Keenwa

What makes this different than a meringue? How does the inside stay fluffy when a meringue gets crispy all the way through? I've always wanted to make a pavlova but then I think about how I don't like meringue cookies and wonder if it's worth it. The pictures of Pavlovas that I"ve seen sure are pretty though

I am very excited to try the bagels (after Passover of course!) I haven't had a decent gluten-free bagel. The Enjoy Life ones are awful and don't deserve to even be called "bagels".

I just e-mailed this list of links to a friend so I thought I might as well share them here, too. Gluten-Free Passover Recipe Round-up 2007 Open Original Shared Link Manischewitz Passover Substitutions Open Original Shared Link gluten-free Matzah Recipe Open Original Shared Link Passover Brownies Open Original Shared Link No...

I am so confused. Some of their stuff says it's made in the same facility as gluten, some says it was made on the same line... And one thing I looked at yesterday says neither - when it lists the potential allergens after the ingredients, it just says "Soy." Does that mean it's safe? Or have you all had problems even with their stuff that doens't say it...

So wait... Do you have to rinse Ancient Harvest quinoa or not? I thought it was pre-rinsed, I've never thought it tasted bad... Hm. Guess I will start rinsing that Ancient Harvest and Trader Joe's quinoa (The two brands I use) and see if they taste better. I like quinoa as you can see from my nickname - But I like it best with lots of flavoring, for instance...

I read something today that said that 0-2ppm is not even testable - That the lowest amount that's testable is 3ppm. So I suggested that 3ppm be the allowable limit. I'm not concerned about eating one thing that is 20ppm - I'm concerned about the cumulative effects of eating SEVERAL things each day that might have 20ppm.