catfish

If you use up that mayo and find you'd like more, here is my favorite mayo recipe- which coincidentally has no vinegar. I prefer to use a hand blender (those "boat motor" thingies) but you can use a wisk or a food processor. Blend together; 1 large egg the juice from one key lime or 1/2 persian lime 1 pinch salt while still blending, slowly add...

I didn't know anyone made cream of rice, but I had good results putting dry instant rice (minute rice) in the food processor and pulsing it until it is broken up, then cooking it up just like cream of wheat. It is a little less creamy than cream of wheat, but tastes very similar otherwise.

For this recipe I wouldn't recommend substituting the chocolate with cocoa powder and shortening. It would work for some foods because it adds the oil and flavor, but in this case the cake needs the firmness of the cocoa butter or it won't set up right (it will just melt into a pool).

Yes, I make cakes all the time with gluten-free flours in them, but flourless chocolate cake is better than any regular cake mix or recipe with or without regular flour (IMO). I think your shortening would work fine instead of butter, the taste might be a bit different but the performance should be okay as long as you add about 20% less shortening and...

Perfect Flourless Chocolate Cake; 12 tablespoons unsalted butter 12 ounces bittersweet chocolate 3 teaspoons vanilla extract 8 large eggs (separated) 2/3 cup brown sugar (packed) 1/4 teaspoon salt 1/4 teaspoon cream of tartar 1 tablespoon cooking oil or cooking spray, for greasing pan 2 tablespoons flour or rice flour, for dusting...

The good news is that in Mexico, the main thickener is masa (corn) flour rather than wheat flour. In the United states, I'm always nervous about ordering enchiladas because they usually thicken the sauce with wheat flour. In Mexico, it's almost always masa flour because it's more available and traditional (just as we'd be unlikely to thicken gravy with...

I occasionally make a pizza using a gluten-free bread recipe, but the problem is that the gluten-free bread dough is too sticky/runny to roll, but too firm to pour into a good crust so I fuss with it until I get it spread out to roughly the size and thickness I want. But here's a great idea that works really well; you can even cook it on a pizza stone. Take...

I make it just like that, with the vanilla. But then I add vanilla to almost everything sweet. I've heard that this is also good with butterscotch chips, but I haven't tried it that way yet.

I'm not familiar with the GOYA seasonings, I never did use premixed seasonings much. I make my Spanish style rice with homemade chili powder- a mixture of onion powder, Mexican oregano (dried), toasted ground cumin and ground, dried chiles (I use about 3 ancho chilis to 1 chipotle for a little smokey flavor). If you can find a gluten-free chili powder then...

I know this isn't exactly what you asked, but I just made a flourless chocolate cake and I wanted something different to ice it with since I don't usually care for frosting. What I ended up doing was to make a chocolate mousse and used that to frost with. It was the perfect counterpoint to the rich cake! I melted together 6 oz semisweet chocolate and...

For thickening I like cornstarch for some things, but not for others. It's great for puddings, or for clear broth-based gravies. For a roux however (butter or fat-based gravy) I prefer a mix; 2/3 Asian rice flour and 1/3 bean flour (I use Great Northern Bean flour, but garfava or whatever will work too). This will not only result in a more flour-like...

The yeast can go bad even if it isn't opened, if it is old. The problem could also be that most bread machines are programmed for 2 risings, as with normal bread the yeast will cause a first rise which the bread machine will then "punch down" with a second kneeding and then allow a second rise to take place. Gluten-free bread does not support the second...

Rapid rise will work more quickly, but it should still rise even if you aren't using rapid rise. There are two or three likely problems here; 1- Are you using the right amount of sugar? Without sugar the bread won't rise. 2- Are you using warm water? Cold water will slow the yeast to the point where it won't do anything, and hot water will kill the yeast...

I cook almost exclusively in my house, and I can make almost anything better gluten-free than anyone I know can make the same with gluten. There are exceptions; Pasta is one. I can make an exceptional gluten-free pasta, but it takes all day. So I normally make a large batch and freeze it, but only I eat this. My family gets regular pasta boiled in a...

This is similar to the cheesecake recipe I use. I also add some vanilla caviar (the little seed specks inside the vanilla bean) to make vanilla bean cheesecake.