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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
  2. larry mac
    I have never tasted a rice cake, but am eating Quakers rice snacks. They're certainly different than regular chips such as fritos, cheetos or potato chips (which I also eat). Cheddar cheese are kind of strange but not bad really, kind of addicting. Taste like cheese popcorn. They are thicker than the others. There is no wheat or oats listed. Rice flour...
  3. larry mac
    I've tried calling them the last two days, but nobody answered. I'm going to my first meeting of the Lone Star Celiac support group Saturday, and am hopeful for some good local advise on sources etc. It's ridiculous that I haven't been able to find any Bobs Red Mill sorghum flour even. lm
  4. larry mac
    Hi Sue, Since nobody else is commenting on this topic right now, I think I'll throw some more thoughts out there (please see my first post above). Maybe we can spur some further debate from the Kitchenaid and Mixmaster users. I'm of the opinion that too often people put way too much emphasis on "watts". I believe there are much more important factors...
  5. larry mac
    I don't have a bottle of Lea & Perrins Worcestershire Sauce right now (I'm so ashamed as it's undoubtably the very best, and I bought French's last time 'cause it was cheaper), but I'm pretty sure it contains both anchovies and tamarinds. Don't know about gluten. Here are the ingredients listed on a bottle of French's made in the USA from my fridge (should...
  6. larry mac
    Unfortunately, here in the DFW metromess, the local NBC affiliate ran a whole hour of ice/snow related weather coverage during the noon hour that normaly would have Martha's show. Don't know if they are going to show it here on another day or what. I had recorded it and after discovering what happenned, I just deleted it. It's pretty big news here when...
  7. larry mac
    Hi CA, Are you getting your sourghum flour from them? I couldn't find any here, so I ordered some from them online a couple days ago. Haven't received a response from them however. best regards, lm
  8. larry mac
    Both of the cookbooks I just acquired have info just such as that, plus a lot of other useful info. Be forewarned however, most of the recipes specify sorghum and garfava flours (Bette Hagman is adamant about nothing replaces sourghum, and Donna Washburn & Heather Butt say you can use any bean flour, but also that nothing replaces sourghum). I haven...
  9. larry mac
    Oh, I hope that didn't seem rude. Believe me, I've been directed to the snopes.com site a number of times. You were'nt the only one referring to that anyway. lm
  10. larry mac
    Angel, I wouldn't have any idea why you are getting sick, but would like to comment on the bottled water. If I'm not mistaken (and I could be), most bottled water is supposedly filtered thru activated carbon, much like the home water filters. This removes the chlorine compounds that must by law be at a minimum level when the water reaches your house. This...
  11. larry mac
    Please excuse me for jumping in here. This post reminded me of a soy sauce I bought a couple weeks ago and hadn't tasted yet. So I just did and it seems really good. It's Eden Organic Tamari Soy sauce, naturally brewed. It says it is the type of soy sauce that is characterized as wheat free, mash brewed for six months. Ingredients: water, organic soybeans...
  12. larry mac
    No, can you believe it? I tried Whole Foods and Central Market, which is even larger and nicer. They have white & brown rice flour in bulk. Also, Bob's Red Mill stuff in some varieties. No sourghum, no garfava (I did get garbanza), no quinoa, no romano bean flour. You would think that with 5-7 million people in the Dallas/Fort Worth "metromess", they...
  13. larry mac
    That was pretty funny at the end - "I'm back baby!"
  14. larry mac
    Re: Sourghum search Thank you kolka for the info. I tried calling a few Indian grocery stores here in the Dallas area, and they had no idea what I was talking about. One even told me "jawal" was barley, but I googled it like you did and it's sourghum. There is a slight language problem impeding communication. I'll just have to visit some of these...
  15. larry mac
    Hey, I wasn't trying to talk you out of eating your pecans. I've worked in laboratories all my adult life. Chemicals are nothing to me. People take antioxidant suppliments all the time. Besides, that BHA & BHT must be working pretty good, I've never had Herpes or Aids (ha,ha) ! lm
  16. larry mac
    Hi Dianne, Hope you don't mind me jumping in here. Thought I might offer something since Amy's not on here right now. Her quantities (2 c rice flour, 2/3 c potato starch, 1/3 c amaranth flour) are a standard and convenient way to measure flours. Then use however much you need (you will have some left over). In other words, it would be impractible to mix...
  17. larry mac
    From the Arrowhead Mills website I got this info: Gluten Free All Purpose Baking Mix Arrowhead Mills Gluten Free All Purpose Baking Mix provides the very best ingredients for your biscuits, waffles, breads and cookies -- wheat and gluten free!! Easy to use and so delicious, this convenient mix is made from a base of flavorful brown rice flour...
  18. larry mac
    Looks like the BHT keeps your Pecans from going rancid. Here's some info from about.chemistry.com. Best regards, lm How do they preserve food? BHA and BHT are antioxidants. Oxygen reacts preferentially with BHA or BHT rather than oxidizing fats or oils, thereby protecting them from spoilage. In addition to being oxidizable, BHA and BHT are fat-soluble...
  19. larry mac
    Hey Sue, I have a Sunbeam Mixmaster, Heritage Series, Legacy Edition, in Antique White (cream, almond?). It's a beautiful mixer, and I really like it. Got it for Christmas two years ago and it has performed well for it's intended purposes. Those would be mixing cake mixes, making whipped cream, merangue, other light duties. You can not make real bread...
  20. larry mac
    Dear M, I've only used quick rising yeast so far. Both times I've made this recipe using a regular loaf pan, I've put it in a warm oven and let it rise until doubled or a little more. Then I've taken it out, heated the oven to 350 for about 10 minutes, put it back in and baked it for about 30 minutes. Both times it has been very good (compared to the...
  21. larry mac
    Update on this post - Second attempt: I tried this again, and with all ingredients mixed just as before (except leaving out Xanthan Gum), the batter was thin as pancake batter, thin pancake batter at that. So, I obviously did not leave out the Xanthan Gum the first time. Added 1/2 tsp Xanthan; still too thin. Added another 1/2 tsp Xanthan; better. Shaped...
  22. larry mac
    We feed our Miniature Schnauzer, Phoebe Buffay, Authority dry dog food (Petsmarts brand). It has no animal by-products or cereal. We mix a little hot water in it. 1/2 cup in the morning, and 1/2 cup in the evening. She weighs 18-20#. An occasional cherry tomato, she loves 'em. No human "scraps" per se, but an occasional small bite of leftover meat. Oh...
  23. larry mac
    55 here. Have had GI problems for couple years. Finally dx 3 weeks ago after all blood, urine, stool tests, then endoscopic duodenal biopsies confirmation. Definately doing better, but have had a couple small lapses. Am trying to be very, very careful, but keep finding stuff not supposed to be eating. Had a really good salad (almost never even eat salads...
  24. larry mac
    Yesterday, I bought some Berry Berry Kix, and some Honeycombs. Not my favs, but no Wheat, Barley or Malt listed.
  25. larry mac
    The two large Asian Supermarkets I've been to lately had White Rice Flour for about $1 a pound, or less. They also have Tapioca Starch and Potato Starch @ .67 to 1.05 a pound. There are probably 4 or 5 different brands, and they usually come in 12 or 16 oz packages. Also got some Sweet Rice Flour, Glutinous Rice Flour, Mung Bean Powder, and Sweet Potato...
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