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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
    LW, I hate to do it cause it's a PITA, on top of an already big deal, but I probably need to start sifting with the Xanthan Gum. I sifted (but only 1 time) when I made my last big batch of 4 flour blend, but I didn't put any other ingredients in it. Do you pre-sift, or sift each time you bake something? lm
  2. larry mac
    I noticed the shiny thing also. You can really see the thickening effect. lm
  3. larry mac
    I haven't seen this sorghum flour anywhere. Have been to Whole Foods, Central Market (a larger, even nicer Whole Foods), and two large Asian Supermarkets here in Dallas. I'm wondering if this is a real Flour, or a starch flour. A real flour will have fiber & protein listed on the nutrition label. A starch flour will have neither, only calories. ...
  4. larry mac
    Did you mean you used brown rice for the gluten-free flour and sorghum for the garfava? Would you please let us know exactly what you used for all the flours listed in the original recipe? Thanks. lm
  5. larry mac
    KB, I'm certainly no expert on gluten-free baking, but I've made two kinds of muffins in the last week, and both came out good. I just go to Allrecipes.com ( the thing I like about them, is the recipe allows you to change the number of muffins, or whatever your making, and it automatically adjusts all the ingredient volumes for you). For instance, if a...
  6. larry mac
    Dear H, More like a Focacha bread actually. Not like a Pita bread at all, sorry. But, one of these days, I would like to try to make something like that. I love Gyro sandwiches, and wonder if I showed up at my favorite Greek Gyro place with my own Pita bread, if they would use it for me. Actually, I was wondering the same thing about my favorite Hamburger...
  7. larry mac
    Hey Artgirl, This probably rises too much (even without the Xanthan Gum) for Pizza or dessert. I've questioned the need for 3 large eggs, but am reluctant to make any changes just yet, lest I introduce new variables, risking more failures, until I have the proven ability to repeatably make gluten-free bread successfully. Plus, I'm trying to put...
  8. larry mac
    The recipe is from the recipe archives link on this website. It's Beth's Basic Bread. She uses a Welbilt bread machine but I make it with my mixer and then in the oven. (Instructions are what I do) Dry ingredients: 2 C gluten-free flour 1/2 C white rice flour 1/2 C brown rice flour 1/2 C tapioca flour/tapioca starch flour (they are the same thing...
  9. larry mac
    Hi there, I'm at work right now, but will post the recipe when I get home. It's one that I got from this site, with equal amounts of Brown Rice flour, White Rice flour, Tapioka Starch flour, and Potato Starch flour, two cups total, plus one third cup powdered milk. Three eggs, one half cup water, and three tbsp butter. One tsp salt, and 2 tbls sugar. One...
  10. larry mac
    Hello group, Working on my third week. Just found this forum last night; this is my first post. The subject is sandwiches. I tried several store bought gluten-free breads and found them pretty awful (better than nothing, but not good). Too dense for good sandwiches, needed heating just to be edible, yet resisted toasting well. Started making my own...
  11. larry mac
    Oops, moved post to baking section! lm
  12. larry mac
    Hi Jen, Working on my third week myself. Just found this forum last night; this is my first post. The subject is sandwiches. I tried several store bought gluten-free breads and found them pretty awful (better than nothing, but not good). Too dense for good sandwiches, needed heating just to be edible, yet resisted toasting well. Started making my own...
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