DebbieInCanada

We sent PM's back and forth but I remembered that there is an OutBack in town too. I have read here that some people here go there. They are supposedly having a gluten free meny. I don't go to restaurants myself. My system is too sensitive to take the chance.

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 I wish I could have seen more - but it was a work trip.

Thanks again!

Debbie

...

Debbie, how do I use your recipe to make bread? I am soooooo excited!

Thanks guys for all the advice, will definately try ALL of that, especially the gum and the egg!

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

Hi all! I am looking for a recipe for raspberry sauce, like the drizzling kind. I am making a flourless chocolate cake for my sons birthday on Thursday.. and I would like the sauce to break up some of the fudginess... I tried searching for recipes, but came up blank.. any help would be appreciated!

Thanks

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 goodness it was bbq season).

I went to my nearby Sears Home - I knew I needed self-clean and also ceramic top, but I didn't know what a convection could do. The sales lady convinced me that if I loved to bake, the extra $200 was worth it to move to the convection model. She was SO right!

I don't use the convection mode for bread, or muffins (i think the moving air cooks the top too fast before it can rise properly). But it makes great cookies on convection (all 3 racks in at once, none burned, none soggy - christmas baking was a snap), and the meats are incredible (hope you aren't vegan ). Oven roast potatoes are fantastic as well - toss wedges with oil and spices, and bake on a cookie sheet. Yum.

I can actually throw a jelly-roll cake on the bottom rack while I am cooking a roast or chicken in the middle, and it cooks beautifully without burning.

My recommendation would be to get a convection oven!

Debbie

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 to add the white rice flour with the guar gum well blended in it.

It seems strange, but if I add the flours all at once, all mixed together (feeling lazy, or in a hurry ), it DOES NOT rise as well. So with the bread machine, first I measure out all my ingredients, then I put the sugar, salt, vinegar, and soy lecithin in the pan, add the warmed liquids, add the tapioca starch, and then push the start button. I add the other ingredients one at a time while it is mixing, and generally have everything added before it kicks into high speed.

Hope that helps some.

Debbie

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.

Hope this recipe works for you. The cranberries and coconut are really great in it.

Debbie

Here is the recipe I use for yeast donuts:

The things I never would have thought of doing had I not had to go gluten free! I never ever would have made my own doughnuts.

I used the recipe for gluten-free Favorite Donuts from this site (if you go to site Index and go in gluten free recipes link)...I had to adapt it a little b/c I didn't have some of the ingredients.

I made them into donut holes. OH MY SOOO SOOO GOOD!!!

You have to try them!

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 the cork out (twisting motion works best), and then invert the pan on to my hand, and then place the donut into the hot oil. It's kind of finicky work - but the donuts are SO worth it!!

Debbie

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

hi i havent been on the board in a while but today my mum brought home a bag of soy flour she found at a food store. i have not a clue what to do with it or any recipes so i came on here looking for some hints or recipes. any ideas? she suggested i simply substitue it for regular flour but i dont know if thats a good idea since they have different properties. i also tried searching the board but it kept giving me error messages so if there is already a post on this just point me in that direction.

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

...I am having a double scope done next week after having a real bad time with some scarey non gluten related (we think) V and D with bleeding.

I am not supposed to take asprin, all I have ever taken or needed since I was diagnosed, but the doc said I can't have that or Advil or any other anti inflammatory. It's on the little slip along with all the other stuff like the food I can't eat.

...

Anyway the big question is about the tylenol or what else could I take?

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 rough on your liver if you take too much or your liver is stressed.

Debbie

I have a Zojirushi bread machine and just adore it. They're a bit pricier, but worth it to me. ...- Lauren

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 out beautifully.

It is certainly possible to make bread with a mixer, and bake it in the oven. But I like the convenience of the bread maker - I don't have to pay attention to when it's finished rising, when to preheat the oven, etc. I just put in the ingredients, and come back an hour and a half later when it beeps. (I'm not lazy, just busy... )

Debbie

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 various sugars to develop a new thickening agent similar to corn starch or guar gum. When Xanthomonas campestris was combined with corn sugar, the result was a colorless slime called xanthan gum.

Guar gum can best be described as a natural food thickener, similar to locust bean gum, cornstarch or tapioca flour. The guar plant, also known as a cluster plant, grows primarily in Pakistan and the northern regions of India. The plants are harvested after the monsoon season and the seeds are allowed to dry in the sun. The seeds are then manually or mechanically separated and processed into a flour or sold as split seeds.

I react to Xanthan gum, and I believe it is due to the corn products in it. I have read that Xanthan gum can come in different strengths, and can be significantly stronger than guar. So depending on the type you have, xanthan might not be substituted 1 - 1 for guar.

So, I don't know if that explains why your brownies weren't fudgey, but there is some info on guar and xanthan.

Debbie

? What is cream of tarter? I know it in the stores, I know to cook with it, but what is it...a form of corn starch?

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

Dear k,

Fantastic! I dropped the ball a little as I haven't had the chance to bake much this week. Thank you, thank you! I need some bread bad (not some bad bread!).

best regards, lm

Hi Larry,

How is the yeast-free bread testing going? This week an aquaintance asked if I had a yeast-free gluten-free bread recipe. I remembered this thread, so I've copied Kolka's recipe above for her.

I just thought I'd also check in, and see if anyone has further recommendations based on recent trials.

Thanks,

Debbie

It seems to do bad things to some of us. If I eat corn, popcorn, corn meal or corn flour, I get MAJOR stomach issues.

Corn syrup and smaller amounts of corn starch don't seem to cause stomach problems for me, but they definitely cause fatigue, brain fog, and depression.

So I avoid it in all forms...

Debbie

I know soy and bean flours do have a strong taste when they are raw. I don't think they are as bad as you do, but everyone has different perceptions.

I really find that if I use tapioca starch as part of my flour mix, the soy taste disappears totally in the baked product. maybe other starches do the same thing.

Debbie

Thanks everyone for the info. I am still new at this and trying to find out about alcoholic beverages because they do not all have ingrediant list, Feel so confused about all this label reading stuff stil.

thanks again

Often the manufacturer's web site will have information that is not listed on the bottle. Also a general google search on the name brand and the word "ingredients" will get you some useful information to help determine if a product is safe.

Because sometimes a person just needs some Kahlua in their coffee .

Debbie

My two oldest are 15 (daughter) and 12 (son), so just over 3 years apart. For various logistical reasons (new job, new house, etc), we decided not to have another baby within a few years of those. Once we were settled again, I knew I still wanted at least one more baby. It took some convincing, since my husband was quite contented with 2 children, but I managed to plead my case. So our third (son) was born when I was 37, with a 6 1/2 year gap from our second. He's now 5, and the family dynamic is very interesting. His relationship with the other 2 isn't the same as typical siblings - there is no rivalry or fighting over toys. They nurture him a lot, and he really looks up to his "big brother". I'm more confident in my parenting, and more relaxed, so I think we really enjoy all the cute things. When he does something that might have freaked me out with the first kids (unrolls the whole roll of toilet paper for example), my first reaction now is to run for the camera.

We briefly considered one more, so he would have a close sibling, but decided just to enjoy him, and leave it at 3 kids.

Best wishes on your decisions.

Debbie

...Though I produced enough milk in quantity it was not filling enough for my daughter. It looked like water with a little milk added. It definitely didn't look right which I only discovered once I started pumping to try to increase my milk supply as we thought that was the problem.

That's what breast milk looks like. It does NOT look like cow's milk or formula - it's pale and blue-ish. I went back to work part time when my third baby was only a few months old. When I was at work I pumped milk, and that's what the babysitter fed him the next day. If you are accustomed to the look of thick formula, then breast milk looks kind of like water. But it is normal.

Debbie

Hi,

I use most of my old recipes. I don't do corn, so I can't use corn starch. My favorite standby's are tapioca starch, sweet rice flour, and full fat soy four. I blend these in equal parts and replace the regular flour. For example if the recipe calls for 1 C of flour, I use 1/3 c of each of tapioca, rice, and soy. Blend the flours well with a whisk, and then sift. The 3 flours have different textures and moisure absorbancy, so you will get strange lumps if they aren't blended well. The soy flour can give a strong taste to the batter, but I really find that the tapioca starch does something, and the taste disappears in the baked product.

Some people swear by xanthan or guar gum. I only use it in bread - but not in cakes or cookies. I also use more adventurous flour blends in bread (sorghum, garfava, flax meal, etc).

I was reading some gourmet cooking magazines which recommend measuring flour by weight, so you can get more consistent results. I really find that the gluten-free flours are tricky to measure in cups, and can vary quite a lot depending on how much you fluff or pack them. I came up with a set of weights which I use for measuring, and I bought a small digital kitchen scale. I use 160g tapioca starch = 1 c, and 140 g sweet rice or soy flour = 1 c. I know it seems a little fussy (ok, a lot fussy ), but I do really get good, consistent results. I made up a spread sheet with various flour measurements and the corresponding gluten-free measurements, and just keep it in my cookbook drawer.

But a word of caution - some recipes work better than others. Some will be total failures. Some will be OK, but have a different texture or taste. You will need to adjust your expectations a bit, and be prepared for some bad days. The more you practice, the better you will be at judging how a recipe will convert. Keep a pencil close by, and write notes in your cookbook - what you used, and how it turned out, so you will know for next time.

Happy baking.

Debbie

Have you checked for sensitivities to other foods? After I went gluten free, I discovered I was also intolerant of corn. I find that corn products also give me depression and exhaustion symptoms. Once I removed corn (corn flour, corn starch, corn syrup, and other derivatives) from my diet, the exhaustion and depression went away.

Hope this helps.

Debbie

I breast fed all three of my kids. When I had the first one, I was not showing any symptoms of Gluten Intolerance, and was not gluten-free. During my second one, I was showing my Gluten Intolerance symptoms, but had not yet identified the problem, so I was not gluten-free. For my third child, I was gluten-free during pregnancy and breast feeding. For all three, I found that my milk production was about the same, with the exception of the first week. For my first child, the milk came in within a day or two. With child number two, I was experiencing a lot of stress (death in the family 2 days before the birth), so the milk did not come in for several days. I just stuck with it, and let him breast feed as often as he wanted (no supplemental bottle feeding) - and once I was more settled, it arrived!

I think many mothers don't realize what a full time job breast feeding can be. I think with bottle fed babies, the baby gets "full" as it has to digest the formula, and has a longer stretch between feedings. Breast fed babies often don't establish that same schedule, so mothers think they aren't getting enough to eat. I didn't try to establish a forced schedule on my babies, and just fed them as often, and for as long as they wanted (much to my MIL's dismay, after all babies need a schedule...). Sometimes that seemed like pretty much steady .

Another thing I read is that the first milk at a feeding is thin, and the "hind milk" is thicker. The baby needs to nurse from one breast long enough to take the last milk out of it, and this makes them satisfied for longer. It also stimulates the breast to produce more milk. I found my best approach was to feed from one breast per feeding, and not try to switch the baby around half way through. I just had to keep track of which one we needed to use next time .

And remember - you have to drink a LOT more fluids, to account for the milk production.

Debbie

I'm not familiar with using clarified butter. What consistency/temp is it when you use it? does it return to the same type of solid as unclarified butter? I think the "solidity" of the butter is important to the end result. Kind of like the difference between using butter, melted butter, or oil in a recipe - they all make a different consistency in the dough. I think Riceguy is correct - if there is additional liquid in the recipe, cut it back and check the texture of the dough. If there isn't, I would be tempted to add an extra tablespoon of flour. Too much will make it dry. I think there is a very fine line between "enough" and "too much".

Don't think of the cookies as wasted, especially if they taste ok. Think of their potential as a cookie crumb crust...

I know it's frustrating to learn this all over, when you thought you had it mastered. I found that I just adjusted my expectations for a while - things may not look perfect every time, but if I get an edible product, that's a good thing!

Don't give up.

Debbie

Jess

I would guess that your highest risk of exposure was while the product was on your hair. There might also be residue that could come off (like conditioner) for the first couple of shampoos. but once you are using your regular shampoo, I wouldn't think there would be much residue left (The color isn't coming off, right?).

That's just my guess. Hope you don't have problems...

Debbie