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JNBunnie1

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Everything posted by JNBunnie1

  1. JNBunnie1
    According to what you've just described, I would include 1/4 either tapicoa or arrowroot starch, and make it 1/2 millet. That's just what I've had good experience with, it might come out great without some starch, but I have yet to find a recipe that does.
  2. JNBunnie1
    Yeah, and there's always olive oil for the dairy impaired!
  3. JNBunnie1
    I think it might have been so good partly because of the crispy effect the baguette had. I highly recommend the Against the Grain brand. They make bagels, but they taste just like the baguettes. I'll be trying it again soon with the best gluten-free white bread I've ever had, Aleia's. There's a restaurant in Old Saybrook Ct (I live in CT) called Aleia's,...
  4. JNBunnie1
    So here's what I did. I cheated. I bought a baguette from the gluten-free brand Against the Grain, which I've had once before and scored a 6 out of 10. So I figured I'd try treating it like French bread and sliced it lengthwise into a few pieces, then used the recipe from Allrecipes for roasted garlic bread. Basically, you just roast a head of garlic and...
  5. JNBunnie1
    Good for you! A reminder for when you're evaluating the batter to see if its too wet or too dry: gluten-free batter does not act like gluten batter. As you mentioned, the dough for these buns was almost pourable. If it were a gluten batter, it would be almost stiff, right? You can't expect gluten-free batters and dough to act like gluten ones, so the evaluation...
  6. JNBunnie1
    I agree with an earlier poster, gluten-free doughs and batter taste really icky, they never taste good before being cooked. I use the spectrum shortening, I love it. If you'e only recently started with the gluten-free baking, give yourself a little time before diving in. Things will taste different, there's no two ways about it. But they can still be good...
  7. JNBunnie1
    Wouldn't they have to print that on the label?
  8. JNBunnie1
  9. JNBunnie1
    I say go for the cow. Organic would be best, but is expensive. Sometimes ground turkey or chicken is cheaper. Fish is good, but again, best not to eat too much. I eat beef or chicken almost every day. Spinach has lots of iron. You might also consider supplementing with iron for now. It's harder for menstruating women to keep their iron levels up, and with...
  10. JNBunnie1
    I get corn chips from Trader Joe's, made in a gluten-free facility, and I have also eaten Green Mountain Gringo corn chips without incident, they say gluten-free on them.
  11. JNBunnie1
    I personally made the Bob's corn bread, and it was wonderiffic and tasty and just wow. I made it with the dairy options, so you know. For the cake, I would suggest doing it just the way it said, and adding a half cup of sour cream. I havent tried the GFP bread mix, so I can't give any advice there.
  12. JNBunnie1
    Um, well, I actually didn't use marshmallows, I used marshmallow creme. Technically, I used Ricemellow creme, which is a brand, which sweetens with rice syrup and the only allergen is soy. I would love to try it with nuts and marshmallows on top next time, but I must confess I haven't paid any attention to actual marshamllows in quite some time. But it went...
  13. JNBunnie1
    Actually, zucchini works VERY well in chili. We use it as a healthy stretcher, it picks up the flavor fantastically. I would saute it til tender first and then use as you would beans, simmering for as long as you like, just like normal. Corn would add to that well.
  14. JNBunnie1
    I have personally made that Bob's chocolate cake. It goes quite well with a marshmallow cream cheese frosting. 10oz marshmallow creme, one package cream cheese, mix with mixer, presto! You can flavor it too if you want, with fruit extracts. It has to be fridged though, and is very rich, and does not taste like normal frosting, so keep that in mind when planning...
  15. JNBunnie1
    Well, McDonald's does state that there is wheat protein included in the fries ingredients, but they also (did, at one point) claim that the gluten itself is processed out and that the fries are safe. Now, I have no idea what analysis you're talking about, whether or not a 3rd party did a gluten assay. But a lot of people on this board eat McDonald's fries...
  16. JNBunnie1
    Here's my entry. I screwed up the first time I tried baking gluten-free without a recipe. I made muffins. They turned out very bad. They looked like hockey pucks. My boyfriend's coworkers (who are actually Mexican and will eat anything) told him, and I quote, "Those don't look like muffins man, I ain't eating those....." My boyfriend ate one. Sort...
  17. JNBunnie1
    wow, that episode summary is confusing as all get-out. Gues I'll have to find a friend that has it on DVD.
  18. JNBunnie1
    I read a lot to relax, but my major problem de-stressers are sex and laser tag. And DVD comedians like Carlos Mencia and Lewis Black.
  19. JNBunnie1
    Um, we were talking about Shauna Ahern, a gluten free bloggist who recently had a book released. I've never read anything in her posts about McDonald's, what exactly are you talking about? She lives in Seattle and is married to a chef. What Shauna are you talking about?
  20. JNBunnie1
    I think this would all be much more fun as a House episode.
  21. JNBunnie1
    Do you have a standard compensation technique for the loss of the dry? I tend to bake with honey so I typically add half the 'sugar' (honey) called for and remove about a 1/4 to a 1/2 cup of flour depending on the recipe size. Apple crisp is also lovely sweetend with real maple syrup............. mmmmmmmmmmmm......... I must say I've perfected apple crisp...
  22. JNBunnie1
    Huh, you know, that's funny, because thi spast Halloween, somebody TP'd one of our trees(wierdos). And as I was pulling it down, I noticed it was Charmin Ultra with the diamondweave. And in my head I'm like, "Heretic! You wasted Charmin! To the gallows with thee!!!!" I seriously almost saved it.
  23. JNBunnie1
    Aaawwww....
  24. JNBunnie1
    I'll have to find me one a them. I haven't ventured into pasta making or bread making as of yet, it's about time.
  25. JNBunnie1
    Dude, you definitely just made me choke on my tortilla chips.
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