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arc

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Latest Celiac Disease News & Research:

Everything posted by arc

  1. arc

    ARCHIVED Chinese Food

    arc replied to LDJofDenver's topic in Gluten-Free Restaurants

    I don't remember the exact name but it was the only Thai booth that I saw there. It was kind of centrally located, right by where the Purina dog show was, if you happened to see that. We took food, too, and ate that for lunch. By dinner time, we were just hoping for something different. The kids were also wanting to try "fair food". Sometimes, it's nice...
  2. arc
    Yes - glutinous rice flour
  3. arc
    Okay, I just posted this in a different sub-forum. Might as well get it into the recipe section : Here ya go. Looks and tastes just like the real stuff. Even "regular people" like it: Gluten Free Bread
  4. arc

    ARCHIVED Chinese Food

    arc replied to LDJofDenver's topic in Gluten-Free Restaurants

    I've had good luck with Thai and Vietnamese. The more authentic the better. You have to make sure they don't use soy sauce, though. I wouldn't even attempt Chinese or Korean. Last summer, my family was at the Oregon State Fair. We were looking to see if there was any possibility of eating there and came across a Thai food booth. I asked the guy at the...
  5. arc
    Here ya go. Looks and tastes just like the real stuff. Even "regular people" like it: Gluten Free Bread
  6. arc
    We use Taste Of The Wild dog food. It is completely grain free. It is kind of expensive but, since it such high quality, you don't need to give them much. Our Aussie gets a soup can's worth a day and is thriving. They also make a feline version that we give to our cats. Open Original Shared Link
  7. arc
    I know this is an old post but I wanted to mention to the OP that I couldn't eat beans in any way, shape or form when I first went gluten free three years ago. I cautiously tried them again after about a year and found I could eat certain ones like Great Northern or pintoes but kidney beans would really bother me. However, after three years, I can eat...
  8. arc
    Glad it worked for you. It is pretty good, with a very good texture. We still haven't experimented with the other flours yet. Maybe this weekend.
  9. arc
    Sorry that I am just getting back to you. I only get on here occasionally. To be honest, I don't know what panini bread is, so can't help you there. We did try a new variation of the protein bread this weekend. We had some buckwheat to use up so used buckwheat instead of the flax. I thought it turned out great. Same good texture but the...
  10. arc
    +1 We've had good luck with that one and even the non-celiacs like it.
  11. arc
    To be honest - we guessed. It worked out well, so we stuck with that proportion.
  12. arc
    We melt the butter first. I honestly don't know. I suspect that the sweet rice works better because it is lighter and "stickier" and binds together better (it isn't gritty at all). Brown rice flour is a denser flour (we don't use it at all) so may contribute to the collapse. I guess you could try it and let us know what happens. One thing that...
  13. arc
    I think most of the people that have had problems with the bread collapsing haven't been using the higher protein bean flours. If you like the flavor, the bean flour should work okay. If you don't (like me), try my variation. As for the flours and starches, do you have an asian market near you? We don't but make a trip to a nearby city every few months...
  14. arc
    I wanted to report on some changes we made to the original recipe that really made a difference for us. Maybe it will help someone else. The problem with most gluten free breads is the loss of the protein. The protein helps build the structure of the bread and helps keep it from collapsing. That is why bean flours are so popular in gluten free baking ...
  15. arc
    400 IU a day isn't nearly enough to overcome a deficit. It is enough to prevent rickets and that's about it. If you get a supplement, make sure it is D3 and not D2 as the D2 isn't nearly as effective and runs some risks for overdose. There is a lot of good info here: Open Original Shared Link
  16. arc
    Potato flour and starch are different but tapioca starch and flour are the same thing. Clear as mud, eh? I listed the flour mixes that my wife uses in "Alton Brown Chocolate Chip Cookies" thread. They work really well.
  17. arc
    1 cup rice flour, 1 cup tapioca starch, 1 cup corn starch, 1 tablespoon potato flour (not starch) My wife has had really good luck replacing flour in recipes with this on a 1:1 basis. She adds 1/2 tsp of xantham gum per cup at the time of baking. For quick breads (zucchini bread) and muffins, she uses a mix of featherlite and Bette Hagman's gluten free...
  18. arc
    AB is really big on cooking by weight rather than measuring, due to the differences in density. A little digital food scale works great for this. FWIW, my wife makes the regular tollhouse recipe, replacing the flour 1 to 1 with featherlite mix and they come out fantastic, just as good as the "real" ones. People that have eaten them have had no idea that...
  19. arc
    I think that, for me, the reason the bread mixes are so terrible is because almost all of them use bean flour, which I can't stand. It tastes like someone mixed bean sprouts into the bread. We don't do bread very often, but when we do, we make Laurie's flax bread (substituting sorghum for the garfava flour). It is excellent, holds up well and has good...
  20. arc
    I think that for me it is because I feel so much better since going gluten free that the symptoms are much more noticeable in comparison. That said, I do feel that I am more sensitive now.
  21. arc
    I may not have spelled that right. It's a type of sausage - like a big bratwurst.
  22. arc
    When we have cheese fondue, we have cauliflower, broccoli, raw mushrooms (on of my favorites), apple chunks, banana, pineapple chunks and thuringer slices.
  23. arc
    That would be me, too. I can't stand the stuff, even in tiny amounts. All of our baking is 100% bean free.
  24. arc
    I have most definitely reacted to KC Masterpiece BBQ sauce. Usually have good luck with the Kraft BBQ sauces (though the BBQ snobs might turn up their noses ).
  25. arc
    My wife makes banana bran muffins with Nutty Flax all of the time and none of have ever reacted to it.
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