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lpellegr

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Everything posted by lpellegr

  1. lpellegr
    Have you seen the new commercials for Boar's Head meats and cheeses? They include gluten in the list of things they don't have in their products, then show them being lovingly layered onto a slice of white bread to make a sandwich. Always makes me smile - I'm glad they say the word "gluten" out loud, thus making non-celiac people think (possibly), but if...
  2. lpellegr
    I think Don Pepino's might be an east coast thing or even less widespread, because Don Pepino himself lives in New Jersey. My husband (soon to be ex-husband, woohoo!) met him once in Princeton, where he presented him with a can of sauce. It is really good sauce, except for all the tomato seeds. Nice flavor, too much crunch. Our sauce (and we like lots...
  3. lpellegr
    I second the King Arthur Flour website for high quality pans for all kinds of bread shapes, but be warned they will put you on their mailing list and send you their catalog full of pictures of glutenous bread! It's like celiac porn.
  4. lpellegr
    Pork - country spareribs or tenderloin or chops - just dump in crockpot with sauerkraut to cover, let cook on low all day. Serve with mashed potatoes. Might be an acquired taste if you weren't raised on Pennsylvania Dutch or German cooking. Also works well: pork with barbecue sauce.
  5. lpellegr
    Slice chicken breasts thin, then coat with a mixture of your favorite mustard (we use brown mustard) beaten with an egg, then bread with a mixture of half gluten-free bread crumbs and half finely chopped walnuts or pecans, seasoned with nutmeg and salt. Saute in olive oil and butter 50/50 until brown on both sides and cooked through. Magnificent!
  6. lpellegr
    I bought a box of Cream Hill gluten-free oats and modified an old recipe to try them out. It came out great, and I don't know yet whether the oats will make me sorry, but it was worth it. They were so good I had to share the recipe. Oatmeal scones 1-1/4c gluten-free flour (I used Bette Hagman's basic mix) 1 t baking powder 1/2 t baking soda 1/...
  7. lpellegr
    Sorry I didn't get back right away with the recipe - I've been away. If you are experienced making pie crust, this should be easy. Here's Bette Hagman's Vinegar Pastry, which makes two crusts: 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 these together in a bowl. Using a...
  8. lpellegr
    I used to bake pies from scratch all the time and got high praise for my flaky crusts. The best gluten-free recipe I've found so far is Bette Hagman's Vinegar Pastry in the revised edition of The Gluten-Free Gourmet. It handles exactly like wheat flour pie dough - you can roll it out just like you would normal pie dough. I roll it out on a sheet of wax...
  9. lpellegr
    Save it for crumbs and croutons! That the sole reason I bake bread, I refuse to pay ridiculous prices for gluten-free crumbs, and I love breaded cutlets, meatballs, etc that need bread crumbs. And lately I have been cutting the sliced bread into 1/2" cubes, drying it in a 250 oven, then tossing in a frying pan with olive oil and seasonings for croutons...
  10. lpellegr
    Don't worry too much about the rising time specified in the recipe - go by how high the dough has risen, not the time. It could take more or less time on different days, depending on many environmental factors, but if you go for a consistent dough height, you will have more consistent results.
  11. lpellegr
    King Arthur flour's website is definitely the place for all that stuff, but be warned that you will then be on their mailing list and start getting their catalog, which I always think of as celiac porn - you'll be drooling over all the luscious pictures of stuff you can't have....
  12. lpellegr
    I feel for you, I've had problems with some of her recipes before that just must have typos in them. I looked up her proportions in The Gluten-Free Gourmet Bakes Bread. For a 9 x 5 loaf pan (medium) she recommends 3-1/3c of 4-flour bread mix (which includes the other dry ingredients, but not enough to make a huge difference), 1 egg plus 1 egg white, and...
  13. lpellegr
    Well, you could always use pudding or softened ice cream, or no-bake cheesecake. You could make a strawberry pie (or use another fruit): Wash and dry enough berries to fill the crust. Heat 1/2c of sugar in 1/2 c of water until dissolved. Crush one cup of berries and add to the sugar water. Mix 1 and 1/2 T cornstarch with 2 T water until smooth, then...
  14. lpellegr
    Well, you could always use pudding or softened ice cream, or no-bake cheesecake. You could make a strawberry pie (or use another fruit): Wash and dry enough berries to fill the crust. Heat 1/2c of sugar in 1/2 c of water until dissolved. Crush one cup of berries and add to the sugar water. Mix 1 and 1/2 T cornstarch with 2 T water until smooth, then...
  15. lpellegr
    Metamucil caps are gluten-free. I take them every day. Fiber in large quantities can cause people to have intestinal disturbances if they're not used to fiber in the diet, but it should clear up as your body gets used to it. I found before I knew about celiac that the only thing that quelled my horrible gas and IBS (which I now know were celiac symptoms...
  16. lpellegr
    Just for the record, I keep almost all my flours at room temp because I just don't have storage space in fridge or freezer, and I haven't noticed any problem. I store white/brown/sweet rice flours, garfava flour, potato starch flour, cornstarch, tapioca starch, cornmeal, and sorghum flour all at room temp. I keep soy flour (which I hardly use), almond meal...
  17. lpellegr
    Regarding your family's food - don't assume that because they used a gluten-free brand of mayo that you can eat it. Was the mayo in the deviled eggs used before for someone's sandwich? There could be bread crumbs in any of the condiments that are not brand new, even if you can't see them, from people dipping the knife back in when making sandwiches. When...
  18. lpellegr
    Once it solidifies, cut into shapes and put into a pan, overlapping slightly. Pour melted butter over, top with lots of parmesan and broil until crisp on top. You can also top it with spaghetti sauce either fresh cooked (plop it on the plate like mashed potatoes) or cooled and cut into pieces. You can use it like pizza crust and top with pizza toppings...
  19. lpellegr
    I volunteered at a Habitat for Humanity build Sunday, and ended up cutting and hanging drywall. Toward the end of the day, a little thought in my head nagged that I might have seen something about gluten in drywall on this forum, but I would just have to wait and see. Sure enough, glutened! Next time I'll find out exactly which jobs I'll be doing before...
  20. lpellegr
    Some of the Lundberg risottos can be pretty good - try sauteing some chopped onion or shallots before you put in the rice, then adding cooked spinach or asparagus or mushrooms with some leftover meat. And lots of Parmesan for topping. Makes a good meal for taking to work if you have a microwave. Mrs. Leeper's pseudo-Hamburger Helpers are also not bad...
  21. lpellegr
    You want to put in whatever seasoning you like, usually onions, sometimes worcestershire sauce, ketchup, salsa, etc. Most of the time meatloaf has bread crumbs, but you can substitute anything else that will hold a little moisture - cooked rice or mashed potatoes or millet, shredded carrot or zucchini. I've added sauteed chopped kale or spinach with really...
  22. lpellegr
    Boar's Head bacon says gluten-free right on the label.
  23. lpellegr
    I keep everything but the soy flour at room temp because I just don't have freezer space. I haven't noticed anything icky yet. I'd be more worried about those *&^%! pantry moths than I would about any other kind of spoilage at room temp.
  24. lpellegr
    Go to the bookstore or online and get Bette Hagman's books - there are at least 3 in the "Gluten-free Gourmet" (GFG) line, and one called "The Gluten-free Gourmet Bakes Bread" (the others have lots of non-bread recipes). Be prepared for lots of disappointments and some success, sometimes with the same recipe on different days. Some that have worked for...
  25. lpellegr
    Another version of strawberry pie. I use the vinegar pie crust recipe from the Gluten-free Gourmet cookbook. Wash and hull 1 qt of berries. Dry them, then set the nicest ones point up in the baked pie crust until it is full. Heat 3/4 c sugar (I cut it to 1/2 c if the berries are nice and ripe) in 1/2 c sugar until the sugar is all dissolved. Crush...
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