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purple

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Latest Celiac Disease News & Research:

Everything posted by purple

  1. purple
    Sounds so good...I have applesauce I need to use up and some egg whites I just put in the freezer today. Your recipe hits the spot
  2. purple
    I would also say either one. I use Carol's most of the time, its healthier than Featherlite, Hagman' gluten-free mix and I don't care for bean flour(Hagman uses all 3) I just used Carol's in brownies and a chocolate cake in the last 2 weeks.
  3. purple
    I have not checked into it yet but I read somewhere that you need to have your amalgams removed before starting chelation. Research before doing.
  4. purple
    I have been adding 1 tsp of flax to recipes to make them healthier and to see what happens. So far I think I need to add more b/c everything I made has turned out fine. I added it to pie crust, biscuits, muffins, cookies, breads, sweet breads, tortillas, muffins, pizza crust, hamburger buns, cakes, etc. One other thing I tried was a gluten-free/vegan (no...
  5. purple
    Go to eatingglutenfree.com Then go to recipes, breads. Bette Hagman has a recipe for Streusel Topped Apple Muffins that someone said was good. I haven't yet tried them. Here is a wonderful apple cake recipe that is sooo good. Recipezaar#174346. I used part sorghum flour, its healthier and works well. Also there is a muffin thread on June 14th, its on page...
  6. purple
    How about Oil of Oregano, probiotics, coconut oil might help or fiber(helps to remove the bacteria that attached to the colon). All the above are good anyway. FYI it can take 1-3 weeks between exposure and when symptoms start. Sorry you can't take garlic
  7. purple
    Just thought I would add in case someone didn't, make a trip to the dollar store to replace lots of items.
  8. purple
    Eatingglutenfree.com (Bette Hagmna) has very good recipes that turn out and so does killthegluten.blogspot.com I like the book from Carol Fenster called Gluten Free Quick and Easy. I bought Cooking Free by Carol Fenster b/c it lists the substitutions for dairy, eggs, and sugar. You might try cutting your next recipe in half to see how it turns out. You...
  9. purple
    What flour mix do you have Pamela's or one you mixed up? What did you use for ingredients? We don't have Pamela's in our area so I mix up my own and have not used anything but Bob's. I like Carol's and Featherlite so far.
  10. purple
    I was just curious, how does one become a moderator. I am fairly new here and am learning so much. Thank you all for a job well done!
  11. purple
    I made this cake again today-into cupcakes. I wanted to make a double recipe and layer them but I ran out of sugar. I used Hershey's Special Dark cocoa and added 3/4 cup of chocolate chips. I used Carol's sorghum mix. If you like an easy, moist, very chocolatey cake you gotta try this. My one word comment for it is: WWWWWWWWWWWWOOOOOOOOOOOOWWWWWWWWWWWW...
  12. purple
    I keep xanthan gum in the fridge b/c it says to on the bag. So does brown rice flour and Millet, so I keep those in the fridge too b/c I don't use them much. Sorghum is my favorite. I use all Bob's Red Mill flours except I bought ArrowHead Mills buckwheat but I haven't used it yet so I keep it in the firdge too for now. If I were to buy in bulk like you I...
  13. purple
    If they say freeze, do that but bring to room temp before using. I refrigerate the ones that say so. Nut flours need to be frozen or kept in the fridge and used promptly. The others I store on the shelf. All go in a ziploc bag. If you don't bake much, keep them in the fridge. I keep xanthan gum in the fridge too unless its mixed up in a homemade flour mix...
  14. purple
    Here is a recipe for banana muffins that are gluten-free,df,ef and sf: recipezaar#301233 Its called gluten-free/vegan Banana Bread. I made muffins with it 3 times. They are good. Flours are brown rice and millet. I used sorghum and millet. Ground flax. I used only 1 1/2 tsp cinnamon. I used 1/2 water and 1/2 almond milk. One time I left out 1...
  15. purple
    I have always used cornstarch. I was told that sweet rice flour is good to use.
  16. purple
    I second that...ditto...ditto
  17. purple
    Can you munch on nuts during the day? Put flax meal in /on your food? Take fish oil supplements? Put olive oil in your guacamole and other foods? I make popcorn with coconut oil on the stove for a late night healthy snack. You could bag some for a snack too. It has protein and fiber. Microwaved popcorn is junk. Make trail mix with nuts and seeds and dried...
  18. purple
    Thanks so much for your reply. I wish she would get off gluten (shes a great baker and great cook)and see if she would feel better. Maybe someday soon. Your symptoms are similar to hers. Also she could never drink milk.
  19. purple
    Hey Walt...if you are there can you repost the "calorie free" ( ) frosting recipe that you put on the One Bowl Chocolate Cake. The post was lost before I could copy it...Thanks, it sounded so wonderful !
  20. purple
    I have never frozen the gluten-free version but the gluten kind froze well. I would double wrap it. The smaller loaves are also nice for giving away The first batch you will eat quickly
  21. purple
    If your cake is too short or falls in the middle, you can spread ice cream on the top and sides and freeze it. I used to use a 1/2 gallon for a 9x13 cake. People may never know where as you can tell with the frosting. I read somewhere that gluten-free cakes need to be baked in smaller pans. The larger 9x13 pans keep the middle from baking and end up gooey...
  22. purple
    Its at recipezaar#209764. Walt made it and thought it was great but I think we lost his post. There are lots of comments at recipezaar on it so be sure to read them.
  23. purple
    I converted my old pumpkin bread recipe to be gluten free and it turned out nonstopeatinggood. It makes alot but you could cut it in half. Here is the recipe: Gluten free Pumpkin Bread 4 eggs 1 3/4 cups sugar 1 15oz. can Libby's pure pumpkin 3/4 cup unsweetened applesauce 1/2 cup oil 4 cups gluten-free flour mix (I couldn't decide so...
  24. purple
    Sounds delicious! It reminded me of when I used to make zucchini bread with those zucchinis that get to big and you don't know what to do with them. And also the zucchini brownies I used to make. I need to get out that old recipe and convert it to gluten free, it should be easy. Thanks!
  25. purple
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