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Mizzo

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Everything posted by Mizzo

  1. Mizzo
    want to share recipe? Also is the recipe batter like or dough like, could it be piped into breadstick shape? Thanks
  2. Mizzo
    rice crust quiche or whatever you want to fill it with mix 3 cups cooked and warm long grain white rice with 1 egg and 2 tbl parmesan cheese and press into a pie pan bake at 350 for 15 min until brown. Remove and fill with what you want, cook until done. I have made this twice and next will try brown rice. filling possibilities are endless. eggs and...
  3. Mizzo
    chili made with beans or Turkey (old el paso chili mix is safe I believe) chicken taco soup in the crock pot there are many recipes online Home made Lentil soup very filling and healthy lazy man lasagna bake. corn pasta, cottage cheese or ricotta and cheese with Jarred sauce= easy peasy Kelbasa as an inexpensive protein oops just saw no tomato
  4. Mizzo
    Another rising trick is to heat water in a microwave for about 2-3 minutes (should boil rapid). Open the door ,take out water and put in the plastic wrapped covered bread dough, shut door quickly and let sit. The moist heat from the Microwave lasts a while surprisingly.
  5. Mizzo
    I completely understand you feeling like life revolves around food , because it does. I am not Celiac but my daughter is and I like to cook but can be very resentful of cooking due to gluten free demands. The first year was pretty disheartening, but much better now. My DD is 8 and very social so I am thinking days ahead for playdates, birthday parties ,...
  6. Mizzo
    Most standard coffee bean grinders do not have the capacity ( blade placement or power) to grind rice and beans into a super fine grind like flour. It will work fine on coffee beans and spices. However, I doubt it will break, I say try it once with rice and it it doesn't work to your satisfaction return it. Typically, you need to spend a lot on a milling...
  7. Mizzo
    I make a ( lazy- man) lasagnas with Tinkyada penne cooked very al-dente first. Worked fine for me. Try a small batch see how you like it.
  8. Mizzo
    I believe the restaurants steam it to get them to roll
  9. Mizzo
    This is the best "Lavash" type gluten-free bread ever, do not vary from the recipe. I suggest making the whole batch as written first time around, then you can decide if you want to break the dough up into batches for separate meals. Ingredients 1 cup fine brown rice flour 1/2 cup tapioca starch 2 Tablespoons sugar 2 teaspoons xanthan gum 1 Tablespoon...
  10. Mizzo
    There is no substitute rule but just know that almond flour is denser because it has more "fat" in it so you may want to cut back on butter /lard . I don't know how much though,sorry
  11. Mizzo
    For your oldest IMO prolonging the inevitable is just that. You have decided to do a challenge , so do it as soon as possible. There will be missed school days , works days etc.. no matter when you do it unless you wait till summer break. Also, when a person is gluten free for a period and then goes back on gluten it is a far worse experience as your body...
  12. Mizzo
    Why are you doing a challenge ? is it for an endoscopy ? How long have they been gluten free ?
  13. Mizzo
    In my personal experience I find the longer the dough is refrigerated the better the cookies ( roll-out type dough) is for holding together. good luck
  14. Mizzo
    Do you mean rollout the dough, do the cut outs, and then freeze it before baking?
  15. Mizzo
    I made a half recipe of "The Cake doctor bakes Gluten free Rollout cookies using a cake mix from Pamela's" These are crumbly when cooked, taste great but I can't use these for decorating etc... Anybody know of a way to save the mix when its in dough form already?
  16. Mizzo
    yes, second to last ingredient is wheat germ
  17. Mizzo
    Our local support group (small) is all adults , no families and they do not seek nutritionist help, unfortunately for me.
  18. Mizzo
    I live on Ri border and cannot drive into childrens hospital Boston for nutritionist appt's. Anyone use a nutritionist in the area they can recommend? From Providence to Marlboro, Ma area along rte 495 belt I just had an appt with my Pedi offices new Nutritionist who didn't know what the hell she was doing. I left the appt with a standard healthy lifestyle...
  19. Mizzo
    I made this tonight and its awesome. I burnt the edges a bit and it's still the best gluten-free banana bread I've ever made. I am guessing the quinoa flour really makes a difference as this was my first time using it. Thanks for the recipe.
  20. Mizzo
    I made Elana's pantry choc cream pie recipe but substituted 1 tbl guar gum for the arrowroot powder and it never set. I slowly reheated the "pudding" and added 1/8 c milk with 3 tbl cornstarch mixed into it and it still is not setting up. I have 2 cans of coconut milk , 2 cups dark choc chips and hours of time invested in this. Anyone know how I can...
  21. Mizzo
    Nope not the same at all. I have made that brand in the oven and it's not like Udi's. Udi's is as light and airy as a gluten-free bread can be. But very very small slices and at $6ish per loaf of 10-12 slices, it's expensive. It's also not always in stock because of it's likeability. ANyone else know Udi's and use a bread machine?
  22. Mizzo
    Sorry to tag onto your topic but..... I am thinking the same thing. My dd will ONLY eat Udi's white, not multigrain, not Rudi's, not Kinnikinnick , not ANYTHING. So I question if I can replicate that in a bread machine because otherwise it's not worth to me. Anyone out there using a bread machine to make plain, simple, white bread...
  23. Mizzo
    I use it , it tastes great great. But , it is much stronger so use less at first till you get used to it.
  24. Mizzo
    Hi all, I just found this website and ordered 4 packages of almond and coconut flour and was happy that even with the shipping it was cheaper than my local health food store. soap.com good luck
  25. Mizzo
    I just googled this and got their website: Catulloprimemeats.com there is an email and phone number to call with questions.
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