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lpellegr

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Everything posted by lpellegr

  1. lpellegr
    I didn't notice rainbow cookies, and I'm not even sure what they are, but if you call the owner is very helpful and she'll know.
  2. lpellegr

    ARCHIVED Reading, Pa.

    lpellegr replied to lindalee's topic in Gluten-Free Restaurants

    If you're visiting relatives in Reading and you just want to go out to dinner, Lancaster is a pretty good haul down the pike - an hour away, more if you're on the east of Reading in the Oley/Exeter area. I'd settle for something in Berks County. Not much in the way of fine dining in any case out there.
  3. lpellegr
    I have an old cookbook that suggests cleaning your home meat grinder by putting bread through it to clean out the last of the meat. I doubt a commercial butcher would do that, but you never know.....
  4. lpellegr
    Those of you within an hour of Princeton should check out DeLiteful Foods on Quakerbridge Road off of Route 1 - I have never seen so much gluten-free food in one place in the two years I've been looking. Lots of snacks, crackers, cookies, etc, and two whole freezers full of gluten-free baked goods and frozen dinners! They were getting a delivery from the...
  5. lpellegr

    ARCHIVED Reading, Pa.

    lpellegr replied to lindalee's topic in Gluten-Free Restaurants

    Geez, I was really hoping to see somebody come up with somewhere to eat around Reading!
  6. lpellegr
    Tinkyada is the only gluten-free pasta I've tried that you can actually keep in the fridge once you cook it, especially if it's in some kind of sauce. It makes killer lasagna that survives well in the freezer, and mac and cheese that's good for days in the fridge. For you newly diagnosed, it's worth looking for. Corn pasta and potato/quinoa pasta and most...
  7. lpellegr
    All those gluten-free pretzels are great in "Chex mix" made with Rice Crunchems and Corn crunchems and some mixed nuts. One of these days I'm going to make some chocolate covered ones for that sweet/salty combo I miss. Or just melt some chocolate chips in the microwave and dunk them as I eat.
  8. lpellegr
    Here's the recipe from Rebecca Reilly's Gluten Free Baking cookbook: Lemon Poppy seed bread (makes 2 (9x5) loaves 1c milk 3/4c poppy seeds 2-3/4c basic gluten-free mix (it looks like you can use any gluten-free flour substitute here, without xanthan gum already in it) 1/2c almond flour 1T baking powder 3/4t xanthan gum 1/8t salt 2...
  9. lpellegr
    I always wonder about the wasabi ever since I was in Wegman's and decided to read the ingredients on the sushi before eating it - there was modified food starch (unidentified source) in the wasabi paste.
  10. lpellegr
    Bette Hagmans' Vinegar crust is good - let me know if you want the recipe. Comes out just like regular pie crust, and no one can tell. I also like the shredded potato crust from the Moosewood cookbook for cauliflower-cheese pie - you can use this as a good base for any kind of quiche-like pie. It is a little time-consuming, but really good. 2 cups packed...
  11. lpellegr
    My grandmother's meat stuffing for stuffed shells: Saute chopped onion and minced garlic until soft, add 1 lb ground beef and 1/2 lb sweet Italian sausage and cook until browned. Season with basil and oregano and salt. Drain off the fat. Add: 8 oz shredded mozzarella cheese 1/2 bread crumbs (either gluten-free or skip it) 1c spaghetti sauce, your...
  12. lpellegr
    The snickerdoodles are good, but the "no-oats" oatmeal are NASTY! I took them to work to share, and people agreed they were something you would eat when you wanted to punish your mouth....
  13. lpellegr
    I tried it for a year, and it's okay - it does have a good archive of gluten-free recipes, but nothing that you couldn't find for free on other sites. New stuff every month, but I didn't renew it. There was a previous thread on this magazine, and there were people who loved it, so you could search and see what they said.
  14. lpellegr
    It's all a matter of taste, but here's what I use: one pound of hamburger, one egg to glue it all together, salt, parsley, dry gluten-free breadcrumbs (I make loaves of bread, then cut into cubes, dry at 250 in the oven until crunchy, then pulverize in food processor and freeze just in case they're not dry enough to avoid mold) - I'm not sure the amount,...
  15. lpellegr
    I agree with the cookbook suggestions. If you're going to try it just a few times, you might want to get a pre-packaged gluten free flour mix rather than going out and trying to find rice flour, potato starch flour, xanthan gum, etc if you're not sure you're going to need them. Look online to save time - you can probably find other posts in this forum about...
  16. lpellegr
    I carry a note from my doctor in my wallet - it's written on a prescription blank and says that this patient requires a special diet. I haven't had to use it yet, but I got it with the ADA in mind - I figured somewhere I would run into some yahoo in a ball park or other place who wouldn't want me to take in my fanny pack of gluten-free snacks and only by...
  17. lpellegr
    Before I got my Kitchenaid mixer I used to mix up recipes by hand and always found the bowl and spoon slimy when I washed them, so I attributed this to the xanthan gum, which my old recipes didn't have and they didn't feel slimy. I think once the xanthan gum completely absorbs enough water it changes, but if it hasn't been mixed for long I can still feel...
  18. lpellegr
    A PF Chang's just opened at the Marketfair Mall in Princeton on Rt. 1. I called and they said they understand the gluten-free menu and how not to cross-contaminate - I sure hope so. There are no other local restaurants around Princeton/Trenton with specifically gluten-free food without driving a while (Red Robin near Neshaminy, Outback up Rt 1 near Edison...
  19. lpellegr
    I knew you guys would come through! I love this forum. No xanthan gum and the freezer it is!
  20. lpellegr
    I had asked an Indian coworker about this, and she said since the spice "hing" is in a lot of foods and hing is made from wheat, according to the Triumph cards, she thought a lot of Indian foods would be unsafe for me. I don't know if this holds true for restaurants or if she was thinking of her own home cooking, but it's something to be aware of.
  21. lpellegr
    Yes, I know eggs are potentially dangerous to eat raw, but at 1 in 20,000 potentially contaminated with salmonella I sometimes play those odds . I had a hankering for raw chocolate chip cookie dough, and thought it might be better without the xanthan gum, which always seems to make the uncooked dough slimy. Then add a little if there's any remaining dough...
  22. lpellegr
    I tried some Bette Hagman noodles once and they came out fine texture-wise (by hand, not by pasta machine), but smelled very eggy. I find gnocchi easy to put together although a little time-consuming: start with a pound of ricotta or a bunch of mashed potatoes in a bowl. Add an egg or two, some parmesan cheese, and enough gluten-free flour (I use Bette...
  23. lpellegr
    Look under Travel - I asked for Cape May restaurants for a birdwatching tip and there are suggestions there. Have a good trip! Post us what you find!
  24. lpellegr
    Just for another opinion thrown in, I make big batches of Bette Hagman's original blend and her 4 flour mix and store them both at room temperature and I haven't noticed any problem with them. I wish I had room in my fridge or freezer, but they're too full. I use white rice flour from the Asian market which has a nicer texture so they're not at all gritty...
  25. lpellegr
    "part" means an equal portion. So if you decide "part" equals "1 cup", then 1 part = 1 cup, 3 parts = 3 cups, 1/3 part = 1/3 cup. If you have a big bowl and you want to make a lot, then 1 part might = 3 cups, in which case 1/3 part = 1 cup. She did this to give you options on what size. I guess if you're into weighing things out, a part could be an ounce...
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