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MNBeth

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Everything posted by MNBeth

  1. MNBeth
    How far south are you? (I'm from Chicago Heights, but live in Minnesota, now.) Aurelio's in Homewood does gluten-free pizza, as do some of their franchises. My son and I had it once and did fine. (They just use Kinnickinnick crusts, I think, but it's the toppings that I love, so I was happy! I thought I'd never have Aurelio's again.) I don't get...
  2. MNBeth
    Does anyone else get nervous, though, when they see things like stuffed pork chops or breaded fish fillets in the butcher case? I want to believe that meat processors in factories and stores have to be pretty fanatical about cleanup because, well, it's meat. But it makes me nervous every time I see it.
  3. MNBeth
    Sorghum flour is about the best thing that's happened to my family since we went gluten-free. I rarely used white flour before going gluten free, so I wasn't eager to start baking with mixes of white rice flour and starches. I was looking for some nutritional value! Sorghum has really filled the bill, especially in quick breads like muffins and pancakes...
  4. MNBeth
    Ditto what ptkids said. I had the KA grain mill, too, and I really think the grind is too coarse for gluten-free. Even with wheat, while I was using the KA mill, I could only use whole wheat for about half the flour in bread or it would be too heavy. Once I got a Whisper Mill (now Wonder Mill), I could use straight whole wheat flour and make great...
  5. MNBeth
    It would be helpful to know what went into the bread you disliked, as recipes vary so widely. I can't help but wonder if there was bean flour in your recipe. My daughter did a gluten-free bread comparison science fair project last year when we were newbies, and the bean flour bread looked the best and tasted totally nasty! Since then, through trial and...
  6. MNBeth
    I'm pretty much using my own recipe for bread after several months of playing around with it. I like Annalise Roberts, and my recipe is probably closer to her sandwich bread (from Baking Classics) than anything, though not quite the same. Eventually I'll probably start trying to tweak it some more, but, having found something that works, I'm taking a break...
  7. MNBeth
    Voix, I think you're right in guessing that most commercially available gluten-free breads fall more in the category of empty carbs than nutritious food. They certainly can vary, though, and the Glutino Fiber bread sounds promising, at least. I've never actually looked at it. Before I went gluten-free, I was milling my own wheat at home and making...
  8. MNBeth
    Have you thought very carefully about cross contact in your own kitchen? When my son and I went gluten free last year, I tried to keep a mixed kitchen. It was hard work, though, and very stressful. My sister and her family do keep a mixed kitchen, and it makes me nervous when we're sharing a kitchen. (And last time they stayed here I did get sick.) ...
  9. MNBeth
    Do you bake? My 16 yo son and I went gluten free last year, and I'm keeping an almost gluten-free kitchen. (I still buy some regular cereals, but that's pretty much it.) I've found that I'm able to make most of my old favorite recipes with gluten free flour. My whole family eats them, and I serve them to guests who really, truly cannot tell the difference...
  10. MNBeth
    I have a similar soup recipe w/ground beef and barley, and I like short grain brown rice as a substitute for the barley. It's chewier and more substantial than plain white rice, and also starchy enough to thicken the broth a bit like the barley did. Can't remember whether I've tried sweet brown rice, which would be starchier still. I also like the short...
  11. MNBeth
    We're definitely boring and serve the same side dish with ham all the time - but we only have it a couple of times a year, so it's not that bad I guess. Anyway, our standard side is a potato casserole made with frozen hash browns, sour cream, milk, butter, cheese and onions, and topped with buttered gluten-free cornflakes or crushed potato chips. It's...
  12. MNBeth
    You're right; that was actually the point I meant to make, but I reorganized the sentence and inadvertently dropped the word "don't." My brain is not what it once was. Sigh.
  13. MNBeth
    I would wonder about the cornmeal. I've noticed that while Bob's Red Mill labels a lot of their products as being gluten free, they claim that their cornmeal is. I wonder if cross-contamination at the milling site might be a common issue with cornmeal.
  14. MNBeth
    Sorry so slow; it's usually somewhere between $3.15 and $3.65. $1.66 is rockin' - can't believe I actually went to another Walmart for science fair supplies for the kids and forgot to grab a few more boxes!
  15. MNBeth
    Well, I took the plunge, but I'm still on the fence about whether it was worth it. There are a few things I've seen, though. Brown rice flour is definitely a LOT cheaper to mill from cheap brown rice than to buy. I don't think the flour from my mill is quite as fine as Authentic Foods brown rice flour, which is the best, from what I've read. So far,...
  16. MNBeth
    I just happened to be at Walmart last night, and just happened to need some Rice Chex, and did at least a triple take when I saw the price. I thought it must be wrong. I'm in Minnesota, and it was $1.66 here, too. Brought home 6 boxes. Wanted to get more, but felt a bit greedy.
  17. MNBeth
    Yup; me too. Now I'm back to sleeping like the dead.
  18. MNBeth
    I don't think it will take too many more episodes like this one to put you on your guard! We're all different. I had wondered for a loooong time whether I might be gluten intolerant, and my dad has celiac, so I was well familiar with the drill. But I think it was also just in sync with my nature for me to become sort of food-obsessed. I never forgot...
  19. MNBeth
    If you can find sorghum flour, it's my favorite for things like pancakes and muffins. I generally use 3/4 sorghum flour and 1/4 starch (potato and tapioca). I use that mix in my old favorite pancake and muffin recipes with great success. It's much more tender than rice flour, and sorghum is a whole grain flour, so it's much more healthful than using all...
  20. MNBeth
    Sorry; I don't know about deep dish - that's more of a tourist thing than a native Chicagoan habit, at least in my experience. But in case you might be interested in "regular" pizza, too, Aurelio's has always been a favorite of mine. I grew up in the south suburbs, and the original restaurant is down in Homewood. But there are franchises all over the...
  21. MNBeth
    Vivid evidence that a *little* knowlege can be dangerous!
  22. MNBeth
    I'm glad you didn't get sick, but I would be cautious about Godiva and Cheesecake Factory cheesecake, based on comments of other posters who have contacted the companies: From Smiles, 8-28-08: I was not sure where to post this, but I contacted cheesecake factory because that is the food I will probably most miss and even though sugar is out of question...
  23. MNBeth
    Hi Nina, I'm an American, but all of my ancestors are from Sweden. My mother's parents spoke Swedish at home, and both my parents grew up in Swedish immigrant communities, so I still feel somewhat tied to that background. (MorFar was from Orebro, but that's all I know.) I live in Minnesota, now, which also has lots of Swedish immigrants and history...
  24. MNBeth
    Whether or not gluten can be absorbed through the skin is a topic of some debate, but I have decided to use only gluten-free makeup quite apart from that question. I just know that I'm not a person who never touches my face. I don't want to have to worry about getting gluten on my hands every time I scratch an itch or brush a stray hair out of my face.
  25. MNBeth
    I don't know that that relates to having a dishwasher or not. Even having a dishwasher, we don't have many meals that don't require some hand washing, too.
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