candrews

I've tried better batter and it is much more starchy and lighter than Jules flour--i stick to Jules flour now. I suggest asking their customer service for help with recipes--they can offer great suggestions for fixing any issue recipes.

Here's a recipe from my favorite cookbook, Nearly Normal Cooking for Gluten Free Eating by Jules Shepard: 8 oz. cream cheese 1-2 tbs gluten free ranch dressing 1 small jar of dried beef (optional) 1-2 green onions, chopped salt and pepper to taste chopped pecans Blend softened cream cheese with dressing, beef, onions, salt and pepper. Roll in...

I am dairy-free, soy-free, gluten-free and use Jules Gluten Free flour--it is the best all purpose flour I've tried and can be used 1-1 in your favorite recipes. Jules has a great cookbook too with tons of dairy free versions of her gluten-free recipes. My family orders it online: www.julesglutenfree.com and always has some on hand. (There's a great new...

My family makes our own graham crackers using Jules Gluten Free graham cracker mix--they turn out GREAT!! Smores were always a huge tradition at our house, so it's great to be able to participate again! Really--I think these are almost better than the gluten version

This recipe was just posted on celiac.com: https://www.celiac.com/articles/21759/1/Ang...Free/Page1.html I've tried the original version of this recipe (this has an "Irish Twist") and it worked great!

Expandex is in Jules Gluten Free flour and works great for me--my baked goods are lighter and fluffier. Also, they last longer because of Expandex's long shelf life--so I can bake ahead of time for once. (They now offer sample packs very cheaply to test out the product.)

Here's my favorite: https://www.celiac.com/articles/21706/1/Won...Free/Page1.html I never thought I'd eat fluffy white bread again before this!

I have also heard that if the wasabi is "fake" than it might contain gluten. Any ideas about that?

Get tested! I definitely notice an emotional reaction to gluten and have a good friend with ADD and Celiac (impulsive behavior included.) Gluten can cause some pretty extreme reactions and especially with your family history, it's worth checking out.

Here's my favorite sugar cookie (can be cut out too!) recipe. It uses Jules' Nearly Normal flour and is the recipe from her cookbook "Nearly Normal Cooking for Gluten Free Eating". I've had great success with it! 1/4 cup shortening 1/4 cup canola oil 2/3 cup granulated cane sugar 2 egg yolks 2 tsp. gluten-free vanilla extract 1 3/4 cup Nearly Normal...

Hummus is a great staple for me--it's great with veggies or tortilla chips for a filling snack. Also classic rice and black beans is always a favorite too!

I buy Jules' Nearly Normal Flour--I find it works best and is the best deal: 2 10lb bags for $39 that includes an online cookbook with over 200 recipes! Shelf life of baked goods is longer too, because it has expandex as an ingredient.

Jules' Nearly Normal flour is what I use in recipes--no xanthan gum needed. Also, there's no aftertaste and better shelf-life.

Putting cookie dough in the refrigerator definitely improves gluten free cookies!

The red salsa is a problem at Chipotle?? Thanks for this tip--didn't know that.