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mamatide

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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by mamatide

  1. mamatide
    OK, I've watched this thread for a while and just *have* to say that I've never had a cake fall (depression in the centre) nor be flat on me.... I counsel all the flat/depressed cake makers to try Glutino chocolate cake mix. If anything, I'd complain that it was TOOO high in the middle (I end up cutting off the top so that the iciing will sit normallly...
  2. mamatide
    Wow! I made these yesterday and they are fabulous!!! Really really good! I chose to make the recipe as listed with the following change 2/3 cup chopped almonds (instead of 1/3) and 2/3 cup chopped Kraft caramels (instead of 1 cup of fruit). These are wayyy addictive. I too had the problem of the middle ones falling apart (the outside ones were...
  3. mamatide
    REALLY??? How do you make them crispy??? Like, exactly how? mamatide
  4. mamatide
    Well, I just HAD to try this recipe and it's fabulous! So fast and easy! Thanks for the recipe!!! mamatide (I'm adding it below for anyone who wants to give it a go!) This is a very easy, quick (READY IN LESS THAN 1 HOUR), delicious bread--my kids scarf it down, gluten-free or not. I bake it in an 8" x 8" square pan, and then cut it into 6 small...
  5. mamatide
    As a mom to two little girls who attend a LOT of birthday parties, I can attest that the Glutino Chocolate Cake Mix is the very best one I've ever eaten. Even my gluten-eating husband (who is very very picky) loves it. I've seen two different packags of Glutino chocolate cake mix. The GOOD ONE is the one that has a picture of a chocolate cake on the...
  6. mamatide
    Hi Dean! Welcome to the Board and congratulations to you for finding a way to ease your child's belly pain. My daughter had belly pain for years before we finally figured out her gluten intolerance and her life has been completely different since her diagnosis. I don't have any suggestions for rusk recipes. We never used them. But if you're looking...
  7. mamatide
    Well, I'm about as far from being from the South as you can get, but I still love (and missed until recently) my biscuits and dumplings! I just posted my favourite, tried and true recipe in a separate thread for all to enjoy. Even my gluten eating husband devours them. I hope you enjoy them as much.
  8. mamatide
    Biscuits Supreme (also makes dumplings -see below) (makes a dozen) 1 cup rice flour 2/3 cup potato starch 1/3 cup tapioca flour 1 Tbsp baking powder 1 tsp. baking soda 1/2 tsp. xanthan gum 2 tsp. sugar 1/4 tsp. salt 1/3 cup butter (cold) 2/3 cup milk 1/3 cup buttermilk 1. In a large bowl, combine rice flour, potato starch, tapioca flour...
  9. mamatide
    Hi. I'm also in Canada. I purchase Kraft barbecue sauce because it's the only one I know for sure is gluten-free because Kraft labels all ingredient sources on their labels. Sure it's not the best but it's good. The Chicken and Rib variety is tasty enough. As for soy sauce, VH is gluten free. They can't get it in the States. The VH sauces (garlic...
  10. mamatide
    I cant use potato flour/starch so I would have to use the Rice flour mix (sub corn for potato starch) Hi David, She has several flour blends in this book but I'm at work and don't recall what they are. I'm certain you can do this potato-free. I made them last night and they most certainly look "normal" and taste great. I'll post you the...
  11. mamatide
    Hi David, I make bagels and I also buy Glutino Bagels (not quite as expensive here but still more than $1 each!), and I posted the recipe with permission a long time ago. I did my search and I highly recommend this recipe. I do let them rise a lot longer than the recipe says. I think around an hour or more, because they're really stiff. But they...
  12. mamatide
    HERE'S MY CORN BREAD RECIPE (THE ONE I MENTION ABOVE) I love this corn bread recipe. It is simply delicious and is great with chili. Now I want to convert it to gluten-free - since it has very little flour I imagine it should be doable. What would you suggest as a substitute for the all-purpose flour? Fresh Cornbread yield: 6 servings 5 ears fresh...
  13. mamatide
    I did want to add that the recipe I use for Cinncinati Chili has a square of chocolate (not a whole ounce of baker's chocolate, but like maybe a quarter or a third of a hershey chocolate bar - I'm sure you can find something to do with the rest of the bar ;-) ) in the recipe as well. The adding of chocolate (not too much - it really has a bearing on...
  14. mamatide
    How about lorka's bread: Open Original Shared Link - I know that Laurie can't eat rice so she didn't have rice in the mix.
  15. mamatide
    Could you make coconut chocolate macaroons (using Dairy-Free chocolate chips), or little meringues (you can make them pink with a little marachino cherry juice)? Here is a meringue recipe that I think meets your requirements Open Original Shared Link and here is a recipe for chocolate macaroons: Open Original Shared Link I'm sure there are...
  16. mamatide
    I too am enjoying this bread, especially the "normal" taste and smell and "close-to-normal" texture. I substituted milk for the water and it flopped. Possibly rose too quickly or something but it never did get round on top. Still tasted good but I don't think I'll be doing that again. I was going to try to make a regular sized loaf so that I can have...
  17. mamatide
    In my pre gluten-free days, I loved those thick pretzels that Starbucks sold from time to time. They were huge, had been dipped in caramel and then in chocolate and were (are, probably!) absolutely delicious. Glutino pretzels are as good or better than the real thing, even if they're tiny. Now I'd like to make the Starbucks pretzels. TIA. mamatide
  18. mamatide
    Somewhat related - the very first loaf of gluten free bread I baked was taken from Carol Fenster's "Gluten Free 101" cookbook (you can visit her website at glutenfree101.com). In that book she has recipes for all sorts of basic bread, along with instructions for doubling the recipe. Whenever she doubles the recipe for bread, the amount of yeast stays...
  19. mamatide
    Is French Dressing GFCFEFSF? If so, it might be good? Otherwise I'd probably try to find a homemade mayo recipe and add some cut up sweet pickles or relish to it. Good luck!
  20. mamatide
    I'm not certain about the "all of a sudden" part of this problem - my first suggestion would be to throw out your baking powder and get a new container (if you haven't already done so), preferably from a different lot number (check the expiry date on yours before you go to the store). As for cooking quick breads in general, it's important to mix the dry...
  21. mamatide
    I beg to differ.... Lorka's bread (do a search on this forum for a post that I started on her bread) does taste like the real thing. The processed gluten-free breads that are on the market are only good for *toasted* sandwiches... Otherwise I eat my usual sandwich fillings (peanut butter, tuna salad, egg salad...) on crackers. Incidentally you don...
  22. mamatide
    You have GOT to try the Oatmeal Cookie recipe in the Annalise Roberts' Baking Classics Recipe Book... truly delicious for gluten eaters and gluten free eaters alike. Really really really good. mamatide
  23. mamatide
    I tried the "ginger bread cut outs" recipe in the Incredible Edible Gluten Free for Kids cookbook (sorry nothing fancy here - it's on google). The recipe turned out perfectly and turned out crisp little ginger bread men that will hold up to my kids' decorating! I made them a little too thick and as a result they're a little biscotti like ;-) but still...
  24. mamatide
    Glutino has a pancake mix that is fabulous and includes dairy-free options in the ingredients (although I didn't try the dairy free option myself) - you could sub fruit juice or alternative milks. Good luck, mamatide
  25. mamatide
    I have started using coconut flour in my banana muffins (I use the recipe from the gluten free foods for kids book) and substitute 1/3 cup into the 1 cup of flour listed. The only thing I've found across the board with coconut flour is that you will probably have to increase the amount of liquid in the recipe a little bit because coconut flour is very absorbent...
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