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halfrunner

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Everything posted by halfrunner

  1. halfrunner
    My bread pan is an ordinary black nonstick pan, 9 1/4 x 5 1/4 x 2 3/4. The batter doesn't "pour" as much as almost plop into the pan. With the egg whites folded in, it's more of a consistency like soft mashed potatoes (like before they set in a clump as they cool) or lumpy banana bread dough. Pushing and scooting into corners is necessary. I used a...
  2. halfrunner
    Yes, I always take bread out of the pan immediately. This bread is amazing. DH said it felt like angel food cake in look & texture (but that's not a bad thing). We made monte cristo sandwiches and regular cold sandwiches to see how it turned out. It was really tasty, but I preferred it cooked or toasted. I've never found Udi's here, so we have...
  3. halfrunner
    Powdered egg whites. I buy them in bulk at my local grocery store. I can't imagine that they'd be too hard to find in most grocery stores.
  4. halfrunner
    Okay, I'm jumping in here. I couldn't resist trying to see if I could help out. It turns out that I made a successful loaf of bread after tweaking everybody's commented on loaves here. I was majorly impressed with the loaf, I could have sworn it was freshly baked white bread. Kudos to those who started the process, your reverse engineering is pretty darn...
  5. halfrunner
    I should have also mentioned that I broke the recipe down into a single boule measurement so that I don't have dough go bad (the eggs can turn the bread if you don't use it fast enough). I just mix a new loaf as soon as I pull the dough out of my bowl (which also means I use a smaller bowl that leaves room in my fridge for other stuff). My bowls were...
  6. halfrunner
    I don't have sorghum flour at my house, so I'd have to look at my modifications, but I think I used potato starch, and a mix of rice flours and maybe some soy flour. If anybody wants the Olive oil dough recipe, PM me and I'll type it out for you. I don't want to post it directly since it's not on their site. Laura
  7. halfrunner
    I made the recipe for Olive oil bread for DH. We used it to make pizza dough. The pizza turned out very well, but we found that for a nice, crispy crust, it's best to bake it on a pizza stone. (I used a nonstick pan since I'm out of parchment paper.) Out of the three recipes I've used so far, he likes them all. This is good, since he was desperately...
  8. halfrunner
    We eat at Rockne's pretty frequently. They are really great about accommodating requests. DH has gotten burgers without buns and not had any problems. They have a ton of salad options (they make them as they are ordered and they are huge) and some really tasty soups. So, I guess it depends mostly on how sensitive you are. DH isn't usually adversely...
  9. halfrunner
    I live in Akron. We get most of DH's gluten-free items at Mustard Seed Market in Fairlawn. There is also a Mustard Seed Market in Solon. As someone mentioned above, Giant Eagle has some gluten free foods, and there is a natural foods market called Seven Grains in Tallmadge (a small city bordering Akron on the north side). Raisin Rack is a 40-45 minute...
  10. halfrunner
    DH likes Mrs. Leeper's 100% corn pasta. We can easily find it in all of the supermarkets around us. And we found a corn & quinoa pasta that both of us like, although I have to be really careful since I have trouble with corn products.
  11. halfrunner
    I'm sorry it took me so long to respond. I'm not swedish, but have had the cookies and this is the recipe I found for them. They're really good, and this is my gluten-free adaptation. I prefer them as drop cookies, but you could add a bit more flour (the original recipe is 3 1/3 to 3 3/4 c. wheat flour), combine the recipe, let sit in fridge overnight...
  12. halfrunner
    quinoa pilaf with mushrooms 2 cups quinoa 1 c. red wine 3 cups broth or stock (vegan or not) 2 pkg. baby portabello mushrooms, quartered 1/2 spanish onion diced 3 cloves garlic 1 tsp. oregano (dried) or about 2 tbsp. fresh Sweat onion & garlic in olive oil in a large skillet (keep the lid handy) over medium heat for 2-3 min. Add mushrooms...
  13. halfrunner
    Neither of our families is really aware of what DH can and cannot eat with now being gluten free. Everybody forgets what he can & can't have. ("He can eat the cake. It's angel food.", "um, no, the first ingredient is wheat flour.", "Oh, right.") We just deliberately ask ahead, I suggest options for him and dh picks what he wants me to make for him...
  14. halfrunner
    I found the blog again (was dated 12/08), and another posted on 12/3/09 that said it was gluten-free. But I haven't found any blogs mentioning that it was EATEN and that the eater didn't get sick. Knowing DH, he'll probably go with the company, although after a pan roll incident over the weekend, he's starting to get a bit more cautious (which is a good...
  15. halfrunner
    Hi all! My family is getting a honeybaked ham and a turkey for Christmas day. I called the company and talked to a representative who said both are gluten-free. I'm kind of suspicious since I saw a blog post (which of course I cannot find again) that said it depends by region. Basically, I'm wondering if anyone else has had any problems? I don't...
  16. halfrunner
    One of my favorites is a twist on a spring roll: take rice paper and spray it with nonstick spray (or just brush with oil) and wedge into a mini muffin tin pan. Bake until brown and crispy (I think I do so about 400 degrees, maybe 5-10 min.) Then cool and fill with a warm egg roll filling (cabbage, ground pork, seasonings) or something asian These...
  17. halfrunner
    These are amazing according to DH...I ran across the link in another thread on this site, but don't ask me to remember which one. I was surprised to run across it since I had no idea that Alton Brown (or anyone else on FN) did this kind of recipe. Open Original Shared Link
  18. halfrunner
    Yep. Although I fry them, I'm not fond of the texture of rice paper as is or baked.
  19. halfrunner
    I make my filling so that it's pretty versatile. 2 scrambled eggs (cooked, cooled, & hacked up into really little nuggets) 2 bags shredded cole slaw mix (with carrots, green cabbage only) fresh ginger & garlic (grated to taste) ground chicken (browned, cooled, & crushed up if it's leftover) soy sauce If you're starting with all raw ingredients...
  20. halfrunner
    I'll start off my answer by saying we maintain a dual kitchen. It's really expensive to have two sets of everything, so I've been working with what I have, just making minor changes. I do 99% of the cooking, so it's pretty easy to keep cross contamination to a minimum. He has one side of the kitchen counter that is a gluten free area. We kept our older...
  21. halfrunner
    I've noticed that the gluten-free items I make for DH smell "off/acidic/sour" as they are baking. I know it's not bad flour, etc., I just assumed it's the chemical reactions as the ingredients do their thing in the heat of the oven. If it really lingers in my kitchen, I just spray some air freshener when it's cooled and thrown in the fridge.
  22. halfrunner
    I use this sugar cookie recipe from Gluten free cookie school. They're really good. The best part is that you can be flexible. I made DH these cookies with m&m's in them. Gluten Free Sugar Cookies 1 c. sugar 1 c. butter (2 sticks) 1 egg 2 1/2 c. Gluten Free Flour All Purpose Flour Mix 1 tsp. baking soda 1/4 tsp. cinnamon (optional) ...
  23. halfrunner
    Well, it took me about 3 months, but I finally got a loaf of bread that is a cross between a multi-grain and white bread loaf. DH likes it, and it looks like a real loaf of bread when it's done. Hopefully some of you who are missing bread like mad will find this a pretty good substitute. It is loosely based on another recipe I found online for a soft white...
  24. halfrunner
    Hot applesauce is soo good, but try it nearly frozen, with a consistency like an italian ice. It's even better that way.
  25. halfrunner
    I think around 8. I believe there's the "master" bread, a sweet bread for cinnamon roll type applications, a "rye" bread, a cheese bread, and a few others. If it's not worth buying for that few recipes, check it out from your local library. This title and it's sister title are popular, so most libraries carry it.
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