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RiceGuy

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Everything posted by RiceGuy

  1. RiceGuy
    Well, if white rice is ok for you, then I'd hope the white rice flour would be too, no? I suppose you could take some cooked rice and give it a ride in the blender until it is pureed. Maybe put it in there with the rest of the gravy ingredients. Sounds like you may need a digestive enzyme supplement and/or probiotic. Have you tried any lately? My recommendation...
  2. RiceGuy
    Just thought I'd update this... So, I did end up purchasing the cast iron one which can be used on the stove top. It actually works better than I had anticipated. The batter doesn't run out unless I overfill it, which I have admittedly done a few times, as I figure out just how much is needed. But thankfully it doesn't really drip out. The excess generally...
  3. RiceGuy
    I find NOW Foods and Source Naturals are pretty good at labeling. Have you checked what they have on their respective websites?
  4. RiceGuy
    Glad you're gaining confidence in the kitchen! As for thickeners, have you tried arrowroot powder? Many starches and even some flours will also work, including sweet white rice flour, tapioca starch, potato starch or flour, and even coconut flour. I usually use sweet potato flour, though I'll also use French Acadian buckwheat flour, depending on what I...
  5. RiceGuy
    While I don't doubt that some people may experience puffy eyes from gluten, it seems to me that it occurs often from allergies. If she's eating dairy, soy, or corn, try removing those from her diet and see how she does. Other top allergens may also be suspects, but you'd know better than anyone what her diet is like. Another possible cause is a candida...
  6. RiceGuy
    The best thing I know of for tingling, numbness, etc, is magnesium. Although, many other nutrient deficiencies can also be involved, such as B vitamins (including B12), vitamin D, zinc, and others I'm not recalling ATM.
  7. RiceGuy
    For that "extra fluffy" texture, some people like to whip egg whites, and fold them into the batter. There are a few products out there which are supposed to help. One you can find on the Gluten-Free Mall site, to which there is a link at the top of the page. It's called Orgran Gluten-Free Gluten Substitute. Another product is called Expandex, which you...
  8. RiceGuy
    Thanks! Yes, please. Though I can't help but feel that this conversation is too far off-topic, so send it via PM, if you would.
  9. RiceGuy
    Wow, that's very interesting! I've never worked with lard, or shortening either. Even before going gluten-free, I always used a pie crust recipe from an old cookbook which was first printed in the late 1800s. It called for cooking oil, required no refrigeration, and everyone said it was a great crust. I'll have to experiment with coconut oil just to see what...
  10. RiceGuy
    The crock pot idea sounds like it'd work fine, although I've never used one, so I can't advise you about adding liquid. Perhaps cook it in the oven first, then use the crock pot to keep it warm while everything else bakes. Perhaps another option might be to start everything else, then pop the ham in for the last x number of minutes, keeping the temp at...
  11. RiceGuy
    I think pricklypear1971 basically said it - lard is a particularly hard, solid type of fat. Although it's not just the nature of the fat, but the method of preparation. In that recipe you used, I suppose the ingredients were mixed to a large crumb stage, so that it was fairly loose, rather than being a completely uniform and smooth ball of dough. And therefor...
  12. RiceGuy
    I'll also suggest coconut milk. However, since buttermilk is acidic (apparently somewhat more acidic than regular milk), your recipe may include baking soda (often included to neutralize the acidity of dairy ingredients) in addition to baking powder. You can add some vinegar to the milk to approximate the acidity of buttermilk, or leave out the baking soda...
  13. RiceGuy
    Yes, the same principle. Another example would be pie crust. Having far more oil than water prevents the gluten from forming the long chains which give breads and pasta that characteristic elasticity. That's why pie crust is relatively crumbly and brittle. Therefore, since gluten-free flours are essentially on the opposite end of the scale - that is, they...
  14. RiceGuy
    That's an important bit of information! Since the dough isn't really supposed to rise, and since it's supposed to remain sorta soft after baking, I would not use any gums. Also, since gluten-free flours already don't hold together very much on their own, the fat content should likely be reduced, to a relatively small amount I'd think. This might be a good...
  15. RiceGuy
    The most desirable dough recipe for you depends on what type of crust you prefer. Crispy, or soft, or chewy, etc. In any case, I'm thinking it'd probably work best to bake the crusts first, then assemble the pizza, and bake to melt the cheese.
  16. RiceGuy
    It depends on what you're trying to make. What's the recipe supposed to be for?
  17. RiceGuy
    As was stated, pancakes and cookies can turn out well without any gums, and thus far I get better results without much of any binders in pancakes, and none in cookies. I agree with what Glutin-Free Man said. As for chia seeds, I haven't found any need to grind them. Simply soaking them in water works well - similar to soaking flax seeds. Though flax not...
  18. RiceGuy
    I think the way I'd approach it would be as others have already mentioned - adding additional flour and/or reducing the fat content. The fat in particular can be a problem for gluten-free baking, since the amount a traditional wheat flour recipe calls for is often chosen to kinda do a tango with the gluten. That is to say, gluten holds the dough together...
  19. RiceGuy
    Thanks. I'm glad it will provide a bit of entertainment and a diversion. Good point, although I'd hope for a nicer term. I originally wasn't even going to include any negative words, but that seemed to limit the word choices too much. I'm open to suggestions. Although "poop" is a palindrome, it doesn't give me any "urge" to include opposites like ...
  20. RiceGuy
    All the research I've done on B12 indicates that there is no known upper limit. No ill effects have ever been found. There have been studies showing that even as much as 60mg (60,000 mcg) per day can be beneficial for certain conditions such as MS. However, the method of testing may be in question, as there are at least two different tests which I'm aware...
  21. RiceGuy
    There's no reason to feel discouraged. The things you stated can happen to anyone, gluten-free or not. But you don't have to let those failed loaves go to waste. You can slice them up, toast or bake until crispy, then crumble them up to use as bread crumbs, or in a "graham cracker" type crust.
  22. RiceGuy
    It is tough to say how long it may take for proper nutrient absorption to take hold. It took my digestive system over a year to get to the point where it could handle something other than pureed vegetables. However, I never got diagnosed by a doctor. I figured it out myself, as an adult. So there are many years of damage, and I have my doubts that a full...
  23. RiceGuy
    In what way is your appetite worse? Do you mean more hunger or less? If you're eating gluten-free breads and pasta, you might find it helpful to put those aside for awhile, and focus on whole, unprocessed foods. Fresh veggies, fruits, legumes, nuts, seeds, grains, etc should provide the best nutrient value. In addition, a good quality digestive enzyme...
  24. RiceGuy
    Then perhaps their quinoa flour is made from rinsed grain. The one I tried wasn't BRM. I'd try milling it if it's soft enough to grind in a coffee grinder, as I don't have a grain mill. Any opinion on whether that'd work? I've been able to grind buckwheat this way, but not harder grains like sorghum.
  25. RiceGuy
    I also tried quinoa flour, and couldn't tolerate the bitter taste. Apparently, quinoa has saponins, which are responsible for the bitterness. A number of forum members has stated that rinsing the grain before cooking is essential to reduce the bitterness. Perhaps making flour from it prohibits such rinsing.
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