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ArtGirl

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

Everything posted by ArtGirl

  1. ArtGirl
    Sweet-n-sour barbecue sauce over small hamburger patties - on top of rice with more sauce. Sautee green onions and garlic in butter or Ghee and add to cooked rice with salt and pepper to taste. If you don't want to bother with fresh garlic, sprinkle with garlic powder. You can also precook chopped celery and/or carrots (cut in less than pea-sized pieces...
  2. ArtGirl
    YES - crackers. I have not yet found a cracker recipe that didn't call for an egg!
  3. ArtGirl
    I did, but have pretty much found out what all my food allergies are that have been giving me problems. When I don't eat them, I'm real good. I do have a sensitivity to high electromagnetic frequencies which limits the time I can spend in front of a computer screen. Before I found out what was the problem, I felt sort of ill and dizzy, I had a lot of brain...
  4. ArtGirl
    After reading others' suggestions, I thought of something else that I appreciate in cookbooks. Suggestions for variations to a basic recipe, such as with muffins, sweet breads, cakes, etc. - or even sauces or main dishes (different meats using different seasonings, etc.), pizza toppings, fillings for sandwiches/wraps.
  5. ArtGirl
    Because I am an experienced cook and can make many entrees free of allergens, I would be looking for special things like sauces or condements that I cannot purchase ready-made (or they're so expensive I don't like to buy them) like sauces, ketchup, chili sauce, egg/dairy-free "creamed" sauces and gravies. (So many store-bought things have citric acid in them...
  6. ArtGirl
    When on a weekend trip one time I brought with me a very small electric grill. It grills meat (it has a small container that catches the grease that drains off the meat). It could also cook thin-sliced potatoes, and possibly eggs if you prop it up so it's flat (would experiment at home on this one). You could warm up other foods in it that are already...
  7. ArtGirl
    Whenever I need flaxmeal, I "grind" my own from the seeds. Put the seeds in a blender (abouth 1/4 cup) and turn on med. to med-high setting and let it go for a minute or two. You may have to dig out the *meal* from under the blade a few times to allow more un-cut seeds to get cut up. If I have any flaxmeal left over, I put it in the refrigerator, but try...
  8. ArtGirl
    I buy Paul Newman's brand, sweet dark chocolate bars, at Whole Foods and Wild Oats. No casein - but I don't know for sure about the soy (don't have any in the house right now to read the label). Newman's also has a orange/dark chocolate that I like, also casein-free. Edit: Okay.. scrap this suggestion. I found the website and they does have soy... (I...
  9. ArtGirl
    Hi Sonja, I've been reading along.... just haven't posted since I haven't anything to add to the discussion. But, still, wanted to learn how you're doing. I'm blown away about the effect your flat has on your health. I sure hope you can move very soon and then you can feel good all the time.
  10. ArtGirl
    Today was baking day. I went out and found some brown rice flour and used that for the 1-1/4 cups flour and followed the recipe exactly. I made TWO loaves, because I goofed with the first one. loaf 1.... I was measuring for two different baked goods at the same time (bad idea, as it turned out) and, instead of 2tsp of yeast, I put in only one. It did...
  11. ArtGirl
    It's winter here and my kitchen is rather cool. I tried putting the dough in a "cold"oven, but it just wasn't warm enough. I then placed a pan of hot tap water in the over with the dough, that warmed it up enough to allow the yeast to do it's thing. Yeast prefers to be warm. I believe the ideal dough-rising temp is around 80F. (too hot and you'll kill the...
  12. ArtGirl
    I've no experience at all ... but, I've read on this forum from several who have taken their own food with them. Others have relayed very bad experiences with dietiians who just have no clue about making gluten-free food - and if they don't, then the cook staff who prepare the food certainly don't. I think that bringing your own food for the short amount...
  13. ArtGirl
    What a great-looking recipe. Can't wait to try it..... I miss carrot cake, too.
  14. ArtGirl
    I use "Herbal Toothpaste and Gum Therapy" from The Natural Dentist. It is gluten-free, and corn-free, and there is baking soda in it. They list every ingredient and it's source right on the package. It's a nice toothpaste. It can be found in some drug stores and health food stores. Their website has a locator feature so you can find the store nearest you...
  15. ArtGirl
    Thanks, Deanne I've printed this and filed in my notebook
  16. ArtGirl
    I think I originally bought the sweet rice flour because I read somewhere (who knows now, I've checked out so many G.F. cookbooks from the library) that sweet rice flour is less gritty than the brown rice. I'm really not fond of gritty baked goods. Anyway, I think I need to give brown rice flour a try. Thanks for the tip. My next bread-baking day...
  17. ArtGirl
    Oh-oh-oh - your suggestion gave me a great idea. I took some dehydrated toasted onions* (about 1T) in about a cup of chicken broth. I simmered this for a while to soften up the onions. Meanwhile, I put some Bob's Red Mill all-purpose gluten-free flour blend in some water and whisked it smooth (about 1-1/2 T in about a half cup water). I added...
  18. ArtGirl
    I looked more closely at my rice flour - it's sweet rice flour, not brown rice. So, do you think this would make a difference?
  19. ArtGirl
    Okay, Lorka, can you be specific about the 1-1/4 cups gluten-free flour. If it's not a flour blend, what is it??? Is it just one flour, say, like rice flour? I did a quick search through this long thread and didn't find where you may have mentioned the actual flour you used. I looked at your bread page on the site and it doesn't say either. I'm really...
  20. ArtGirl
    The gluten-free flour in the recipe would be any G.F. blend than you either purchased or mixed up yourself. So, yes, you would then use the other starches irregardless of what's in your flour blend. Here's some gluten-free flour blends from Carol Fenster: Open Original Shared Link
  21. ArtGirl
    I'm sure some of you will relate to this only too well. Open Original Shared Link
  22. ArtGirl
  23. ArtGirl
    Welcome to the forum. Depression and GERD are also symptoms of gluten intolerance or Celiac. You may also have other symptoms that you'll discover once you go 100% gluten free..... you ARE going to do this, yes?? You owe it to yourself to give gluten-free a fair trial - that would mean 100% gluten-free for at least several weeks, up to 3-6 months....
  24. ArtGirl
    I have only used water, and all three times it fell. Hummm!
  25. ArtGirl
    I haven't, but I have wondered if using Quinoa flakes would work as well.
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