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Monklady123

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Everything posted by Monklady123

  1. Monklady123
    Umm... isn't there a rule on this board that one must provide recipes?? If there isn't, then I just made it a rule! But seriously... could you post this recipe? I LOVE cream cheese and the crust sounds yummy. And if it's "pretty easy" to work with then that sounds like my type of crust.
  2. Monklady123
    Well, the thing is....the recipe that I tried was okay for dunking. It was very dense, almost like "real" pita bread. That's why I thought I'd try it again and leave out the honey so it wouldn't be sweet. Maybe it was the combination of that texture with the sweetness that I didn't like. If I were home I'd post the recipe, but at the moment I'm killing...
  3. Monklady123
    Weird request, I know. lol.. But I'm so new at this, and am SO not a baker or cook, and I know a lot of you know a whole lot more than I do. I'm looking for a bread that could be used for communion at church that could be dunked (briefly) in the juice/wine without falling to mush immediately. Sometimes we do communion in the pews, with bread already cut...
  4. Monklady123
    :lol: :lol: :lol: :lol:
  5. Monklady123
    PF Chang's has a whole gluten-free menu! They're great.
  6. Monklady123
    This might be a silly question but since I really hate to cook I really have no idea what various ingredients do for recipes or packaged food. So why do manufacturers add wheat to things? I don't mean just the CC that might occur in say rice cereal that's processed in a plant that also makes wheat cereal. But I mean more like foods such as soy sauce. ...
  7. Monklady123
    I've never put flour in chili. Mine is just beans, canned tomatoes, meat, then a bunch of spices -- cumin, chili powder, etc. Cook it for awhile. Eat. yummmmm.....
  8. Monklady123
    Could it have been the ice cream? I'm thinking specifically lactose. I know I was suddenly very sensitive to lactose after going gluten-free. I'm still take lactaid which works if I have just a small amount of lactose.
  9. Monklady123
    I would definitely stick with it longer! It takes awhile to get "detoxified", plus if you've accidentally gotten glutened several times you have to add extra into that healing time. If possible -- and it might not be with the holiday season -- try not to eat out for awhile. If you can't then I'd say do your best between now and the New Year's. Then after...
  10. Monklady123
    Hmm.... I never even looked at the publishing date to see how old it is. lol... Well, I'll just stick with this book and not even look at her newer ones. lol... Anyway, with the internet there are always a wealth of recipes. I did bake this banana bread with one substitution -- I used the xanthan gum instead of guar. In the beginning she says you can...
  11. Monklady123
    I've felt like this lately also. Maybe it's the winter added in? I don't know (but I do hate the cold, and it's been awfully cold around here). I had a church meeting the other evening that was at a local restaurant (Lost Dog Cafe, in fact I posted about it here). I had a great experience there in terms of not getting glutened. But -- there I was eating my...
  12. Monklady123
    Thanks very much for than info - I suppose I can guess which big on-line store it is, that begins with an A and ends with an N. lol.. I guess I'll try grinding it myself once and see what happens, then if it doesn't work out I'll know where to order it.
  13. Monklady123
    Yes, but I don't *want* to go traipsing around trying to find an Asian market. Like I said in my original post, I hate shopping. When I go to my regular grocery store -- as infrequently as possible -- I can pick up a large bag of rice. If I could then come home and toss some of it in a grinder and get flour out of it that would be much preferable to driving...
  14. Monklady123
    Does anyone here make their own flour? I googled "making rice flour" and found a bunch of different techniques. One called for washing it first, then drying it till just damp, then grinding it, then cooking the flour over low heat till completely dry. Another just said to put the rice in a dry chopper and grind away. As a total non-cook obviously...
  15. Monklady123
    I recently bought a cookbook called "The Gluten-Free Kitchen" by Roben Ryberg. It's mostly baked goods, plus some food items -- mostly things that involve gluten like quiches, pot pies, meatloaf, soup, et. I bought this one because the only flours she uses are potato starch and corn starch. She said that she uses just these because they're readily available...
  16. Monklady123
    I've only used the gluten-free Bisquick for pancakes so I can't help, sorry. But -- with the confession that I am NOT a cook -- I will mention that there are frozen gluten-free pancakes. I found them at Whole Foods or Trader Joe's (can't remember which now, sorry), near the waffles, and I like them.
  17. Monklady123
    Lol... probably true. Wooden barrels seems kind of old-fashioned anyway, although I'm sure the high-class French wineries use them still. lol... My wine leans more in the direction of a twist-off top, so any vat would probably do.
  18. Monklady123
    Yes, I know wines don't naturally have gluten but I've read that there can be gluten in the starch-based "glue" that's used on the wooden barrels. Well, I just got an email from them, and it seems that Livingston is owned by Gallo. lol... And Gallo is on that list. Yes, it could be the sulfites, although I've never been bothered before. But as you...
  19. Monklady123
    Anyone know about Livingston Wine? It's one of those ordinary California wines, and I've been drinking the white zinfandel. I've always been able to drink this before with no problems, but now suddenly I can't. One glass and I wake up with this horrible headache. It's the same wine as before this whole gluten thing. Same type, same company, etc. I...
  20. Monklady123
    I'm not sure I would go back. Not so much because of CC -- although with that menu I'm thinking I got lucky this time, unless the salad stuff is somewhere separate. But the main reason I'd rather not go back there is that while I do like salads it's hard to eat only that while everyone else is digging into wonderful sandwiches,seasoned fries, garlic bread...
  21. Monklady123
    If you know the Lost Dog Cafe you know that it's FILLED with gluten. The main thing on their menu is the sandwich, in a gazillion varieties. Then they have pizza, in another gazillion varieties. Then they have salads, a lot of which have grilled chicken with "special seasoning." So, I called ahead and asked for the manager. The first thing I asked...
  22. Monklady123
    I bet there's probably been a thread about this, but I can never get the search thing to work for me. Anyway, I'm just annoyed at a friend of mine. I don't mean to sound snarky, and she's a really nice person and a good friend...but... So she has decided that she is "sensitive to gluten" (her words). She says she gets headaches when she eats it...
  23. Monklady123
    Well....I've been at this gluten-free diet for several months now -- I guess since before the summer -- and I almost cc'd myself last night! I was cooking regular spaghetti for my kids and without thinking I almost ate a noodle to see if they were done! oy... And that was RIGHT after I had put rice on for myself, knowing that I couldn't eat those noodles...
  24. Monklady123
    My brief answer is -- if you feel awful while eating gluten, and better -- or even great -- while not eating gluten, then don't eat gluten! If that's the case then you are celiac/gluten intolerant. Like someone said, don't tell people your blood work. Just tell them you've been under a doctor's care (if you even want to say that) and now you're "following...
  25. Monklady123
    This was me, totally! lol....Since I did know people who couldn't eat dairy, or tomatoes, or chocolate, or nuts -- so definitely one of those HAD to be the problem. Right? um.. yeah.
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