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lpellegr

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Everything posted by lpellegr

  1. lpellegr
    Bette Hagman's Vinegar Crust recipe comes out like regular pie dough, and you could substitute that, but seeing as how this is a savory pie, might I suggest something different? For quiche I often use a grated potato crust, which comes from the original Moosewood Cookbook: for a 9" pie: 2c grated raw potato (I think you could also substitute frozen...
  2. lpellegr
    Bette Hagman's Easy Pizza recipe is good if you want to make your own. If the toppings are more important to the whole idea of pizza than the crust, try putting the toppings on polenta slices or hash-brown patties.
  3. lpellegr
    Boil a pot of water, throw in the rice pasta, open a jar of sauce. Throw in leftover meat if you have it. Salad if you have lettuce. Bingo, dinner. Scramble up a bunch of eggs, brown and serve sausage. Add cheese to the eggs if you want. Thawed frozen spinach, too, if you're feeling virtuous and people will eat it. Open a can of tuna, mix with...
  4. lpellegr
    Safest way to start out is to stick to unprocessed foods - things with very few ingredients, like meat, fruits and veggies, eggs, cheese, potatoes, rice. Don't hurry out and buy gluten-free crackers, bread, etc. Add those in later when whatever symptoms you have are under control. This website is a good place to find basics, like cereal (Rice Chex and...
  5. lpellegr
    Thanks for all the creative thought going into this! Some very intriguing ideas, and I'm impressed that some of you are even testing them out! Many thanks. I think a lot of the chewy, springy texture of the traditional Quaker off-the-box oatmeal cookie recipe comes from the brown sugar along with the oats. I'll keep all the usual ingredients and just...
  6. lpellegr
    Before I was diagnosed, my insides seemed to move verrrry slowly. Since my biggest symptom was horrible gas, it was the absence of gas one summer that clued me in: I was eating tons of salads because I had a share in a CSA farm, and everything seemed to move much faster. Even though I was still eating normal amounts of gluten (why wouldn't I, I didn't know...
  7. lpellegr
    I can't eat oats. I'd like to replicate the chewiness they give to oatmeal cookies by substituting something else. I've heard people here suggest quinoa flakes, but I'm not shelling out that kind of money without trying them out first. I've been thinking along the lines of making something that resembles the chewy liquid-holding properties of rolled oats...
  8. lpellegr
    This is an article from the Daily Kos website from 9/19/09. At least one person out there has had her insurance cancelled when her insurance company found out she had celiac disease. How ironic, since once you figure it out you have one of the cheapest diseases to treat from a medical point of view. Open Original Shared Link
  9. lpellegr
    Other ways to cross-contaminate: I used to dip the measuring cup from the flour into the sugar. My first year gluten-free I tried to make regular Christmas cookies for everyone else and gluten-free ones for me, and I ended up giving away 5 pounds of sugar that I had contaminated by that old habit. The margarine/butter they use can be contaminated with crumbs...
  10. lpellegr
    I substitute cooked millet for couscous and it seems to work well. The only place I have seen a recipe for phyllo (she spells it "filo") is Rebecca Reilly's "Gluten-Free Baking" cookbook. She is a professional chef, so it might be easy for her, but here's her recipe: 1-3/4 c rice flour 1/4 c sweet rice flour 4 t xanthan gum 1 t unflavored gelatin...
  11. lpellegr
    I have used frozen hash-brown potato patties to make very satisfactory mini-pizzas.
  12. lpellegr
    If you are vigilant, as you seem to be, then you should be able to avoid contact between your gluten-free food and his regular food. Most cookware cleans up pretty good, although you shouldn't share a colander. I would worry about wheat flour for baking, though, because it's likely to hang in the air and then gradually deposit on cleaned surfaces and get...
  13. lpellegr
    I use Bette Hagman's vinegar crust recipe and use a crumb topping made with a gluten-free flour blend. You should be able to substitute just about any flour blend (Bob's, Pamela's, etc) with good results. I don't know if rice flour alone would do the trick, but if it's just butter, sugar, cinnamon, and the flour all cut together until crumbly, it would...
  14. lpellegr
    I keep all my gluten-free flours at room temp except high-fat ones like soy, ground flax, and almond meal. Rice, sweet rice, brown rice, tapioca, cornstarch, potato starch, cornmeal, garbanzo, sorghum, millet - all room temp and I haven't noticed any problems with them. I find they pick up odors when in the freezer.
  15. lpellegr
    I always thought it was unsafe to give chicken bones to a dog. Does it make a difference if they're uncooked? And if you're going to go raw for your cat, why not give them mice? Pet stores sell feeder mice for snakes. You'd want to kill it first, just to prevent it getting away, but it seems the natural choice for cats. I'm sorry to hear about your...
  16. lpellegr
    You also don't know whether there were any traces of the seeds when the barley grass was harvested or transported or processed. I'd avoid any part of the plant, just in case, same with wheat grass.
  17. lpellegr
    Lay's potato chips and Fritos. Sure, the ingredients are gluten-free, but the cross contamination must be significant.
  18. lpellegr
    I think any method that gets it thoroughly mixed will work, even by hand with a spoon. The food processor will speed it up and do a good job, but as long as all the dry and wet are well combined you should be okay. If you use the bread maker I would take it out after the mixing and skip the raising step, then follow the directions that came with the mix...
  19. lpellegr
    Although it's probably too late today, here's an idea for another time. Bag of lettuce Canned chicken or precooked chicken of some sort mandarin oranges Sliced almonds (if you have time, cook them gently in a hot pan with a few spoonfuls of sugar and let cool once the sugar has melted) Just about any vinaigrette dressing or a sweet one like poppyseed...
  20. lpellegr
    Try varying your oven temperature. Sometimes a longer bake at a lower temp will give you more of a crunchy crust.
  21. lpellegr
    Hummus and veggies. Single serve cans/cups of tuna. Lunchmeats with lettuce or veggies. Peanut/raisin/cereal mix. Thermos of soup. Peanut butter on celery or Nut Thins (would have to check for all of your allergies). Sliced apples with nut butter. Salad. Individual serving cups of Bush's beans (they're not so bad cold). Lots of fruit and raw veggies...
  22. lpellegr
    If you go into Hershey Park, the gluten-free pizza at the Minetown Cafe is really good, and bigger than what all the "normal" people are eating!
  23. lpellegr
    Great! Maybe I'll try the one near me in Hamilton and hope they're as well trained.
  24. lpellegr
    When I do her recipes I never use all the water she calls for, more like 3/4 of it. Most of her breads don't come out like the wheat breads you're used to. I have made these alterations in her recipes, but this is for the oven and not the bread machine. I mix in a Kitchenaid stand mixer, using about 3/4 of the water she calls for. I generally stick to...
  25. lpellegr
    Ditto. I've taken it every day for years, and no gluten reaction.
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