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freeatlast

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Everything posted by freeatlast

  1. freeatlast
    Basil seems to have it. Which strain of basil is the most tasty to grow?
  2. freeatlast
    Greek oregano is by far my favorite herb to use in spaghetti sauce. It grows in my backyard. I harvest it each fall and freeze it. Right now, I'm all out. I usually use thyme,as well, also grows it in my backyard. I'm not all out of thyme. It comes in second for spaghetti sauce. What's your favorite?
  3. freeatlast
    Spaghetti sauce over gluten-free noodles, toasted Rudi's bread with garlic and butter.
  4. freeatlast
    Two roastbeef sandwiches made out of amaranth/rice biscuits with cheese and mustard with grapes and corn chips. Yum
  5. freeatlast
    that makes a lot of sense, Takala. Thanks!
  6. freeatlast
    Nope, but I am a firm believer in the squeaky wheel gets the grease theory.
  7. freeatlast
    Pumpkin Crunch cake sounds goooooood!
  8. freeatlast
    Have you asked your local grocery stores where you shop regularly to start carrying them? That's always worked for me.
  9. freeatlast
    Will do. Will probably use 1.5 c. rice mix and 1 c. amaranth and see how that turns out. Or 1 c. rice mix, 1/4 c. almond meal, 1/4 c. sweet rice, and 1 c. amaranth.
  10. freeatlast
    That sounds sooooo good. Wonder where she bought the rasp. choc. chips. Have never seen them.
  11. freeatlast
    You have so much self-control! I have to congratulate you. Me and chocolate? There woulda been three pieces outta there the first day and that's just from moi chowing
  12. freeatlast
    No, hadn't thought about that. It wouldn't be the same texture, though, but might be worth a shot sometime
  13. freeatlast
    These look fabulous! For some reason, I don't have much success with sorghum flour. Maybe will sub amaranth instead and freeze these to take when there are treats at school that I can't eat.
  14. freeatlast
    Thank you. Just looked it up. I doubt if I'll ever get much use out of that cookbook b/c I don't use yeast.
  15. freeatlast
    I like the brownies, too
  16. freeatlast
    Sylvia, which recipe (what page)? Thanks.
  17. freeatlast
  18. freeatlast
    I'm going to have to get with it and buy a scale to measure in grams. Always something else to buy
  19. freeatlast
    Well, good point. I may try Authentic Foods brand because I don't like the taste of brown rice flour, but most people seem to like that brand. So, maybe I will too. I'm sick of wasting all of the other ingredients and my time when I get a bad batch of Bob's Red Mill.
  20. freeatlast
    I bought some sweet rice flour by them. Can't tell if it tastes any different than the brand I bought at the Asian store.
  21. freeatlast
    What section of the grocery do you find this in? Sounds good.
  22. freeatlast
    Open Original Shared Link
  23. freeatlast
    Cannot find millet to try. Took the sorghum back to Whole Foods. I've used sorghum a lot and it just didn't taste right.
  24. freeatlast
    I agree with you. Whole Foods has a great chocolate cake mix though. It's just their 365 brand and it was great! I didn't cook it as long, though, so you might want to check it after about 35 minutes if you're doing a 9 x 12 inch pan. Also, you might want to try Nature's Path frozen waffles and Arrowhead Mills' Rice 'n Shine hot cereal. They're both pretty...
  25. freeatlast
    Hello everyone. Yesterday I made the same biscuits I make every week except this time I added 1/4 cup sorghum flour, from a brand new bag, instead of 1/4 cup sweet rice that I usually use. The biscuits tasted so bad, I had to throw them out. The sorghum flour is Bob's Red Mill. Any ideas? Is this a case of a bad batch of sorghum flour? They had a bad lot...
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