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lpellegr

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Everything posted by lpellegr

  1. lpellegr
    Here's a dressing that's really good on cooked and cooled broccoli that might work for other stuff: 1 T soy sauce (gluten-free, of course) 2 T rice vinegar (or cider vinegar would probably be good) 2 tsp toasted sesame oil 1 tsp honey Mix and pour over broccoli. Sprinkle with sesame seeds if desired. This is the dressing for cold sesame noodles...
  2. lpellegr
    I've made the rapid-rise recipe many times, haven't made the second one. And you can substitute regular yeast in the rapid-rise recipe, it just takes longer to rise. My family loves it, but it's best right out of the oven and torn into pieces - you can't cut it with a knife well until it cools. It freezes well wrapped in foil, just heat in the oven and...
  3. lpellegr
    Any Buckeyes willing to share their gluten-free restaurant tips for Columbus Ohio? I'll be visiting family, so I'll probably have to grit my teeth and risk glutening from home cooking to be polite, but if we get a chance to go out I'd like to have a suggestion right at hand.
  4. lpellegr
    Nother recipe for flourless chocolate mousse cake, from an early post of mine: This was in tonight's paper, in the vegetarian cooking column, and it just happens to be gluten-free as well as decadent. It says to use baking chocolate with 70% cocoa. Here's the description: "a crisp, crackling crust over a layer of brownie-like dough that concealed an almost...
  5. lpellegr
    I just discovered the same stuff and love it. I get it at Whole Foods. So thick and creamy, not as sour as Dannon regular yogurt. It's as thick as sour cream. And the kind with the little side cup of honey is an incredible combination. I have a new kitten who tries to dive headfirst into the bowl when I eat this, so I have to lock her up or hold the...
  6. lpellegr
    My grandmother and my mother and I have always left fruit pies out with no ill effects, sometimes until they were finished. Most of them have enough sugar to dehydrate all but the bravest cooties anyway. Apple crumb pie, strawberry pie, no problem. Now blueberry custard, that's another matter, but just fruit and sugar in a crust seems to be fine.
  7. lpellegr
    A long time ago I worked in a donut shop, where my job was to thaw and finish pre-baked doughnuts. So I iced and filled donuts all day, but when I opened the lid of the tub containing the jelly that got injected into the doughnuts, fruit flies flew out. It didn't seem to bother anybody else who worked there, but having just spent a semester in college growing...
  8. lpellegr
    To answer the original question, every dilution you do would still leave behind some wheat flour. You could dilute it so many times that the statistical chances of having any wheat molecules left behind would be practically zero, but how low is low enough for you to safely eat it, and how many dilutions must you do to get there? I wouldn't feel safe using...
  9. lpellegr
    Simple way to make the soups at work: if you get the soups in the little bags kind of like ramen, you can crush the noodles with your fingers before you open the bag, then dump the noodles into a cup, add hot water from the coffee maker, add the spices once you wrestle the bag open, put a lid on, and let it sit while you eat the rest of your lunch. Stir...
  10. lpellegr
    Is it good? I always loved the no-bake cheesecake kits, but I expect cross-contamination from the packet of crust crumbs, so I haven't made any in years. I wish this new cheesecake filling came in smaller containers, because I plan to eat it right out of the container and don't want to find myself pigging out on the whole thing!
  11. lpellegr
    I tried Fritos a month ago hoping they were safe, but I had a reaction, so I'm assuming there's a good potential for cross contamination in all their products. I have also reacted to the Utz chips which state "gluten-free" right on the bag, so I just avoid chips almost entirely. However, I did pig out on a whole bag of Pirate Booty one night (after a whole...
  12. lpellegr
    Back when I kneaded and baked my own homemade wheat pizza crust every week I would top the raw dough with just sauce, bake for 18 minutes, then add the cheese for 4 minutes because putting the cheese on at the beginning and baking the whole time at 425 caused the cheese to get brown and crisp, and we just wanted it oozy and melting. I think adding the sauce...
  13. lpellegr
    A while ago I also found grains of some sort in lentils I bought from Whole Foods, their house brand. I threw them out and wrote to them and they said that the lentils were processed on shared equipment with barley. I have also read that lentils are often rotated in fields where barley is grown. Now I don't trust any lentils, and I don't trust canned lentil...
  14. lpellegr
    A small natural food store near me is moving to a larger space and wants to expand their gluten-free selections, but won't be able to carry a big variety. If you could have just one brand of gluten-free bread available, which would it be and why? I'll pass the results on to the owner. I don't eat much bread myself and usually make it myself when I do or...
  15. lpellegr
    I had no trouble getting it through the press, but I have trouble getting the cookie off the press at the end, so I stick to the small star (modern presses might not have this - it's a 6-sided star about 1/2" across, and you press out a long ribbon, then break it into smaller pieces and shape into circles or S's) or the bar - it's the long zigzag hole, again...
  16. lpellegr
    These work even without xanthan gum. 1 c (2 sticks) butter, softened 2/3c sugar Cream the above until white and fluffy. Add 3 egg yolks. Do not substitute whole eggs because it will change the texture of the cookies. Add 1t almond extract (or vanilla). Add in gradually: a mix of 2c brown rice flour 1/2 c sweet rice flour 1/2t salt Put...
  17. lpellegr
    You can also use mashed potatoes instead of ricotta cheese as the basis for gnocchi. I don't even measure - take the ricotta or potatoes, add an egg or two, some salt, maybe some parmesan, then any gluten-free flour mix until you can work with it. When you boil them, be sure to get them soon after they float to the top because if they stay in there too...
  18. lpellegr
    I'm not sure why it's in the foods that it's in, but it's basically some proteins from various plants that have been broken down into smaller pieces (hydrolyzed), and it can be made from wheat, so avoid it. I'm guessing it adds either flavor or texture. So Swanson chicken broth is okay, but College Inn has HVP, so I avoid it (although I admit I never checked...
  19. lpellegr
    The possible source of gluten in turkey is in the solution they inject for "self-basting". Many broths contain hydrolyzed vegetable protein, which could be derived from wheat, as well as undefined "flavoring", so that's what you have to look out for. Certain brands don't have that, so check with the manufacturers. And you never know what cross-contamination...
  20. lpellegr
    Okay, I guess it's a typo in your heading, but I thought Fruit Crips? Is that a new gang, and are there Fruit Bloods? My laugh for the morning.
  21. lpellegr
    I know what you mean. In a state as progressive and varied as NJ, surprisingly they don't seem to have celiac on many peoples' radar. In the last two years I have found places to buy most of what I want without having to order online, but safe restaurants are still few and far between. And I know what you mean about driving - I live near Trenton, work...
  22. lpellegr
    I read a report which tested batches of various types of oats for gluten, one of which was McCann's Irish Oats, and there was contamination in all of them, although it varied from very high to very low. For now I'll avoid oats and just dream about Cheerios.
  23. lpellegr
    I believe there's a Wild Oats in Princeton on Nassau Street. If you're in that neighborhood, then you're also not too far from Whole Foods on Rt 1 and DeLiteful Foods on Quakerbridge Road. Lots of gluten-free stuff there.
  24. lpellegr
    There are not many of the chains with gluten-free menus in central NJ (I'm talking about Mercer county and thereabouts). There is a Charlie Brown's on Rt. 1 near Princeton, and a PF Chang's just opened up at the Marketfair Mall (and seems to be perpetually crowded). Up north on Rt 1, maybe Plainfield or Edison, is an Outback. There is a Red Robin in Langhorne...
  25. lpellegr
    My Humbug is not for all of Christmas, but for the commercialization and the feeling that only by buying people everything they want can you be a good little consumer. My husband seems to feel that you show love by buying things, and the more you buy the more you prove your love. And that's a substitute for actually doing anything like spending time with...
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