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lpellegr

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Everything posted by lpellegr

  1. lpellegr
    I don't use Bisquick, but I know many of you do, and the price of the gluten-free one is disgusting. In an old book, "Cheaper and Better" by Nancy Birnes, she give homemade recipes for a lot of common processed products, and here's her recipe for the equivalent of Bisquick. This was meant to be made with all-purpose flour, but I'll bet a white (rice/potato...
  2. lpellegr
    Summer is coming - I'll bet you could reheat frozen food in your car just fine by parking on the street with your windows closed for an hour!
  3. lpellegr
    I would expect "inflammatory foods" to not be good for anyone. If you have specific examples you would probably get more answers. Our foods to avoid are wheat, rye, barley, often oats, and anything made from them or contaminated with them.
  4. lpellegr
    The spatula is the thing that keeps me from ordering their burgers - when they are done with the burger they slide it off the spatula onto the bun, and there's the point of contact between bun and spatula. But the fries are the only fast-food fries around that I feel safe with, and they are wonderful.
  5. lpellegr
    I hope it worked out for you. I had a great experience at Hershey, and the best gluten-free pizza I've ever had, including my homemade. If you're in the area, try Dorney Park as well. Not as many gluten-free options, but enough to survive on for the day, especially the fresh-cut french fries.
  6. lpellegr
    Methylcellulose has been around for a long time in food, as a thickener and emulsifier. You have probably consumed it without knowing it. Citrucel is methylcellulose. The difference with this product is that they are marketing it to the public as well as to industry. It's not new or strange, just unfamiliar to most people. It would be interesting to...
  7. lpellegr
    Reduce the amount of liquid in the recipes (this will take some trial and error), and bake a little longer (5 minutes at a time, test the top with a finger to see if it feels firm - if it's too springy it may not be done inside).
  8. lpellegr
    Cold sesame noodles! Cook rice pasta (spaghetti-style), rinse in cold water, and set aside. Sauce: Mix 4T peanut butter with 4T of sesame oil. Add: 2T minced garlic 4T sliced scallions (or use onion and garlic powder to taste) 6 teaspoons of sugar 1/2 c white or rice vinegar up to 1 c gluten-free soy sauce (I think 1 c is too much, I like my...
  9. lpellegr
    I think it might be helpful if your co-workers and supervisors knew about you having to eat gluten-free, because I have found that most are willing to consider that when making restaurant decisions in the future. In fact, I have co-workers come up to me all excited to tell me about a new gluten-free food or restaurant they heard about, because as a celiac...
  10. lpellegr
    Gluten-free bread is difficult and it sometimes takes many tried to get it right, so don't give up. If you're using a mix, make sure you follow their instructions carefully. Use a thermometer to check the water temperature, and don't add all the water until you see how it is mixing. You want all of the dry ingredients to be wet and incorporated, but often...
  11. lpellegr
    I made mac and cheese today with Tinkyada elbows. 12 minutes works fine, then drain them. If the sauce is ready, don't even bother rinsing them off, just dump them in the sauce. It freezes well in individual servings. I adapted the sauce recipe from a box of regular elbow macaroni: Melt 3 T butter on low heat Add 2 T cornstarch, 1 t powdered mustard...
  12. lpellegr
    What about non-sweet things like lunchmeat or pepperoni? Hummus and carrots if you can eat sesame? Refried beans and rice chips? Hard-boiled eggs? Pickled herring? Mashed potatoes? Might sound silly, but all good snacks to tide you over till the next meal. My snacks are often just small quantities of meal food.
  13. lpellegr
    There are recipes, but I wouldn't call any of them easy. And it's tough to get that rye flavor. King Arthur Flour (website and catalog) has a rye flavoring that can be added to a plain recipe, and I think it's gluten-free but I'd check before buying it. You'll want caraway seeds too, and some of the recipes add molasses and cocoa powder and coffee to darken...
  14. lpellegr
    Did you notice that the Bob's mix is meant to make 2 round pizza crusts? I find that the whole mix is enough to fill a large cookie sheet and make a big Sicilian-style pie. If you were putting all of the dough on one round pan, it would be too thick. Try dividing it or making the big rectangular pie. Follow their instructions carefully and it should come...
  15. lpellegr
    That would work, but I have to try for a higher loaf. It's for someone else, not just consumption by my own self, and a bigger loaf is the goal.
  16. lpellegr
    1. It smells great. 2. It's okay to find crunchy bits. 3. You can do it in front of anybody. 4. You can immediately do it again. 5. It's okay if your face and fingers smell like butter for the rest of the day. 6. You can lick your fingers afterwards and enjoy it. 7. You don't have to wash the sheets; everything just shakes right out. 8. You can tell...
  17. lpellegr
    I have smaller pans, but they are better for 2 cup recipes like many of Bette Hagman's. I get better rise with some of her recipes, which use lighter flours or include some bean flour but not sorghum or millet. But you're right, nothing like the wheat breads I used to make with that nice high dome on top. I'm also looking forward to the responses!
  18. lpellegr
    I bake a lot of gluten-free bread, and one of the biggest challenges so far is trying to make it rise higher. Mostly I work with Ginger Lemon Girl's Favorite Sandwich Bread (it's on her blog), which really tastes good but is rather dense and heavy. It's a 3 cup of flour recipe, so I've been using pans in the 5 x 9 or 10" range. Once it rises to the top...
  19. lpellegr
    I wouldn't be at all at ease eating from the so-called gluten free menu at TGI Friday's. My experience there is that what's on the gluten-free menu online doesn't have anything to do with the current menu and the staff is not well trained. Eat there at higher risk than in some place like Outback (although cheaper).
  20. lpellegr
    Try couchsurfing.org for places where people will let you crash on their couch. Probably not gluten-free, but hey, beggars can't be choosers.
  21. lpellegr
    That would be a great recipe if I actually liked eating chard and eggplant. I can force myself, but eggplant is most edible when heavily breaded, thoroughly fried (while absorbing absurd amounts of olive oil), and drowned in mozzarella and red sauce! But thanks anyway.
  22. lpellegr
    Thanks, all. That recipe for baked spinach dumplings sounds like what I made, but not boiled, so maybe that's the key. I made regular flour ricotta gnocchi back in my wheat-eating days without draining, so I thought that would work, but maybe not with gluten-free flour. At any rate, I think with all these suggestions I will have a good way to use up my...
  23. lpellegr
    Thanks for the recipes - these have potato, but I was trying for ricotta gnocchi to use up my lasagna leftover. One is also pan-fried instead of boiled, so that would solve the falling-apart-in-boiling-water problem. I'll have to keep trying. I know I have had success with potato gnocchi, but maybe ricotta needs more magic.
  24. lpellegr
    The flour mix was white rice, tapioca, cornstarch, and potato starch (I forget the proportions at the moment), typical of the earliest blends before people started going for higher protein flours. I didn't measure - just kept adding and mixing, since I was using leftover ricotta and didn't measure it. I was aiming for slightly sticky, not completely dry...
  25. lpellegr
    I can usually hand-make anything I crave and it comes out okay, but I just had a specTACular failure! I am both disappointed and amused by how hard it failed. I combined ricotta, thawed and squeezed chopped spinach, an egg, parmesan cheese, and a bunch of Bette Hagman's original flour blend. That flour does a great job thickening things, so I figured it...
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