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kbabe1968

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Everything posted by kbabe1968

  1. kbabe1968
    Man...if you need to add fiber, I'd go with flax seed. That's a great way to bulk up the nutrition of the flour.
  2. kbabe1968
    Yeah, i was actually dissapointed at our Asian Market - we actually have a HUGE one not far from us. They had small bags of rice flour, and sweet rice flour, but that was it! and it wasn't even that cheap. We have a large asian community around here, so I think they know they can make the $$. Luckily we have an Indian/Asian grocery near here - they...
  3. kbabe1968
    UGH! I had shingles on my face and in my hair when I was pregnant with my 2nd child. I was MISERABLE!! they are the WORST!!! I still have scars from them and the "shadow pain" and he's now 5 years old! I HATE SHINGLES. I have heard that stress brings them on as well. Hoping you heal quickly....
  4. kbabe1968
    ME TOO!!! The last time I got sick it was from having the Alice Springs Chicken!!!!! I'm wondering if they've changed it's preparation but the menu hasn't caught up?
  5. kbabe1968
    My understanding is that if it is made/packaged and processed in the borders of the US that the MFS is supposed to be made from corn or another non-wheat grain. BUT...I have been burned on that before. Because items can be processed outside the US and packaged here - that gives them a loophole in the law and they can claim ignorance. I would wait until...
  6. kbabe1968
    I'm dittoing too - I just made these (followed the recipe strict this time! no funky flours!). They were DIVINE...I did add a little bit of vanilla pudding powder to the flours just for an extra kick of flavor. I iced them with Wiltons Snow White Frosting recipe (it's on their site). I just served them to 6 7-9 year olds...NOT ONE OF THEM made a face...
  7. kbabe1968
    OH MY GOODNESS! I had pizza tonight and it actually tasted like PIZZA!!! If you get the chance, and you like pizza try this recipe... Open Original Shared Link My only suggestion is to bake the crust alone for longer than the 10 minutes they recommend. I'd bake it for 20 THEN add the toppings and bake for 15 minutes. It was REALLY GOOD. If...
  8. kbabe1968
    I bought flax sead meal...it did say to refridgerate...that does slow down the process. A friend of mine who is a ND said that for optimum nutrition it's best when freshly ground. Next time around I'm going to buy whole flaxseed and grind myself. The important thing is if you buy whole, ground, whatever, to refridgerate it.
  9. kbabe1968
    I'd use rice flour or corn starch. The only reason I'd suggest rice flour over corn starch is that rice flour has a higher temperature tolerance than corn starch. Basically, corn starch can be heated past it's thickening point and be rendered useless, whereas rice flour will act more like wheat flour. Make sure to post the recipe when you're...
  10. kbabe1968
    I have the Rival 3 qt oval one. I like it, although I'd like the 6 qt for bigger parties, etc. It's nice and ALWAYS does a nice job. I got the one with a removable crock (do they even make the other kind anymore???). I LOVE that feature.
  11. kbabe1968
    To my knowledge, I have not had problems with the stones. I have on occasion put a piece of tinfoil over the stone before putting a food down on it. But I haven't had any gluten reactions at home that I can tie to the stones. I WAS a rep for a while, I think it would depend greatly on how seasoned your stone is. The food gets burned away while the stone...
  12. kbabe1968
    We love quinoa around here. Added it to our diet about 2 months ago. If you rinse it before cooking it takes that weird bitter taste from it. Even my kids like it! Yep...couscous is just pasta....wonder if we could convince Tinkyada to make brown rice couscous?
  13. kbabe1968
    I have a large pizza stone and several other stoneware pieces. I think they do the same thing...absorb the moisture without making something too dry. I love my stones. The long bar pan and stone are ALWAYS in my oven....maybe that's why (except for choco chip cookies) I've had some success with gluten free baking. I'd keep it....I think it'd be...
  14. kbabe1968
    Okay, one of my favorite cookies is one from the Food Network...it's by Rachel Ray... Basically it's a sugar cookie dough (packaged) and you mix in macadamias, coconut and white chips... My question is...what is the BEST, neverfail, close to real gosh-darned sugar cookie mix out there. I have leftover coconut from making ambrosia last weekend and I...
  15. kbabe1968
    Can't remember which magazine I cut it out from, but I think it was Family Circle? They have a recipe for a flourless Chocolate Cake too. Similar to this one, but slight variations. Hoping to try soon
  16. kbabe1968
    I hope it's been noted that I totally agree with you. That is exactly why I posted an apology. Not just to everyone here, but also meant for Scott. This is an AWESOME site, forum, etc. LOTS of incredible information. I'd be totally lost without this site and the countless hours he puts in making it so.
  17. kbabe1968
    You crack me up!
  18. kbabe1968
    I imagine Scott would need some sort of compensation...I'm sure the advertisers we see around the site pay Scott to be able to be part of it. I just don't have the funds to pay for advertising. I'm not sure how the rules apply if others were to post the link. I would imagine it would still be a violation...I don't know.
  19. kbabe1968
    Thank you all!!! i won't be able to experiment again until after the weekend. I'm going to try that last one! WOW...i can imagine the addition of pudding is wonderful. I've been on the fence about premixing flours, but it looks like it makes great sense. I need to find a big glass jar or something ot keep it in...oh...and a place in my kitchen...
  20. kbabe1968
    Morally wrong is the not the correct phrasing....healthfully wrong? You know, the evils of hydrogenated oils and trans fats and such....They really aren't too good for you. Okay, so, right, I get it, Chocolate Chip cookies aren't exactly healthfood. LOL
  21. kbabe1968
    Can you please post the pierogi recipe? I'd LOVE to make homemade pierogies. oooohhh...please???
  22. kbabe1968
    I've been using a mix of Sorghum, brown rice, white rice and corn starch. I can't remember where I got the flour mix recipe. Maybe I'll bite the bullet and buy it for cookies. Also, I've been using butter. Maybe I should use shortening...is that better in gluten free recipes? I have a moral dilemma with shortening because it is hydrogenated - unless of...
  23. kbabe1968
    It happened AGAIN. and AGAIN.... I HAVE to be doing something wrong. They spread...flat. I followed the Nestle's recipe and used a gluten free flour blend with Xgum added. Now, they make a great cheesecake crust mind you. BUT they were NOT Chocolate chip cookies. Help me. My milk is lonely for something to dunk. Thanks!
  24. kbabe1968
    No. It has been deleted. Rightly so, it was a violation of the rules (see posted above). Not intentional, of course. Scott does an amazing job of gather information, articles and links for this site for us with Celiac. It's the first place I found when I went gluten free and has been a GODSEND to me. I'd be sad without it. I know he is protecting us...
  25. kbabe1968
    I should have read them again too. When I first signed up I had my blog in my signature (which I also have on other forums I am a member of). I was asked at that time to remove, and move to my profile which I did. And this time, I hesitated to post the links. And I guess I shouldn't have even told anyone. I was really just trying to show that being...
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