Jump to content

catfish

Advanced Members
 View Profile  See their activity

  • Posts

    148

  • Joined

  • Last visited

 Content Type 

Profiles

Forums

Events

Blogs

Latest Celiac Disease News & Research:

Everything posted by catfish

  1. catfish
    I know what you mean about "challenging". It took me a while to figure it out too, and believe me I made a lot of mistakes (like spelt for instance, NOT gluten-free). I finally stopped buying processed food entirely for a while because it seemed like everything had some form of gluten in it! I quit eating out for a while too. Now I have worked a small...
  2. catfish
    I've never heard of this, I'm pretty sure there's no such thing as gluten-free wheat. I know that there is "low gluten" wheat starch that has been highly processed, but even that has some gluten in it, and there is no naturally occuring wheat without gluten in it. Where did you get the wheat from? When I feel bad, I sip chamomile and take immodium...
  3. catfish
    I had the same thing happen the first time I tried gluten-free cookies. I added a little extra flour and egg the next time and they puffed up like little cakes. I still need to experiment to get the exact amounts right, because I don't like them too puffy either.
  4. catfish
    j9n; Soak the apparatus (not the electrical parts of course...) in water with bleach in it. The bleach will destroy the gluten protiens. I'd say a half cup of bleach per gallon of water should be plenty, and soak it for 4 hours or so. Be sure to rinse it completely afterwards though, because bleach cause metal to rust. GEF; If you like I can...
  5. catfish
    I use my Kitchen Aide for making pasta dough, and so far it's had no problems. There is no way that a hand-held mixer would be able to kneed that heavy dough, and it is so messy and time-consuming to do by hand. The irony is that my wife bought the mixer for herself for Mother's Day but I use it 5 times more than she does! Oh, and congrats on your...
  6. catfish
    Cindy, I think it's highly variable based on who is doing the tasting. Most people here love Tinkyada and swear it tastes exactly like regular pasta, but I agree with you that it has a funny taste and texture. That said, it's still the best pre-packaged gluten-free pasta I've found so far; I think the corn pasta is way off and the quinoa pasta is 80% corn...
  7. catfish
    I just use glutenous (sweet) rice flour because it doesn't clump and it isn't gritty- the white powder disappears during baking. Of all the flours I've tried so far it pours the easiest. And I can get it for 50 cents a bag at the Asian market!
  8. catfish
    I made all the mistakes possible when I first tried frying breaded chicken. Now I like to think I'm pretty good. Here's how I make mine, it's a little different, but everybody's version is a little different I think. I use glutenous rice flour instead of regular flour now that I'm gluten-free because it fries up really well, and pours easily--- doesn't...
  9. catfish
    I think most of your seasonings and such can be substituted fairly well. I would suggest reading general cook books, both gluten-free and regular. Check your library for cook books with Mexican foods, you will find that most dishes like tacos, enchiladas, and such are very easy to make from scratch with basic ingredients and no seasoning mixes, and are...
  10. catfish
    Asian rice flour and Asian sweet (glutenous) rice flour! Hurrah for Asian markets! At only 50 cents a bag, this stuff is perfect for baking because it is nowhere near as gritty as the stuff in whole foods markets. Whenever possible I substitute these for other ingredients such as tapioca starch or regular rice flour. They have finally let me bake bread...
  11. catfish
    Not everyone on Earth is Catholic, and in most religions it IS symbolic, so please be respectful of that too. For one to say that communion is symbolic is not disrespectful to you any more than it is for you to say that it is not symbolic is disrespectful to them. Nobody can force you to agree with them but that doesn't mean that they haven't any right...
  12. catfish
    Sorry, I did not mean any offense and I realize this is a sensitive subject (I also don't wish to see the thread get derailed so I'll try to stay on topic). But since enough of the wafer is not being converted to flesh that the gluten in it can still be a problem, how's this for a potential solution; encase the gluten in a non-digestible capsule that...
  13. catfish
    More suggestions; Beans are full of amino acids and are very nutritious. Peanuts are excellent also, and for protein you could look to quinoa or a rice and bean combination. You don't specify whether you are vegetarian, but if not then red meat is a good source for protien, iron, and if you eat it on the rare side it has a lot of vitamin C (the vitamin...
  14. catfish

    ARCHIVED Baking

    catfish replied to a topic in Gluten-Free Recipes & Cooking Tips

    92939, I'm not Florida Jean but I can answer that. Yes, you should mix the Xanthan gum with the dry ingredients before adding any wet ingredients or it will clump together.
  15. catfish
    Not trying to be cynical, but if that were true wouldn't that equate to cannibalism? I guess I find it hard to take them very seriously sometimes.
  16. catfish
    This quote is mine from the following thread from last month on a similar topic; Open Original Shared Link It's interesting that these side effects are not mentioned in any of the literature I've ever read, perhaps more research is needed.
  17. catfish
    I also think that many times companies will tell you it is not safe because they don't know for sure or can't guarantee it. It is easier to say "No" than to actually go to the trouble of finding out or insuring that they are. That way they have no responsibility in case they are wrong- better safe than sorry. It's all about liability.
  18. catfish
    In my humble opinion it's not important what the sacrament is made of, it's the symbolism of the last supper and the remembrance of the Lord's sacrifice that is important. I've heard that in my offbeat religion during WWII when bread was hard to obtain in Germany, they sometimes used slices of potato. I don't really think that God cares one way or the other...
  19. catfish
    I've been gluten-free for a couple months now and I'm finally getting a handle on what I like/don't like. It takes a lot of experimenting. The best bread I've made so far is a variation of the four flour recipe in Gluten Free Gourmet by Bette Hagman. It has tapioca flour, corn starch, garfava flour (made with garbaonzo bean and fava bean) and I use glutenous...
  20. catfish
    Yes, you really can't use too much water. Don't add the pasta to the water until it is boiling, and stir it a couple of times during the first 1 or 2 minutes that you are cooking it.
  21. catfish
    On the topic of fibers (psyllium and Citrucel) it is important to note that these two fibers work very differently! Citrucel is a soluble fiber while psyllium (Metamucil) is an insoluble fiber. The soluble fiber (Citrucel) will help sooth your guts and give them bulk, so it will gently help with whatever ails you (D or C) without causing bloating or gas...
  22. catfish
    Wow, a lot of Os here; add me to the list of O positives. This is very interesting.
  23. catfish
    Vanillin is a by-product of the paper making industry. Yes, that's right, paper. Pretty wierd, huh? They used to just dump it until they noticed it had a negative effect on the ecology, and then someone brilliant found that by tweaking it slightly chemically it could be made into a valuable commodity. Vanillin occurs naturally in vanilla and is the most...
  24. catfish
    I am a bit too picky when it comes to pasta. I thought that Tinkyada was okay as far as it goes, but it wasn't satisfactory to me. It still has a sort of "rice noodle" quality to it. The best gluten-free pasta I've had yet is a modified version of a recipe I found in Bette Hagman's "Gluten Free Gourmet" cookbook (the one with garbonzo/fava flour in...
  25. catfish
    I have tried this bread and I have to agree, it's the best gluten-free bread I've tried yet. I have been trying to make my own recipe that is as good but no luck as yet. You can get 1 loaf per package if you use the bread machine method, but the package says you can get 2 loaves if you use the oven method. The only problem I have with this bread, other...
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.