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sa1937

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Everything posted by sa1937

  1. sa1937
    I think it would make good French toast since it was too sweet for my taste even for sandwiches unless they'd be PB&J. But if your family likes it...hey, that's what counts.
  2. sa1937
    I don't know if it's safe or unsafe...but it would be mighty boring not to mention probably high in sodium and lots of other things like preservatives. It doesn't sound very appealing to me. Do you cook? If not, this might be a good time to learn.
  3. sa1937
    I made this almost a month ago so am trying to recall why I didn't care that much for it. I think mine was too dense even though I let it rise twice. And I also thought it was too sweet. The only other recipes I've seen that call for two rises are from the King Arthur website. I think the amount of xanthan gum you used would be fine. Jules' gluten...
  4. sa1937
    I would say you have celiac if the blood tests were positive. It would be highly unusual (unless damage was really severe) to visually see villous atrophy with the naked eye. That's why a pathologist will examine the biopsies under a microscope. Make sure you pick up copies of the blood tests and pathology report so you can keep them on file. Since...
  5. sa1937
    Kim, please be aware that you are responding to a 4-year old thread and the original posters are probably no longer active on the forum. Caramel color here in the U.S. should be safe.
  6. sa1937
    Welcome, Kaz! Does your lab report show a reference range for the above readings? If you don't have a copy of the lab report, you should pick one up and it should indicate those ranges.
  7. sa1937
    Whoa! Galactose is a simple sugar having nothing to do with gluten or changing into gluten. That doesn't mean that someone could not be affected by it just as they are by being lactose-intolerant. Open Original Shared Link
  8. sa1937
    Welcome, Kelby! I think you have to just use good judgment as to what you need to replace in your kitchen. I automatically bought new cutting boards, new wooden spoons, a new colander and a new toaster. I also replaced some ancient scratched nonstick cookware that probably should have been replaced years ago. Not everything has to be expensive. Right...
  9. sa1937
    I also have a nickel allergy and had problems ever since I started wearing earrings. The *real deal* is fine and I can also buy earrings from Simply Whispers, which are guaranteed to not bother nickel-sensitive people. But I do not have DH.
  10. sa1937
    No problem, Cougie! There's a lot of misinformation out there. And when we first go gluten-free, it's all so very confusing. We just try to keep you informed. Uh, I haven't read all the millions of threads on here either.
  11. sa1937
    Cougie, gluten in tea bags is right up there with the other celiac urban legends like envelope glue. If you use the google button on the top right of your screen, search for "gluten in tea bags" you'll find a number of threads where it has been discussed.
  12. sa1937
    Thus far my go-to crust is Jules Shepard's Open Original Shared Link I've made it so many times and it's the one I keep coming back to. It's quick and easy and only needs a 10-min. rise before prebaking. I have pizza crisper pans with holes in them and use aluminum foil for prebaking and then bake it right on the pan after topping. I do have her flour...
  13. sa1937
    Well, I'm pretty boring, too. I've only used mine in my kitchen but it is handy when I have to bring already cooked food somewhere and can then plug it in and keep it hot.
  14. sa1937
    Welcome, Amy! I hear ya! I was quite nervous about both procedures but have to say that my greatest fear was fear itself. I'm sure you'll do fine and it's such a huge relief when it's over.
  15. sa1937
    No Kroger around here but sometimes chicken is seasoned with a xx% of a salt and water solution...probably to keep it tender and juicy.
  16. sa1937
    Cross-contamination Welcome to the forum, Stacy!
  17. sa1937
    I'm so sorry you had such a difficult time and hope you feel better now that you are back home. My greatest fear is ending up in the hospital and getting sicker than I was when I went in. Thankfully I've avoided it so far.
  18. sa1937
    Oh, what a bummer!!! Maybe when you work with dough that heavy, you'll have to use the flat paddle attachment. I rarely use the whisk but then I don't bake that much except bread for which I always use the flat paddle. So is your whisk totally ruined? I know replacement attachments are available.
  19. sa1937
    I was just wondering if that much salt could "kill the yeast". Don't know...it just sounded like a lot of salt. And I do like salt! LOL I have a feeling you're right about trying to convert a regular yeast bread recipe to gluten-free. It is so different than making regular gluteny sandwich breads. If you've had success with King Arthur, I think...
  20. sa1937
    You might also want to check this thread on 100+ Ways To Make Rice
  21. sa1937
    Merrill, my rule of thumb was that if I could get something clean, I kept it. If not, I replaced it pretty much on the basis of need... like a new toaster, colander, wooden spoons, cutting boards, etc. Not everything has to be expensive. Since that time I've bought a lot of new things just because I feel I deserve them and it's fun to replace ancient...
  22. sa1937
    For me a hand mixer is fine for quick breads, muffins, cake and cookies. But I honestly don't think I'd be able to make yeast breads without a stand mixer. I tried one loaf of sandwich bread with my hand mixer and it was a brick and the batter/dough climbed the beaters.
  23. sa1937
    Welcome to the forum, Merrill! To preface this, I have to say I've baked my share of bricks...or dense gummy loaves of bread so you are definitely not alone. A good many of us struggle to come up with bread that replicates our old gluteny bread. I'm still searching for that perfect loaf. Not one to give up, I'm going to try yet another recipe today...
  24. sa1937
    No way this can be true or it would have to be declared. Anti-caking agents are used on shredded cheese to prevent sticking but they're not made from gluteny flours. ETA: If you are concerned about this, you can buy a chunk of cheese and shred it yourself.
  25. sa1937
    I also like Classico pasta sauces. Right now I have the Italian Sausage with Peppers & Onions. This from the Classico website: Open Original Shared Link Which of the Classico® sauces are gluten-free? All of the Classico® red and white sauces are gluten-free. ETA: I just discovered they also have a lot of recipes on their site. Maybe that'l...
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