myst

I freeze my buns. Ok, that didn't come out right. I mix up the dough, place the buns on the pan, and pop them into the freezer. When they're frozen, I put them in a plastic bag. I'll take two or three out, place them on a pan and then put them in a cold oven before I go to bed. They thaw and rise overnight. When I get up in the morning, they're ready...

I had the same problem using beaters. So my mom gave me a GE hand mixer that came with dough hooks as well as the beaters. The dough hooks work great. I haven't had a problem since. So, if you don't want to shell out the money for a stand mixer, get a hand mixer that comes with dough hooks. myst

If she's eating the recipes the chef is preparing, she's not even close to gluten free. Open Original Shared Link The tempeh scallopini and the tempeh creole both have spelt flour. I have to wonder about some of the other recipes as well. myst

I know it's hard, and it's frustrating, but you won't be able to change her. You can educate her, and hopefully someday she'll "get it", but you can't change her. You can, however, change you. You can act, instead of react. (I know, that's really hard to do, too. I still react more often that I act. ) I know a woman who said her grandmother...

Here's a recipe for orange walnut bread, which should work just fine for muffins. Just cut down on the baking time a bit. Poster subbed items so it's gluten-free, dairy-free (uses ghee, but makes alt. suggestions farther down the thread), egg-free, soy-free... Open Original Shared Link I haven't tried this particular recipe, but I've had one very...

Wow! That's gotta be hard. Hopefully it'll all be worth it and you can regain your health and expand your food choices even more. Good luck. myst

dbmamaz, You should be able to use amaranth flour 1 for 1 in place of rice flours, unless there's a risk of CC. It's more expensive than the rice flours, but I actually prefer it. myst

This site might help a bit: Open Original Shared Link This one's about potato flour: Open Original Shared Link A little bit about arrowroot, but info is only about using as a thickener: Open Original Shared Link

Firstly, I don't bake a whole lot. Mostly experimenting with trying to get the "gluten-free Holy Grail" - the perfect white bread/bun recipe. I have an awesome mock onion rye that I'm very happy with, and wouldn't change a thing about it, but that perfect white bun is very elusive. I can get the taste, or I can get the texture, but never both at the same...

I don't have a set all-purpose mix, but you should be able to use arrowroot 1:1 in place of the tapioca flour. myst

I buy very little, if any, pre-made gluten-free stuff. I stick mostly with fresh/frozen veggies, fresh/dried fruits, meats, nuts, seeds, and I make bread/buns from time to time. I'll buy Tinkyada pasta, and maybe a box of cookies once in a while, but that's about it. Crock pot meals - roast beef, chicken, pork chops, (all with whatever veggies you...

The very first gluten-free bread I made was a scratch recipe, and I used potato flour instead of potato starch. I baked that thing for over 2 hours and it never did get done! It took a couple months before I finally figured out what I did wrong and was ready to start experimenting again. I mostly stick with making buns now, the loaves usually fall....

Hi, I've been lurking here for quite some time. When I saw this thread I just had to post my recipe for Mock Rye Bread. It's an adaptation of Lorka's bread. Thanks, Lorka. Hope this helps. Mock Rye Bread This is so, so close to the German onion rye bread I remember from when I was a kid. The company stopped making it, so I haven...