huevo-no-bueno

Thanks for the advice!

I am looking for more variety in my training diet. I am limited by being unable to eat gluten (duh), eggs, and corn in very limited amounts. During training, I also limit simple carbohydrates. I want food ideas that are quick, because I don't always have time to wait for a potato to bake... Thanks in advance.

I'm not going back to that restaurant because they were rude....I think it was cross-contamination, or msg, not the chicken itself. All this sleuthing gets exhausting.

This recipe works very well, is vegan, is easy, and doesn't use a gazillion ingredients. Open Original Shared Link Brown rice flour, millet, tapioca starch and amaranth flour all work well. For a sourdough flavor, try equal parts millet and amaranth. It is unbelievable! I've only made the loaf, but I plan on making rolls, pizza crust, and foccacia next...

Wow. Flour in butter and in potatoes? I don't understand. Butter and potatoes don't need any help! I've narrowed this restaurant reaction problem down to the chicken: it is either something that is injected into the chicken, coated on the chicken, or stuck to the grill. I've come to the conclusion that certain restaurants will just be rude and lose customers...

I've been reacting to restaurant food lately, even though I explain issues concerning cross-contamination. For a while I thought perhaps I had developed an allergy to chicken, but when I fix chicken at home, I don't get the reaction. I'm starting to think that some restaurants use a supplier that puts something in the food that gives me an immediate headache...

Yes, do test them first. I found out that they were as bad as chicken eggs for me.

Thanks Wonka!

Has anyone used acorn starch? Does it substitute well for other starches? You can get it at Asian markets.

This looks like a fantastic recipe, and it might really help me have something to eat. I'll have to try it with pecan butter (my favorite!)

dbmamaz, Thank you for your understanding! I can only handle tapioca starch in small amounts, but I'm better off avoiding it; it really has no nutritional value anyway. I just can't handle starches. The cornmeal is out, because of the corn allergy. Some corn-allergic people can't tolerate any corn derivatives--I find that the sugars don't bother me but...

JNBunnie, Thanks for replying. I looked at the sites you mentioned. I don't think Blogger by the Bay's recipe would work for me. I think I have to start from scratch. I've never reacted to flaxseed before that I know of, but then again, I've never used quite so much in a recipe before. I can try eliminating it to see what happens. The only new ingredient...

I'm feeling really discouraged. I've tried making Lorka's popular bread recipe three times and each time it is a flat, dense doorstop. I have to make substitutions, perhaps it is too many. I hope this isn't too off-topic for the baking list. I also immediately got a killer headache and shortness of breath when I ate a bit of it. When I was dealing with...

Well! I think I have already figured out a way to solve my problem: I will use baking soda and grain-free baking powder for the rise, with yeast added for flavor only. I have seen recipes that work this way before. I will also put it in an 8x4 pan and bake it at a lower temperature (325) for longer (about an hour). Overall, it still made a perfect, wheat...