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freeatlast

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Everything posted by freeatlast

  1. freeatlast
    I agree about Schar's bread. Tried it for the first time this past week. Rudi's multigrain and cinnamon raisin are still my favs
  2. freeatlast
    Had a salad with raspberry vinegarette dressing. Very good!
  3. freeatlast
    Ian's chicken nuggets, baked fries, cole slaw, raw corn on the cob.
  4. freeatlast
    Baked ocean perch, fries, homemade slaw and fresh, uncooked corn on the cob.
  5. freeatlast
    Years ago, Pamela's was my only choice other than scratch. And gluten-free recipes? Almost nonexistant on the web (that I knew about, anyway). Used to make Pamela's, but last time I tried, had a funny taste. The best I have tried so far, was 365 gluten-free cake, but apparently they don't carry it anymore at Whole Foods. Dang. It was the best! Have not tried...
  6. freeatlast
    This sounds amazing. What is the difference between Greek oregano and marjoram? I've read they are very similar and sometimes people confuse them.
  7. freeatlast
    How long do you bake 'em?
  8. freeatlast
    Enjoy Life has pretty decent bars. Got mine at Wal Mart last weekend in their gluten-free section. Very good. Not too sweet.
  9. freeatlast
    Adalaide, you hang in there, girl! I love that cream of rice cereal, too. Nice touch with the maple syrup. Hadn't tried that yet
  10. freeatlast
    Wow, that sounds great. Do you put butter and cinnamon on your sweet potato, also? That's what I do with brown sugar. Love it! I had M&Ms, sliced apple with 365 crunchy peanutbutter, and water. I'm on spring break and was proofreading for a new magazine. No time for a big meal
  11. freeatlast
    I get mine at Whole Foods, now (asked them to carry it).
  12. freeatlast
    Ah, yes...millet. Tried it once as just one ingredient with several gluten-free flours in a recipe. Haven't used it since. Glad I'm not the only one. Never buy quinoa, either, but for a diffeent reason. I started gluten-free in 1977 and quinoa and rice flours were the only options. Got so sick of it. Amaranth has lots of minerals in it, I believe. It...
  13. freeatlast
    Me, too
  14. freeatlast
    Me too I used Carol Fenster's New Sorghum Blend in my latest banana nut bread and it was a HUGE hit.
  15. freeatlast
    Love2Travel, maybe you will run into my sister-in-law and her husband in Croatia! We are having Mexican Casserole tonight with sour cream and tortilla chips and are watching YOU KILL ME for the second time!!!
  16. freeatlast
    This sounds GOOD. Can always use another chocolate recipe and this is so easy! THank you!
  17. freeatlast
    that sounds like a good idea. I had 5 loaves in my freezer end of Jan., now down to one. I can usually pry them apart with my fingers, though. I get Rudi's.
  18. freeatlast
    I tried your flour blend in Annalise Robert's Vanilla Cupcake recipe. It turned out great! Thanks for the suggestion
  19. freeatlast
    If I were just starting out gluten-free, I would go to Kroger and buy some gluten-free King Arthur's flour and use that as my flour blend in gluten-free recipes
  20. freeatlast
    I THINK tapioca is closest to cornstarch's weight. Is that correct? Aren't you supposed to go by wt?
  21. freeatlast
    Hi ndw. I volunteered to bake for Anna at the expo in Carmel on Sat. morning. I enjoyed her breads, also. You can buy them at Nature's Pharm at Castleton beside of Best Buy. I bought a box of yeast-free bread as a gift for my hairdresser, there.
  22. freeatlast
    Well, I didn't think I liked rosemary, but have discovered I do. Go figure. My mother in NC said it grows as a bush. Hum. Well, even though the rosemary does not come from my herb garden, I am having Lemon Rosemary Chicken. Cooks in 30 mins. at 400 degrees. Coated with olive oil first, then poured juice of one lemon over the chicken, then garlic powder...
  23. freeatlast
    These look really good! Esp. since I just bought a 10 lb. bag of potatoes AND I have pepperoni/cheese/banana peppers in the fridge Thx!
  24. freeatlast
    This is a great recipe. Have not made it in a while. Thanks for the reminded (I only bake mine 26 minutes in an 8 x 8 casserole, though--may try cooking it longer and see what it's like with a crusty crust.)
  25. freeatlast
    I'm baking banana nut bread right now. Will have that for breakkie with coffee. Hope it turns out! Editing to say, ohmygosh, can you say PERFECT!!!!!!!!
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