Sweetness

I've read that using Funyons (not sure about the spelling!) crumbled on the top of the casserole is a good substitute for the French's onion rings. I haven't tried it myself, though!! I don't think I'd put them on the top until the casserole is almost done baking, because I think they might burn easily. C Open Original Shared Link

I also use potato starch in my roux...it makes a great paste with the butter! I get an even thickening every time. (And yes, in my German Potato Salad, too!) Sweetness

I have been using pita bread instead of bread for sandwiches and my kids, in particular my 14-year-old and 3-year-old (and me!), love the pita bread much more than gluten-free bread...and yet, we love the bread, too! It just seems like the pita bread doesn't overwhelm the sandwiches as much as gluten-free bread does...and, it freezes/thaws so nicel...flexible...

Hello... I don't know if you have tried the recipe above, but I have. I think that it took three weeks to get the awful taste of that bean flour out of my mouth!! There are certainly better recipes out there, especially if you like ones like the Glutino ones. The recipe I use is on my website and I have found that not only are they easy to make...

Chicken Pot Pie Crust This is a nice and easy recipe for a pie crust that you can use to top your own favourite chicken pot pie recipe. It rolls out very nicely. Preheat oven to 435 degrees F. Flour Mixture: 1 cup white rice flour, 1 cup tapioca flour, 1 cup cornstarch, and 1 Tblsp. potato flour. 2 1/4 cup gluten-free flour mixture (from...

Chicken Pot Pie Crust This is a nice and easy recipe for a pie crust that you can use to top your own favourite chicken pot pie recipe. It rolls out very nicely. Preheat oven to 435 degrees F. Flour Mixture: 1 cup white rice flour, 1 cup tapioca flour, 1 cup cornstarch, and 1 Tblsp. potato flour. 2 1/4 cup gluten-free flour mixture (from...

I admit, at times my KitchenAid has been going so hard that it has taken a few trips along the kitchen counter...one of these days when my back is turned, it's going to fall on the floor! C

Yes, it's great But, when making bread or bun, you should beat it on at least 6 or 7 for the time indicated, in order to help with the proper texture. C

Don't be afraid of your KitchenAid...my pink KitchenAid is my new best friend C

I have said so many times since I went gluten-free that I soo wish I had gone for at least one last egg roll!! I miss them very much, too! I've tried making egg rolls out of the spring roll wrappers. I have to say that we still managed to eat every last one of them, but they were very greasy (even for me!). I think one of these days I am going to...

Yes, I use the paddle on my KitchenAid mixer. And yes, the shortening I use is the butter-flavoured Crisco. C

We make them using bread\crumbs seasoned with salt and pepper, with Italian seasoning, onion powder, garlic powder, and parsley. I use the string cheese sticks, which I keep in the freezer until I am ready to make the cheese sticks. I cut each stick in half, coat it thorougly with tapioca starch, then into an egg/milk mixture, then into the breadcrumbs...

Sorry, but there are eggs in the recipe! You might be able to replace them using egg replacer, I don't know...what do you usually do instead of using eggs otherwise? C

I would like to share a recipe with you that mimics the taste/feel/smell of the buns my mother makes (Grandma's Buns). I really missed these when I had to go gluten-free and so I worked on a recipe that closely duplicates them. Moreover, this recipe works great for hamburger and hotdog buns, so with BBQ season fast approaching this recipe might come in...