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mamatide

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Everything posted by mamatide

  1. mamatide
    Our pediatric GI said that the challenge for a child this age (my DD is 5) would be 1 slice of bread a day for two to three months. She's been gluten-free for 8 months. He also said that at this age (and I see your children are 3.5 and 2) a child can get extremely ill (i.e., hospitalized) on a gluten challenge, which is why we're waiting until our DD...
  2. mamatide
    My 5yo DD has been gluten-free since April 2 2006. She made a noticeable improvement at the 3 week mark gluten-free, when almost all of her celiac symptoms went away (diarrhea, bloated and sore belly, paleness, nasty temperament). She also had joint pain (usually complained about her legs) which improved after a couple of months. She grew 3 inches...
  3. mamatide
    OK... I'll bite. What are powersticks, and should I be asking you for the recipe???
  4. mamatide
    I use a banana bread recipe I found on this site back in May. It's delicious and even better toasted (but you have to be really careful putting it in and taking it out of the toaster so as not to break it). I keep meaning to try it as a muffin. Anyway, here is the link: Open Original Shared Link
  5. mamatide
    See my post #13 under this thread for what I used. The short answer is yes.
  6. mamatide
    My DD was glutened by another kid who stuck her (playdoughed) finger in my DD's mouth. Just do your best. My DD has been the best ever for the last two weeks, when she'd been home from school in our gluten-free house. I'm gearing up for more cc when school starts up again Monday.
  7. mamatide
    I haven't had the nerve to do that yet, but if it were MY restaurant and someone showed up with their own bun, I'd certainly be only too pleased to accommodate them (and cross my fingers that they weren't cross contaminated!) WTG on the bread success. Wear it like a badge of honour around here! mamatide
  8. mamatide
    I was finding that these bagels are pretty flat so I've altered the recipe for the better! In case anyone wants to try it again, after step 2 you need to put the pan of bagels into a warm turned off oven and let them rise for 80 minutes. Then proceed with step 3 (turn on the oven) and so forth. Much much fluffier bagels. Oh, BTW I've only ever made...
  9. mamatide
    I brought a freshly-baked loaf to a couple I met recently and they were just so excited. The (Celiac) woman said it had been years since she'd had a slice of bread that wasn't previously toasted. She was diagnosed after years and years and years of illness and after literally being sent home to die. Very sad story. She was just so happy to be diagnosed...
  10. mamatide
    My dd was in preschool last year and is in K this year. We pack her lunch and offer her a wide variety of small containers of food that she enjoys. She experiences some pretty immediate gastrointestinal symptoms if she consumes gluten so we're very confident that she will not be sneaking others' foods. The thing that is the biggest issue for us is having...
  11. mamatide
    I use the recipe from the incredible edible gluten free for kids book - waffle recipe. I've never made them into pancakes but I have served them to cousins and other unsuspecting family members who didn't know the difference. I also use their recipe for deep fried chicken nuggets (to make chicken balls) and corn dogs (better than the real thing).
  12. mamatide
    For the 1 1/4 c gluten free flour I used: ----------------------------------------------------- 1/2 cup superfine brown rice flour 1/4 cup tapioca flour 1/2 cup sorghum flour For the 1/4 cup garfava flour I used: ----------------------------------------- 1/4 cup sorghum flour (I have never used garfava flour before so had none but have a LOT...
  13. mamatide
    I just got a KitchenAid food processor and the instruction booklet says NOT to use it to grind coffee, for what it's worth. I also have a Starbucks coffee grinder which I love. I'm on my second one (the first one was dropped and something got loose inside) - and it works fabulously. If I were going to use one to grind seeds and nuts, I'd probably get...
  14. mamatide
    Thanks everyone! I've been looking at Cream Hill since they're in Canada (and so am I) but I think to buy them I have to go through a US distributor??? Anyway, I'll be ordering some soon. I want oatmeal and oatmeal cookies and fruit crisp! I really appreciate the feedback. mamatide
  15. mamatide
    Don't know if you can get President's Choice frozen meals, but their indian Butter Chicken frozen meal is gluten free. It runs around $2.99 in the frozen section of Loblaw's and SuperStores. Just poke the plastic over the chicken sauce and microwave on high for 5min. Otherwise leftovers are always a good idea. We also buy St. Hubert's chicken rice...
  16. mamatide
    Thank YOU! You really deserve the recognition!!! :D :D :D :D :D :D :D :D ps - for anyone who might make the same mistake I did, the first ingredient "gluten free flour" should not include any xantham gum (if you use some prefab gluten-free flour like I did)- the batter gets really thick and the bread is dense! Just stick to your favourite...
  17. mamatide
    I didn't use garfava flour. I used brown rice (superfine) and sorghum and it was wonderful. I did use the flax seed (DH is trying to lower his cholesterol and it was recommended as a supplement so this was a happy coincidence). I usually use cider vinegar so I probably used it this time. I'm sure white is fine too. Also, the milk can be somewhat...
  18. mamatide
    You all absolutely have to try this bread. I cannot speak highly enough about its texture, taste, and ease of making it. It has that soft texture that is so familiar. Not crumbly at all! We served it to our guests over Christmas and we all loved it. It's better fresh than after a couple of days but you don't have to toast it, you don't have to freeze...
  19. mamatide
    I want to buy some but would love to hear your experience - has anyone done a price comparison and or had any experience? Thanks...
  20. mamatide
    Well, I just took the bread from the oven and it smells wonderful! I used an all-purpose mix I had here (rice,corn mostly) and since I don't have garfava I added sorghum... We'll see how it tastes. I think the AP flour I had has some Xantham gum in it - which might explain why the batter was so thick. Is it supposed to be quite thick? Your instructions...
  21. mamatide
    Laurie, I'm very excited about trying your recipe but I have a couple of questions: 1. What gluten free flour do you use (just any old one, or do you use a certain blend) 2. Is the water / milk supposed to be warm? (I've never made a bread where the yeast wasn't mixed with the warm liquid to proof first) I guess that's it! Please let me know!...
  22. mamatide
    I agree - the Nature's Path fruit juice-sweetened ones are the best and are almost the same as Kellogg's. They're our new favourite cereal. In the box they're a little pricey but they also sell it in a big bag and it's much more comparable in price. They also have a Masa Sunrise that's more grainy than the other and we like it for a change.
  23. mamatide
    Ooh. We can't have peas in our flour - other DD is allergic to pea protein. Besides that I've never seen Orgran nor Kinniknick flour products in our local stores. I do have some Glutino all-purpose (gluten-free) flour blend. Maybe that would be ok? I was actually looking for a flour blend I could use. I already have all of those extra flours on hand...
  24. mamatide
    Maltitol is in trident splash gum. Maltol was in the green candied cherries I was going to buy for my fruitcake (but not in the red ones???) I'm in Canada. mamatide
  25. mamatide
    I'm the one in the family that makes the dark rum-soaked fruitcake and since we're gluten-free now, I need to decide how to subsitute for the flour. Since there's very little flour in the recipe (about 1 cup for two 8x5 loaves), it's probably one of the easier ones to sub. What do you use for a flour substitute? How important or how do I decide whether...
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