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bakingbarb

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Everything posted by bakingbarb

  1. bakingbarb
    I don't think I have ever had pork rinds before. They taste good? I mean its pork rind and I can't wrap my brain around it.
  2. bakingbarb
    I was afraid when I posted this I would be the only one. Lets face it chips are not the healthiest of foods!!!! I am so happy to know it isn't just me. I haven't had the sweet potato chips I need to find some The whole bag yes and hunger in an hour yes yes yes. Love nacho chips I don't have to worry about what is in them. Plus I am eating them...
  3. bakingbarb
    Is it the smell making you sick? Our local Walmart has a subway in it and the smell makes me so ill. I have to stay out of that section of the store as much possible.
  4. bakingbarb
    I used to limit my consumption of chips but not anymore. They are my replacement for gluten food. Yes I bake my own goodies but I don't do it everyday and its not like before where I go into the kitchen and grab a cheap cookie (yes oatmeal little debbie). So now I go in the kitchen and grab chips. No I don't have to buy them but I am not looking to stop...
  5. bakingbarb
    Awhile ago Cooks Illustrated ran some tests regarding this. I cannot find it right now but they said cider vinegar in water was the best way to wash fruits. I use it all the time on veggies also. I just put a tbsp of cider vinegar in a bowl of water and let the veggies sit in there for a few minutes while I do something else, then I rinse well. Here is...
  6. bakingbarb
    For one loaf recipe I used 1/4 cup quinoa flakes, works perfect every time. Gluten eating family raves about it much more so then my gluten full recipe! IT is extra moist this way.
  7. bakingbarb
    Here is a link I found. I have some agave but have only used it for tea. I am still getting a feel for baking gluten free so am somewhat chicken to add something new to the mix! I don't see why the recipes from that site cannot be used but adjusting everything to be gluten free. You can always sub out 1/4 cup of the flour blend with other more healthy...
  8. bakingbarb
    Here is the most recent email I received from Duke. Very nice response, our first email was full of confusion so to have gotten this follow up from him is heart warming actually. Dear Barb, In discussions with our executive chef, Bill Ranniger, he reminded me that some people are merely sensitive to gluten and some are allergic...
  9. bakingbarb
    I really think this is a personal choice not one people here can make for you. As you stated you put a lot of time and hard work into your bakery becoming what it is today. If it were me I would not give that up. I would love to be in your shoes regardless of the celiac (which yes I have). I still bake for family and friends regular gluten full items...
  10. bakingbarb
    WHEW here is the last response I received from them. I am happy to hear this response. On Fri, Aug 8, 2008 at 2:46 PM, Duke Talk <duketalk@dukeschowderhouse.com> wrote: Dear Barb, I sincerely apologize for the misunderstanding. Yes, we do have many items such as salad, salad dressing and grilled fish that are gluten free. What I...
  11. bakingbarb
    I make mine often as it seems cheaper to buy a bag of dessicated coconut and grind it yourself. I prefer this actually to the flour. When you do it this way though I prefer to grind it until it is fluffy not flour. This can be subbed out 1/4 cup for your flour blend without affecting the recipe. It adds bulk to say a cake. A gluten-free cake is shorter...
  12. bakingbarb
    This is a very interesting topic. We love home brews and micro brews and Mac n Jack but before I knew anything about gluten or intolerances I knew I got sick every time I drank those heavy micro style beers. They are very heavy handed on the grains where as the lighter beers are not. I have not attempted to try anything but my gluten free beer but this...
  13. bakingbarb
    I now try and email as many restaurants and food companies etc as possible, instead of hoping I need to know. Here is my email to, from and to Dukes. Disappointing to say the least. Make sure you pay attention to their part of the response that I underlined. From: bakingbarb [mailto:bakingbarborg@gmail.com] Sent: Monday, July 21, 2008 10:33...
  14. bakingbarb
    I too think if you follow the coconut flour recipes they are too eggy. It is more like eating custard! What I prefer to do is sub out 1/4 cup of a gluten free flour mix with the coconut flour. I think it adds body and texture without needing to add any extra egg. I have made some regular cake recipes and used a gluten-free flour mix but used 1/4 cup...
  15. bakingbarb
    Congrats, how exciting. I won some fair ribbons for baking when I was in high school and I was pretty proud of myself so I am sure your daughter is feeling pretty darn good.
  16. bakingbarb
    I was wondering what lame advertisement meant and why a company would call something that. It took me a bit to realize what was going on! LOL Now you can grow this stuff too, especially if you live in TX, Ar, NM etc. I tried it in Mi once but failed and I doubt it would grow in the PNW unless I used a greenhouse. I think seeds of change carried it but...
  17. bakingbarb
    Very exciting study. I am neither but I live in Wa. does that count for anything? My daughter plans on being one of them, I just don't know which yet (she is only 16 we have a few years to decide).
  18. bakingbarb
    Wow, interesting. I always had gusher nose bleeds but when I went off the wheat I haven't had any. The pharmacist I would trust more then any Dr. told me to use ocean spray nasal spray. It is saline and it just moisturizes the nose. I don't get gushers now but my nose is very dry so I still use the spray, it is also very helpful when you have a cold.
  19. bakingbarb
    With your baking pans you do not have to replace them but I would suggest lining them with parchment paper. Some grocery stores sell it in rolls near the waxed paper and such. The mixes will work for pie crust, and you don't need xanthan gum as far as I can tell (although the xanthan isn't going to hurt it, it just isn't needed). The crust will be extra...
  20. bakingbarb
    Here is another Open Original Shared Link There is a basic mix you can use at home using rice flour and I tend to use brown rice flour, assuming it is better for me because it is in its natural state as opposed to white flour. Here is the recipe: You still have to add xanthan to most of your baking, Brown Rice Flour Blend From Gluten Free Baking...
  21. bakingbarb
    We went on Saturday and I thought I would report back. The toppings are loaded on the pizzas, gluten free or regular. The gluten-free has its own space in every way, oven, pans, prep area etc. so they charge a bit more for them of course. All in all it was a very good pizza and it was so nice to be able to go out with friends and family and sit down and...
  22. bakingbarb
    I would just sub it the way you normally would. Cake flour is lighter but our flour blends are pretty light. Cakes that use cake flour are using them because the cake flour is a low protien, bread flour is high protien. Our flours pretty much equal the low protien. Open Original Shared Link is an explantion of it.
  23. bakingbarb
    I checked the website and they use different crusts for different styles of pizza. Ener g Still riding Haleys Kinnikinnick Open Original Shared Link
  24. bakingbarb
    I have been to Wheatless in Seattle (da vincis) but it is in Greenwood and I don't go that way often. A whole crust from them is $18.00 this is a plain precooked crust you add your own toppings to at home. I am going to the one in Kenmore this weekend. A young lady told me about it and she loves it so I have my fingers crossed. I am just excited...
  25. bakingbarb
    Why do I need more then one cookbook? I don't know but before going gluten free I bought shelf fulls of cookbooks, well mainly about baking. Julia Child, Rose Levy Bernbaum, Dorie Greenspan, King Arthur Flour, Peter Reinhart. Ya that was my type of baking. It was hard to accept I was going to bake gluten free. As time has gone by it has become easier and...
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