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bakingbarb

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Everything posted by bakingbarb

  1. bakingbarb
    I would go Open Original Shared Link, I think of Cook's Illustrated as being the authority on most cooking. I watched tv when I happened upon them making this. Looks so good.
  2. bakingbarb
    THANK YOU THANK YOU THANK YOU I really appreciate the names of places. They are going on my list of places to go.
  3. bakingbarb
    Lisa, when I need a special place to eat out, that is the place to go (no I haven't gone yet). I don't really go into Seattle for much, I am at least 30 min out and when you live in an outlying area, well I for one don't enjoy going into the city. I am much more of a country girl! lol A decent Mexican place would be nice for once but there isn't a single...
  4. bakingbarb
    Even though this is very hard for us, it is also very hard for our loved ones. Not only do they have to deal with our illnesses and our total change in eating, they now are expected to do the same. I mourned not only that I couldn't eat the same or cook the same but I mourned the going out with my loved one and eating a meal together. He too has to mourn...
  5. bakingbarb

    ARCHIVED Idiot!

    bakingbarb replied to L.A.'s topic in Coping with Celiac Disease

    Did you see one time when people were trying to buy airline tickets to New Mexico (sometime ago) for the Olympics? The person at the airlines said it was a foreign country and make sure you have your passport. I swear some people can be so stupid. When trying to find safe places to eat, I have been amazed at the stupidity of people.
  6. bakingbarb
    For a sweetner a lot of people prefer agave nectar. Open Original Shared Link isn't the same across the board, you really have to experiment with it because each product and each batch can be at a different strength. Open Original Shared Link is very good for you to from what I have read oh and it is supposed to be easier to use.
  7. bakingbarb
    Oh, those are excellent ideas. Johnnycakes is something I need to learn to make and I need to practice my scones. The teas and bottled bev ideas, thanks for reminding me. That is something that gets ignored somewhat, it's as though if you aren't drinking coffee we are not going to give you any thing good! I love a good cup of tea. We are going...
  8. bakingbarb
    Ever since I can remember I have had bad teeth. Not helping was my mother put hi-c in my bottles. My Dad tells me this story of how when he moved us away I was filthy and had hi-c in my bottle. He always said that was why I had bad teeth. No matter how I eat, how I brush, how I don't brush I have always had bad teeth. Also the dentist commented over and...
  9. bakingbarb
    We went to Portland a few weeks ago and I planned ahead big time where I could eat. Granted we didn't go to half the places I found but what we did find was wonderful. Open Original Shared Link and the Open Original Shared Linknext door were perfect. I contacted Open Original Shared Link and they were more then happy to accommodate me, although they are so...
  10. bakingbarb
    I couldn't get the blog post link to work so I went looking for it and here it is....Open Original Shared Link I finaly am done with school work for the week so I am reading into this. I find this very interesting but am also wondering about soy isolate pwder as it is high in the protien content also. The difficulty I am having is I have no clue what...
  11. bakingbarb
    I swear, that coffee house is worth the trip. Right next door is a gluten free fish fry house. Open Original Shared Link I was able to eat fish n chips and have a cold beer. I wrote about it in my blog Open Original Shared Link. The picture at the top is from the coffee house. Oh it was that good.
  12. bakingbarb
    This sounds so good. I love this style of soup but never had a recipe really. When you say gluten free chicken broth, does that mean chicken broth isn't gluten free naturally? Or not anymore once it ends up in a can?
  13. bakingbarb
    I just found this thread and I too have the same issues. I get light headed/dizzy easily and I always thought I wasn't eating correctly although now I am gaining weight like crazy! I love to walk so am trying to get more of that back into my routine BUT I am really trying to drink more water. It is just so frustrating to get light headed, I will have a...
  14. bakingbarb
    Portland Oregon?? What's it called?
  15. bakingbarb
    I used to have a recipe book that was just for planning meals for a month. You do this huge grocery shopping then the next day you cook or divide and freeze. Bake chicken legs/thighs with just salt and pepper, chill then freeze in serving size in freezer baggies. The night before put it in the fridge, when you heat it in the micro you can sauce it any way...
  16. bakingbarb
    I am going to test this recipe next week. I have not made this one so I will test it and see what happens. I do have a recipe from a book that I tried and I loved, it is the first bread I like so I can get that for you guys if you want.
  17. bakingbarb
    Liz, you have helped me so much I hope I Can help you here. I never proof any gluten free bread as long as it says to. For the rise time I use HALF the time the recipe says to use. I baked wheat bread for over 25 years so I like to think I know something about baking bread! The first couple of loves gluten-free I made sunk and were squishy in the middle...
  18. bakingbarb
    THANK YOU THANK YOU THANK YOU LOL geez that was so simple I should have known!
  19. bakingbarb
    I wasn't on here for a few days and when I come back I find the threads are all different. Do I have to click on each one of them to read it? Is there a different way to view them because I find this so frustrating I don't hardly read them now. I don't want to have to click on each post in a thread to read it. I actually find this to be a very difficult...
  20. bakingbarb
    I have found that the pasta absorbs the sauce after it is on my plate. I tend to under cook mine because I was afraid of the slime! LOL The last time I made marinara sauce, the noodles just kept absorbing the sauce the whole thing ended up dry! So I don't really eat pasta now! The green beans reminded me, I made something once with green beans...
  21. bakingbarb
    The original recipe for this was for wheat flour and without the variations, I changed it enough and here ya are.
  22. bakingbarb
    I too am dealing with this, I thought it was the xanthan gum. It seems it depends on what I am making. Cornbread tastes normal but when I made Irish Soda Bread UCKY, so which thing tasted weird? It feels like when something tastes good then I got lucky, if it tastes weird then I don't make it again. So far I have NO IDEA what it is!!!
  23. bakingbarb
    I do not have any exp with that product but I am finding that recipes that I MAKE gluten free tend to be more crumbly. I have been going over in my mind what the issue is and what the solution is. It is a fine line to add the moistness without making the finished product goopy either. It made me think of when the Have your Cake and Eat it Too book came out...
  24. bakingbarb
    OMG I used to get the eye twitches so badly, I thought it was stress from my then spouse! I never ever have them now though lol. Ok I need to know what are you all talking about when you are referring to the eyes? My daughter wears contacts and at first it was fine but now she cannot even put them in, her eyes get red and goopy and such. I tried to get...
  25. bakingbarb
    You know when you look on a package of something you really want to eat and it says nothing about wheat anywhere, do you eat it or use it for cooking? What about when it says it is made in a facility that also processes other foods you can't eat, wheat, soy, eggs or whatever. How likely is it to cause problems. Right now I don't cook with or eat these...
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