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Glutin-Free Man

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Everything posted by Glutin-Free Man

  1. Glutin-Free Man
    Thanks for the thought Mamaw. I do occasionally make Gluten-free Casein-free pizza, but since I've been trying to avoid tomatoes lately, and hate cheese substitutes, it's getting harder and harder. The best one I've had lately was a form of Open Original Shared Link I found in Mark Bittman's Best Recipes in the World - It's basically pizza crust covered...
  2. Glutin-Free Man
    Wow! Thanks for sharing everybody. It's really encouraging to see so many positive replies. I'm also glad to see that I'm not the only one here who really loves to eat. I've just got to be more careful now about what I eat! David
  3. Glutin-Free Man
    Sorry about that - I suppose I should have mentioned it. I've been making bread from Annalise Roberts' Open Original Shared Link. I really like her "French/Italian" bread - it's actually got a very nice crusty outside, and reasonably dense crumb. Her Open Original Shared Link(follow the link for the recipe) is a very nice, light, fluffy, high-rising sandwich...
  4. Glutin-Free Man
    This is something I've been thinking about for a while, and thought I'd share with the community. What parts of your life have improved since starting to follow a Gluten-Free diet? I'm not referring simply to the lack of symptoms of gluten poisoning, as I was (virtually) symptom free for 39 years, and only took a couple months to self diagnose once...
  5. Glutin-Free Man
    OK - obviously not always, as my extended family had a "game night" last night at my cousin's house, where my parents brought pizza for everyone. I had a couple of ham sandwiches on home baked gluten-free bread, and some of the salad. But tonight, my wife, who generally cooks on the weekends, announced that she felt like having macaroni and cheese...
  6. Glutin-Free Man

    Happy birthday and may God bless you today!

  7. Glutin-Free Man
    Hi Jen, I've tried a couple of the gluten-free brownies, and while they're (mostly) not too bad, they're generally not something I'd have trouble resisting. I'm casein-free too, but I sometimes cheat a little there (chocolate!), but the one time I cheated on gluten I was sick for over a week with flu-like symptoms (which could have actually been...
  8. Glutin-Free Man
    Hi Susan, I have some of the Ener-G bread in my pantry, and having eaten an entire loaf of it, I'd go even one step further than you, and say "The only thing I'd recommend using it for is a coaster." I've been baking my own bread for a couple weeks now, mostly based on the recipes from Open Original Shared Link. I'd recommend trying her Open Original...
  9. Glutin-Free Man
    I'm teaching a Sunday school class in the morning, for our High School age kids. The topic for discussion is temptation, and as an introduction to the topic, I'm supposed to bring in something appealing to start the kids thinking about temptations. We're then supposed to discuss various aspects of temptations, including why sometimes it's not a good idea...
  10. Glutin-Free Man
    Ouch. That's harder. The only way to make sure _anything_ is gluten-free at a restaurant is to talk to the cooks. Some restaurant chains have gluten-free menus, so you can determine what items have gluten, but unfortunately a lot of them say things like "order salad without croutons" or "order vegetables with no seasonings", which are difficult to do when...
  11. Glutin-Free Man
    Hi, You're not very clear on what type of a buffet they're setting up -- are your coworkers cooking? Are they ordering from a caterer? What type of equipment will be available ( grill, steam table, etc), so it's hard to give detailed suggestions, but here are some general ones: I find it easier to stay gluten-free when eating "ethnic" foods. You...
  12. Glutin-Free Man
    Here's a recipe for REAL cornbread. We use this one all the time (although, since I can't do dairy anymore I'm going to have to find an alternative). It's from the Lee Bros Southern Cookbook (I found the recipe Open Original Shared Link but it's the same recipe we use from the cookbook.) Ingredients: 1 tablespoon lard or unsalted butter ...
  13. Glutin-Free Man
    That's what I'm doing. I cook dinner for my family most evenings, and I simply cook meals that don't require gluten. Occasionally I'll cook some pasta for the kids, and make a gluten-free pasta for me, but usually we all eat the same meal. I've been doing this for about 4 months so far, and there have been no complaints (from the kids - occasionally I...
  14. Glutin-Free Man
    I may be fooling myself, but I'm the only gluten-free person in the house. My wife & kids are eating "normal" food, and we all use the same utensils. I do most of the cooking, and try to be careful about cross contamination, but I'm not obsessive. I've been gluten-free for about 4 months now, and feel worlds better. It may be that I'll eventually...
  15. Glutin-Free Man
    Thanks for that -- I saw rice flour and "glutenous" rice flour both at my local Asian market yesterday, and had been wondering what the difference was.
  16. Glutin-Free Man
    The important consideration when cooking rice (with any method) is to keep the amount of liquid the same - it doesn't matter so much what the liquid is, as that the amounts are correct. A general rule of thumb is to have 2 cups of liquid for 1 cup of rice. This ration changes a bit with volume (use less water when doubling it), and a bit with different...
  17. Glutin-Free Man
    I haven't tried using a bread maker, but I'm very happy with the quality of bread from Annalise Roberts' book Gluten Free Baking Classics So far, I've only tried the Italian bread, but it's such a world of difference from the pre-made cardboard I've been eating that I've made 3 loaves of it already! Oh - I see she has a new book on bread machine baking:...
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