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Keela

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

Everything posted by Keela

  1. Keela
    You don't have to bake them long because they are not raw dough. Just heat them through, if they become too hard for your taste wrap or drape a wet paper towel over the food and microwave for 20 seconds. This will help soften the rice papers back to be edible.
  2. Keela
    I've used it in lemon chiffon cakes several times and have never had a reaction. Kraft has wonderful labeling!
  3. Keela
    I agree with pancakes or waffles for breakfast. You could do a vegan chili over French fries or a baked potato, throw the chili together in a Crockpot so you don't have to stand over a stove all day.Also any kind of pasta with a tomato sauce would be fun... Any time I had a friend over when I was little my mom would let us make a dessert. I never really...
  4. Keela
    I love these! I have fried them and sprinkled them with cinnamon sugar to make sopapillas, made individual spanakopita, and pretty much anything else that needs phylo dough including Bakalava!!!
  5. Keela
    I use rice flour with seasonings mixed in... I think rice flour is crisper than other flours, but it won't turn golden brown.
  6. Keela
    Make a roux to thicken any sauce melt 1/4c. butter or margarine and whisk in 1/4 c. Whatever flour you have on hand then cook for 5-8 min. Then whisk 2c. Of your sauce or stock and when it its blended pour it back into the original dish. You can always leave out the onions. Just increase your other seasonings to make up for leaving then out.
  7. Keela
    There are many different levels of sensitivity so some people will have reactions to particles unseen with the naked eye and some won't. I use soap and water to clean my kitchen every time it is used, but my mother uses a mix of bleach water to sanatize her counters as she is much more sensitive than I am. I haven't thought of 409 but I'll be sure to tell...
  8. Keela
    Add extra flour. I usually add at least half a cup. Also chilling your dough on your cookie sheet can help the cookies not spread.
  9. Keela
    The quickest way around this issue is to train your family in the scoop then spread method. Use a spoon to scoop what you want out of the jar and drop it onto whatever you ate eating. Then use a separate utensil to spread on your food. If you want more use the spoon again. If you can trust the people sharing your jar you will never have this problem again...
  10. Keela
    Open Original Shared Link I love this site... most of the recipes are very easy to follow and she has an on line course. All the recipes I have tried have been amazing.
  11. Keela
    I MISS cookie dough ice cream!!! I can't stand not having it and TCBY mocks me when I drive past So I decided to make my own. I finally figured out how to make my own and decided I needed to share! Warning!! This recipe is not for those on diets. *I ate half of mine while I was making the dough. First clear out space in your freezer. You will...
  12. Keela
    I was 99% gluten free for 2 years and then did a six month gluten challenge eating 2 slices of bread a day. My results were negative, but my symptoms all went away with in a month after going back gluten free. Earning me a 'non celiac gluten intolerant' diagnosis. My doctor suggested I did not eat enough gluten, but I could not eat any more... I tried but...
  13. Keela
    Did you check your pork? I have bought roast before that had wheat flour on it to help with browning... It's annoying really
  14. Keela
    I tested negative for wheat allergies and celiac... When my family asked why I don't eat it I explain what happens to me in graphic detail... Very graphic. They only ask once
  15. Keela
    Here is my BBQ sauce recipe, it's easy and takes 10 min. BBQ sauce aka Sassy Sauce Yields 3 cups 2 cups ketchup 1/2 cup brown sugar 1/4 cup cider vinegar 1/2 teaspoon red pepper 1/2 teaspoon paprika 1/2 teaspoon celery salt 1/2 teaspoon salt 2 teaspoons garlic powder 1/2 cup prepared yellow mustard 1 tablespoon chili powder 1 tablespoon...
  16. Keela
    I second adding extra flour to keep the cookies from spreading. Also chill the dough for at least 30 mins. Before baking. I also double the vanilla and use all brown sugar to keep the cookies chewy. Also double the baking powder.
  17. Keela
    Connie Sarros's book, Cooking for Kids and Busy Adults has many simple easy to follow recipes to get you started cooking gluten free. It saved me when I started the diet.
  18. Keela
    That's the recipe my family has used for years. You can substitute any nut-butter like almond, pecan, walnut... the options are endless. My family uses peanut butter and cooks them in mini muffin tins. Then melt chocolate and spread over the tops. It is AMAZING! Here is the recipe: 1c. peanut butter 1c. sugar 1 large egg mix well bake...
  19. Keela
    Sponge Cake in 3 Fastest cake ever, and delicious with fresh fruit and whipped cream. 1/4 c. butter 1/4 c. sugar 1/2 c. flour (I use Pamela's baking mix) 2 tbsp. milk 1 egg pinch baking soda pinch salt mix well in a microwavable bowl cook in microwave on high for 3 1/2 mins. (every microwave is different, adjust time accordingly...
  20. Keela
    I always use Pamela s flours for pancakes... It does get expensive, but I buy mine in bulk from (Company Name Removed - They Spammed This Forum and are Banned) I usually buy 6 small bags for 23.00 I open one and keep the rest in the freezer.
  21. Keela
    I use self rising cornmeal. And I think the temp. Must be a typo I've never heard of cooking cornbread that low. I use 2 c. Self rising cornbread, 2 large size eggs, a heaping tablespoon of mayo, and enough milk to make the batter loose enough to pour. Bake at 455 for 25 mins. It always turns out perfect.
  22. Keela
    Add extra baking soda, use buttermilk or at least add lemon juice to your liquids. The acid helps the soda work. Also you might increase the liquids by 1/8 to 1/4. Anytime you use rice flour it takes extra liquid.
  23. Keela
    I skipped real food and went straight for dessert! Brownie in a mug!!! 4tbsp gluten free flour 4 tbsp sugar ( brown sugar makes it more chewy but you can use either) 2 tbsp cocoa 2tbsp oil 2 1/2 tbsp water Splash vanilla Tiny pinch baking soda and salt Handful gluten-free chocolate chips Mix in coffee mug Microwave on high for...
  24. Keela
    If I'm cooking with gluten I usually wear a mask. I have glutened myself several times throwing flour around my house. Especially if I'm rolling out dough or dumping a new bag of gluten flour in an airtight container.
  25. Keela

    ARCHIVED Scheduled Endoscopy

    Keela replied to crampy girl's topic in Doctors

    I did a 6 month gluten challenge after being gluten free for 2years. None of the food tasted like I remember. I was looking forward to bread and cakes and yeast rolls, but they taste gummy and bland. The bad taste makes it sooo much easier to go back gluten free. Good luck with your challenge!
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