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MerrillC1977

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

Everything posted by MerrillC1977

  1. MerrillC1977
    Thank you!. I will try these tips for sure.
  2. MerrillC1977
    Guar Gum has a high incidence of laxative effects.
  3. MerrillC1977
    I've also read that "For breads...substitutes for guar or xanthan gums include milled flax seeds, coconut flour, and a yam product called glucomannan. All of these can be used 1:1 to substitute for either guar or xanthan gum." Anyone know anything about this (specifically I am interested in the coconut flour) or have any expeirence with it? Thank you...
  4. MerrillC1977
    Yes, I've also read that doubling is the way to go....but I've also read that a 1:1 substitution is the way to go, too. Hmmmm.
  5. MerrillC1977
    Guar Gum is even worse, imo.
  6. MerrillC1977
    If I wanted to use Gelatin instead of Xanthan Gum in my baking, how much do I use? For example, if I use 2 teaspoons of Xanthan Gum for bread, how much would that translate to in Gelatin? Or if I use 1 teaspoon of Xanthan Gum in my cookies, how much Gelatin would that translate to? Thank you!!
  7. MerrillC1977
    I have been reading a lot about Xanthan Gum lately, because well....it seems to need to go into most gluten-free baked goods. My research tells me that xanthan gum can be used as a laxative, as a cholesterol lowering agent and as a blood sugar lowering agent. See: Open Original Shared Link and Open Original Shared Link Last night, for example...
  8. MerrillC1977
    Not to be argumentative, but I don't think this statement is completely true. There are vitamins and minerals (and of course calories, carbohydrates, proteins and fats) in wheat, barley and rye that the body can certainly utilize and even needs....however, it's pretty easy to get those same vitamins and minerals etc. from other sources, too. So, while it...
  9. MerrillC1977
     Gluten-Free Apple Pie CRUST INGREDIENTS 1 cup white rice flour ½ cup sorghum flour ½ cup potato starch 1 Tablespoon sugar ½ teaspoon Kosher salt 1 teaspoon cinnamon 4 ounces (1 stick) unsalted butter, cubed and chilled 1 egg 2 Tablespoons apple cider vinegar FILLING INGREDIENTS 2-¼ pounds of apples 2 Tablespoons unsalted butter 1 ...
  10. MerrillC1977
    THIS IS AN IMPROVEMENT ON THE RECIPE (above) THAT I POSTED PREVIOUSLY.... Open Original Shared Link, for those that may not know, is a sandwich made with peanut butter and Open Original Shared Link. It's apparently a New England thing, and very much a favorite of Massachusetts kids. You'll notice that I call this recipe "Version 2.0" -- that's...
  11. MerrillC1977
    Lol. We have 2 cats in our house. So, we feel your "pain."
  12. MerrillC1977
    I let mine rise until it's about an inch ABOVE the top of the pan. Maybe try that? I am not sure why your results are not good. Maybe, as I mentioned above, it's an issue of altitude.
  13. MerrillC1977
    Maybe it's an altitude thing? I know on some regular cake mixes for example, they have you adjust certain ingredients if you are above/below a certain altitude. Maybe that's why you are getting different results that I do? I am in Boston, where are you? Unfortunately, I don't know the answer to the question, so I am just speculating. I'm sorry I...
  14. MerrillC1977
    Who needs wheat flour to make the most awesomest brownies ever? Not me! I made these over the weekend to take to a friend's house (she's gluten-free and also lactose intolerant, and Hubby and I wanted to make a dessert that we can all enjoy). None of us had any problem enjoying the holy hell out of these.... Ingredients: 1 cup of light...
  15. MerrillC1977
    Two things I've seen on TV lately that realy bugged me: First, I was watching Paula Deen on the Food Network a few days ago, and she had some guest cook with her who claimed that Pastry Flour is gluten-free. Simply wrong, yes? Second, I am watching Chopped right now, and one of the cooks said that Buckwheat Flour is "highly glutenous." I hope...
  16. MerrillC1977
    I would love to incorporate oat flour into a recipe. I love oats. I will definitely try it. I once made protein muffins using oat flour that I ground up myself from whole oats(and no wheat flour at all) and they came out really well. Come to think of it, I didn't use (or even have) Xanthan Gum at that point, and they came out well -- no crumblies. ...
  17. MerrillC1977
    I agree that nutritionally this bread needs some work. I am currently experimenting with multigrain recipes and will post when I come up with a good one.
  18. MerrillC1977
    Is there anyone around the Massachusetts / New England area who might know where to buy these? Mission Super Size White/Yellow Corn Tortillas Open Original Shared Link I wouldn't think they should be a rare product, but I can't seem to find them in any stores near me.
  19. MerrillC1977
    I love the idea of a 7 x 11 pan. I wish my loaves turned out just a bit bigger all around than they do, and I think this will do the trick. I am going to have to get one.
  20. MerrillC1977
    Whoops. My bad. I mis-read my own recipe! I thought I had less yeast than you. Lol. I think your bread looks even better than mine, and I will be trying your recipe this weekend. I have one other recipe I was planning to try, too, and since it requires that I buy separate flours and make my own mixes, I plan to try yours, too. What kind of/shape...
  21. MerrillC1977
    This is very close the the blend ratio that KA gives on their website. I bet your increasing of the tapioca makes your bread more bread-like than that made with the KA flour. According to some gluten-free baking literature I have been studying, tapioca "provides moisture and lightness; prevents crumbling in cakes and breads; lightens while adding...
  22. MerrillC1977
    Thank you for all the compliments everyone. I am also reading and studying very carefully my new eBook cookbooks, and I am learning a TON about the different flours, their tastes, how they affect the baking of certain/particular items, etc.....and will be experimenting with other recipes soon. I will be sure to post any/all successes.
  23. MerrillC1977
    This looks FANTASTIC....just like scali bread. How does it taste?
  24. MerrillC1977
    I will keep an eye out, but I am pretty convinced at this point, based on several factors, that it was nickel all along. And we are always checking on his colitis. However, a question -- if it was DH....would the rash resolve itself even though I never stopped eating gluten (I am referring to the first few times I got the rash, lat year and prior...
  25. MerrillC1977
    I haven't read or tried any of the actual recipes yet, but as far as educational content about flours, gluten-free cooking in general, etc...yes, I think it's worth it. You can get the whole series for about $40 I think it was.
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