Malficient

Edible Incredibles in Reston Town Center is launching their gluten-free cupcake line (Several flavors!) in June or July. yey! Their cakes are SO good. (There's also Cakelove in Tysons Corner-not so impressive).

I got a pleasant surprise recently by walking into Starbucks and seeing a Gluten-Free Orange Almond Muffin! They are individually wrapped and actually GOOD. The barista I talked to said he was under the impression they will be expanding the gluten-free line this year.

Big Bowl (thai and Chinese) I eat there semi-regularly, just ask for their gluten free menu. There's also an Unos (w/ a gluten-free menu), and I've been safe at Rio Grande (next to Big Bowl). There's another Thai place called basura but I can't guarantee they're gluten-free (language barrier). There's also a cupcake place called Edible Incredible's that is...

I like Glutino frozen pizza. It's the best one I've found!

I like the frozen Glutino pizzas that I get at the grocery store. They're plain cheese but then I can add whatever I like to them. (tomatoes, bacon, and spinach for me). I tired Amy's but didn't like the crust near as much. It was gross.

hmm, good ideas, thanks! I've been both using others and adapting for a while but this one is just killing me. I made two different gluten-free pumpkin cake recipes this weekend, one from Karina the Gluten Free Goddess whom I usually have good luck with for recipes, but it was just the blandest thing ever (and I'm known for being heavy with spices). Very...

I too gained weight after going gluten free (I've always been a bit overweight). I tracked everything I ate for a full month, and showed it to my dr. She realized I was eating too many carbs and not enough lean protein (I'm also mostly vegetarian). I was eating risotto at least a couple days a week, and brown rice pasta dishes, and thai dishes with rice or...

ok, another question, so sorry! Where do I find the flakes, as opposed to the grain? I've seen quinoa flour in the store. Sorry for the confusion, I haven't had much dealings with quinoa and what I tried yesterday with the grains....just yuck. totally botched it up. thank you so much for the help, maybe I can work this thing right eventually!

Another question, sorry!. How do I go about using the quinoa, esp as a substitute for oats? B/c what I've tried...looks really odd adn I'm pretty sure the end result is going to suck. Cyberprof, I might add some nuts next time, I do enjoy them!

anyone have any ideas?

good idea. here it is: cake: 2 C. whole wheat pastry flour 1 1/2 C. oats 1 T. baking powder 1 T. cinnamon 1 1/2 t. ginger 1/2 t. nutmeg 1/2 t. salt 1/2 C. butter 1 1/2 C sugar 3 large eggs, beaten 1 3/4 C. pumpkin. streusel topping: 1/2 C. Whole wheat pastry flour 1/2 C. oats 1/4 C. sugar 1/4 C. brown sugar 4 T. butter, melted ...

pumpkin cake! I'd swear there were more replies to this but I kept getting a database error. I had planned to use Bob's Red Mill gluten-free All purpose Mix, and was trying to determine how much sorghum, ratio wise. 3 parts to 1 Mix, maybe? the recipe also calls for some oats, but I was wondering if buckwheat flour might do for a substitution?...

Hi all! Has anyone found a decent substitute for whole wheat pastry flour? My favorite recipe calls for it but I don't know if the general substitution of say, Red Mill baking mix is sufficient. Anyone have any advice? thanks!