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sa1937

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Everything posted by sa1937

  1. sa1937
    I've never used Expandex but I'm having a difficult time using Jules all-pupose flour blend that includes it. Not that I feel ill but just that I can't seem to get the recipe to turn out. Do you use her flour?
  2. sa1937
    You keep talking about the wonderful bread your hubby makes...I think you need to post the recipe!!! :D ETA: My first few loaves were like bricks!!!
  3. sa1937
    I suspect it's the bean flour that you dislike.
  4. sa1937
    Thanks for the info! The glass "pans" have sloped sides so I don't think parchment paper would work, although I do like parchment paper for a lot of things. I do have another pizza pan I could try but it's also only 12" so the way I was able to spread the dough, I think I should probably go to a 14" pan. Both our local Hobby Lobby and Michaels sell Wilton...
  5. sa1937
    Sherry, did you buy a stand mixer? If not, that might explain the "brick" as it's pretty much impossible to mix bread enough without one. I think I tried one loaf before I bought mine. I've heard that a lot of people like the Gluten Free Pantry bread mix although I haven't tried it. I've been trying generally to bake from scratch since it's so much cheaper...
  6. sa1937
    I use Bluebonnet EarthSweet Chewable D3 2000 IU. Yummy raspberry flavor Open Original Shared Link I buy them from my local health food store.
  7. sa1937
    Good to know! I used a glass Pyrex pizza "pan", which I don't believe they make anymore. It's nice because I got it really clean after having used it for years for regular pizza. I also made their bread recipe last weekend and wasn't totally happy with it...it didn't rise as much as I expected but is perfectly edible as toast. I made up my own flour mix...
  8. sa1937
    Thanks for the suggestions on using gluten-free Bisquick. I made it only once but used the recipe on the box. The cheese in the can would definitely add a lot of stability. I recall when I made it that the sauce soaked into the crust. I love Pizza Hut pan pizza crust...or I should say I used to.
  9. sa1937
    Well said! I've baked a few loaves like that! :lol:
  10. sa1937
    What kind of bread are you making? I think I read previously that you were going to try a mix. Inquiring minds want to know. I'm still trying for that *perfect* loaf. Let us know how it turns out. I'm still challenged and always searching. Since I live alone, I slice my bread and put two slices in a cheap foldover sandwich bag and then into a...
  11. sa1937
    Leftover spaghetti...nice to nuke and not have to cook. Last night I made pizza using this crust: http://www.kingarthu...za-crust-recipe It uses two rises, which is unusual in gluten-free baking. And in spite of a lot of olive oil, I had to pry it out of the pan. I need to try it again after I get my King Arthur flour. Just curious if anyone...
  12. sa1937
    Welcome, Lisa! Going gluten-free isn't as difficult as it sounds. It takes a bit of time to learn...you'll probably be eating a lot of the things you do now. Think fresh veggies, fruit, meat and fish, etc. So really shopping the outer rim of the store makes it a lot easier when you start. Make sure you get a copy of your lab work when the results are...
  13. sa1937
    Welcome to the forum! Yes, it's entirely possible you may have celiac. Did your dr. run the complete celiac panel of blood tests? The big D was my main symptom.
  14. sa1937
    Please note that this is a very old thread. I suspect most vanilla is safe but again, read the labels. Personally I do use McCormick's and always have. They also run frequent coupons.
  15. sa1937
    I had both gastritis and duodenitis (inflammation) show up when my GI did my endoscopy. I was rather surprised as my stomach didn't hurt. So yes, I'd say it's pretty common with celiac. ETA: It's not uncommon that damage wouldn't be visible to the naked eye...you'll find out more when you get your pathology report.
  16. sa1937
    Maybe the ingredients recently changed. The box/packaging info may be more up-to-date than the website...thus we go back to Label Reading 101.
  17. sa1937
    Just to update: I made the Darn Good Chocolate Cake and it was a hit with my gluten-eating friends. I also baked it in a bundt pan. I used a BC devils food cake mix, cocoa and mini-chocolate chips. Instead of sprinkling confectioner's sugar on top on it, I used a chocolate ganache glaze. Yum! One change I made in the directions for prepping the pan...
  18. sa1937
    You're right...a positive biopsy trumps the negative blood work. False negatives are not uncommon on the blood tests for celiac. And the biopsy is considered the "gold standard" for diagnosis of celiac. So I would consider yourself already diagnosed. Your doctor is wrong. Personally I'd stay gluten-free and never look back. It will not interfere with...
  19. sa1937
    I have done that with brown rice flour (actually in a larger-capacity Mr. Coffee mill, which is not used for coffee). I'm not sure how much it helped but I did it anyway. lol
  20. sa1937
    Just curious...what brand of flour did you get? Did you also buy xanthan gum? Unless it's already in the flour, it's a crucial ingredient in gluten-free baking. Are there any recipes on the bag or a website that you can go to for that particular company as many do provide a lot of recipes? After a year, I am *still* searching for a perfect bread recipe...
  21. sa1937
    They're one of my favorites, too, although I rarely bake cookies...as if I need them sitting around here to munch on.
  22. sa1937
    I've talked with both my dentist and hygienist. Surprisingly I am the only known celiac patient my dentist has. Hard to believe when they must have thousands of patients. Impossible! Either that or patients aren't updating their medical info as I'm asked every time I come in. I've spent a small fortune on my teeth. Thankfully the products they use...
  23. sa1937
    You can go gluten-free as soon as your endoscopy/biopsy has been done. You don't have to wait for the results, which will probably take a week or so. Hopefully you feel better soon!
  24. sa1937

    ARCHIVED Dr In Nw Pa Or Western Ny

    sa1937 replied to SAVANNAH21's topic in Doctors

    A positive biopsy trumps the negative blood work so you do have celiac. Actually false negatives on blood labs are not all that uncommon.
  25. sa1937
    I've never seen Mrs. Dell's hash browns around here.
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