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lpellegr

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Everything posted by lpellegr

  1. lpellegr
    Also be aware that gluten-free breads are batter breads - you not only don't knead them, you really can't, and rolling them out requires different techniques than wheat bread. Because the batter is sticky, you will want to roll or pat out between sheets of wax paper or plastic generously coated with gluten-free flour, and don't expect it to behave the way...
  2. lpellegr
    Without knowing more about the bread mix or the breakmaker, I'd suggest double-checking the mix to see if it is suitable for a breadmaker and whether it is meant to be split into two loaves. When I make homemade bread, one loaf usually calls for around 1 cup of water, which makes me suspect this was meant for two loaves or one really huge one. Even though...
  3. lpellegr
    Most things we can suggest for breakfast might be too messy to eat in the car but if you can wait until you get to work, that might give you more options. When I used to commute by train, I would drink tea out of my thermos and eat cereal and raisins out of a bag (no milk, just dry cereal, Cheerios being my staple). Combining Rice Chex, nuts, and raisins...
  4. lpellegr
    One note about the shared snacks: I taught the kids to not stick their hands inside the bags (because they don't remember to wash them) but to pour out their portion so they don't comtaminate the rest. My paranoia keeps my guts safe.
  5. lpellegr
    Most pots and pans can still be shared - just make sure to really scrub a pot after regular pasta to make sure that ring of starch gets removed. If non-stick pans are in good shape they should be okay, but it's still good to designate one or two just for gluten-free foods. Definitely need separate colanders/strainers, because it's impossible to clean all...
  6. lpellegr
    It's also possible that you are accidently ingesting hidden gluten, either in the ingredients of what you are eating, or as cross-contamination from kitchen utensils or other sources. Don't use a strainer that has been used for regular pasta, or wooden spoons or cast iron skillets that have been used for gluten-containing foods. Don't use a shared jar of...
  7. lpellegr
    Bread caving in is a very common problem. Try: add less liquid than the recipe calls for. Lower the oven temperature by 25 - 50, e.g. bake at 375 instead of 400. When the timer goes off, check the top - if it sinks in easily when you tap it, give it another 5 minutes, and another 5 if necessary until the top feels firm.
  8. lpellegr
    I have made little pizzas using hash brown patties as "crust", and the family (who had been given english muffin pizzas) all stared at my plate and demanded to share. Bake them as directed on the package, then top with sauce and cheese and bake until the toppings are hot.
  9. lpellegr
    I had decided not to eat any of them now that they make the pretzel ones, from fear of cross-contamination. If they really do label like this, it will be a relief.
  10. lpellegr
    Rice Guy's likely right. If you substitute different things, the loaf you get will be different from the original recipe. This could be good or bad, depending on how it turns out. If you're planning to make most of your family's bread, you'll eventually have to experiment to get these breads to come out right and you can expect some failures while you...
  11. lpellegr
    Here's one from Bette Hagman's cookbooks. It is moist on the inside and crusty like a biscuit on the outside. You could skip the caraway seeds if you want. 1-1/2 c gluten free flour mix (Bette Hagman's is white rice, tapioca, cornstarch, and potato starch flour, but probably any would do) 1/2 c tapioca flour 1-1/4 tsp baking soda 1 tsp baking powder...
  12. lpellegr
    If it was that simple to get rid of gluten, we wouldn't need this forum. Unfortunately, gluten proteins cause an immunological reaction in your body when an antibody recognizes the sequence of amino acids in the protein, and even when they have been broken into small pieces they can still cause trouble. Heat can unravel the protein without breaking it down...
  13. lpellegr
    Breakfast this week will be CHEESECAKE. Yeah, I know, but the rest of my meals will be salad and vegetable lasagna. Besides, cream cheese has protein, right?
  14. lpellegr
    This flour is used because it has a relatively high protein content. I think you could probably use any other bean flour (including soy) if you have it, or sorghum or millet. If you don't have these around (because everyone always has these around, right? ) you could probably use brown rice flour. You might want to add a little more protein in the form...
  15. lpellegr
    By the way, the Bob's Mighty Tasty Hot Cereal can also be substituted for cornmeal when making corn muffins, if you like a sandier texture (which I do). And it is mighty tasty as a hot cereal, especially with butter and brown sugar. But for texture, Cream of Rice is closest to Cream of Wheat, but I'm not sure I'd trust Nabisco's Cream of Rice not to be...
  16. lpellegr
    This is a common and frequent problem with baking gluten-free bread, so it's possible it isn't even related to the egg substitution. Try adding less liquid than it calls for. You probably subbed some liquid for the missing eggs - that may have altered the bread chemistry. Also try putting the bread in a regular oven rather than a breadmaker - you will...
  17. lpellegr
    I saw a suggestion in the past that you cut the cupcake in half like a layer cake and put the icing in the middle before freezing (no icing on top). It wasn't specifically for gluten-free, but it seems to be worth a try.
  18. lpellegr
    If you're planning on getting tested (there's a blood test for antibodies that's easy) for celiac, don't start eating gluten-free because it could mess up the results. Ask for the antibody test, and if it comes back positive, then start eating gluten-free. If it's negative, you can still try eating gluten-free and see if it makes you feel better, because...
  19. lpellegr
    I eat the french fries all the time with no problem. Crisp on the outside, fluffy on the inside - I gave up all other frozen fries once I found these.
  20. lpellegr
    It's really good, isn't it? However, I once did a calorie calculation based on 14 slices per loaf, and found it was around 200 calories/slice, so be careful!
  21. lpellegr
    Ask lots of questions. Like Mamaw says, is the fryer dedicated? And if your teenage server looks confused, ask: is anything else cooked in the same oil as the fries, or is it nothing but potatoes going into that fryer? If they say, yes, onion rings or chicken fingers go into that fryer, then no, you can't eat the fries. So if you find that the fryer is...
  22. lpellegr
    In my experience the problem with homemade bread isn't mold, but that the bread gets stale and crumbly really fast. Some recipes are better than others and are good up to 4-5 days at room temperature, but for most recipes the bread is only good textured on the first day, so that's the day to slice and freeze it. I hardly ever eat bread any more, so I really...
  23. lpellegr
    I signed up with www.thefreshloaf.com, which is a bread baking forum, to see if I could learn more about breadmaking in general. They have a section for gluten-free and other "special needs" breads (vegan, sugarless, etc), and they appear to have a need for people who actually know what gluten-free means to chime in once in a while and answer questions,...
  24. lpellegr
    This is adapted from my grandmother's recipe. Sour Cream Blueberry Cake Cream together 1/2 c butter and 1 c sugar. Add 3 eggs, one at a time, beating well after each addition. Sift together: 2 c sifted flour (I use Bette Hagman's original blend, but any white rice/tapioca/cornstarch or similar flour should work) 1 t baking powder 1 t baking soda...
  25. lpellegr
    Can you have dairy? I find that a bowl of plain yogurt with fruit or honey to sweeten it and a handful of nuts will keep me full a long time. I think the protein in the nuts is an important part of that. And like other posters said, don't limit yourself to traditional breakfast foods. Make a casserole and scoop some out for breakfast. Have tuna with...
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