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lpellegr

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Everything posted by lpellegr

  1. lpellegr
    I know this store has ordered gluten-free wedding cakes for customers. They are about 15 minutes across the PA/NJ border taking Rt 95. Ask them for help. Open Original Shared Link
  2. lpellegr
    Yes, it does suck to be gluten-free. Nobody here will argue with that. As for meats - Some brands of prepackaged deli meat are gluten-free (but don't get it sliced at the deli counter because you don't know what else was on the slicer). Hillshire Farms ham and turkey are good and easy to travel with. Oscar Mayer deli meats are also gluten-free, if you...
  3. lpellegr
    It might take a while for you to find the stores around you that have the items you need. I gave up on most gluten-free baked goods except for the occasional Van's waffles. I figured out over the course of time which stores around me have the items I need - none of them have it all except maybe Whole Foods. So I go there for specialty items and get a lot...
  4. lpellegr
    Just made this one tonight and it was great - not too thick, crisp on the bottom, good crunchy crust. 1-1/2 c gluten-free flour - I used Bette Hagman's original (rice, tapioca, potato starch). I left myself a note on the page that says not to use the bean flour mix. 1 1/2 t baking powder 1 t xanthan gum 1/2 t salt 1 t sugar 2 t (1 packet) yeast ...
  5. lpellegr
    I have never seen a recipe that calls for that much mixing. I use mostly the Bette Hagman recipes, which call for 3 minutes of mixing in a stand mixer. If you're going to make bread frequently it would be worth the investment to get a Kitchenaid mixer to do the hard work for you. Once the xanthan gum gets wet, these doughs are very hard to mix by hand...
  6. lpellegr
    Yup, it's a form of wheat. Also stay away from einkorn, kamut, and spelt, all forms of wheat. Feel better soon, and at least you gained knowledge and experience from your misfortune.
  7. lpellegr
    As I understand it from years ago when I was a milk-beast myself for my newborns, colostrum is the first milk produced by the mother after the birth of her infant. It is rich in maternal antibodies among other things that the new little mammal needs, but it is definitely milk. I didn't think you could find such a thing commercially, considering what a limited...
  8. lpellegr
    Here's another butter/spritz cookie recipe that works well for me and has that nice sandy shortbread texture. 1 c butter 2/3 c sugar 3 egg yolks (do not substitute whole eggs if you want them sandy, because egg whites will cause them to puff up) 1 t almond or vanilla flavoring 2 c brown rice flour 1/2 c sweet rice flour 1/2 t salt Cream the butter...
  9. lpellegr
    Sorry if you needed this by Thanksgiving, but I just saw the thread. Try this, adapted from the Gluten-Free Gourmet by Bette Hagman. It tastes just like the Crisco recipe and handles well. 1 c white rice flour 3/4 c tapioca flour 3/4 c cornstarch 1 rounded teaspoon xanthan gum 3/4 t salt 1 T sugar Mix dry ingredients in a large bowl. Cut in...
  10. lpellegr
    You could try a "dump cake" - get a can of whatever fruit pie filling looks good and put it in a baking dish, pour your box of cake mix over it, cut up a stick of butter and scatter that on top, then bake until the top is crusty. Mmmm. If you serve it over ice cream while it's still hot it's amazing.
  11. lpellegr
    When my kids were little we put edible ornaments on our trees outside, mostly smeared with peanut butter and dipped in birdseed. We cut shapes out of toast with cookie cutters and made a string loop just big enough to slip over a branch. We also did the same with fallen pine cones. We did notice that the decorations tended to disappear, so I think the...
  12. lpellegr
    If you want to make a traditional crust, rolling pin and all, Bette Hagman's Vinegar crust recipe is not only good enough to fool wheat flour people, I recently pulled a frozen ball of it out of my freezer (from 11/07!) and once it was thawed it worked out perfectly! I was impressed.
  13. lpellegr
    Even if all you do is gently microwave a bag of chocolate chips until melted (they won't look melted, so stir frequently), it still makes pretty good fondue. You can add cream if you want and a splash of liquor (Kahlua, creme de menthe, etc) or vanilla extract for extra flavor, even toss in chopped nuts. Banana pieces, apple chunks, mandarin orange sections...
  14. lpellegr
    I hate having to discourage well-meaning people who want to bake you something gluten-free, but when I politely explain to them about cross-contamination of their house and utensils with flour, etc, they usually give up. If they are persistent and say they will use a gluten-free mix or something, and they just have to provide me with something, I counter...
  15. lpellegr
    I just got a free sample of this stuff, and I think it takes gall to call it gluten-free. Says so right on the bottle, under "wheat dextrin" and 10ppm gluten. No idea if 10ppm will set me off, but I don't think I'll do the experiment.
  16. lpellegr
    My first month gluten-free I gained a whole painful cup size, maybe because I was starting to absorb nutrients that affected my hormones. I think occasionally when I get glutened it affects the timing of my cycle and whether or not I get breast pain.
  17. lpellegr
    At least you didn't come across them on a menu!
  18. lpellegr
    I have eaten 6 months expired yogurt and lived to tell the tale (more than once - okay, I'm not good at keeping up with what's in the fridge). If it is unopened and looks and smells fine upon opening, go ahead. Heck, it's just spoiled milk anyway, but spoiled in a precise and specific way. I expect that the live cultures will be dead soon after the expiration...
  19. lpellegr

    ARCHIVED Dmso

    lpellegr replied to purple's topic in Introduce Yourself / Share Stuff

    DMSO is an industrial solvent, among other things. In the lab we use it to dissolve things that won't dissolve in water. I would never ingest it or even put it on my skin - anything that has dissolved in it will be carried into your skin with it. Just smelling it can put a bad taste in your mouth (I love garlic and would never say that DMSO gives you a...
  20. lpellegr
    The Rite-Aid generic versions, with the same active ingredients, work fine with no gluten effects and are much cheaper. I'm not sure it would be possible to absorb gluten antigens through THAT mucous membrane, but I wouldn't rule it out entirely. Avoid breadstick tampons and biscuit diaphragms !
  21. lpellegr
    You might look at some of the South Beach frozen entrees, since the starting phase leaves out most carbs - I checked out a few a while back that seemed to be gluten-free, but something that would have contained maybe 5 or 6 ingredients if I had made it myself had about 40 ingredients. It might be gluten-free, but it's highly processed. There are also a...
  22. lpellegr
    Good noodles for chicken soup: Glutano Tagliatelle. They look and taste just like gluteny egg noodles. When I make chicken soup on the stove I add them at the end just long enough to cook them. Another soup noodle is Mrs. Leeper's alphabet noodles - these used to be just like regular alphabet noodles, but apparently they changed the dies used to make them...
  23. lpellegr
    Somebody posted a while back that she got unsalted butter that had flavorings added, and that glutened her. Salted butter is generally just butter and salt.
  24. lpellegr
    From Wikipedia: Jus means the natural juices given off by the food. [1] To prepare a natural jus, the cook may simply skim off the fat from the juices left after cooking and bring the remaining meat stock and water to a boil. Jus can be frozen for up to two weeks. Often prepared in the United States is a seasoned sauce with several additional flavourings...
  25. lpellegr
    I think what they mean by yogurt cheese is plain yogurt, plopped into a coffee filter in a strainer, left over a bowl to catch the dripping whey overnight. I do this with regular yogurt to make it thick like Greek strained yogurt. Prop a sieve up over a bowl, line with coffee filter or cheesecloth, put in yogurt, cover if you like, and let sit. I do it...
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