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Wonka

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Everything posted by Wonka

  1. Wonka
    That is what I do. I process fresh gluten free bread in the food processor and freeze. I also dry out my bread failures (and I've had a few lately in our damp weather) and process them for later use (and freeze). The dried isn't as nice as the fresh but will do in a pinch.
  2. Wonka
    Here are two replies to your question: Add 1 teaspoon baking powder. Add 1 egg white I think you may need up to 6 cups of flour, as our flours seem to need less water often, but I'd start with the 5. I'd use my standard mix and definately NOT use one that had lots of flours with flavor (like bean or sorghum)... I'd add up to 2 TBLS (6 teaspoons...
  3. Wonka
    I hope you don't mind. I posted your question over at the Delphi Celiac forum. I will collect a few responses and bring then back over to this forum and post them for you. I'm too new at this but there are some women over there that regularly convert recipes, hopefully one of them will come through for you.
  4. Wonka
    Have you tried making her a sandwich with a gluten-free wrap? I have a recipe that I make everyday for my kids. It calls for powdered milk and water so I just subbed in rice milk (I have can't have dairy, soy or gluten). For my kids I leave out the seeds in the recipe but I do keep the salt and pepper (they don't notice it). I can't have potato flour so I...
  5. Wonka
    I make the following recipe 2-3 times per week. I use Perky's Nutty Flax cereal, I skip the dried fruit (I have one child who will not eat fruit or vegetables) and sub in 1/2 bag of Enjoy Life Chocolate Chips. I like to use a variety of nuts and seeds (usually use almonds, hazelnuts, pecans, walnuts, sesame seeds, pumpkin seeds, sunflower seeds, pinenuts...
  6. Wonka
    Sorghum, quinoa, millet and coconut flour.
  7. Wonka
    I have not been able to find millet flour here either (Vancouver, Canada). I sub quinoa flour for millet flour, which I can easily find.
  8. Wonka
    I've never seen any of those brands here in Vancouver (Canada). I'll have to pick some up the next time I'm in the USA.
  9. Wonka
    I'm definitely going to try this idea. Yum.
  10. Wonka
    gluten free filo dough(I'd really like to find this in a store), gluten free pyrogies, gluten free ravioli, gluten free puff pastry
  11. Wonka
    I cook mostly from scratch so I don't buy too many things but the ones I do buy I am grateful to find gluten free. I concur with the person who stated, gluten free flours at a reasonable price. I like gluten free soy sauce, gluten-free hoisin and gluten-free worcestershire sauce (the last two took me several years to find gluten-free, I'm glad not to have...
  12. Wonka
    Have you ever tried dates stuffed with chevre cheese, wrapped in bacon and baked in the oven? Oh my!
  13. Wonka
    Baking really is science. Exact measuring will give you the best results. I really like a recipe that gives me weight measures. I use my scale and have never had a failure with that type of recipe. Failing that I always spoon in my flours so that I don't end up with too much.
  14. Wonka
    What a great save, very ingenious.
  15. Wonka
    Did you leave out the xanthan gum by accident? How did you measure your flour? I always fluff up my flour and spoon it into the measuring cup. If you use the measuring cup to scoop up the flour, you can get way more than the recipe calls for , making the mix too dry and crumbly. I'm not sure what the answer is, mine stayed intact and none were crumbly.
  16. Wonka
    Just made these the other day: Spritz Cookies TNT from Karen in NewYork 1 cup butter or margarine 3/4 cup sugar 1 egg 1 teaspoon vanilla 2 1/4 cups gluten-free flour mix (I use Hagman's gluten-free blend) 2 teaspoons xanthan gum 1/4 teaspoon baking powder Cream shortening and sugar well. Beat in egg and vanilla. Sift dry ingredients and add...
  17. Wonka
    Gluten free Goldfish Source: Original recipe by permission of Henry Holt from Bette Hagman
  18. Wonka
    I can follow most of your recipe but instruction #3 has me completely baffled. Add 2 to 3 what?
  19. Wonka
    I started a thread, over at the Delph Celiac forum, asking others what their favourite Christmas Cookies were. This recipe was one of the replies. Spritz Cookies TNT from Karen in NewYork 1 cup butter or margarine 3/4 cup sugar 1 egg 1 teaspoon vanilla 2 1/4 cups gluten-free flour mix (I use Hagman's gluten-free blend) 2 teaspoons xanthan gum ...
  20. Wonka
    For any fellow Canadians out there: Lea & Perrins is NOT safe up here, they use Barley Malt Vinegar in it. Heinz, who distribute Lea & Perrins, has put out their own brand, Heinz Worcestershire Sauce that IS gluten free and, therefore, safe to use. I verified this with the company this past week.
  21. Wonka
    These instructions. from Open Original Shared Link 1) You want four main types of flour in your mix-- Bodifiers-- Teff, Sorghum, Rice, bean flours, brown rice, quinoa, millet, amaranth, and cornmeal are a few options. These provide bulk and protein as well as the vitamins (if any, teff is a great source of vitamins). Modifiers-- Tapioca starch...
  22. Wonka
    It was from their website that I found the instruction for making my own mix that I posted in this thread (it's not a product I can access here so I make my own).
  23. Wonka
    This is my favourite recipe. Blended Oatmeal Chocolate Cookies Ingredients: 1 1/4 Cups gluten-free Oatmeal 1 Cup gluten-free Flour mix 1/2 tsp xanthan gum 1/4 tsp Salt 1/2 tsp Baking Powder 1/2 tsp Baking Soda 1/2 Cup Butter 1/2 Cup Sugar 1/2 Cup Brown Sugar 1 Egg 1/2 tsp Vanilla 6 Oz. Chocolate Chips 1/4 Chocolate Hershey
  24. Wonka
    This is the formula for mixing your own flours that I like to use. You want four main types of flour in your mix-- Bodifiers-- Teff, Sorghum, Rice, bean flours, brown rice, quinoa, millet, amaranth, and cornmeal are a few options. These provide bulk and protein as well as the vitamins (if any, teff is a great source of vitamins). Modifiers-- Tapioca...
  25. Wonka
    I agree with Purple. I bake my banana bread in 3 small pans rather than one big pan. They just seem to do better in the smaller pans.
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