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purple

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Everything posted by purple

  1. purple
    I found the recipe for this bread last week: Open Original Shared Link It's easy to make...you let it rise about an hour, then oil the top...bake 20 minutes, slice into 4 sections then each of those slice into 8 slices. It tastes like homemade gluten white bread even though it looks different. We love it! You can also cut it into bread sticks instead...
  2. purple
    Thanks for all the info on this thread...its been great to read...and what all is in mochi? I have never heard of it. My sister is married to a Japanese so she uses rice in many dishes. Her MIL uses sticky rice to make rice balls. I tried it in a rice-lentil loaf b/c I had to leave out the egg. It worked but I wasn't so crazy about the "meat" loaf.
  3. purple
    Here is a thread with some ideas: Open Original Shared Link
  4. purple
    You might find a sub on here...look for recipes then for frostings and toppings...they have several Open Original Shared Link
  5. purple
    I refer to Karina's alot! I love her listed substitutions. Open Original Shared Link Open Original Shared Link the above show pics, how to descriptions, and have good recipes Open Original Shared Link has alot of basics with good recipes Open Original Shared Link is great when you get "stuck" for a replacement Open Original Shared Link...
  6. purple
    I would set out a bunch of toppings and let her be creative with them so she will come up with what she likes. Mix and match sauces and toppings. pepperoni with spaghetti sauce raisins, banana slice or other fruit with a nut butter jam and nut butter powdered sugar or honey stirred into the nut butter hot dog slice with spaghetti sauce refried beans...
  7. purple
    I just read on gluten-free mommy not to let the salt come in contact with the yeast b/c salt will kill it. Maybe you could put it in the bread machine first. My gluten bread directions say to put the salt in with the water and butter before you add the flour etc. She also says cold eggs will kill the yeast. She has 25 tips if you want to read them. Open...
  8. purple
    Are you using cold milk or did you warm it?
  9. purple
    There is a list of cakes including a yellow cake on: Open Original Shared Link
  10. purple
    I am not a celiac but I am learning how to cook like one. You can use my recipes I have posted. Anything I can do to help and make life easier for anyone with food allergies. My ideas: Less eggs in baked goods. Several pizza crust recipes and alternative replacements. Ingredients you have on hand usually. Holiday recipes (I haven't been there yet and...
  11. purple
    Katester, DITTO... you can put a few marshmallows on it when it comes out of the microwave if you want to. I didn't care for the cake version but the brownie one is wonderful.
  12. purple
    I tried the dirt pudding...you only need 1 or 2 gluten-free Oreos...it's fantastic! It only needs to chill 3-5 minutes. Any chocolate cookie would be good. Or for you non-chocolate lovers use any pudding, nuts or not, and any gluten-free cookies.
  13. purple
    Hi, You might find an idea on here: Open Original Shared Link
  14. purple
    Thanks! I found it. Her recipes sound/look good. Any idea how to make your own Better Batter flour?
  15. purple
    Open Original Shared Link Lots of soup mixes, a few gluten-free mixes and lots more mixes. You would need to convert an item or two to be gluten-free. I didn't read them all but they sound good. A good way to make soup from scratch...yup.
  16. purple
    I just stumbled on to this while looking up a copy cat recipe for Bisquick (does anyone have one?): Open Original Shared Link 29-Fun ideas to try in a mug, great for gift giving, college students, work, teaching kids to cook, etc. Most can be converted to gluten free! There is even soup and pasta and tea mixes. I tried the banana pudding...
  17. purple
    I haven't made the gluten-free version in a full sized loaf pan yet...b/c I read the gluten-free baking should be in smaller pans so the middle will get done. If you take a chance let us know The gluten version recipe says 2-3 large pans so I would use 3 or 1 large and 3 small. Try 3 to be safe so its not so thick. I just use plain canned pumpkin (Libby...
  18. purple
    This sounds so yummy...my dd just asked me to make some last week...so next week I will take her some...thanks!
  19. purple
    I don't know how much this will help. I used to use a gluten carrot cake mix plus the oil, eggs, pumpkin, pie spice and an additional 1/3 cup sugar. They were great, cake like of course, plenty sweet like a cake. Baked in a 15x10" pan but I baked it in an 11x17". The frosting was a can of vanilla ready to spread with 3 oz. of cream cheese beat in. If...
  20. purple
    If you scroll up to jerseyangel and try the brownie in a cup, its eggless and so yummy.
  21. purple
    I found another one. This original recipe is from Pillsbury, "Casseroles". (my notes included) Filling: 1 lb. lean ground beef 1 medium onion, quartered, sliced (or diced) 1 medium bell pepper, any color, cut into bite-sized strips (I used Bird's Eye pepper stir fry with onions) 6 slices bacon, crisply cooked, crumbled 1 14.5 oz. can chunky...
  22. purple
    It just came out of the oven. The topping crust ingredients are identical. Its about the thickness of a pancake.
  23. purple
    I make it now (once for me and once for my dd) the way jerseyangel does... lite olive oil, 1 less T. of sugar and add 1 T. of chocolate chips. I was thinking of trying it with a few marshmallows on top after it cooks. Its fun to eat out of the mug. I don't drink coffee, tea or cocoa so now I can use my mugs I bagged some powder up to take to my other dd...
  24. purple
    Pumpkin muffins sounded yummy...I asked my dd if she wanted them again...so I made these yesterday with just the sorghum flour blend and they turned out great...today they were still like fresh made. The batch makes a ton (prob 24, I make 3 sizes), you either have to freeze them or share with a friend
  25. purple
    FYI: 1) The bread still tastes great today. 2) I used the 2/3 cup of water+2 T. I just made another batch. 3) There is a difference if you scoop up the flours with the measuring cup compared to spooning in the flour like you are supposed to do. If you scoop it up like I tend to do, you may need to add an extra 1 or 2 tablespoons of water + the 2...
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