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bakingbarb

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Everything posted by bakingbarb

  1. bakingbarb
    been there done that! Ya it is so weird when your gravy is thick like, well like yuck! A tiny bit goes a long way. That said I like the potato flour better then the starch, the gravy or soup or whatever isn't as gelatin like which is the same as ooky! Oh it was so gross now that you reminded me (the one made with the starch). Serious though I really...
  2. bakingbarb
    That is really good news. I doubt I will make the trip to eat there as we are north of Seattle but it is still a good thing. It is always good to hear of people making food gluten free friendly. Sounds like a wonderful place to go. I also want to check out that beer you mentioned as the redbridge is ok, just ok.
  3. bakingbarb
    I would use your recipe, sub the flour with any flour blend you like and add 2 to 3 tsp. xanthan gum. This is similar to making pie crust and it works the same.
  4. bakingbarb
    It isn't the amount of yeast, the packet is almost a Tbsp. This is normal. If you were baking using bulk yeast you would use closer to 2 1/4 tsp yeast. It is the proof time. Nothing else. Don't let it raise as long as the recipe calls for, take 10 min off that time and see what happens.
  5. bakingbarb
    Here is a better Open Original Shared Link from my fav baking site Joy of baking.
  6. bakingbarb
    I just found this recipe (ok ok the mag came and I was slow to read it). Here is the description and the link to the Open Original Shared Link. Easy to make and very tasty, these bars are pure fruit, nuts, and seeds
  7. bakingbarb
    Here is one that uses rice syrup and I understand a lot of the brewers use rice and corn anyways. It is so hard living in the Pacific NW with all the micro brews out there. Open Original Shared Link We know the guy that owns the Open Original Shared Linkand he is working on a gluten free beer. Yipeee He is local and it is a small brew pub so my fingers...
  8. bakingbarb
    We have brewed beer for years but never knew we would need to brew gluten-free beer. This is a pretty straightforward easyOpen Original Shared Link as beer goes. I have been looking for a recipe to try so will end up trying this but we will use more hops I think. We will probably add hops in the bucket to give it a better hoppy flavor.
  9. bakingbarb
    Here is a Open Original Shared Link to it using sugar There are quite a few recipes out there for this. Sounds good though. I love candied orange peel, dipped in chocolate even more so. I wonder if cocoa pwd dusted on top or shaved bittersweet choc would be good?!
  10. bakingbarb
    Is there a difference between sorghum and sweet sorghum? I wasn't sure if they were the same thing or not, there is rice flour and sweet rice flour and they are not the same thing. tia
  11. bakingbarb
    The weekend before Christmas we took my stepson to dinner at Open Original Shared Link in Silver Lake. Actually we took almost the whole family and it was for his birthday. Anyways, they do have a gluten free menu but it isn't completely up to date with their current regular menu. The server was very helpful, I didn't ask for a gluten-free menu but she overheard...
  12. bakingbarb
    I am with you on this.... I know my honey doesn't fully understand and it isn't for a lack of trying. He is sympathetic also and he asks for me and tells for me, so he really does try. I think they just don't understand because they don't walk in the shoes. It doesn't hurt me, it is just one of those things. Sorta like they only bring flowers on your...
  13. bakingbarb
    I thought the flax could be a little rough on the digestion, I have problems with the big D sometimes still. Although doesn't fiber work in the reverse, it evens out that issue? I love baking, everything but the bread so far. I won't be baking this bread until Saturday or Sunday. So far everything turns out great, but I have always LOVED baking. Still...
  14. bakingbarb
    I have one of their books and am going to look for the recipe. I also plan on making that flax bread everyone keeps talking about although I am a bit concerned about the flax in the diet.
  15. bakingbarb
    So if you don't use xanthan gum, what do you use? Or do you just bake without it?
  16. bakingbarb
    It is so popular to be on the Atkins diet these days, I say something like I am on a diet and refuse to break it. That is for people I don't really know, for people I know I just say I can't eat that because of food allergies. I really like the m&m and Frito's idea. Salty and sweet yum It is intersecting what you said about some people get upset...
  17. bakingbarb
    I have been off of gluten since the end of October and there are times when I have the same problem. As far as milk, I still stay away from it mostly. If it is baked into something I can handle but you won't catch me drinking a glass of milk. There are days when I get sick and cannot figure out what from and then there are days when I know what it was ...
  18. bakingbarb
    The other barb (I am starting to feel like the other white meat!)
  19. bakingbarb
    The other Barb, I am very happy you chimed in. The flax bread was going to be the next one I was going to try as I have read about it on here before. We really wanted pizza so that was what I made last and ugh. LOL My daughter asked if I would ever bake the real stuff again so yesterday I made her rolls and cinnamon raisin bread. That stuff is staring...
  20. bakingbarb
    LOL I loved your response. If raw milk is bad I should be dead by now! Would love to have a source for such a thing now.
  21. bakingbarb
    I have had mine for awhile now (at least 5 years) and we love it. I use it for grinding, soups, purees and smoothies. To help combat the foamy stuff (ugh), add those things at things in stages. If you add the lighter stuff at the very last they blend in without the foamy.
  22. bakingbarb
    So the xanthan gum is weird too huh! What about guar gum? It is bittersweet to know it isn't just me. It is sad to realize that it just doesn't work - these breads. The pizza for me was a huge disappointment. My 15 yr old daughter even tried it but she didn't like it at all, she ate it cause she was hungry lol! My bf ate the pizza and said it...
  23. bakingbarb
    I have made 3 different breads. One was a mix for french bread, it was white and the flavor was tolerable as was the texture. I made a regular bread recipe (don't remember which recipe) but it was a tannish color, it rose ok and the texture was fine. It was a mix of flours. The third thing I made was pizza and it too was a mix of flours and it was ok...
  24. bakingbarb
    I have 2 just up the street from me!! I would love to know if this is true. A friend sent us on a wild goose chase although he meant well. He thought a deli by Boeing had a gluten free sandwich. It was the wraps menu and he assumed it wasn't bread so it was ok. lol it was nice that he thought of me but it's a good thing he doens't cook for me!
  25. bakingbarb
    Seattle and Oregon have great micro beers, now if only one of those brewers would brew for us! Redbridge is not bad for a beer and when I feel like having beer I can drink it withou complaint. It isn't unreasonable in price either. A six pack is about $8.00. The beers that come in single bottles tend to cost a bit more and don't always taste better. ...
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