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freeatlast

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Everything posted by freeatlast

  1. freeatlast
    Tried this restaurant twice. Tummy ache both times. Will not go back.
  2. freeatlast
    I got fries and a salad last spring. Very sick afterwards. Will not go back.
  3. freeatlast
    Thank you, everyone. I think I will just replace the tapioca flour and see how that goes. If the pumpkin squares taste good, then I'll put the rest in the freezor. Good call about storing them all in the freezon. I know someone else who does the same and she says it makes all the difference. Do you also put your gums in the freezor?
  4. freeatlast
    With the many new gluten free choices out there, I didn't bake anything for about a year. I stored most of my flours in the refrigerator. The opened ones in an airtight container, the unopened ones in the crisper drawer. Last month, I made cheese biscuits and chocolate cake, both using tapioca flour. The Bob's Red Mill flour had not been opened, but was about...
  5. freeatlast
    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!
  6. freeatlast
    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 Open Original Shared...
  7. freeatlast
    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...
  8. freeatlast
    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
  9. freeatlast
    Cooked chicken livers with onions over brown rice. Pour hot barbecue sauce over all. Add spinach salad as a side.
  10. freeatlast
    Rice Chex with almonds. I always use unsweetened apple juice instead of milk Coffee. No protein this morning. Will make up for it at lunch.
  11. freeatlast
    I'm not at a high altitude, but love her brownies. Hope you can get them to work.
  12. freeatlast
    The real answer here, for me, is I'm going back to putting Tapioca, potato starch, and xanthan gum back in the refrigerator where they never went bad, for me at least.
  13. freeatlast
    Since I don't know where to get Tupperware, OXO it is! I was just folding the tops over three or four times tightly (I thought) and securing them with a clip.
  14. freeatlast
    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...
  15. freeatlast
    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.
  16. freeatlast
    i'm wondering how much body sweet rice flour adds to baked goods.
  17. freeatlast
    Thanks everybody. Now that I probably will never use tapioca flour or potato starch again, I've finally found them for less than half what I usually pay. :) :)
  18. freeatlast
    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.
  19. freeatlast
    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.
  20. freeatlast
    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...
  21. freeatlast
    Thanks. I just looked at this page the other day
  22. freeatlast
    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...
  23. freeatlast
    If something appears to be too good to be true, it probably is, my instinct tells me. Not ordering unless someone else has had a good experience.
  24. freeatlast
    I'm blown away by these low prices. Is this site for real? Has anyone ever bought anything from them? If so, what was your experience like? Do they have high shipping costs? Open Original Shared Link
  25. freeatlast
    Classico Four Cheese is my favorite. Been using it for years. I always add fresh basil and greek oregano from my garden or in the winter, from my freezer. It's so good
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