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larry mac

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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by larry mac

  1. larry mac
    I've just recently made my first attempts at gluten-free cc cookies. I used a "regular" recipe and substituted a blend of gluten-free flours & starches cup for cup (+ X-gum). The same thing that happened to some of the posters in MST's thread happened to me. The dough spread out and melted real thin, you could see thru it, inedible. So I figured, add...
  2. larry mac
    Hello, What does this mean. "I am 6stone 5lbs" I've never heard of this unit of weight. best regards, lm
  3. larry mac
    Thanks MT, that's interesting to know. lm
  4. larry mac
    I'm curious about this myself because I've always warmed the eggs up in a bowl of hot water. I make sure all ingredients are at least tepid or warmer. I'm wondering if the temp can have an exaggerated effect on the x-gum. That x-gum is some powerful stuff. Once I forgot to put it in a recipe. The product was way thin. When I added the x-gum, the thickening...
  5. larry mac
  6. larry mac
    Linda, I'm trying your version next time. That's one beautiful loaf of bread. You have the peaked roof on yours! Do you actually use two egg whites, or powdered egg whites? lm
  7. larry mac
    Barb, I'm 55 and had a messed up stomach for several years. Eating my favorite foods that I had been eating all my life started making me feel ill and have bad intestinal problems. Finally was diagnosed 6 weeks ago with blood and biopsy tests. Haven't had a bite of gluten in 6 weeks and feel 1000% better. I sleep all night long and don't get sick when...
  8. larry mac
    What is this "hot dish" you speak of? Never heard of it. lm
  9. larry mac
    I made it and it turned out good. We all know how much we like warm, fresh made bread, so I'll have to make some comments tomorrow. But right now it has the best texture of any bread I've made so far. A very fine, yet soft, moist texture. Not a "quick bread" feel to it. Taste good. I like it. Some differences with this bread recipe to my regular recipe...
  10. larry mac
    Hey RM, The only recipe I've found in any of my gluten-free books so far is this one from Living Gluten Free for Dummies: "Cream of" soups: Use chicken broth and sour cream or half-and-half. Remember to add the food the soup is cream of - mushroom, celery, potato, and so on - to complete the soup. best regards, lm
  11. larry mac
    Ok, sorry. I got sidetracked. Need to do more baking and less posting. Going in the kitchen now, I really am! lm
  12. larry mac
    If one takes that approach, and uses one of these ingredients for part of the 1 1/4 C gluten-free flour, 1/4 cup garfava flour 1/2 cup potato starch 1/4 cup cornstarch then the recipe just doesn't make sense to me. Think about it, what meaning does 1/4 C of this, or 1/2 C of that have, if one is williy nilly also using these same ingredients to...
  13. larry mac
    I haven't noticed this mix here in Dallas at the stores I've been going to. Haven't used any mixes yet, I've been making my own flour blends (for bread, muffins, pancakes), but I'm definately going to need to purchase or make one for chicken & dumplings. I used jiffy mix (like bisquick) to make the dumplings BC (before celiac). lm
  14. larry mac
    Thanks Laurie, I don't have any excuse now, do I? I'm really going to try it. yours truly, lm
  15. larry mac
    This topic has generated an amazing response, over 100 postings and still going strong. At first there was a lot of discussion as to what ingredients to use and now it's a rising/falling issue. Now that I have just about every ingredient there is (I'm sure there are more I'll need), I would like to try this recipe. What's preventing me from attempting it...
  16. larry mac
    You're right about that. The good stuff is a little pricey, and so many bars & restaraunts use less expensive versions. I myself needed some for a recipe I was making last year (BC-before celiac) and being too cheap to buy the good stuff for cooking, I bought a brand called STOCK Amaretto dell'Orso, imported fron Italy. It's 28% alcohol, 56 proof. Was...
  17. larry mac
    That's really surprising. I haven't tried to make anything without the x-gum, as I thought it was an essential ingredient. Some of my muffins and cookies have turned out a little gritty, and I didn't know if it was the x-gum or the brown rice flour. Since I started a month ago, I've been using a mix of 1 C white rice flour, 1 C brown rice flour, 1 C tapioka...
  18. larry mac
    Cinnamon is good, cinnamon is our friend! lm
  19. larry mac
    Same thing here. With some recipes I've had to add a lot more liquid. And not sure it neccessarily has anything to do with letting it sit too long either. There's no way I could have used some of these mixes without thinning down considerably. Although I have some guar gum, I've never used it, only zanthan gum, and I've had the same problem as you. plantime...
  20. larry mac
    I've long used meat tenderizers on sirloin steak & pork chops. They contain either papain (from papya fruit) or bromelain as the enzymes that break down the muscle (protein). To be effective, you have to get that stuff in the meat by piercing it with a fork. It's hard to find tenderizer that isn't mostly salt though. Adolphs made one with potato starch...
  21. larry mac
    In that case, I think maybe it would be 2-3 small dry bread crumbs. Just for grins, I'll check Monday, I work in a lab. lm
  22. larry mac
    Did it say 50 milligrams (50 mg), or 50 micrograms? 50 milligrams might be 1/4 tsp dry bread crumbs, but 50 micrograms would be one thousand times less than that amount. I heard a doctor speak today and thought it was 50 micrograms. best regards, lm
  23. larry mac
    I would, and do, order a margarita, on the rocks, no mix, use only lime and/or lemon juice (I like them both used together), simple syup or suger & water, triple sec, and a good tequila (for brevity, basically any 100% agave tequila). If you worry about possible caramel coloring, specify a blanco tequila (thats an unaged clear one). The color in 100%...
  24. larry mac
    I don't know about that, but I do have a couple kinds of syrup (besides real maple syrup) here. One, Great Value (walmart) natural & artificial Butter flavored pancake & waffle syrup. Personally, I don't like it, and don't eat it. I only have it because my son doesn't like mine, he likes butter flavored, and said he didn't like Mrs. Buttersworth...
  25. larry mac
    Hi C, Big mistake. I'm pretty new myself (4 weeks), but I've been gluten-free baking like mad (haven't tried making biscuits however), plus I'm somewhat of an old baker anyway, and it has been very challenging for me. Even following the recipes carefully, success is not always guaranteed. "Success" being a relative term anyway with gluten-free products...
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