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lobita

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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by lobita

  1. lobita
    The Chicago PBS station, WTTW, has a locally produced restaurant review show called "Check, Please." They have three "regular" people recommend a restaurant and then each person has to go to the two other's choices and review it on the show. A man with celiac chose a gluten-free restaurant (Da Luciano's). The other two reviewers didn't really like it. One...
  2. lobita
    Thanks for the tip! My pies are always bubbling over (I think because I use a patted in pan pie crust and the edges don't seal in the juice very well).
  3. lobita
    I've cooked with the GV brand of soy sauce and I've never had a problem with it. I've been using it for about a year now.
  4. lobita
    *Gasp* Super scary! Glad my bf is making mead and gluten-free beer now.
  5. lobita
    Awesome thread. I just got a glass bread pan and can't wait to try it out for my yeast bread. I use some of the scary non-stick stuff for baking right now and I'm less than impressed with my results. One day I'll throw all my old baking gear out and start from scratch.
  6. lobita
    I totally love this summary! It's the gluten-free bread that's killing me. EVERY time it comes out different, whether I change the recipe or not. And Darn210, I do the refrigerating thing to my chocolate chip cookie dough, I've found that it does, indeed, make a cakeier cookie. But my mom did it to her molasses cookies and the process made them very thin...
  7. lobita
    Hi Jamie, I've found in gluten-free baking that the easiest thing to mimic wheat products is cookies. Using different types of gluten-free flour might change the texture a bit (like putting a percentage of sorghum flour into a cookie will make it chewier), but I've found the taste holds up really well...sometimes even better. Bread is, in my opinion,...
  8. lobita
    I noticed the recipe doesn't have any eggs. If you aren't allergic, it'd put at least two eggs into the dough. If you are, I'd suggest using the Egg Replacer stuff. Also, the bottom of my crust will bake faster if I put it on or near the bottom of my oven. That could help as well. I don't use a pizza stone, but they're supposed to be great. Basically...
  9. lobita
    Hi all, My boyfriend is getting into brewing. He's already done a couple of meads and one gluten-free beer. The beer didn't come out all that well, and we think it's because of the sorghum syrup used. So, we're looking for a place that sells reasonablly priced (including shipping) gluten free grains in bulk, so that we can malt them and use them in...
  10. lobita
    Banana bread is a good place to start with gluten-free baking since the mashed bananas add moisture and flavor. I've made a regular wheat flour b-bread recipe subsituting with rice flour and xantham gum before, and it comes out pretty good. With other wheaty recipes, the straight rice flour doesn't work as well. I'll also throw in a mashed banana when I...
  11. lobita
    Totally agree on this pizza crust. I just made it last night and it's awesome. I, too, don't follow the flours in it exactly. I think I used 3/4 c of rice flour, 1/4 c tapioca, 1/3 c corn flour and 1/3 c millet and substituted honey for the sugar. Plus, I don't really follow the directions for prepping it either. I usually just take the dough and spread it...
  12. lobita
    It seems like there's too much liquid ingredients for the amount of flour in the muffins. I'd try either reducing the oil and juice to a 1/4 of a cup each or throwing in more flour. If you want more orange taste, try putting in some grated orange peel. I'm not familiar with the muffin mix, but make sure you have a tsp of xantham gum in there. Another...
  13. lobita
    Here's two tips on gluten-free chocolate chip cookies: 1) Use a rice/sorghum/tapioca flour blend (don't forget the sorghum b/c it makes the cookie chewier) w/ a tsp of xantham gum thrown in there. 2) Once you make the batter, stick it in the fridge overnight. It makes the cookies softer because the butter gets cold and doesn't spread out the cookie as much...
  14. lobita
    I've been getting into sorghum flour a lot more lately. I guess because of it's dark color I thought it'd weigh things down, but I haven't noticed that though. Mostly I've been doing a mix of rice flour, tapioca flour, sorghum flour and corn starch w/ a tsp or so of xantham gum mixed in. It's been giving me pretty good results, but for some reason I've been...
  15. lobita
    Ah, that explains it. Yeah, I think it took me like a year before I really started to feel human again (not to mention to get the swing of the gluten-free diet). It really does get better, though. I've been this way for almost 10 years now.
  16. lobita
    My boyfriend has joked around that if we ever break up, he's going to post on here to find other gluten-free women, HEH. I know he's joking, but in a way I think he means it 'cause he kind of likes having to take care of me and finding out how to cook a certain way for me. He's actually picked up brewing gluten-free beer and mead for me. It kind of makes...
  17. lobita
    Yeah, I wonder about cheese from time to time as well because for awhile I was looking into making my own. To make it, you use enzymes or rennet, which can be from animal sources, but hardly is anymore because it's more expensive. From what I know, they use a "vegetable" source, and that vagueness always scares me. I've tried to e-mail cheese companies to...
  18. lobita
    Thanks for the input. It's definitely changed my thinking...although I still want a KitchenAid mixer.
  19. lobita
    I'm looking into buying a KitchenAid and their grain mill attachment, but I'm wondering if it's worth the price. Does anyone have and use this for milling their own gluten-free flours?
  20. lobita
    I just called and they told me the ultra-tabs (the pink tablets) are gluten-free as are the whole product line. Feel free to give them a call though, 1-800-223-0182.
  21. lobita

    ARCHIVED Gluten Dreams

    lobita replied to Lisa16's topic in Related Issues & Disorders

    I sometimes have dreams where I forget I'm intolerant, and I'm talking to someone and then I eat a slice of bread. I think in most of those dreams I realize what I've done and freak out, then wake up in a panic. I kind of think most of that is general anxiety dreams and me worrying about an ingestion. But I do know from a psychology of personality class I...
  22. lobita
    We went to a restaurant in Greektown in Chicago last night called Venus, and they had separate gluten-free menus. They even had run out and bought gluten-free crackers (I think they were the Mary's brand) before we arrived, so we got to eat yummie olives and cheese with them! Everyone was also very well informed, as shown when I tried ordering the flaming...
  23. lobita
    I've been trying to find a place that sells that. How'd you get it? Also, Sprecher makes a gluten-free beer called Mbege along with the Shakparo. The Mbege has a banana flavor that's a little overwhelming by itself, but with a spicy meal is delicious. My boyfriend's working on making a gluten-free beer. The first batch was okay, but needs some...
  24. lobita
    I spent Saturday afternoon making tamales, following most of this recipe from Open Original Shared Link. I used corn husks instead of banana leaves. It takes a couple of hours, but you're left with lots of tamales that freeze and reheat really well. I plan on packing these in lunches.
  25. lobita
    I second this. It's not deep dish (but I'm not really sure if there is deep dish gluten-free pizza in Chicago), but the quality is topnotch. Even my bf, who's not a celiac, loves it. Marcello Father and Sons is good in a pinch, but their gluten-free dough is frozen, so it tastes like frozen pizza with really good, fresh toppings. I'd say go to Da Luciano...
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