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Posts posted by Bethrenee

  1. So what if it says "Made in Mexico" on the package and has maltodextrin in it? Like packaged Kool-Aid for example...? It would have to say wheat b/c it is sold in the US?

    I don't know, so this is just a guess.. But I think it means things made in the US. So if its made in mexico, and it has maltodextrin in it, there is no guarantee it is gluten-free. I don't think the selling location matters, just the manufacturing...

  2. What about the Maltodextrin? I'm new at label reading too - and I thought I watched for that one...Is that another US is corn - others may use something else?

    I have the demelix ones too - I found them at Walmart and Target (I LOVE TARGET). They are yummy with salsa :)

    I couldn't remember why I wasn't concerned with that :) Too much information to keep track of! :)

    So I looked it up - this is what I found:

    Maltodextrin is prepared as a white powder or concentrated solution by partial hydrolysis of corn starch or potato starch with safe and suitable acids and enzymes. (1) Maltodextrin, when listed on food sold in the USA, must be (per FDA regulation) made from corn or potato. This rule does NOT apply to vitamin or mineral supplements and medications. (2) Donald Kasarda Ph.D., a research chemist specializing on grain proteins, of the United States Department of Agriculture, found that all maltodextrins in the USA are made from corn starch, using enzymes that are NOT derived from wheat, rye, barley, or oats. On that basis he believes that celiacs need not be too concerned about maltodextrins, though he cautions that there is no guarantee that a manufacturer won't change their process to use wheat starch or a gluten-based enzyme in the future. (3) - May 1997 Sprue-Nik News


    When labeled as

  3. My husband likes Jose Ole Taquitos Chicken flavor (in corn tortillas).

    We are new to the ingrediant reading, but I think they are gluten free - Stone ground corn masa flour, water, guar gum, vegetable oil - tortillas. filling - chicken meat with modified corn starch, salt, sodium phosphate, water, and then less than 2% of peppers, onions, alt, spice, garlic and onion powder, paprika, chicken flavor, salt, maltodextrin, sugar, fat, whey, vegetable stock (carrot, onion, celery), flavors and turmeric, vinegar, soy flour, modified food starch.

    We were told that in the US, in the last couple of years, companies have been required to put on their labels if the modified food starch is from wheat. If it is not listed, then its from corn.

    The box also lists that is contains milk and soy. (other versions say they contain wheat, but this one doesn't).

  4. My husband practically lived off those Thai Kitchen plastic dish noodles for the first month he was diagnosed. He was able to take them to work, and have something for last minute lunches/snacks/etc. Of course, he is burned out now, but it gave us time to figure out other foods!

    I hadn't seen the "Ramen" version of those - what store did you buy them from? I have Jewel, Ultra, Food for Less, Dominicks, Whole Foods, Trader Joes, Meijer, um, probably lots more! :)


  5. I would LOVE a frozen bread dough! I used to make regular bread, rolls, cinnamon rolls, and cinnamon pull aparts (some people call it monkey bread I think) all with frozen bread dough. My husband was diagnosed gluten intolerant (I guess less severe than Celiac's??), so he occasionally takes a chance with cross contamination, but I would prefer to minimize the risk.

    In my area, Meijer's carries frozen gluten free products. I think Whole Foods does also. Ultra Foods has a small section dedicated to gluten free products on the shelves. Then there are the organic and health food stores.

  6. Success! And in a regular store! If you have Jewel Stores (and maybe Albertsons?) check there. I found two different brands of soup base, in chicken, beef, and vegetable.

    I think one of them was called "Better than Bullion". But I found it near the regular bullion.

    (and it was gluten free, as far as I could tell - I'm still new at reading labels. But the chicken may have milk products (I can't remember)..

  7. I tried rolls - very basic, just scooped some dough into my hand and rolled it into a ball. My husband loved them! I am not much of a baker, so I am just trying whatever pops into my head. I thought next time I would try rolling it out (might be hard to do?) and cutting out larger sizes to make hamburger buns.

    But what he really loved was the grilled cheese sandwiches I made last night - we both agree this tastes better than any white or whole wheat bread sandwich!

  8. Sure!

    2 C gluten-free flour (Br. Rice, potato starch, tapioca starch, xanthan gum)

    1/3 C Butter (or margarine or shortening)

    3 tsp. Baking Powder

    1 tsp. sugar (Leave out if making dumplings)

    1/2 tsp. salt ONLY if using shortening

    1 C Milk (or rice milk)

    Cut butter into flour, baking powder, sugar (and salt if using shortening). Cut into very fine pieces!

    Stir in milk until well mixed.

    Drop by heaping spoonfuls onto lightly greased cookie sheet. (Don't make them too big!)

    Bake at 400 for 10-12 minutes (depending on size)

    These are good with garlic and romano cheese stirred in with the milk too!

    I will have to try this! Do your biscuits rise a bit while baking?


  9. I know its not just a matter of substituting rice flour for wheat flour, but I really love these biscuits.

    2 c flour

    3 tsp baking powder

    1/2 tsp salt

    1/4 c shortening

    1 c milk

    mix shortening and dry ingrediants till crumbly like pie crust. Add milk and stir just until mixed. Drop by spoon on to cookie sheet. Bake 12-15 minutes at 400 degrees.

    I've tried substituting rice flour before I knew anything, and that didn't work. They were heavy and didn't taste good. Next I tried substituting the Hagman gluten-free mix, and adding about a teaspoon of xanthan gum. That was better - good taste, but still didn't cook quite right.

    Anyone have any thoughts on what else I could do?


  10. Hi, hoping I could get some opinions here... I have a recipe for a rice hamburger hotdish that I'd like to make gluten-free... the only needed change is the cream soup.. I have Betty Hagman's recipe for that...

    Here's the original recipe: 1 lb hamburger, 1 chopped onion, 1 can cream mushroom soup, 2 cups water, 2 chicken bullion cubes, 1 cup chopped celery, 2 Tblspoons soy sauce, and 1/2 c uncooked rice.

    Betty's cream soup recipe calls for a mix that includes rice flour, dry milk, powdered soup base, and seasonings.

    My question is - Betty says that to use this in a casserole, you add 4 Tablespoons of her mix to 1.25 to 1.5 cups of hot water. This substitutes for "canned soup".

    My original recipe already calls for 2 cups water plus the can of soup. Do you think I should use the 2 cups water plus the 1.5 cups with the cream soup mix? I think I need to, because of the uncooked rice in the recipe will also need water. But I am having doubts :) (Maybe I should just use the 2 cups water and not add anything more?)

    Help! hehe :)


  11. I don't know if this helps any, but I'm trying to make the same recipe, and wondering what to use for the powdered soup base... I did a search online and your question came up! I also found the following paragraph...

    "Soup base

    This is a product that has been used for years by professional chefs, and only recently available at regular grocery stores in small enough quantities to be practical for the average home cook. This isn

  12. The loaf rose up well and I put the flat pan over the top as suggested and that did help square off the top surface. When I put it in the oven, the dough was about 1/4 inch over the top in the center. It rose up another 2 inches, and STILL FELL after I took it out of the oven.

    WHAT AM I DOING WRONG??? Should I let it sit in the pan for a while before taking it out???

    Mine fell a little bit, and caved in on the sides a little bit, so next time I'm going to let it sit in the pan for a few minutes (I took it out right away)..... But ABSOLUTELY Delicious - and pretty easy to make! My hubby loved it too, and since he's the one who has to eat it, that was the point.... My mom was even interested in the recipe, just because she liked it....

    So I volunteer to be a tester! Consider me the inexperienced guinea pig - to see if the recipes are user friendly for the inexperienced baker! :)


  13. I've tried a couple of mixes from the store, and my husband didn't really like them (him - gluten intolerance, me trying to be supportive). I wanted to try this recipe since everyone is raving about it, but I think I messed up!

    Mine was not "pourable" into the bread pan - it was very thick. I double checked and I put the right amount of ingrediants, and I used the gluten-free mix by Hagman for the gluten-free flour. Its attempting to rise right now, but I've never had very good luck with bread, so we'll see what happens.

    I think next time I'm going to try the sorghum flour instead of the garflava - I am not so sure about this bean taste.. maybe it bakes out a bit?

    Any thoughts or advice would be appreciated! Also, we don't have a bread machine, and I want to hold off purchasing one until we know if I will be baking bread or just buying the occasional loaf from the health food store... But should I get a heavy duty mixer? I only have a hand one, and it is not capable of mixing this batter/dough...

    Thanks! Beth

  14. Hi, I am new to the site, but already have found tons of useful cooking and food tips! A little background on me, in case it helps with the questions:

    My husband has been diagnosed with gluten intolerance - one doctor tested him this summer for celiac's, but said it was negative. However, my husband got worse and worse, and we were eating lots of high fiber foods to be healthy, so its little surprise. Anyway, we didn't like this doctor for many reasons, went back to a previous doctor. This means we have to now drive 3 hours to see him! The current doc gave him the diagnosis of intolerance, and is going to review the previous celiac's tests, but in the meantime, he put my husband on the gluten-free diet, and it has done wonders for him!

    At first we just tried to cut out anything with gluten, but now I am trying to add back in some of our favorites like pasta and bread. The main problem I'm finding (besides my baking skills!) is that I was used to eating a high fiber diet (I used Weight Watchers to lose 20 pounds) and many of the ready made foods and even some homemade ones rely on rice flour and other ingrediants that have lots of calories, lots of fat, and very little fiber.

    Can anyone recommend things we can try to 1) maintain healthy diets, 2) not lead me to gain weight back, and 3) even potentially allow him to lose weight (he would like to lose 20-30 pounds).

    I thought he might actually lose weight because of all the cookies he is cutting, but instead, he is relying on corn chips and cheetos to snack on during the work day, as he is never near a fridge, and only sometimes by a microwave (alot of driving around to different job sites)...



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