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kolka

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Everything posted by kolka

  1. kolka
    Can this be made without an ice cream maker?
  2. kolka
    Thanks for the thyroid information. I don't know how to get a doctor who will help me.
  3. kolka
    lm, thanks for correcting it.
  4. kolka
    I'm fairly new at this, too. Bette Hagman's book The Gluten Free Gourmet Bakes Bread has a very good French bread recipe. You'll need to combine flours for the mix, then from that mix make the bread. The measurements in parentheses are for a bigger batch/bread. French bread mix: 3
  5. kolka
    I had to add a whole extra cup of gluten-free flour. It still poured out of the bowl like thin pancake batter - much more runny than every other time. I let it 'rise' for the 10 minutes (it didn't rise) and then I put on the toppings and baked it. It came out better than I thought that it was going to, much bigger in size, too - all that flour. But I...
  6. kolka
    I made Bette Hagman's Quick and Easy Pizza Crust from her GFG Cooks Fast and Healthy. I've made this recipe a couple dozen times and it has always come out well. It's a good recipe and it is essential to me because pizza is one of the only foods dd will eat at this time. The only thing that I did differently was warm the egg first. I used to toss it...
  7. kolka
    I'd appreciate an ethnic gluten-free cookbook. But a really comprehensive one, not basic. Something that would go in depth and cover ALL cuisines, not just scratch the surface like the mainstream ethnic cookbooks do. Also, something that has good substitutions for those who can't have certain ingredients aside from gluten.
  8. kolka
    For what it's worth, I bought my 6 lb. bag of sorghum for $5 at the local Indian grocer near me. The Indians call it Jowal or Jawal. I googled it and I also asked the grocer - the name is different, but it is the same thing. They also have ghee, of course, but it's not cheap. It's about $8 per pound.
  9. kolka
    I just made some Colby 'cheeze' from Joanne Stepaniak's book The Uncheese Cookbook. It calls for agar flakes or powder. I got the powder from an Asian market near me. When I opened the little envelope of it, the smell was awful. It was worse than bad medicine, more like turpentine. Has anyone used this ingredient? Is it supposed to smell like that...
  10. kolka
    Upon the suggestion of someone named Guliah, I tried the Kinnikinnik mix [2 parts rice, 2 parts potato starch, 1 part tapioca] to convert a bagel recipe. It is an Emeril recipe. I actually modified the kinnikinnik mix to 1 part rice, 1 part sweet rice . . . because I did this last week and made danish and they were outstanding. I used a Julia Child danish...
  11. kolka
    So you don't need to add xanthan gum? I made some fried fish last night with a eatingglutenfree.com pancake recipe. It had xanthan gum. Ultimately, I got a crunchy, good end product, but the batter was . . . gummy(?) . . . it kept pulling back on itself. I had to add a lot more milk that the recipe called for. Should I have omitted the xanthan gum. ...
  12. kolka
    Thanks for posting this because I've got a very important question regarding ghee. We went gluten-free/CF a few months ago for my dd. With the help of the people on this board, I've been collecting and preparing lots of good gluten-free foods. Question: I read in an autism book that the child must avoid all dairy EXCEPT BUTTER. I asked the nutritionist...
  13. kolka
    This is my Aunt Mary's recipe. I like it the best: 1 head of savoy cabbage, leaves wilted Meat mixture: 1/2 lb. ground beef 1/2 lb. ground pork 1 green pepper, diced small 1 onion, diced ...
  14. kolka
    RE: KINNIKINNIK FLOUR MIX Do you really need a teaspoon of xanthan per cup of this mix? I thought that I read in a few different places that you need only a half tsp of xanthan per cup of any gluten-free mix. Or is it that each mix needs different amounts of xanthan? Also, how do I 'permanently' sign in? A couple of weeks ago the board was down...
  15. kolka
    Wish I had a husband like that -LOL! The cornstarch/sorghum looks like a good all purpose blend. What about pea flour. Does that help a good all purpose blend?
  16. kolka
    Oh, GEEEZZZ! I didn't read the whole post, cheese crackers jumped out at me! You already know about casein! Sorry, just trying to help.
  17. kolka
    Stay away from the cheese cracker recipes. My daughter has autism, too. That's the only reason I'm baking gluten-free (we don't have Celiac). Your son's food must also be CASEIN-free (dairy-free). No cheese, milk, ice cream, etc. Starting this diet IS overwhelming, but the folks on this board have been very helpful.
  18. kolka
    Lorka150: I'm new to gluten-free baking, too. I've tried to make several breads, but the only one that is very good is Bette Hagman's French bread. The others just are not that good. From reading everyone's posts, it seems that you really need to add amaranth or teff or one of the more exotic flours to get a quality loaf of bread. Is that the only...
  19. kolka
    These are not pigs in a blanket, but a good idea for a party snack: Gluten Free Corn puppies (mini corn dogs) 1 c. Featherlight mix
  20. kolka
    Being new to gluten-free baking, I'm getting fatigued of all of the different types of flours that I must buy. I've broken down and bought more than I thought that I was going to. I have rice, potato starch flour, potato flour, tapioca starch, corn starch, sorghum, white bean, garbanzo bean. Isn't that ENOUGH?! Please talk me into (or out of) also buying...
  21. kolka
    Do these grains - quinoa and such - need to be stored in the freezer? Is there a short shelf life to them?
  22. kolka
    Oyster sauce from your local Asian grocer - but I have no idea if it's gluten-free or not.
  23. kolka
    I don't remember where I got this recipe. It isn't a Bette Hagman recipe, though. These melt-in-your-mouth cookies are better than the sugar cookie I used to make with gluten flour. Sugar cookies 1 ½ c. sugar 1 ½ c. potato starch flour 1 c. butter flavor Crisco 2/3 c. corn starch 4 egg yolks 2/3 c. tapioca starch 1 tsp. Vanilla 2 tsp. ...
  24. kolka
    I'm pretty frustrated, too. I make bread that looks like bread and cuts like bread, but the taste and texture just aren't that great. I saw the link to gluten-free bread recipes. I'm new to gluten-free baking and I've resisted buying any more than the necessary few flours. But it seems that to get a good, artisan-caliber loaf you have to use the teff...
  25. kolka
    I use Annie's brand ketchup which is gluten-free and very good. Ketchup is basically tomato paste with some vinegar and onions (?), garlic (?), seasonings (?) or something along those lines. Maybe just whip up a small batch and use that.
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