DebbieInCanada

Thanks so much you guys! I'm back, and all went well. I ordered from Outback one night, and from a restaurant called "Sea Galley" another night. Both meals were great. And I bought gluten-free bread, deli meats, cheese, fruit, veggies, yogurt, etc at Nature's Pantry, which kept me supplied for breakfast and bagged lunches. The area was BEAUTIFUL, and...

The recipe I posted makes 1 loaf of bread (breadmaker or in a pan in the oven), or divides up for 10 burger buns or a dozen donuts. Debbie

google "raspberry coulis recipe" and you should find something that will work for you. Debbie

I bought a new range last summer, when the electronic control module on my not-really-so-old one died, and I decided it wasn't worth the cost to fix (sort of about the old one dieing, but about getting a new one). I was in a serious rush, since the old one was DEAD (only the burners still worked), and therefore no food was being BAKED at my house (thank...

What recipe are you using? I have a Zo, and get great results with a white rice-tapioca scratch recipe (I posted it in the recent donut thread Open Original Shared Link). One thing I really find with that recipe is to add the tapioca starch to the wet first, and let it mix in, then add the brown rice flour and yeast together, then the eggs, and finally...

Here's the recipe I use for Banana Muffins. It's a converted, modified "regular" recipe (that's why the flour measurements are "odd"). I double it up if I have more ripe bananas, and it has always worked well for me. I also use a kitchen scale that weighs in grams to measure my flours. I really find I get more consistent results that way. Banana...

Here is the recipe I use for yeast donuts:

Here's my method to make gluten-free donuts (from yeast dough recipe) - I use 4" tin mini-pie plates, form the dough portions into flat balls (like for a burger bun), and then put a wine cork in the middle while it rises (yep, had to drink 12 bottles of wine to make the first dozen ). After the donuts rise and are ready to deep fry, I carefully take...

Hi everyone. I'll be making my first trip to Alaska in mid-May. I'll be flying in to Anchorage, and staying there in a hotel for about a week. I'd really appreciate any tips on where to shop for food, or even where to eat out. Thanks so much! Debbie

I use soy as part of my gluten-free flour blend - 1 part soy flour, 1 part rice flour, 1 part tapioca starch. Some people really dislike the smell/taste of soy flour. I don't notice it. As well, soy flour can go rancid, so if you have a large bag of it, perhaps it should be in the fridge. Not sure if it freezes well. Debbie

So, does the doctor want you to stay off of all anti-inflammatory drugs in preparation for your scope? If so, Aleve is also an anti-inflammatory. That really sucks, because anything that would help with the swelling in your ankle would be anti-inflammatory. Tylenol is not anti-inflammatory, only a pain killer. Be careful with your dose - it can be...

I also have a Zo. I've had it for over 2 years, and use it several times per week (I bake for my Mom, also). It is a fantastic, reliable machine. I use various gluten-free flours, but not packaged mixes (I do think it is less expensive to use the individual flours). I have used the FANTASTIC bread recipe from Lorka Open Original Shared Link, and it turns...

first the science (info from Open Original Shared Link) xanthan gum derives its name from the strain of bacteria used during the fermentation process, Xanthomonas campestris. The bacteria form a slimy substance which acts as a natural stabilizer or thickener. The United States Department of Agriculture ran a number of experiments involving bacteria and...

Found a really good (lengthy) description of cream of tartar at Open Original Shared Link The short technical answer is "Cream of tartar is is the common name for potassium hydrogen tartrate, an acid salt that has a number of uses in cooking." Debbie