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sa1937

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Everything posted by sa1937

  1. sa1937
    You're welcome! It's confusing when things have so many different names. I've also ordered a few flours from here: Open Original Shared Link Their prices are great but then there's shipping. Riceguy originally suggested this site in the "Uprisings" thread.
  2. sa1937
    I also bought mine at an Asian store, too, but it only says Glutinous Rice Flour, which is actually "sticky" rice flour. Doesn't say "fried" in the name though. So, no, it's not just regular rice flour and in recipes usually only a small amount is called for. Actually few recipes call for it that I've run across at least. ETA: It's also known as Sweet...
  3. sa1937
    I also bought a 5-lb. bag of Jules gluten-free flour and downloaded the free e-books (also as a first-time customer). Yesterday I baked my first loaf of bread using it (Beer Bread from her Free For All Cooking cookbook that I added to my last Amazon order at the last minute to get free shipping). She has a lot of allergen-free recipe adaptations for those...
  4. sa1937
    King Arthur is a well-respected company so I had no hesitation placing an order yesterday. I've never tried any of their flours but have seen some mixes in a local grocery store. The one thing I really wanted to try is the 9x4x4" bread pan as baking gluten-free bread is my biggest challenge. Hopefully with the higher 4" sides it will provide additional...
  5. sa1937
    Progresso, Pacific and Kitchen Basics all have gluten-free chicken and beef broths (they're in boxes, not cans)
  6. sa1937
    Just want to add that Pamala's Baking & Pancake Mix makes awesome banana bread. I buy it by the case on the subscribe-and-save from Amazon. Just got a case of 6 bags yesterday for $25.89, which brings the cost down considerably. Even my gluten-eating friends like it.
  7. sa1937
    Elana's Pantry has a bunch of recipes using almond flour. I printed out a recipe for rosemary crackers but haven't gotten around to making it yet. Open Original Shared Link
  8. sa1937
    I've never used Pamela's bread mix so can't comment on it. I have only tried Bob's and didn't like it at all. I usually bake breads from scratch (still searching for that elusive 'perfect' recipe). I have used a few Betty Crocker mixes (I don't bake desserts very often)...the last time I made Lemon Lover's Cupcakes with Lemon Buttercream Frosting....
  9. sa1937
    HA! The barium contrast I had was gluten-free and I lived in the bathroom the rest of the afternoon. So glad you are feeling better now!!!
  10. sa1937
    Meg, you are such a thoughtful person! No doubt in my mind that you probably know more about his diet than he does. Others have already given some good suggestions so I'll just add this. Personal care products: I use Colgate toothpaste and have no problem with it. I also use Suave shampoo and conditioner and Softsoap in my shower and at the sinks....
  11. sa1937
    Damn, now I'm hungry for shrimp, which I always have in my freezer. I find the precooked shrimp to be somewhat underdone for my taste, too. Another thing I like is shrimp curry, which I haven't made since going gluten-free.
  12. sa1937
    Using a skillet, lightly saute some minced garlic in butter (or butter/olive oil combo). Toss in the thawed shimp for a few minutes, add a bit of lemon juice and minced parsley. Season to taste. Tada! Scampi Serve over rice.
  13. sa1937
    Not knowing the exact brand or the list of ingredients, it would be impossible to answer. Have you tried googling it to check if it is gluten-free? Or post the list of ingredients...
  14. sa1937
    To me it would seem normal for the dr. to recheck your lab results, especially tTG and EMA, if you are still having some issues. My tTG level was also >100 on my initial celiac panel. My dr. basically ordered a follow-up test as I was concerned about my readings after being gluten-free for nine months.
  15. sa1937
    That sounds good. I like millet. I don't have that cookbook but some of the cookbooks I do have include suggestions at the front explaining ingredients/substitutions, etc. I know buying different flours gets to be expensive but it's so much fun to experiment. Let us know how the bread turns out. Bread is definitely my biggest challenge but generally...
  16. sa1937
    OMG, this sounds good. I can so relate to this meal from my childhood, too. I've been eyeing the can of salmon I have and wondered what to use for the "filler" part. I used to use saltines and figured I'd probably have to get some bread out of my freezer to use for crumbs or possibly use Rice Chex. Never would have thought of using corn meal.
  17. sa1937
    Well my breads could using a little more "spring" so one of these days I'll have to try Jules flour. It is expensive but then so are individual gluten-free flours. I've always mixed up my own flour blends depending on the cookbook/recipe I'm using.
  18. sa1937
    I don't have a bread machine but debated buying one or a KitchenAid stand mixer (the mixer won). I was seriously looking at the Zojirushi, which has gotten pretty good reviews. Hopefully you'll get some responses from people who use bread machines. I'm still searching for that perfect bread recipe and in the meantime I keep experimenting (and keep a...
  19. sa1937
    Personally I'd be tempted to try it...but then I'm into experimentation. Just curious...what kind of bread are you making?
  20. sa1937
    Last night I made a stir-fry using marinated beef, julienne carrot sticks, snow peas, onions and mushrooms served with rice. Yummy!
  21. sa1937
    I think each lab sets their own reference ranges. I had the older celiac panel through Quest and my daughter in Denver had the newer DGP through LabCorp...the reference ranges are different but we were both positive. Did you pick up a copy of your son's lab results? That should show you the reference ranges your lab used. I'm sorry your son is having...
  22. sa1937
    In one of my cookbooks (don't remember which one), it was suggested to give the brown rice flour a whirl in a blender to make it finer. I bought a coffee grinder (Mr. Coffee), which has 3 different grind settings and has a slightly larger capacity than my Krups, so I used that. I think I can do about 1/2 cup at a time. We don't have Whole Foods here...
  23. sa1937
    Not that I know of. Open Original Shared Link Open Original Shared Link
  24. sa1937
    I've made this one and it's so easy and good. Works with either creamy or chunky peanut butter. I bought a cookie scoop (like a mini spring-loaded ice cream scoop) so it's super easy. Also criss-crossed them with a fork like I've always made peanut butter cookies. Open Original Shared Link
  25. sa1937
    Have you ever tried guar gum? Not saying that you could tolerate it, but it might be a possibility unless you react to all gums. Both xanthan and guar gums are used in a lot of products (like salad dressing, ice cream, etc.)
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