nikken007

Yes, I was there. I was on the end of the table. I have brown, below the shoulder hair. I had a brown sweater and an olive green shirt. I was a little late and sat next to the new lady in pink.

Hi, I live in Cary and have been gluten free for at least 3 months. My husband has a gluten intolerance and I highly suspect I do as well. I have no proof, except I feel a lot better! I do have 2 genes for celiac/gluten intolerance. I also have a sister who diagnosed herself with Celiac. We both had the enterolab test. The results were very surprising...

I saw this granola at TJ's and was wondering if it was worth the expense. Is this granola that you would use as cold cereal or would it be better for snacking on. It's probably a silly question and good for both!

My daughter gave me this Armani parfum for Mother's Day yesterday. It felt funny telling her I couldn't open it until I found out if the parfum was derived from gluten or not. I felt pressured to open it and spray some on me. I'm sure this is an expensive fragrance and I don't think she can get her money back as it came with something else that she took...

Before, I used to not care about eating. When I initially went gluten free, at first, I was very hungry. I'd eat 3 eggs with a bunch of rice, mushrooms and onions for breakfast. When I was done, I was still sort of hungry. I'm only 5'2" and about 102 lbs. I figured that I needed the nutrients that I wasn't able to get before, perhaps. Now I don't get all...

That's really helpful. Thanks!! Now to buy some of those grains in bulk. I found some sweet brown rice at whole foods and grind that as well as short grain. I hear the short rice makes for better flour than long grain.

When I set the dial all the way to the far left (on "F" in finer), it takes an exceedingly long time to mill (sometimes 15 minutes for 1 cup but it varied a lot)and gets very hot. when I set it between the "R" in finer and the "C" in coarser, it took 2-3 minutes, depending on the grain, with very little difference in texture. I like it best set just beyond...

I've been grinding rice and sorghum in my Nutrimill but I hesitated trying teff in it as the manual doesn't say it will grind that. I was looking ito buying a coffee mill of some kind to do seeds. How do you find it grinds teff? Isn't teff too oily or too small for the Nutrimill? Does it clog up or anything? I was thinking it might work grinding teff along...

I haven't tried these yet but want to do so, soon. I've heard so many people rave about these. Delicious!!! The Food Philosopher's Gluten-Free White Cake and Coconut Layer Cake by Annalise Roberts. She has a great cookbook, "Gluten-Free Baking Classics". WHITE CAKE Open Original Shared Link (post #2) COCONUT LAYER CAKE Open Original...

I did a search and found these recipes for quesadilla salvadorena. I don't know if any are the same recipe that Juliet has. Open Original Shared Link Open Original Shared Link

I made a flourless chocolate cake today instead of the recipe but I think I will try the one that I posted soon. I think I might try a combination of the Featherlight mix and almond flour. It probably doesn't much matter. If anyone does try out the recipe, please post it and how you did it. Thanks for all your comments!

Would it need to be finer than almond meal or is that the same thing? I would think the meal would leave specks in it. Coconut flour sounds nice but I'd have to go buy some. I need to make something chocolaty really soon for an event. Do you think it would really need xanthan gum? If so, I wouldn't think it would need very much.

It is 1/3 cup flour. Those instructions are kind of confusing! Here is a better link Open Original Shared Link

I have a chocolate cake recipe from my newspaper and was wondering what to substitute the flour with. It only calls for 1/3 cup of flour. Do I need to add a starch for such a small amount? Here is a link that I found on the internet: Open Original Shared Link What would you use? Also, I don't use alcohol. Would it be okay to leave out the cognac...

Here's another update. Success!!! I made the bread again the other day and it's the best yet. It didn't sink much. I didn't double the yeast (for 2 loaves) and I let it rise in the oven on the warm setting (probably close to 150 or 125 degrees). I decided it needed to rise slower as it was doughy in places. I also went back to using the original amount...