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GlutenFreeGirlie

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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by GlutenFreeGirlie

  1. GlutenFreeGirlie
    Yes. Flaxseed Meal=Flaxseed Flour=Ground Flaxseeds. If you want to make your own, you can grind the whole seeds in a clean coffee grinder. Hope that helps!
  2. GlutenFreeGirlie
    Sorry for the confusion guys! I thought I was being helpful. Maybe the one I posted would be good too.
  3. GlutenFreeGirlie
    I think this is the right recipe. I haven't tried it, but really want to now that I've read the post! From Everyday Food, Martha Stewart.com: Flourless Chocolate Cake Ingredients Serving: Serves 8 6 Tablespoons unsalted butter, plus more for pan 8 Ounces bittersweet or semisweet chocolate, finely chopped 6 large eggs, separated 1/2 Cup granulated...
  4. GlutenFreeGirlie
    That's too bad they have to be tossed. I find the same thing- bean flours smelly yucky! Some people are very sensitive to the flavor and can taste it even after baking. Sounds like you're one of them.
  5. GlutenFreeGirlie
    Just a thought- if you want cookies so bad, maybe try a mix? I use the Bob's chocolate chip cookie mix when I'm really fiending and in a hurry and they've always baked up very nice. I think there are other mixes out there, but I'm loyal and have been pleased with the results from the Bob's mix.
  6. GlutenFreeGirlie
    Well, I sure love his products and haven't had any problems with them in the past. I emailed the company to see what the story is and was told that they are not sure when, but are working to find safe oats and are putting measures in place to offer these. I'm so excited! I miss oatmeal so much... not to mention oatmeal cookies!!!!
  7. GlutenFreeGirlie
    I am wondering if anyone else has heard that Bob's is going to start producing gluten free oats? My good friend works for Whole Foods and was at a natural foods show last weekend. She heard that they will be producing gluten free oats as early as October. Can it be true?? I would love that. I just love his products and would be so pleased if I could eat safe...
  8. GlutenFreeGirlie
    Ever since trying Bob's pancakes mix, we haven't gone back. They're light and fluffy, taste just like buttermilk pancakes!
  9. GlutenFreeGirlie
    Well, not that it matters, but we haven't ever had a problem with Bob's flour mix. I wonder if there are other allergies that cause a reaction. We use his stuff all the time and haven't ever had a problem. It seems to me that some people are drastically more sensitive than others.
  10. GlutenFreeGirlie
    "Do these grains - quinoa and such - need to be stored in the freezer? Is there a short shelf life to them?" It really depends on how fast you use them. I like to store my grain products in the fridge or freezer to keep bugs out. If you use them frequently, you'll probably be ok.
  11. GlutenFreeGirlie
    I don't know where we would be without quinoa... my favorite gluten-free grain! It's yummy and super nutritious. I also like millet and buckwheat. This site has great info about the benefits of different grains: Open Original Shared Link We pretty much do the same thing as marciab, we cook, freeze and reheat.
  12. GlutenFreeGirlie
    I agree. I use Bob's stuff all of the time and we've never had an issue. There has not been a limit set here, so they are doing the best they can to keep it safe. I've called them multiple times and feel assured by their customer service. It's hard with this lifestyle to feel safe about anything... we've all been "glutened" on accident before, but I've never...
  13. GlutenFreeGirlie
    I posted this a while back, but no one had much to say about coconut flour then. I got this recipe from the Bob's Red Mill site. My family just loves these biscuits, they're light, fluffy and buttery. Perfect on their own or with soup, gravy, jam... I haven't found a way that I don't like to eat them!! mmmm maybe I'll go make some right now. BTW I'm...
  14. GlutenFreeGirlie
    We use the Bob's Wheat Free Biscuit & Baking Mix- it's a great and easy substitute for bisquik. Just use it the same way as you would bisquik- it's never failed me yet!
  15. GlutenFreeGirlie
    OMG! I just got a package of Bob's Red Mill new bread mix- called "Hearty Whole Grain" and it's AMAZING! It's moist and not sponge like, plus it's got whole grains and wonderful flavor. I have missed good whole grain bread for so long! They also have a new cinnamon raisin bread- which I haven't tried yet, but I plan to order one soon! MMMMM!
  16. GlutenFreeGirlie
    I also like the Bob's all purpose flour for gravies, but sometimes I use this recipe. It's good and creamy (and dairy free!). White Bean Gravy Quick and simple to prepare. Gluten-free. Ingredients: 1 cup Water, hot 1 tsp Vegetable Broth or Soup Base 1 pinch Pepper 2 Tb White Bean Flour In a small saucepan, over medium heat, whisk...
  17. GlutenFreeGirlie
    I'm a big fan of the Bob's Chocolate Cake Mix! It's so rich and moist!!
  18. GlutenFreeGirlie
    I buy Bob's brand almond flour at my local health food store. You could always make your own, but I think it's way more work that it's worth. I'd rather pay a bit more (and boy is it pricey) for the convenience factor. We work hard enough as it is just eating. You might check your local health food store, it might be there and you haven't noticed it yet...
  19. GlutenFreeGirlie
    Quinoa Flour is a good way to bulk up the protein in any recipe. I use about 1/4 per cup of flour if I want to incoporate it. I haven't used it in a long time, I have trouble finding it. It has a different flavor, but works pretty well in most things. Here's the recipe I made with it (I think it was on the pkg) only I used soy sour cream: Sour Cream Fudge...
  20. GlutenFreeGirlie
    A general rule of thumb to replace wheat flour with rice flour is 1 cup wheat flour equals 7/8 cup of rice flour. I agree with Queen of Hearts that there is no good rule for everything- different things need different blends. I use the Bob's All Purpose mix a lot- it seems to work well for most things. Plus, it's Kosher.
  21. GlutenFreeGirlie
    A great gluten-free source of protein is Quinoa- it's a tasty little grain that is very high in protein, actually it's considered to be a complete protein. It can be used in place of rice in most dishes and takes the same amount of time to cook as white rice- which is perfect since most whole grains take forever and a day to cook. You might already eat this...
  22. GlutenFreeGirlie
    I know this is an old post, but I haven't ever been to this part of the forum before and just read this stuff. I do not trust Arrowhead Mills- but I want to defend one of my favorite companies- Bob's Red Mill. They are always more than helpful when I call them and I've never had a problem with them saying they can't guarantee their gluten-free stance. My...
  23. GlutenFreeGirlie
    You can replace rice flour with Sorghum flour without any problems. You can also try using Amaranth flour or a bean flour- garbanzo or fava. All those flours are interchangeable (i.e. cup for cup), though changing the flour base may change the final outcome of the recipe a little. Typically the final flavor will be a little different, though not drastically...
  24. GlutenFreeGirlie
    Mmmmm Millet sounds good- I have been using Quinoa- which is very tasty to make Tabouleh. Plus, since I'm a vegetarian, it gives a good burst of protein. I'm going to have to try it with millet! I love cold salads in the summertime!!!!
  25. GlutenFreeGirlie
    My family has really enjoyed the new Bob's chocolate cake mix. It's so easy and soooo yummy! Here is a great and reliable yellow cake recipe: Yellow Cake - Gluten-Free Ingredients: 6 Tb Unsalted Butter (room temperature) 1 cup Sugar 2 large Eggs, beaten 1-3/4 tsp Grated Lemon Peel 1 cup White Rice Flour 6 Tb Potato Starch 2 Tb Tapioca...
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