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kolka

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Everything posted by kolka

  1. kolka
    I use 3 parts white rice flour, 2 parts potato starch, 1 part tapioca starch. Don't forget to add xantham gum if you're using an old glutenous recipe. This flour blend works the best for me. I use it in place of all purpose flour for all of my old recipes. CAN YOU MAKE A PASTA FOR RAVIOLI WITH THIS RATIO/MIX?
  2. kolka
    Thanks, Larry. Now, for the sourdough starter - I've been mixing and feeding mine everyday. At what point can I store it in the fridge? How long can it stay in the fridge without feeding and mixing it? Does storing it int the fridge compromise its quality - I mean, no yeast in the air in the fridge as there is yeast in the air in the kitchen. Can it...
  3. kolka
    I tried to pm you with an important question. Did you get it?
  4. kolka
    Would you please post the recipes? TIA.
  5. kolka
    Skinnyminny, could you please share your recipe? Does it hold together for a sandwhich? I loved Lorka's bread, I liked Bette Hagman's yeast free bread, but they both crumbled. Is it because I do it by hand? Would it hold together if done by machine? I love the flavor and texture of these breads, but I really want a sandwich. I'm still new to gluten...
  6. kolka
    Do you HAVE to use a bread machine to get a decent loaf of bread? Do you have to buy gluten free pantry's mix? Isn't there a way we can get the gluten free pantry's recipe? I'll break down and buy a bread machine if I have to, but why can't it be done in the oven with a loaf pan?
  7. kolka
    Uh-oh. I made a mistake with the measurements: I wrote that it calls for 1 rounded teaspoon. That' wrong. It should be ONE ROUNDED TABLESPOON. I made this again today. I came out better with the correct measurement, but it still rises funny - lopsided. I tried to spoon it into the pan properly. It rises up very high, but is lopsided. Whatdya...
  8. kolka
    Thanks for the Alton Brown tip. I baked the second batch just now this morning after being in the fridge all night and they still spread like crazy. So, I'll cut back on the amount of butter next time? There's nothing that I can cut back on - still need two eggs. There's no other liquid in it. I'm just so frustrated, using the butter, flours, the...
  9. kolka
    Thanks for the responses. I will chill the other half of the dough overnight and try baking it tomorrow. Clarified butter - I clarify the butter because my dd is casein-free. She can't have any dairy except clarified butter and that's because when you clarify butter, the casein is removed. We can't eat crisco or margarine for health reasons. Therefore...
  10. kolka
    Sorry, still new to gluten-free baking and very frustrated. I made chocolate chip cookies, Bette Hagman's recipe: 1
  11. kolka
    How about a gluten-free nanaimo bar? Do you have a recipe?
  12. kolka
    For folks who are dairy-free, I understand that coconut milk is an option. Someone here posted a recipe for ice cream (please be so kind as to post again, thx). However, I've been buying cultured soy for dd and now I find out that she (and I) shouldn't eat much soy. Is there a way to culture the coconut milk? I suppose that I can make a pudding out of...
  13. kolka
    Which brand of Worcestershire is gluten-free? Do the cheap brands have gluten? P.S. I put gluten-free bread in the processer with a couple of cloves of garlic and a wedge of onion and a couple of sprigs of parsley and puree it all and freeze in a zip lock bag. other seasons, oregano, etc., can be added later.
  14. kolka
    Sorry, I meant to change that to gluten-free flour mix. I used Bette Hagman's gluten-free blend: 6 parts rice, 2 parts potato starch flour, 1 part tapioca starch flour
  15. kolka
    Larry/Kaycee: You were right - I made a loaf of yeast-free bread and this will be my bread from now on. I guess I automatically thought that bread had to have yeast. I got this recipe from Bette Hagman, but I replaced the 4 cups of 'four flour bean mix' with rice, etc. 2 cups gluten-free flour 1 rounded tsp baking powder 2/3 cup sorghum 1 tsp...
  16. kolka
    Lorka, thank you - what would you use for an egg replacement for cookies? I have the Egg Replacer product, but haven't used it for this. I noticed that you're casein free - we are, too. That's why I'm excited about the coconut butter/oil as a replacement for butter. We are margarine-free, too.
  17. kolka
    I'd like to try some of these recipes. This clear gel that you mention, is it like a cube of jello? Or is it a powder? What does it look like? Can I use unflavored gelatin, mix it with hot water, let it cool to get a gel and that would be the same?
  18. kolka
    I tried to convert Martha Stewart's choc chip cookie recipe to gluten-free and vegan. The original recipe states: "Unlike in recipes for chewy cookies, we used more butter and less brown sugar to produce the ideal thin and crisp cookie." The recipe is: 2 Cups all-purpose flour 1 Teaspoon baking soda 1 Teaspoon salt 2 (1 cup) unsalted butter, softened...
  19. kolka
    Bette Hagman's crumpet recipe is good: 1
  20. kolka
    Learn More About Web ResultsInternational Starch Institute: Sorghum Starch Rebecca Reilly's rice, bean, potato starch, tapioca starch is a good bean mix. You smell the bean while you mix the wet ingredients, but you taste no bean whatsoever in the baked product. That's not true for bread, however. Soooo, to get the protein, you could use the Indian...
  21. kolka
    International Starch Institute: Sorghum Starch I found this on the net. How do I bring it here so that you can click on it? Ya know, when it's underlined and you can just click on it. What's the trick? Sorghum is grown in Africa (16%), Asia (36%), Central- and South America (21%) and USA (20%). Average protein content of Kansas grain sorghum was...
  22. kolka
    Larry, I don't know what happened to all that I just typed, so I'll have to repeat it: essentially - what is sorghum - protein or starch. I'll need to know to concoct my own mix (example: sorghum protein, therefore I'll have to off-set it with starch).
  23. kolka
    where's my post, lol?!?
  24. kolka
  25. kolka
    What is dairy free butter? Do you mean margarine or some kind of replacement? Or a natural cow's cream butter which makes it safe for dairy free people? Someone on this MB taught me that clarified butter is safe to eat. It's a bother to clarify it, but cheaper than buying it.
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