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RiceGuy

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RiceGuy last won the day on February 16 2012

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  1. RiceGuy
    I have a few questions for those who make pottery or stoneware from scratch. Anyone here do that?
  2. RiceGuy
    I tried culturelle once, and it didn't seem to do anything whatsoever. That's not to say you won't have any reaction to it though. My sensitivities seem to only become heightened and expanded over time. It does get frustrating sometimes.
  3. RiceGuy
    Some of the symptoms sound familiar to me, but as you noted, we're all different. There may very well be other things you'll react to besides gluten, especially now that you're body has has some time to recover. Incidentally, some of the things you've stated have me wondering if you might have consumed any alcohol. For anyone who might be unsure, many...
  4. RiceGuy
    If you need it to be dairy-free, one idea I tried which was really tasty was to use pureed coconut instead of cheese. Might sound strange but it really was delicious. Of course, I happen to like coconut quite a bit There's also spinach lasagna, which gives good flavor and can make up for the absence of meat.
  5. RiceGuy
    I recently saw a cooking show where they used corn flakes for an extra crispy coating, and it wasn't even specifically for gluten-free anything. Another recipe, they used cornstarch.
  6. RiceGuy
    I've made more gluten-free pie crusts than I can count. Seriously. Been playing with flours and ideas quite a bit, and what has held true for pie crust is that no gums or binders will yield the best crusts. Also, a wheat crust is formulated with a considerable amount of fat, because that is what will defeat the gluten from forming long elastic structures...
  7. RiceGuy
    Actually, pea flour is one of my favorites, and it does make good pancakes. I do use the yellow one too However, it also requires more cooking than what is achieved in a pancake. So I get sick on them just the same as other legume flours. Yeah, sure did try a thinner batter, thicker batter, thinner pancake, thicker pancake, and every other variation...
  8. RiceGuy
    Thanks. However, since banana holds considerable moisture, it would prevent the flour from being completely cooked. That seems to be what makes me sick afterwards. It seems that most people aren't effected by partially uncooked pancakes though, and so that tells me something about my gut too. I do get decent results the way I make them now. It's just that...
  9. RiceGuy
    Yes, I've seen this one (or something very much the same) on this forum before, and the sweet potato flour would of course also need to be cooked first. It's not a big deal to do, but it seems to be left out of the directions most of the time. A raw flour/starch simply doesn't thicken nearly as much as a cooked one. Incidentally, from all my experiments with...
  10. RiceGuy
    Since arrowroot needs to be cooked, I'd suggest combining the water which is already called for in the recipe with the arrowroot, and cook that until fully thickened. Some evaporation will occur during the cooking process, so measure afterward, and add more water as necessary, to bring it back up to about one cup. Allow to cool, then proceed with the recipe...
  11. RiceGuy
    If it turns out to be the egg in mayo that is bothering you, there are egg-free mayo products on the market. One such is called Veganaise. There is also the possibility that the type of oil is the problem. Many mayonnaise products have soy and/or canola, both of which are known to be troublesome to many. You can also make your own mayo, which is very...
  12. RiceGuy
    Yeah, I use legumes in many ways, including similarly to what you describe. However, my experimenting has already shown that such a batter just won't solidify into a pancake. Also, I can't use eggs, which I know does further complicate the matter. Interesting idea - allowing the batter to sit with acidity. I guess the idea there is to deactivate...
  13. RiceGuy
    I think that'd be the same as cooking the flour beforehand, which I tried. But making flour out of cooked beans doesn't sound like something particularly easy to do anyway. And again, the texture isn't right if the flour is precooked.
  14. RiceGuy
    Well, with those rather starchy ingredients, I can't be sure if the xanthan would complicate getting them cooked fully. Starches do tend to cook more quickly compared to most flours. However, perhaps you should try an oil with a higher heat tolerance than olive. I always got sick from pancakes when the oil wasn't heat-stable enough. Coconut oil may be better...
  15. RiceGuy
    Well, how about chili, casseroles, hearty stews, pasta dishes, etc. These you can make on the weekend, and freeze in individual portions. Then you just move one to the fridge the night before, so it won't be frozen solid when you need to heat it up. If you're not into baking bread, and the stuff at your local health foods store doesn't satisfy, then perhaps...
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