BIZABET

my favorite chocolate icing recipe 1 stick butter or marjorine 1/2 cup Hershey's cocoa spooned into the cup 1 t vanilla 1 box of powdered sugar cream the butter until really fluffy, beat in the cocoa and vanilla. Add part of the sugar (sift if it's old). As the icing gets thicker, add milk to keep it the right consistancy. Keep adding milk (maybe...

I've been using B. Hagman's 4 flour bean mix for all my cake and cookies recipes. The basic recipe is 1 part Sorghum flour 2 parts Garfava and 3 parts each tapioca and cornstarch. The x gum is adjusted based on the recipe. I still have to adjust the recipe--usually adding a couple of teaspoons of dried egg white, and maybe a pinch extra leavening. You...

Next time try Magic Layer bars. These are an old standby, originally made with grahm crackers. YOu can use any gluten-free crumb--even your own dried bread crumbs, but we usually use a box of the Rice Bran Crackers. You melt a stick of butter, sprinkle 1 1/2 c crumbs over that, pour a regular 14 oz size can of sweetened condensed milk over that. Then...

I've made donuts for my dad--it was a bit labor intensive, but they came out like donuts. I used Bette Hagman's recipe for hamburger buns. I used one of those donut shape pans for making cake donuts--this batter is STICKY, so this was the worst part. I set that pan in a larger jelly roll pan and pour water into the jelly roll pan, then I tented alum foil...

You know what I find REALLY irritating? The price of premade gluten-free goods. Yes, x gum is expensive, but fact--there's only a little in any one recipe, so it can't run the prices up that much. And all the starchs--corn, tapioca etc are not particularly expensive if bought in bulk. So why the heck does an itty bitty cake mix cost $4-6?? And bread...

We use Bette Hagman's hamburger bun recipe to make buns, sandwich buns and just plain rolls. If you can't find muffin rings, which she recommend, you can use the small spring form pans--they come in 4" and 5". Or if you know someone with a Dremel, grab a juice can--in whatever size you want. Most of them have ridges for strength. Use the ridges for a...

We've had good luck 'breading' our chicken (don't fry much beef) with equal parts cornstarch and white bean flour, and then using the same pan to make gravy. I can't give you an exact recipe, since we've never used one. Here's the way I do it. I mix the starch and bean flour with salt and pepper to taste. Sometimes I add some paprika, tumeric, and parsley...

Whoa--my dad was diagnosed 5 years ago and we didn't replace anything (of course, no one -- dr's --told us too either) I never even thought about wood absorbing gluten. (note to self--don't use spoons when baking for dad). Not to cause a ruckus, but I don't think I agree with the idea that cast iron is all that porous. That's sort of the point of seasoning...

Bob's RedMill flours makes a sorghum. I get mine at local health food stores in NC--don't know where you are. Anyway, label says it's made from whole grain white sorghum (i think the same stuff molasses comes from) per 34 g serving, 25 g carbs, 3 gram finber and 4 gram protein and no sugar. Hope this helps

Going to have to try this one--it looks like the loaf is actually big enought to slice and make a decent sandwich! Will be visiting my dad over easter and will see if I can take a nice big loaf of bread homw. I especially like the flax--more healthy stuff for someone with no complex carbs.

hello all--my first post here. My dad is the Celiac. We've had a lovely 5 years relearning how to cook all his favorite things. OR most of them. That saltine cracker thing is a problem. As to hamburger buns, have you tried Bette Hagman's bread cook book? We love the hamburger bun recipe--use it for buns, sandwich rolls, and plain dinner rolls. Made...