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sa1937 last won the day on April 29 2013

sa1937 had the most liked content!

About sa1937

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  1. I really like these bowls for making buns and such. The 1/2 cup of flour makes 1/2 inch of dough, and when risen to 4x, that's two inches, which is the inside height of the bowl. But for burger buns, I've had to reduce the amount of dough, simply because the burger+bun is too tall for me to bite into! laugh.gif

    HaHa! I don't think I would be able to bite into them either. Maybe I could get two buns out of one batch.

    Do you store these flours in the fridge?

  2. RiceGuy, I did pick up Pyrex clear glass bowls at Wal-Mart the other day...they came in a set of 3 with red lids so as soon as my order from Barry Farm arrives, I'm ready to try your original recipe (your first post in this thread).

    A quick question...approximately how long do you bake your mini-loaves of bread? I figure since it's done in a glass bowl, I'd probably bake at 350

  3. Last month, May 2010, I found a box of Almond Nut Crunch that said 'Gluten Free' right on the box - I was suprised. I ate them in the past because none of the ingredients contained gluten, but I think I had a cc reaction so I stopped buying them. I wonder if they are now on dedicated lines - because just adding the words 'Gluten Free' shouldn't account for the dramatic increase in cost - they're about a BUCK AND A HALF more in price than a few months ago. I bought a box but haven't had the nerve yet to try one.

    My box of Almond Crunch doesn't say anything about being made in a gluten free facility or being made on dedicated lines.

    Just curious...how much did they cost before they added "Gluten Free" to the box? I thought $2.68 was pretty cheap for a box of 6 compared to a lot of our other gluten free foods. huh.gif

  4. They must be changing over and some sofa the older ones are still out there. Target had the Almond but the peanut ones didn't say gluten-free yet. So excited! I really liked the peanut ones. They weren't as cheap as regular granola type bars.

    I've been buying the gluten free Almond Crunch bars at Wal-Mart...pack of 6 for $2.68, which I think is pretty cheap compared to the price of one Kind bar I picked up at Giant Foods yesterday for $1.69 (my daughter pays $1.89 for a Kind bar at her local Whole Foods). I was in Wal-Mart today and forgot to check if they had the newer Peanut Crunch bars.

    Here's the official General Mills website that tells which foods are gluten free. It's updated regularly. http://www.liveglute...ts/default.aspx

  5. Sounds good. I didn't suggest the plastic wrap, for the simple reason that when peeling it off, it'd be nearly impossible not to disturb the bowl, and possibly causing the dough to collapse.

    Thanks...will take your suggestion! I bit the bullet and just ordered the guar gum, psyllium husks (ground), teff and sweet potato flours from Barry Farm. Price was good...$13.32 plus $8.19 shipping. Now I can't wait to get them to get started. biggrin.gif

  6. Your local health food store should have the guar gum and psyllium. Just make sure they are powdered, as I've seen guar gum in pill form, which obviously won't work. I do usually buy them online, at the site I linked to in a previous post.

    The Corningware dish should work, though not being transparent, you'll have to use some other method to check the rising. Perhaps a glass lid or saucer, so you won't have to lift it open to see the dough. Otherwise it'd tend to dry out and may fail to rise properly.

    The cooking spray should work fine, I'd think.

    Thanks for your quick reply!!! I pulled up the Barry Farm website last night and after looking at their prices, I'm sure I could get several things (including a lb. of ivory teff and sweet potato flours) for probably less than I could get the two other things at my local health food store. Glad to hear the cooking spray should work as I don't feel like getting a lb. of lecithin granules. Shipping shouldn't be too bad as I live in Pennsylvania and I believe they're in Ohio.

    I need to go to Wal-Mart today so will see if I can buy a small Pyrex glass baking dish or two. I do have a glass lid for one of the CorningWare dishes and I've also used plastic wrap (sprayed with cooking spray) to cover other breads when rising.

  7. Thanks, RiceGuy! Guess I'll have to get the guar gum and psyllium to play around with this. Do you buy them locally - like at a health food store? If I have to order online, I might just get the sweet potato flour, too, since you feel it works so well. I never knew there was such a thing before you mentioned it.

    I like the idea of working with a small amount of flour so if it doesn't turn out, I wouldn't be wasting that much. I don't have a small glass Pyrex dish but do have a couple of small CorningWare dishes that would probably work.

    Would spraying the dish with a cooking spray work? I just checked mine and it does have lecithin in it.

    My preferred bread pre-celiac was whole wheat unless I bought crusty French or Italian bread to make garlic bread.

  8. RiceGuy, here are the flours I have on hand:

    White Rice Flour

    Brown Rice Flour

    Glutinous (sweet) Rice Flour

    Sorghum Flour 'Sweet' White

    Millet Flour

    Buckwheat Flour (light)

    Flax Seed Meal

    Corn Starch

    Potato Starch

    Potato Flour

    Tapioca Flour

    Corn Flour

    Yellow Corn Meal

    Garbanzo Bean Flour (almost gone but could pick up more)

    Also these (not flours):


    Millet (whole)

    Flax Seeds (whole)

    Sunflower Seeds

    Yeast (both active and rapid rise)

    Xanthan Gum

    All of these things were purchased locally but if there's something else that would help, I wouldn't mind picking up a couple of other things. Any suggestions you have would be most appreciated to be able to bake a really good loaf of bread. I might add that I've only been gluten free since April 9 so I may have not yet adjusted to the taste of gluten free breads. Thanks in advance!

  9. I mix the dough by hand. Although I don't know of any reason why an electric mixer would make the bread better, I'd be interested to hear if anyone has tried both ways to see if there's a difference. As long as the dough is mixed thoroughly, would there be any difference?

    The recipes I've tried all suggest mixing the bread for "x" number of minutes using the paddle attachment of a stand mixer. Before I bought my KitchenAid, I tried my hand mixer and the bread ended up like a brick...you know, the kind you could kill someone with. ph34r.gif

    So are you saying that you just mix up the ingredients (like stir them together), let rise, bake and have the bread turn out without jumping through hoops?

    I'm still looking for a recipe that tastes wonderful, not only on the day it's baked but after I've frozen slices in sandwich bags. I'm getting sick of toast. While I have quite a few different flours, I know I don't have all the types of flour you use. I'm almost at the point that I don't know if I want to invest more in flours. Any suggestions?

  10. Nature Valley Granola Bars ARE actually gluten free! Whole Grain does not mean gluten! whole grain can range from brown rice to other grains. Nature Valley is a great gluten free snack since they report all possible allergens on the wrapper. They do NOT say "May Contain: Gluten"

    This is a really old thread dating back to 2005. I think a lot of Nature Valley Granola Bars contain oats if you can handle them.

    The only ones General Mills has marked gluten free are the Almond Crunch and they are really delish! http://www.liveglute...ts/default.aspx

  11. Some of that over salted, over fatted "food" bothered me before. It especially bothered me that it was sold as a nutritious option for your family. Sure, we eat junk but I try to at least serve carrot sticks with it. smile.gif

    I still like the bakery smell. Iwas never big bread person so it doesn't bother me much.

    I think it was the smell of donuts that got to me...I used to pick up one cinnamon twist and eat it as soon as I got home.

    At 9 p.m. it's not carrot sticks that I'm craving! lol laugh.gif

  12. Have any of you all ever seen a commercial on TV and it made you sick? Kraft mac & cheese has a new item, it's already made, like a casserole, and you heat it and eat it.

    They just showed that commercial and showed them scooping it out, and it literally made me feel sick like I wanted to go puke somewhere.

    No offense to Kraft at all, but I found that ... weird that just looking at all that gluten made me feel sick.

    That ever happened to any of yall?

    I haven't seen that commercial but I sorta tune out commercials anyway. I definitely noticed how digusting the smell was walking by the in-store bakery at a local grocery store (located next to dairy) on my way to get a couple bags of gluten free flour. I used to think the bakery smelled so good. Yuck now!!!

  13. Funny you should ask for whole grain bread recipes. That's one thing I've been working on for a long time. Yes, bean flours can add structure and flavor, and can also help with browning. Some others do too. I just posted about achieving a better bread, here: http://www.celiac.co...en-free-baking/

    Thanks for the link, RiceGuy! It's a really interesting topic I'm following so needless to say, I'll look forward to hearing about your future experiments and hopefully I'll find a recipe that works well and tastes great!!!

  14. This is the closest to what I call "bread" that I've come so far! I love the whole grain-y-ness of this and the thick crust.

    Already I have nibblers taking slices and toasting it, slathering with butter. So much for my "healthy" oil free bread! cool.gif

    Interesting recipe! Did you use yeast?

    I've followed some recipes exactly and have ended up with inedible gluten free bricks. lol ph34r.gif

  15. I like my bread to be very wholemeal like and dense. So I use chickpea flour a lot. I made a loaf a few days ago that used buckwheat, amaranth and brown rice flour. It tasted very similar to the 100% rye bread I used to love.

    I always add stuff like milk powder, buttermilk powder, flaxseeds, flaxseed meal, almond meal, LSA, poppy seeds, sesame seeds, pumpkin seeds or sunflower seeds. This boosts the nutritional content of the bread and gives it better taste and texture.

    If you use molasses as a sweetener instead of honey it makes the bread darker and more wholemeal tasting. Brown sugar helps make the bread chewier.

    You could try adding herbs liked chopped Rosemary. I haven't tried this yet but it's on my list.

    Mack, your bread sounds wonderful...whole grain is what I had in mind. If I could get Udi's here, I'd probably buy a loaf to see how it taste since everyone seems to rave about it. But since I made an investment in a good KitchenAid stand mixer, I'm determined to make my own bread from scratch. I'm trying to stay away from mixes but the Bob's Red Mill mix I made this weekend has come closest to my expectations so far.

    I love seeds added to bread. I have no idea why I've had such poor results thus far in making bread. While the breads recipes I've tried generally have a decent flavor (good but not great), I have a long ways to go to make one that'll knock my socks off...especially to get them to rise like I think they should.

    Do you have any particular recipe you've had success with that you could post or a cookbook that contains recipes for such a bread? I only have one baking cookbook right now by Elizabeth Barbone but am ready to order another one or two. I know I'm still pretty inexperienced baking gluten free breads.

  16. The types of flour I find work best for pie crusts are bean flours, though a good blend with certain other types can yield a nicer texture than straight bean flour. Fava bean flour is my preferred type, followed by yellow pea, then white bean. I generally reach for buckwheat or teff as the second type, if any. Some types don't do so well, such as sorghum. The flours which I find do best are the ones which can absorb oil. Check out this thread for how well various flours absorb oil. I haven't tried to make it without bean flour in so long, I can't say how well that'd work. But if I were to try, I'd use buckwheat as the main flour, and maybe some teff. I do not use starches in any of my baking, but having experimented with them in other things, I cannot imagine they'd work very well for crust anyway.

    Thanks for the link, RiceGuy! Very interesting info in your link on the various gluten free flours (before my celiac diagnosis and joining this forum). I think I need to print that out for future reference. I just started a new thread on making homemade gluten free bread since I am looking for bread recipes using different flours.

  17. I've been struggling to make a really good gluten free sandwich bread (from scratch). I have made the one that mushroom posted under the buying a stand mixer thread for French Bread, which is yummy . I did buy a KitchenAid stand mixer but do not have a bread machine so am not looking for bread machine recipes. Thus far my other efforts have fallen way short of expectations. Prior to being diagnosed with celiac in April, my favorite bread was always whole wheat. ph34r.gif

    Yesterday I broke down and bought a package of Bob's Red Mill Gluten Free Homemade Wonderful Bread Mix. http://www.bobsredmi...rful-bread.html This has come the closest to what I have in mind. I couldn't believe how much it rose and I had my first "real" sandwich since going gluten free. biggrin.gif I never ate that many sandwiches in the past but was sure craving one now (after two months gluten free).

    I noticed it does contain some bean flours but it doesn't taste "beany" to me. But then I've always liked beans. Ingredients: stone ground garbanzo bean flour, potato starch, corn starch, sweet white sorghum flour, tapioca flour, evaporated cane juice, fava bean flour, xanthan gum, active dry yeast, potato flour, sea salt (magnesium carbonate as flowing agent), guar gum, soy lecithin.

    So what are your secrets for making a good bread? Are bean flours important to give bread structure? Does it work better to use milk instead of water? I used Lactaid milk since I think I'm lactose intolerant. I'm trying to figure out how this one turned out so well when mine have never risen this much and I ended up making toast instead of sandwiches.

    Will look forward to your suggestions and recipes (or links to recipes or suggestions for cookbooks for bread). I have quite a selection of gluten free flours on hand already.

  18. I've already seen some recipes posted for the new gluten free Bisquick, too. Hopefully our old Bisquick recipes will work using it (cup for cup)...like the Impossible Pies, etc. Anxious to try it especially since it'll be readily available in regular grocery stores, Wal-Mart, etc. And hopefully not cost an arm and a leg!!!

    I always used Bisquick for oven baked chicken (the recipe used to be printed on the box)...of course, I got rid of my old Bisquick when I became gluten free.

  19. Connie, what a scary situation you went through and I'm glad it turned out well.

    General Mills now has Nature Valley Almond Crunch bars if you can eat nuts (box is marked gluten free). They contain roasted almonds, peanuts and sunflower seeds and have 6 gams of protein per bar. Very yummy. I picked up a box at my local Wal-Mart last week for $2.68 (pack of 6 bars). Handy to have on hand for something quick to eat.

  20. I live in Colorado...will they give me the results? He wouldn't even let me look at them on the computer.

    My daughter lives in Denver and always asks for and gets a copy of her lab test results. You are entitled to them.

    Here in Pennsylvania, I have a copy of the results of a lot of lab tests, my full celiac panel blood work, a copy of the pathology report on my EGD and just last week picked up a copy of the results on my abdominal CT scan. I asked for them and the doctor's offices just print them out for me, no questions asked.