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catfish

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Everything posted by catfish

  1. 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...
  2. catfish
    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.
  3. catfish
    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).
  4. catfish
    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...
  5. catfish
    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...
  6. catfish
    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...
  7. catfish
    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...
  8. catfish
    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.
  9. catfish
    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...
  10. catfish
    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...
  11. catfish
    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...
  12. catfish
    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...
  13. catfish
    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...
  14. catfish
    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...
  15. catfish
    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.
  16. catfish
    Yes, they are very good! I made them just the other day for the first time. They're just like regular peanut butter cookies except more peanut buttery!
  17. catfish
    This sounds like a great lunch idea for the kids and me. I think I'll try it when the wife is at work, she hates avocados as well as tuna. I love them both though, and the kids will eat anything.
  18. catfish
    Having read this resurrected thread I realized I had been using the wrong temperature in my post, where I said 160 or 150 it should have been 360 or 350. I guess my head wasn't screwed on tight enough when I made that post! I'm glad you had good results Sweetie, and I hope you try them again sometime Skbird. They are great when they turn out right.
  19. catfish
    Bean flours have less carbs than rice flours. Also quinoa is a higher protein grain, and soy flour is also low in carbs. Another alternative is to use less flour. Flourless peanut butter cookies and flourless chocolate cake are naturally low in starch (but not in fat or sugar!); Flourless chocolate cake (my recipe); Open Original Shared Link Flourless...
  20. catfish
    I found that many tempura batters (the sort used in chinese food for instance) are naturally gluten free. Many chefs use corn starch mixed with water. That mixture can be difficult to work with though, since corn starch mixed with water has the interesting properties of a "plasma"- something like a liquid at rest, but solidifying when pressure is applied...
  21. catfish
    Yes, the flour/egg/crumbs routine works on almost everything- mushrooms, eggplant, shrimp, chicken, you name it.
  22. catfish
    I would suggest a change-up; first dredge in flour, then in egg/milk mixture, then in crushed cereal. This order works much better. Also, if you don't like the oil flavor perhaps you need to make sure the oil is hot enough (but not too hot)l. If the strips are sizzling moisture out rapidly enough, no oil can penetrate the food so it won't absorb much...
  23. catfish
    My DW bought a tube of "Lay's Stax". They are the same thing as Pringles basically. I was looking at the label expecting to find the dreaded "modified food starch" which would mean uncertainty and thus my inability to enjoy them, when I saw printed on the side of the can right above the bar code, "This product is naturally free of gluten." Other than...
  24. catfish
    Besides potato chips, gluten-free pretzels and corn flakes you can also use crushed gluten-free rice crispies for breading. It tastes a lot like bread crumb breading on fried foods. I usually throw some gluten-free rice crispies into the food processor with my gluten-free bread when I am making gluten-free bread crumbs because it makes it go further. It...
  25. catfish
    I've been thinking along similar lines, I'm glad to see that I'm not the only one. My own bread flour mix has a small amount of oat flour in it because of the gluey consistency it has. I guess I like walking on the dangerous side. So far it hasn't caused me any problems, but I use a pretty reliable oat flour. It seems to me that oats are so incredibly...
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