Karen Robertson
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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995
Everything posted by Karen Robertson
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Celiac.com 11/19/2022 - Gluten-free bread making the first few times is an incredibly frustrating experience that begs the question—is it really worth it? After my many trials I must say—yes it is definitely worth it! We are now able to ... -
Celiac.com 08/05/2022 - The mere thought of traveling with gluten-free children can be so overwhelming you might think—why bother? Once you learn the tricks of traveling gluten-free you will be glad you made the effort, and you will t... -
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Celiac.com 02/17/2022 - A true luxury in life is to have someone else prepare your meals. Gluten-free children are lucky to have parents as their personal chefs! The responsibility of having to prepare every single thing your kids eat... -
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Savory Crustless Tart with Artichokes and Bacon
Karen Robertson posted an article in Winter 2010 Issue
Celiac.com 12/20/2019 - This recipe makes 4 servings. Ingredients: 8 slices bacon ½ medium onion, chopped 13 ounce can of whole artichoke hearts, chopped (plus ¼ can reserved liquid) 6 eggs, slightly beaten 1/... -
ARCHIVED Emeril Lagasse's gluten-free Pizza Crust
Karen Robertson replied to Cam's Mom's topic in Gluten-Free Recipes & Cooking Tips
You can sub the dry milk powder with finely ground almonds or almond meal cup for cup and you can use any of the healthy flours of millet, teff, amaranth or pure buckwheat for the soy flour. Karen -
ARCHIVED Emeril Lagasse's gluten-free Pizza Crust
Karen Robertson replied to Cam's Mom's topic in Gluten-Free Recipes & Cooking Tips
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ARCHIVED Emeril Lagasse's gluten-free Pizza Crust
Karen Robertson replied to Cam's Mom's topic in Gluten-Free Recipes & Cooking Tips
It is important to note that this recipe originally began with Bette Hagman. Then I, Karen Robertson made a few changes to Bette's recipe. I changed Bette's flour mix combo to use 1-1/2 cups of brown rice flour plus 1/2 cup of a healthy flour such as teff, millet, amaranth or buckwheat and the 2 cups of tapioca flour remained the same as Bette's. I also... -
ARCHIVED Emeril Lagasse's gluten-free Pizza Crust
Karen Robertson replied to Cam's Mom's topic in Gluten-Free Recipes & Cooking Tips
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ARCHIVED Portland Restaurants To Visit
Karen Robertson replied to Karen Robertson's topic in Gluten-Free Restaurants
thank you Karen -
ARCHIVED Portland Restaurants To Visit
Karen Robertson replied to Karen Robertson's topic in Gluten-Free Restaurants
yes i used to go often for work but haven't been there in many years. last time was for a GIG conference. -
ARCHIVED Portland Restaurants To Visit
Karen Robertson replied to Karen Robertson's topic in Gluten-Free Restaurants
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My children (ages 13 and 16) and I will be visiting Portland soon and plan to go to New Cascadia Traditional and Grolla--any other gluten-free restaurant/bakeries recommended?
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ARCHIVED San Juan/seattle Trip
Karen Robertson replied to Bananna's topic in Gluten-Free Restaurants
There is a little place on Lopez Island called Vortex that serves healthy wraps etc. they are located near a natural food market that also sells gluten-free items. when we go to Vortex we order our wraps with the Brown Rice tortillas they usually have on hand. the restaurant is very casual and good for lunch, it is located in the Lopez Village which is... -
Celiac.com 01/11/2005 - Gluten-free flours are generally used in combination with one another. There is not one stand alone gluten-free flour that you can use successfully in baked goods. Be sure to know the procedures your flour manufacturers...
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Celiac.com 01/11/2005 - Pizza crust is an essential item in the gluten-free kitchen, especially for families with celiac children. This class demonstrates how to make an excellent pizza crust with a variation on the recipe for focaccia...
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Bread Class with Alternative Flours by Karen Robertson
Karen Robertson posted an article in Summer 2003 Issue
Gluten-free bread making the first few times is an incredibly frustrating experience that begs the question...is it really worth it? After my many trials I must say yes it is definitely worth it! We are now able to make an excellent bread... -
makes 1½ pounds dough You will probably find many uses for this good, user-friendly dough. Recipe from Wendy Warks Living Healthy with Celiac Disease (AnAffect, 1998). Wendy uses this for pretzels, breadsticks, cinnamon rolls, and ...
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Cinnamon rolls are an occasional indulgence that we all deserve. In our home we don't make them often so they are very special. It is challenging to recreate the exact texture of a cinnamon roll but these come close. Substitutions...