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Jo Ann

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

Everything posted by Jo Ann

  1. Jo Ann
    This is a little late, but maybe will help someone. I've used this recipe for Christmas and plain sugar cookies for years, and the whole family likes them celiac disease or not. GLUTEN FREE SUGAR COOKIES 1
  2. Jo Ann
    Does anyone have a recipe for a low sugar, gluten-free, dairy free white frosting? Trying to accommodate the needs of several family members. We use Agave, but they are little help in providing recipes. Haven't had any experience with artificial sweetners, but maybe a mix would work. If anyone has found a recipe, I'd appreciate your help, because I don...
  3. Jo Ann
    Our favorite pancake/waffle recipe is found at allrecipes.com/Recipe/Delicious-Gluten-Free- Pancakes. This is easy to make. We are dairy free so use non-dairy milk soured with lemon juice and use 1 Tbls sugar in place of sugar substitute. For waffles, we use less liquid, use your own judgment. Any extras we warm in the microwave (pancakes) or toaster...
  4. Jo Ann
    The following is info we found on Agave. Thought some might be interested in it. Blue Agave Nectar Agave Nectar : Buy Blue Agave Nectar Cook'n with Agave Agave Nectar Manufacturer Glycemic Index of Sugars Agave Nectar Recipes Glycemic Testing of Agave Nectar Agave Nectar Press...
  5. Jo Ann
    VioletBlue, Thanks for the info concerning Stevia being from a plant closely related to ragweed. Didn't know that. Some in our family do have ragweed allergy. Appreciate your warning! Haven't heard of Xylitol before, but will check it out. Jo Ann
  6. Jo Ann
    "Agave syrup consists primarily of fructose and glucose. One source[3] gives 92% fructose and 8% glucose; another[4] gives 56% fructose and 20% glucose. These differences presumably reflect variation from one vendor of agave syrup to another." There is some concern about the health effects of fructose, since Agave has a fructose content much higher than...
  7. Jo Ann
    Julie, appreciate your comments about agave raising blood sugar. Have you ever heard or read of Dr. Oz who often appears on "Oprah"? I don't watch her, but Dr. Oz was the one who said agave was best for everyone, even diabetics, because it does not raise blood sugar levels like other sweeteners. Our daughter is not diabetic, but her doctor told her, too...
  8. Jo Ann
    Does anyone have any baking recipes using Agave Nectar in place of sugar? This is safe for diabetics since it does not increase blood sugar, and it's suppose to be much healthier than artificial sweeteners. Our daughter, after years of health problems, was finally diagnosed with Adrenal Fatigue. She is on a very restricted, but healthy, diet. She is allergic...
  9. Jo Ann
    Through our local support group recently received info on website (Tastes Like Real Food) for Toro brand gluten-free mixes from Aarlsberg Foods, LLC in Norway. Has anyone heard of this brand or company or US distributor? These mixes use specially processed wheat with 20 ppm, which meets the Codex Alimentorius European standard. I know Europe is far ahead...
  10. Jo Ann
    Sweetfudge, The streusel muffin recipe sounded so good that I tried this right away. One drawback is that one gluten-free can't eat corn right now, so had to substitute potato starch (didn't have any arrowroot). I thought it wouldn't make much difference, but it must have. The muffins didn't rise at all. Do you think the potato starch caused this? I...
  11. Jo Ann
    Maybe it's just me, but I haven't found one single combination of flours that works well with every recipe. I buy all available at Asian markets (rice flour, potato flour, tapioca flour, glutinous/rice flour). This is much less expensive than those in the health food stores. Sorghum, millet, garfava flours, flax meal and flax seeds are available in many...
  12. Jo Ann
    Our family likes the recipe from "allrecipes.com" which is as follows: Pancakes and Waffles 1 c. rice flour 3 Tbls. tapioca flour 1/3 c. potato starch 4 Tbls. buttermilk powder 1 Tbls. sugar 1 1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1/2 tsp. xanthan gum 2 eggs 3 Tbls. canola oil 2 c. water Sift or mix together all dry...
  13. Jo Ann
    JulieM, Does it have to be a flourless cake? We have a very good chocolate cake recipe that everyone in the family likes. Our son-in-law who is not celiac, says it's the best chocolate cake ever. Gluten Free Chocolate Cake 2 c. gluten-free flour mix * 2 c. sugar 1 c. cocoa 1 tsp. xanthan gum 2 tsp. baking powder 2 tsp. baking soda 1 tsp. salt...
  14. Jo Ann
    Riceguy, Would like the recipe you used to make baked donuts. Tried one once for sweet rolls, but it didn't turn out well. Donuts are one thing that celiacs really miss. Thanks!
  15. Jo Ann
    Momma Goose, I use my own blend of flours (Bette Hagman's 2 parts white or brown rice flour, 2/3 part potato starch, and 1/3 part tapioca starch) except when the recipe calls for a certain mix. I know Bob's Red Mill brown rice flour is very coarse compared to Authentic Foods, but it's costly, especially if you must have it shipped to you. For an egg...
  16. Jo Ann
    Momma Goose, I use my own blend of flours except when the recipe calls for a certain mix. I know Bob's Red Mill brown rice flour is very coarse compared to Authentic Foods, but it's costly, especially if you must have it shipped to you. For an egg substitute I found the following list for substituting for each egg:
  17. Jo Ann
    Digmom, Did you suffer any ill affects from eating Sami's baked goods? Our grandson felt fine after eating the hot dog buns, and a member of our local support group said she has been ordering from them for awhile without celiac symptoms. The report from the Michigan group is over a year old; wonder if Sami's has corrected any problems from before?
  18. Jo Ann
    I haven't had any problems with it, but wondered if your brown rice flour was finely ground. Annalise Roberts says that the only finely ground brown rice flour she's found is the one from Authentic Foods. I have only used white rice flour from the Oriental/Asian Market, and have't had a problem with the mixing at all. Of course, this is one of the few...
  19. Jo Ann
    Worriedtodeath If I can be of help with recipes for pancakes, cookies, cakes, breads, etc. I would be happy to share recipes with you. I'm assuming the Celiac is one or more of the children. Our grandson (15) was diagnosed at 9 mos. so we have quite a few recipes that he likes. Also, if you have any children in school (and are in the U.S.) the school...
  20. Jo Ann
    We have been cooking gluten free for 14 years, and I've decided not to buy any more cookbooks. Invest in a book that gives you good insight into what Celiac is and what ingredients you can and cannot use. Understanding what flours/starches and other ingredients are safe and/or necessary (like xantham gum, which I'd never heard of before) is the most important...
  21. Jo Ann
    Mamasaidso, Don't give up! One of the best white bread recipes we've found is posted under Fabulous French Bread on this site. It's a Bette Hagman recipe and can be found in her "More from the Gluten Free Gourmet". I did not have much luck with her other bread recipes, but this one has been great both times I made it. I don't have a French bread...
  22. Jo Ann
    Ginsou, I recently received Annalise Roberts Baking Classics and would love to know which recipes you have found to be good. So far, I 've just tried the French/Italian Bread recipe, but it doesn't compare with Bette Hagman's. It's a shame to waste a lot of good ingredients so I try to share with others what I have found that works. I saw her chocolate...
  23. Jo Ann
    We use the chocolate chip recipe on the Pamela's bag, and the cookies turn out great. With a mix I find it's better to use their recipe.
  24. Jo Ann
    I find that it's good to keep an assortment of gluten-free flours on hand and mix as the individual recipe directs. Asian/Oriental markets have very finely ground rice flours, potato starch, tapioca starch, etc. They are also more reasonably priced. Many supermarkets are carrying gluten-free flours/products in the healthy nutrition section (i.e. Bob's...
  25. Jo Ann
    WW340 - I made the French Bread in a regular 9x4 1/2" pan, letting it rise a little longer and baking it for 55 minutes. Think it could have baked another 5 minutes, but the crust was browning so much. I did use melted margarine on the top (after baking) to soften the crust. Anyway, it turned out great, and everyone enjoyed it! Thank you for letting us...
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