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DebbieInCanada

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Everything posted by DebbieInCanada

  1. DebbieInCanada
    I use a small can of tomato paste, and thin it to the consistency I want with V8. then add a clove of minced garlic and Italian herb blend. Debbie
  2. DebbieInCanada
    Remember when you were a kid, and you complained about what your mother made for supper, and she said "This isn't a restaurant..." Well, when you do go out to a restaurant, you can ask for whatever you want - that's why you go to a restaurant! Just think of "When Harry Met Sally" Sally: I'd like the chef salad, please, with the oil and...
  3. DebbieInCanada
    Yes, how nice for the dogs! Sorry, I'm quite amused by this - some companies do strange things to entice customers. To reduce your contact with the biscuits, could you use those little tissues like they have at the self-serve donut counters? I'm sure you could get a box somewhere, and it should last a long time. I think the wipes will also get rid...
  4. DebbieInCanada
    Check out some of the other forums - NoGluGirl has a GREAT starter list, with common items that are gluten-free. The biggest adjustment will be learning what is safe and what is not safe. I tend to buy as many safe alternatives as I can find, and just not have the non-safe brand in the kitchen. It's rough for you right now, because it's like stocking...
  5. DebbieInCanada
    I use "The Wizard's" Organic Wheat-free Vegan Worchestershire sauce (made by Edward and Sons). Their site says it's gluten-free. I certainly missed Worchestershire, and this one has lots of flavor. Debbie
  6. DebbieInCanada
  7. DebbieInCanada
    Larry, Which blends do you find best for converting regular cake/cookies? Have you experimented with many different ones? When I first started converting regular recipes (back in the stone ages of gluten-free products ) I tried pure rice flour, since that was about all I had. WAY to dry and crumbly - not my finest baking moments . So I certainly...
  8. DebbieInCanada
    Sorry - didn't realize you needed egg-free also. The recipe I posted certainly won't do! Unfortunately, I'm sure the only recipe I have that is dairy and egg free is for pie crust . I hope the gluten-free pantry has something for you. Debbie
  9. DebbieInCanada
    I think those all sound like promising improvements. Given the length and seriousness of your illnesses, it could take a while for your body to heal. I think staying gluten free certainly won't hurt anything, so keeping with it for a few more months should definitely give you an indication of whether things are continuing to improve. I found my bad...
  10. DebbieInCanada
    Sponge cake 6 egg whites (room temperature) 1/8 tsp salt 1 cup sugar 6 egg yolks 1 tbsp lemon juice 1 tsp lemon rind 1 c gluten-free flour blend Beat eggs whites and salt until stiff peaks form. Beat egg yolks, lemon juice and lemon rind. gradually add sugar, and beat for 4 minutes, until light colored and thick...
  11. DebbieInCanada
    I am so glad the F1 season is finally here. Thank you Australia! Just finished watching qualifying. New drivers, new teams, new format, new rules. This is going to be so much fun. I HOPE the season is competitive, and no one just walks away with everything. Massa had a car failure, but Raikkonen is on pole - reliability issues? Alonso second on...
  12. DebbieInCanada
    Being a donut lover myself, I've come up with a novel way of making them... I have a standard white rice/tapioca gluten-free bread recipe, and I use it for bread, and a few other baked goods. I use the trick mentioned a while ago in a baking thread, and use small tin foil pans (4", I think) to make burger buns. To make donuts, I sweeten the recipe...
  13. DebbieInCanada
    I'm in Saskatchewan. This year we've had the MOST snow that my kids can remember. It's the most that I can remember in a good 15 years (40% more than average, I believe). It's about 4 feet deep in my whole back yard. The city is sending us notices of how to deal with the melt this year, and avoid basement flooding. And it was NASTY cold for a good part...
  14. DebbieInCanada
    I'm sure that I read in another thread the Jerry LOVES to bake . I think he said it brings out his softer, creative side... Hey - it's better than eating shuttle tiles!! Debbie
  15. DebbieInCanada
    It can be hard for the kids to understand. All of my kids are off dairy. They are OK with Gluten, but I cook dairy free for them (thank god for soy milk). I'm the only one who is gluten free (but OK with dairy). My 5 year old can have a hard time keeping it all straight, since I can't have some of their dairy free substitutes, which have corn or gluten...
  16. DebbieInCanada
    Hi, We have laminate in our house, and I LOVE it. My first advice would be to buy the best you can afford. We have Pergo in our foyer, hallway, and eating area. We bought another brand for the kitchen, since they had a pattern we loved, and could not get in Pergo. The Pergo has held up wonderfully for 9 years - no marks at all, with 3 kids and a dog...
  17. DebbieInCanada
    Always read the ingredients. I think some lesser quality chocolate might have gluten based stabilizers, artificial flavor, or malt flavor. Have a look over in the Gluten Free Baking forum - lots of good ideas and tips over there. Personally, I think the trick to sticking to gluten-free, and not feeling like you are missing something, is to have treats...
  18. DebbieInCanada
    But we are all seasoned with gluten-free spices, and no MSG!! (Ok, and some of us think we have humor too) Debbie
  19. DebbieInCanada
    Corn is the thing that gives me the most brain fog, tiredness, and hangover. Corn Syrup (glucose), corn starch, etc, really send my brain reeling. Funny story - I KNOW better, but sometimes I just slip up. The air in the house has been kind of stale lately, end of winter, spring isn't here... So the other day at lunch I just sprayed "Oust" around...
  20. DebbieInCanada
    I think this varies from person to person, and it depends how sick you are, and how you are reacting. I don't react to touching flour. I bake bread for my family every week, and I don't react. I use a bread maker, so I'm not in it up to my elbows... But I believe some people here are very sensitive, and would get very sick from having flour on their...
  21. DebbieInCanada
    Jerry, Wow you really opened the flood gates on this one! I must agree with CL, and second that attitude. It is what it is. And it's completely manageable. I don't have a doctor's diagnosis. At all. No blood tests, no biopsy, none. My mother struggled for years trying to find a cause of her symptoms and illness, and got nothing from the medical...
  22. DebbieInCanada

    welcome aboard

  23. DebbieInCanada
    <Edit> Sorry for the duplicate. Debbie
  24. DebbieInCanada
    I'm pretty sure that is the standard quantity of "fat" in most pie crust recipes, gluten-free or not. That's what makes it flakey and delicious! I don't think it has anything to with this brand's particular recipe. Debbie
  25. DebbieInCanada
    For lunch at work - take initiative and control of the situation yourself. You dont' have to wait for someone to ditch you, or half-heartedly say "oh, I'm sure you don't want to come for pizza". Plan a lunch outing yourself. Ask one or 2 friends, choose a place that YOU can eat, and tell others you are going to restaurant X, and they are invited. And...
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