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JNBunnie1

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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by JNBunnie1

  1. JNBunnie1
    For spicy stuff, try using 1/4 of the recipe with teff flour. It gives a very moist crumb, and a nice earthy flavor. Don't go over a quarter unless what you're doing is chocolate though, starts to taste kinda funny (to me).
  2. JNBunnie1
    I haven't lost as many foods as you have, I seem to have the 'normal' ones (gluten and peanuts, and dairy when I get glutened) But I understand how frustrating it is to have choices taken away from you, food or otherwise. Completely off topic, (and I realize this is 'problem-solving' and not 'sharing') but did I read recently that it's theorized that leaky...
  3. JNBunnie1
    I'd say one cup of coconut flour would be replaced by one cup of potato/corn starch with two tbsps taken out of it and replaced with rice bran. Also, you'll need to reduce the amount of liquid or egg in the recipe since coconut flour uses up so much eggs and fluid.
  4. JNBunnie1
    I've actually never heard of it.
  5. JNBunnie1
    Vinegar is in certain recipes in order to react with something else in the recipe to get the rise effect you're looking for. You may simply not like the taste of cornstarch, a lot of people really enjoy the recipes with cornstarch. I suggest experimenting with a combo of potato and tapioca starchs to replace it if you don't like the flavor.
  6. JNBunnie1
  7. JNBunnie1
    Yeah, I think fiber is another thing needed to replace coconut flour, so maybe rice bran?
  8. JNBunnie1
    We buy in BULK, but we eat so damn much food that we've almost never had anything go bad or unused. My boyfriend literally buys 24 big 2lb containers of plain yogurt at a time, but he eats 1 1/2 a day, so it makes sense to not drive up 25 min away twice a week. I thin you just have to learn to manage your over buying, and put your gluten-free flours in the...
  9. JNBunnie1
    Would you QUIT IT!!! I'm too tired to bake and now I'm all friggin hungry thanks to YOU!!!!
  10. JNBunnie1
    NOT true!
  11. JNBunnie1
    Species? You mean spices?
  12. JNBunnie1
    OH boy oh boy oh boy....... mmmm I see spice cake in my future. Does it get all light and fluffy or is it more solid? P.S. what's neem?
  13. JNBunnie1
    True, you could theoretically be just reacting to the oil or something, pure source is a good idea.
  14. JNBunnie1
    I hereby demand the recipe, woman!
  15. JNBunnie1
    I didn't think I was very sensitive until I was truly gluten free for about 4 months, and then had some rotisserie chicken from sam's club that I 'thought' had never been a problem before. I was sick for a MONTH. And I got the DH rash for the first time too, I guess that's what triggered it. That lasted for two months. I can only recommend to people to just...
  16. JNBunnie1
    You could have simply breathed it in from disturbing the ever-present piles of loose flour on those shelves or from tossing it in your cart too carelessly. Might want to have them get their own flour from now on.
  17. JNBunnie1
    Ditto.
  18. JNBunnie1
    Well, what'd you pick?
  19. JNBunnie1
    I am in love with your blog!
  20. JNBunnie1
    I think your problem is you're picking up the wrong women. Try hitting on the women in the garden section with dirt under their nails or in an auto parts shop or something. Definitely not an all-made-up one in a bar or a preppy one in a Starbucks. You need to stereotype.
  21. JNBunnie1
    Try baked mac & cheese. I use a 9x11 pan, dump a pound of rice pasta (I like shells) in the pan (dry) and then pour 1/2 a stick of melted butter with whatever seasonings you like mixed over the pasta and stir. Then I put from 1/2 pound to 3/4 pound of shredded cheese on top, usually cheddar & romano, sometimes mozzarella, that makes it chewy though...
  22. JNBunnie1
    Will you marry me?
  23. JNBunnie1
    My brother says it's kinda like AA- You know, Hi, I'm Julie, and I'm a Celiac. I've been gluten-free for two years....... Ok, I guess it's not EXACTLY the same.......... Especially since I feel no desire whatsoever to go back.
  24. JNBunnie1
    That's tough. My boyfriend doesn't even like to have gluteny snacks for work. He likes the food I make us. Now, his driving on the other hand.................
  25. JNBunnie1
    Can you do cashew parmesan?
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