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love2travel

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Latest Celiac Disease News & Research:

Everything posted by love2travel

  1. love2travel
    On the topic of homemade mayo, for those of you who may not know, you can make hundreds of kinds of aioli with all sorts of flavours such as infusing some chipotle en adobo or lemon garlic or saffron. There is no limit to what you can make. There should also be no reason whatsoever to cook your homemade mayonnaise for those of you who are not into that...
  2. love2travel
    If I were you, I would go for an entirely different recipe. No point in trying to force this one to work when there are thousands of wonderful gluten free cake recipes out there! I do have one sort of similar that calls for eight eggs. It is a very dense truffle cake, not light and fluffy, as it contains very little flour. Just amazing! BTW, if you...
  3. love2travel
    Baked Pretzel-Crusted Chicken Breasts (first marinated in a whole grainy mustard/red wine vinegar, etc. thinger) Baby Herbed Hasselback Potatoes wth Fleur de Sel Radishes in Homemade Chili Oil
  4. love2travel
    I make my own aiolis, dressings, vinaigrettes and so on all the time (cannot recall when I even bought it last) and have never had the need to add Xanthan or guar gum. There are other ways of emulsifying without using them, such as adding some Dijon mustard in addition (or instead of) mustard powder.
  5. love2travel
    In cakes you usually cannot just sub granulated sugar for liquid honey (at least not 1:1). If you do not want to use granulated sugar, I would suggest you use agave syrup instead. That liquid is in there for a reason. That can make a huge change to the texture. Coconut and canola oils are very different and not always interchangeable. They can be, of...
  6. love2travel
    I tried this product once. These are NOT silicone pans - they are plastic. So, unless you want to clean up an icky mess, don't bake with 'em! I won't be available to help - I'll...um...be busy that day.
  7. love2travel
    Buttery Herbed Baby Hasselback Potatoes with Smoked Maldon Sea Salt Swedish Meatballs with Lingonberry Gastrique Garlic Roasted Swiss Chard Homemade gluten-free Herbed Crackers with Syrian dip (see yesterday's explanation)
  8. love2travel
    Still not receiving notifications on posts I am following. I marked them as read. Am I still missing something?
  9. love2travel
    Exactly, Mushroom. Just checked. My most recent bag was $17 for 250g. This only the third bag I've gone through in nearly two years, though, but still. Arrowroot is incredibly expensive here, too. My most recent bag was $14 for 250g. One of the cookbooks I own has many recipes for 1 cup of arrowroot (or more) per loaf of bread. Wow. That is expensive...
  10. love2travel
    Brands vary like crazy, too. Some Greek EVOOs are soooo mild. I prefer Italian or my favourite, Croatian. Good EVOO oils should be either in tins or dark glass and say "cold pressed". I get mine from specialty stores and olive groves on our travels. But I do buy my regular olive oil from grocery stores. I dislike canola oil for the same reasons...
  11. love2travel
    Ah...I missed the high antihistamine foods thingers. For some reason for about a week I have not been receiving notifications of posts of those I am following so find I am missing a lot of stuff. Haven't had the time (or more accurately, haven't MADE the time) to look into this issue more (I posted about it on another thread already).
  12. love2travel
    I, too, make my own condiments and such from scratch. Using regular olive oil, as Mushroom suggests, is by far the best oil for making aioli. Believe me - I've made it countless times using different oils, methods, etc. Though I love my extra virgin olive oils, they are just too much for aioli. Regular olive oil has what is called a better "mouthfeel...
  13. love2travel
    Interesting. How much do you pay for your xanthan gum? I pay about $15 for a small bag (will check weight). Thankfully it goes a long way!
  14. love2travel
    Hodge podging it tonight. This morning I made yummy crispy Herbes de Provence crackers that I sprinkled with Maldon sea salt. Then I made a Syrian roasted red pepper, pomegranate molasses, ground toasted almonds, etc. dip. So, am having that with encore Sriracha lime chicken wings thingers. Throwing in some celery and carrot sticks. How's that for an...
  15. love2travel
    Bacon is SOOOOO last year and overrated. Sorry - I have a hard time lying. When do you get to have bacon? Did I miss something?
  16. love2travel
    Yes - I'm booking a doctor appointment anyway and will definitely bring this up. It does indeed sound like an allergic reaction. I am thankful Benadryl took care of it but one never knows with subsequent exposures!
  17. love2travel
    Lunch will be a large mixed baby greens salad with toasted almonds, Parmesan shards, dried cherries, toasted pumpkin seeds and a lovely Dijon lemon vinaigrette.
  18. love2travel
    Ummm...in my post above I spoke too soon. Had the first obvious gluten reaction in my life this week. And by obvious I mean something that I could without question immediately tie obvious symptoms to a product that contained gluten. Of course I would never, ever deliberately ingest gluten and I, too, realize that despite being so-called asymptomatic (I...
  19. love2travel
    Had my first obvious (accidental, of course) gluten-related reaction in my life this week. I was diagnosed as a silent celiac and had never felt ill (when I say ill I mean GI issues) until now. Wow - what a change! I began eating a pudding cup and 15 minutes later had an instant migraine, my sinuses became very plugged, I vomited and had D. I re-checked...
  20. love2travel
    More ribs like last night. They were such a hit I am making another batch. Soooo sticky, tender (fell off the bones), juicy and luscious. But instead of oven fries we will have navy beans simply dressed with green EVOO (sorry - I hate that acronym but it comes in handy) and sprinkled with one of our 20+ finishing salts on crostini, fresh greens with a...
  21. love2travel
    I LOVE Bavaria! Talk about a stunning region. It is so weird how the ice is on the inside of our windows that are double, too. But it gets in every single tiny little crack and really takes hold. Sometimes our windows have thick ice on the bottom and are very frosty (akin to scraping off a vehicle frosty) the rest of the way up. Sometimes we literally...
  22. love2travel
    There is nothing wrong with pizza. it is so homey and comforting and so darned good! We could not open our windows even if we wanted to. It is so cold that there is thick ice on the inside of our windows (and we live in a relatively new house). They are stuck that way until spring thaw in April.
  23. love2travel
    I'm doing pork ribs that have first been rubbed with a paprika, brown sugar, etc. blend then slowly roasted for many hours. They are falling off the bone! Basting them with lashings of my homemade chipotle maple barbecue sauce. I'll do sweet potato fries with a roasted cumin lime theme. And creamy coleslaw. Sounds kinda summer barbecue-ish which is nice...
  24. love2travel
    It's interesting, alright. I've been sooooo curious about my reacting if I had gluten after so long just because I never felt sick in my life from gluten before. I loved gluten. I loved my gluten challenge. But it is sort of a good thing to know now. Your dinner sounds yum!
  25. love2travel
    Bunnie, sorry you have the flu. On the upside I'm feeling far better today! Not that that helps you... My mom has had her chest cold for over three weeks. She just cannot seem to get over it! There are indeed some nasties going around. Hmmm...how shall I entertain thee? I couldn't access the site today until now. Read any good books lately?...
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