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kejohe

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Everything posted by kejohe

  1. kejohe

    ARCHIVED Just Yaken

    kejohe replied to a topic in Dermatitis Herpetiformis

    What?!?!?! I must be missing something.....
  2. kejohe
    There are several of us who have found that Asian markets are so much easier to shop at than the average grocery store. I really like the Asian style rice flour, its finer ground, so it feels more like regular flour and isn't grainy at all. They also sell it for tons cheaper than Bob's Redmill or Arrowhead mills. You can also find rice crackers in the...
  3. kejohe
    Open Original Shared Link This is a link to an article by MSNBC. It doesn't talk about celiac at all, but it's probably a lucky thing for us that this new genetically altered wheat isn't going to hit the market after all. I can only imagine how many companies that now produce gluten-free goods, might have switched to this new wheat if it was cheaper and...
  4. kejohe
    Both should be gluten free as they are distilled (hard) alcohols. Here is a fantastic recipe for a triple sec spiked raspberry sorbet, for those of you with ice cream makers, there is also directions to make the same mixture into a sauce: ingredients: 1 C sugar 8 oz water 1 # PLUS 2 oz raspberry puree (strained to remove seeds) lemon juice, optional...
  5. kejohe
    I store my yeast and my buttermilk powder in the freezer, but not any of my flours. I think if you use it regularly enough, then storing at room temperature is okay, but if you only use a little at a time and end up keeping a bag for a long time (like over a year or more), it might stay fresher if you freeze it. Regarding bread machines, I threw mine out...
  6. kejohe
    To be honest, I haven't made egg free bread in a while, but I do know that problems with rising can be casued by a couple of things. Sometims too much salt can prevent a loaf from rising, so you might want to try decreasing the amount called for in your recipe. Also, if you don't think the salt is a problem, try increasing the sugar. Yeast feeds on sugars...
  7. kejohe
    Open Original Shared Link This is a link to a recipe that Jessica posted for a fantastic yellow cake. It can be easily modified to be lemony or whatever you like. It's light and fluffy, and taste exactly like cake should taste (gluten-free or not!). To make it lemony, add 1/2 tsp lemon extract and finely grated zest of 1 lemon to the wet ingredients...
  8. kejohe
    When I have made pasta in the past, I have been able to cook it after making it without problems. But if you hadn't worked the dough enough it usually dissintegrates(sp?) in the water if you cook it right away. I don't know if this changes with gluten-free pasta though, but I do cook it right away.
  9. kejohe
    WHERE ARE MY STINKIN' LASHES!!!! Life is so not fair....
  10. kejohe
    I have made my own with sucess, but even I'll admit, it's a bit time consuming, with a press or not. The actuall process doesn't really take long, but drying does and if you don't dry them, you need to freez and then it gets chewy. Of all the gluten-free cooking I do, pasta is my least favorite. I have found the best rice pasta at Asian markets, and they...
  11. kejohe
    The product is called Minor's, its a stock/broth concentrate in the form of a paste. It's used a lot in the restaurant industry, so up here it's difficult to find in small quantities, but recently I found it in a one pound tub, and I checked the ingredients... sure enough it lists the hydrolyzed soy protien together with wheat gluten in parenthesese. Again...
  12. kejohe
    Open Original Shared Link I believe these guys might also have an ice cream cone, among other really good treats. You should check them out, as I think they have the best prices for shipping of all the gluten-free places I've tried.
  13. kejohe
    Just FYI, here is the e-mail response I got from a rep of the company, I wanted to verify that the US product was also gluten-free, becuase a concern was raised that the US and Canadia products may not be processed the same... Response (Amy) - 04/23/2004 08:05 AM Thanks for writing, Kathleen. You'll be happy to know Metamucil powder and capsules...
  14. kejohe
    If you check out some of the low carb web sites they have some good recipes. I'll admit they are geared more for the Atkins type dieter, but for the most part, they are easy to convert to gluten-free, if necessary, and they all have a carb analysis already there. At the very least it may give you some additional ideas. Here is a low carb/ Gluten free...
  15. kejohe
    I finally got my copy today! Now I have to find a way to get it away from my husband so I can read it!
  16. kejohe
    Well... being gluten-free since January isn't really that long. I mean, I have heard countless stories about people who have been gluten-free for nearly a year before they begin to see imporvement. I guess it just depends on the amount of damage you have before going gluten-free. I hope you and your doctor are doing thie right thing. Re: where to start...
  17. kejohe
    Here is a good and universal vinaigrette recipe. You can change the flavor by adding other ingredients or changing the type of vinigar you use or the flavor of the oil. Use roasted garlic or shallots rather than fresh, add purees like roasted red pepper or artichoke, use lemon juicein place of all the vinegar, or orange or lime juice. Add other spices as...
  18. kejohe
    Just FYI, I was looking at soup bases today, and I picked up a product that specifically stated in the ingredients Hydrolyzed soy protien (wheat gluten) and was listed as the same ingredient. I don't know if this is all the time... but if it's in one product, its probably in others.
  19. kejohe

    ARCHIVED Camping

    kejohe replied to nthei's topic in Traveling with Celiac Disease

    You definately need some kind of cooking equipment, and don't forget eating utensils too (for some reason that always gets overlooked as well as washing up stuff). I camp as often as I can and I taught an entire series of cooking classes last summer on campfire cooking, gourmet backpacking and RV cookery. The key is to plan out a menu before your trip and...
  20. kejohe
    I have always been steered away from all the Hydrolyzed rpotiens because I was told they were not gluten-free. Just curious... what is the dressing? I only ask because the soy protien is generally used as an emulsifyer, to hold the oil and liquid together. If that's the case with your dressing, I can probably help you come up with a "make it yourself...
  21. kejohe
    I still haven't recieved mine yet.. I wonder what's taking it so long. I admit living in AK slows down shipping, but I still (usually) get packages in a few days. Oh well. guess I'll wait a little longer.
  22. kejohe
    I hope it works for you. I had to sacrifice a few "testers" the first few times I made it because the cooking time varies depending on the size you make the rolls. But the sacrifice is worth it. I just opened one up after the recommended amount of time to check if it was still wet in the middle, If not I leave it in a bit longer.
  23. kejohe
    I'll give this recipe a try switching it to gluten-free. I don't see why it wouldn't work the same with a llitte xanthan gum. The hardest part will be guessing which flour or combonation of flours will work/taste the best.
  24. kejohe
    Lots of things freeze well, I would think that lasgana freezes okay too. With things that are thickened with a starch, like soups and sauces, I would use arrotroot, or rice flour roux (rice flour and oil as a slurry), but not cornstarch. Cornstarch tends to become springy and sponge like when frozen and coagulates into a lumpy, nasty mass. It you use it in...
  25. kejohe
    I don't live around any Amish communities, but when I am not teaching, I am a full time student myself. And there is a small group Amish students who use the computer lab on occasion, but your right, I don't think it's a common thing for the Amish community to be high tech, but I don't really know. I had always thought there were religious rules involved...
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