SUZIN

Hi!

I lost my job a week ago. Now I need to look for another one, or?

Everybody is telling me that I should open my own business. That I should open a bakery.

 

 

I'm very good in the gluten and casein free baking. I developed a bread  that can lasts up to week and half covered just in plastic foil and stored on my kitchen counter. Even after the week and half the bread is still soft and edible. Later it will get moldy, but it will stay soft. I sent the sample (bread mix) from it to our friend Love2travel for testing. She sad that it was very good, and that  was gone in two days.  

I also know how to bake Danish cakes and raisin bread- Babka that will last for 3-4 days - they will be soft. You don't need to store them in the fridge or freezer.

I improved my recipe: Simona's gluten free Challah bread (I posted it long time ago on this forum), and the Challah that I'm baking now is 10 times better.

I also know how to make other things that taste and look like the real things (crepes, empanadas, tortillas, pirogues) .

 

In addition to that I can make European gluten and casein free pastry, cookies and cakes. They are also low on sugar.

I will post some pictures later.

 

And now the dilemma part:

How to start business? What to do? Do I just start to bake at home and sell things frozen online? I'm freezing my own pastry for 2-3 months (from one holiday to another), and they are still perfect.

Should I buy a stand at some flee market and sell things there? Would you buy something like this?

Should I ask at the local stores (Whole food, Trade's Joe, Shoprite,, or some café), if they would buy and sell my goods?

I don't have money to open a real bakery, so the options are limited.

Would you even believe to somebody who would tell you that everything is safe to eat (everything is gluten and casein free)? If not, what do I need to do?

Is this even worth it to try?

Please, any advice?

 

P.S.: If  I posted this at the wrong spot, just move it. Thank you

In Nebraska you can go to the Univ. of Neb. to get help starting a food business....you might check out your state University to see if they have that kind of help for new businesses too....

I just made a batch of (er..tried to) almond butter and it's turning into soft clumps again. It started out well and it was almost there I just added in my vanilla and honey and continued but now it's in clumps and not liquefying! I can make soft balls with it but they're really delicate which is the best way that I can describe the texture. I've been running it for a half an hour total now. I had baked the nuts before hand for 10 minutes at 350 F after reading comments on the recipe where other people were having problems with it not turning to butter and someone suggested baking it some before processing them. Well that didn't work. :\  What can I do with it? I really need an alternative to peanuts and this is cheaper than buying it.

When I make a nut butter I find that adding a little light olive oil while processing helps...I don't use a blender...it's to hard to get scraped out .....I do not add anything else till later....sometimes I add some stevia and coco...I added honey before and it just didn't turn out good at all...so I haven't done it for a long time....I prefer stevia now...

Someone suggested a popsicle thread. No one ever got around to it. Well I found this recipe posted on facebook today and it is next on my hit list. I am heading to the store tomorrow because as wonderful as these low/mid 90s have been the past few days, we're heading back to 100ish this week. Trips to the store here happen before 10 or 11 because I'm not getting caught out in the heat after that!

 

These I'll put in molds. I got my molds for $1 each last summer, they're super cheap if you check dollar stores, check at the end of summer (not helpful now I know) or aren't picky about shapes. As we have a little more money to spend on kitcheny things, I'll indulge in some more exciting molds than the plain round stick ones I have now.

 

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I make popsicles often....one "recipe" I use is....take a can of peaches (I use the ones that don't have added sugar, just sweetened by pear juice) and put the whole can of peaches in the blender....sometimes I add a couple small packets of stevia to sweeten a bit more....and just blend....then pour the puree into the molds...you can use most any kind of canned fruit this way.....then I make chocolate pudding from scratch and pour that into the molds to make fudgesicles....I have soaked some dried mangos in water for a day or two, blend that and pour into the molds, I sure liked them.........I also got my molds from the dollar store, think it was the dollar tree...there was 4 molds in one form for $1....

I want to get my own rice grinder to make rice flour. It is so expensive at the store and come in such small packages! I was hoping I could get some good brands from a few who have experience with these machines. They look pretty expensive to be buying the wrong one. Thanks for any ideas! 

I have a Nutramil...have had it since 2008...I grind my own flours....rice, buckwheat, popcorn (I use popcorn instread of corn, it is easier to get from the grocery store, and cheap), The mill works pretty good, but I don't know if there is a grain mill that is better...I am not familiar with other mills.....When I want oat flour...I use rolled oats, and chop it up in my processor.....Yes, the mill was pricey...at that time about $280...at that time I believed the Nutramil to be the best one for me.....I didn't want to pay the prices for flour in the store either....and that is partly the reason for buying my own grain mill....plus I know what's in my flour, and it's fresh....I have found a supplier of milo...and plan on getting some of the grain to grind into flour....

KikiB......I use light olive oil.....and real apple cider vinegar....watch out for vinegar....read the label to be sure it isn't made from grain, or something other than apples.....I use Heinz apple cider vinegar..... and I look at the label to be sure it isn't made from something else..... even Heinz has "apple cider" vinegar made from something else too....I even watch out for olive oil....some of them are not totally olive oil....they are a mix......

a1956chill......I have not tried it without the xanthan.....perhaps you could increase the sweet rice flour a little and see....or even sub some gelatin....I've heard gelatin will thicken dressings.....

This is my Mayo recipe: 1/2C light olive oil, 1/2 C water, 1 Tab vinegar, 1 Tab lemon juice, 1/2 tsp dry mustard, 1/2 tsp sugar, 1/2 tsp salt, 1/2 tsp Xanthan, 1 tsp sweet rice flour....put all in blender and blend till it is creamy (I usually shake the mix a couple times in the jar to be sure it is blending everything).... it will thicken in the frig...This is the basic mayo recipe.... If you want to make it more like Ranch Dressing, add....1/2 tsp parsley flakes, 1/4 tsp pepper, 1/4 tsp garlic powder, 1/4 tsp onion powder and a pinch of thyme.... .I have a Hamilton Beach blender that uses a regular mason jar size screw on blades, so I use the blades and screw them on a pint jar and use that on the blender....that way I can just use the pint jar and lid to store the mayo in....

This is the recipe I use....No eggs, no cooking..... gluten-free Mayo 1/2 Cup oil, 1/2 Cup water, 1 Tablespoon Vinegar, 1 Tablespoon lemon juice, 1/2 teaspoon dry mustard, 1/2 teaspoon sugar, 1/2 teaspoon salt, 1/2 teaspoon Xanthan, 1 teaspoon sweet rice flour....put all in a blender and blend till it is creamy, it takes a while ....This is the basic mayo.....you can add other seasonings to make it a variety....One type I make I call Ranch...I add 1/2 teaspoon parsley flakes, 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and a pinch to thyme...it will thicken in the frig and it will keep 2 to 3 weeks in the frig....Instead of using the blender jar one of the things I do is measure all the ingredients in a pint canning jar, then I screw on my Hamilton Beach blender blades on the top of the jar, and blend it right in the pint jar...while I am blending the mayo I remove the jar and shake it a couple times to make sure everything is being blended.....by putting it in the jar I'm going to store it in I don't have to transfer it from the blender....that way I don't have to bother cleaning out the blender jar.....I don't remember where I got this recipe, but I sure have used it allot, and it makes a nice mayo....

I grind my own flour...and it is much cheaper....lately I have been grinding brown rice and white rice together...about 1/2 and 1/2.....so far I haven't mixed other ingredients with it....

One of the meals I use is pancakes (homemade pancake mix) and fried eggs and maybe some little sausages (read the sausage label)...I use natural applesauce on top of the pancakes......better read the label on the tuna....the only canned tuna I find around here has soy in it....

This is the recipe I use for Mayo...... 1/2 C oil, 1/2 C water, 1 Tab. vinegar, 1 Tab Lemon juice, 1/4 tsp dry mustard, 1/2 tsp sugar, 1/2 tsp. salt, 1 tsp. sweet rice flour, 1/2 tsp Xanthan, put all in blender and blend till creamy, probably a couple minutes....it will thicken when you put it in the frig...if you want it thinner, just add some water......if you want to season it.... For Ranch I use.... 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp dry parsley flakes 1/2 tsp dry dill, and a dash of cayenne....I put this in at first before I blend the mayo....the mayo recipe is the basic recipe....and you can season it as you like....

I had some nurological symptoms too...and I had a hard time figuring out what was causing it...I finally decided it was granulated sugar..so I gave up sugar.....when baking bread I left out the sugar in the recipe....I think it helped...

The way we like steak is putting it in a dutch oven with some oil....brown it both sides, and season it lightly with rosemary and bay leaf....then add on top of that some chopped celery, a small can of mushrooms, and top that all with a can of diced tomatoes....then turn the heat down to just simmer and cook maybe 45 min to a hour...or till the steak is tender....perhaps they call this swiss steak...?...

I don't use any vanilla that is not gluten free.....I just don't take a chance....I make my own vanilla....I use Potato vodka and vanilla beans.....just slit the beans down the side and cut into about 3 to 4 inch pieces and add to the bottle....(after I have removed a cup or so)...then just let it sit a few weeks, but shake the bottle every few days..I keep it sitting on my cabinet shelf and when I see it just shake it a bit.....don't remember the # of beans I used probably a dozen...but then I just keep putting more vodka in the bottle after using out of it....let it sit a few weeks and use it again.....it makes really good vanilla....

This is the recipe I use..... gluten-free Mayo... 1/2 C water, 1/2 C oil. (olive is what I use)... 1 Tab lemon juice, 1 Tab Vinegar (it calls for vinegar but I think you could sub this with lemon juice).... 1/4 tsp. mustard powder (or sub some wet mustard, probaby more than 1/4 tsp)....1/2 tsp sugar... 1/2 tsp salt... 1 tsp sweet rice flour... 1/2 tsp. xanthan gum....this is the basic recipe..blend all ingredients well in a blender, to make it smooth.. you can add some spices to your taste...for a ranch type dressing I use 1/2 tsp garlic pdr...1/2 tsp onion powder...1 tsp parsley flakes ...a couple shakes of black pepper... 1/2 tsp dry dill and a dash of cayenne pepper ....put all ingredients in a blender and whiz till it is mixed well and smooth....what I do is put the ingredients in a pint jar then put on my blender blades ...I have a hamilton beach blender that the blades screw on a regular mason jar....so I blend it all in the pint jar that I intend to store in the frig....this will keep a week or so....I like this recipe because it doesn't use a raw egg in it...I'm leary of using eggs that are not cooked....Hope this works for you....

I have used brown rice several years and have had no problems....as far as contamination goes....I don't think rice is even grown in a area where they grow wheat, etc....I grind my own brown rice flour too....I even grind it course for grits....and yes flour from the health food store is too expensive for me too.....I haven't had any problems with the rice.....

This sounds great....only I'll have to use olive oil and coconut oil replacing the butter and shortening.....

This is what I use for salad dressing.....gluten-free Mayo...put in blender 1/2 C oil, 1/2C water, 1 Tab vinegar, 1 Tab lemon juice, 1/4 tsp dry mustard (the powder), 1/2 tsp sugar, 1/2 tsp salt, 1 tsp sweet rice flour (glutenious rice flour), and 1/2 tsp Xanthan gum...blend this for a couple minutes till it is thickened some and blended well...it will thicken more in the frig.... if you want it less thickened add more water....this is the basic dressing....you can add herbs and spices to make it what you like.... To make it like a Ranch type Dressing....I mix in.. 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp parsley flakes, 1/2 tsp dry dill, and sometimes a dash of cayenne pepper.. another type dressing I use is kind of like Hidden Valley...to 1 C of the basic dressing..I use 1/2 tsp parsley flakes, 1/4 tsp pepper, 1/8 tsp garlic powder, 1/8 tsp onion powder, a pinch of thyme... I don't remember where I got this recipe...but it is one I use all the time.....

You are not alone......my bread does the same thing...and like you, I would appreciaate knowing what causes it...and what to do about it.....the bread is good tasting, but shrinks every time.....it does seem real moist...so maybe I could try using less water...??

You can make soaked grain pancakes if you like pancakes....This is how I make them.....Soaked grain pancakes....The night before you make them for breakfast...measure into a blender jar..... 1/3 C uncooked rice (I use brown), 2/3 C uncooked buckwheat groats and 1 Tablespoon apple cider vinegar...then add enough water to cover grains, (I use 3/4C to 1C water)....blend this for about 3 minutes till smooth...the mixture needs to swirl as you blend....let this sit on the cabinet till the AM...about 12 hours, even longer if time permits ..can be up to 24....In the AM add 2 Tablespoons of oil, 1 egg sub, 1 1/2 teaspoon baking powder, 1/2 teaspoon salt and 1/3 teaspoon soda.....blend this well.....bake on a hot griddle.....we like these better than using the flour recipe I make from scratch....for the egg sub I use ground flax seeds....about 1 Tablespoon ground flax to 2 to 3 Tablespoons of water...let it set till the mixture is gellied.... the apple cider vinegar is supposed to make grains more digestable...I use this same recipe with steel cut oats or rolled oats too....I've never tried it with other grains, but I don't see why it wouldn't work with millet, corn grits, etc....If you like a more "stick together" pancake you can add about 1/2 teaspoon zanthan....they can be slightly crumbly....I don't add it....

I wonder if the choice of cornstarch and potato starch is the problem....Cornstarch is used to thicken things like gravy...I would think it would end up gummy....when I make pancakes I use combinations of various flours...Rice flour, oat flour, sorghum, along with potatoe starch and tapioca starch...

This is the mayo recipe I use all the time.... gluten-free Mayo....1/2 C oil (I use olive light), 1/2 C water, 1 Tab. apple cider Vinegar, 1 Tab. Lemon juice, 1/4 tsp. dry mustard powder, 1/2 tsp. sugar, 1/2 tsp. salt, 1 tsp sweet rice flour, 1/2 tsp. Xanthan...put all ingredients in a blender jar and blend for about 3 minutes....This is the basic recipe...I usually add some seasonings....I add 1/2 tsp. garlic powder, 1/2 tsp. onion powder, 1 tsp. parsley flakes, and a small pinch cayenne to make it a ranch dressing......but you can add any seasoning you like......I have a Hamilton Beach blender and can use a pint jar with the blender cutters screwed on....then I don't have to remove the mayo from the blender jar, I just put on a jar lid....this keeps well in the frig....about 2 weeks....however, it never lasts that long here.....

Yes, but it was for pancakes....Recipe.....in your blender put 3/4 C water and 3/4 Tab. apple cider vinegar...(I just use 2 tsp)...add 1 Tab. olive oil, 1/2 Tsp. vanilla, and 2/3 C brown rice or a combination of rice and rolled oats to equal 2/3 C....then blend...(you may need to add a bit more water)...let this stand on the counter for 12 to 24 hours...I mix it up after supper and let it set overnight...then in the AM add 1 tsp. baking powder, 1/4 tsp soda, and 1/2 tsp. salt...then blend again till smooth....Pour batter on hot skillet to bake pancakes or on a heated waffle iron.....you can also use part of the rice, rolled oats blend with flax seed....I can't remember the reason for the vinegar for sure, but I think it has to do with breaking down something in the grain to make it more digestable....

I've been looking for a recipe for cheese to make mac and cheese, as well as using on pizza....I've been longing for mac and cheese....and this will really help....Thanks allot.....

Yes, it's been whipped up, but it was made with a unflavored gelatin (like in Jello) I think it had sugar, vanilla, and a pinch of salt also....then it was chilled to get set like Jello....then it was whipped....I have not made the recipe...I saw it on TV on a 7th Day Adventist program....if you are interested in the recipe, it may be on the 7th Day Adventist web site....under 3 ABN.....