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lpellegr

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Everything posted by lpellegr

  1. lpellegr
    I make Bette Hagman's Rapid-Rise French bread from "More From the Gluten-Free Gourmet" and it's good, especially hot out of the oven or as a base for french bread pizza, but you're right, the batter can be a little thin. Instead of a cookie sheet I use a baguette pan, and instead of rolling the kneaded dough into a loaf like with wheat bread, you don't knead...
  2. lpellegr
    Agar is probably what you get from the Asian store. Sometimes called Agar-agar. It's a different texture from gelatin, but you can still make a soft but solid block with it.
  3. lpellegr
    It actually looks like a pretty good list of healthy stuff. You could add more vegetables and beans and salads to round it out. Can you eat hummus, using carrot sticks and other veggies to pick it up? Can you find corn tortillas to make wraps and sandwiches? How about using chicken broth (Swanson regular is safe) to make soups out of some of these...
  4. lpellegr
    We just got one and I love it. The fries, especially, if you haven't had fast food fries in a while and can handle peanut oil. The fries are just potatoes fried in peanut oil, nothing else is fried in the oil, and if you ask for regular fries to go and nothing else you get a whopping massive amount. The burgers are good, get them without the bun, but for...
  5. lpellegr
    Yes, and they make great "Chex" mix!
  6. lpellegr
    This is not vegan, but here's a not too difficult sauce for mac and cheese: On low heat, melt 2T butter (or any substitute). Season with 1t salt, 1t dry mustard. Vary to suit your taste. Stir in 3T cornstarch until thoroughly combined. Add 2 cups of milk or milk alternative. Doesn't seem to work with Lactaid, though. Raise the heat to high and keep...
  7. lpellegr
    If if says no wheat, it should be okay. The other option is to buy a tiny bottle of La Choy and take that along when you go out. It's not great, but it's better than no soy sauce at all.
  8. lpellegr
    I don't think anybody ever likes these breads, they just find ones they can tolerate and get used to them. I found a brand of frozen bagel I like, waffles I like, pizza crust that's not bad, and recipes that work most of the time for bread and pizza crust. But mostly I just gave up on bread. This diet is a matter of adapting and saying goodbye to your...
  9. lpellegr
    I have good luck with this recipe, but I don't use most of the dies that come with the cookie press because even before I went gluten-free I couldn't get the damn cookies to press out properly! My favorite was always the die with a small 6-pointed star that created a long spiky snake of dough which could then be shaped into wreaths or candy cane shapes....
  10. lpellegr
    Don't overmix - that will toughen it up. The more liquid you add, the softer the finished meatballs will be. The crumbs will soak it up. I make Italian meatballs - ground beef, gluten-free crumbs (lots), lots of minced garlic, parsley, salt, one egg per pound, and while I mix it with one hand I use the other hand to add water a little at a time from a...
  11. lpellegr
    Bowl of Greek yogurt topped with cashews and honey or whatever fruit you have on hand will keep you full longer than you would think, and no cooking. I also make batches of gluten-free corn muffins, freeze them, then take two out in a plastic bag to defrost the night before, or toss in the microwave if I forget.
  12. lpellegr
    You could try Amy's frozen rice mac and cheese or rice lasagna and rice crust pizza. There are probably frozen gluten-free bagels and Van's waffles as well as lots of gluten-free cereals - you could ask for the ones like Rice Krispies or like Cheerios to steer your designated shopper. Plenty of gluten-free cookies (Pamela's are good) as well. Greek yogurt...
  13. lpellegr
    You can also spin the rolled oats in a food processor to get them in smaller pieces - instant oatmeal is much thinner and more chopped up than regular non-instant rolled oats. Be careful you don't go too far or you will have made oat flour. Steel cut oats (like McCann's) are just going to be chewier - that's their appeal. I miss oats - I bought the gluten...
  14. lpellegr
    I'm pretty sure my kids are eventually going to have to go gluten-free, but being teenagers it will be hard for them. I want to stock the freezer with homemade stuff in single servings that can be microwaved, but I can't find anything similar to the disposable paper trays that something like Amy's comes in. I'll probably have to go with plastic non-disposable...
  15. lpellegr
    Easy microwave hot chocolate, use any milk or sweetening you desire. The trick is to start with 2t of cocoa powder, 2T or to taste of sugar (your favorite substitute here), and a few spoonfuls of water. Mix, microwave for 30 seconds or so. Stir to make a chocolate syrup with everything dry already dissolved. Fill cup with white liquid of choice and microwave...
  16. lpellegr
    If you grew up in Pennsylvania, you eat your apple butter with cottage cheese! Looks like dog barf, but it's one of those sweet/salty combinations that really works.
  17. lpellegr
    I found some at our Whole Foods that didn't - I believe they were Zitner's. All it took was one to satisfy my craving - love 'em!
  18. lpellegr
    I tried the Cream Hill oats in this recipe and was terribly disappointed to find that I reacted to them, but these scones were so good I went ahead and ate the rest anyway (why not, I was still going to feel crappy whether I ate them or not!). This is the original recipe with gluten flour, but I think I just subbed my usual gluten-free flour (Bette Hagman...
  19. lpellegr
    If you search through this forum and the internet in general, you can probably find recipes that are adaptations of the dishes you're familiar with. You didn't say what it was you want to eat, so it will be harder to give you specific answers. You can also call ahead of time to the places you will be eating and see what they can do to accomodate you. Some...
  20. lpellegr
    I haven't made stuffing from gluten-free bread yet, but I do dry it for croutons and crumbs. I made two loaves today, one for crumbs, one for croutons. For both, I cut the bread into slices, then cubes, then put into oven at 250 and check and stir about every 15-30 minutes until I don't feel any more moisture. These should stay dry for a few days in a...
  21. lpellegr
    Greek yogurt is fantastic - very thick and creamy. Go for the Fage brand - the Oikos brand only comes in non-fat as far as I have seen, and it doesn't thicken up like the kind with fat. The Fage 2% or 5% are both wonderful, especially with honey drizzled on top. Don't buy the one with the separate cup of honey, you get less yogurt for the same price. ...
  22. lpellegr
    You do know that celiacs shouldn't eat oats, don't you?
  23. lpellegr
    I was hoping that I was one of those who could eat oats if not contaminated, so I bought a bag ($$$$$!) of gluten-free oats and made oat scones. Sigh. Guess I can't eat oats no matter what. But since I had already messed up my guts, I went ahead and ate all of the oat scones because they were so good and I was screwed whether I did or didn't. Now if...
  24. lpellegr
    I should have read through the site first - I just posted about the TV commercials and how ironic it is that they mention no gluten, then show a sandwich being made. Looks like a bunch of us were amused by that!
  25. lpellegr
    I had bought some of the Tinkyada big shells over the internet, but I found that many of them were broken in each box. I cooked them up anyway, filled the ones that were whole, then made lumps of filling in the dish and covered them with the pieces of broken shell. It worked great, but it made me wonder why I went to the bother of stuffing shells when I...
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