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MerrillC1977

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Everything posted by MerrillC1977

  1. MerrillC1977
    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...
  2. MerrillC1977
    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. MerrillC1977
    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...
  4. MerrillC1977
    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. MerrillC1977
    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. MerrillC1977
    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...
  7. MerrillC1977
    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...
  8. MerrillC1977
    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...
  9. MerrillC1977
    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...
  10. MerrillC1977
    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. MerrillC1977
    I have not yet. Sorry. But I see no reason why nuts, seeds, spices, etc. can't be added.
  12. MerrillC1977
    Some places also call it "Forbidden Rice." - same thing. And yes, its nutty and smells like popcorn while it's cooking (really!).
  13. MerrillC1977
    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. MerrillC1977
    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...
  15. MerrillC1977
  16. MerrillC1977
    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...
  17. MerrillC1977
    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 car...
  18. MerrillC1977
    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?
  19. MerrillC1977
    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...
  20. MerrillC1977
    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...
  21. MerrillC1977
    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...
  22. MerrillC1977
    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.
  23. MerrillC1977
    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?
  24. MerrillC1977
    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.
  25. MerrillC1977
    Ooh, quinoa sounds like it would be lovely!
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