Keela
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I've used it in lemon chiffon cakes several times and have never had a reaction. Kraft has wonderful labeling!
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I agree with pancakes or waffles for breakfast. You could do a vegan chili over French fries or a baked potato, throw the chili together in a Crockpot so you don't have to stand over a stove all day.Also any kind of pasta with a tomato sauce would be fun...
Any time I had a friend over when I was little my mom would let us make a dessert. I never really cared what we were eating because I was so excited for the dessert my friend and I made.
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I love these! I have fried them and sprinkled them with cinnamon sugar to make sopapillas, made individual spanakopita, and pretty much anything else that needs phylo dough including Bakalava!!!
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I use rice flour with seasonings mixed in... I think rice flour is crisper than other flours, but it won't turn golden brown.
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Make a roux to thicken any sauce melt 1/4c. butter or margarine and whisk in 1/4 c. Whatever flour you have on hand then cook for 5-8 min. Then whisk 2c. Of your sauce or stock and when it its blended pour it back into the original dish. You can always leave out the onions. Just increase your other seasonings to make up for leaving then out.
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There are many different levels of sensitivity so some people will have reactions to particles unseen with the naked eye and some won't. I use soap and water to clean my kitchen every time it is used, but my mother uses a mix of bleach water to sanatize her counters as she is much more sensitive than I am. I haven't thought of 409 but I'll be sure to tell mom about it!
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Add extra flour. I usually add at least half a cup. Also chilling your dough on your cookie sheet can help the cookies not spread.
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The quickest way around this issue is to train your family in the scoop then spread method. Use a spoon to scoop what you want out of the jar and drop it onto whatever you ate eating. Then use a separate utensil to spread on your food. If you want more use the spoon again. If you can trust the people sharing your jar you will never have this problem again. We use it at home, but I don't share with my coworkers... They just don't get it.
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Open Original Shared Link
I love this site... most of the recipes are very easy to follow and she has an on line course. All the recipes I have tried have been amazing.
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I MISS cookie dough ice cream!!! I can't stand not having it and TCBY mocks me when I drive past
So I decided to make my own. I finally figured out how to make my own and decided I needed to share!Warning!! This recipe is not for those on diets. *I ate half of mine while I was making the dough.
First clear out space in your freezer. You will need a level space to fit a cookie sheet.
Line a cookie sheet with parchment or wax paper. You do not want to oil a pan so the dough won't stick... not a good idea.
1/2 c. butter, melted
1/2 c. brown sugar, packed
1/4 c. white sugar
1/2 tsp. vanilla
2 tbsp. milk
1 1/4 c. flour ( I used Pamela's baking and pancake mix)
1 c. mini chocolate chips
Mix butter sugars vanilla and milk. Keep mixing until well combined.
Stir in flour and chocolate chips.
Form into 1/4 tsp. size balls. Or roll into log shape and slice thin.
Place evenly on cookie sheet and freeze for 2 hours.
Move dough into pint size zip top bag and store in the freezer for about a month.
Mix into vanilla ice cream for the classic taste or a double chocolate ice-cream for a sugar rush.
I haven't tried this recipe dairy free yet, but I think it will convert well.
Hope you enjoy!
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I was 99% gluten free for 2 years and then did a six month gluten challenge eating 2 slices of bread a day. My results were negative, but my symptoms all went away with in a month after going back gluten free. Earning me a 'non celiac gluten intolerant' diagnosis.
My doctor suggested I did not eat enough gluten, but I could not eat any more... I tried but I couldn't function eating more than 2 slices. I think it depends on your individual metabolism. What may not have been enough for me could be plenty for you. I hope you can get the diagnosis you want!
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Here is my BBQ sauce recipe, it's easy and takes 10 min.
BBQ sauce aka Sassy Sauce
Yields 3 cups
2 cups ketchup
1/2 cup brown sugar
1/4 cup cider vinegar
1/2 teaspoon red pepper
1/2 teaspoon paprika
1/2 teaspoon celery salt
1/2 teaspoon salt
2 teaspoons garlic powder
1/2 cup prepared yellow mustard
1 tablespoon chili powder
1 tablespoon ground black pepper
2 teaspoons dales or liquid smoke seasoning
2 tablespoons Worcestershire sauce
2 tablespoons canola oil
Combine everything except oil and bring to a boil. Boil for 2 min. Simmer for 8 min
Remove from heat and whisk in oil.
That's it!
Did you check your pork? I have bought roast before that had wheat flour on it to help with browning... It's annoying really
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I tested negative for wheat allergies and celiac... When my family asked why I don't eat it I explain what happens to me in graphic detail... Very graphic. They only ask once
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Here is my BBQ sauce recipe, it's easy and takes 10 min.
BBQ sauce aka Sassy Sauce
Yields 3 cups
2 cups ketchup
1/2 cup brown sugar
1/4 cup cider vinegar
1/2 teaspoon red pepper
1/2 teaspoon paprika
1/2 teaspoon celery salt
1/2 teaspoon salt
2 teaspoons garlic powder
1/2 cup prepared yellow mustard
1 tablespoon chili powder
1 tablespoon ground black pepper
2 teaspoons dales or liquid smoke seasoning
2 tablespoons Worcestershire sauce
2 tablespoons canola oil
Combine everything except oil and bring to a boil. Boil for 2 min. Simmer for 8 min
Remove from heat and whisk in oil.
That's it!
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I second adding extra flour to keep the cookies from spreading. Also chill the dough for at least 30 mins. Before baking. I also double the vanilla and use all brown sugar to keep the cookies chewy. Also double the baking powder.
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Connie Sarros's book, Cooking for Kids and Busy Adults has many simple easy to follow recipes to get you started cooking gluten free. It saved me when I started the diet.
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Thanks for posting this. I am going to try the flourless peanut butter cookies tonight.
That's the recipe my family has used for years. You can substitute any nut-butter like almond, pecan, walnut... the options are endless. My family uses peanut butter and cooks them in mini muffin tins. Then melt chocolate and spread over the tops. It is AMAZING!
Here is the recipe:
1c. peanut butter
1c. sugar
1 large egg
mix well bake at 350 degrees for 8-10 mins.
Note: They will not brown.
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Sponge Cake in 3
Fastest cake ever, and delicious with fresh fruit and whipped cream.
1/4 c. butter
1/4 c. sugar
1/2 c. flour (I use Pamela's baking mix)
2 tbsp. milk
1 egg
pinch baking soda
pinch salt
mix well in a microwavable bowl
cook in microwave on high for 3 1/2 mins. (every microwave is different, adjust time accordingly)
let cool for 2 mins. Invert onto small serving dish
Now this only makes enough for 1 or 2 people, but it's perfect if you are having a party and you are the only one gluten free.
It can be a bit dry since its cooked in the microwave, so whipped cream or ice cream is a great addition
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I always use Pamela s flours for pancakes... It does get expensive, but I buy mine in bulk from (Company Name Removed - They Spammed This Forum and are Banned) I usually buy 6 small bags for 23.00 I open one and keep the rest in the freezer.
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I use self rising cornmeal. And I think the temp. Must be a typo I've never heard of cooking cornbread that low. I use 2 c. Self rising cornbread, 2 large size eggs, a heaping tablespoon of mayo, and enough milk to make the batter loose enough to pour. Bake at 455 for 25 mins. It always turns out perfect.
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Add extra baking soda, use buttermilk or at least add lemon juice to your liquids. The acid helps the soda work. Also you might increase the liquids by 1/8 to 1/4. Anytime you use rice flour it takes extra liquid.
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If I'm cooking with gluten I usually wear a mask. I have glutened myself several times throwing flour around my house. Especially if I'm rolling out dough or dumping a new bag of gluten flour in an airtight container.
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I did a 6 month gluten challenge after being gluten free for 2years. None of the food tasted like I remember. I was looking forward to bread and cakes and yeast rolls, but they taste gummy and bland. The bad taste makes it sooo much easier to go back gluten free. Good luck with your challenge!
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I just wondering if any one around me has this horific :whatever: you wanna call it.. Ive been laughed at and shunned and people just shake their heads at me when I desccribe what has been wrong with me.. I just dont want to feel so alone...
I was raised in fayette county but I live in wv now. I understand about people not getting it, but remember you are not the only one. I think it is harder living in a biscuit/fried food region. Everything is served on, with, or coated in gluten. There is a support group for people like us in Huntsville and another one in Birmingham. Google gluten free support group and whichever city you visit more. Also, there are a lot of us on facebook. You are not alone
Vietnamese Spring Roll Wrappers - Gluten Free!
in Gluten-Free Recipes & Cooking Tips
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You don't have to bake them long because they are not raw dough. Just heat them through, if they become too hard for your taste wrap or drape a wet paper towel over the food and microwave for 20 seconds. This will help soften the rice papers back to be edible.