Jump to content

MNBeth

Advanced Members
 View Profile  See their activity

  • Posts

    204

  • Joined

  • Last visited

 Content Type 

Profiles

Forums

Events

Blogs

Latest Celiac Disease News & Research:

Everything posted by MNBeth

  1. MNBeth
    Found some! (At Rainbow in Coon Rapids, MN, if anyone cares.) The Health Valley ones are also more expensive for me, and my sister and I both sort of concluded that we didn't feel great after eating those. I've always wondered why they don't say gluten-free on the box. Anyhoo, I haven't opened my Chex, yet, but I have used the HV ones crushed to bread...
  2. MNBeth
    No. Way. I've had insane chocolate cravings during PMS for as long as I can remember, but chocolate makes the PMS worse. I have GOT to try this. Right now. I've been a little out of control w/the chocolate the last couple of days.
  3. MNBeth
    This is, indeed, a very popular recipe, but because it's so non-specific about the flour, results can vary quite widely. For the "gluten-free flour" called for, people are using an endless variety of flour combinations, some with lots of starches, some with none. Anyway, it didn't really fly around here. Clearly, though, we're some kind of oddball family...
  4. MNBeth
    Wow - you are ambitious. I'm impressed with all you've tried already. I've been pretty chicken; my initial attempts at gluten-free yeast breads were disastrous and very discouraging, especially because I had considered myself a very knowledgeable and experienced bread baker. I was not happy to find myself a newbie again! I had heard that quinoa could...
  5. MNBeth
    Nana, I'm sure your machine will work for gluten-free bread. It looks very much like a food processor; I've used mine for gluten-free bread many times. I would recommend using the universal blade rather than the dough hook, as gluten-free bread is too different from regular bread to mix properly w/a dough hook. And w/ a food processor, 15 minutes...
  6. MNBeth
    I experimented with lower oven temps and it was disastrous. The bread rose absolutely crazily in the oven and collapsed into bizarre squashed shapes after it came out. I think you need the high temps to arrest the yeast growth earlier in the bake time. A longer bake may help - that's one thing I'm working on.
  7. MNBeth
    Whether washing well is enough depends largely on the item. Most of my pans are stainless steel - easy to thoroughly clean, so I kept them. My scratched up non-stick skillets I replaced, along with my wooden spoons and a few plastic things that were old and had lots of scratches that I was afraid might hold onto gluten. I also replaced colanders and...
  8. MNBeth

    ARCHIVED Breakfast Ideas?

    MNBeth replied to a topic in Food Intolerance & Leaky Gut

    Can you give a quick overview of the Candida diet for those of us who aren't familiar with it?
  9. MNBeth
    I have a friend who is self-diagnosed gluten-intolerant, but she takes communion and eats the topping off pizza. Doesn't really bother me, except for its potential to mislead our mutual friends about my own and my son's condition. Hasn't really come up yet, though. I've been too sick to socialize! Finally getting better, though, I think. Hope!
  10. MNBeth
    Hello from another Minnesotan! Where are you going to school? You mentioned that your mom makes bread for you - are you living at home, or do you bring it with you? If you are living on campus, do you have a kitchen? Are you able to cook for yourself? The most economical way to eat is always to cook from scratch if you possibly can. Rice and beans...
  11. MNBeth
    If you can get ahold of some gluten-free rolled oats (oatmeal), you can throw it into a blender or food processor to make flour. I used to make oat flour that way to use in cookies all the time.
  12. MNBeth
    Sorry you didn't get an answer to this sooner. Here's what I just found at sweetleaf.com: Q: What is the Inulin Fiber (FOS) used in SteviaPlus Fiber? A: Inulin is a natural extract from chicory or other vegetables. It is a probiotic enhancer. It feeds the friendly bacteria in the intestines and is a natural fiber. Our FOS comes from Belgian endive. ...
  13. MNBeth
    I'd love to do something like this, but won't be able to anytime soon. If you do it, definitely run thread about it and keep us informed! Thanks, Beth
  14. MNBeth
    I would recommend replacing it. Those stones are so extremely porous, I just can't imagine being able to get all the flour out. Anyway, I was way too scared to use mine. Even w/parchment, just handling the stone during food prep made me nervous. But that's just me.
  15. MNBeth
    Okay, so let it rise more so it won't rise so much. And go with the higher oven temp. And look for another bean flour. Although, I think it was, after all, the flax that the kids didn't like. They like this loaf better, even if it is horribly squashed. I know the flax adds a certain gumminess, but if the kids hate it, I need another solution. Other...
  16. MNBeth
    No, I'm sure the pan isn't too small; it's barely half full when I put the dough in. It's just rising way too much in the oven, and when it rises that much, it's guaranteed to collapse. I think next time I'll try a higher oven temp. This recipe calls for 350, but I've noticed that most other recipes say 375 or 400. Maybe the higher temp would kill the...
  17. MNBeth
    Argh. Tried again today. Used one tsp. yeast instead of the recipe's 2 1/2 tsps. Stuck the bread in the oven after only about 15 min. resting/rising time, and it hadn't visibly risen at all. Once again it rose to freakish heights in the oven, splitting every which where and finally collapsing - this time before I even got it out of the oven. (After...
  18. MNBeth
    Clear skies in Minneapolis. Beautiful show!
  19. MNBeth
    Actually, I do still really enjoy eating, though certainly not all the time. More often than not I do eat in a very utilitarian manner, grabbing simple, plain foods just to get on to the next thing. And there is a lot that I miss. On the other hand, it's almost more exciting, now, when there's something wonderful in front of me that I can actually have...
  20. MNBeth
    I guess it could be. But the dealer I talked to does do brown rice regularly, and has been working with these mills for years. I know with my mill - which was not a Nutrimill, but similar - it wouldn't have taken anything like that amount of time. I think it would be worth calling the manufacturer - not the dealer - and seeing what they have to say. For...
  21. MNBeth
    I was a bread baker, too, and spent years studying, learning, and trying to improve. Learning to bake gluten-free bread has been like starting all over again. The rules are COMPLETELY different. I would recommend trying again, but follow the directions carefully, even though it sounds so wrong for bread. As has been mentioned, the dough looks completely...
  22. MNBeth
    Have you talked to Bosch or the dealer about this? I forwarded your comment to a dealer I know, and she does not think it should take anywhere near that long. Your mill should be under warranty, so I would recommend giving the company a call.
  23. MNBeth
    That covers wheat, but what about barley?
  24. MNBeth
    Can you tell us, at least roughly, where you are? ;-)
  25. MNBeth
    Thanks for reporting in! I just checked the thread earlier today, as I've been wondering... I wish I'd reduced the yeast in the bread I made today. I didn't even let it rise as high as the directions said (to the top of the pan) before I put it in the oven, but it rose like the bread that ate New York in the oven. And then, of course, it fell before...
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.