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bakingbarb

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Everything posted by bakingbarb

  1. bakingbarb

    Thank you so much!

  2. bakingbarb

    Happy birthday and may God bless you today!

  3. bakingbarb
    Oh I'm sorry to hear that. I've been sick for 2 weeks, my sons watered for me but no one picked the zucchini or raspberries. The raspberries rotted and the zukes are HUGE! Most critters won't step over/on pumpkin vines so I try and let mine grow around my garden. Has never failed me. Weeds. UGH I have an extra fridge in the garage and it is packed full...
  4. bakingbarb
    Oh Elizabeth, I understand exactly. Ours is a blended family and it is purely a power struggle. It seems to be daddy's little girl that does this type of behavior. I don't feel its right though for the dad to not speak to her about this. He has to back you and she needs to see that. I deal with a similar situation btw. Good luck either way.
  5. bakingbarb
    That link is 3 years old and NOT CURRENT. I contacted MCD'S and they state the fries are not gluten free.
  6. bakingbarb
    I thought most baking powder is gluten free?!
  7. bakingbarb
    You have to do some searching but they want comments regarding gluten free labeling. I just was sent this today so if you all have seen it before my apologies.Open Original Shared Link Open Original Shared Link Open Original Shared Link
  8. bakingbarb
    I'm sorry if I missed this, but why did you give up coffee? Many flavored coffee beans are gluten free. How do you find out? Contact the company that makes the coffee, this is what I do. I would think if you ground other things in your grinder there wouldn't be any residue left from the oats but thats just me. Rice is used to clean coffee grinders often...
  9. bakingbarb
    I just got done with that dose of D. My levels were not as low as yours, just the same the treatment seems to be the same. I doubt there are any side effects either. I had no issues with the D and checked the ingredients and they were fine. My biggest issue was when I ran out. Quite frankly the D made a huge difference in my life and how I felt, the...
  10. bakingbarb
    So far this is the ONLY pizza that I have liked since going gluten free. This was actually edible and didn't have any of that weird taste or texture that can be a problem with the gluten free breads. BTW I seriously think your pizza issue is your toaster oven not your recipe. A toaster over isn't going to be able to maintain the type of heat you need to...
  11. bakingbarb
    Open Original Shared Link is a powdered pectin used for making jams and jellies.
  12. bakingbarb
    I am totally confused by you all...are you saying a product that says gluten free but contains oats isn't gluten free?
  13. bakingbarb
    Oh, some people use flax seed made into a gel and another seed, I want to say chia but that doesn't sound right. Hopefully someone else will be able to answer this. Edit, I found this online: CHIA SEED GEL 1 Heaping TBSP Chia seeds, pulverized in a coffee grinder to (fine grind) 1 cup hot water 1) Heat 1 cup of water until its hot (not boiling...
  14. bakingbarb
    In any flour blend that calls for cornstarch use potato starch instead, in equal amounts. For the xanthan gum use guar gum.
  15. bakingbarb
    Almond flour can actually be used as a stand alone flour in many recipes so it doesn't need to be used in conjunction with any other flour in this recipe.
  16. bakingbarb
    I would use almond flour. It provides the same bulking properties as coconut flour. I don't feel the other gluten-free flours provide that bulk quite the same way. Of course this doesn't work if you are allergic to coconut but using dessicated flour that you then grind in the blender, to me is preferable to the coconut flour. When you grind it, it is...
  17. bakingbarb
    We really enjoy the pizza there too. But I don't see it as being a cheap meal, one smallish pizza is close to $25.00 (23.95 is the lowest) and I don't find it to be very filling. I view pizza crust as toppings are the filler because the gluten-free pizza crust isn't filling in my mind. That said I love to eat the pizza there!
  18. bakingbarb
    Redbridge is ok, not great but put a slice of citrus in it and its much better! I have had a couple other brands and I apologize I don't remember all the brands. The really expensive ones are not worth the money-Nick Stafford beer is way to sweet and it was over $8.00! I found one brand in 3 varieties in I think a 16 oz bottle, anyways they were about...
  19. bakingbarb
    Burger Kings policy is to have a separate fryer as is the same with most fast food restaurants. I have never seen foods come out of the french fry fryer. I can only tell you what they do and don't say on their websites and all of them except Burger King says there is wheat in their fries. I have had too many issues over the last year that it isn't worth...
  20. bakingbarb
    Open Original Shared Link Without changing the crunchy, oven-toasted flavor of Rice Chex, General Mills has replaced barley malt with molasses resulting in a Gluten Free Cereal. General Mills has taken the requisite steps to prevent cross contamination and has tested the formula based on the proposed FDA standards. Questions & comments are welcome at...
  21. bakingbarb
    I have listened to the debate and didn't bother to check the allergen menus, ha ha jokes on me! Yes, I should have looked for the info myself and I finally did! If you want fast food french fries, stick with Burger King!!! They were the only ones that I found that didn't list wheat or gluten as an allergen in regard to their french fries. Cripes I...
  22. bakingbarb
    What do you think the difference is between the two? What would you expect walking in the door of a caf
  23. bakingbarb
    I don't really know enough about baking powder and baking soda but I do know that the least amount you can use the better it is, it can affect flavor in an adverse manner. Sugar is hygroscopic yup yup and I don't know about you but oil seems to make for a moister cake/muffin etc. Oh, my problem with this recipe is the "flours" that it uses. I think...
  24. bakingbarb
    LOL Dinty Moore was my fav food when I was a kid. I was stunned to see it is gluten free!!!
  25. bakingbarb
    Some people are not sensitive to it at all. They never have the reactions that many of us have. It is worse to be that way I think., because you are damaging yourself with out the signals of it.
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