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HiDee

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Everything posted by HiDee

  1. HiDee
    I finally made this bread and it didn't sink! I added 1/4 c. of the protein powder that Arc recommended. My blend of flours is brown rice, sorghum, millet and sweet rice in addition to the starches. I also read the bottle of my yeast and found there the suggestion that if adding the yeast to the flour you should do very warm liquid between 120 and 130...
  2. HiDee
    Soups are great to freeze, pea soup, vegetable soup, bean soup, lentil soup etc. As some others have mentioned meatloaf, spaghetti sauce, and chili work well frozen. I cook up large amounts of ground beef or ground turkey and freeze in sandwich bags and they are the perfect size for pulling out and adding to quick meals like spaghetti or taco salad or whatever...
  3. HiDee
    ONESOURCE is a brand that says gluten free right on the label of their prenatal vitamins. I've found them at Walmart in IN when I lived there and also in OK where I currently live. I'm not sure if it's at every Walmart but if they are in Indiana and Oklahoma I imagine they should be available at most Walmarts. It's about $9 for a bottle of 140 and you...
  4. HiDee
    I found quinoa to have a weird taste at first too. Here's how I've gotten around it, I rinse it very well then put it in the pan and cook it for a while (about 5-7 min) without any liquid (dry roast it) stirring constantly, if it's roasted long enough this takes away the funny aftertaste. I've also heard someone say they let it soak overnight to improve...
  5. HiDee
    Don't be so quick to take offense. Dev only mentioned nausea, not vomiting and not HG, there's a HUGE difference as we all know. Most pregnant women don't suffer from HG and perhaps that little bit of advice will help someone reading this who only has nausea. Plus it looks like Dev is new to the forum and this and Cashee's posts are more rude than Dev...
  6. HiDee
    Just a question about the quinoa, do you have to rinse it before grinding it? I have a bunch of quinoa and have wanted to make flour with it but wasn't sure if it could be ground up because I always rinse it before cooking because of the saponin stuff. Is it pretty bitter if ground up without having rinsed it? Or do you just buy pre-rinsed quinoa?
  7. HiDee
    Are you serious!?! That is so exciting, I'm going to check that out next time I'm at the store, Rice Crunch 'ems are so expensive.
  8. HiDee
    Kellogg's Rice Crispies has BARLEY MALT in it. So does their corn flakes. It's a bummer because that little ingredient makes it not gluten-free where it otherwise would be just fine. I found TRIX to be gluten-free as well as cocoa pebbles. My favorite though is Bakery on Main Cranberry Maple granola (gluten-free). It is fantastic. It's a little expensive...
  9. HiDee
    I'd like the recipe. I eat an egg and gluten-free oatmeal every morning, but it gets kind of boring after a while. Also, I find metamucil works alright for constipation and it's gluten free. Or I also second the lots of water and fruit option, that's the most natural way.
  10. HiDee
    Try adding quinoa or amaranth or any nutritious grain. I had a recipe that called for soaked, whole wheat kernels in the chili and obviously that wouldn't work but I used quinoa and it was great. Extra vegetables and diced canned tomatoes are great too.
  11. HiDee
    I agree with celiac-mommy. I started out using Pamela's baking/pancake mix before I ventured into mixing my own flours. It's very easy and very helpful when you are so new and everything is SO overwhelming (especially baking). But, if you're ready to go into mixing your own flours, I use the basic rice flour combo of 6 cups brown or white rice flour mixed...
  12. HiDee
    Thanks for telling us about your experimental successes, it really helps having others give their baking experiences. I've been meaning to try the whey powder with the bread recipe, I recently bought some and am excited to try it. I'll post my experience as well.
  13. HiDee
    What does it mean to bump a post?
  14. HiDee
    I just made these rolls the other night, they were great! I thought the dough felt a little softer than sugar cookie dough or pie crust. It rolled out pretty well. They make large curd and small curd cottage cheese. Small curd has smaller pieces of cottage cheese. I think it acts sort of like shortening in this recipe so I wouldn't get any lower...
  15. HiDee
    Arc, that really is a beautiful loaf of bread. I have had tons of problems with the collapsing bread, I'm definitely going to try the protein powder. Just a question, do you melt your butter for the recipe or just have it soft? Also, do you think your variation would work with sorghum flour and brown rice flour instead of sweet rice flour? Thanks for...
  16. HiDee
    I have a very similar recipe except the sugar is half cup brown and a fourth cup white and then the crowning ingredient is a half of a package (approx. 3/4 c) toffee bits (either Heath or SKOR, both are gluten-free) then refrigerate for about an hour or more after mixing with the cream cheese and vanilla so that the sugar and toffee have time to dissolve...
  17. HiDee
    I've frozen baked chicken, cooked ground beef or ground turkey in sandwich bags, shepherd's pie, meatloaf, any type of soup or stew works really well to freeze (pea soup, lentil soup, vegetable soup, beef stew, chili), rice and beans, stir fry vegetables over rice, gluten-free lasagna, gluten-free pizza, enchiladas (with corn tortillas), casseroles work well...
  18. HiDee
    Thanks for the recipe, mamaw. I was just about to post a new topic looking for a stromboli dough recipe. I'm excited to try this. Does this dough rise very much when baking? Would it work pretty well for pizza too? (I'm sick of the sticky pizza dough that I have to "roll" out by patting with my hands on the pan, a rolling pin would be infinitely easier...
  19. HiDee
    so, should I not let it rise to the top of the pan? it seems that rising time is different each time I make it (probably because I'm often trying to change the water in some way - more/less/room temp/warm to see if that changes anything) so I'm not sure how much time to take off because it's different every time. will it continue rising while baking if...
  20. HiDee
    I've also had lots of problems with falling bread (same recipe). My problem is that my bread has fallen while it is baking (most of the time, it sometimes falls after taking it out). Why is that?? I've tried decreasing the water, decreasing the oven temperature and baking longer, I've tried different flours, warm water, room temp. water, proofing the yeast...
  21. HiDee
    Open Original Shared Link I found it. There are 18 pages of comments but I'm sure somewhere in there, there are some comments on the egg free and dairy free stuff.
  22. HiDee
    Open Original Shared Link This is a very good tasting bread, she has substitutions for the egg I think with just an egg replacer such as Ener-G makes. And just use water instead of milk. There was a forum discussion about it some time ago if you want to search for it. Everyone raved about it.
  23. HiDee
    Most frozen turkeys now label that they are GLUTEN FREE. I've seen this on Country Pride and Honeysuckle brands, I think Butterball and Jennie-O label as well (but Jennie-O is a Hormel brand and it's on their gluten free list, available on their website, anyway if it isn't labeled). Hope this helps.
  24. HiDee
    Do you mean potato flour or potato starch flour? Because Potato flour is pretty heavy. I freeze my mixed flour, just let it warm up to room temp. before using it (you can microwave it for a few seconds if necessary). I also keep some of my flour in the fridge as well.
  25. HiDee
    When we first went gluten free I bought a bunch of bean flour and I'm still trying to use it up. My husband has become pretty adept at picking it out in baked goods. I try to use just a little and hide it, about 1/4 or less of the flour mixture in whatever I'm making. He's still pretty good at detecting it in small quantities so I usually try to save the...
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