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DMarie

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  • Gender
    Female
  • Interests
    Quilting and cooking.
  • Location
    Texas

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About Me

Gluten Intolerant. Celiac panel (bloodwork) negative (levels were tested after being very low gluten for better than a year). No other testing done (not woth the pain). Mostly Gluten Free since 2003. Gluten free since 2006. Also casein free and 99% corn free. Very limited soy.

2 daughters and 1 son also gluten intolerant (21, 18, 16). Both daughters also casein free. One daughter also corn and soy free. Bloodwork done on middle daughter and son before trying a gluten free diet - negative. Oldest daughter decided to remove gluten before any testing.

  1. DMarie
    This is a recipe that my family has liked. It is from the Gluten-Free Homemaker's website (Open Original Shared Link). Actually - after searching for a good bun recipe, and then finding one that I actually liked, I have found that I prefer my hamburger sans bun now - I can better taste my hamburger and all of the fixings! I have pasted the recipe below...
  2. DMarie
    I would love to be able to make a gluten-free Sourdough bread. I have seen some recipes for gluten-free sourdough starter, but I have no idea what to do with the starter. How much goes into a recipe? How does that alter the other ingredients in the recipe? Has anyone had success with making a gluten-free sourdough type bread? If so can you share your...
  3. DMarie
    If I were using store bought bread to make bruschetta or crostini, I would choose R. I have tried both, and like both. My favorite is R as I think it has a little bit more depth of flavor than U. That said, R does not hold up as well when making a sandwich on non-toasted bread. My son can make a sandwich in the morning before school, and still eat it...
  4. DMarie
    Just wanted to double check on the salt amount. Is 3 tsp correct? Seems like more than recipes usually call for - but - I also know salt is very important to the outcome. Can't wait to try this recipe - my DD and I really like buckwheat and heartier type breads. :-)
  5. DMarie
    Thank you for your thoughts. I am thinking that flushing the flour out is not really an option and better to look at purchasing a new one if I want to go that route. Better safe than sorry. I am thinking that I should look into selling mine on ebay or craigs list - something like that. Then I can either use the money for something else OR put it toward...
  6. DMarie
    Thanks TrillumHunter! I have a Costco membership - and I saw the yeast there last time - and yes - alot cheaper than what I get at Wal-Mart (and Wal-Mart's jar is about half the price of what grocery stores charge for the same thing). I'll have to give it a try!
  7. DMarie
    Well, I searched and found an email address to the company that makes the Wonder Mills (previously Whisper Mills). I was told that there was no way to completely clean the stainless steel milling heads or inside of the mill to be 100% gluten free. I emailed the represenative back and asked what she thought about the idea of running alot of rice...
  8. DMarie
    Can someone explain the differences in yeast? I know there is instant, active and then there is yeast for the bread machine (which I think is faster acting than regular yeast). I am looking at ordering some bulk yeast. Is SAF a good brand of yeast? I use bread machine yeast typically - and like it because the rise time is about 1/2 that of regular...
  9. DMarie
    Prior to going gluten free, I used to grind my own whole wheat flour. The brand of mill I have is a Whisper Mill. Does anyone know if there is a way to "de-glutenize" a mill that has been used to grind glutinous grains? Is that even possible? Would be nice to grind my own flours again - fresh!
  10. DMarie
    I use all types of flour in my cooking/baking. I prefer brown rice to white rice (nutrition wise - brown is better) - but I make sure to buy the superfine grind of brown rice flour. Otherwise, I would not use rice flour (because of the sandy/gritty texture). I find that I like a mix of flours - but what mix just depends on what I am making. Sometimes...
  11. DMarie
    I have been making bagels from a recipe I found in the magazine, "Living Without." We love them! They are best warm from the oven, but we find that we still like them untoasted the next day. After that we choose to toast them lightly - and really enjoy the sandwiches we make on them. I have posted the recipe below. Here is a link as well: Open Original...
  12. DMarie
    Thanks Lonewolf for the "quick bread" recipe. Might just try (I have almond meal at home). Wildwood - good to know about the smaller loaf pans. Would these by 8 x 4 pans? I am trying to get the sizes right. Think it is time to order from Amazon!
  13. DMarie
    Wildwood - I found Expandex where I live in one of our specialty health stores. I live in a metropolitan area though - so can usually find (somewhere) all the things I am looking for. Expandex is modified tapioca starch. Here is a link to the Expandex website (where to buy Expandex): Open Original Shared Link. You can also read about what it is and does...
  14. DMarie
    I have been hearing things about Udi's Bread and that it is very good. I haven't bought a loaf of gluten free bread for awhile - because generally they are a dissapointment (and they cost too much to end up being disappointed in). I am particualarly interested in the claim that Udi's bread can be eaten without toasting. That really seems to good to be...
  15. DMarie
    Okay, I have tried to bake loaf after loaf of bread. I have found some I like the taste of - but my problem is that the middle typically sinks. I have scoured the forum for advice. I believe my problem is too much liquid, so have scaled back on the liquid. This has helped so that I don't have a crater, but I normally still have some sinking (I check...
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