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freeatlast

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Everything posted by freeatlast

  1. freeatlast
    I decided to make pasta sauce with lamb sausages instead of ground chuck. The flavor is EXCELLENT! Compliments the sundried tomato/basil pasta sauce very well. Used the usual amt. of fresh garlic, chopped onions, and fresh herbs. Served over gluten-free pasta. Spinach/field greens salad and garlic multi-grain Rudi's toast completed it. Oh yum!
  2. freeatlast
    I quit taking all vitamins and feel neither better nor worse. Figured out my small intestine wasn't assimilating them anyway. Yes, iron tablets can leave a terrible after taste. At one time, I took a liquid herb two or three times/day that was loaded with iron called Broad Beans. When I had my yearly physical, my doctor remarked how high my iron level...
  3. freeatlast
    KROGER HAS IT. If they have just regular, not gluten-free, just ask store manager to order for you
  4. freeatlast
    Tonight was baked french fries, baby shrimp, and lovely homemade cocktail sauce. For dessert, polished off a pack of M&Ms.
  5. freeatlast
    OK. Here is the link to the chocolate cake. It is egg, nut, soy free. My gluten eating husband requested that I make it again. Scroll down to Alex's chocolate cake recipe. Don't know how to link to a specific post.
  6. freeatlast
    Gosh, those look GREAT
  7. freeatlast
    Sorry to take so long to get back to you. Have had a wicked sinus infection for past month or longer. Still not back 100%. Will type that up for you this weekend if you're interested or you could google blonde brownies. I think I just used gluten-free flours and added 1 t. xanthan gum per cup.
  8. freeatlast
    Yum. That looks good. Will definitely try that!
  9. freeatlast
    I haven't made this yet, but just found a Paula Dean meatloaf recipe in her Aug. magazine that uses blackbeans to hold it together and crushed corn tortillas for the bread crumbs. Will report back after I make it (I'm not vegetarian, but am leaning in that direction).
  10. freeatlast
    THANK YOU, Karen!
  11. freeatlast
    Aren't there different types? I've always baked non-yeast breads, but would like to try one with yeast and see if my body will tolerated it now.
  12. freeatlast
    Beth, THANK YOU! What kind of yeast should I use?
  13. freeatlast
    LOL! My thoughts exactly!!!!!
  14. freeatlast
    Thanks for the feedback! Some of the others who commented on the blog said they reduced the butter, as well. I like your idea of two loaf pans instead of one. How much did you cut back on the bake time?
  15. freeatlast
    This one also had great comments although I had to read and interpret how to get the flour right. I think they meant (from the comments and the rice blend at the end) 1 c. sweet rice flour, 1 c. rice flour, 2/3 c. potato starch, 1/3 c. tapioca, and 1 t. xanthan gum. Open Original Shared Link Land of Lakes gluten-free Vanilla Pound Cake Ingredients...
  16. freeatlast
    One comment was she deleted the bananas and added a little more lemon dash (what is that? more lemon juice?) and it tasted exactly like Starbuck's lemon pound cake. Wouldn't that mess up the consistency to take the bananas out? I need to go to cooking school to learn things like this in my "spare" time, lol
  17. freeatlast
    Anyone tried this? I've printed it out and will try it. Was searching for a non-chocolate dessert. Hope it turns out. Open Original Shared Link
  18. freeatlast
    NC BBQ sauce uses vinegar, if you can have that, and as Andy Griffith says, it is goooooud! I don't have one typed up, but I'll bet you can surf and find one. Here are a few that I found: Open Original Shared Link Open Original Shared Link Or the whole list: Open Original Shared Link
  19. freeatlast
    LOVE that idea. Just copied and pasted in my files.
  20. freeatlast
    Where do you buy the baguettes? I've never seen them in Indy.
  21. freeatlast
    First off, I am stuffed! We had potato curry with Takala's (no left overs) skillet bread. Oink!
  22. freeatlast
    Oh Thanks :)Sounds good.
  23. freeatlast
    Takala, I'm not going to lie to you, I just finished off 4 pieces of your skillet bread (as in I just ate half of it--oink). That was some good eats! I'm going to have to work on my technique and get that down b/c I did burn the bottom. The amazing thing is it was still good even burned a little bit on the bottom. Wow. THANK YOU for sharing that...
  24. freeatlast
    This sounds great!
  25. freeatlast
    Ok. I'm going to try your skillet bread sometime soon.
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