Jump to content
Celiac Disease FAQ | This site uses cookies GDPR notice. Read more... ×
  • Sign Up


Advanced Members
  • Content Count

  • Joined

  • Last visited

Community Reputation

0 Neutral

About ~Trish~

  • Rank
  1. ~Trish~

    Strawberry Rhubarb Loaf

    Sounds yummy! Will give it a go
  2. ~Trish~


    Thanks for the replies Mack the Knife, I live in Australia too and must admit haven't seen cornmeal anywhere since going gluten/wheat free.
  3. ~Trish~


    I have a corn bread recipe I'd like to try but am running very low on gluten-free plain flour. I do however have a fair bit of white rice flour, Tapioca and Arrowroot. The recipe calls for 1 cup of corn meal and 1 cup of plain flour. Do you think if I used 1/2 a cup of rice flour and 1/2 a cup of either tapioca or arrowroot that would work? Also, Can polenta be used as a substitute to corn meal if you didn't have it?? Thanks
  4. Ah, Thanks Is that your own bread recipe you use too or one you found?
  5. It really depends on the recipe I am using, In my breadmaker I don't think I see much change with rising but then that would mean sitting in front of my machine for 2 hours lol. With the mix I use while it proves it almost rises to double then I bake it but it kinda shrinks a little upon taking it out of the oven Kannne, I'd love to make bread that looks like yours, How do you do that??
  6. Never mind I trialed a recipe and it worked
  7. I'm wondering if anyone has a bread maker like this one, We have this one and this morning I tried baking the cheese and herb damper in it using the damper setting and it turned out a bunch of burnt crumbles? Should I only use the gluten free/yeast free setting and nothing else? Also should I have added xanthum gum to the mix as well, As I didn't. Thanks in advance for any ideas!
  8. ~Trish~

    Pastry, Having Traumas!

    It worked!! I added a teaspoon of xanthum gum to the pasta dough mix before mixing it all together and it made the pastry sooooo much better!! Thank you sooo much
  9. ~Trish~

    Pastry, Having Traumas!

    Thank you both so much! I am now going to give the recipe a try adding either of the "gums" and seeing how they go. Thanks
  10. We've recently changed to a gluten free diet on recommendation from our Dr and I am now attempting at making our own pastries ect that are gluten free. I've been using the "Roberts" brand of gluten free flour when a recipe calls for it and so far have not had issues until it comes to a pasta/pastry recipe. I've tried to make tortillas and last night short crust pastry for some turnovers but the pastry/dough turns out very very crumbly and not pliable at all. I even used the orgran pastry mix last night and still no difference. Is there something I'm doing wrong? Possibly something I can add to the recipe?? Thanks in advance for replies