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GFBetsy

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Everything posted by GFBetsy

  1. GFBetsy
    Try this recipe . . . it always turns out very well for me, and both smells and tastes like "real" bread. True Yeast Bread/Pizza Crust - Adapted from Bette Hagman's Gluten Free Gourmet 3 C. gluten-free flour mix 1/4 c. sugar 3 1/2 tsp. Xanthan gum 1 1/2 tsp. Salt 1 3/4 c. lukewarm water 1/4 c. oil 1 tsp. Rice vinegar 3 eggs 1 1/2 Tbs...
  2. GFBetsy
    Welcome again!
  3. GFBetsy
    The one concern I would have with using a crumb crust for those types of pies is that I would be afraid that the filling would leak through the crumbs and burn . . . I don't know if prebaking would solve that problem. My sister made pumpkin pie last week and used a gluten free sugar cookie dough for the crust . . . just pressed it into the pie plate...
  4. GFBetsy
    Anytime!
  5. GFBetsy
    You're welcome! Best of luck, and keep us posted!
  6. GFBetsy
    A hyperlink is the underlined words that you can click on and that take you to a different website (there's a www.celiaccentral.org link in Canadian Karen's post just above this one). When you are adding a reply to the forum, there is a bar at the top of the typing area. It allows you to include Bold, Italics, etc. There are several small icons on the...
  7. GFBetsy
    I'm sure others will chime in . . . but here are some short answers to your questions: If I were you, I would definitely try a gluten free diet to see if it is the gluten that is causing your problems. It won't hurt you, and it may provide answers to health issues you've been plauged with for years. Considering the improvement in the last few days, I...
  8. GFBetsy
    What are they saying? I don't have cable, so I miss all the CNN stuff! And their website doesn't seem to mention anything about it. Aargh!
  9. GFBetsy
    1. No, Minute Tapioca is not a substitute for tapioca starch. Tapioca starch is a fine white powder, much like cornstarch in texture. Minute tapioca is small granules. It might be possible to grind the minute tapioca in a flour mill in order to make tapioca starch, but I think it would probably be much cheaper to buy the tapioca starch. Check oriental...
  10. GFBetsy
    It's okay to put yeast in water . . . placing yeast in warm water actually "wakes it up" and activates it (though I think the warmth is more important than the wetness . . . but it's probably the combination of both). When you put yeast in a bowl of warm water (plus a teaspoon of sugar or so) it creates air bubbles. Eventually, the bowl will be full of...
  11. GFBetsy
    My mother in law told me yesterday that the safeway brand of turkey (can't remember the name) also says "gluten free" on the package . . . we're going there for Thanksgiving, so we're working together to make sure my daughter can eat, too!
  12. GFBetsy
    No, I don't store my flour blends in the fridge. I do keep my potato flour in the freezer, but I don't worry about the small amounts I use in the featherlight mix because I use the mix so quickly (within a week or so) that I don't think it would have time to go bad. The flours that need to be refrigerated are those with a higher fat content (like...
  13. GFBetsy
    I was just reading a post and my heart leaped about a foot when I saw that gfp had responded to the initial post . . . but then I saw that the date was sometime in August. Now I'm bummed out again.
  14. GFBetsy
    Bette Hagman created 2 main flour mixes that I use all the time: gluten-free mix 6 c. rice flour 2 c. potato starch 1 c. tapioca starch And her Featherlight Mix 1 c. rice flour 1 c. tapioca starch 1 c. cornstarch 1 Tbs. Potato flour (as someone mentioned above, this is NOT the same as potato starch) When I am modifying a regular recipe...
  15. GFBetsy
    Abi - I called my cousin today, and she told me that she never joined a support group, so she doesn't know of one in the area. She is going to check with her neighbor, who recently started a gluten free, casien free diet with her son, to see if she might know of one. In the meantime, she told me that there's a store in Fort Meyers that has quite...
  16. GFBetsy
    Usually (though I'm not guaranteeing that this holds true for all labs) there is an "equivocal" range for the TtG. In other words, there is a range of numbers where the lab doesn't say you are negative, but they won't call you positive, either. My daugter's bloodwork came back Equivocal for TtG, but the blood tests are notorious for returning false positives...
  17. GFBetsy
    Here's a link to some tips on making gluten free bread work . . . don't know if they'll help with this situation, as they are written for a bread recipe, not that particular mix, but I figured they couldn't hurt! Open Original Shared Link
  18. GFBetsy
    This is the recipe I always use . . . my whole family eats (and enjoys) it. There is also another pizza crust thread out there somewhere that has another couple of recipes, in case you'd like some more ideas! Good luck! True Yeast Bread/Pizza Crust – Adapted from Bette Hagman’s Gluten Free Gourmet 3 C. gluten-free flour mix 1/4 c. sugar 3 ...
  19. GFBetsy
    Just wanted to let you know . . . I haven't called her yet, but I've made myself a note to do it tomorrow, so I ought to be posting again here tomorrow afternoon.
  20. GFBetsy
    Yesterday in the store a Norbest turkey wrapper said "Gluten Free" on it, right there in plain sight! Good for them! I believe Jenny-o's are also gluten free, but double check on their website . . . they were gluten-free the last time I checked, but it's been a while.
  21. GFBetsy
    The recipe I posted can be frozen. I make 6 inch diameter crusts, bake them for 10 - 15 minutes, then cool them and freeze them in ziplocks. Then I just defrost them later, top them, and bake for another 10 - 15 minutes (until the cheese melts).
  22. GFBetsy
    This is another recipe for pizza crust. It's the one I always use . . . my whole family eats it. Good luck! True Yeast Bread/Pizza Crust – Adapted from Bette Hagman’s Gluten Free Gourmet 3 C. gluten-free flour mix 1/4 c. sugar 3 1/2 tsp. Xanthan gum 1 1/2 tsp. Salt 1 1/2 Tbs. yeast 1/4 c. oil 1 3/4 c. water (Not too hot, or you'll ...
  23. GFBetsy
    zachsmom - I just went back and looked at some of your first posts. I can understand your anxiety about cross contamination because your son does react very badly to exposure. Your post feels almost panicky . . . like this situation is completely overwhelming you. So I'm going to give you some very basic advice that hopefully will help you feel more...
  24. GFBetsy
    Teriyaki Chicken - easy and YUMMY! 1/2 c. brown sugar 1/2 c. gluten free soy sauce (I use LaChoy, but there are other brands out there) 1 1/2 c. water 4 - 5 chicken breasts, cut in half Place all ingredients in a pressure cooker. Lock on the lid and put on the weight. Bring up to pressure on high or medium-high heat. After it's up to pressure...
  25. GFBetsy
    Today would probably be good . . . do you still have my number? If not, PM me and we'll work out a time.
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