Jump to content

lpellegr

Advanced Members
 View Profile  See their activity

  • Posts

    749

  • Joined

  • Last visited

 Content Type 

Profiles

Forums

Events

Blogs

Latest Celiac Disease News & Research:

Everything posted by lpellegr

  1. lpellegr
    Is there xanthan gum in your recipe? That would help a lot. I know I have posted Bette Hagman's vinegar crust recipe here a few times - that one works very well for me.
  2. lpellegr
    Tuna (plain, no mayo) and cheese sticks are also good. You can sometimes find tuna in individual serving cups that peel open. Individual cups of peanut butter or Jif's version of Nutella with some gluten-free crackers or pretzels are also a treat. Roll up lunchmeat and cheese together for a breadless sandwich, or use gluten-free bread or corn tortillas...
  3. lpellegr
    Lentils themselves are gluten-free, but they can become contaminated during shipping and packaging, so you may find unexpected grains in any bag of lentils. Pour them out in a plate and sort through carefully before using. It wouldn't hurt to then wash them to remove any gluten-containing dust. As for the finger millet, I don't know. Millet is gluten...
  4. lpellegr
    I use Tinkyada elbows all the time for mac and cheese. Don't cook as long as the package says - I find 12 minutes is enough. The elbows stay soft in the sauce and even freeze well.
  5. lpellegr
    Tinkyada elbows, but only boiled for 12 minutes, no matter what the bag says. The bag is a dirty liar. A sauce made with 2 cups of milk is plenty for 2 cups of dry elbows. It also freezes well in individual portions.
  6. lpellegr
    Are you sure you need sweetened condensed milk and not evaporated milk? Just make sure you are substituting for the right one.
  7. lpellegr
    Most flours have been fine for me at room temperature, but I find that millet should be frozen because it will go rancid, and sorghum and bean flours should be kept in fridge or freezer if you have room, unless you go through them quickly.
  8. lpellegr
    I'm expecting to get a good amount of rain here in Trenton, NJ, and possible power outages. Thanks for reminding me about the bags of water in the freezer! Rounded up all of the candles and kerosene lamps, stocked up on everything (not a D battery to be found, though, by Saturday), pulled all of the yard miscellany inside, cleared the nearest storm drain...
  9. lpellegr
    I second the Bette Hagman crust. It works up beautifully and consistently and gets thumbs up from the gluten-eaters. That's my go-to pie crust recipe for apple pie or pumpkin. I have even used dough frozen for a year and gotten perfectly fine results (yeah, I'm a slob about my freezer, so sue me). And if you bake the scraps and smear them with jelly you...
  10. lpellegr
    There must be hundreds of recipes out there, and dozens of mixes. The mixes are probably the way to start, especially if you can find them in bulk or on sale. Bread recipes usually call for multiple kinds of flour and things like xanthan gum, gelatin, etc. If you don't want to invest in all of those items and the space they will take in your house, go...
  11. lpellegr
    I make bread just for crumbs, using Bette Hagman's Four Flour bread. You could use any recipe, but this one isn't very good for slices, but easy enough to make. After baking, I let it cool and cut it into 1/2" cubes or tear it up depending on how aggressive I feel toward the bread, let it sit in a big bowl covered with a towel to dry out a little overnight...
  12. lpellegr
    If I ate celery in the theater, I wouldn't be able to hear the movie!
  13. lpellegr
    Open a can of tuna, mix in a bowl with some mayo (or skip the mayo), scoop up with celery or Nut Thins crackers. Slice an apple, eat with cheese or spread with peanut butter. Hummus and carrots/celery or crackers. Roll up lunchmeat (packaged, not sliced in the deli unless you are SURE the slicer has been cleaned) and cheese together and eat with...
  14. lpellegr
    I was in Birmingham recently for a meeting, and for lunch I got sandwiches on Genius rolls, and was pleasantly surprised at how good they were. Lots of interesting gluten-free stuff in Tesco as well.
  15. lpellegr
    Also know that bagged dry beans often are contaminated with grains - I have found that I have to pour them out, sort through them, and wash them thoroughly before cooking. They are transported and bagged in the same equipment as barley and other dry bagged products, so it wouldn't surprise me if there was some level of contamination in canned beans, where...
  16. lpellegr
    Agree with the "whole foods" replies - the less you buy the gluten-free substitutes for processed foods, the less you will spend and the healthier you will be. Learn to make do without (or as little as possible) bread, pancakes, muffins, etc. Don't buy into the "fat is bad for you and grains are good" line - that's bogus. Gluten-free breads and pastries...
  17. lpellegr
    No, eggs and oil are not generally considered to be acidic.
  18. lpellegr
    Now I'm wondering how Mesa Sunrise crumbs would be on top of broccoli-cheese casserole. Hmmm.
  19. lpellegr
    Yeah, replacing the Ritz on the broccoli casserole is tough. I have used bread crumbs with some seasoning instead of cracker crumbs - I make bread and destroy it just so I have crumbs around. Which I need to do today, come to think of it...
  20. lpellegr
    Seems like every time I go to the local Shop-Rite I have to drag a manager over to the gluten-free section to tell him that the kamut or vital wheat gluten doesn't belong on the gluten-free shelves. I always love this response: "But it's organic!"
  21. lpellegr
    Stuff made with Tinkyada pasta freezes well for me if it's not overboiled. I freeze lasagna and homemade mac and cheese (12 minutes cook time for the elbow mac) in individual serving sizes. Anything that comes out of a crockpot with a sauce usually freezes well. I also make pizza and freeze individually wrapped slices - these are good lunches for when...
  22. lpellegr
    Yeah, I've been there. This is why I stick to recipes that someone else made up - if it doesn't work, I can blame them for the failure. My most spectacular failure was a loaf that rose during baking to twice the height of the pan and was almost entirely hollow in the middle. When cut in half across the top of the baking pan it was like having two bread...
  23. lpellegr
    You are right about all the possible cross-contamination. They definitely need a clean scoop, but considering that a contaminated scoop may have already been in any given tub of ice cream, it wouldn't hurt to explain your "allergy" and politely ask if they could get yours from an unopened tub. Toppings could be contaminated too, and you can make the same...
  24. lpellegr
    I'm curious why your butter has corn in it. Generally butter (real butter, not margarine) is made with cream, and that's it. Most recipes using rice flour add other things to improve the texture. In addition to brown rice you could use white rice and sweet rice flour, tapioca, and potato starch flour (I can't remember if you can tolerate nightshades...
  25. lpellegr
    And the return flight from Frankfurt to Philadelphia: chicken breast with sauteed peppers, polenta, and cheesy sauce, salad, fruit, and rice bread. Not bad. The "arrival snack" was a sandwich with the rice bread, but I felt like they forgot something - one half had lettuce and tomato, the other had lettuce and cucumber, but no meat or cheese! A veggie...
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.