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lpellegr

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Everything posted by lpellegr

  1. lpellegr
    Just in case any of you home bakers are thinking of trying this, I'm getting repeatedly good results from using 1t of yeast whenever 1 packet or 2-1/4 t are called for. I let it rise just to the top of the pan, which takes a little longer than if you used more, and it doesn't over rise in the oven. I may even get sandwiches out of today's loaves!
  2. lpellegr
    Mrs. Leepers alphabet noodles have changed, and not for the better. The old ones looked just like regular alphabet noodles, but I bought a case of them from Amazon because I couldn't find them in stores any more, and the noodles are much bigger and break up into tiny pieces once you stir the soup. At that price I'll keep using them, but I'll think bad thoughts...
  3. lpellegr
    With high hopes I bought a box of Cream Hill gluten-free oats and made oatmeal scones. They were delicious, but I reacted like I had been glutened. Very disappointing. But I went ahead and ate the rest of the scones anyway, since I figured I was already screwed! So some of us can't eat them, even if they are gluten free. Must be Mother Nature having...
  4. lpellegr
    Five Guys Famous Burgers and Fries is in the shopping center at the intersection of Parkway and Scotch Road in Ewing. A little further down Parkway is a small shopping center (with Marrazzo's grocery store) with Simply Natural, a health food store with some gluten-free stuff. On Quakerbridge Road is a place called DeLiteful Foods, which carries all kinds...
  5. lpellegr
    Nasty as they might sound to some, pork rinds are also crunchy and salty and entirely carb-free!
  6. lpellegr
    Yes, be careful. I found barley in lentils from Whole Foods, and they admitted that they were processed on the same equipment. I have also heard that Goya should be avoided, but I don't know if this applies to the dry beans.
  7. lpellegr
    pm me and I will send you the crumpet recipe. You can use 4" round cookie cutters as molds, or fold foil into 1" strips and make circles out of them. If you have a hamburger bun pan you can use that. You don't have to go out and buy english muffin rings. You could probably even use tuna cans with both ends cut out and washed but they will be a little...
  8. lpellegr
    If you have a fridge and/or microwave in your room I'd recommend going to a grocery store. Look for packets of tuna, individual servings of baked beans, fruit cups, peanut butter, cheese slices or sticks. Dinty Moore beef stew and some of the shelf-stable dinners are gluten-free. Yoplait yogurt. Box of Nut Thins crackers for the peanut butter, bag of...
  9. lpellegr
    Well, if there is gluten-free pizza in the Trenton area, I haven't heard about it in the 3+ years I've needed it. Jules in Newtown is probably the best you'll get unless you make your own or buy frozen. I haven't been there yet. There is very little consistently gluten-free restaurant food in the area except for the chains - there is PF Chang's at Marketfair...
  10. lpellegr
    Forget cereal. Eat leftovers, lunch and dinner foods, eggs, etc - you'll stay fuller longer. You can scramble together a box of thawed chopped spinach, a handful of grated cheese, 6 eggs, and some cooked sausage chopped into bites until it's all cooked on Sunday, put it in the fridge, and scoop it out and warm up a bowl of it for the next 4 days. Van's...
  11. lpellegr
    And how much were they? Every time I've seen them I've just about swallowed my tongue when I saw the price. At the price of these suckers, I learned to live without crackers.
  12. lpellegr
    Look into Bette Hagman's crumpet recipe. She has one with bean flour and one without, and either one turns out unusually soft and fluffy. I make them in English muffin rings but they would probably work fine in a bun pan. I have even used it as pizza dough.
  13. lpellegr
    Someone suggested that the yeast should do most of its growth before it hits the oven. Try letting it rise longer, until the center of the dough is about level with the top of the pan, and bake at 400. I just let it rise at room temp on the counter, covered with a clean dish towel. Lately it takes about 30-40 minutes to rise that much on the counter, and...
  14. lpellegr
    Lasagna or baked ziti with gluten-free pasta (Tinkyada is best). Deviled eggs. Swedish meatballs in the crockpot (use stale gluten-free bread for crumbs). Stuffed mushrooms with gluten-free ingredients. Some of these may be time consuming, but you could make meatballs or lasagna ahead and freeze, boil eggs and stuff at the last minute. With cheese plates...
  15. lpellegr
    I just wanted to follow up on this and see if anybody else has tried it. I have been having good results using less yeast - the bread doesn't seem to over-rise any more and doesn't collapse as it cools. I have also been giving it an extra 10 minutes in the oven to help with the final cooking in the center, but I think it helps a lot that it didn't go overboard...
  16. lpellegr
    If you want to bake from scratch, try this awesome flourless chocolate mousse cake. Preheat oven to 350. Grease a springform pan (they recommend 8 or 9 inches, but it comes out fine in larger size) and sprinkle it with ground almonds if you have them. In a double boiler or the microwave, melt 1 and 1/4 sticks of butter and 10 and 1/2 oz dark chocolate...
  17. lpellegr
    I used to make kneaded wheat bread on a regular basis. The only time I saw instructions for overnight rising was from very old recipes (where you might have been using a sourdough starter of unknown potency in a house without central heating) or for a breakfast bread where you let it rise in the fridge overnight. Generally it was an hour or so for the first...
  18. lpellegr
    Last week I made a loaf of bread from a mix - I think it was Bob's Red Mill multigrain gluten-free or something - lots of seeds. When I put the yeast into the water it was very unenthusiastic and showed little sign of growth, but I went ahead and used it anyway. The bread came out normal height (for wheat bread), and hardly collapsed at all, and wasn't...
  19. lpellegr
    It helps to use good quality pasta. I have frozen lasagna made with Tinkyada noodles with good results. If your pasta dish will stay edible for a few days in the fridge then it should be okay in the freezer. If it is gross in the fridge by the next day, don't attempt to freeze it. Some pastas just can't cut it. Always test the noodles for doneness well...
  20. lpellegr
    A separate prep area for your husband's food outside the kitchen? That rocks! I had to divorce mine to get my kitchen gluten-free (among other benefits)...
  21. lpellegr
    This is exactly the same as Bette Hagman's Rapid Rise French Bread from "More from the Gluten-Free Gourmet". The original recipe calls for 2T egg replacer (from Ener-G, contains no egg), not egg substitute, but either way it's optional. I agree, it's very good and has made it into my "Keep" file. Once it's cool you can slice it the long way and make French...
  22. lpellegr
    But from what I've read there's really no proven medical value in keeping cholesterol numbers down. It doesn't reduce deaths from heart disease, and in some populations there is actually more death in low cholesterol than in high cholesterol groups. Sure, all the doctors believe that it's necessary to keep cholesterol low because teams of doctors with links...
  23. lpellegr
    I forgot - if you have an Apple store nearby, you can set up an appointment and they will look at it.
  24. lpellegr
    Keep looking online - there are places that do iPod repair. I think I remember names like Mac ResQ and iPodrepair, but google "iPod repair". You might just need your battery replaced. The place I used charged $30 to send me a custom made box with shaped foam inserts to send it in for diagnosis. They then told me what was wrong and what it would take to...
  25. lpellegr
    I started taking cholesterol meds at the same time I went gluten-free. I had tried niacin, but just couldn't cope with the flushing (which also itched like mad). My total cholesterol wasn't bad, but my lipid ratios weren't good. The lowest dose of Vytorin worked, keeping everything well below bad ranges, but I often wondered whether my numbers could have...
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