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Everything posted by MerrillC1977

  1. I think someone who accidentally let it rise too long had it spill over the sides of the pan....because gluten-free bread dough is more like a "batter" than a "dough" it can't hold itself up while it's still raw. So, yes, I think there is an upper limit on how long you can let it rise....and it's probably not more than a hour/hour and a half? But it probably also depends on whether you are using regular or quick rise yeast....that would affect the timing, too.
  2. I thought it was fine unless your gluten-free time extended many weeks or months? We were only gluten-free for *one* week/10 days maximum prior to testing, and not even 100% gluten-free at that.
  3. It's actually an eBook series (no physical books, just PDF's), and there are 14 volumes in the set, plus some bonus recipes. We bought it, and it doesn't seem bad at all. The "book" on flours alone has a lot of good information in it....how each one tastes, what their best purpose is, etc. I tent to just take regular recipes and modify them myself to make them gluten-free, but I always like a good cookbook for new ideas, or for learning new informatoin and techniques so that I can make stuff up or experiement on my own.
  4. Thank you, and I apologize for being so confused in the first place. So, even though we each got a different set of tests....eact of our sets of tests was valid and probably reliable? (Because each separate set contained both the IgA and IgG versions of our particular tests?)
  5. So wait....just to clarify what you wrote: runing both the IgA and IgG versions of the tests covers the base of testing for normal IgA antibodies? Is that what you are saying here? Or are you saying that some other base was covered by running both the IgA and IgG versions of the tests?
  6. Hubby and I both got our IgA and IgG test results back over the last few days (see picture below). Obviously, they both appear to be in normal ranges. My question is: did we receive the same tests? (The "his" and "hers" don't seem to have the exact same wording/names, even though the blood draws took place labs run by the same medical system.) PS - we were 98% gluten-free for no more than a week-and-a-half before the blood draws -- this shouldn't have caused any false negatives, correct? Thank you!!
  7. Yes, the rash is healing, and I am trying like all heck to put a good timeline together in my head. I know I wore a necklace charm two days before the rash started (and that charm must've contained nickel because it makes my neck itch every time I wear it). It made my neck itch a little, but that was it....then 2 days later, the rash popped up on my sides (this is the "id" reaction where a rash can occur anywhere on your body hours-days, even months after exposure). About two days after that, we decided to go gluten-free, for Hubby's sake (he has Ulcerative Colitis). I *think* that the rash continued to get worse (or at least not start getting better) after that. But I can't remember when it dawned on me that it might be nickel and I removed all my jewelry. I know I wasn't wearing jewelry anymore by the time I went to the dermatologist (less than a week ago) and on that same day I noticed that the rash had definitely started improving. So, looking back, it probably wasn't the removal of gluten that made it turn around, but rather the removal of nickel. I will be getting a nickel content testing kit and getting rid of all my nickel-containing jewelry right away. I am not taking this chance again, since each time I get this rash, it seems to be getting worse and worse. We are still waiting for Hubby's celiac panel test results, but have decided to remain gluten-free (or at least 98% so - we will splurge for "real" desserts, pasta or bread once in a great while) because we both feel a lot better eating this way. I think it's truly helping his colitis issues, and so does he.
  8. Well, it's not DH. Nor is it scabies like a past doctor thought. Also, my IgA and IgG blood work also showed normal levels. We are thinking it's my nickel allergy, specifically what's called an "id" reaction. That seems to be the only other thing that fits timeline-wise. We can find out for sure with an allergy testing panel, but for personal scheduling reasons, I can't do that (*if* I choose to at all) until at least November (maybe not even until January). So, for now, I will be getting a nickel content testing kit and going through my jewelry box and removing all culprits....since I knew already I had a nickel allergy, I just never though it could be so severe and it seems to be getting worse each time, so no more nickel for me.
  9. Hubby was very excited to find out that Marshmallow Fluff is naturally gluten-free, and emailed this recipe which he found on the Fluffernutter website to me. All I had to do was swap out the flour for gluten-free flour, add some Xanthan Gum, and here it is! Overall, these were good and tasted great....even a friend at work really liked them. The filling, in particular, is fantastic and absolutely addictive. Personally, I don’t think the cake part of these whoopie pies is quite right, but it's still very good for gluten-free. Although I’ve never made this recipe with regular flour (or any homemade whoopie pies for that matter), so I don’t know how it compares to how the cakes would have turned out with regular flour....and for all I know, maybe they are exactly how they should have been. Don’t get me wrong due to my minor criticism, though....I would happily make (and eat) these gluten-free treats again. Cakes: * 1 egg * 1/3 cup vegetable oil * 1 cup sugar * 2 cups King Arthur Gluten Free Multi Purpose Flour plus ½ - 1 teaspoon Xanthan Gum * 1/3 cup unsweetened cocoa powder * 1 tsp. baking soda * 1/4 tsp. salt * 3/4 cup milk * 1 tsp. vanilla extract Directions: 1. Heat oven to 350 F. 2. Grease two large cookie sheets and set aside (I used Silpat). 3. In a large bowl with mixer at medium speed beat egg and vegetable oil. Gradually beat in sugar and continue beating until pale yellow in color. 4. In another bowl, combine flour, xanthan gum, cocoa, baking soda and salt. 5. In a measuring cup combine milk and vanilla. 6. Add flour and milk mixtures alternately to eggs and sugar, beginning and ending with dry ingredients. 7. Let sit 10 minutes. 8. Drop by tablespoons onto cookie sheet (I used a melon ball scooper, spreayed with Pam of course to make sure it lets go of this sticky dough). 9. Bake about 10 minutes or until the cakes are no longer sticky/wet. (The original recipe called for only 5 minutes of baking time, but I found this wasn't enough -- you can see my failed sticky/soggy cookie in the background of the picture above.) 10. Remove to wire racks to cool. Note: The original recipe indicated that the cakes would spread a lot during baking, but I didn’t find this to be the case. The stayed pretty much the same shape and size they were when plopped onto the cookie sheet. Perhaps this was due to too much Xanthan Gum, and reducing the Xanthan Gum would make them not only bigger, but of a better texture, too? With the amount of Xanthan Gum that I used, they were nowhere near crumbly, so doing with less should be no problem at all. Filling: * 1/2 cup creamy peanut butter * 1/4 cup butter or margarine (1/2 stick) * 2 cups confectioners' sugar * One 7 ½ oz. jar Marshmallow Fluff * 2 tbsp. milk Directions: 1. Bring butter to room temperature. 2. In a medium bowl with mixer at low speed, beat butter and remaining ingredients until light and fluffy. (And try not to eat it all with your fingers before putting it into the sandwiches!) 3. When the cakes are cool, use filling and two cakes to make sandwiches. Makes 15. 15 sandwiches (I never said they were healthy! lol): * 384 calories * 5 grams protein * 63 grams carbs * 13 grams fat * 1 grams fiber * 167 mg sodium
  10. Has anyone ordered/used the "Gluten Free Lifestyle" by Katie Ross cookbook series? Is it worth it? Should I shell out the money? Thank you in advance for your advice. Thhis is what they look like:
  11. I have not yet. Sorry. But I see no reason why nuts, seeds, spices, etc. can't be added.
  12. Some places also call it "Forbidden Rice." - same thing. And yes, its nutty and smells like popcorn while it's cooking (really!).
  13. Oh my goodness where are you buying your flour??? I get a box at my local supermarket (Market Basket in the New England area) for only $3.99, making this homemade bread WAY cheaper than what I'd pay for that miniscule loaf of Udi's at the same store.
  14. We just picked up a box yesterday....and actually (believe it or not) they were only 1 penny more in cost than the same size box of regular rice krispies! Maybe we just got lucky with our supermarket. I thought they tasted a little less sweet, but that's fine by me. And rather than getting soggy like regular Rice Krispies do in the milk, they got chewy. I liked them for sure.
  15. Have you tried the gluten-free rice krispies? I'd love to know what you think of them. The only difference between them and regular (ingredient-wise) is no Malt Flavoring, and they are made with Brown Rice instead of White. I wonder if the Brown Rice makes up for the lack of Malt Flavoring. It also bugs me that they charge *more* for the gluten-free cereal when it has less ingredients and surely must cost them less to manufacture. Grrrrr.
  16. Whoops, sorry. I was mixing up the two concepts. I meant to say: So, if I am understanding that document, and what you said here, correctly....it is safe to assume that unless the label says... •"Caramel Color (Wheat)" in the ingredient list; or •"Contains Wheat" under the ingredient list that there is NO wheat in the product...HOWEVER, the caramel color COULD have (although unlikely did) come from barley or some other non-wheat gluten-containing source? And it's really only the Malt Flavoring that we need to worry about, because we know that comes from barley usually but they are not required by law to declare barley as the source on the label (only wheat)?
  17. Sorry, I'm a "needs proof or back-up" kind of girl. I can't help it. I don't mean to be a pain. I just really find it hard to blindly accept things. It's not personal towards any of you at all. Blame it on my upbringing?
  18. So, if I am understanding that document, and what you said here, correctly....it is safe to assume that unless the label says... "Malt Flavoring (Wheat)" in the ingredient list; or "Contains Wheat" under the ingredient list that there is NO wheat in the product...HOWEVER, the malt COULD have come from barley or some other non-wheat gluten-containing source?
  19. I notice that footnote 3 on the Unsafe Foods list says: "The problem with caramel color is it may or may not contain gluten depending on how it is manufactured. In the USA caramel color must conform with the FDA standard of identity from 21CFR CH.1. This statute says: the color additive caramel is the dark-brown liquid or solid material resulting from the carefully controlled heat treatment of the following food-grade carbohydrates: Dextrose (corn sugar), invert sugar, lactose (milk sugar), malt syrup (usually from barley malt), molasses (from cane), starch hydrolysates and fractions thereof (can include wheat), sucrose (cane or beet). Also, acids, alkalis and salts are listed as additives which may be employed to assist the caramelization process." Can anyone point me to the section of law that says if the Caramel Color came from a gluten source, that the label must say so?
  20. Does anyone know how much gluten would be found in the amount of Malt Flavoring found in a bowl of cereal (most cereals seem to contain this - IMO unnecessary - ingredient)? Like if a slice of bread has X-units of gluten, how many units would that bowl of cereal have, assuming the Malt Flavoring is the *only* gluten ingredient in it? How about Caramel Coloring.....same question in relation to a bowl of cereal or a can of cola. Thank you, all!
  21. I let it rise until it was an inch or two shorter than I wanted the finished loaf to turn out (it rises another inch or two while actually baking). I didn't watch the clock, but it was maybe 30 minutes? I like to let mine rise until it's above the top of the pan at least.
  22. Ooh, I am excited to try it with some coconut flour now. Thanks for the tip!!! The Bob's Red Mill page re: coconut flour says: "You can replace up to 20% of the flour called for in a recipe with Coconut Flour, adding an equivalent amount of additional liquid to the recipe." Did you add any extra liquid to the recipe?
  23. You could probably do it without a stand mixer (just need a bit of elbow grease), or using a regular hand mixer, although I haven't tried either of those ways myself.
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