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doodle

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

Everything posted by doodle

  1. 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...
  2. doodle
    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...
  3. doodle
    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...
  4. doodle
    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...
  5. doodle
    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...
  6. doodle
    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...
  7. doodle
    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...
  8. doodle
    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...
  9. doodle
    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...
  10. doodle
    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...
  11. doodle
    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
  12. 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.
  13. doodle
    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...
  14. doodle
    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...
  15. doodle
    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...
  16. doodle
    Hi all. I am changing over my food business to - mostly - gluten free cooking and baking. However I would appreciate your input to tell me if what I am planning would be of concern to only those of you who are extremely gluten sensitive or all celiacs in general. Most days I would cook my meals in a dedicated gluten free environment. On certain days...
  17. doodle
    I bought a new Cuisinart pressure cooker to allow me to do larger volumns of meat for stews etc. I have followed the suggested guidelines in the manual. I seared the meat first. I have tried less time and more time. I have tried the quick release and the natural release method but all to no avail. The beef cubes I did were very tasty but they...
  18. doodle
    I just want to say --- you guys and gals are awsome! thank you so much for your suggestions and info and I will be "talking" to some of you thru pm if that's OK? I want to be compliant about the regulations of the forum and I am not here to promote my venture but to learn as much as I can so it will be a success for both me and my customers....
  19. doodle
    Oh, for crying out loud, do I feel DDUUHHMM. I looked right at malt vinegar (barley) but b/c I'm still so green at this I totally missed it. Thanks W. I will check out Heinz around here. Not sure if I have ever seen the other one but will look into it as well. doodle
  20. doodle
    Oh Wonka, say it isn't so!!!!!! I wanted to add a bit of kick to one of the meals I have usually used Braggs in. I went to the Lea & Perrins web site and they very clearly stated it was gluten-free. Do you mean to tell me they formulate it different her in Canada & don't direct us to the proper info? Boy am I going to have a major conversation...
  21. doodle
    Thank you so much to those of you who have assisted me with my challenge. There is no doubt there will be a great deal of trial & error but info like you have given me is a good start. Please don't stop, any advice is welcome, especially your experiences, as it is much needed. I have a lot of learning to do. I have been told by so many of my customers...
  22. doodle
    Hi folks. I own a small specialty food and pre-made meals business and have always carried a section of gluten-free products made in other dedicated kitchens. Now that my grandson has been diagnosed as extremely allergic to gluten/wheat, egg and dairy I would like to convert to a gluten free shop, but changing all my recipes is going to be a daunting task...
  23. doodle
    Thank you so much for clairifying for me. I may from time to time get it wrong (when I thought I was doing it right !) so please bear with me if that happens. The items I would speak of would always have been be made by an independant (wholesale) company that I would have no connection to execpt that I purchase from them or their distributors. I...
  24. doodle
    Hi there, I am brand new to the site and I did read the "rules" but wondered if there are exceptions as I noticed in the Canadian thread ('cause that's where I live) with regards to some products vs others? I read what happened with regards to the "seeds" incident and do not want to be considered non-compliant so I thought I would ask a few questions...
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