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About Mistilyn

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    Star Contributor

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  • Interests
    I love cooking and baking, quiting, arts and crafts, reading, and long walks in the woods or along the sea shore.
  • Location
    New Hampshire
  1. Happy birthday and may God bless you today!

  2. I have been back there since and had their gluten free hamburger buns. I have a severe headache reaction whenever I eat something with any gluten in it within fifteen minutes of eating it. I'm talking knocked out and in bed migraine headaches. The only thing that gets rid of them is a Benedryl and about 6 hours of sleep. I didn't even get a thought of a headache with these. When I went in this time, I acted as if I had just heard about it and wanted to know if it was true. I had a different waitress and she was just as excited about them. She says she likes them better than the regular breads and buns. She told me that she has tried them, but employees are not allowed to just eat the gluten free stuff because it's so expensive. After eating the hamburger buns, I can definitely say they had the taste and texture of something made with rice flour. Not as good as the gluten free bread they served. Perhaps this is something that they started doing at this particular location because of the demand for their gluten free dishes in this area? I'm not sure, but it was confirmed for me when I asked the original waiter if he was sure the breads were gluten free.
  3. Wow! Thank you everyone! Where would I get yellow tomatoes? I have never seen those before. Tina
  4. I went to the Outback Steakhouse in Concord, NH, last night for dinner. My fiance waved away the bread because of my wheat allergy. To my surprise the waiter said "Oh! We now have gluten free bread and hamburger buns!" He then proceeded to order up some for us and returned several minutes later with a small loaf of some of the most delicious, moist, and fluffy gluten free bread that I've had yet. Apparently, they have only been serving gluten free breads for a month or two. The waiter was very excited about being able to tell us about it and he said that he had tried it and loved it. I cannot wait to go back and try a hamburger!
  5. Hmm... Thanks for the responses. I have plenty of marinades to choose from. What I was hoping to find was something more like a classic barbecue sauce, but without the tomatoes. I have done internet searches, but have not found anything yet like it. I think I will try experimenting with a few things and see what I can come up with. Thank you!
  6. Lately I have been having a lot of trouble when eating tomatoes. Hopefully this is just a temporary thing, but in the meantime I'm missing being able to have BBQ chicken and such. Can anyone suggest a gluten free and tomato free BBQ sauce? Or a recipe for a gluten free / tomato free BBQ sauce? Thanks!
  7. My favorite is my Sorghum flour bread. I know that I posted it here some time ago, but I cannot find it in the search now. I do have it on my blog at http://mistilyns-recipes.blogspot.com/2007...e-sandwich.html The flour mix is listed at the bottom of the recipe. Enjoy! Tina
  8. Thank you for the recipe. I will have to try it out. One question though... I am not used to using grams in cooking. How do I convert the recipe to cups and teaspoons? Thanks!
  9. So, I was trying to figure out a corn based wrap. That was a total failure. Instead, I ended up with these. If only all my mess ups came out this good! Corn Sandwich Biscuits Ingredients:
  10. This is the bread that I make. I thought it tasted very good and had a good texture. Only problem I had with the bread is that it is so moist and springy it is difficult to cut while the bread is still hot. So, make sure to allow the bread to cool completely before slicing. I have also done this bread using rice milk and margarine and it came out OK, but I had to decrease the amount of rice milk to 3/4 cup. Sorghum Flour Mix 3 - cups Sorghum Flour 2 - cups Potato Starch 2.5 - cups Tapioca Flour Sorghum Flour Bread Ingredients: 2
  11. Hello pinktroll This is the recipe that I use. I love them with spaghetti and my gluten loving fiance also loves them. He's Italian and says they are better than his mother's! Gluten Free Italian Meatballs 1 pound ground beef 1/3 cup gluten free bread crumbs (See below for what I use) 1/4 cup milk or milk substitute of your choice 1/2 tsp salt 1/2 tsp Worcestershire Sauce 1/4 tsp pepper 1/4 cup onion, chopped 1 egg 1/2 tsp dried Basil 1/2 tsp dried parsley Breadcrumb Mix: 1/3 cup tortilla crumbs (that come in the round can) 1 tsp Italian Seasonings 1 tsp Dried Basil 1/4 tsp salt 1/2 tsp garlic powder dash of pepper Procedure: 1. Heat oven to 400 degrees 2. Mix bread crumb ingredients in a large bowl. 3. Add all other ingredients to breadcrumbs and mix thoroughly. (I use my hands to mix it) 4. Shape into 1 1/2 inch meatballs and place into a 13x9x2 rectangular pan. 5. Bake 20 to 25 minutes until the centers are no longer pink. I have found that if you rinse your hands frequently in a bowl of warm water as you form the meatballs, they don't stick to your hands as much. Also, it is important that these bake in the deeper pan. I tried making them on a cookie sheet and they stuck to the pan terribly. I use a glass baking dish for my meatballs.
  12. Ohhh... I'm going to have to try that! I've been wanting pizza lately. Maybe this weekend when my sister comes to visit!
  13. Made this for dinner tonight. I thought I would share for everyone looking for something a little different that is also quick and easy! Spaghetti Pie Ingredients: 6 oz (1/2 package) Gluten Free Spaghetti 1 tbsp Butter or Margarine 1
  14. I posted my favorite bread recipe awhile ago. The thread can be found here: http://www.glutenfreeforum.com/index.php?showtopic=38294 It's easy to make and is even popular with my non-gluten free friends and relatives.
  15. Yummy! I tried this for dinner tonight using Bette Hagman's featherlite flour mix for the gluten free flour. I made french fries with it and felt like I went out for fast food. My non-celiac fiance liked it so much he asked if I made sure to put it in my binder that I keep my favorite recipes in! Thank you so much for the recipe!
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