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DebbieInCanada

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Everything posted by DebbieInCanada

  1. DebbieInCanada

    Happy birthday and may God bless you today!

  2. 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...
  3. DebbieInCanada
    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
  4. DebbieInCanada
    google "raspberry coulis recipe" and you should find something that will work for you. Debbie
  5. DebbieInCanada
    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...
  6. DebbieInCanada
    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...
  7. DebbieInCanada
    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...
  8. DebbieInCanada
    Here is the recipe I use for yeast donuts:
  9. DebbieInCanada
    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...
  10. DebbieInCanada
    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
  11. DebbieInCanada
    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
  12. DebbieInCanada
    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...
  13. DebbieInCanada
    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...
  14. DebbieInCanada
    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...
  15. DebbieInCanada
    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
  16. DebbieInCanada
    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
  17. DebbieInCanada
    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
  18. DebbieInCanada
    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
  19. DebbieInCanada
    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
  20. DebbieInCanada
    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...
  21. DebbieInCanada
    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...
  22. DebbieInCanada
    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...
  23. DebbieInCanada
    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. ...
  24. DebbieInCanada
    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...
  25. DebbieInCanada
    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...
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