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Wonka

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Everything posted by Wonka

  1. Wonka
    This is hands down, my favourite pizza crust recipe. I've even made them into individual sizes, by spreading into small pizza size rounds, prebake as instructed, top and bake again. Yum. Pizza Crust 1 tablespoon active dry yeast 2
  2. Wonka
    Have you tried making flat bread? I use Kate's recipe from gluten free gobsmacked Open Original Shared Link I skip the milk powder and sub rice milk for the water and it works brilliantly. Makes a good sandwich wrap and is also great as a dipping bread too (I've had non-gluten-free people request this recipe, it's that good).
  3. Wonka
    I'm on L-glutamine as well. My gut is improving so I think it has helped. I am over a year gluten free (diagnosed Nov 07) and I'm taking quite a long time to heal. My anemia has resolved but my ferritin is still way too low (13 up from 9 in april). I have discovered other food intolerances (all legumes, all nightshades and carregeenan) and going off of those...
  4. Wonka
    It is important to not use a non stick and to cool the cake upside down. The cake will adhere to the sides when left upside down and because it is upside down it stays light and fluffy instead of collapsing on itself and becoming dense. Your next attempt will be way more successful.
  5. Wonka
    I made this last night (left out the peppers because I can't tolerate nightshades). It was excellent and easy to throw together. ROASTED ARTICHOKE SALAD
  6. Wonka
    Did you cool the cake upside down? I usually just find an old jar in my recycling box, put it upside down and place the tube pan upside down on top of the jar until it has cooled completely.
  7. Wonka
    You can make a sandwich wrap. I would mix the following ingredients: SANDWICH WRAP 1 cup of your flour mix 1 Tbsp yeast 2 tsp xanthan gum 3/4 tsp salt 3/4 cup warm dairy substitute (rice/soy or nut milk) 1 1/2 tsp agave nectar or honey 1 tsp olive oil 1 tsp apple cider vinegar Preheat oven to 400 F Place all dry ingredients into the bowl...
  8. Wonka
    Glad to hear it worked out well. I just need to get a few good nights of sleep and maybe I can tackle these.
  9. Wonka
    Here's another really nice apple muffin recipe with a great topping. You could use a margarine or even a mild oil instead of the butter for the topping (I stick with butter because dairy isn't a problem but soy is so most margarines are out). Gluten Free Streusel Topped Apple Muffins Dry 2 c. featherlight mix 1 tsp. xanthan gum 2 tsp baking powder...
  10. Wonka
    What I would do is sub a gluten free mix of flours cup for cup for the wheat flour, add 1 tsp of xanthan gum, maybe sub half the butter for shortening (it helps to prevent too much spread). Bake one cookie to test it out, if it spreads too much add more flour. That's pretty much how I convert most of my recipes.
  11. Wonka
    Check out this recipe. I haven't tried them yet, but I trust Kate's recipes. Open Original Shared Link
  12. Wonka
    gluten-free Bread 3
  13. Wonka
    I do a mix that contains: 2 parts brown rice flour 1 part arrowroot flour 1 part millet flour 1 part sorghum flour 1 part coconut flour 1 part tapioca flour (you could sub in potato flour for this - I can't tolerate potatoes so I do the arrowroot in it's stead)
  14. Wonka
    I have a coffee bean grinder that I only use for spices and grinding small amounts of nuts and seeds. Works like a charm.
  15. Wonka
    As long as you keep the amounts the same, it should work out just fine. Enjoy your cake.
  16. Wonka
    I recently converted my favourite muffin recipe to gluten free. It is excellent and although there is a bit of chopping and grating, it comes together pretty easy. I have subbed in dried prunes when I didn't have apricots, I've used pecan or chopped toasted almonds and I've used either 1 cup of rice bran or even better (taste wise, not low fat but it is a...
  17. Wonka
    We'll have to agree to disagree. Food science, a special interest I have, and my personal experience is that with too much leavening you get heavy dense products. I would never add 1 tsp per cup of flour (and I do bake alot). I suggested increasing the sugar, as sugar is hydroscopic (water loving) and balancing the flour and sugar ratio results in a less...
  18. Wonka
    I have some thoughts. You do need to add xanthan gum, around 1/2 tsp. The recipe looks off balance to me. Flours can make a baked product very dry if not balanced with the correct amount of fat and sugar. I would increase the sugar to 1/2 cup, the oil amount seems about right. I also think that there is way too much baking powder in this recipe. One teaspoon...
  19. Wonka
    Here is a recipe for you to try. I have it in my recipe file but I haven't tried it yet. Monkey Bread Recipe Dough Ingredients 1 1/4 cup low fat milk, heated slightly (as you would for a baby) 4 Tablespoons butter 2 Tablespoons sugar 1 Tablespoon yeast 1 large egg 1 1/2 cup gluten-free Flour Mix (includes xanthan gum, if your mix does not, add ...
  20. Wonka
    I didn't think that you were talking to me. I actually agree with you. I also understand how some people, when they find a solution to their problems, want to share that with others. So I can see both sides. I did read that book but in the end didn't feel that it was a solution for me.
  21. Wonka
    Well I don't subscribe to the diet so this post isn't about that. I discovered that my problems had everything to do with cross-contamination in my house (my daughter was diagnosed in December, we went totally gluten free then and amazingly I started to get better). This was the cause of my leaky gut which caused the other food intolerances, iron deficiency...
  22. Wonka
    It was pretty funny.
  23. Wonka
    I made your recipe for our Christmas evening dessert and it was a big hit. I didn't have it stick at all (I did grease and flour the pan). This was a really nice easy dessert to make. The only mishap we had was that a bird decided to sample it as I had it on a tray on the back porch (fridge temperature outside). The bird only ate a small amount from one...
  24. Wonka
    I haven't checked out Capers but the Choices near me doesn't have millet flour (they may have it on their bulk shelf but I won't buy anything from there as they don't package them in a designated area). I've been resistant to buying the flours packaged at Capers because Westpoint Naturals isn't a designated facility either (I called and asked). I do trust...
  25. Wonka
    Gluten Free Rice Chex has not made it's way to Canada yet. Sigh!
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