sandwich, I absolutely love wrapping fresh turkey or ham lunchmeat (we gotta good deli...
  22. kbabe1968
    Sound yummy. Do you think you could use honey instead of molasses or just omit it altogether? i don't have molasses and I don't want to go get it. also, do you think it'd be okay to half the recipe? My hubby can't have PB so it would just be me and the kids eating it. THANKS
  23. kbabe1968
    The only one I've bought since going gluten free is Kraft since they are meticulous about labelling. I have not had issues with them. I'm psyched too - I just found a puffed rice cereal that is CHEAP and says glutenfree right on it! Hoping to try making rice crispy treats from it. i know it'll be a little different...but close is better than not...
  24. kbabe1968
    I got the Kitchen Aid 5 Quart Professional as a Refurb (it works great and was more than $250 cheaper than brand new). It had the bowl and all the blades (paddle, whipper and dough hook). I LOVE IT. It's the drop lever one...not the tilt head. I actually like that better...but I hear the tilt head takes up less space (the drop lever one is about...
  25. kbabe1968
    You'll find, as we all did, that you can't just use one cup for cup and be happy. It's a delicate balance of flours and starches to make a good mix and then, even then, it does not react the same way as wheat flour. Now...that being said. I LOVE Sorghum. It's a nice dense flour that smells very "wheat" like. I use it as a base and mix with white...
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