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halfrunner

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Everything posted by halfrunner

  1. halfrunner
    Sally, I started using the muffin pans because the gluten-free doughs just don't have the structure to be freeform buns. I always make dinner type rolls in my regular or mini muffin tins. Muffin top pans are exactly that. Very shallow muffin tins that allow you to end up with muffin tops but no muffin bottoms. I bought two, and use them for DH...
  2. halfrunner
    I don't store any of my rice flours or my xanthan gum in the fridge. Then again, I go through the flours fairly quickly. I would say it would be a good idea to store any bean flours in the freezer, as I believe that they tend to spoil faster than the others. DH doesn't like the bean flours so I quit using them. We primarily stick to rice flour (white...
  3. halfrunner
    I've made gluten-free hamburger buns using all of my previously posted (in other threads) bread recipes. I cheat and use a "muffin tops" pan, which gives me perfectly formed round buns every time. (Use some water on your fingers to shape them after dropping the dough onto the pan.) For what it's worth, the King Arthur flour catalog offers hot dog bun...
  4. halfrunner
    Nope. It's just glutinous (no, not the poison gluten) short grain rice that is milled very fine, it is very soft, almost like powdered sugar or cornstarch in texture. Most of the time, until recently, it was mostly used for thickening. I guess you could always try grinding it down as fine as you can and see how grainy it ends up being. I just buy...
  5. halfrunner
    I don't see why not, I've used buckwheat flour and it's fine. I think the big thing to keep in mind is to substitute really finely ground flours so that you end up with the same "silky" feeling texture that wheat flour and sweet rice flour are known for. My best suggestion is to just make like a quarter batch to get a single serving of pancakes and see...
  6. halfrunner
    Yes, it is a 1:1 conversion. Which is good since apple cider vinegar is much easier to find.
  7. halfrunner
    Try this one. It's ridiculously easy. Serves/Makes: 1 cup Ingredients: 3 tablespoons butter or margarine, softened 1/4 cup cocoa 1 1/3 cup powdered sugar 2 tablespoons milk 1/2 teaspoon vanilla extract 1 pinch of salt Directions: In small mixer bowl combine all ingredients; beat to spreading consistency. Add more milk if necessary...
  8. halfrunner
    Parchment paper will eliminate the sticking of your cookies. They also tend to spread out a little bit less with parchment, but I haven't been able to figure out why yet.
  9. halfrunner
    Here's the link to your original thread. You got a few responses, including mine.
  10. halfrunner
    Nope. Much of the structure comes from the egg whites. This bread has a texture almost more like angel food cake than bread, but makes the best french toast. The measurements are accurate. I double checked my recipe.
  11. halfrunner
    My recipe for buckwheat pancakes originally called for half buckwheat and half wheat flour. I use all buckwheat with no problem. Another option is to use 2/3 buckwheat flour and 1/3 cream of rice hot cereal (dry). That gives them a great texture. Buckwheat has turned out to be the most wheat flour-like gluten free flour that I've played with.
  12. halfrunner
    Ignore this one...I couldn't figure out how to delete my boo boo.
  13. halfrunner
    If you have an old family recipe that you love for sugar cookies, you could use that, substituting in palm oil shortening for the butter. If your recipe calls for milk, you could easily substitute almond, rice, or soy milk without any problems. I use rice flour for sugar cookies for DH, and have found cookies are just fine without xanthan gum. Here...
  14. halfrunner
    I am in your boat. DH is gluten free, I am not.
  15. halfrunner
    This is my latest version of Udi's White Bread. 1 c. potato, tapioca or corn starch 1/2 c. rice flour (I use a mix of brown & white rice flour) 1 tsp. powdered egg white solids 2 tsp. xanthan gum 2 tsp. salt 1 tbsp. yeast 1 1/2 tbsp. sugar 1/2 tsp. baking powder 1 1/2 tbsp. oil 1 1/2c. (ish) slightly warm water 4 egg whites 1/2 tsp...
  16. halfrunner
    I cut the starch down to 3/4 c. and added 3 tbsp. dried milk to the batter, as well as upped the eggs to 2. DH said it was a little bit less dense and that it still tasted great. I think I'm done messing with this recipe. DH is very happy with it in whichever variation I make so it's all good. My one personal comment is that I like my homemade version...
  17. halfrunner
    I have made gluten free noodles by hand (I'm italian too), but I've never run them through my hand crank pasta cutter. I don't think the dough I tried would make it through the attachments, but it rolls out by hand much easier than regular pasta dough does. The mixer would be invaluable as it has the power to handle any gluten free bread, cookie, cake...
  18. halfrunner
    Heck, my other half is the only one in our house who is gluten intolerant and I prefer some of his gluten-free snacks to the regular ones. Nut thins have become my favorite go to snack, they're better than chips, pretzels, or regular crackers. Bill Clinton may be the same way. I too have seen that Chelsea is the one who is gluten intolerant and vegan.
  19. halfrunner
    Here's an easy recipe: 2 egg yolks 3 tbsp. lemon juice 1/4 tsp. salt pinch pepper 1 c. oil (I prefer plain old canola to olive oil for this) optional flavorings: 1/2 tsp. ground mustard 1/4 tsp. paprika (These are what make Miracle Whip what it is, if you happen to like Miracle Whip better, like I do.) How to's: Combine egg yolks, lemon...
  20. halfrunner
    My next tweak is to see if adding powdered milk will help with the little bit of dryness that DH mentioned is still there. I'll make the next batch this weekend.
  21. halfrunner
    I have been continuing to tweak this bread. The latest batch I tried cutting back the potato starch to 3/4 cup. It seemed lighter in density compared to the previous loaves when I cut it and last night DH told me that it was the best loaf of gluten free bread that he's had. I may pull the starch amount down a bit more just to see, but 3/4 c. works...
  22. halfrunner
    Yep, all sweet rice flour. It even feels like regular wheat flour. I was totally surprised by that.
  23. halfrunner
    DH much prefers corn pasta. Hence our his & hers pasta. The only time I can sneak brown rice pasta past him is when I make lo mein.
  24. halfrunner
    In my house, DH is gluten free, I am not. Ironically, I worry more about cross contamination than he does. Heck, my MIL had a fit when I sent him to TX with pasta, hot cereal mix, and other food stuffs that I thought he may not be able to find in a regular grocery store. Then he went and ate a bunch of stuff that glutened him anyway (he said he didn't...
  25. halfrunner
    Sweet rice flour did the trick. I have now made several batches of pancakes and can attest to the consistency equating to regular bisquick. The mix also behaves as it should in other recipes, and DH has requested the cheeseburger pie (?) recipe I found on another website. And yes, I know that everybody's more interested in buying it than making it...
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