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halfrunner

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Everything posted by halfrunner

  1. halfrunner
    That is what I used. It is a lot, because DH said it was too bland with 1 1/2 and 2 tsp. of salt respectively. If you don't want to use that much, I doubt it would make any real difference, just don't leave it out entirely.
  2. halfrunner
    Oh, it definitely will. I'm sure that you did fine with the 3c. of water, since it rose and didn't collapse on you after baking. I haven't found a gluten-free bread that isn't at least somewhat dense, although toasting really seems to make a difference. Anyway, I find that this dough is sturdy enough to handle some extra water without too much fuss...
  3. halfrunner
    You don't have to use potato starch. Corn or tapioca starch would be just as good. You need some sort of starch, that is the glue in the dough. Sorry, I usually try to include cornstarch or tapioca starch along with the potato starch in any baking recipe I post. Somehow we just got in the habit of only using potato starch.
  4. halfrunner
    I was curious to see what would happen if I made this recipe with all rice flour and no buckwheat. It came out like a regular loaf of white bread. I was pleasantly surprised, although I was pretty worried about how this was going to turn out when I was making it.
  5. halfrunner
    DH misses "regular" white flour pancakes, so I tried an experiment. I mixed up a small batch of my own "Bisquick" type mix, based on a recipe I found In "Top Secret Recipes Unlocked". gluten-free "Bisquick" Mix 3/4 c. rice flour (I use a 50/50 mix of brown & white rice flours) 1/4 c. starch (potato, tapioca, or corn) 1/2 tbsp. baking powder...
  6. halfrunner
    One of my favorites is ground rosemary, garlic powder, salt & pepper, white wine vinegar and olive oil.
  7. halfrunner
    I was home today and got an idea for a "regular" loaf of bread for DH. When he got home from work, his reaction was "THAT'S BREAD!!!" He would have easily eaten a good portion of the loaf if he wasn't watching his diet. I don't have a story to how it was developed, it was a blind attempt loosely based on Michael Ruhlman's (reguar wheat based) bread...
  8. halfrunner
    For every cup of flour, I substitute 2/3 c. rice flour + 1/3 c. (tapioca, potato, or corn) starch + 1 tsp. xanthan gum Everything else should be okay as is. You may need to adjust liquid just a bit to get the right consistency.
  9. halfrunner
    I grind them down in a coffee grinder. Then I mix them into muffins, pancakes, waffles, bread dough, coffee cake, cookies, etc. I also add them to homemade granola. Mostly, I make sure to get them into my breakfast. I supplement with a flax oil capsule that I get at GNC. I've included my single serving pancake recipe. I make up 14 at a time, then...
  10. halfrunner
    I make DH a gluten free hot cereal that he eats most mornings for breakfast. I use a coffee grinder (not one of the cheap ones, they won't handle the harder grains) to grind up 1 1/2c. each of buckwheat groats, millet, quinoa, and brown rice into tiny pieces. I find that I need to grind them separately and mix them up in a gallon size plastic bag. I...
  11. halfrunner
    DH and I went to Cheeseburger in Paradise tonight, not intentionally to feed him (he'd already had dinner and I hadn't). It turns out that they have a pretty extensive gluten free menu, complete with alcoholic drink options. We were really impressed. I had St. Bart's Citrus Chicken, and it was really, really good. They also have Blue Bell ice cream...
  12. halfrunner
    While l don't get there frequently, Lola has been really accommodating, so has Lolita. Lola is on the really expensive side, Lolita is medium priced. Those are my only suggestions, as I don't get to Cleveland much.
  13. halfrunner
    Thanks, no. Mine is just as bad, and she at least she lives in TX half the year... she no longer is invited to our house after some of the crap she's pulled. Compared to my best friend's MIL? We're both pretty lucky. Anyway, hang in there.
  14. halfrunner
    DH was getting antsy for some different breakfast ideas, so I pulled this recipe out of one of my Better Homes & Garden cookbooks. It was always a hit before DH went gluten-free, so I played with it over the last few weeks to make it gluten-free for him. It's sooo good. German Puffy Pancake 2 eggs 1/2 c. milk 1 1/2 tbsp. butter 1/2 c. rice...
  15. halfrunner
    I was really impressed when we went. DH wasn't sure what to do having so many choices for once. They were very careful to keep my non-gluten-free meal separated from DH's so that there were no potential spills or other cross contamination possibilities. I tasted his meal and wouldn't have guessed that it was gluten-free.
  16. halfrunner
    I tried something to tweak the bread today. DH wanted me to try and do something about the dryness because he likes untoasted bread better for sandwiches. So instead of pitching the egg yolks, I mixed them into the batter before I added the egg whites. DH tasted the bread when I cut it and said it is the closest bread to a homemade wheat bread that I've...
  17. halfrunner
    That would make sense. But you'd think that the glucose would show up on the ingredients then.
  18. halfrunner
    Mine are just egg whites. Nothing else.
  19. halfrunner
    The ones I buy come in bulk, so they come in a plastic bag. I'm lucky that they have instructions. I weighed them out when I made a loaf of bread for DH today. The 4 1/2 tsp. weighed 14 grams.
  20. halfrunner
    I have no idea. I measured it by the tsp. I need to make a loaf this weekend, so if you want, I can try to remember to check. I tend to only weigh out flours, sugar, and liquid ingredients for the most part.
  21. halfrunner
    Maybe I should clarify...I'm not suggesting that you replace all of the water with the egg whites. I'm just saying that if you want to use real egg whites, you need to reduce the water by the total volume of the egg whites. (ie, if you have 2 oz. of egg whites, you need 2 oz. less water.) I've gotten to the point where the cost of the powdered egg whites...
  22. halfrunner
    Basically, you want replace the weight of water with the weight of the egg whites. After several years of working as a candy maker I learned a few things about weights versus measures. Measuring the egg whites with a measuring cup will not accurately replace the same amount of water. Weighing the egg whites will give you an accurate volume measurement...
  23. halfrunner
    If you go that route, it's best to weigh out the egg whites. By the way, my bag of egg white solids say that 2 tsp. = 1 egg white, so you'd need 2 extra egg whites to compensate for the egg white solids.
  24. halfrunner
    I can't blame it on being blond...I'm just a ditz. I forgot to mention that I used 1/2 tsp. of cream of tartar to keep the egg whites stiff after beating so they'd hold up during the folding process. When the egg whites start turning white and slightly fluffy, add the cream of tartar and continue to beat until very stiff. I'm also going to...
  25. halfrunner
    I don't think so. I have no experience with egg replacer as DH still eats eggs without trouble, but I know the egg white solids/powdered egg whites are exactly what they sound like. I guess you'd have to try the egg replacer and see what happens.
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