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freeatlast

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About freeatlast

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  1. While browsing the grocery aisles the other day I noticed Betty Crocker gluten free products have a new design on the box.....I loved their Devil's Food cake mix when it first came out, but then they switched the flour mixture  to a formula that included soy flour, which I am allergic to. Out of curiosity I picked up the box and read the ingredients.......no more soy!! The box does say "may contain soy ingredients" but I've never had an issue with many products that contain the words "may contain xxxxx". I live at 4,000 feet and never had a problem with this product coming out perfect every time. BC is also now selling an all purpose rice flour blend. I'm so tired of cooking everything from scratch because of my food allergies, that I am now leaning toward buying convenience mixes.....at a reasonable price. I also love the King Arthur brand, but BC often has coupons which I always use. Kudos to Betty Crocker.

    I, too, was thrilled to see it no longer has soy flour. I had a very adverse reaction last summer that lasted for a couple of days. we have been eating a cake I made with lemon icing yesterday. So good!


  2. Does anybody have a gluten free flatbread recipe?

    Or, has anyone managed to duplicate Biaggi's gluten free bread?

    This is the one I use. I use 1/4 cup each of four of my favorite gluten-free flours instead of quinoa, which I don't like. I sprinkle with chives and other chopped up herbs from my garden. In the winter time I use dried herbs.

     

     

    Gluten-Free Flatbread

    by Emilia on May 11, 2008

     

    I decided to make some flatbread for this months Go Ahead Honey its Gluten Free event hosted by Naomi at Straight Into Bed Cakefree and Dried. The theme is breakfast food this month and since I eat this bread almost every morning I decided to make a post about it.

    Psyllium husk is also great for people who are starting out a gluten-free diet since it promotes the healing of the stomach. I eat it mixed with water and also some glutamine if I accidentally happen to eat some gluten and it helps with the pain at least for me.

    Gluten free flatbread

    - 1 cup (2,4 dl) quinoa flour

    -1/2 -1 tsp salt

    -1 tbls psyllium husk

    -3/4 cup (2 dl) water

    Preheat oven to 200 Celsius (400 F).

    Mix the salt, psyllium husk and flour together, add the water gradually so that it resembles a thick porridge, wait for a couple of minutes and then spread the batter on to a baking tray lined with baking paper.

    Add the water gradually if you want to be on the sure side. It should look somewhat like porridge.

    Let it sit for a couple of minutes and then spread it on to a baking tray lined with baking paper. I like to make mine small and round like small pancakes.

    Sprinkle some seeds, herbs, salt or olive oil on top if you want to. I sprinkled some poppy seeds this morning.

    Bake for approximately 20 minutes, the time depends on the flour you used and also on how thick you have spread it. The thinner it gets, the faster it bakes. When I’m in a hurry I usually spread the batter very thinly and it bakes in 10 minutes.


  3. I thought this pie looked great for those of us who can tolerate some dairy. My thought is to use 1/4 c. almond meal and 2 T. sweet rice flour and 2 T. tapioca flour and no gums. My hunch is this will rise fine by itself because of the four eggs.

     

    Disagreements or other comments welcomed!

     

    Impossible Pie

    All the ingredients are mixed together and poured into a pie tin, but when it cooks it forms its own crust with filling This has a coconut vanilla taste like a coconut cream pie

    Ingredients

    2 cups milk
    1 cup shredded coconut
    4 eggs
    1 teaspoon vanilla extract
    1/2 cup all purpose flour
    8 Tablespoon butter
    3/4 cup sugar
    1/4 teaspoon ground nutmeg

    Directions
    Place milk, coconut, eggs, vanilla, flour, butter and sugar in blender. Mix well.
    Pour into a greased and floured pie plate. Sprinkle nutmeg on top.
    Bake at 350 degrees for 45 minutes.

    PLEASE SHARE To SAVE this recipe, be sure to click SHARE so it will store on your personal page.

    For more healthy recipes, tips, motivation and fun, join us All Healthy Living and Weight Loss


  4. Thank you! I made her scones w/o chocolate chips, and served them with laban and blueberry preserve, and Italian hot chocolate (read: bitter-sweet hot pudding). They were so good that my non-gluten-free friend asked for some to bring home. Score!!!

    So happy that went well for you and your friend! I won't ask you to translate "laban" and "bitter-sweet hot pudding" (hot chocolate?), but please share the scones recipe if you have time. Would love to make some of those myself :)


  5. Can we still post on this? Apparently so.

    I made lovely chocolate cupcakes for Valentine's Day, but hadn't baked much since last summer. Something went bad, but I'm not sure what. At first I thought it was the potato starch, then wondered if it was the tapioca. Could it have been the xanthan gum. Oh, dear. Have been keeping them all in the pantry after reading this thread--previously in the refrigerator.

    Should I just throw them all away? I also keep my white rice flour in the pantry, but used a new bag, so it probably wasn't that.

    Missed a day of work over this, so I may just throw out all of the above. Also, gave some to my next door neighbor who had just had surgery and she was up all night with the big D (she's not a gluten-freerer, but loves my cooking or LOVED, before this).


  6. I made some scones this afternoon, and while they are tasty, they are really chewy. The flours are 1 cup white rice, 2/3 cup potato starch, 2/3 cup tapioca, and 1/2 teaspoon xanthan gum. It also has eggs, sugar, vegan butter substitute, yogurt and salt. Does anyone have any insight into why they are so chewy and how I could fix it for next time?

    I would look for another recipe. That is entirely too much potato starch and tapioca, in my opinion. Someone has posted the ratio for flour to starch on this forum. Maybe do a forum search to pull it up. I think glutenfree girl has something on her blog, as well. Good luck.


  7. Do you have a Big Lots? That's where I get my gluten-free flours . Like 2.99 for bobs

    We do have a Big Lots, but haven't found the Bob's products I usually am looking for. Could other gluten freezers go there and clean them out? Hummmmmm. The only Bob's I ever see there, and I hardly ever go, is something like muesli or products with oats in them. Never see rice flour or anything like that, or sorghum.


  8. If you are an oat reactor, have you tried switching brands of potato starch yet to avoid oat c'c ?

    I can't find it in local stores, but I know that there is some available mail order, if I want it. Otherwise, since I tend towards making things out of higher protein seed and nut meals, I just use tapioca or boxed chebe plain style for its tapioca if I need a starchy ingredient. If I was making some standard type fluffy baking goods like cake often, I might try to hunt it down.

    Yes, I am an oat reactor. Can't eat them. No, that hadn't occurred to me. I had always used Bob's Red Mill and never had a problem until now.


  9. What are you using it for? If you need to thicken lentil soup, for example, you do not need any flours or starches. Just puree about 1/2 to 3/4 of the soup in a blender. I make tons and tons of great soups and I never need to use a thickener - just pureed veg (i.e. potatoes and leeks in vichyssoise).

    If you need to thicken a sauce, have you tried using sorghum flour? It is said to most closely replicate wheat flour for that purpose (i.e. bechamel). Or is it for baking?

    So, can sorghum be used to make a white sauce? Thanks for the suggestion. I did not know that. No, It was probably 40 years ago when I tried arrowroot to thicken lentil soup and only because the recipe called for it. I have noticed some gluten free recipes use arrowroot now for the starch. I need something to add body to my baked goods such as cupcakes, biscuits, cakes, etc.


  10. Unfortunately, I am having a reaction to potato starch, now. Does anyone have a good substitute? I used cornstarch once and had a WORSE reaction, so that's not an option. I'd used arrowroot a long time ago to thicken lentil soup and remember that it had a taste I didn't like.

    I seem to tolerate tapioca flour just fine, but don't baked goods need a combination of starches?

    Thanks in advance for any help or suggestions :)


  11. What ingredient in Neosporin has gluten? Just wondered. Cut my finger recently, at school, and the nurse put some on the cut. I usually use Bacitracin, but the tube I have now is out of date, so used Neosporin for a few days at home. Had to stop b/c my hand was swelling up larger instead of smaller. I'd had a tetnus shot the same day also so it should have been getting better. Last night I washed off the Neosporin and this morning the swelling had gone completely down and my thumb looks normal now.

    Does anyone else have trouble with Neosporin?


  12. I make lots of bread and this recipe looks pretty good, actually. There is not an unusual amount of tapioca flour in it but I would personally swap a bit for maybe a bit more millet or some amaranth. You could even use a bit of corn flour. Do you have the lovely French pans? They make a big difference.

    My friend has a brand new french pan that her son bought her.

    I have all of the above flours and even some Besan, or chickpea flour that I have never used. Most sources when I Googled chickpea flour said it is the same thing as garbanzo flour? so I could probably substitute it.

    So, if you were baking, how much corn flour, amaranth, tapioca, millet would you use? I'm just not saavy baking bread at all.