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lpellegr

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Latest Celiac Disease News & Research:

Everything posted by lpellegr

  1. lpellegr
    I have had no problem with Flying Horse brand from the local Asian grocery store. Very cheap, too.
  2. lpellegr
    Jestgar, are those the knuckles of someone who punched a wall in your photo? Was it because you couldn't get a decent piece of bread?
  3. lpellegr
    I would eat it. I don't see anywhere that they would hide gluten. Enjoy.
  4. lpellegr
    Regarding the middle eastern salad: I have never tried it with pasta, but I think it might work well with rice, skipping the part about browning it. I have had rice dishes with garlic and cinnamon that worked. Basmati would be perfect for it. They usually include raisins, too. I don't have any coriander in the house and never did, so I just skip it. ...
  5. lpellegr
    I used to make this with couscous, but it works fine and is gluten-free if you use millet. Middle Eastern grain salad 1 cup millet - sear grains in a few T of hot oil for a few minutes to turn some of them varying shades of brown. Cook in water as directed. Add when cooled: 1 c thinly sliced celery 1 c chopped scallions (or use onion powder to taste...
  6. lpellegr
    A Hungarian restaurant just opened near me, with very authentic homemade-looking menu items. The owners don't appear to be highly fluent in English, and my Triumph dining cards don't include Hungarian. Can anybody suggest a Hungarian phrase or two I can write down to use to ask what's safe for me to eat there? I suspect not much will be, but I would love...
  7. lpellegr
    Plain sour cream should be fine. Reduced-fat or non-fat versions may be thickened with some kind of starch, although it should say on the label what kind of starch. If it says "modified food starch" and doesn't say "wheat" anywhere on the label (behind the starch or as an allergy declaration) then you should be okay. Since you don't know what they use...
  8. lpellegr
    Are you sure? I thought it was pectin for helping jellies and jams to thicken. In any case, don't be surprised if you have just begun baking gluten-free breads and they are nothing like what you remember. I have been doing this for over 4 years and still don't get decent bread every time - even with recipes I have successfully used before it's a crapshoot...
  9. lpellegr
    Maybe your finished result was the way it was supposed to be? I don't know about that particular recipe since I didn't see the show and you didn't give details, but I make a flourless chocolate mousse cake that has undivided eggs in it. If you want fluffiness, you separate the eggs and whip the egg whites, then carefully fold them into the other ingredients...
  10. lpellegr
    I don't think Bob's Red Mill lists their corn meal as gluten-free. However they seem to have enough gluten-free corn around to make their Mighty Tasty Hot Cereal. I've been meaning to ask them about that...
  11. lpellegr
    It should work just fine. I would recommend undercooking the pasta just slightly because it will probably absorb sauce while it bakes. Baked ziti is pretty much the same as lasagna, but you use ziti (tubes) and mix it up instead of layering with big flat lasagna noodles. Same flavors but less work. Fun fact, "ziti" apparently means "bridegrooms", which...
  12. lpellegr
    Kraft will clearly label any gluten ingredients, so if you don't see any, it's fine. Skippy is also fine.
  13. lpellegr
    I love lebanon boloney. If you grow up in Pennsylvania you encounter a lot of this stuff. If you've never tried it fried, cut each piece in half and make a few slashes in the edge. Put in a hot frying pan and watch it shrink like a shrinky dink. Cook on both sides. I used to pile a whole bunch of these up on some soft white bread and let the smoky grease...
  14. lpellegr
  15. lpellegr
    I think we should all contact Campbell's and beg them to make some gluten-free soups, using Rice Chex as an example of a manufacturer now getting thousands of new customers. We need cream soups for baking, tomato soup, and just about anything else! If enough of us ask, maybe they'll start thinking about the thousands of customers they're losing.
  16. lpellegr
    I read about it - another little Pennsylvania earthquake. Apparently they occur frequently but are hardly noticeable. When I went to college in Lancaster I experienced one - just a Boom! and a slight jolt like somebody dropped a piano on the floor above. Found out later that was an earthquake. Who knew they had earthquakes in Lancaster?
  17. lpellegr
    Try baking an extra 5 minutes at a time, and tapping on the bread until it seems solid. Also make sure not to let it rise too much - the top should just be to the top of the pan when you put it in. I have found that baking at 25 degrees less than called for can help keep it from getting too dark. I have better luck with recipes calling for 2 cups of flour...
  18. lpellegr
    Whenever I read recipes that say you can double them, they always say DON'T double the yeast! That's already a lot of yeast for that much flour, so you should be fine. Good luck with it! If you get a nice chewy crust, post it for those of us who like it that way.
  19. lpellegr
    I would caution you that if you're new to this and you think you can just substitute this gluten-free flour mix in your old recipes and get the same results you're going to be disappointed. Very seldom is it that simple. I would recommend that you buy a gluten-free cookbook or two and start trying out the recipes as written until you feel comfortable with...
  20. lpellegr
    Chocolate mousse pie. If you don't have a springform pan, bake it in whatever you want - it just might not come out of the pan pretty at the edges. I have made it in foil cupcake papers too, just baking for less time. 10-1/2 oz chocolate (they specify 70% cocoa, but use what you want. This is 2-1/2 of the Ghirardelli baking bars. You get to eat the...
  21. lpellegr
    Do you know yet how you react to oats? Most oats are cross-contaminated by grains we can't have during handling. Some of us even react to gluten-free oats. If I were you I would avoid oat products until you know how you react to gluten-free oats, and then I would stll avoid oats if they're not guaranteed gluten-free.
  22. lpellegr
    Saltines. And Ritz crackers. What's the point of finding Heinz tomato soup that tastes like Campbell's and is gluten-free if I can't crumble a whole sleeve of saltines into it? Sigh.
  23. lpellegr
    I got the gluten-free oats and chowed down on a batch of oatmeal scones, and unfortunately found out that I can't eat oats even if gluten-free. I had the same reaction from those that I had from any other gluten source (although I figured I was already screwed and went ahead and ate the rest, my last taste of oats). For folks like us, you might want to...
  24. lpellegr
    Just to throw a little goofiness into this discussion, here's what I had for breakfast this week: leftover baked beans (B&M) leftover roast beef and mashed potatoes scrambled eggs with cheese and leftover bacon frozen homemade corn muffins with butter and honey homemade split pea soup I'm out of leftovers from last weekend's cooking binge, so...
  25. lpellegr
    Yes, the scoops could cause cross-contamination if all they do is wipe them off with a paper towel between grains. Even though buying in bulk from open bins seems like a good idea in terms of price, the risk of cross-contamination is too high. Customers could also put the wrong scoops in the wrong bin and you would never know.
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