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RiceGuy

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Everything posted by RiceGuy

  1. RiceGuy
    Do you mean like fruit cocktail only with a thick sauce? If so, I suppose you could use sweet rice flour or cornstarch or tapioca or other starch to thicken the juice of regular fruit cocktail. Just pour the cocktail into a small sauce pot, add the flour/starch (stir out any lumps), and heat on low/medium for a few minutes until it thickens and clarifies...
  2. RiceGuy
    Wouldn't that be the same as eating gluten? Heh, a "bellycam"? Seriously though, this does sound promising, and I'd like to think it'd be developed to the point that it'd be extremely reliable, and become the standard. That is unless/until something better comes along.
  3. RiceGuy
    If they aren't rising in the oven then I'd say it's because the baking powder is already fizzled out by the time they're put on the baking sheet. The first solution which comes to mind is to use a SAPP (Sodium Acid Pyrophosphate) type baking powder. This type is heat-activated, so it doesn't begin the leavening action until the biscuits are in the oven. However...
  4. RiceGuy
    I've yet to find a safe buckwheat, and thus the flour from every source I've tried has also proved unsafe for me, with one exception. That exception is the buckwheat flour from Bouchard Farm. They grow and mill their own, and that's all they grow, and that's all they mill. It's a different variety of buckwheat than I've ever found anywhere else too. However...
  5. RiceGuy
    For something like tomato sauce, there's Open Original Shared Link. It really does taste a lot like tomato sauce, though I make my own, so I don't know how that product compares. I'd like to think it's just as good if not better. Sometimes I'll use macaroon (finely shredded) coconut in place of grated cheese, though coconut flour with salt blended in tastes...
  6. RiceGuy
    I find that they do help, not only with digesting food more completely, but with what I call "balloon belly". But I found many are not safe because they contain maltase (or malt diastase), which is derived from barley. However, the most effective digestive enzymes are the ones derived from microbial sources, as they can handle the acidity of the stomach,...
  7. RiceGuy
    I think what dilettantesteph said is accurate. For me, products labeled gluten-free can still be a problem, especially when grown, transported, or processed using shared equipment. The 20 ppm limit is too high for me. If I catch a whiff of wheat bread or toast, I know I'm gonna have a reaction.
  8. RiceGuy
    Although Barry Farm has a gluten-free sourdough starter, the Open Original Shared Link for it suggest to me that you could easily make your own. It does start with yeast, but I think that is often done so that you don't end up with the wrong colonies of bacteria, thus spoiling it. I wonder about using a fermented product such as Open Original Shared Link...
  9. RiceGuy
    What temp are you baking it at? Do you keep the dough covered while it rises? Given the darkness of the crust, it does appear that the temp is too high. You might also need to adjust the rack position within the oven.
  10. RiceGuy
    Oh, yes. I did find that one on Amazon too, but the vague description leaves me wondering if it's worth the extra cost. The reviews are less than encouraging, apparently due largely to very poor quality. Yeah, the grids/plates were removable, and believe me I did consider ways to clean them effectively. However, given the uneven surfaces, it'd really...
  11. RiceGuy
    As I mentioned in the first post, all the typical ones on the market today have chemical-based non-stick coatings. These contain BPA and/or other toxic substances.
  12. RiceGuy
    I wish it were that easy. But the seasoning of cast iron tends to form layers such that it could harbor gluten for who-knows-how-long. The only way I'd trust it is to "sand-blast" the grids down to bare metal, and season them again. I did find a cast iron waffle maker made in Belgium, for professional chefs, but of course it's brutally expensive.
  13. RiceGuy
    Yes, I find that digestive enzymes do help, with a few things too. Not just better digestion of food in general, increasing nutrient absorption, but also stuff like that "balloon belly" so many of us seem to get. Others who are dealing with frequent gas may also find digestive enzymes helpful in that regard. However, you do need to be careful to select...
  14. RiceGuy
    Thanks Takala, that's the cast iron one I referred to, only I found it on Amazon. Reviews there are mixed as well. Guess I'll have to take the plunge and hope for the best. Sure wish cast iron could be reliably and easily cleaned of all gluten, as I did find a used electric waffle maker with cast iron plates. Looked nice, and would make 4 waffles at once...
  15. RiceGuy
    If I understand your description correctly, I've seen electric ones like that, but not cast iron. Do you know what brand it was? Here's one of those flip ones which I've seen:
  16. RiceGuy
    Interesting idea. I'm not sure, but it sounds like it may work, at least as well as on the stove. Although certainly more energy intensive, heating up the kitchen a lot more. Guess I'll do some searching on that to see if anyone has tried, and any pitfalls, pros and cons there might be.
  17. RiceGuy
    So, I wanted to make gluten-free waffles from scratch. Looked around for a nice electric waffle maker without chemical coatings, aluminum, or any other unsafe material for the grids/plates, and have come up empty Why oh why can't we have an electric waffle maker with cast iron, stainless steel, or other safe grids/plates? All I can find in cast iron...
  18. RiceGuy
    Do you share a home with anyone eating gluten-containing foods? If so, are you sharing any condiments, spreads, cooking utensils, pots, pans, etc? Some brands of rice may not be safe though. What brand was it? Although you might have some sensitivity to certain kinds of fiber, it does sound like a case of CC to me. But of course you know your body better...
  19. RiceGuy
    Not all coconut milks are the same. If you like the taste of coconut, then the milk should be fine if you get a good quality product (and it hasn't expired of course). As for rice milk, do be sure to avoid Rice Dream, since it contains gluten contrary to the company's claims.
  20. RiceGuy
    You have a few choices. A common one is tofu, though there is quite a controversy about soy. Another choice is avocado, which will give you a very scrumptious and creamy consistency. Pureed white beans can make a very creamy consistency too. Yet another is protein powder, such as pea, rice, or hemp protein. Coconut cream may also work, though the flavor may...
  21. RiceGuy
    There are various ways to make your own milks, be it with coconut, or other nuts, seeds, etc. The most economical and best tasting way I know of for making coconut milk is to start with shredded coconut or coconut flour. Methods depend on what kitchen appliances you have, dietary restrictions, etc. Since I haven't published my recipe book yet, I can't...
  22. RiceGuy
    Nutrition labels should include both volume and weight measurements. For flours, it is often (but not always) 1/4 cup. Then the weight is typically given in grams. There are 454 grams per pound.
  23. RiceGuy
    Based on the amount of water most flours absorb, I'm sure subbing with a comparable volume would be better than going by weight. You may still need to adjust the amount of flour or water a little though, depending on what is being subbed for what. Accept for coconut flour, which absorbs a lot more water than most other flours. Other nut flours might also...
  24. RiceGuy
    Here's some additional info: Open Original Shared Link Certainly looks like a gluten-free version is doable. Cookie on the outside, bread on the inside. So why not just use a favorite gluten-free bread recipe for the inside, and a favorite cookie recipe for the outside?
  25. RiceGuy
    Rice Dream does have gluten due to the fact that they include something from barley as I recall. There are a number of safe brands which have been mentioned on the forum, though I always make my own non-dairy milk when the occasion arises, so I don't know specifics. But I know Pacific and Blue Diamond are brands which have been discussed. If you haven't already...
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