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sa1937

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Everything posted by sa1937

  1. sa1937
    I've bought Heartland gluten-free pasta at Wal-Mart for $1.98 for 12 oz. Three different varieties available. I realize it's far more expensive that regular pasta but might work for an occasional pasta dinner. Also I've bought Sam Mills gluten-free pasta at a local Mennonite-type shop for $1.98 a lb. I've also read that people have occasionally found...
  2. sa1937
    I suspect my local Food Lion store closed them out because they weren't selling. Heck, they really don't carry any specialty gluten-free foods. I figured maybe it was because I live in small town, USA and sales just didn't support stocking them. Everything revolves around the almighty dollar. Right now they only carry the brownie mix and don't even have...
  3. sa1937
    I use Comet and a ScotchBrite pad on my Calphalon cookware but I also wash them with Dawn before putting them away. I think Comet (at least the kind I have) is too abrasive to use on countertops or stainless steel sinks. I always use cutting boards and don't prepare food directly on my countertops. For my stainless steel sink I like CLR (got it at either...
  4. sa1937
    Parchment paper is my friend. I use it all the time when I bake cookies and my cookie sheets aren't even old. It also works to line the bottom of a layer cake pan to help the cake release more easily.
  5. sa1937
    Yup...I just checked the box of devil's food that I have in my pantry and it definitely has soy flour listed in the ingredients.
  6. sa1937
    I use Colgate all the time. Where did you find this information?
  7. sa1937
    I've asked myself that question many times. Sheesh, I don't need to use wheat in my chicken broth or soups or a lot of other things I make from scratch that have always been gluten-free. Just think of all the customers they could gain by figuring out how to make their product without wheat. *Like a lot of us*
  8. sa1937
    Wow! These sound good and I've just printed out the recipe.
  9. sa1937
    Will do...I'd love to get ahold of the half-and-half for my quiche. Thanks!
  10. sa1937
    What do the labels on the products indicate? I think that would be your most accurate source of info. (also, this is a rather old thread from 2007)
  11. sa1937
    Hmmm...now you have me wondering if I'm thinking of a different product. I did do a search on the Lactaid website and came up with no whole milk or half-and-half within a 20 mile radius of where I live.
  12. sa1937
    Have you checked this website? Open Original Shared Link They have a lot of recipes ranging from appetizers to desserts, etc. For Christmas Eve I plan to try Open Original Shared Link I've never made them before but they look good. And we always have tons of food so there is something for everyone.
  13. sa1937
    Tonight - leftover roast beef, a baked potato and broccoli. Not bad for a quick fix. lol
  14. sa1937
    I googled it and apparently the Lactaid whole milk is only available in the New England states (I'm in Pennsylvania). I'll check the store brands. Thanks for the suggestion!
  15. sa1937
    It was my first gluten-free cookbook, too. And I still like it.
  16. sa1937
    I haven't tried popcorn (my absolute favorite snack food) for about six months...the last time I had it, I liked it but it didn't like me. But I'd only been gluten-free for a couple of months then. I used to occasionally have a bowl of cereal for dinner...not often but hey, it was food and it was real. When I got home yesterday, I was absolutely...
  17. sa1937
    Actually of the two cookbooks of hers that I do have, The Gluten Free Kitchen is my favorite. And gluten-free baking remains my biggest challenge (especially bread). Her other cookbook has a lot more recipes but I've been cooking forever so don't really need that type of book. And baking with single flours remains a mystery to me and contrary to everything...
  18. sa1937
    Bacon...YUM! Sounds good to me. For two days I've been running around like a crazy woman with appointments and errands. And it's been unusually cold with 30 mph winds. Came home feeling like a popsicle! After getting off to a good start earlier in the week with a chicken stir-fry/rice and pot roast, last night I actually had peanut butter on a Lundberg...
  19. sa1937
    I have this cookbook, too, but have not yet made the banana bread. I'll have to try it and see how it compares with the one I make using Pamela's Baking & Pancake Mix, which I absolutely love. I did make the pumpkin bread and it was good but not as good as Pamela's...more "bread-like" than "cake-like". Totally edible but not my favorite. BTW, if you...
  20. sa1937
    I may have added a bit more milk as the batter really thickens up but other than that, I make it according to package directions. I didn't notice a potato taste.
  21. sa1937
    Pamela's is $6.29 for a 24 oz. bag at Giant so I did the subscribe-and-save at "the company that spammed the forum" and six bags were $25.89 in Oct., which brought it down to $4.31 a bag with free shipping. Surprisingly I've never made pancakes from it but use it for quick breads, muffins, etc. It's probably my favorite product. I like gluten-free Bisquick...
  22. sa1937
    Thanks for the review! I just added this book to my Amazon wish list (as if I need another gluten-free cookbook). Let us know what other awesome things you bake from recipes in this book.
  23. sa1937
    Actually this sounds like the best and easiest solution...perhaps using half whipping cream and half Lactaid milk. I can also have butter so obviously do not have a problem with casein. I didn't realize cream was low in lactose. I did use unsweetened coconut milk in a pumpkin recipe for Thanksgiving, which worked fine, but am leary of using it in a quiche...
  24. sa1937
    I'm looking for something that would enrich my 2% Lactaid milk to use in recipes where I would have previously used either evaporated milk or half-and-half. I drink black coffee so have never used Coffee Mate so know nothing about it. Any suggestions?
  25. sa1937
    Another update - Disappointment! I had such high hopes for this bread. The first day it was tasty and made a good sandwich. Then I froze two slices per sandwich bag and had another blah sandwich yesterday. These gluten-free breads are always such a problem for me. Boo hoo! I bet anything that it would make a really good grilled cheese sandwich or...
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