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lpellegr

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Latest Celiac Disease News & Research:

Everything posted by lpellegr

  1. lpellegr
    I missed ravioli too, but when I saw the $11 price tag for 8 ravioli (don't remember the brand) I decided homemade lasagna would satisfy just as well. Yes, I'm gluten-free and cheap.
  2. lpellegr
    Don't waste money trying to replace all of your normal baked goods and convenience foods with gluten-free equivalents. Not only are they ridiculously expensive, but most of them are just plain disappointing. Focus on non-grain non-processed foods like meat and veggies and round out the meals with rice and potatoes. Rice Chex and a few sugary kid cereals...
  3. lpellegr
    I store all my flours (white, brown, and sweet rice, tapioca, cornstarch, potato starch, sorghum, garfava, buckwheat, cornmeal, corn flour, mixes) except soy, flaxseed, and almond in Tupperware containers at room temperature and I have never noticed any problem with any off taste or smell in any of them, and I've been doing this for 4 years. Maybe I go through...
  4. lpellegr
    King Arthur flour has lots of very sturdy baking pans in all kinds of shapes, but beware, once you're on their mailing list you'll get catalogs full of pictures of wheat-flour baked goods to drool over - I call it celiac porn! Another member suggested getting small foil pie pans and gently bending the bottom to more of a hamburger roll shape, then washing...
  5. lpellegr
    Keep in mind that shortbread is supposed to be "sandy", that's part of its charm. Here's a recipe I use with a cookie press, but you could probably roll it out thin and cut squares. 1 c butter (two sticks, softened) 3 egg yolks - do not use whole eggs or texture will be completely different 1 t almond or vanilla flavoring 2/3 c sugar 2 c brown rice...
  6. lpellegr
    I used millet in a couscous recipe and it was nearly identical, the only difference being the cooking time (couscous is nearly instant, millet is not). Try this salad that I used to make with couscous: Saute some uncooked millet (1 cup) in hot oil until it turns several mild shades of brown and tan, 2-3 minutes. Cook as usual (see directions on the box...
  7. lpellegr
    I have made both potato and ricotta gnocchi, but they are very fragile, especially the potato ones. I just put the mashed potatoes or ricotta in a bowl, added an egg or two, some salt, then added gluten-free flour (I use Bette Hagman's basic mix) until it made a dough stiff enough to handle. I rolled out a little at a time to make a rope about 1/2" thick...
  8. lpellegr
    Thanks, but I was hoping for something I could know was safe so I didn't have to stand there reading a label while the ice cream man waits to see if I'm going to buy it before it melts . I guess nobody here buys from the ice cream truck.
  9. lpellegr
    As the weather gets warmer and my thoughts turn to the delights of summer, I wish I knew what I could eat from the ice cream truck when it comes through my neighborhood blaring its annoying yet alluring music. I will always miss ice cream sandwiches with soggy chocolate cookie outsides (the cheaper the better) and Nutty Buddy cones, but how about a chocolate...
  10. lpellegr
    All of the above plus a few more tips: Even if your pasta strainer is metal, get a separate one for gluten-free and keep it that way. I got new wooden spoons, drew a big black ring around their handles with a Sharpie, and put them in a separate crock away from the stove. Those are mine. The non-gluten-free kids can use all the old ones which are...
  11. lpellegr
    For those of you who shop in the Princeton, NJ area, I just checked out Olive May, where Wild Oats used to be on Nassau St. They had gluten-free products that I have never seen in the area, only on this web site. They also had lots of stuff like coconut oil that is also hard to find. Check it out if you're in the area and couldn't find what you want at...
  12. lpellegr
    Yes! The Time Traveler's Wife was great!
  13. lpellegr
    The Omnivore's Dilemma (nonfiction) A Walk in the Woods by Bill Bryson (and any of his travel books - very funny) Hawaii by James Michener The Poisonwood Bible by Barbara Kingsolver (or any of her books) The series featuring medical examiner Kay Scarpetta by Patricia Cornwell (I started with The Body Farm, although that's not the first...
  14. lpellegr
    When I was first diagnosed I went out and got 3 Bette Hagman books (The Gluten-Free Gourmet (GFG), More from the GFG, and the GFG Cooks Fast and Healthy) and have since added her baking book. I tried a lot of her bread recipes, and found a few that work consistently well, but overall there will be a lot of failures when you bake gluten-free bread, even with...
  15. lpellegr
    Don't double the yeast when you make a double recipe. It's counter-intuitive, but whenever I have seen instructions for doubling a bread recipe that's what it says. I have found by accident that cutting the yeast in half for any gluten-free bread recipe gives me a nice loaf that doesn't fall and doesn't have as many huge pockets inside. I think with more...
  16. lpellegr
    Neither company seems to want to comment on their gluten status, but I have made lasagna with Sorrento and several store brands with no ill effects. I think the vinegar they use is the only questionable ingredient, at least for the regular ones. The non-fat or low fat ones probably have some sort of starch added which you will also have to check. Most...
  17. lpellegr
    This one from Bette Hagman is really good. It makes two crusts, but you can use half the dough and freeze the other half in a lump and it still works well when thawed. 1 cup white rice flour 3/4 cup tapioca flour 3/4 cup cornstarch 1 rounded t xanthan gum 3/4 t salt 1 T sugar 3/4 c shortening (Crisco works fine) 1 egg, lightly beaten 1 T vinegar...
  18. lpellegr
    Rebecca Reilly's gluten-free flour: 2 cups brown rice flour or chickpea flour 2/3 cup potato starch 1/3 cup tapioca starch. OR 1 cup chickpea or Garfava flour 1 cup brown rice flour 2/3 cup potato starch 1/3 cup tapioca starch Or Bette Hagman's mix, or whatever works for you.
  19. lpellegr
    This is from Rebecca Reilly's "Gluten-free Baking". She adapted it from the Moosewood Cookbook. I haven't tried it myself, but it looks good. She makes it as 2 9 x 5" loaves, so it ought to make lots of muffins. She says she sometimes has extra batter and makes muffins. 1 cup milk 3/4 cup poppy seeds 2-3/4 cups basic gluten-free mix (hers from the...
  20. lpellegr
    Do you think this would work with "sour" milk (1t vinegar in a cup of milk, let curdle) or buttermilk powder in place of fresh buttermilk? Not something this Jersey girl has around the house.
  21. lpellegr
    You might be able to put your bread pan on a heating pad set to low, or put the pan over a bowl of hot water. Try setting it on top of the dryer while you run it. And definitely check your yeast - if it's too old or dead it just won't grow.
  22. lpellegr
    This is tough if you have to eat with one hand while you drive - kind of eliminates anything that takes utensils or is wet. I think rolled up lunchmeat or strips of precooked chicken or ham are going to be your best bet for filling, nutrient dense finger food, accompanied by fruits and veggies that are precut so all you have to do is open a container and...
  23. lpellegr
    The vitamins themselves are gluten-free, but you will have to decide how comfortable you are about them being processed in the same facility as wheat. That said, I take them with no problem.
  24. lpellegr
    You can get along without expensive gluten-free specialty foods if you stop trying to substitute gluten-free products for similar "normal" ones. Instead of replacing your normal sandwich bread, just eat the sandwich filling without any bread. Roll up the ham and cheese with a piece of lettuce. Scoop the tuna salad up with carrot sticks or celery. Spread...
  25. lpellegr
    I believe I read some time back that Tom's of Maine toothpastes are gluten-free except the children's strawberry - they said the vinegar that was part of the flavoring might not be. This is my memory though - check with them to see for sure.
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