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lonewolf

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Everything posted by lonewolf

  1. lonewolf
    I haven't seen this in the stores here, but I will definitely look. I make them from scratch all the time and they are easy and not too expensive. I wonder if the mix would be cheaper than the tapioca flour from the HF store.
  2. lonewolf
    If you talk to the mom and explain cross-contamination issues and it seems like she understands, I would accept the kindness. Fruit and whipped cream seem pretty safe, as long as the person is aware of CC. Being careful is a VERY good thing for your son to be, but there has to be a balance. Accepting the kindness of others is also an important skill ...
  3. lonewolf
    I found this - it might be of help when planning your daughter's meals. My son was intolerant to dairy when he was a toddler too, so I know it can be tricky to have them get enough calcium and protein. Since she isn't having any dairy at all, you probably do need to make sure she gets some extra protein from meat, fish, poultry, or beans. Most kids get...
  4. lonewolf
    I coach high school basketball and that's the first day of practice!
  5. lonewolf
    Weigh in day! I'm at 168 today - a bit higher than where I wanted to be, but oh well. I enjoyed my "free day" over the weekend by eating pancakes for breakfast and having some gluten-free scones too. I think I'm retaining a bit of water because I was only 167 on Saturday morning. Hopefully more will come off for next week. I have 13 pounds to go by Nov...
  6. lonewolf
    This is definitely tricky. Eggs are a great help in pancakes. Have you tried waffles instead? I had better luck with those when I couldn't have eggs. Flax seed isn't a great egg replacer when you need it for fluffiness - use egg replacer and a bit of baking soda and vinegar or lemon juice. For a flour mix have you tried brown rice flour, white rice...
  7. lonewolf
    I haven't tried this in a recipe, but it might work. I left half a carton of Sharon's Coconut Sorbet out of the freezer for a couple of hours. I opened the carton, expecting soup. But it looked like it was still frozen. It was cold and about the consistency of whipped cream. I tasted a little - it had a definite coconut taste, but reminded me of whipped...
  8. lonewolf
    Welcome Hummingbird! I'm a daily weigher too, although I only write it down and "count" it on Mondays. I hope we can help you out. I'm doing moderately low carb - trying to stick to around 100g of carbs a day. Maybe we can exchange low carb meal and snack ideas. Donna, good to see you here again! I'm still motivated and am starting to tell that...
  9. lonewolf
    Hi Kat, Glad to see that you're still here! I appreciate your response. I finally saw a weight loss on the scale this morning. If I eat too many carbs (more than 100-120 grams) I can't lose weight. If I eat much more than 1200 calories, I don't lose weight fast enough to keep myself motivated. I do have enough energy, so I think I'm giving my body...
  10. lonewolf
    I followed all the directions exactly. My flour is my tried and true mixture. I guess this is what it's supposed to be like - definitely a "skinny" crust. No problem, since my kids liked it really well. I guess I was just expecting a bit thicker crust, although with a cup of milk and an egg for 1 cup of flour I should have realized that it was going to...
  11. lonewolf
    Is anyone interested in reviving this thread? I've been very dedicated and haven't cheated and have been exercising regularly. But, I haven't lost any weight since I posted 10 days ago. I'm not sure what's up - I've been eating between 1000 and 1200 calories a day and working out 5 days a week. I'm hoping that if I stick with it I'll drop a few pounds...
  12. lonewolf
    I made this last night, but it didn't turn out like I expected. Everyone liked it fine, but I think I must have done something wrong with the crust. It was like a thin pancake batter and tasted like crepes when it was finished. My kids really liked it and two of them took leftovers for lunch, so it wasn't a flop at all, but is this what the crust was supposed...
  13. lonewolf
    I'm pretty sure this isn't the same thing. Tapioca flour is just like cornstarch in texture. Go to a health food store or an asian grocery store and get Tapioca flour or starch (they're the same thing).
  14. lonewolf
    We just went to Red Robin and I was a bit frustrated. (What's new for trying to eat out. ) I had a chicken burger wrapped in lettuce leaves, which was actually good. But the server came out before our order went through to double check on the "allergy" note. She said that the manager said that there is gluten in the salt that they use. I looked at...
  15. lonewolf
    Hi everyone! Welcome Christina! Since I last posted I lost my motivation, gained a bit more weight and then got serious again. I've lost 5 pounds in the past 2-1/2 weeks and have rediscovered my motivation and self-control. It's amazing how great I always feel after I get through the first 3 days without sugar and lots of carbs. I've been trying...
  16. lonewolf
    Thanks for the link. I think I'll try this one this weekend when I can get some quinoa flakes. (I can't do oats.) And thanks Purple and Celiac-Mommy for responding! My kids don't really like the corn thins - too much like rice cakes. And I've tried several different flour blends for the Skillet bread - that's why I've been able to make it so much....
  17. lonewolf
    I know that the bread question comes up constantly, so I'm sorry to ask again, but I am just totally frustrated trying to pack lunches for 4 kids. We have all the "sides" down and they would be happy with sandwiches, but they're starting to get picky about the bread. Two of them are gluten-free and I try to keep wheat bread out of the house to eliminate...
  18. lonewolf
    I second the quinoa flakes. In fact, we just had meatloaf tonight for dinner and I used quinoa in it. I have also used crispy rice cereal, crushed rice chex, crushed rice cakes, flax meal, and crusts from Trader Joe's brown rice bread chopped finely in my food processor.
  19. lonewolf
    "my doctor also recommended adding cholesterol into my diet as it is essential in the conversion process so I guess I'm looking at nuts and shrimp for that one." You might want to try things like butter, cheese, beef and whole milk to get more cholesterol. Nuts are cholesterol free and shrimp has some, but not a lot. I'm sorry I can't be of much more...
  20. lonewolf
    We had this for dinner the other night and 5 out of 6 of us loved it. I doubled the recipe and used frozen corn and a bit extra water. The leftovers made a great lunch the next day. I didn't even put cheese on it and it tasted great. Two of my kids put sour cream on theirs and really liked that.
  21. lonewolf
    When you get more comfortable with gluten-free cooking, try making a gluten-free pasta salad to share and a gluten-free dessert to share. I do this all the time and my food always gets eaten up. I even send gluten-free desserts (usually a berry cobbler) to my husbands work parties when he needs to bring something, since I won't have wheat flour in my house...
  22. lonewolf
    I make muffins, cookies, quick breads, etc. with a simple and relatively inexpensive mix. I follow "regular" recipes and almost always have good results. I just made blueberry muffins yesterday (recipe from Betty Crocker) and I'm making crepes for breakfast. Here's the recipe: 3 C Brown rice flour 1 C Potato starch 1/2 C Tapioca starch 2-1/2 tsp...
  23. lonewolf
    I'm from South King County. Karen - sorry I can't help with the restaurant question. I only eat out at the local health food store deli and Outback (very occasionally). You might want to take a trip to Kent to try out Haley's Corner bakery. I think their stuff is way better than the Flying Apron.
  24. lonewolf
    Coconut oil is good in that coconut/brown sugar frosting for German chocolate cake, but it doesn't work well for regular icing, especially in the summer. It will melt right off the cake on a warm summer day. (I know this from experience.
  25. lonewolf
    I've made icing using powdered sugar, spectrum organic shortening, vanilla and rice milk with a pinch of salt. I basically follow the recipe in my Betty Crocker cookbook. I've thought about using butter flavoring, but don't usually like artificial anything. The icing tasted pretty good - make sure to beat the heck out of it to get it fluffy. If you can...
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