doodle

Hi Rice Guy, haven't been on the site for awhile but I see you are still a wealth of knowledge. The forum & everyone who "attends" is lucky to have people like you to help them learn. A few things I am wondering about. How long of a shelf life do you find you get with your bread (mixture) and have you ever used (or do you feel that) any of the...

Hey to everyone. I haven't had time to come to the forum for quite a while but just happened to see this question. We sell and use 2 great gluten-free broths at our store but they should be widely available in most locations. Pacific Foods offers regular and low sodium organic broths and the Imagine low sodium veg broth is also commonly available...

Hi Jillian. I know this is a little late for you this time but keep it in mind for any future visits to Guelph. We have a food store in Guelph and cater to celiacs and some special dietary needs. (egg and dairy free and lower sodium) I don't think I am allowed to post my web site here but you can check it out through my PM info. We don't serve hot...

I've made butter tarts for 40 years. basic ingredients-- brown sugar, butter, vinegar, vanilla, cream & egg now that I am putting my filling into my gluten-free tart shells the brown sugar does not want to "dissolve" and it also creates a thin sugar coating over the pastry instead of blending with the other ingredients to cook properly FYI- I am...

General tips for rice , cooking and freezing: For best results ,always buy good quality rice. Basmati is my favourite choice. Cheap rice is not advisable. always wash rice a minimum of 3 times before steaming or cooking or boiling it. ie. swish by hand in a big bowl of clean water, drain/strain and repeat -- 5 times is even better why? to remove...

Hey everyone, we are busy baking up a storm for our first day of gluten-free baking at the market and much to my horror I had a call from a supplier I know to inform me that he had one of "our" (his and mine from the same distributor) flours tested independently and found that they were over our Canadian "legal limit" of 20 p p m. (parts per million) All...

bootin gluten I am not sure if I am allowed to state my website in this post or not but I think I can tell you how to "find" me click on my name in the uper left corner of this post & that takes you to my profile from there you can locate my info / store's web site and that will tell you how to contact me (left hand list of info) or just pm me and...

Thanks RiceGuy. As always a great help for the semi-informed like me. I do have & use the (50 lb bag ) gluten free baking powder but I have to check a few issues you mentioned in your above linked post. It was the baking soda that I was actually more concerned with b/c I was not aware that there was such a thing. I was hoping to see...

I am getting conflicting advice about the use of "ordinary" baking soda and baking powder. Some of my customers say they use plain old regular off the shelf for both of these ingredients and some say they have to use special gluten-free baking soda & powder. What are your preferred brands and components of each? BTW, remember I'm in...

I read (somewhere) that it is acceptable to use sweet rice flour as a thickener. Because I am not familiar enough with this product can anyone tell me their experience with doing this and how it compares, results and taste wise, to good old cornstarch? I have always thickened most of my cooking with cornstarch but some of my customers are saying they...

I have problems with the nightshade family of foods. Potatoes and tomatoes are the worst for me. If I eat either of them 2 days in a row I will become sooooo tired I can hardly function. I don't know why they have that effect but they do. The rest of the family seems to affect me as well but those 2 are the worst! doodle

Thanks ang1e0251. I never thought of there not being enough liquid but I did not use more than the minimum so that could very well be the problem. I look forward to your husband's thoughts.

Oh raisin, you have given me a confirmation (by metaphor) of what I was concerned about. Thank you so much for giving me your perspective from the level of sensitivity you have. At the moment, I have a section of gluten-free food that has been made in a completely dedicated gluten-free environment and we are also making a number of meals gluten-free...

thank you for your replies, I can see 2 things, a) I am sorry, I did not explain myself thoroughly enough for you to fully understand my question and based on SGW's reply, some celiacs are so sensitive that even the smell of gluten cooking is enough to cause a reaction please be so kind as to re-address my question based on the following, more...

Thanks ravenwoodglass. I already run a pretty tight ship as far as food safety is concerned - ie: new gloves for every sandwich, constant hand washing and only made at the correct station I would designate only certain utensils for gluten use and I wouldn't even think of cross contamination by way of storing gluten and non-gluten products together My...