Piesmom

Since you liked yours so much - what was the brand of flour you used?

It was Grandma Ferdon's Flour Mix. I use that in all my baking. The cookies were nice and light, not hard like you're sort of used to with store-bought cookies. We just loved them!

Good luck! I hope you like them as much as we do!

Last week I made some cut-out sugar cookies with my son for my DH who has celiac disease. I got this recipe from Shauna Ahren's website, the "Gluten-Free Girl" and they were OUTSTANDING!!! My husband LOVED them and I could never have told you they were gluten-free just from tasting them. Enjoy!

2 1/2 cups of your favorite gluten-free flour

1 teaspoon baking powder

2 1/2 teaspoons of xanthan gum (omit if your gluten-free flour mix already contains this)

1 cup sugar

1/2 cup margarine

1/2 cup butter

1 egg

2 teaspoons vanilla - make sure it's gluten-free. Use only pure vanilla, please (I used extract).

1/2 teaspoon freshly grated nutmeg (I omitted this).

After you have preheated the oven to 350

Yeah - it was a neat site and everything - but for the life of me I couldn't figure out hoiw to contact them!

Thanks again!

Thank you elonwy! He will be happy he can have it.

I appreciate it!

Hi all. I bought as can of NOS for my hubby to try. But after reading the ingredient list, I'm afraid to let him try it. The carmel color or High fructose corn syrup (or something like that) is in it. I can't seem to find contact info for the company - their website doesn't list a phone number (at least not one I can find)!

Anyone know if it is gluten-free?

Thank you!

Kelly

You may want to have his Celiac bloodwork run at more frequent intervals to make sure that his levels have come down, and remain down.

That's a very good idea - thank you!

Thank you everyone for your responses. I feel so bad for him - I was hoping I could find another way just to see if he was being glutened. Now I see there are more people who don't always know right away either.

Thank you again!

Chicken coating? This sounds intriguing!

It's wonderful! If you decide it wasn't from the mix, here is the recipe:

Original Ranch Crispy Chicken

1 packet (1 oz.) Hidden Valley Original Ranch Dressing Mix

1/4 cup cornflake crumbs (I've always just used whatever gluten-free bread crumbs I have)

6-8 pieces of chicken, with skin and bone (we use legs & thighs and I do remove the skin)

Combine dressing mix and crumbs in a large plastic bag. Add chicken and toss to coat. Bake on ungreased baking pan at 375 for 50 minutes.

Makes 4 - 6 servings

My family just eats this up and I like it because it takes no time to make.

Hi. I used to be a memeber on this forum and then life got ahold on me and I drifted away...Can some one please email me a gluten-free free food and snack list? summieone@yahoo.com I was sent a great list by a member of this forum and saved it to my computer. It has since been lost. I would appreciate it.

Hi Avarismama -

Click here - it's a grea list! I know it isn't exactly what you are looking for - but it is very informative.

https://www.celiac.com/categories/Safe-Glut...3B-Ingredients/

If for whatever reason that doesn't work, just log into Celia.com and go to the bottom of the green section on the left side of the hopme page and you'll find it.

Good luck!

Got glutened during the superbowl These are my suspects at the moment:

Cheetos (regular flavor)

Raisinets

Ranch dip (hidden valley powder, added to sour cream)

CC from the pretzels on the other side of the room (but everyone else was eating them along with the safe food)

I thought all the items above (minus the pretzels) were gluten-free. Wrong? Also maybe suspecting soy/dairy overload...still have yet to rule out those in my diet. Do they cause similar reactions?

Hi Sweetfudge -

Clan Thompson's Smartlist states that Hidden Valley won't say that the powdered ranch mix (which my family loves as a breading on chicken!) is gluten-free because of the possibility of CC. We do use it with no problems...but just wanted to let you know.

Hope you are feeling better!

Isn't there an area that you can write a little bit about why you voted for a certain topic. Perhaps we should back up our votes with the importance of why.

I'm going to do that shortly.

Were you able to vote today? I can't find it!!!

We are from Louisiana and my kids have been asking for king cake, so I decided to make a gluten free king cake and my family really liked it!!! I unfortunately could not taste it because I have bronchitis and a head cold right now so I can't taste anything ! I used the pamela's bread mix but followed the sweet bread recipe, I put olive oil in a baking sheet to grease it and then spread out the dough and topped with cinnamin and sugar, made a hole in the middle and pulled it up over the outside. I put chocolate and vanilla frosting (homemade) drizzled over the top and sprinkles on top of that. Oh, I baked it before I topped it at 350 for 25 minutes.

I can honestly say I've never heard of King Cake before (we live in WI). Can you tell me what that is?

Thanks!

I just sent the following Email to a company called Mediterranean Delights, which is located in Vermont, regarding their Baba Ganouj. The ingredient list on their package top lists: Freshly Cooked Chickpeas, Sesame Tahini, Sulfite-free Lemon Juice, Roasted Eggplant, Spices, Sea Salt, Citric Acid (to preserve freshness). To my complete surprise, it also contains wheat and soy - but they were listed on the side of the package.

Yesterday, I purchased your Baba Ganouj at my local Frontier Market. I have celiac disease and cannot consume gluten, which is in wheat, rye and barley. The ingredients on the package top did not list any gluten-containing substances. When I came home, as I was opening the container, I saw that there was a notice on the side of the container saying that the product "Contains Soy and Wheat".

Since I cannot eat this, and I already started opening it, it will go to waste. While I consider myself very lucky to have found out that the item contains wheat before ingesting any, and becoming sick, I am still disappointed that I wasted over three dollars on something that I can't eat.

I would recommend that the notice of common allergens be placed closer to the ingredient list, so as to make it easier for consumers such as myself to read it in the store and not throw their money away, not to mention the risk to their health. Thank you.

ENF -

I'm happy you saw it before you ate it! I can't believe someone would put and ingredient list aside from the allergens. Who does that? I'm so glad you wrote them. Hopefully you will make them take notice. You've definitely opened my eyes to food labels...I guess I will check everywhere from now on!

You are all welcome! I hope you like it! Last night we had company over and no one knew the chocolate chip cookies were gluten-free! I love when that happens! Happy Baking!

Lori-

Which chocolate chip recipe did you use? I used to make Tollhouse because it was my DH's favorite. I'd be thrilled if I could make those again!

Thanks!

Lets keep voting and getting our friends to vote...

I love it. I've voted from every computer in our building (on a daily basis) ours at home and I keep bugging everyone I know to go vote again and again. I think my friends are going to hate me!

I

It's really easy, I just made some a few weeks ago for my family and they disappeared in 5 minutes once they came out of the oven

I simply modified this recipe:

Open Original Shared Link

This recipe calls for frozen bread dough that is thawed out and you just replace it with the Pamela's Bread Mix dough.

I didn't add the hazlenuts or the cloves, and I didn't make the mascarpone frosting. You can serve them plain or drizzle with a little powdered sugar glaze or even frost with cream cheese icing.

You will need in addition to the recipe ingredients a bag of white rice flour and of course the Pamela's Bread Mix.

Butter your dish and then mix together the sugar cinnamon mixture according to recipe. Make up the dough according to the package directions (the non bread maker directions).

Flour your work surface generously with the white rice flour and scoop out the dough onto the work surface with a spatula.

The dough is VERY sticky, so you will need to keep sprinkling the dough and the work surface with the white rice flour in order to work with it.

With your hands kind of pat the dough and form into a bread loaf shape.

Then roll it out with your rolling pin according to the recipe directions (I think it's a 9" x 12" rectangle).

Follow the recipe from here. (brush with butter, sprinkle the sugar cinnamon mixture, roll, cut, and put in buttered dish, cover to let rise, bake)

Tip* Make sure you flour under the dough before you roll it out, and when you are rolling it up into the jellyroll it might stick so I use a knife or a metal spatula to slide under the dough as I go to help it along.

It took me a few tries to get a hang of the dough and to perfect the technique.

The gluten-free dough won't raise all that much when you let it set in the pan for the 45 minutes, but they really rise when they are baking.

It makes the most fluffy, doughy, heavenly cinnamon rolls imo

Thank you Juliem! I am not by any means a baker...but I will give this a try. Prior to being dx w/celiac disease, my husband and son (once a month) would sit down to a breakfast of a roll of 8 Pillsbury Cinnamon rolls and milk and my DH really misses it.

I also found a Chebe cinnamon-something mix and I should try that as well.

Thanks again!

Wahoo - we're still ahead of the game! Tell everyone you know and ask them to tell too! I'm optimistic!!!

I make cinnamon rolls with the Pamela's Bread Mix

Oooooooh - how do you do that? My husband would kill for cinnamon rolls!!!

Well, I blamed mine on gluten. What do you guys blame yours on?

I'm afraid I don't know what to blame it on! I'll have to find an excuse...

Extremely sidetracked maybe? Too much to do (being the woman in the house)? I just dunno what to blame it on!

Kelly,

I've got to say, for today, you are the biggest loser in the thread. You lost $400 dollars in a TV Guide? (sounds like the first line of a country song)

"I lost four hundred dollars in my TV Guide, but the trash was emptied when I went outside...la la la."

Thanks for that Julie. I needed a pick-me-up today so I went back and read that...it just cracks me up!

I think I really like this club girls! Hugs to all!

Piesmom - I was just experimenting with different sizes and shapes so I only made one. I would guess, and this is only a guess, that you could get 8 - 12 depending on how large you make them.

I just used a little pyrex bowl I got from walmart it is a 2 cup clear bowl about 41/2 inches in diameter made by anchorhocking. I have 4 of them. I can't remember if I bought them as a set or individually. I got them to make hamburger buns and chicken pot pies.

I put enough dough in to just cover the bottom and tall enough that by time it doubled it would be about the right size. I let it rise and bake in the bowl. The time has to be adjusted since it is much smaller than a loaf.

Ok - I get it. I'll try foing to Wal-Mart and see if I can find something like that. I know I could do it "free-form" too, but that is so hard since the dough is so sticky. I know someone else said to spray your hands with PAM and that makes it easier.

Thanks so much for getting back to me so quickly!!!

I just started baking my own bread, I was a little apprehensive about it before. I have a bread machine but never use it. I throw all the ingredients (per instructions) in my kitchenaid mixer, put into pans, set on a heating pad set to medium for the rise time and then bake as directed. The only time it didn't turn out, I used a silicone baking pan-not sure if it needed more cooking time or what but one loaf (in metal pan) was perfect and the silicone loaf looked great for 5 minutes and then sunk in on itself...??? It still tasted fine, just looked crazy! For normal sandwich bread I use the Pamela's wheat free bread mix and my DD loves it. The french bread I baked on a cookie sheet. I just spooned it into the shape I wanted, sprayed my fingers with Pam and shaped it prettier, it rose like the recipe said and baked better than I had expected! It took me 2 years to try it, but not sure I will ever buy a 5$ loaf of bread again! Good luck to you!

We made that bread last week as well and we loved it. And that's even AFTER my husband asked me not to make gluten-free bread anymore (he's the one with the celiac disease) because he just didn't like any of them. I will defintely make this again. I was just thinking this morning if I could make it Italian - style and next time I will just add seasonings to it and see how it goes.

Good luck!

WW340 -

Thank you! How many buns did you get out of the recipe?

Aren't we a sorry lot ?!