hannahp57

I've read online somewhere that Bette Hagman is behind Authntic Foods. don't qute me though, i have been wrong before

but either way, I have one of her cookbooks, The Gluten Free Gourmet, and i'll give you a couple muffin recipes and maybe one of them will be the one you want

Quick and Easy Muffins by Bette Hagman

1/4 C Sugar

2 Tbsp Shortening

2 Eggs

1 C gluten-free Flour Mix* or all rice flour

1/4 tsp Salt

1/4 tsp xanthan gum

2 tsp baking powder

1/2 C milk or nondairy liquid

1/4 tsp vanilla

Flour Mix: (for nine cups)6 C white rice flour, 2 C potato starch, 1 cup tapioca

formula will equal= 2parts rice, 2/3 part potato, 1/3 part ttapioca

Preheat oven to 350*grease 8 muffin cups.

In mixing bowl, cream together sugar and shortening. then beat in eggs.

Sift together flour, salt, xanthan gum and baking powder... add to egg mixture while adding milk. don't over beat. Stir in vanilla.

Pour into greased muffin tin and bake for 20 minutes.

For blueberry: Add 1 to 1 1/2 Tbsp Blueberries (fresh or frozen will work)

Here is one that just says muffin mix from the same book

2 1/2 Cups Rice Flour

1/2 Cup potato starch

1/2 Cup tapioca starch

1 tsp baking soda

4 tsp baking powder

1 tsp salt

1 Tbsp Egg Replacer

1 1/2 tsp xanthan gum

1/3 c sugar

2 tsp dried lemon peel or powdered vanilla

mix all ingredients wel and store in an airtight container.

For muffins: Place 1 cup mix in mixing bowl. In a small bowl, beat 2 eggs, 2 Tbsp vegetable oil or melted butter, and 1/3 C liquid (buttermilk, milk, nondairy liquid, fruit juice or carbonated drink). Pour into flour mix and stir until smooth. Do not overbeat. Spoon into 6 greased muffin cups and bake at 375* for 12 to 15 minutes.

to very taste add 1/4 cup fruit or nuts.

Hopefully one of these options will be the one you are wanting!

Thank you Wonka! You exactly answered what I wanted to know!

I can't wait to try this bread..thepics look so yummy

I was wondering... on the flax bread...

Would there be a good substitute for the bean flour? I have tried bean flours twice and hate the taste so I don't want to buy another package only to never use it again...

also does the type of vinegar matter? i usually use apple cider vinegar

is this typically done by hand or bread machine? would either work?

I buy pillsbury too. of course check the label! haha but they are very good about labeling and i have never reacted to it ( and i do put away my fair share of frosting when i am decorating a cake )

NO!!!!!!!!

even if they say "gluten free"

have you ever seen the fast food kitchen. not clean AT ALL. and certainly not organized enough to protect me from CC. There is now way. i dont eat anything from fast food except plain salads, and only when it is unavoidable

I have a biscuit recipe that my whole family LOVES!

Its from Roben Ryberg's "The Gluten Free Kitchen"

1/3 cup shortening

1/2 potato starch

3/4 cup cornstarch

1 3/4 tsp xanthan gum

1 Tbsp baking powder

1/4 baking soda

1 Tbsp sugar

3/4 cup milk

1/2 tsp salt

preheat oven to 375*

mix all ingredients until no lumps remain. (dough will be soft and sticky)

Roll out dough on floured surface (cornstarch works well) to 1/2'' thickness

cut out biscuits.

I would cut them out to be close to the right size for the hot dog. wrap it around and bake it at the same temp. then bake maybe 12 minutes. more or less to until they're light brown.

I am 5'8" as well so wen I saw 98 i was like "wow!"

when I was sick before being diagnosed I got down to 105 lbs (maybe less...i stopped weiging myself since it only depressed me)

To gain weight I started eating more but I still felt sick. So here's what my doctor suggested:

eat small things... gluten-free crackers, granola, fruits, veggies...

eat every two to three hours depending on what you've eaten. For the first semester of my junior year it seemed like i always had food with me. it still hurt to eat though so it was a long progress. I recommend (if your system can handle it) lots of peanut butter, and other fatty calorie boosting foods. my mom bought me whole milk (yuck ) ad butter instead of margarines. things like that. there are lots of foods that can help you put on some healthy weight. remember to stay active though or the added weight won't be as pretty as you imagined...

nah im just kidding. just get healthy! best of luck to all who are having these problems.

it worked for me. i am now 5'8" and 123 lbs

I just made the fruit tarts from the back of the Chebe cinnamon rolls mix. I used blueberry and strawberry preserves and they turned out pretty good. I know a few things i will change next time. I will probably try using a regular pie crust because these are very cinnamon-ie. They taste good but it takes away from the fruit taste. I also will roll the dough out more (which means finding a way to make the dough stay together and not stick to me or the wax paper) because I cooked them for the right amount of time and the cust was a little gummy in the middle. All in all I give it a B+ and can't wait to try again. Any tips are always welcome!

Pigs in a Blanket are good little finger foods for kids. I read on one of the gluten free blogs (i cant remember which one) that you can just wrap biscuit dough around the hot dogs or little hot dogs and bake them like that. Then there are caramel apples which may not be any different for gluten free...ive never tried.

I liked Missy'smom's idea for pumpkin...there are allkinds of things... cookies, pies, breads.

here is a brazilian cheese roll lonewolf gave me after my failed attempt at homemade dinner rolls

Brazilian Cheese Rolls

1-1/3 C Tapioca Flour

1-1/3 C grated cheese (or 1 C Sheep Milk Romano)

3 Eggs

2-4 tsp. Milk (or rice milk)

2 tsp. Olive oil

2 tsp.baking powder (maybe? I don't know how much "half a sachet" is.)

1/2 tsp. salt

pepper - a few shakes

Mix ingredients together well. It's okay to use your hands! You might have to add more milk or flour, depending on humidity, size of eggs and who knows what other factors. The dough should be like slightly moist cookie dough. You can refrigerate the dough at this point if you need to. (Sometimes it makes it easier to work with.) Divide into 9 equal sized balls, place on cookie sheet. Bake at about 375 for about 15 minutes.

i haven't had a chance to try them though... good luck with your planning!

You mention they cause side effects... what side effects are they known to cause?

I personally refuse to knowingly eat or drink anything with artificial sweetners...

why? 2 reasons.

1.) it just hasn't ever seemed that important to me to eat less sugar and I am sure I could find other ways to do it

2.) when i was first diagnosed, my doctor gave me a list of safe vs. not safe. not safe included all artificial sweetners. i asked him why and he told me that if i drank something like a diet sode i would probably feel lke i had a very bad stomach flu for about a week. sure enough...diet pepsi and i was down for over a week and haven't ever felt quite that bad. that was three years ago and i havent had ANY diet drink since then

but anyways my point in replying was curiosity of others who have side effects from these things.

Lonewolf-Thanks for that! I love Pamela's baking mix but haven't come across the bread mix. Now that I know it os worth the investment I may look into ordering some

Every time I go to the grocery store I see Sara Lee cakes. If they started making these I would die if they started making these:)

The first mix i used (orgran's self raising flour) said to use it as a substitute for regular flour so really this was just a curiosity for me. However I must say i liked the second mix better than the first. I am ready to try a regular gluten free recipe now and have been doing some research to find the right flour mixture for what I want.

My sister is coming for a visit in a couple weeks and i told her i am going to teach her to cook. And since it's me doing the teaching it will all be gluten free (twin is not celiac-lucky!). but i figure after learning gluten free, switching back to regular will seem easy. either way i am looing forward to spending much needed sisters-in-the-kitchen time

maybe by then we will have rolls:)

Oh well I tried. I haven't tried another roll recipe yet but I will be again soon. I really was just craving that taste of a frshly baked yeast roll like you have around the holidays:-/

But I guess it wasn't meant to be. Thank you to everyone who has handed out advice because I haven't given up yet!!!

Is there some way to know if you are not producing enough stomach acid? If that is a problem is there some way to resolve it?

Both mixes had guar gum. I have never baked with it before but I have read that it is supposed to do the same job xanthan does.

Neither dough seemed very wet. In fact, the second dough was so dry it crumbles so I added more milk. I put it in a warm place to rise. What will cutting back on shortening do? Will it affect just the rise or will I need to add something to compensate for the change?

I made rolls twice today. I used this same recipe both times but used differen flour mixes for substitutes.

Homemade Pan Rolls by Betty Crocker

3 1/2 to 3 cups Gold Medal

I found this recipe for dinner rolls on the betty crocker website:

3 1/2 to 3 cups Gold Medal

thanks all! i know that for regular mixes they would still be good after the date but i wasn't sure about gluten-free mixes because i have read they typically have a shorter shelf life. i plan on baking with it tomorrow after i find a good recipe:) while hubby is away working with friends. maybe i will have a good treat to take to him!

as always, good tips or recipes are welcome

I found an unopened package of Orgran's Self-Raising Flour and now I want to try it and don't know if it would be okay because it was due dated for February 25th or something. Would anyone have any idea baout whether it would be okay to try.

also if anyone has used this before what did you use it for? how did it turn out? any tips or recommendations or recipes?

I tried to make some peanut butter chocolate chip granola bars. i have tried a recipe that i liked a long time ago but i can no longer find that one. the other day i did a quick search on the forum and made a recipe. of course i slightly edited it because i wanted granola with only the oats (no nuts, seeds or coconut). sorry but i am picky and i dont like the textures of the oats mixed with seeds. so anyways when i made the recipe i used the oats only and toasted them. i made the paste-like mixture exactly as it said to. i baked it for the correct amount of time. so here is where i labeled it a "failure"

i was supposed to bake 30 minutes at 350. so i set my timer but at ten minutes i could smell them so i checked and the mixture was bubbling considerably. it already looked burnt. but since this was my first time to make them like this so i left them in for the remainder. when they cam out they looked exactly the same. i let them set and cool. and when i went to cut them i had to STAB them and then they crumbled. they tasted okay, not even a burnt taste.

i would love love LOVE a recipe with just oats like the quaker granola bars. my fave flavor combo is peanut butter choc chip so that would be a plus.

also if anyone has any idea what could have been my biggest mistake that would be awesome. dont worry i can handle constructive criticism so bring it on. i have to learn sometime!!!

thanks all!

I found this blog today. on the right side of the page in the link i posted below there is a list of manufacturer's statements with lists of products not containing gluten. thought this would be helpful. plus her blog looks fun and she seems to know what she's doing! A+!!!!

Open Original Shared Link

Hi and welcome - just part of my sotry. My almost 2 year old jsut decided to stop eating and drinking and was down to 18 lbs. After 2 hospital stays her GI dr who we used for acid reflux decided to do an endoscopy and says she has celiac's disease. She has no symptoms except not sleeping through the night, clingy, whiny...... At that point they decided they needed to put her on a feeding tube as she would not eat to sustain her life and we went gluten free. I would say that given your family history you are probably right she has it and you have choices to make - either go gluten free and if she is better than you know or do the biopcie to find out. My daughter did just fine with it and it is a personal prefrence. Blood work is unreliable at this age. Mine had tested negative.

Good luck with your neice.

Bonnie

Thank you for that. it is encouraging just to hear others who already have been through it. my sister has been debating for a while. she doesnt have access or time for the internet because she has three kids. the youngest is the only who has had any symptoms. i worry about the procedure being done on such a small girl. but i look forward to seeing her be able to eat and not get sick. if it'll help her feel better i am sure it will be worth it

I have wondered the same thing. the other day i was trying to use some of the brown rice flour i have because ive had it a while and only have maybe a half cup left. but when i used it my bread came out very dry. i followed the recipe so maybe my flour is stale? could be something else but the thought crossed my mind that i have had the same bag of flour for quite a while now

yeah you make it basically the same...except you make the chocolate mixture thicker (or you could maybe just use less cereal, i havent tried that way) so it makes little clusters. you can even use the powdered sugar, you just wont use as much. i am a big chocolate fan though and i like the ratio of chocolate mixture to cereal to be higher:) delicious