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sa1937

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Everything posted by sa1937

  1. sa1937
    Ooooh, tuna noodle casserole! Such comfort food! I haven't had that since going gluten-free. Maybe I'll need to get that soup out!
  2. sa1937
    I bought some of the Pacific cream of mushroom soup awhile ago but haven't tried it yet. I'll be anxious to hear what you think of it.
  3. sa1937
    I just had another thought. I wonder if you could use some flaxseed meal in lieu of the almond meal in this recipe??? Or possibly use 1/4 c. flaxseed meal and a bit more flour? I know you'd be taking a chance how it may turn out...but I've baked a brick now and then.
  4. sa1937
    How about using Vance's DariFree, which would be a sub for dry milk?
  5. sa1937
    Welcome! Basically I think you're going to have to read a lot of labels if you're looking for gluten-free processed foods (usually not very cheap). And of course, there are a lot of naturally gluten-free foods...veggies, fruits, meats, eggs, etc. and that makes shopping so much easier. You might also want to use the google button in the top right hand...
  6. sa1937
    How totally cool! I rarely ever bake cakes or desserts for that matter, but I will certainly keep that one in mind. Thanks!
  7. sa1937
    I have that book (yes, it's a good one) but about the only thing I've made from it regularly is the multigrain sandwich bread.
  8. sa1937
    I'd eat pizza until I couldn't stand the sight of it anymore!
  9. sa1937
    My local hospital uses Quest and when my dr. wrote the lab slip for my celiac panel, I had the older one. In contrast my daughter in Denver goes to LabCorp for any lab work and when her dr. requested the celiac panel for her, she had the newer DGP panel. Surprisingly our results were almost identical. I know the DGP is the newer of the two. We were both...
  10. sa1937
    Glad the mixer worked well. Clean up is easy...as soon as I get the bread in the loaf pan, I soak the bowl and attachment, rubber scraper, etc. in warm water for a few minutes. I've never used the whisk for bread but then I'm not using mixes either, which obviously Pamela's called for. If you didn't like the taste so much, you probably wouldn't like...
  11. sa1937
    Glad you made it!!! Hopefully your mixer worked well? I wonder if the taste has to do with the sorghum and millet flours used...they're tastes I wasn't accustomed to before going gluten-free. Not sure I'm still real fond of them either although I do have both flours on hand. I find that bread is always best the first day but then I can't comment on...
  12. sa1937
    1 in 22 chance. You might like to check these Open Original Shared Link from the U of Chicago Celiac Disease Center. Interesting info.
  13. sa1937
    Tonight I fixed Curried Coconut Chicken (from the latest issue of Taste of Home), rice and fresh green beans. I've been in such a rut and just needed to try something new.
  14. sa1937
    They were good! I also made a pan of Pamela's brownies. Came home with just one lemon bar and half a pan of brownies. I was the only one gluten-free so if my gluten-eating friends like them, that says something. I think next time I'll use the same amount of crust in a 9x13" pan for a thinner crust and double the lemon filling.
  15. sa1937
    You're welcome. So hopefully you can leave the mixer out all the time. Those things are really heavy. What are you going to bake tomorrow?
  16. sa1937
    I made pizza (yeah, again). It's been a few weeks, I think. And I made lemon bars for tomorrow...but I'll have a taste of them tonight.
  17. sa1937
    Kellogg's has come out with gluten-free Rice Krispies. They're made from brown rice and the boxes are very well marked gluten-free on the front.
  18. sa1937
    If you insist....Open Original Shared Link Cute video, too. While I do have her flour, here's a recipe for her Open Original Shared Link, which I think her flour is based on. I got a special introductory offer when I signed up to get updates from her blog. So I got hooked and find it's so easy not to mix my own flour as I always did in the past. I also...
  19. sa1937
    I'm in the process of baking a loaf of Jules Shepard's bread right now and it calls for 3 Tbsp. EVOO. The pizza crust I'm going to make later today also calls for EVOO. Have made the bread a number of times and that is one recipe I diddle around with a lot...having a bit of trouble with it. It's Beer Bread and I doubt I could find the gluten-free beer...
  20. sa1937
    It probably wouldn't ruin it but I really do try a recipe as written the first time around. And then I diddle around with it...again and again and again. LOL If you find the whisk doesn't work well, you could always change over to the flat paddle attachment. I have a feeling it will be very edible...now the key is whether you like the taste of...
  21. sa1937
    Yes, I saw that. Since you only got 3 attachments, the whisk/whip would have to be the same thing.
  22. sa1937
    No thanks again. I don't find the gluten-free diet difficult so vaccine or not, I'll just stay gluten-free.
  23. sa1937
    Is this the recipe, Marc? Open Original Shared Link It looks like the dough should rise for an hour before baking.
  24. sa1937
    Are you talking about Fruit Roll-Ups or something else? Fruit Roll-Ups are gluten-free and I love the strawberry ones.
  25. sa1937
    I hope avoiding avoiding soy will get rid of lots of your pain!!! Wouldn't that be the cat's meow!!! Of course, you'll then have to find a sub for that soy flour in breads but that shouldn't be too big a deal.
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