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BlueTaelon

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  1. BlueTaelon
    I figured it was a typo although it should be corrected so newbies don't think its correct.
  2. BlueTaelon
    This is a stand your ground issue, I started flat refusing to eat at my mothers house unless I brought my own food. You have a couple of options, keep eating just to keep the peace and suffer (that's not really an option!), go but don't eat anything or bring your own or refuse to go anymore. I don't do holidays with my parents period because I got sick every...
  3. BlueTaelon
    I've been gluten-free for 18 years, I have a gluten-free home and I make no excuses, I don't allow anyone to bring in gluten period. I get sick too easily, we've had to stay with my parents on occasion over the past 18 years and each time I've gotten glutened from the obvious where someone didn't tell me they "borrowed" my gluten-free serving spoon for the...
  4. BlueTaelon
    Did you ever find the cause? I'm having the same problem and even boiling doesn't help. Its getting expensive to drive half an hour just to buy water (we live the sticks)
  5. BlueTaelon
    I applaud your efforts but feeding a bunch of little ones on a gluten free MCADD diet WILL break the bank. I know you don't want your little one singled out but for your pocket book you may want to accept its only your little one thats on the special diet. Our kids eat almost non stop due to the high carb/low fat diet and in a kid with a normal metabolism...
  6. BlueTaelon
    I used 1 Cup Sorghum, 1/4 cup brown rice flour and 1/4 cup white rice flour for the gluten-free flour and to replace the garfava flour. You want the water to be about 110F to help the yeast rise. Comes out perfect every time!
  7. BlueTaelon
    I should have been clearer:) Commercial pans are 16" long and you end up with a loaf the size of a loaf like you would buy from a store. Not every recipe works for using these pans, for example banana bread. Edit cause I'm stupid, it was another awesome bread recipe I did yesterday thats easier but I think this one beats it on the taste and chewiness factor...
  8. BlueTaelon
    Thank you for the heads up, that type of response would piss me too too. I got the book for pretty much the bread recipes which don't look to high in fat although I just noticed she didn't bother putting in a nutrition break down after each recipe which is a bit annoying as that's rather important info for us since I'm trying to lose weight and we have to...
  9. BlueTaelon
    If the recipes from Annalise's book turn out to be a good as people are telling me it might be worth it to shell out the money. Its basically $25 for a 3lb bag. That's around $8lb, a really good flour mill is around $250. So for the cost of around 30lbs of flour it would pay for itself. We bake a lot so for me that would be worth it but I'd rather not shell...
  10. BlueTaelon
    Exactly, there a newbie spamming there biz is all, ignore it:) I did grind some of Bobs brown rice flour up and it is much more powdery but I don't know how it compares to Authentic Foods grind. If I have time tonight I'll bake something with it and see what happens.
  11. BlueTaelon
    Call me cheap but no way am I paying $13 in shipping for 3lbs of already really over priced flour. I mean come on, $25 for 3 lbs of flour? NO.WAY. Can't I just put regular brown rice flour in a coffee/spice grinder to make it finer? or can I put it though a mill?
  12. BlueTaelon
    Were big Udi's fans but its now become our back up bread when I don't have time to bake. Were using this recipe now Open Original Shared Link which I found off this thread. Its awesome!
  13. BlueTaelon
    Anyone know how well this doubles? I want to try it in a commercial sized pan which usually requires doubling of the recipe. Thanks!
  14. BlueTaelon
    I didn't even know it was out yet! I just looked it up on Amazon and its got tons of glowing reviews. I LOVE her 1st book so I'm going to order her new book right now:)
  15. BlueTaelon
    So I discovered! After adding flax it came out much better but I think I need to reduce the yeast by 1/2tsp since I'm still getting the uneven funky rising thing going on but its like 3-4 inches instead of the 6-8 it was doing without the flax. For the book you have right now, have you considered selling digital copies? The price of shipping makes the...
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