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brian26

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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by brian26

  1. brian26

    Happy birthday and may God bless you today!

  2. brian26
    I did try it tonight...I made the white bread recipe from their website. The batter was thinner than I am used to with gluten-free bread, and it had a strong smell, almost like bean flour. The Expandex itself had a similar smell. The bread didn't rise as high as I expected (although I know my yeast was good). I noticed the loaf was heavy when removing...
  3. brian26
    I got this reply from Ricola customer service today (11/6/06) regarding the "starch syrup" listed as an ingredient: "Starch syrup is an aqueous solution, a mixture of glucose, di- and polysaccharide, which is made through hydrolysis from starch. As raw material we use the starch from corn (Zea mays L.)." Corn! So it seems safe...
  4. brian26
    Donna, I am so glad someone understands "southern biscuits." I have been trying for over 2 years and haven't found one yet! I can't wait to try yours. Thanks again!
  5. brian26
    OK, everyone, I know this is going to be the question of the year, but is there ONE place that all of us can rate the different recipes and products we try? I am thinking something along the lines of allrecipes.com. Is it really necessary for all of us to try a recipe that turns out like cardboard, or all buy that box of $12 cookies that taste like sand...
  6. brian26
    You can order the Sylvan Border products from their website at Open Original Shared Link. I have only tried their bread mix. I found the texture to be good, but the taste to be a little sweet, and somewhat gritty. Evidently it works better in Yorkshire Puddings! Good luck.
  7. brian26
    Tinkyada and RisOMais are both very good. The key is to not overcook! It tends to fall apart and get mushy.
  8. brian26
    Gina, I substitute almond flour for the graham cracker crumbs, and you can barely tell the difference if you bake the crust by itself until golden, then add the filling. It's easier to find that gluten-free graham cracker crumbs.
  9. brian26
    Poodlethree, There is a recipe in a post by "catfish" under the "Does Anyone Bake Their Own gluten-free Bread" topic of this forum. I made it this week and it tops all of the bread recipes and mixes (probably 20 or so) that I've tried over the past few years, as far as taste, texture, and "durability". It's not dry and crumbly at all. I added 2 tsp of dough...
  10. brian26
    Just wanted to let everyone know I just tried the recipe that Catfish posted on this board, and it turned out GREAT. Even better than some of the mixes I mentioned. The only thing I did different was to let the dough rise until doubled, then bake. I used it to make hamburger buns, and just put 1/2 cup of the dough in some of the large cans you can buy tuna...
  11. brian26
    I'm not sure about NutQuick, but Isomil is infant formula, I believe.
  12. brian26
    Mark, I like to make home-made bread, but sometimes mixes are quicker and easier. They're a little expensive, but almost foolproof. I've tried several, and here are my thoughts on them. Anyone else feel free to respond: Manna from Anna It's the best texture I've found so far...almost identical to real wheat bread. It's also a good substitute for "wheat...
  13. brian26
    You can get gluten-free communion wafers at: Open Original Shared Link
  14. brian26
    Deby, I don't know about that particular sorghum flour, but I wanted to let you know that I found some at an Indian grocery (Indian as in India, not Native American). It was called "Jowar Flour", but most importantly was only about $2 for a two pound bag. I've also used the rice flour mix everyone is talking about in this thread; it is definitely cheaper...
  15. brian26
    WOW that is expensive...the flours are just so expensive, I guess I feel like it's "too good to be true." Maybe the price of the tests will go down eventually. Thanks so much for the replies!
  16. brian26
    As a result of some posts on this message board, I've recently found that I can find gluten-free flours such as rice, tapioca starch, potato starch, garbanzo flour, etc. at Asian and Indian grocery stores for a fraction of the health food store price. BUT...has anyone ever worried about cross-contamination? Particularly since we don't know the manufacturing...
  17. brian26
    Thank you all so much for your quick replies! I am lucky enough to have the regular Kroger grocery store carry the Bob's Red Mill line, so I'll be trying it out for the first time this weekend. Thanks again!
  18. brian26
    I am new to this whole gluten-free thing, but I am not so new that I don't know that most ready-made gluten-free food leaves much to be desired. I've had much better luck baking myself, but I find a large variance in the quality of different mixes. Can anyone offer any advice as to which white bread mix, which all-purpose flour, etc. acts and tastes most...
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